Recipe: Around the World Recipe Swap Part 2 (12)

8-14-99 - Around the World Recipe Swap Part 2

Fran,.ME (07:06:19) : Stuffed Cabbage

1/2 lb. hamburger
1/2 lb. ground pork
Garlic and onion powder
1 egg
1 onion, saut ed
1/2 cup rice
1 good size cabbage

Cook the rice according to directions
Mix hamburger, pork, egg and onion well, and then mix in the rice
Put the cabbage in a pot of water, adding water enough to cover it...bring to boil and then cook till you are able to take off the leaves
Using the large outer cabbage leaves, fill each one with 1/3 cup of rice mixture (I usually do about 10-12 of these leaves, and leftovers do freeze well)
Place the filled leaves in a shallow casserole dish, and cover with tomato sauce.
Salt and pepper over the top
Bake at 350 about 1/2 hour, or till you can put your fork through the cabbage

This recipe is from my Mother-in-law, who is Polish, and I've given it in the way she gave it to me. In adding the garlic/onion powders as well as the salt/pepper, you need to use your own judgment. It really is quite good :)

linda.md (06:28:57) : hello can someone help me with making dumplingDawn.NY (04:48:25) : Curry Chicken

1 chicken - cut into serving pieces
olive oil
1/2 onion - chopped
3 cloves garlic - minced
1 carrot - grated
1 coconut
1 mango - peeled, pitted, chopped
juice of 2 limes
1 apple - chopped
2 peaches - chopped
2 tsp curry powder
salt to taste
1 bottle of beer
1-1/2 cups wild rice

Saut chicken in oil and reserve.
Saut onion, carrot, garlic and curry powder. Meanwhile, blend coconut meat and milk, mango and lime juice until smooth. Add beer and bring to boil.

While waiting for liquid to boil, add rice to vegetables and heat. Pour boiling liquid over vegetables and rice, add chicken, chopped fruit and salt. Cover, reduce heat to low and cook until rice is done (about 45-60 minutes.)Dawn.NY (04:44:40) : Swedish Meatballs

1 large egg
1/2 lb ground turkey
1/2 lb. ground beef
1/4 cup condensed tomato soup
1 cup bread crumbs
1/2 tsp salt
1/4 cup butter
1 cup beef bouillon
garlic, 1 clove, minced
sherry

Beat egg slightly and mix thoroughly with the ground turkey, ground beef and tomato soup, bread crumbs, salt and garlic. Shape into little balls the size of a walnut and roll well in flour.

Fry in the butter until brown. Pour in bouillon and Sherry. Cook slowly for about 25 minutes. Serve hot .

Can be frozen and reheated. Makes about 30.

Dawn.NY (04:42:40) : Chicken and Rice Salad

2 cups cooked rice, cooled
2 cups chopped cooked chicken
1 cup frozen petite peas, thawed
1-1/2 cups chopped celery
1/2 cup chopped green pepper
2 tbsp finely chopped onion
3/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
2 tbsp lemon juice
2 tbsp chopped fresh parsley

Combine rice, chicken, peas, celery, green pepper and onion. In separate bowl combine remaining ingredients. Combine dressing with chicken mixture. Chill before serving. Dawn.NY (04:38:33) : Weinerschnitzel (spelling?) Rumpsteak mit Kraueterbutter

Rumpsteak (about 2 1/2 lbs)
1-2 Tbs oil - for browning
1/4 cup butter
1 tsp tarragon
1 tsp parsley
salt
pepper
beef broth (strong homemade is best)
cream (optional)

Cut the rump into four 1/2-inch thick slices and pound with a meat mallet; salt and pepper, and cook in hot oil for about 10 minutes on each side.

Cover the steaks with the beef broth, cover, and cook until desired tenderness. Remove steaks from cooking liquid. Reduce. Stir in a little cream if desired and reduce.

Mix softened butter with the herbs.Dawn.NY (04:31:54) : Crispy Shrimp with Garlic

Note: Leaving the shells on make the insides juicy and tender and the outside crispy.

1 lb raw, medium-sized shrimp
1/4 tsp ginger juice
1 TBS cornstarch
1 TBS dry sherry
3 cups salad oil
1 tsp salt
2 TBS chopped garlic
1/2 TBS chopped dried red pepper
1 TBS minced green onion

Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4" deep. Lift out black vein with tip of knife.

Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature.

Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok.

Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot. Debbie.D.,.AL (02:54:04) : ITALIAN SAUSAGE PIE

1 lb. Italian sausage, cooked and crumbled and drained
6 eggs, beaten
2 10-oz. pkgs. spinach, thawed and drained
1 lb. mozzarella cheese, shredded
2/3 cup ricotta cheese
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp garlic powder

Combine all ingredients except pie shell and mix well. Spoon mixture into pie shell. Bake at 375 degrees for 60-75 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.
1 9" deep-dish pie shellDebbie.D.,.AL (02:47:08) : Disregard the last sentence for the Cheese Onion Pie. I started the directions and "forgot" that I had done so.

Dawn.nys (02:46:32) : Italian Cookies
2 Eggs
2/3 c Sugar
1 Lemon's peel (finely grated)
1 c All-purpose flour; sifted 1/2 c Pine nuts
1/3 c Powdered sugar (or more)

Grease several baking sheets; line with parchment or waxed paper. Put eggs, sugar and lemon peel in a small bowl. Place over a pan of gently simmering water; beat until very thick. Remove from heat. Continue beating until cool and the mixture retains its shape for a few seconds after spoon is drawn through it. Fold in flour. Drop teaspoonfuls of mixture onto prepared baking sheets, spacing well apart; sprinkle with pine nuts. Let stand 15 minutes.

Meanwhile, preheat oven to 350 F
(175 C). Sprinkle powdered sugar evenly over cookies. Bake about 15 minutes or until lightly browned. Let cool on baking sheets a few minutes, then remove to wire racks to cool completely. Store in an airtight container in a cool place for 3 to 4 days. Debbie.D.,.AL (02:45:15) : CHEESE ONION PIE

This recipe is for people who really LOVE onions. We do so it was fine for us.

4 cups thinly sliced onions
1 T. butter
2 cups grated cheese
3 eggs
2/3 cup milk
1 tsp. salt
1/4 tsp. pepper
1 5 oz. pkg. Canadian bacon, chopped
1 9" unbaked pie shell

Saut onions in butter until golden and soft. In a pie shell with high, fluted edges, spread alternate layers of onion, cheese, and Canadian bacon, ending with cheese. Combine eggs, milk, salt,
and pepper and beat lightly. Pour over onions, cheese, and Canadian bacon. Bake at 400 degrees for 30 minutes or until a knife inserted in the center comes out clean.
Makes 6 servings.Dawn.nys (02:42:49) : MEXICALI PASTA SALAD

8 oz tri-color pasta spirals; 6 tomatillos; small
1/2 jalapeno chile;
20 oz pineapple chunks;
1/2 tsp lime peel; grated
1/4 tsp salt
1 tblsp cilantro; fresh, snipped
1 tblsp vegetable oil

3 Cups of uncooked pasta should be used.
Each tomatillo should be cut into 8 wedges. The jalapeno should be seeded and finely chopped. The pineapple chunks should be the ones canned in their own juice.

Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple.

Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours.