2 lb.. strawberries
1 cup sugar
1 qt water
1/2 cup cornstarch
1-2 vanilla bean
Rinse strawberries and bring to boil. Add sugar, let simmer until berries
are tender. Mix cornstarch with a little water and add to mixture. Add vanilla.
Let boil a few minutes. Cool . Sprinkle with sugar and serve with cream
Related recipe’s ICING:
Warm water
Icing sugar
Just mix into paste of same thickness as peanut butter
EGG WASH:
2 eggs
1 cup cold water
Whip until blended
BORGMESTERMASSE:
1/2 lb. granulated sugar
1/2 lb. almond paste
1/2 lb. butter
knead until smooth
REMONCE
1/2 lb. margarine
1/2 lb. granulated sugar
almond flavour
mix well
DANISH PASTRY:
8 eggs
>2 oz. fresh yeast
4 oz. sugar
1 oz. salt
1 oz. grams margarine
1/2 teaspoon cardemom
1 quart milk (cold) approximately
5 lb. flour
5 lb. “roll in” margarine
To make the dough
Work the yeast, sugar eggs, milk and flour together. Knead dough until you have a smooth dough. Sprinkle the table with flour and place dough on it. This dough turns out better with hard margarine at room temperature, but butter taste better. Form the margarine into a square and place on top of dough. Pack the dough around the margarine to get a neat square package where the dough is the wrapping paper. Roll rectangle to 1/2 inc. thickness. Fold inwards a third from one end and another third from the other end over on top of the first so that the dough is in three layers. The dough have now been rolled once. Repeat twice more in exactly the same way. Set to cool for 15 minutes. cut into four equal pieces and you have sufficient dough to make about 45 pastries, 10 - 12 of each of 4 different varieties.
1 ten lb.. goose
1 tbs.. salt
1/4 tsp. pepper
1 lb. apples
1/4 lb. prunes
4 cups water
Rub the bird inside with salt and pepper. Fill with peeled and cubed
apples, and soaked prunes with the pips removed. The goose get rubbed with
salt and pepper on the outside. Place the bird on one side in a roasting pan.
Turn the bird when it is deliciously golden brown on one side. Pour the fat
from the pan. Baste with a little water when the goose is light brown and roast for
2 - 3 hours. Baste the bird again and roast for another 15 minutes.
2 Chickens
200 gram butter
1 large onion
2 cups white wine
1/2 liter cream
500 gram mushrooms
Salt, pepper.
Wash and cut chickens into pieces. Melt butter in a pot, and brown
the onion and the chicken pieces. Add white wine and boil at low
simmer until done, 1/2 - 3/4 hour. Add cream and cleaned mushrooms.
Continue simmering for another 10 minutes. Thicken with flour and
add salt and pepper to taste. Enjoy!
Chop onions finely and dice meat and potatoes into 1 inch cubes.
Heat a third of the oil or butter in frying pan.
Brown the meat until golden brown and remove meat from pan.
Add another third of the oil or butter and brown the potatoes at high heat until they are golden and crispy on the outside. Remove potatoes from pan.
Add the remaining oil or butter to pan and cook the onions until clear.
Add meat, bacon, chives and potatoes to pan.
and heat through.
Season with salt, pepper and worchestershire sauce.
Fry the eggs in butter, sunny side up and place on top of meat mixture.
(You can also scramble the eggs and mix all together).
Top all of this with the grated cheddar and serve hot.
Cut each dinner size sausage link into 3 equal pieces. In medium-large size soup pot over medium-high heat, brown sausage. As sausage is cooking and halfway done, add carrots and onions. Continue to cook for 5 to 7 more minutes over medium heat setting. Add cabbage. Continue to cook until vegetables become tender and sausage is no longer pink. Add water if needed. Cover and simmer. Add seasoning and adjust flavor. Add scallions. Serve in large bowl. Refrigerate leftovers.
Yield: 4 to 6 servings
Ingredients
1 (2o-oz) can shoestring beets, drained
1/2 cup cocktail onions, drained
1-1/4 cups sliced celery
10 ouce package frozen green peas, cooked, drained and chilled
1/2 cup French Dressing (I use my Tasty Tomato Dressing)
Method
Combine beets, onions, celery and French Dressing. Refrigerate 4 hours.
To serve, gently combine peas with mixture and spoon onto lettuce leaves in center of a large serving platter.
Sourround with assorted cold cuts.
Blend all ingredients together and chill for 1 hour before serving. Serve
on lettuce leaves.
5 md Tomatoes, Chopped
1 tb Sugar
1 ts Salt
1 ts Basil, Dried
1/4 ts Thyme, Dried
1/4 ts Pepper, Freshly Ground
1/2 c Vegetable Oil
6 tb Vinegar
1 tb Worcestershire Sauce
1 lg Onion, Diced
Ingredients
2 tbsp oil
1 medium onion, peeled and chopped
900g/2lb carrots, scrubbed and chopped
1l/1¾pt light vegetable stock
2.5g/½ tsp nutmeg
2.5g/½ tsp paprika
15-30g/1-2 tbsp fresh coriander, finely chopped
rind and juice of 1 large orange
salt and freshly ground black pepper
For the garnish:
extra coriander leaves
orange slices
Method
1. Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3 minutes.
2. Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
3. Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
4. Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.
5. You can serve this soup garnished with extra coriander or thin slices of orange.
