In large bowl, toss apples with 3 tablespoons flour and melted butter; arrange in pastry shell. Top with mincemeat. In medium bowl, combine remaining 1/2 c flour, sugar and cinnamon; cut in cold butter until crumbly. Add nuts; sprinkle over mincement. Bake in lower half of 4

Grease 12 muffin cups or line with paper. For topping, combine all ingredients and rub together with fingertips until completely blended. Set aside. For muffin mix, combine dry ingredients in a bowl or on wax paper and stir to combine. Beat eggs in a medium bowl. B

Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour

Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melte

"That s the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5 6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I

Serves: 6 8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12 24 hours, stirring meat occasionally. Lift lamb

Cut lamb into 1 1/2 inch cubes and place in a non reactive (glass or earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12 24 hours,

Cut the lamb into 1 1/2 inch cubes or 1/2 inch strips ~ whichever you prefer. Combine equal parts salt, pepper, and oregano. Place lamb in marinating container. Drizzle liberally with lemon juice. Sprinkle liberally with spice mixture. Let marinate in refridgerator for 3 8

Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick. In a separate bowl, whisk together the olive oil, thyme, orange peel, and pepper. Pour the dresing over the roll ups and let marinate 1 to 2 hours or as much as overnight. Serve at

Juice the lemons. Combine all ingredients but the oil in the bowl of a food processor, turn on, and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency. Recipe By : Lou Jane Temple, Death by Rhubarb Categories : Appetizers Recipes

Carciofo All Guidia To quote the author, "This is the most famous of all Italian Jewish foods. It originated with the Roman Jews, and owes its fame to having been served at a restaurant in the Roman ghetto where it was discovered and quickly adopted by connoisseurs of e

in a small mixing bowl, whisk the olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the platter. Mound the greens in the center of the proscuitto. SHave the Parmigiano Reggiano cheese over the greens. Garnis

Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste.

COOK ASPARAGUS IN BOILING salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for b

Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and brin

((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho grilled steaks. The dish was then further refined by Scharfenberg s mentor Au

Collected from posts. Special thanks to ANNE MACLELLAN for actually comparing her set of Australian measures.     strongServings: 60/strong  

This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with br

For baba: Beat butter at high speed of an electric mixer. Gradually add sugar, creaming until fluffy. Beat in whole eggs and 2 egg whites. Stir in flour, and mix well. For custard: Combine all ingredients in the top of a double boiler or a heavy saucepan (you can also cook t

Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Se

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but not all of the salt. Do not break up fish. Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first. Bring the water to a boil and simmer until the p

Fry bacon in skillet until crisp. Drain on paper towels. Crumble and arrange on focaccia. Sprinkle with onion, walnuts and feta cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and ingredients are hot, 6 to 10 minutes. Serve hot.    

The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots

Recipe by: "Aine.McManus" <[email protected]>, Gaelic List Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn t rise much, but the texture is great.    

*Semi sweet. Beat egg yolks until lemon colored. Add salt and Bailey s. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey s mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup

Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time.     strongServings: 1/strong  

Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. More Top Secret Reci

Cream margarine, sugar and mix well. Add egg and mix. Combine dry ingredients; add alternately with milk. Fill greased muffin tins half full and bake 20 to 25 minutes at 350 degrees. TOPPING: 6 tbsp. margarine, melted Cinnamon sugar mixture Remove doughnuts from pan imm

In a 5 quart cast iron Dutch oven, mix rice and melted margarine together thorougly, making sure all rice is coated. In a 12 inch heavy aluminum skillet, heat the cooking oil over high heat and Saute the onions, bell pepper and garlic until they start to brown. Drop in meats

Preheat oven to 350~F. degrees. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and hal

Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup water. Dot with butter. Salt and pepper to taste. Bake in 350 F oven 1 hour. Fifteen minutes before chicken is done, bring 2 quarts of water to boil, stir in orzo, 1/2 teaspoon salt and oil. Parboil 5 min

: skinless 4 TB butter 2 c fresh breadcrumbs 1/4 c finely chopped fresh mixed : herbs, 3 TB grated or finely chopped : parmesan 4 TB melted butter : Salt and pepper Preheat oven to 425 degrees. Remove any bones from fillets with needle nose

Melt butter with oil in large soup pot add sliced onions and stir to coat cover pot and cook over moderately low heat for 15 20 minutes stirring occasionally until onions are tender and translucent. Uncover pot and raise heat to moderately high stir in salt and sug

Lightly coat 9 by 13 by 2 inch pan with a non stick vegetable spray. Arrange bread slices in the bottom of the pan. Combine all remaining ingredients and mix well using a whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or o

Scald milk. Mix together meal and molasses and stir into hot milk. Cook until it thickens stir constantly. Remove from heat, add sugar, egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into buttered baking dish and bake 1/2 hour at 300 degrees. Pour over it one

* USE 1/2 CUP BREAD CRUMBS INSTEAD OF CUBED BREAD *     strongServings: 4/strong  

1) Combine the meat, bulgar, onion, water, parsley, mint, allspice, pepper , and cinnamon in a food processor. Process until doughy. 2) Preheat oven to 350F (175C). 3) Lightly oil an 8 inch square baking dish or a 9 inch round baking dish. Pat half of the meat mi

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same ov

Mix bread crumbs, grated cheese and 3 finely chopped mint leaves (optional); stuff fish, close and fasten with toothpick(s). Grease baking pan with tablespoon of oil and place fish it it, slit fish on upturned side and in each slit, place 1 small pc. cheese, 1 small slice o

Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in t