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Insalata di patate (Potato salad)

May 19th, 2012 | Posted by admin in Potatoe recipes | Salad Recipes - (0 Comments)

Ingredients: New potatoes, oil, white vinegar, onions, parsley, tarragon, chervil, celery, cream, salt, pepper, tarragon vinegar, watercress, cucumber, truffles.

Steam as many new potatoes as you require until they are well cooked, let them get cold, cut them into slices and pour three teaspoonsful of salad oil and one of white vinegar over them. Then rub a salad bowl with onion, put in a layer of the potato slices, and sprinkle with chopped parsley, tarragon, chervil, and celery, then another layer of potatoes until you have used all the potatoes; cover them with whipped cream seasoned with salt, pepper, and a little tarragon vinegar, and garnish the top with watercress, a few thin slices of truffle cooked in white wine, and some slices of cooked cucumber.

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Amaretto Fruit Dip

May 18th, 2012 | Posted by admin in Dip recipes - (0 Comments)

16 oz Cool Whip — thawed in
: refrigerator
3 3/8 oz Lemon Jello Instant
: Pudding/Pie Filling
8 oz sour cream
1/4 c amaretto

Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.
Cover and refrigerate several hours or overnight to combine flavors.
Serve with sliced fresh fruit.

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ORANGE MARMALADE

May 17th, 2012 | Posted by admin in Drink Recipes | Orange Recipes - (0 Comments)

Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every four pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and cut them into very small pieces, not more than, half an inch long; put them into the sugar, and boil them in it ten minutes. Then put in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about twenty minutes, till it is a transparent mass. When cold, pot it up in glass jars, laying brandy paper on the top.

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CANNED STEWED TOMATOES

May 17th, 2012 | Posted by admin in Tomato Recipes | Vegetarian Recipes - (0 Comments)
  • About 30 tomatoes, scalded and cut up
  • 3 green peppers, chopped
  • 3 onions, chopped
  • 6 stalks celery, chopped
  • 2 tbsp. celery salt
  • 4 tbsp. sugar
  • 1 tsp. salt

(Adjust amount of green peppers, onions and celery to your tastes.) Mix
together and pack in sterilized jars. Wipe jar tops, remove air bubbles and
seal! Process 45 minutes in boiling water bath.

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“Brown Bag” French Apple Pie

May 17th, 2012 | Posted by admin in Dessert recipes | Pie Recipes - (0 Comments)

FOR THE PIE

1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

FOR THE TOPPING

1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream

Preheat the oven to 400 degrees.

To make the pie:

1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

To make the topping:

4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!

7) Serve warm with generous portions of vanilla ice cream.

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Wassail Punch

May 16th, 2012 | Posted by admin in Drink Recipes | Punch recipes - (0 Comments)

Yield 17 Servings
 
1 qt apple cider
1 qt pineapple juice
1/4 c sugar
2 sticks cinnamon
1/2 t whole allspice
1/2 t whole cloves
1/2 c lemon juice
1 bottle sauterne wine,(4/5
-qt.)
5 sm apples
1 whole cloves
 
In a large pan, combine the first 6 ingredients. Simmer for 15
minutes. Add lemon juice and wine. Heat but do not boil. Pour into a large punch bowl. Stud apples with cloves and float in punch bowl.

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Cottage Cheese Sun-Dried Tomato Dip

May 16th, 2012 | Posted by admin in Dip recipes | Tomato Recipes - (0 Comments)

2 c cream-style cottge cheese
1 green onion; cut 4 pieces
1/4 c green pepper; finely chopped
2 tb oil-pk tomatoes; chop fine
2 tb fresh basil; or
2 ts dried basil
2 ts lemon juice
1/8 ts cracked pepper

Combine all ingredients in blender; process until smooth, stopping
once to scrape sides. Serve with green, red and yellow pepper squares
or other fresh veggies. Yield 2 cups

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White Grape~ Tangerine~ & Asti-Spumante Punch

May 2nd, 2012 | Posted by admin in Drink Recipes | Punch recipes - (0 Comments)

Yield 12 Servings
 
48 oz white grape juice
-unsweetened
6 oz tangerine juice concentrate
1 c club soda,chilled
1/4 c lemon juice
1/4 c brandy
1 champagne,domestic,chilled
1 orange slice,thin
 
In a punch bowl, whisk together the grape juice, tangerine
concentrate, club soda, lemon juice, and brandy; cover and chill the
mixture until cold. Add the champagne just before serving in punch
glasses

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Watermelon Punch

May 2nd, 2012 | Posted by admin in Drink Recipes | Punch recipes - (0 Comments)

Yield 1 Servings
 
1 c sugar
1 c water
1/2 sm evenly-shaped watermelon
1/4 c brandy
1 cn (12 oz) lemon-lime soda
1 ice cubes
1 t pine nuts,Shelled
 
In a saucepan, bring sugar and water to a boil; cool. Scoop
watermelon with a melon baller; discard seeds. Pour sugar syrup over
watermelon balls. Scoop remaining watermelon; squeeze in a clean
cloth to extract juice. Combine watermelon balls, watermelon juice,
and brandy; chill. Cut the upper edge of the watermelon shell in a
saw-tooth design and use as a punch bowl. Just before serving, add
watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle
with nuts. Makes 10 to 12 servings.

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Amazing Whole Wheat Pizza Crust Recipe

April 5th, 2012 | Posted by admin in Pizza Recipes | Snack Recipes - (0 Comments)

Ingredients:

    1 teaspoon white sugar
    1 1/2 cup warm water (110 degrees F/45 degrees C)
    1 tablespoon active dry yeast
    1 tablespoon olive oil
    1 teaspoon salt
    2 cups whole wheat flour
    1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

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