Baptismal Pot German

Ingredients

4 lb veal neck 1 1/2 oz crisco 2 beef marrow bones 1 bunch soupgreens 2 bay leaves 1 tbsp peppercorns, white 1 salt to taste 2 1/2 oz butter 2 oz flour 3 1/2 oz raisins 2 oz capers 1 lemon,juice and rind 3 tbsp red wine 1/2 cup whipcream 2 1/2 qt water	Advertisements

Preparation
 
1. Cut the vealmeat into big cubes and brown in crisco until
brown all the way around. 2. Pour in the water, bones, the cleaned
soupgreen and on
mild heat, simmer, covered for 1 1/2 hour. Take off the foam
once in a while and cook uncovered the last 30 minutes. 3. Take
out meat and vegetables and pour broth through a sieve. 4. Heat
butter until foamy, brown the flour in it and fill
up with 1 liter broth and stir good. 5. Add raisins and simmer 15
minutes on low heat. 6. Add the meatcubes and the capers and heat
through. 7. Add lemonjuice and finely ground rind. 8. Mix wine with
the whipcream, whip until half stiff and fold
into vealmix right before serving. 9. Serve with parsley potatoes
or rice.
By Mrs.H.Rudolph
Translated by Brigitte Sealing Cyberealm BBS 315-786-1120

 

 
Servings: 4

 

Bar B Q Secret Thai Shrimp
Commercial Thai Sauce preparations are available such as "President s Choice Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell on Black Tiger Shrimp (rinsed if defrosted) for 1 1/2 to 2 hours in sufficient Thai sauce to cover. (Upload by user)

Barbecue Chicken Pizza
Position rack in center of oven. Place large baking sheet on rack and preheat oven to 450 F. for 30 minutes. Heat olive oil in heavy medium skillet over medium high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until just cooked through, ab (Upload by user)

Barbecue Shrimp W Angel Hair Pasta
In a large heavy skillet, melt marg. Add remaining ingred (before pasta) except shrimp and wine. Cook over medium heat until sauce begins to boil. Add shrimp and cook for about15 min. Add wine and cook another 10 12 min. Cook pasta according to package directions, omitt (Upload by user)

Barbeque Sauce French
Saute Onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.     strongServings: 16/strong   (Upload by user)

Barbequed Sauerkraut
In a small skillet, saute onion with bacon. In a 2 quart casserole dish, combine kraut, tomatoes, brown sugar, bacon and onion (add polish sausage if desired). Bake uncovered, for 1 2 hours in a 350 degree oven. Casserole should look caramelly around the edges. Serves 6 (Upload by user)

Barmbrack Irish
Makes 1 loaf Combine 1 tablespoon of the sugar, warm water and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast mixture. Fit processor with steel blade. Measure flour, butter, 2 tablespoons of the remaining sugar a (Upload by user)

Barvarian Sausage Salad
* Mustard must be the strong Djon or Gulden Type. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adj (Upload by user)

Barm Brack Traditional Irish Bread
Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7" square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire ra (Upload by user)

Barvarian Veal With Asparagus
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1 inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. (Upload by user)

Basic Foccacia
: basic dough: 1 1/2 c warm water (110 to 115 : degrees) 1 TB sugar 1 pk yeast 3 1 /4 c all purpose flour 2 ts salt : Topping: 2 TB olive oil 1 Roma tomato, sliced : thinly 2 TB chiffonade of basil 1/4 c grated Parmesan cheese (Upload by user)
TAG: dough, minutes, sprinkle, yeast, basic, flour, ,

Basic French Dressing
Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese. Makes 1 3/4 cups This dressing takes kindly to the addition of crum (Upload by user)
TAG: dressing, ,

Basic Irish Sausages From Irish Traditional
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.     strongServings: (Upload by user)
TAG: irish, ,

Basic Irish Sausages
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD)   &n (Upload by user)
TAG: irish, ,

Basic Pesto
In a blender place the basil, pine nuts, and garlic. Pur&130;e them so that they are smooth. With the blender running on low, slowly dribble in enough of the olive oil until a pur&130;ed consistency is achieved (do not add too much oil). Add the heavy cream and Parmesan ch (Upload by user)

Basil Ricotta Sauce
Combine all ingredients in a large bowl. Season to taste with salt and pepper. Makes about 3 cups of sauce, enough for about 1 lb. (dry weight) of tubular pasta.     strongServings: 1/strong   (Upload by user)
TAG: sauce, ,

Basil Sunflower Seed Pesto
In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keep (Upload by user)
TAG: pesto, pasta, sunflower, basil, ,