helen beveridges haluski grange stand favorite
Helen Beveridges Haluski Grange Stand Favorite
Posted by philocrates at recipegoldmine.com 6/5/01 3:26:51 pm
Source: Pierogie Place at the Grange Fair Centre Hall PA
This one is a stand favorite. IF you can wait a whole year here is the Haluski scaled down.
1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to taste
Serves 10 to 12.
Using pot large enough to accommodate all the ingredients, melt the margarine and saut? the onion until tender. Add the cabbage and the noodles and stir to combine. Heat thoroughly. Season to taste.
Final Comments: Once a year only. Customers love it because " Its such a comfort food" Megan Schlow, New York free lance food stylist.
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Alize Emerald recipe
Ingredients
- 2 oz Alize cognac
2 oz Courvoisier cognac
Combine both ingredients in equal parts in an old-fashioned glass, and serve.
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O Thing recipe
Ingredients
- 12 oz can Amp energy drink
2 - 4 oz Bacardi O rum
Pour the can of Amp energy drink into a tall glass. Add the Bacardi O rum (more or less acccording to taste), and serve.
Nothing is so awesomely unfamiliar as the familiar that discloses itself at the end of a journey. — Cynthia Ozick
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Kalashnikov Shot recipe
Ingredients
- 3/4 oz vodka
1/4 oz absinthe herbal liqueur
1 slice lemon
1 pinch cinnamon
1 pinch sugar
Almost fill a shot glass with vodka, then place a lemon slice across the top of the glass so that it covers half of the diameter. Fill the rest of the shot glass with absinthe, pouring so that is passes through the slice of lemon.
Add sugar and cinnamon (cinnamon is optional) to the lemon and finally, ignite it. When the flame extinguishes itself, take the shot and eat the lemon.
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bubble and squeak
Bubble and Squeak
1 cup cold mashed potatoes
1 cup cooked cabbage
Salt and pepper to taste
Small amount vegetable oil
Combine potatoes, cabbage and salt and pepper. Cook in hot skillet with a little oil until well browned.
Serves 4 to 6.
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posole mexicano
Posole Mexicano
Posted at recipestogo.com by NativeTexasRose 2005/5/14 09:22
2 (16 ounce) cans yellow hominy
1 cup grated Monterey jack cheese
1 tablespoon minced onion
1 (4 ounce) can green chiles, seeded and chopped, or
2 fresh jalapenos, seeded and chopped, or if you like it
spicy 2 whole jalapenos, chopped
1/8 cup chopped cilantro
1/4 teaspoon cumin
1/4 teaspoon good chili powder or fresh ground
1 (8 ounce) carton sour cream
1 cup Pepperidge Farm Cornbread stuffing or bread crumbs
Mix all ingredients except for stuffing or bread crumbs and place in a 2-quart oiled casserole dish and top with bread crumbs. Bake in 375 degree F oven for 25-30 minutes. After baking, more Monterey jack cheese can be sprinkled over the top and melted under the broiler.
For a "meatier" dish add 1 pound browned, drained ground beef and 2 cups cooked pinto or garbanzo beans. I play with this recipe a lot and add this and that to it.
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peanut butter spread
Peanut Butter Spread
1 cup light corn syrup
1 cup Marshmallow Creme
1 cup smooth peanut butter
Mix the above in a bowl and serve.
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seneyat macarona bel-laban
Seneyat Macarona bel-Laban (Spaghetti with Yogurt)
Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Summer 1997
3 cups spaghetti (break into 2-inch lengths)
3 eggs
3 tablespoons corn oil
3 onions, finely grated
3/4 pound minced meat
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
3 tablespoons melted butter
3 cups yogurt
1 clove garlic, crushed
Salt to taste
1/2 bundle fresh parsley
Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a preheated oven at 350 degrees F for five minutes.
Serve hot.
Serves 4 to 6 persons.
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italian red sauce
Italian Red Sauce
1 (5 pound) pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
20 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
1 (4 ounce) bottle Kitchen Bouquet?
In large pot brown neck bones in olive oil. Add onions, celery and garlic. Mash tomatoes with hands and add to the bones. Add remaining ingredients and simmer 5 to 6 hours. Remove bones. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna. May be prepared ahead. Freezes well.
Yields 12 pints.
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lemon curd
Lemon Curd
4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.
Makes 1/2 cup.
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