* Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for

* Fillets may be fresh or frozen. They can include cod, turbot, or haddock. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer ge

Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms cook 5 minutes. Stir in soup, simmer uncovered 10 minutes. Stir in sour cream, heat through. Garnish with parsley. Serve on noodles or rice.   b

Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for

Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut well washed pieces of mutton into bite sized pieces. Place in water (1 1/2 liters) with salt and bring to a boil. Add the the celeriac and carrots, finely cut onion, and then put in cubed potato.

Chop the chiles (use the seeds as well), onions and garlic. Boil the lentils with salt, coriander, cumin, chiles, onion and garlic in two cups of water. When cooked, drain completely. Add the tofu and grind finely. Add the remaining ingredients, mix and knead well. Form 12 p

Sift whole wheat flour with salt. Rub in 2 tbsp ghee or oil. Add mashed peas. Mix thoroughly. Add pepper, coriander or mint with lime juice. Knead well. Divide into 8 equal portions. Shape them into round balls. Roll each ball on a floured board into a circle. 5" (12 cm

Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped

Place the dried fruits in a food processor or blender; chop fine. Add 1/2 cup of the wine. Mix again at low speed. Add the remaining ingredients and mix at low speed until nearly smooth. Makes 8 servings. Origin: Journal American, March 24, 1993 Shared by: Sharon Steven

~Jewish, Africa, Morocco 1 lb Hazelnuts, shelled 1/2 lb Almonds, shelled 1/2 lb Pitted dates 1/2 lb White raisins 1. In a processor, coarsely grind the nuts together. Add the dates and raisins. Continue to grind everything together until you reach a consiste

~Jewish, Uzbek 1 c Walnuts 1 c Raisins 1 lg Apple, peeled and cored 1/2 c Red Passover wine Grind everything together to mix thoroughly but leaving some texture. Do not grind too smoothly. Every Jewish community has its own version of Haroseth, that br

Combine the flour, salt, egg, milk, and clarified butter and knead into a firm noodle dough. Let rest for one hour. On a floured pastry board, roll out to the thickness of the back of a knife. With a knife or pastry wheel, cut into rectangles and deep fry until golden brown. br

Make a marinade by combining the wine, vinegar, onion, salt, pepper, cloves, juniper berries & bay leaves. Joint the meat by cutting off the back legs & cutting the saddle into two. the meat in the marinade & refrigerate for 24 hours. Remove the meat, dry it

Combine all ingredients in a blender or food processor. Process until coarsely pureed. Store in an air tight container until needed. Nava Atlas, "Vegetarian Celebrations"     strongServings: 2/strong  

* cut into 6 equal portions (see cooking basics)&20; ======================================================= ============== ===&20; Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and b

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. S

In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of water. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for 10 minutes. Drain, reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same br

THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak in a large bowl of cold water. Next day, drain the beans, put them into a large pot and cover with 4 cups water. Add 1/2 teaspoon salt, bring to the boil and simmer, covered for 1 to 1 1/2 hours, until the

Combine all ingredients in a large glass bowl. Marinate at room temperature for at least 20 minutes. Ladle over spaghetti and serve hot or at room temperature. The editors wrote: "One of the greatest trends in summer cooking is no cook pasta sauce. This version had

Start with a large pan, and dry roast the ingredients separately over low to medium heat, roasting the mustard seds last. In a few minutes, the mustard seeds will start to pop (keep the lid on the pan or the mustard seeds will fly out). Then stir in the coriander and cumin;

To make batter, put the eggs, milk, oil, and salt in a blender container. Blend well. Add the flour and blend until just combined, scraping down the sides once. Brush and 8 inch frying pan with melted butter. Pour in 2 to 3 Tbsp. of batter, tilting the pan so the batter flow

Cut each egg roll wrapper 4 pieces. Fill dutch oven or large pot about 1/2 full of water, bring to boil. Drop in egg roll wrappers 2 at a time, cook 15 20 sec till look like cooked noodles. Use slot spoon and remove 1 at a time. Drain on paper towels in single layer. If sti

COMBINE ALL INGREDIENTS AND MICROWAVE FOR 1 MINUTE 15 SECOND ON HIGH, COOL. REFRIGERATE OVER NIGHT. BRING TO ROOM TEMPURATURE BEFORE SERVING.     strongServings: 1/strong  

In a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive oil and saute the eel pieces until well browned on all sides. Remove from the pan and add another tablespoon oil if necessary. Add the onions and fry gently until translucent. Pound the sun dried

Combine all ingredients in a bowl and mix well. Makes one cup.     strongServings: 1/strong  

A small amount of cornmeal gives this focaccia a flat bread a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens

In large bowl, combine croutons, corn nuts, cereal and bagel chips. In small bowl, combine margarine, basil and onion powder; pour evenly over crouton mix. Sprinkle with parmesan cheese; toss gently. Store in tightly covered container.     stron

Stir the first five ingredients together to dissolve the yeast, sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800 s.* Orginated: Joan Tucker, Victoria B.C. Source: The Times Colonist Newspaper Feb 9/94 From the collection of K. Deck

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