Combine seasonings in a blender of food processor and whirl until well blended. Yield about 4 oz. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92     strongServings: 6/strong  

Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves.     strongServings: 4/strong  

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple onion mixture in layers. Co

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple onion mixture in layers. Co

Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly like coating is evident on seeds. Drain off water. Place fenugreek in blender jar with garlic and coriander and blend to a coarse puree, adding salt, lemon juice, chili if used and enough cold water to

Rinse and drain the sauerkraut. Place sauerkraut in large 4 quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Re

Rinse and drain the sauerkraut. Place sauerkraut in large 4 quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook, covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. R

Measure water into 5 quart saucepot. Add pork meat, pig s foot, and 1 teaspoon salt. Cook until meat is tender and pig s foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions,

With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse the elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve. Serves 4.

From the Allgaeu area. Pull the elderberries off their stems and briefly cook in a skillet with very little water. Then add either a roux or a smooth mixture of milk with a little bit of flour. Constantly stirring, bring to a good boil. Add a spoonful of honey. If the m

From the Ries area. Melt the butter and briefly saute the fruit. Make a thin paste of the flour and milk and add the mixture to the fruit. Add the remainder of the milk. Add the sliced bread, and cook until the plums are soft. Season with salt, sugar, cinnamon, and lemo

{ Submitted by Betty Comeaux } Mix the flour, baking powder, sugar and salt with an electric hand mixer. Blend in the shortening. Mix in the milk with a fork. Knead about 12 to 15 strokes. Pat out on a floured surface 1/2 to 3/4 inch inch thick/ Cut and place on an un

Stir all ingredients together. Store in an airtight container in a cool, dry place. Use this seasoning to add a little zip to many main dishes and meats. From: 25 Years of Festive Foods, Southwestern Public Service Company     strongServin

Here are the results of Chicago Tribune Test Kitchen experiments to make the best homemade French Fries: 1. To render liquid fat from beef fat, cook it in a heavy saucepan over low heat, about 40 minutes or more. Discard pieces of fat which are left over. Add an equal p

Combine vinegar, oil, red pepper flakes, hot sauce, garlic powder and black pepper in a small bowl or cruet. Mix well. Use as a dressing for you favorite salad. Prep. time: 10 minutes Source: More Cajun Cooking : Modern Publishing    

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve

From Sheryl Benesch, Korbel Champagne Cellars. This pan bread has an Italian heritage. It does not need butter and is best eaten shortly after it has emerged from the oven. It is excellent with vegetable soups. Combine the waterm, yeast, sugar, and approximately

Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing, twisting at desired link size. Freezes well, and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of it, if you

Unlike most other fresh cheeses cottage and cream cheese, for example the curd of this bland, light cheese is formed by the direct addition of acid to the milk, not by fermentation; the time required to make it is generally short. If you haven t used this Italian favorit

When I was working on this recipe many years ago, I bought about 20 bottled salsas, from mild to fiery, to try in the name of research. I tasted them all. The one trait most of them shared was salt in great amounts. By making your own salsa, you can season it to suit your ta

15 lb (6 8 Firm Heads) Green : Cabbage 3/4 c Kosher Or Pickling Salt Wash the cabbage thoroughly and trim away any bruised or damaged leaves. Quarter and cut away the core and discard. With a food processor, mandoline or knife, cut the cabbage into uniformly fine b

* Shredded ** 28 oz Jar Slow Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained Preheat oven to 350ø. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine,

Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25 30 minutes. Strain

Preheat oven to 350 degrees F. Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Working in batches, cook chicken until nicely browned on all sides, about 8 minutes. Transfer to a 9 by 13 inchbaking dish. Drain all but 1 tablesp

Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher, if necessary, t

1. Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1 minute, stirring constantly.

Soak peas overnight in water to cover by 2 inches. Drain peas; set aside. In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reh

Serves 4 can be doubled easily Heat peas and water and broth to boiling in large sauce pan or dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Do not drain. Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce br

PEEL AND WASH HORSERADISH AND BEETS.GRIND INTO A LARGE BOWL.ADD SALT,SUGAR,WATER,AND LEMON JUICE.ADD MORE BEETS IF YOU DESIRE MORE COLOR, MORE WATER FOR THINNER CONSISTENCY.ADJUST SEASONINGS TO TASTE.YIELDS 2 CUP     strongServings: 1/stro

Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to the water and boil for 20 min. Add salt and tomatoes (if you are using ripe tomatoes, pierce with fork) and cook for 30 to 45 min. Remove from the heat. Pass all the vegs. through a strainer or puree mac

crisp. 2. Using large frypan, or electric frypan Preparation Time: Pooh     strongServings: 8/strong  

HEAT OVEN TO 4000F. IN A 3 QUART SAUCE PAN, OVER LOW HEAT, MELT BUTTER STIR IN PAPRIKA, GARLIC, AND ONION POWDERS. STIR IN BLACK PEPPER, WHITE PEPPER, SALT AND RED PEPPER. BLEND WELL. COOK 1 TO 2 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN WALNUTS, PECANS, AND AL

Shrimp should be of a size to number 30 35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dis

In 3 qt. saucepan combine veg. broth, soy sauce, and seasonings. Bring to a boil and add vegs. Cover and simmer for 15 min. Add tofu and lemon juice, an cook uncovered for 5 min. longer. Mix cornstarch and 1/4 c. water. Stir paste into soup, and continue to cook until soup b

NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt. Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika,

Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip. Boil stock and add beets, carrots, onions, celery and parsnip. Simmer covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick. Simmer 15 minutes until cabbage is tender. Remove garlic. To

Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers  br

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12 15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a ba

In a large skillet, add white grape juice and heat over medium high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.

Knead together all ingredients in a large bowl. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin. Tie off in 4 to 6 inch lengths. Cook the sausages in your preferred manner and crumble them over lasagna, or slice and serve them with