Recipes

TABBOULI (Parsley and Cracked Wheat Salad)

1C bulghur wheat (cracked wheat)
1C hot water
5-6 green (spring) onions, minced (or sm yellow onion, minced)
3 lg sprigs mint, minced
1 cucumber, finely chopped (optional)
3-4 tomatoes, chopped
4C minced parsley (2 lg bunches)
juice of 4 lemons
1/2C olive oil (or vegetable oil)
1tsp sea salt
1/4tsp freshly ground black pepper
1tsp allspice

Wash bulghur. Drain. Place in bowl. Pour hot water over it. Allow to soak 15-30 mins. Drain. (Squeeze to dry if too moist). Place in a large salad bowl.
Toss all ingredients together with prepared burghul.

Gath has deleted the aforementioned, errored, second post for me

Molasses Cookies
Cream together 3/4 cup shortening (butter or margine)and 1 cup sugar.
Add 1 egg, beaten, 4 Tablespoons molasses, mix well. Add 2 cups flour, 1/2 teaspoon salt, 2 level teaspoons soda, 1 teaspoon ginger, 1 teaspoon ground cloves. Mix together well and stir in 1 cup of raisins if desired. Shape cookies into walnut size balls. Roll in granulated sugar. Place on ungreased baking sheet. Bake at 350 degrees 8-10 minutes.

TWO-LAYER CHEESECAKE

Crust:
1 1/4 cups crushed graham crackers
1/4 cup sugar
1/4 cup melted butter

Mix well and pat into bottom of 7 ½ x 11 ¾” glass baking dish.

1st Filling:
1 lb. cream cheese
1/2 cup sugar
2 eggs
3/4 tsp. vanilla

Mix ingredients well and spoon over crust. Bake 20 minutes at 375º.

Let stand 15 minutes.

2nd Filling:
1 pint sour cream
1/4 cup sugar
1 tsp. vanilla

Mix together, spread on top of 1st filling, and bake at 475º for 10 minutes.

Rocky Road Christmas Tree

Extremely easy

Melt some chocolate buds (300gr), add 1/3 cup of desiccated coconut, 1/2 cup chopped marshmallows, and 1/2 cup chopped almonds or peanuts. Stir all together.
Lay some aluminum foil on a tray and spoon the mixture in 'x' shapes. Make the 'x' shapes smaller as you go, until you end up with quite a small 'x'.

Allow to set.

To assemble, melt 80gr chocolate... this will be your glue.

Set the largest 'x' shape on a plate, add some glue to the middle and place your next 'x' on top. Add them all from largest to smallest, placing them slightly offset from the one below.
Slice an almond in half, cover it in chocolate and place it on top of the tree.

Note: I went all fancy with mine, using colored cake decorating icing to fashion ornaments, and then dusted it with powdered sugar to make it look flocked. Fun project.

Another note: I don't especially like coconut, so I left that out. It worked just fine without it.

Credit where credit is due ... Angry Ant gave me this recipe for Rocky Road Christmas Tree.

Stottish Scrawberries

Note: before consuming, they are Scottish Strawberries

A pound of strawberries (washed and hulled) cut into bite size pieces if large.
2 tablespoons of honey (melted in the microwave)
2 cups of Scottish whiskey

Combine the whiskey and honey.
Pour over the strawberries.
Leave in the fridge for a couple of hours, if you can wait that long.
Eat ... drink ...

I can't remember who gave me this recipe, but it was somebody on this site.

PEPPERMINT MELTAWAYS

Cookie Ingredients:
2 cups (1 lb.) unsalted butter, softened
1 cup powdered sugar
1 tsp. peppermint extract
2 ½ cups all-purpose flour
1 cup corn starch

Glaze Ingredients:
1 ½ cups powdered sugar
2 Tbs. unsalted butter, softened
¼ tsp. peppermint extract
2 Tbs. milk
2 to 3 drops red food color
candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes.)

Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Bake in preheated 350 degree oven for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely.

Drizzle a little glaze over each cookie. To make glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color and immediately sprinkle with crushed candy.

Makes about 8 dozen cookies

SEATTLE SOUR CREAM COFFEE CAKE
(We had this coffee cake fresh each morning at my Aunt Ruth's in Seattle, WA; thus the name.)

INGREDIENTS:

TOPPING/FILLING:
1/3 cup packed brown sugar
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans (I like nuts - 2/3 cup!)

CAKE:
1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 cup sour cream (8 ounces)
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

METHOD:

Preheat oven to 350 degrees.

TOPPING/FILLING:
Combine topping/filling ingredients. Set aside.

PREPARE PAN:
Grease and flour a 8" or 9" square pan.

CAKE PREPARATION:
Cream butter and sugar in mixing bowl until fluffy. Add eggs, sour cream and vanilla extract. Mix well. Combine flour, baking powder, baking soda and salt together. Add to creamed mixture. Beat until combined.

CAKE ASSEMBLY:
Spread 1/2 of batter in bottom of pan.
Sprinkle 1/2 of topping/filling mixture over cake batter.
Spread remaining batter over filling.
Sprinkle remaining topping mixture on top of cake.

BAKE:
350 degrees for 30 to 45 minutes. Test with toothpick for doneness.

May drizzle with icing (powdered sugar & milk) if desired.

I'm sorry to say this has been my first visit to view all this yummy food. Drool drool. Someone on the first page requested Q/E microwave recipes so here goes.
Either Chocolate or Vanilla Cake.
1 pkt of Choc or Vanilla cake mix [home brand]
1 can of Lemonade
Mix together pour into a Silicone loaf tin.
Microwave on high for 8 minutes [sometimes a small amount will seep over the edge, not to worry]
Allow to cool in tin, remove and spread with store bought choc or vanilla frosting. Yum very moist.

Cod and beans, the green variety, with pancetta.

Large oven tray. One large pack of sliced green runner beans, empty into tray. liberal dose of olive oil, salt and pepper and some chilli pumpkin seeds(or something similar) sprinkled over all of it. Mix it around. Add a few chunks of cod, and rip up some pancetta, around three slices, and add to the tray. Another sprinkle of olive oil. Cover the pan and cook in oven at gas mark 7 for ten minutes. Take the foil off and add fresh tomatoes halved. Back into the oven for five more minutes and hey presto! Ready to serve. Pour the juices from the pan over the beans and fish. Serve with some fresh bread broken into chunks. A quick simple supper.

Oh Keith I remember all those recipes. Ah what memories eh!

Sunny-side up poached eggs

This recipe may be help those wanting to produce a really delicious breakfast item in a very short time. The use of the microwave cuts preparation time, allowing for a little more effort over seasoning the eggs.
Take a small ceramic, microwave-proof, soup-bowl and find a glass saucer or other glass cover that fits over it. The transparent glass-cover is to enable you to later visually check cooking progress. Grease the inside of the soup-bowl with a thin layer of butter. Finely chop a spring onion, a few parsley leaves, a piece of hot red pepper (to taste), and a scattered pinch of salt. You may also like to add a sprinkling of finely-grated cheese. Mix these ingredients together on a saucer and place them to one side. Carefully break two eggs into the buttered soup-bowl and pierce the yolk-membrane of each egg with a cocktail-stick or the prongs of a fork. If you do not do this the eggs may disrupt in the microwave, which is both messy, and might spoil the appearance of the egg. Top the egg with the mixed ingredients you have stored in the ramekin, and then put the glass lid on the soup-bowl, before placing it in the microwave. Cook for about 40 seconds at a medium to medium-high microwave setting. If necessary repeat with 20 second bursts of the microwave until the egg is firm, but stop before the yolk firms too much. Slide the eggs from the bowl onto a slice of buttered toast on your plate.
Some of you may never again cook an egg by other method.

Danish Chicken Strudel

3 cups of chopped chicken flesh
8 mushrooms sliced
4 spring onions, chopped
185g (6oz) Havarti cheese, shredded
pinch of salt and pepper
6 sheets of filo pastry
melted butter
sesame seeds

In a bowl combine chicken, mushrooms, spring oinions, half the cheese, salt & pepper and blend until thorougly mixed.

Layer the sheets of pastry, brushing each with melted butter. Spread chicken filling over the pastry to within 2.5cm (1 inch) of the edges. Sprinkle with remaining cheese. Roll up as for swiss roll, seal edge with melted butter and trim the ends. Brush with melted butter and place sealed side down in a buttered baking dish. Make two or three slits on the top of the strudel, sprinkle with sesame seeds, bake in moderately hot oven for 25-30 minutes or until golden brown. Slice and serve.

Corn Casserole

1 box Jiffy corn muffin mix (small box, makes 6 muffins)
1 can creamed corn
1 can whole kernel corn
1 pkg. cream cheese, softened
1 stick butter, melted
1 egg

Mix muffin mix, creamed corn, LIQUID from whole corn, cream cheese, butter and egg throughly.
Stir in whole corn kernels.
Bake in (greased, I use PAM)) baking dish at 350° for about 1 hour.
(If I double this recipe, I bake it for 90 minutes)

Tostada Pie
4 servings

1 lb. ground beef
1 (16 oz.) jar salsa (I use Pace thick & chunky, medium)
1 (16 oz.) can refried beans
1 (8 oz.) can crescent rolls
3 Tablespoons corn meal
1 1/2 cups shredded cheddar
1 cup lettuce
1 tomato, chopped

Heat oven to 375°. In large skillet, brown ground beef, drain. Stir in 1 cup salsa and refried beans. Keep warm.
Separate crescent rolls into 8 triangles. Place triangles in ungreased 9 or 10 inch pie pan; press over bottom and up sides to form crust. Sprinkle with corn meal. Spoon hot meat mixture into crusr. Sprinkle with 1 cup cheese. Bake for 15 to 25 minutes until crust in golden brown. Top with lettuce, tomato, remaining sauce, cheese and salsa.
I have served chopped onions, sliced black olives, and sour cream with this. You can just put it out and let everyone top with what they want.

The Best Chicken Tetrazzini
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayonnaise
3/4 cup of Salsa
16 black olives, diced
1/2 cup pimento (optional)
Dash of salt
Dash of Tabasco sauce
Dash of pepper
1 tsp. lemon pepper
1/2 cup bell pepper diced
1 cup grated mild cheese
8oz. spaghetti, cooked
6 cups cooked, chopped chicken (6 chicken breast)
1 cup of favorite cheese, grated.
Mix the soups, mayonnaise and salsa.
Stir in the diced black olives,pimento, spices, bell pepper, and 1 cup of grated cheese.
Add the cooked spaghetti and the chicken.
Pour into a ungreased casserole dish and sprinkle 1 cup of grated cheese on top. (option: place 5 or 6 slices of american cheese on top. Cover with foil and bake at 350 degrees for
90 minutes. (the best Tetrazzine I ever ate!)

Hot Cranberry Punch for a party
Place in a sauce pan:
3 quarts of water
3 cups of sugar
1/2 cup of red hots candy
Heat and stir until sugar and candy disolve.
Place in a crock pot and add:
1 quart cranberry juice
1 cup orange juice
1 cup pineapple juice
1/2 cup lemon juice
Crock pot settling is low. Serve warm on cold nights.

Sweet Potato Casserole (Or Yam)
Combine and mix well:
3 cups sweet potatoes (or yam)
1/2 cup sugar
1/2 tsp. salt
2 eggs well beaten
1/4 cup melted butter
1/2 cup milk
1/2 tsp. vanilla
Mix well and place in a casserole baking dish.
Syrup for topping
Place in a sause pan:
1/4 cup A/P flour
3/4 cup brown sugar
1/4 cup butter
1/2 cup water.
Cook this over medium heat until it is a dark brown and thick. Stir often.
Top the sweet potato mixture with the syrup.
bake at 325 degrees for 90 minutes. Option:
Top this with 1/3 cup of mini-marshmellows and return to oven until marshmellows are slightly brown. Approx. 15 minutes.

sause/sauce pan... and I checked it twice!

Beetroot and carrot side-salad

Coarsely grate half a raw beetroot and mix that with a grated, raw, medium-sized carrot.
Add a dessert-spoonful of lemon juice and chopped capers to taste, then sprinkle with hot red pepper before chilling in the fridge. Upon your first try this provides sufficient for two servings, but it is likely you will need more the next time as it is deliciously refreshing and very more-ish.

CornBread Salad (It makes a lot, invite friends)
1 oz. package Hidden Valley Ranch dry salad dressing mix.
1 cup sour cream
1 cup mayonnaise
1 9inch pan of cornbread. (homemade is best)
2 cans of pinto beans, drained
1 lg. tomato, chopped
1and1/2 cup chopped green pepper
1/2 cup chopped green onion
10 slices cooked bacon, crumbled
2 cups Cheddar cheese
2 cans of whole kernel corln, drained.
(no reason why you can not subsitue your favorite vegies)
Combine 1st three ingrediants, mix well.
place half the crumbled cornbread in the bottom of a large bowl. Spoon on half the pinto beans.
Combine the vegies and place half of this on the pinto beans. Layer half the cheese, bacon and corn and cover this with half the mayo mixture.
Repeat the layers ending with the mayo mixture.
Cover and chill for 2 or more hours. Eat sparingly,if at all. This really is good, just not something I make because of the calories.

Wish one could correct after a post.. it is CORN, not corin.. what is corin? Southen speak has made it's way into my voc- cab- u- lary. My excuse and I am sticking to it!

Lettuce Layered Salad
Serves 8-10

1 head lettuce, chopped (I use iceburg)
1/2 cup celery, chopped (or more)
1 green pepper, chopped
1 small onion, chopped
1 (10 oz.) package frozen peas, slightly thawed
1 cup salad dressing (I use Miracle Whip Lite)
2 Tablespoons sugar
1 cup sour cream (I use low fat)
1/2 cup grated cheddar cheese (I use extra sharp)
2-4 Tablespoons crumbled bacon (or bacon bits if you're as lazy as I am!)
1-3 Tablespoons Parmesan cheese (I use at least 3)

Use a 13x9x2 inch glass baking dish. Layer lettuce, celery, green pepper, onion and peas in order given. Stir together Miracle Whip (salad dressing, not mayo!), sugar and sour cream; spread over layers in dish. Layer cheddar cheese, bacon (bits), and Parmesan cheese in order given on top of salad. Refrigerate until ready to serve.

For the two of us, I halve the "dressing" mixture and adjust some of the ingredients and use an 8x8 glass dish. I still use the same amount of cheese, celery, bacon bits and Parmesan and less lettuce, for example. With both the large and small version, adjust amounts to your liking. Even halved, you'll have salad for two days. It won't refrigerate well for more than that.

Vegetables with Sauce (this is a favorite of mine
1 cup mayonnaise
3 Tbsp. lemon juice
2 Tbsp. minced onion
1 tsp. Worcestershire sauce
1 tsp. mustard
1/4 tsp. garlic salt
Dash of hot pepper sauce
2 eggs, hard boiled and chopped. Set aside.
Combine all the ingredients and heat. Pour hot sauce over canned vegetables of choice. Heat in oven or microwave. Gently fold in the boiled eggs or just place on top as garnish. Especially good over layers of peas, limas beans and green beans.

Polish Serious Beans (Good Crock-pot meal)
2 cans butter beans
2 cans baked beans
2 cans kidney beans
2 cans lima beans
Drain and place in crock-pot or large baking dish.
1/2 lb. bacon, brown and crumble
1 lb. Keilbasa sausage, slice and brown along with 1 cup of diced onion.
Stir the meat and onion into the beans.
Stir in:
1/2 cup dry red wine
1/2 cup catsup
3 Tbsp. brown sugar
1/2 tsp. pepper
1/2 tsp. mustard
Bake at 350 degrees for 30 to 40 minutes. For Crock-pot: cook on low for 6 to 7 hours.

One more, this is nice for the ladies luncheon.
Cottage Cheese Loaf
2 cups Cottage Cheese
1 large green pepper, diced
2 large carrots, grated
1 Tbsp. minced onion
Salt and Pepper to taste
2 cups dry bread crumbs
2 eggs, beaten
1/4 cup of milk
Butter a loaf pan and line with wax paper.
Butter the wax paper.
Combine all the ingredients and place into the loaf pan. Bake at 350 degrees for 35 to 40 minutes. Let cool before lifting out and placing on a lovely dish. Garnish with sliced vegetables of choice. Recipe called for mushroom soup as a gravy. Your choice.

APPETIZER

BROOK LODGE WATER CHESTNUTS
...from “I’ve got a Cook in Kalamazoo” cookbook.

Makes approximately 30 - 36: Can double recipe if desired.

(For a party I make 60 at a time because they're gone in 5 minutes!)

Ingredients: (double everything if making a double batch)
1 8 ounce can whole water chestnuts
1 lb. thin-sliced, lean bacon (a.k.a. streaky bacon)- slices to be cut in half
Also needed: wooden toothpicks (uncolored)

Sauce Ingredients:
1/2 cup catsup
1/3 cup sugar
1 teaspoon soy sauce

Method: preheat oven to 350°F

Cut water chestnuts in half.
Cut slice of bacon in half
Wrap half-slice bacon around chestnuts & secure with wooden toothpick.
Bake 350 °F for 30 minutes.

NOTE: Best if you use a slotted broiler pan with bottom since it drains off the fat while baking. Line bottom with foil for easy clean-up.

(Can be frozen at this point if serving later - or continue preparing.)

At Serving Time:

Mix together sauce ingredients.
Dip water chestnut/bacon in sauce (or spoon over all sides for less mess), return to broiler pan and bake at 350° F for 20 minutes.

John from MI, USA shared this recipe with me. He said it was his favorite!

Raspberry Filled Chocolate Cake Ingredients:

Cake: (makes 3 layers)
3 cups of sugar,
2-3/4 cups all purpose flour,
1 cup baking cocoa,
2 tsp. baking soda,
3/4 tsp. baking powder,
1-1/4 cups of buttermilk,
3/4 cup canola oil,
3 tsps. vanilla extract,
3 eggs,
1-1/2 cups strong brewed coffee (room temperature).

Filling:
3 Tbsp. all purpose flour,
6 Tbsp. of milk,
6 Tbsp. shortening,
3 Tbsp. butter softened,
3 cups confectioners sugar,
2 Tbsp. Raspberry liqueur,
1/4 tsp. salt,
2 drops red food coloring (optional),
4 Tbsp. seedless raspberry jam, melted.

Frosting:
1 8 oz. package cream cheese,
1/3 cup butter softened,
1/2 cup baking cocoa,
1 Tbsp. Raspberry liqueur,
4 cups confectioners sugar.

Method:

Cake: Line 3 greased 9-in round baking pans with waxed paper and grease paper; set aside. In a large bowl combine the first 6 ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each edition, beat for 2 min. Gradually add coffee (batter will be thin). Pour batter into prepared pans. Bake at 350 °F degrees for 35 to 40 minutes, or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Discard waxed paper.

Filling: In a small saucepan whisk together flour and milk until smooth. Cook over medium heat for one minute or until thickened, stirring constantly. Remove from heat and let stand until cool. In a large bowl, cream shortening and butter, gradually add confectioners sugar mix well. Gradually add cooled milk mixture. Beat for four minutes, or until light and fluffy. Beat in liqueur, salt and food coloring (if desired).

Frosting; In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners sugar until light and fluffy.

Cake Assembly:
Level tops of cakes if necessary. Place one layer on a serving plate (spread with 2 Tbsp.jam). Place remaining layers on waxed paper; spread one of the remaining with the remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam covered cake, then spread with remaining filling. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.

Cookies, Oatmeal Chocolate Chip
From The Kitchen of: Alberta ****** (my mom)

¾ Cup Margarine
½ Cup Sugar
1 Cup + 2 T. Flour
¼ Tsp Salt
1 Tsp Vanilla
3 Cups Quick Rolled Oats
½ Cup Brown Sugar
2 Eggs
1 Tsp Baking Powder
1/3 Cup Milk
1 7 oz. Pkg Semi Sweet Chips
½ Cup Nuts (Opt.)

Cream Margarine & Sugar. Add Eggs and beat. Stir dry ingredients, EXCEPT Oatmeal, together. Add alternately with Milk and Vanilla. Add Oatmeal. Stir in Chips & Nuts.

Drop on greased baking sheet. Bake 12 Min. @ 375 (Center Rack).

Yield: 3 ½ Doz.

Granola Rum Balls From the Kitchen of: Edie ****** (My sister)

4CupsGranola (Bulk)
1 12oz Box “Nilla” Wafers (crushed)
1 ½ CupsPowdered Sugar
4TBSPInstant coffee
½Cup“Karo” Syrup (light)
3/4 Cup Rum (reg or 151)

In a mixing bowl, combine all dry ingredients. Add rum & mix. Add karo syrup & mix throughly. Line a 6 x 10 x 2 “pyrex” dish with saran wrap. Turn mixture into dish & press to uniform depth. Cover tightly w/ saran wrap, and refrigerate for 24 hrs. remove from dish and form into 1" balls. Coat with powdered sugar. Lick fingers often!!! Enjoy. Store any leftovers in an air-tight container.

Easy Apple Cake (from the Los Angeles Times)

2 cups finely diced tart apple
1 cup sugar
1/4 cup oil
1 egg, beaten
1 cup unsifted flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts

Place apples in a bowl and stir in sugar.

Let stand 30 minutes.

Add oil and egg, and blend well.

Sift flour with cinnamon, baking soda and salt.

Stir into apple mixture.

Add vanilla and walnuts.

Turn into a well-greased and floured 8-inch square pan.

Bake at 350 degrees F for 45 to 50 minutes or until cake tester inserted in center comes out clean.

Cook in pan 10 minutes.

Turn out and cool completely on wire rack.

Dust top with confectioner's sugar or frost, if desired.

Sauerkraut Balls (New Years Eve appetizer)
4 Tbsp oleo
1 large onion diced fine
1 and 1/3 cup chopped ham or cooked sausage.(hot or mild)
4 Tbsp. flour
1/2 clove of garlic (or a little more)
3 cups sauerkraut, drain and save the juice
If you have a food processor use it to chop the sauerkraut.
1/2 cup sauerkraut juice
1 Tbsp. parsley or more.
Also you will need an egg and milk, flour and bread crumbs for the last step. Oil for deep frying.
Melt the oleo in a large heavy skillet and brown the onion in the oleo. Add the garlic. Add the ham or sausage. Stir in the flour. Add the broth and then the sauerkraut. Add the parsley. Cook a few minutes until you have a thick paste. Allow to cool and place in a baking dish.Place in the refrigerator for several hours or over night.
Work with about 1/4 of the mixture at a time. Form the mixture into balls about the size of a walnut. Dip in flour, then milk and egg mixture, then the bread crumbs. Fry in deep fat until nicely brown. Drain on paper towels, (kitchen roll). Work in small batches. The mixture will keep for a few days so you don't have to fry them all at once. They can be frozen also but as with everything they are at there best when fresh out of the ... grease.

JANE’S FAVORITE CRANBERRY SAUCES


(1) TART CRANBERRY-ORANGE SAUCE

12-oz. bag of fresh cranberries
¾ cup sugar
¾ cup fresh orange juice
Grated rind from one orange

Wash cranberries and place in a saucepan with sugar and OJ. Cover, bring to boiling point and cook only until cranberry skins pop (8 to 10 minutes). Add orange rind. Cool.


(2) SPICED CRANBERRY RELISH

12-oz. bag of fresh cranberries
1 ½ cups sugar
1/3 cup water
1/8 tsp. ground cloves
1/8 tsp. ground ginger
½ tsp. ground allspice
½ tsp. ground cinnamon (preferably Saigon)

Wash cranberries and place in a saucepan with sugar and water. Cover, bring to boiling point and cook 8 to 10 minutes or until the skins burst. Remove from heat. Stir in spices. Cool.


(3) UNCOOKED CRANBERRY AND APPLE RELISH

12-oz. bag fresh cranberries
2 medium-size unpeeled apples
Grated rind from one orange
1 ½ Tbs. fresh lemon juice
1 ¼ cups sugar
¼ tsp. ground ginger
¼ tsp. ground cinnamon
¼ tsp. ground gloves

Wash cranberries. Wash apples, cut into quarters and remove cores. Put through a food chopper along with cranberries, using the medium blade. Stir in remaining ingredients. Chill in a covered jar overnight or several hours for flavors to blend.

Pavlova

Select 4 eggs (they'll separate better if they're not newly purchased but about a week old), and let them warm almost to room temp before cracking.

Wash metal serving spoon, metal mixing bowl and whisk beater in clean, soapy water then rinse in super hot water to eliminate any oils. Let air dry upside down. I also wash a little glass bowl at the same time, as I separate my eggs one at a time into the small bowl first and only add the whites to the large mixing bowl when I'm sure there's no bits of yolk, which will ruin the meringue.

Refine the sugar by placing 3/4 cup of sugar in a blender on high until particle size is reduced. Divide sugar into 1/2 cup and 1/4 cup parts. Mix the 1/4 cup sugar with a pinch of salt and 3 Tablespoons starch (you may use corn starch, but I used perma-flo brand stabilized starch).

Squeeze 1/2 lemon and strain to collect 1 teaspoon of no-pulp lemon juice. Set aside with 1 teaspoon clear vanilla (or you can use 1 tsp. white rum instead).

Prepare a 12" pizza pan or cookie sheet by drawing a 9 1/2" circle on a sheet of parchment paper that fits on the pan (I traced around a plate). Preheat oven to 275° F.

With freshly washed hands (no oils), separate egg whites from yolks. The egg whites go into the mixing bowl. Beat them on high speed until they start to turn white, then slowly and gradually add 1/2 cup of the sugar and whip long and hard until sugar is completely dissolved (feel a bit between your fingers for grittiness).

Sprinkle sugar/starch mix and lemon juice/vanilla mixture over whipped meringue and lightly fold together with serving spoon (lift and turn over several times, don't stir).

Dollup meringue inside the circle on the parchment paper, making a "crater" by building up the outside edge first and filling the inside of the circle to 1/2 the depth of the outside walls. (Instead of dolluping with the spoon, meringue may be piped attractively from a food bag.)

Bake for 50 minutes, turn off oven and let the shell remain in the oven for at least another 30 minutes. It should cool to room temp.

Make cream filling. Pre-chill the mixing bowl, whisk and cream in the freezer for 10 minutes before beating. Combine 1-1/2 cup whipping cream and 1/2 cup confectioner's sugar in the mixing bowl and whip until thickened.

Just before serving, mound whipped cream in center of cooled meringue shell. Top with fresh fruit. Serve by cutting into thin wedges.

In cross section, there should be a creamier yellow center to the pavlova shell surrounded by white meringue with a slightly browned shell crust.

Maple Pork Chops with Apples

4 lean pork chops, about 1/2 inch thick
2 tbsp. butter or margarine
2 medium apples, cored with skin left on and sliced
2/3 cup maple syrup

In a large skillet, melt the butter or margarine. Over medium heat, lightly brown the chops on both sides.

Add apple slices and maple syrup to the pan. Cover and cook on medium-low for 15-20 minutes, or until the pork chops are done. Juices will run clear and meat thermometer will read 160F.

Remove chops and apples to a warmed dish. Cover to keep warm.

Increase temperature under pan until syrup begins to boil. Let bubble for 2-3 minutes until slightly thickened. Watch closely so syrup doesn't boil over or burn.

Transfer meat and apples to a serving dish, and spoon the syrup on top.

CHOCOLATE CARAMEL CUPS
Base:
60g butter softened
2 Tbsp caster sugar
Half Cup Plain Flour
2 Tbsp dessicated Coconut
Caramel Filling:
395g can Condensed Milk
2 Tbsp Golden Syrup
40g Butter
& 100g good Dark Chocolate for topping.
Oven Temp 180degC, 170C Fan Forced, 24 Mini Cup Cake pans (silicon is great)

Base: Combine butter and sugar in processor until pale, add flour and coconut, combine. Spoon out teaspoons into base of each pan, pressing down with fingers. Bake in oven for 8-10 mins until golden.
Caramel Filling: Combine Condensed milk, golden syrup and butter in saucepan over med-low heat stirring until butter is melted and mixture is smooth. Pour evenly over cooked bases and bake in oven for a further 5-7 mins until golden.
Remove from oven, cool and transfer to wire rack. Melt chocolate in microwave and either spread or drizzle over the caramel cups.
Enjoy!! Yummy and rich - don't eat too many at once.

Slow roasted Apples with Honey and spices

In a ceramic baking dish put 1/4/cup honey and 1/4 cup boiling water and a large pinch of saffon threads 1 broken up cinnamon quill and 6 whole cloves ( or an equivelent ground spices)

Mix together to disolve the honey.
Add 6 - 8 pealed apples cut into 8ths.

Roast in a slow oven (150 - 160 C) for an hour or so stiring every 15 minutes.

Serve warm with pouring custard, icecream of yoghurt. Cold with cereal. Use as a topping for pancakes etc

From Stephanie Alexander's Kitchen Garden Companion.
Anna-Maria's Zucchini Slice
For Zucchini you can also use courgette or patty-pan squash

1/4 cup olive oil
500gms (a bit over 1 lb) zucchini or squash etc, coursely grated
I large onion finely chopped
170 gms (6oz) parmesan, grated
1 cup SR Flour
2 eggs lightly beaten,
salt and pepper
150 gms (5 oz) bacon finely chopped (optional)
3 large ripe tomatoes, thickly sliced

Preheat oven to 200C /400F
Brush a 25cm/10 inch baking dish with oil and line with baking paper. Combine remaining ingerdients excetp remaining oil and tomatoes. pour into prepared tin and smooth the top with the back of a spoon. cover with tomato slices and drizzle with the remaining iol. Bake for 30 minutes or until firm. serve warm or cold.