Recipe: Off Topic (4)

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10-27-99 Off Topic

KellyWA (07:54:04) :

Crockpot Stuffing
(7 servings)

1/3 c margarine
1 c Chopped onion
1 c Chopped celery
1/2 ts Poultry seasoning
2 tb Chopped parsley
1/2 ts Salt
1/2 ts Sage
1/4 ts Thyme or marjarom
8 oz Canned mushrooms
6 1/2 c Bread cubes, dry
10 1/2 oz Can cream of chicken soup

WITH WATER ADDED TO EQUAL:

2 CUPS:
1 Egg, well beaten

Saute onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup.

Kelly,WA (05:17:06) : Spicy Fish Patties

1 pound skinned haddock, coley or cod
2 potatoes boiled and mashed
4 scallions, finely chopped
4 or 2-inch piece ginger root chopped
4 green chiles finely chopped fresh cilantro and mint leaves, chopped
2 eggs. bread crumbs, vegetable oil
salt and black pepper.

1. Put the fish in a lightly greased steamer and cook for 10 minutes, remove the steamer from the heat and leave the fish on the steaming tray to cool.
2. Flake the fish with a fork and place in a large bowl.
3. Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1 egg; beat the remaining egg in a bowl.
4. Shape the mixture into patties.
5. Dip the patties in egg, then coat in bread crumbs.
6. Heat the oil and fry the patties, until brown.
7. Serve hot with chili sauce or chutney.

Kelly,WA (05:13:42) :Haddock Fish Cakes with Dipping
Sauce (2)

Category: White Fish
Country: Thailand

2 shallots, chopped
2 crushed cloves garlic
2 small red chilies, seeded & chopped
handful coriander leaves, chopped
6 large lime leaves, shredded
1 lb haddock, skinned and chopped
1 tbsp fish sauce
a little flour
groundnut oil for frying

Dipping Sauce...

6 tbsps rice vinegar
4 tbsps sugar
1 tbsp dark soy sauce
2 small red chilies, seeded & chopped
1 tbsp coriander leaves, finely chopped
juice of a lime

1. Put the shallot, garlic, chilies and coriander leaves in a food processor and whizz them to a coarse paste. Add the shredded lime leaves and fish sauce and mix well. Tip into a bowl.

2. Put the fish in the food processor and whizz to a rough paste. Add this to the spice paste and mix together. Shape into eight round patties with the aid of a little flour to stop them sticking to your hands. Set aside for half an hour.

3. To make the dipping sauce heat the vinegar and sugar in a small saucepan until the sugar has dissolved and the mixture is becoming syrupy. Stir in the soy sauce and leave to cool. Add the chilies, coriander leaves and lime juice.

4. heat the oil in a shallow pan. When hot fry the cakes, a few at a time for about 4-5 minutes on each side until golden. Serve hot with the dipping sauce.

Dawn-NY (04:46:38) : HAMBURGER PATTIES (microwaved)

1 lb Lean Hamburger
1 Small Onion, Chopped
1 Slice Bread, Cubed
2 T Catsup
1/2 t Salt
1 1/2 t Prepared Mustard
1 t Worcestershire Sauce
1 t Prepared Horseradish

Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter.
Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty
with additional catsup.

Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes.