Recipe: 8-7-99 Ethnic Recipes Part 7 (9)

8-7-99 Ethnic Recipes Part 7Debbie.D.,.AL (4:02:00 PM) : DANISH DELIGHT CAKE

CAKE:

3/4 cup oil
1 1/2 cups sugar
3 eggs
2 cups self-rising flour
1 cup buttermilk
1 tsp. vanilla extract
1 cup chopped pecans
1 cup chopped dates
1 1/2 tsps. soda

Icing:

1 cup sugar
1/2 cup buttermilk
2 T. white corn syrup
1/4 cup butter
1 cup coconut

Mix together all ingredients. Pour into ungreased 9X13 pyrex dish, bake at 300 for 45 minutes. Slice while in the pan and pour the icing hot over the cake.

Icing:

Combine all ingredients and cook 5-7 minutes. Pour over cake while hot. Debbie.D.,.AL (4:47:29 PM) : ITALIAN MEATBALL SOUP

1 lb. lean ground chuck
1/4 cup bread crumbs
1 T. parsley
Minced onion
oregano
salt and pepper
1 qt. chicken broth
1 pound fresh spinach, washed thoroughly
1 cup tortellini

Combine the first 6 ingredients. Shape into small meatballs. Brown in the oven. Drain the meatballs and ad the chicken broth along with the spinach. Simmer for 10 minutes. Cook and drain the
tortellini. Add to the soup just before serving. Serves 8-10.

Riffat,WV (5:42:50 PM) : kulfi icecream

1 box(small) whipping cream
1 can evaporated milk
1 can sweet condensed milk
pistachio(ground)
cardamom (ground)

mix all the ingridients well in a bowl and then pour in a refrigerator bowl or pop moulds

Kelly,WA (5:44:45 PM) :
EASY DANISH APPLE CAKE

1/4 c Butter or margarine
1 c Sugar
1 Egg -- beaten
1 t Vanilla extract
1 1/2 c Flour
1 t Baking soda
1/2 ts Cinnamon
2 c Apples -- peeled & grated

TOPPING-
1/4 c Sugar
1/2 ts Cinnamon
1/2 c Nuts -- chopped

Cream margarine and sugar. Add egg and vanilla,beating well. Add flour, baking soda and cinnamon and blend well. Add grated apples and beat well by hand.
Pour into greased 9-by-9-inch pan.

Combine all topping ingredients and sprinkle on batter. Bake at 350 degrees for 40 minutes.

Kelly,WA (5:48:52 PM) :
Chicken Avgolemono Soup - Giouvarlakia
The Greek Connectiontm

Some people consider Giouvarlakia a "meatball soup"; others consider it meatballs with Avgolemono sauce. Whichever you think it is, this is a quick, delicious entree. Serve with a green salad.

Ingredients

MEATBALLS

1 cup minced onion
1 pound ground beef
1/4 cup raw converted rice
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint
1/4 cup chopped parsley
salt and pepper to taste
1/2 cup flour for coating
5 cups chicken stock

AVGOLEMONO SAUCE

2 eggs
2 tablespoons cold water
3 tablespoons fresh lemon juice

Preparation

Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt, and pepper. Make small meatballs and dip lightly in flour to coat. Bring chicken stock to a boil. Add meatballs and simmer for about 30 minutes. (These can be made ahead of time.) Before serving, reheat broth and meatballs.

Make the Avgolemono sauce
Beat eggs with water. Add lemon juice slowly, stirring constantly. Add all the hot broth from the meatballs, stirring constantly to avoid curdling. When all the liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs. Cook gently until sauce hasthickened. Serve at once in soup bowls.

Yield 6 to 8 servings.

Kelly,WA (5:53:59 PM) :
Hungarian Style Sweet and Sour Cabbage Soup(Paradicsomos kaposztaleves)

Hungarian style Sweet and Sour Cabbage Soup takes advantage of the very flavorful broth or cooking liquid remaining after cooking butt made in the Austrian-Hungarian style. The butt is cooked in brown sugar water. (See Smoked Butt Hungarian Style) You can make the butt and the Sweet and Sour Cabbage Soup on the same day, and serve the soup the next day.

Into reserved smoked pork butt and brown sugar cooking liquid, add:

2 onions peeled and chopped
1 small head of cabbage, cored and chopped
4 peeled and seeded ripe tomatoes -OR- 1 28 oz. can of crushed or whole
tomatoes
2 cloves of garlic, optional
2 potatoes, peeled and chopped or grated. (gives the soup a silky "feel")
5 whole pepper corns
2 whole cloves

Nice to add any left over smoked butt. Cover pot and bring to a boil, lower heat and slowly cool until cabbage and potatoes are soft. (About 1 1/2 hours). Adjust seasoning, add salt if needed, add more brown sugar if needed.

The soup should have a sweet (from the brown sugar) and sour (from the acid in the tomatoes). If you like, you can add a tablespoon of good white vinegar or the juice of half a lemon to make it more sour. Should be thick and full bodied.

Serve with a dollop of Sour Cream, crusty bread, and beer for a hearty meal.

Kelly,WA (6:02:02 PM) :
DANISH FETA CHEESE-BROILED TOMATOES

3lg Tomatoes, cut in half
Dash of pepper
1/2 c Mayonnaise
1/2 c Danish Feta cheese, finely Crumbled
1 tb Chopped green onion
1/8 ts Dried thyme

Core tomatoes slightly, then sprinkle tomatoes with pepper. In a bowl, blend together mayonnaise, Feta cheese, green onion and thyme. Spoon into halves.
Broil for about 5 minutes or until tops are golden brown.

Kelly,WA (6:04:22 PM) :
Danish Meat Balls (Frikadeller)

1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.

Drop on frying pan from a large tablespoon and fry over low heat.

Serve with browned butter, potatoes and stewed cabbage.

Kelly,WA (6:08:12 PM) :
DANISH KRINGLE

*CRUST
1/2 c Butter or margarine
1 c Flour
2 tb Water

*FILLING
1 c Water
1/2 c Butter or margarine
1 c Flour
3 Eggs
1 ts Almond extract

*ICING
1/2 c Powdered sugar
1/2 ts Almond extract
Milk to make a
Thick drizzle

Preparation : Cut in the butter and flour (like pie crust) and then add water. Mix and press into a jelly roll pan. Bring to a boil the water and butter in a saucepan. Remove from heat and add the flour all at once, stirring with a wooden spoon until it forms a ball, clean from the saucepan. If it is too hot, cool it a bit and then add the eggs, one at a time, stirring until mixture is smooth with a wooden spoon. Add almond extract. Spread carefully on bottom (unbaked) dough layer. Bake at 375 degrees for 45 to 50 minutes,until light golden brown. When cool, drizzle with icing.