tag:blogger.com,1999:blog-62591519314146266642024-03-14T09:11:40.089-07:00The Debreuil Family CookbookJoycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6259151931414626664.post-21295105260638696622008-04-24T16:30:00.001-07:002008-04-24T16:35:12.663-07:00Braised Orange Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekmGmrEdUUWfCfFnY8EXc3mctzl4RrrQ5IFv24n3dJOS_iGfYAaGCQ9JB9ysNZiMqOivisx78_H39hyphenhyphenMaF-zca9E1Spww7Sd4Bz6ZW_Mb8Lztau6Pf02OANP6CYJ2JW8tfRjoQmafVw/s1600-h/OrangeChicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekmGmrEdUUWfCfFnY8EXc3mctzl4RrrQ5IFv24n3dJOS_iGfYAaGCQ9JB9ysNZiMqOivisx78_H39hyphenhyphenMaF-zca9E1Spww7Sd4Bz6ZW_Mb8Lztau6Pf02OANP6CYJ2JW8tfRjoQmafVw/s320/OrangeChicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5192958857378271554" border="0" /></a><br /><p class="MsoNormal" style="text-align: center;" align="center"><b style="">Braised <st1:place st="on">Orange</st1:place> Chicken<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal">2 tablespoons vegetable oil</p> <p class="MsoNormal">4 chicken legs chopped into 4 pieces or 8 chicken thighs (it’s better with bone in)</p> <p class="MsoNormal">4 large garlic cloves, smashed</p> <p class="MsoNormal">1 inch piece of fresh ginger, smashed</p> <p class="MsoNormal">1 medium onion, cut into 8 wedges</p> <p class="MsoNormal">Grated zest of 1 orange</p> <p class="MsoNormal">1 teaspoon chilli paste with soy bean (I used Sambal Olek)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b style="">Braising Liquid<o:p></o:p></b></p> <p class="MsoNormal">2 teaspoons soy sauce</p> <p class="MsoNormal">2 tablespoons dry sherry</p> <p class="MsoNormal">1 tablespoon hoisin sauce</p> <p class="MsoNormal">¼ cup chicken stock (I used the juice from the orange)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b style="">Thickener<o:p></o:p></b></p> <p class="MsoNormal"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal">2 teaspoons corn or potato starch</p> <p class="MsoNormal">2 teaspoons water</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Fresh coriander to garnish.</p> <p class="MsoNormal"><o:p> </o:p></p> <ol style="margin-top: 0cm;" start="1" type="1"><li class="MsoNormal" style="">Heat the oil in a skillet. Add chicken; cook until golden brown on all sides. Add garlic, ginger, onion, orange zest and chilli paste.<span style=""> </span>Cook another 2 minutes.</li><li class="MsoNormal" style="">Transfer chicken and seasonings to heavy medium saucepan.</li><li class="MsoNormal" style="">Pour braising liquid over chicken. Bring to a boil on high heat, cover, and reduce heat to medium-low.<span style=""> </span>Simmer gently for 1 hour, lifting lid occasionally to stir, until chicken is very tender. </li><li class="MsoNormal" style="">Restir thickener, pour into saucepan; stir until thickened.<span style=""> </span></li><li class="MsoNormal" style="">Garnish with coriander.</li></ol>This recipe is from A Taste of Chinatown by Joie Warner, published in 1989. Another thrift shop bargain!Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com3tag:blogger.com,1999:blog-6259151931414626664.post-88432597970026579342008-02-04T04:08:00.001-08:002008-02-04T04:10:44.599-08:00PohaI was given this fantastic book called Hungry Planet for Christmas by my<br />sons, True and Rêve. It was all about different families from around the<br />world and the food they ate for a week. Each section included a family<br />recipe. The one that caught our eye was from India and used an ingredient<br />called Poha.<br />Poha is pounded rice flakes. Luckily, the near by town of Woolgoolga is 50<br />percent Sikh so basically all Indian ingredients are readily available.<br />So we bought some Poha and made this recipe, experimenting with a handful<br />that we found on the net as well as the one in our book. We did this because<br />on the day we decided to make it, we realized we were short a few<br />ingredients so we just followed our taste buds and here is what we came up<br />with.<br /><br />Ingedients<br />2 cups poha<br /><br />oil<br />2 finely chopped medium potatoes<br />1 finely chopped medium onion<br />sugar<br />lemon juice<br />tumeric<br />ginger<br />cumin<br />biriyani seasoning (substitute for mustard seed)<br />salt<br /><br />1 to 2 cups peas, corn and chopped red capsicum(pepper)<br />a bit of deseeded red chili to taste<br />coconut<br /><br />nuts (we used cashews, but peanuts would do)<br />coriander<br /><br />banana<br />mango<br />crunchy noodles (to replace Indian noodles found in bhuja mix)<br /><br />We rinsed and soaked the rice flakes for about five minutes, until the water<br />ran clear and then let them drain in a colander. We fluffed them every five<br />minutes or so to make sure they didn't clump.<br /><br />In a wok we heated some oil and added the potatoes, onion, sugar, lemon<br />juice, tumeric, ginger, cumin, biriyani seasoning and salt. We basically<br />added a hearty shake of each spice, as well as a generous squeeze of lemon<br />juice and about a tablespoon of fresh chopped ginger. I think you could also<br />add things like kaffir lime leaves or curry leaves or other Indian spices,<br />depending on what you like. It seemed a bit slow to soften to we also added<br />a splash of water to speed it all up - we were hungry!<br /><br />Then we mixed in the vegetables, coconut and chili and added the poha which<br />was quite soft. We stirred it all around to heat it up, mix things up evenly<br />and get everything coated with the yummy spices. It smelled great. A taste<br />test had us add a bit more salt, but we were pretty pleased with the<br />flavour.<br /><br />Spoon out on plates and top with coriander and fresh cashews or peanuts. We<br />cooked ours in at the beginning but I think they would be nicer crunchier.<br /><br />To serve we garnished with fresh banana slices, mango, crunchy noodles (I<br />think Indian crunchy noodles would have been better as they are a bit<br />spicier.) and served it with sweet chili sauce and srichiri hot sauce (like<br />an asian version of Tabasco or something like that.). The fresh fruit was<br />great because the poha has a drier taste and the fruit added a really nice<br />moistness - I mixed mine right in!<br /><br />Anyway, we all really liked it. It was easy to make and also a very cheap<br />recipe as there was no meat. If you can get poha, I suggest trying it.<br />Experiment a bit because it's really fun and seems like a very versatile<br />staple. It's also quick to cook if you are in a rush.<br /><br />I think that it makes a good main meal, but could also be a side to fish or<br />chicken or meat. It would also make a nice room temperature salad or lunch<br />box idea.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrl9Eid44cuHt35iH_0PR7Bk81mnqtDhJu5sxbJFozlqQmtSWhJ3TulX5uhxb6r0LGeA5cD9qruU5onS6fqhv1ZYCweEaPvmzre6sVzycpcscCrSydGnIpRMtuUedLUgmGX7xv3fsVUw/s1600-h/Poha01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrl9Eid44cuHt35iH_0PR7Bk81mnqtDhJu5sxbJFozlqQmtSWhJ3TulX5uhxb6r0LGeA5cD9qruU5onS6fqhv1ZYCweEaPvmzre6sVzycpcscCrSydGnIpRMtuUedLUgmGX7xv3fsVUw/s320/Poha01.jpg" alt="" id="BLOGGER_PHOTO_ID_5163096098712125490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2TfhZvtgT3xC2sqeVd-Mg-odJdfKBqMlB9gybsmF67gzMLGeQYe6XO475rcmcPphzhtnu-y9enmbbdA2y313AGxvI9TsHTG245fM1ysSQmnhGAWeYM94JK7gj0QCRgNVmhv73A44IQ/s1600-h/Poha02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2TfhZvtgT3xC2sqeVd-Mg-odJdfKBqMlB9gybsmF67gzMLGeQYe6XO475rcmcPphzhtnu-y9enmbbdA2y313AGxvI9TsHTG245fM1ysSQmnhGAWeYM94JK7gj0QCRgNVmhv73A44IQ/s320/Poha02.jpg" alt="" id="BLOGGER_PHOTO_ID_5163096008517812258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB88l4IWLhcrmClHPAQev6l9Kt9bcij9wl17Ier3E_OXrc9RPiY6GlcpIpqmzIUfEfnqbF3WPHguTYUF3oqkrSsTDqZc3toUQGafMYmCHxA2hlOO16P6r9bUrDRdl7y2_5s81Zka6ng/s1600-h/Poha03.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB88l4IWLhcrmClHPAQev6l9Kt9bcij9wl17Ier3E_OXrc9RPiY6GlcpIpqmzIUfEfnqbF3WPHguTYUF3oqkrSsTDqZc3toUQGafMYmCHxA2hlOO16P6r9bUrDRdl7y2_5s81Zka6ng/s320/Poha03.jpg" alt="" id="BLOGGER_PHOTO_ID_5163095828129185810" border="0" /></a>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com5tag:blogger.com,1999:blog-6259151931414626664.post-53626376246409262702008-02-03T06:51:00.001-08:002008-02-03T06:57:26.334-08:00True's Brie, Basil and Mushroom Omlette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkX2R67vAjjLLEJ8pcfayG_A1qw9aiDVyWGb13XXPxhjxJDS-lxObdtDezvOJ1JXQSWu1A29cXT7E06c1tyyto-GbPSdtoHi5x3S0BYBqPQzceKEsXrw6dJqBEESKFaU_BgT-tKXG5g/s1600-h/TrueOmelet02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkX2R67vAjjLLEJ8pcfayG_A1qw9aiDVyWGb13XXPxhjxJDS-lxObdtDezvOJ1JXQSWu1A29cXT7E06c1tyyto-GbPSdtoHi5x3S0BYBqPQzceKEsXrw6dJqBEESKFaU_BgT-tKXG5g/s320/TrueOmelet02.jpg" alt="" id="BLOGGER_PHOTO_ID_5162767903081168898" border="0" /></a><br /><br /><br />2 eggs per omlette<br />2 - 3 mushrooms per omlette<br />2 - 3 basil leaves<br />2-3 slices of brie<br />Salt and pepper to taste<br /><br />Take two free range eggs and whisk together in a bowl.<br /><br />Lightly fry a few sliced mushrooms in a generous amount of butter.<br /><br />Cut four or five slices of good brie. Coarsely chop a few basil leaves.<br /><br />Heat a small buttered non stick fry pan to about 7 or medium high heat.<br />Pour the egg mixture into heated pan. Let cook until bottom has thickened.<br /><br />Lay cheese, mushrooms and shredded basil neatly on one half. Let cook,<br />possibly with lid on until sides of omlette have firmed up.<br /><br />Gently fold the half of egg mixture with no filling to cover the side with<br />the mushrooms, brie and basil, so the omlette looks like a half moon.<br /><br />Let cook to seal, gently turning over if necessary.<br /><br />Serve on plate garnished with extra mushrooms and basil leaf. Salt and<br />pepper to taste.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgkfjviqT8viEGch6c8qrdE5mkLyGNc6WyNyS_peJ-Mdnyi35KmSxHefE4mMcNt3569ieOn0juincOMte7bVyASzQQEf8kwWiXmWQq2oHp7vGCeguBdOKbjADTC8GpAhmduM24YYHfw/s1600-h/TrueOmelet3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgkfjviqT8viEGch6c8qrdE5mkLyGNc6WyNyS_peJ-Mdnyi35KmSxHefE4mMcNt3569ieOn0juincOMte7bVyASzQQEf8kwWiXmWQq2oHp7vGCeguBdOKbjADTC8GpAhmduM24YYHfw/s320/TrueOmelet3.jpg" alt="" id="BLOGGER_PHOTO_ID_5162767409159929826" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZOf_TcClVIsvOvmXkWkm2xNisMnupHMXnxlfb2TulL619PVE2nxuUbzJoCw5Z5DpxICUMa6xi9pg6GQuyG3xN6yzrz1584GmR8FOaRiTqJNmst6m7z5bZ34t_oUzJUovxvg1CU10_g/s1600-h/TrueOmelet01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZOf_TcClVIsvOvmXkWkm2xNisMnupHMXnxlfb2TulL619PVE2nxuUbzJoCw5Z5DpxICUMa6xi9pg6GQuyG3xN6yzrz1584GmR8FOaRiTqJNmst6m7z5bZ34t_oUzJUovxvg1CU10_g/s320/TrueOmelet01.jpg" alt="" id="BLOGGER_PHOTO_ID_5162767164346793938" border="0" /></a>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com1tag:blogger.com,1999:blog-6259151931414626664.post-76180629590134962692008-01-25T06:14:00.001-08:002008-01-25T06:16:07.862-08:00Spaghetti With Clam Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylO_1cTMgUFkpZ0eNV9zprcTPvJNQhdV8NsYGKveXr3qsqMnKtEfAO7u43uK4qsg1DlqMFFoL1egLHcxdRGlF5lmyT_bzqsvWRN6K01t2FGE64D0VCu4VYjGdEtW1suNBLl_XNXkaxg/s1600-h/SpaghettiClamSauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylO_1cTMgUFkpZ0eNV9zprcTPvJNQhdV8NsYGKveXr3qsqMnKtEfAO7u43uK4qsg1DlqMFFoL1egLHcxdRGlF5lmyT_bzqsvWRN6K01t2FGE64D0VCu4VYjGdEtW1suNBLl_XNXkaxg/s320/SpaghettiClamSauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5159417721216106306" border="0" /></a><br /> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";" ><br /><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style=";font-family:";" ><o:p></o:p></span></b><span style=";font-family:";" >¼ cup butter<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 onion, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 clove garlic, minced (optional)<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >¼ cup flour<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >2 cups milk<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Salt, pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >½ cup cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 can baby clams, drained (use fresh if you are lucky enough to be able to get them)<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Parsley<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Melt the butter in a saucepan and add the onions. Cook the onions until soft, and add garlic and cook a few minutes longer. Add flour and cook, stirring constantly until it is blended with the butter.<span style=""> </span>Add milk and cook over low heat, stirring often, until thick and bubbly.<span style=""> </span>Add cheese and stir in until melted. Season with salt and pepper. Add clams and stir.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Meanwhile, boil spaghetti until soft.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Place the spaghetti in a bowl and add sauce. Sprinkle with chopped fresh parsley.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >If You want to make it lighter, use low fat condensed milk. At the other end of the scale, you can use cream or half cream and half milk. You can use any kind of cheese you like. I used half cheddar and half mozzarella this time, but Swiss and/or <st1:city st="on"><st1:place st="on">Gouda</st1:place></st1:city> are also excellent.<o:p></o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com3tag:blogger.com,1999:blog-6259151931414626664.post-8606835071444446792008-01-21T15:46:00.001-08:002008-01-21T15:47:42.567-08:00Buttermilk Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj445sYg5CrQVgRACUj7oLRV0glZjna_KOwFLVHFAcG6p3z2djQH3NoqRtoP0WHXcFOk_hpEUTXi4hUOe8_xalV0rdTcvljBJSnTEQCmft3UgQ3VJHIdTeAN2uAGnB7sdxU472W5sBhVw/s1600-h/ButtermilkPie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj445sYg5CrQVgRACUj7oLRV0glZjna_KOwFLVHFAcG6p3z2djQH3NoqRtoP0WHXcFOk_hpEUTXi4hUOe8_xalV0rdTcvljBJSnTEQCmft3UgQ3VJHIdTeAN2uAGnB7sdxU472W5sBhVw/s320/ButtermilkPie.jpg" alt="" id="BLOGGER_PHOTO_ID_5158080706825976210" border="0" /></a><br /><span style="font-family:verdana;font-size:85%;">1/4 Cup Flour<br />1 3/4 Cup Sugar<br />1/2 Cup Melted Butter<br />1/2 Cup Buttermilk<br />3 Eggs (beaten)<br />1/2 tsp. Vanilla<br /><br />Melt butter, add sugar, buttermilk and flour, mix.<br />Stir in beaten eggs and vanilla. Combine well<br /><br />Pour into unbaked pie shell<br />Bake at 350 for 1 hour or until firm<br /><br /><br /><br /><div style="margin-top: 20px;">- brenda</div></span>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com2tag:blogger.com,1999:blog-6259151931414626664.post-84969732452957789712008-01-18T13:37:00.000-08:002008-01-18T13:41:13.914-08:00Cornbread Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3alkA2nHOFEIjIgHG_lFPIwRjaXvWJn5wgf8k-tVwI6mzfGV_kT6MmPWi16qBnr2hzBOq2sW0Fy06jykRyVmbGnCbSt9y-GRmacGnu9ToEa7IH7GpqDzTQ5rCaLdAK7hDbw95SC0BWQ/s1600-h/CornMuffin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3alkA2nHOFEIjIgHG_lFPIwRjaXvWJn5wgf8k-tVwI6mzfGV_kT6MmPWi16qBnr2hzBOq2sW0Fy06jykRyVmbGnCbSt9y-GRmacGnu9ToEa7IH7GpqDzTQ5rCaLdAK7hDbw95SC0BWQ/s320/CornMuffin.jpg" alt="" id="BLOGGER_PHOTO_ID_5156934384349641042" border="0" /></a><br /> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";font-size:14;" >Cornbread Muffins<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></b></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 cup yellow cornmeal<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 cup white flour, sifted<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1/3 cup<span style=""> </span>white sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >2 teaspoons baking powder<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 teaspoon salt<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 large egg, lightly beaten<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 ½<span style=""> </span>cups milk<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >¼ cup butter, melted<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Heat the oven to 400 degrees.<span style=""> </span>Oil muffin tins.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Sift dry ingredients together into a bowl and make a well in the center.<span style=""> </span>Mix together the egg, milk and butter and pour into the well.<span style=""> </span>Using a whisk, combine swiftly with a few strokes. Do not overbeat.<span style=""> </span>Spoon batter into muffin tins.<span style=""> </span>Bake 20 to 25 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Serve warm.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >These are excellent with chilli.<span style=""> </span>I made mine in a pan with a prong in the center, hence the hole in the middle.<span style=""> </span>Any muffin pan works well.<o:p></o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com0tag:blogger.com,1999:blog-6259151931414626664.post-44712984753335737432008-01-17T13:54:00.000-08:002008-01-17T16:45:11.807-08:00Belgian Waffles<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl49J2EiA9j8a6xPO9xz0yqPWnPEGiuzfvmFkseoqzQpducSpiYraZuUY8sp3LvZyaru0Hy-d4ah35iOWari48CoM5fGrFHWiN2r011MFUwHKpMJN9nPPcTzik4D5EVbWzuG7ShARCA/s1600-h/Waffle.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl49J2EiA9j8a6xPO9xz0yqPWnPEGiuzfvmFkseoqzQpducSpiYraZuUY8sp3LvZyaru0Hy-d4ah35iOWari48CoM5fGrFHWiN2r011MFUwHKpMJN9nPPcTzik4D5EVbWzuG7ShARCA/s320/Waffle.JPG" alt="" id="BLOGGER_PHOTO_ID_5156610479391013170" border="0" /></a><br /></span><p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b style=""><span style=";font-family:";" >Belgian Waffles<o:p></o:p></span></b></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >INGREDIENTS<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 2 egg yolks<o:p></o:p></span> </p><p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1 teaspoon vanilla extract</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span></span><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1 cup buttermilk<o:p></o:p></span> </p><p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1/4 cup butter, melted<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1 cup all-purpose flour<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1 1/2 teaspoons baking powder</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span></span><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1/2 teaspoon baking soda<o:p></o:p></span> </p><p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1/2 tablespoon white sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 1/4 teaspoon salt<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>* 2 egg whites</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span></span><span style=";font-family:";font-size:100%;" > * 1 pinch ground cinnamon</span><span style=";font-family:";font-size:100%;" ><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span><o:p></o:p>DIRECTIONS<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p>1. Preheat your waffle iron.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><span style=""> </span>3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size:100%;"><b style=""><span style=";font-family:";" ><o:p> </o:p></span></b><b style=""><span style=";font-family:";" >Butterscotch Custard Sauce</span></b></span></p> <div style="text-align: left;"><span style=";font-family:";font-size:100%;" >1 tablespoon butter <o:p></o:p></span><span style="font-size:100%;"><br /></span></div><div style="text-align: left;"><span style=";font-family:";font-size:100%;" >½ cup brown sugar</span><span style="font-size:100%;"><br /></span></div><div style="text-align: left;"><span style=";font-family:";font-size:100%;" >1 cup evaporated fat-free milk, divided<o:p></o:p></span><span style=";font-family:";font-size:100%;" ><br />1 2/3 cup 2% milk<o:p></o:p></span><span style=";font-family:";font-size:100%;" ><br />2 tablespoons white sugar</span><span style=";font-family:";font-size:100%;" ><br />2 tablespoons cornstarch<o:p></o:p></span><span style=";font-family:";font-size:100%;" ><br />¼ teaspoon salt<br /></span><span style=";font-family:";font-size:100%;" >3 egg yolks<br /></span><span style=";font-family:";font-size:100%;" >1 drop almond extract or 1 tablespoon amaretto</span><span style="font-size:100%;"><br /></span></div><p class="MsoNormal" style="text-align: center;" align="center"> </p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size:100%;"><b style=""><span style=";font-family:";" ><o:p> </o:p></span></b></span></p><p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style=";font-family:";font-size:100%;" ><o:p></o:p><span style="">1.<span style=";font-family:";" > </span></span></span><!--[endif]--><span style=";font-family:";font-size:100%;" >Melt butter in a saucepan over medium heat. Add sbrow sugar, cook 2 minutes, stirring constantly with a whisk. Stir in ¼ cup evaporated milk.<span style=""> </span>Bring to a boil and cook for 30 seconds, stirring constantly. <span style=""> </span>Remove from heat.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><!--[if !supportLists]--><span style=";font-family:";font-size:100%;" ><span style="">2.<span style=";font-family:";" > </span></span></span><!--[endif]--><span style=";font-family:";font-size:100%;" >heat 2% milk in a heavy saucepan over medium heat until almost boiling. (180 degrees)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><!--[if !supportLists]--><span style=";font-family:";font-size:100%;" ><span style="">3.<span style=";font-family:";" > </span></span></span><!--[endif]--><span style=";font-family:";font-size:100%;" >Combine white sugar cornstarch, salt and egg yolks in a medium bowl, stirring with a whisk until smooth. Stir in hot 2%<span style=""> </span>milk and ¾ cup evaporated milk.<span style=""> </span>Add milk mixture to brow sugar mixture. Bring to a boil over medium heat, and cook for 2 minutes or until thick, stirring constantly with a whisk. Remove from heat, cool to room temperature. Stir in amaretto. Pour the sauce into bowl, cove and chill.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 18pt;"><span style=";font-family:Arial;font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-left: 18pt;"><span style=";font-family:Arial;font-size:100%;" >From The Best of Cooking Light 2<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >Top with fruit.<span style=""> </span>I used frozen strawberries thawed, heated and thickened with a bit of corn starch.</span></p><p class="MsoNormal"><span style="font-family: arial;">Sorry about the dirty plate in the picture. I didn't think of taking a picture until we were almost done eating.</span><br /><span style=";font-family:";font-size:100%;" ><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com1tag:blogger.com,1999:blog-6259151931414626664.post-87779681200751601612008-01-17T13:31:00.000-08:002008-01-17T16:39:37.008-08:00Imam Baldi (Eggplant Casserole)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuh5rZ_P9ZvYLG2SNA-VfciXYx6rta8rIm5KWIfbOmumzCk8vFcp6Op83DUH6DiSFEHdcxlvM00HeoUA3uGUifc6MazVtsVJNRm3Wf5uGTXCH0uotJzS7BAkmC5k4APy_CEwI_hJPVg/s1600-h/Imam+Baldi+Eggplant.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuh5rZ_P9ZvYLG2SNA-VfciXYx6rta8rIm5KWIfbOmumzCk8vFcp6Op83DUH6DiSFEHdcxlvM00HeoUA3uGUifc6MazVtsVJNRm3Wf5uGTXCH0uotJzS7BAkmC5k4APy_CEwI_hJPVg/s320/Imam+Baldi+Eggplant.jpg" alt="" id="BLOGGER_PHOTO_ID_5156605321135290658" border="0" /></a><br /><p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";font-size:14;" ><br /><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style=";font-family:";font-size:14;" ><o:p></o:p></span></b><span style=";font-family:";font-size:14;" > 3 medium Eggplants<o:p></o:p><br />3 tablespoons olive oil<o:p></o:p><br />2 onions, chopped<o:p></o:p><br />4to 6 tomatoes, chopped or 1 small can<o:p></o:p><br />4 cloves garlic, chopped<o:p></o:p><br />½ cup dried currants or golden raisins<o:p></o:p><br />1 teaspoon dried oregano<o:p></o:p><br />1 teaspoon dried basil<o:p></o:p><br />2 tablespoons fresh parsley, finely chopped<o:p></o:p><br />¼ teaspoon cinnamon<o:p></o:p><br />¼ teaspoon nutmeg<o:p></o:p><br />Salt to taste<o:p></o:p><br />½ cup soft breadcrumbs<o:p></o:p><br />1/3 cup pine nuts or slivered almonds<o:p></o:p><br />Basil or parsley for garnish<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p></o:p>Preheat oven to 350 degrees. Chop eggplants coarsely.<o:p></o:p><br />In a large skillet sauté onions in olive oil until soft, about 10 minutes.<span style=""> </span>Add eggplant, tomatoes, garlic, currants, oregano and basil.<span style=""> </span>Simmer for 10 to 20 minutes or until softened and most of the liquid has evaporated. Stir in parsley, cinnnamon, nutmeg and salt. <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Place in a casserole and bake 40 or 50 minutes, until fork tender.<span style=""> </span>Mix breadcrumbs and nuts, sprinkle over top of casserole pushing gently into filling so crumbs stay put.<span style=""> </span>Return to oven and bake for 10 minutes or until well toasted. <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Garnish with basil and serve warm or at room temperature.</span></p><p class="MsoNormal">Adapted from Veggie Life magazine, Spring 2005<br /><span style=";font-family:";font-size:14;" ><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com1tag:blogger.com,1999:blog-6259151931414626664.post-11448167778511085422008-01-12T13:35:00.000-08:002008-01-12T14:25:22.887-08:00Crepes<span style=";font-family:";font-size:100%;" >This is one of those recipe where technique is more important than</span><span style=";font-family:";font-size:100%;" > the measurements. This recipe will make about 10 medium sized crepes.<span style=""> </span>The size depends o</span><span style=";font-family:";font-size:100%;" >n the size of your frying pan.<o:p></o:p></span> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >2 eggs, lightly beaten.</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >2 cups milk</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >½ tsp. vanilla</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >1 tsp olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >1 cup flour</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >Mix the eggs, milk, vanilla and oil.<span style=""> </span>Stir in the flour and beat lightly</span><span style=";font-family:";font-size:100%;" > with a whisk.<span style=""> </span>Do not over beat.<span style=""> </span>This recipe is even better if the batter sits in the fridge for a couple of hours or</span><span style=";font-family:";font-size:100%;" > overnight but at our house it never makes it that far.<span style=""> </span>The batter should have the consistency of heavy cream.<span style=""> </span>If it is too thick add more milk and</span><span style=";font-family:";font-size:100%;" > stir. I like to put the batter into a pitcher so it’s easy to control the pouring and there is less spilling on</span><span style=";font-family:";font-size:100%;" > the stove.</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >The temperature of the frying pan is crucial.<span style=""> </span>If you have non-stick</span><span style=";font-family:";font-size:100%;" > that’s the best.<span style=""> </span>A well seasoned cast iron is great because it holds its heat. If you don’t have non-stick</span><span style=";font-family:";font-size:100%;" > it helps to add a bit of butter to the pan for the first pancake.<span style=""> </span>The first one usually sticks or rips and my grandchildren have learned not to beg for the first one.<span style=""> </span>Pour the batter into the middle of the pan in a circular motion and then tip the pan to even out the batter.<span style=""> </span>The batter should sizzle when it hits the pan and the batter should stick enough to keep the pancake from moving in the pan.<span style=""> </span>When it looks dry on the top you turn it over.<span style=""> </span>Slip a spatula under the edge and try to get it at least half way under.<span style=""> </span>If you try to pull the spatula out it will just stick, so if you can’t get it under far enough just turn the pancake <span style=""> </span>anyway. If it rips, somebody will get two half pancakes.<span style=""> </span>If it sticks, it probably wasn’t cooked long enough or the frying pan wasn’t hot enough.</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" >Serve with butter, brown sugar, white susgar,icing sugar, lemon juice, chocolate sauce or syrup.<span style=""> </span>Roll them up to eat them.</span></p> <p class="MsoNormal"><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <span style="font-size:100%;"><br /></span><br /><span style="font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dSgcuM5ZMZ6bFjzBWNBl0kY_6lLqtVb0PsAx3v1e_XbZ19onRA_ixWggoFFnPJhJ6fo_QtS9sIEbisSPbD-7_WFjvaPzPxJur9hSWLpv7r_kQRcP1LDCE2Li1XVzVuLSgJsRJQsusA/s1600-h/PourPancake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dSgcuM5ZMZ6bFjzBWNBl0kY_6lLqtVb0PsAx3v1e_XbZ19onRA_ixWggoFFnPJhJ6fo_QtS9sIEbisSPbD-7_WFjvaPzPxJur9hSWLpv7r_kQRcP1LDCE2Li1XVzVuLSgJsRJQsusA/s320/PourPancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5154709294937569458" border="0" /></a></span><span style="font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxR3mclzub2Njf2y_a3hlf48s0LiGbKtg7EriERh4C9bQf_XR26YkoF1CyUZxln5UdJuyekV5rTUSR3FNgKMucJcz_POsQcv1p3xrFgq_7AzEOvTzxy67NCcHzFeWeLOqt5Bz6wsQLTQ/s1600-h/PancakePour.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxR3mclzub2Njf2y_a3hlf48s0LiGbKtg7EriERh4C9bQf_XR26YkoF1CyUZxln5UdJuyekV5rTUSR3FNgKMucJcz_POsQcv1p3xrFgq_7AzEOvTzxy67NCcHzFeWeLOqt5Bz6wsQLTQ/s320/PancakePour.jpg" alt="" id="BLOGGER_PHOTO_ID_5154711992177031362" border="0" /></a></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h865GK7YjOHlNerSlJRQVWJnw-36LX3cZrcKXd4EF0cnufmnoAMX9gIAGKVNg25HRiMeqG7Fj9mTtHu_LO-IM-CWPQb1sHxB7CNyw7PQ7woEOqc91YBJu2Cx3__kbR7EltAdnn_rYQ/s1600-h/PancakeFlip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h865GK7YjOHlNerSlJRQVWJnw-36LX3cZrcKXd4EF0cnufmnoAMX9gIAGKVNg25HRiMeqG7Fj9mTtHu_LO-IM-CWPQb1sHxB7CNyw7PQ7woEOqc91YBJu2Cx3__kbR7EltAdnn_rYQ/s320/PancakeFlip.jpg" alt="" id="BLOGGER_PHOTO_ID_5154713022969182418" border="0" /></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fKqCM0NKz9Md8NB5Rhz14Q9P-irdFXudQ1-qZdqvB0xRR9ydWjjJcqZHWdeIWQknsX0qb0kXZhLDqC4-bHQUwJKTPDtX_HuXCd6qNCmGaZdjhcrVf7hLGm5m66vhyh5Lsdv9o-DHRg/s1600-h/PancakeRoll.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fKqCM0NKz9Md8NB5Rhz14Q9P-irdFXudQ1-qZdqvB0xRR9ydWjjJcqZHWdeIWQknsX0qb0kXZhLDqC4-bHQUwJKTPDtX_HuXCd6qNCmGaZdjhcrVf7hLGm5m66vhyh5Lsdv9o-DHRg/s320/PancakeRoll.jpg" alt="" id="BLOGGER_PHOTO_ID_5154718756750522610" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpLuRtHNJH_c9kf5fppUUdz2yOKeChkNizTkFoxgbzQK4mkFUGXggO5gpPP253fB6SV_OZ1Sv4FyUO8ftXVY0LnmvVJhCsL53bH8599wR9pjUGLNzchPoGICc5IUH6ogpUNS9ZPQv2A/s1600-h/PancakeIcingSugar.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpLuRtHNJH_c9kf5fppUUdz2yOKeChkNizTkFoxgbzQK4mkFUGXggO5gpPP253fB6SV_OZ1Sv4FyUO8ftXVY0LnmvVJhCsL53bH8599wR9pjUGLNzchPoGICc5IUH6ogpUNS9ZPQv2A/s320/PancakeIcingSugar.jpg" alt="" id="BLOGGER_PHOTO_ID_5154713985041856738" border="0" /></a><span style="font-size:100%;"><br /><br /></span>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com0tag:blogger.com,1999:blog-6259151931414626664.post-3398493695272873932008-01-09T16:26:00.001-08:002008-01-09T16:29:59.176-08:00Spaghetti with Clam Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_LWdLdVicYcLPMv1VpOYRhC6PPiUIKA2BRAA7UKMWRnu8dXlIAXCwMxnVsRZZ5G3a0ZBwOIgk2Lgsxhgy_PnRHiSdF5frTifeRUwf5SDWmmFxtDbPxd5K7yfpetIpAMRFLDCQL8I-Q/s1600-h/SpaghettiClamSauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_LWdLdVicYcLPMv1VpOYRhC6PPiUIKA2BRAA7UKMWRnu8dXlIAXCwMxnVsRZZ5G3a0ZBwOIgk2Lgsxhgy_PnRHiSdF5frTifeRUwf5SDWmmFxtDbPxd5K7yfpetIpAMRFLDCQL8I-Q/s320/SpaghettiClamSauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5153638155863750738" border="0" /></a><br /> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";" >Spaghetti with Clam Sauce<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";" ><o:p> </o:p></span></b></p> <p class="MsoNormal"><span style=";font-family:";" >¼ cup butter<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 onion, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 clove garlic, minced (optional)<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >¼ cup flour<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >2 cups milk<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Salt, pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >½ cup cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 can baby clams, drained (use fresh if you are lucky enough to be able to get them)<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Parsley<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Melt the butter in a saucepan and add the onions. Cook the onions until soft, and add garlic and cook a few minutes longer. Add flour and cook, stirring constantly until it is blended with the butter.<span style=""> </span>Add milk and cook over low heat, stirring often, until thick and bubbly.<span style=""> </span>Add cheese and stir in until melted. Season with salt and pepper. Add clams and stir.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Meanwhile, boil spaghetti until soft.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Place the spaghetti in a bowl and add sauce. Sprinkle with chopped fresh parsley.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >If You want to make it lighter, use low fat condensed milk. At the other end of the scale, you can use cream or half cream and half milk. You can use any kind of cheese you like. I used half cheddar and half mozzarella this time, but Swiss and/or <st1:city st="on"><st1:place st="on">Gouda</st1:place></st1:city> are also excellent.<o:p></o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com0tag:blogger.com,1999:blog-6259151931414626664.post-10919138067927116912008-01-07T05:36:00.000-08:002008-01-07T06:04:23.160-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslLqkOfP74iJRnlIF4jC0mScepyQ_6fpOBgMqPSgGUw5CaS04IpYRG_0nJw36A1Cvvcbu4vIKtODN-ZYCc02eN8gpEAlzIRSMMUQSGj7OAW4fFWX0G5Z_DfPJ4fDbypni7akV5qnYxg/s1600-h/TurePicklets02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslLqkOfP74iJRnlIF4jC0mScepyQ_6fpOBgMqPSgGUw5CaS04IpYRG_0nJw36A1Cvvcbu4vIKtODN-ZYCc02eN8gpEAlzIRSMMUQSGj7OAW4fFWX0G5Z_DfPJ4fDbypni7akV5qnYxg/s320/TurePicklets02.jpg" alt="" id="BLOGGER_PHOTO_ID_5152734803982317554" border="0" /></a><br /><br /><span style="font-weight: bold;font-family:arial;" >True's Pikelets</span><br />Ingredients<br /><br />2 teaspoons butter<br />1 cup of self-raising flour<br />Pinch salt<br />2 Teaspoons sugar<br />1 Egg<br />1/2 Cup milk<br /><br />Directions<br /><br />. Melt the butter.<br />. Put it into a bowl with the flour, the salt, the sugar, the egg, about<br />half a cup of milk and the melted butter. Stir it all up until there are no<br />lumps. You may need to add more milk.<br />. Grease the griddle or frypan. Drop the mixture on in spoonfuls.<br />. When the pikelet is bubbly, turn it over and cook the other side. (Watch<br />out for the child's wrists on the hot edge of the frypan.)Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com0tag:blogger.com,1999:blog-6259151931414626664.post-68274029960192262982008-01-06T16:29:00.001-08:002008-01-06T16:32:11.601-08:00Scalloped Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLTH58H40DqOXPwm6Z6gAKxsnKPLupBUVsvAmvLqp4Ha92x6zi3HjJqj1_Je3VPXJvcf-TWqTjVWB27KGaAQ-a1_jKYz-C-uwTvALUXSq2mxrFP64lj93ZdWkjtdex9SDMRyRYFc0vg/s1600-h/Scalloped+Potatoes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLTH58H40DqOXPwm6Z6gAKxsnKPLupBUVsvAmvLqp4Ha92x6zi3HjJqj1_Je3VPXJvcf-TWqTjVWB27KGaAQ-a1_jKYz-C-uwTvALUXSq2mxrFP64lj93ZdWkjtdex9SDMRyRYFc0vg/s320/Scalloped+Potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5152525510225983458" border="0" /></a><br /> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";font-size:14;" >Slow Cooker Scalloped Potatoes<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></b></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >This is a very large recipe but the proportions are not all that important.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >12 medium potatoes, thinly sliced<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 or 2 medium onions, thinly sliced<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >1 or 2 cloves minced garlic (optional)<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Pre-cook the potatoes and onions in water for about 5 minutes and then drain and place in slow cooker.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Top with roux made as follows:<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >¼ cup butter<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >¼ cup flour<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >2 cups milk<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Melt butter and add flour. Stir until well mixed. Then add milk. Cook on low heat stirring often until it is thick. Add about 1 cup of cheese.<span style=""> </span>I used a mixture of cheddar, mozzarella and feta. Stir<span style=""> </span>well and pour over the potatoes.<span style=""> </span>If it doesn’t cover the potatoes, add some plain milk to top it up. Sprinkle the top with parmesan cheese.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" >Cook for about 4 hours on medium or low.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><span style=""> </span>I made a huge pot of these and they disappeared in minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:14;" ><o:p> </o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com1tag:blogger.com,1999:blog-6259151931414626664.post-58507087178289267202008-01-05T03:40:00.001-08:002008-01-05T03:43:11.114-08:00Carmel's Crispy Skinned Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtOe1p2Q47459vN26lkdWRy6-5tNGEYnr3cJkNkd8rvCMV2qNHguyFH-g3uIUXJwgABFimiiUzBuh0UdPMesB4eFU7IMnOF0xeJT0T0Sv5ddLbx5beU-aHpEtxFLEmMdOYx_LE-foFw/s1600-h/CrispySalmon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtOe1p2Q47459vN26lkdWRy6-5tNGEYnr3cJkNkd8rvCMV2qNHguyFH-g3uIUXJwgABFimiiUzBuh0UdPMesB4eFU7IMnOF0xeJT0T0Sv5ddLbx5beU-aHpEtxFLEmMdOYx_LE-foFw/s320/CrispySalmon.jpg" alt="" id="BLOGGER_PHOTO_ID_5151956186541094802" border="0" /></a><br /><div class="info"><h3>Preparation Time </h3> <p>15 minutes</p></div> <div class="info"><h3>Cooking Time </h3> <p>10 minutes</p></div> <div class="info"> <h3>Ingredients (serves 4)</h3> <ul><li>1 tsp rock salt </li><li>2 tsp finely grated lime rind </li><li>4 (about 170g each, 2cm thick) </li><li>salmon fillets </li><li>Olive oil, to grease </li><li>1 x 150g pkt baby spinach leaves </li><li>2 ripe avocados, halved, stones removed, peeled, coarsely chopped </li><li>1 red capsicum, halved, deseeded, </li><li>thinly sliced </li><li>1/2 red onion, halved, thinly sliced </li><li>45g (1/4 cup) drained pickled ginger </li><li>1 green shallot, end trimmed, </li><li>thinly sliced diagonally </li><li>1/2 cup fresh coriander leaves </li><li>1 x 100g pkt fried or crunchy noodles (Chang's brand) </li><li>Freshly ground black pepper </li><li>Lime wedges, to serve </li><li><h4> Wasabi dressing </h4> </li><li>125g (1/2 cup) good-quality </li><li>whole-egg mayonnaise </li><li>1 1/2 tbs olive oil </li><li>3 tsp wasabi paste </li><li>3 tsp soy sauce</li></ul> </div> <div class="info"> <h3>Method</h3> <ol><li>Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture. </li><li>Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. </li><li>To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl. </li><li>Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine. </li><li>Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.</li></ol> </div> <h3>Source</h3><br />Australian Good Taste - November 2005 , Page 64 Recipe by <em>Carmel Debreuil</em>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com0tag:blogger.com,1999:blog-6259151931414626664.post-40012327363183143752008-01-04T13:28:00.001-08:002008-01-04T13:36:11.603-08:00Hummous<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y89M0PeRt36rO-pKdcRYOKhhyphenhyphenq1QwgfzMvg8r5P92PMWgHw5SHTZHtIhYjNIP55NS0gmE2HMqzjS11T-OvfBk0TyeS1oG4dL8i4Vw4jSKhMiJKoU_IkZur1PK59yybL10Ycpd5PRBA/s1600-h/HummousSmall.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y89M0PeRt36rO-pKdcRYOKhhyphenhyphenq1QwgfzMvg8r5P92PMWgHw5SHTZHtIhYjNIP55NS0gmE2HMqzjS11T-OvfBk0TyeS1oG4dL8i4Vw4jSKhMiJKoU_IkZur1PK59yybL10Ycpd5PRBA/s320/HummousSmall.jpg" alt="" id="BLOGGER_PHOTO_ID_5151736833971353474" border="0" /></a> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 14pt; font-family: "Comic Sans MS";">Spicy Hummus<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 14pt; font-family: "Comic Sans MS";"><o:p> </o:p></span></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">¼ cup parsley<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">2 tablespoons choppd onion<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">1 garlic clove, chopped<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">¼ cup orange juice<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">2 tablespoons tahini<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">2 tablespoons rice vinegar<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">2 teaspoons soy sauce<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">1 teaspoon <st1:city st="on"><st1:place st="on">Dijon</st1:place></st1:City> mustard<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">¼ teaspoon each ginger, coriander, turmeric, cumin, paprika<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">1 can chickpeas or 1 cup dry chickpeas, soaked and cooked.<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size: 14pt; font-family: "Comic Sans MS";">Process parsley, onion and garlic.<span style=""> </span>Add<span style=""> </span>remaining ingredions and the chickpeas drained. Process until smooth.<span style=""> </span>This dip gets better as it ages.<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 14pt; font-family: "Comic Sans MS";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 14pt; font-family: "Comic Sans MS";"><o:p> </o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com0tag:blogger.com,1999:blog-6259151931414626664.post-33387635810538403142008-01-04T13:23:00.000-08:002008-01-04T13:26:52.466-08:00Liver Pate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwwp8hkM8d9Oc5c7LLaIpYihZTJS6ZzNBmB1cBL4p7DZcyJlhr0Cn4AIxPoOuGWgsA9-hq6vt255kH1_UiqH6AVz1-xvhnQPkOnzHDsBgJGCQGb8JIrEvLbu3tYma4i9-MZ0ZuhGXxg/s1600-h/LiverPateSmall.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwwp8hkM8d9Oc5c7LLaIpYihZTJS6ZzNBmB1cBL4p7DZcyJlhr0Cn4AIxPoOuGWgsA9-hq6vt255kH1_UiqH6AVz1-xvhnQPkOnzHDsBgJGCQGb8JIrEvLbu3tYma4i9-MZ0ZuhGXxg/s320/LiverPateSmall.jpg" alt="" id="BLOGGER_PHOTO_ID_5151735828949006194" border="0" /> </a><p class="MsoNormal" style="text-align: center;" align="center"><b><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">Liver Paté (Grandma Debreuil)<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US"><o:p> </o:p></span></b></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">1 <b>pork liver</b>, ground<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">2 pounds <b>pork fat or bacon</b>, ground<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">½ loaf dry <b>breadcrumbs</b><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">2 <b>onions</b>, ground<o:p></o:p></span></p> <p class="MsoNormal"><b><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">salt</span></b><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US"> and pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">1 teaspoon sage<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">1 teaspoon <b>cinnamon</b><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">½ teaspoon <b>nutmeg<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">¼ teaspoon <b>cloves<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US">¼ teaspoon <b>mace</b><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US"><o:p> </o:p></span></p> <p class="MsoBodyText"><span lang="EN-US">Grind all together very fine. Bake in casserole or loaf pan or pint sealers for about 1½ hours in a 300</span><span style="font-family: Symbol;" lang="EN-US"><span style="">°</span></span><span lang="EN-US"> oven.</span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US"><o:p> </o:p></span></p> <p class="MsoBodyText2"><span lang="EN-US">This works best if you put all the ingredients through a meat grinder several times or use food processor.</span></p> <p class="MsoNormal"><span style="font-size: 14pt; font-family: "Comic Sans MS";" lang="EN-US"><o:p> </o:p></span></p>Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com1tag:blogger.com,1999:blog-6259151931414626664.post-63811318324149504872008-01-03T06:20:00.001-08:002008-01-03T06:48:37.827-08:00Gingersnaps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZNfX31_kg7NN4g_xgHH1spQFb9qAWXUhEi4UvKttHrUws2GAZkLGZCu1Sq92_4AKj09asuUSXlKil7E8TAOM5ZVBcJ09TpOiE2HXZpIgFZ7tMWCD0ecR8YNtCvBdrXHtATQdAnV0NQ/s1600-h/Gingersnaps04.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZNfX31_kg7NN4g_xgHH1spQFb9qAWXUhEi4UvKttHrUws2GAZkLGZCu1Sq92_4AKj09asuUSXlKil7E8TAOM5ZVBcJ09TpOiE2HXZpIgFZ7tMWCD0ecR8YNtCvBdrXHtATQdAnV0NQ/s320/Gingersnaps04.jpg" alt="" id="BLOGGER_PHOTO_ID_5151260741141559122" border="0" /></a><br /><p style="font-weight: bold;font-family:arial;" class="MsoTitle"><span lang="EN-US">Grandma B's Ginger Snaps</span></p> <p class="MsoTitle" style="text-align: left;font-family:arial;" align="left"><span lang="EN-US"><o:p> </o:p></span><span style="font-weight: normal;" lang="EN-US">3 cups brown sugar<o:p></o:p><br />1 ½ cups shortening or butter or half of each<o:p></o:p><br />3 eggs<o:p></o:p></span></p> <p class="MsoTitle" style="text-align: left;font-family:arial;" align="left"><span style="font-weight: normal;" lang="EN-US"><o:p></o:p>Beat well and add:<o:p></o:p></span></p> <p class="MsoTitle" style="text-align: left;font-family:arial;" align="left"><span style="font-weight: normal;" lang="EN-US"><o:p> </o:p>1 cup molasses<span style=""> </span><o:p></o:p><br />2 tsp ground ginger<o:p></o:p><br />2 tsp baking soda<o:p></o:p><br />1 tsp cinnamon</span></p><p class="MsoTitle" style="text-align: left;font-family:arial;" align="left"><span style="font-weight: normal;" lang="EN-US"><o:p></o:p>Work in 5-6 cups flour. Roll into small balls and press with a fork or flatten and dip in sugar. Place on greased cookies sheet.<o:p></o:p></span></p> <p class="MsoTitle" style="text-align: left;" align="left"><span style="font-weight: normal;" lang="EN-US"><o:p> </o:p><span style="font-family:arial;">Bake at 350 for 10 minutes.</span></span></p><br /><p class="MsoTitle" style="text-align: left;" align="left"></p>This is a large recipe. If you don't want to cook them (and eat them!) all at once, form into logs, wrap in plastic and freeze. When you want to cook them, just cut off half inch thick slices and place on cookies sheets. Cook as noted previously.Joycehttp://www.blogger.com/profile/17083924435653058457noreply@blogger.com2