Suffolk Fish Pie

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Suffolk Fish Pie

Ingredients:
2 lb Cod or haddock fillets
1 pt Milk
Salt and black pepper
3 Hard-boiled eggs, shelled
2 oz Butter i
2 oz Flour
2 tb Chopped parsley
1 ts Chopped capers
1 lb Mashed potatoes

Method:
Set oven to 375/F or Mark 5. Cook the fish in the milk m a saucepan,
seasoning to taste. Reserve the milk and flake the fish. Butter a
deep 2 to 2 1/2 pint pie dish and put the fish into it. Slice the
hard-boiled eggs and lay on top of the fish. Melt the butter and
stir in the flour then add the reserved milk and cook, stirring,
until thickened. Stir in the parsley and capers and season to taste.
Pour this sauce over the fish and ,eggs. Cover with mashed potato,
roughing It up lightly with a fork out With a little butter and cook
for 30 minutes or until the potato is lightiy browned. Serve
vegetable, Wlth a green such as buttered spinach. If desired a Iayer
of sliced tomato can be placed on top of the fish, before the potato
topping is added.

Williamsburg Chicken, as served at London Town Pub

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Williamsburg Chicken, as served at London Town Pub

Ingredients:
1 ea Envelope unflavored gelatin
4 c Chicken, cooked, diced
1 c Canned peas, drained
1 1/2 c Mayonnaise
1/3 c Pecans, chopped
2 ea Eggs, hard cooked, chopped
1 x Green grapes for garnish
2 c Celery, diced
1/2 c Stuffed olives, sliced
2 T Lemon juice
1 x Salt & pepper to taste
1/4 t Leaf thyme
1 1/2 c Chicken broth
1 x Oil

Method:
Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.

Braised Beef And Musrooms

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Braised Beef And Musrooms(English)

Ingredients:
1 lb Chuck steak cut
Into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Method:
Set oven to 350/F or Mark 4. Using a flameproof casserole
dish, melt 1 oz. of the butter and brown the meat on all sides.
Remove from the dish and set aside. Peel the onions melt the
remaining butter in the casserole and cook the onions for a few
minutes. Stir in the flour, blend in the stock and continue stirring
until boiling. Return the steak to the pan and add the port wine,
herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
the casserole and cook in the oven for l 1/2 hours or until the meat
is tender. Slice the mushrooms and add to the casserole; cover again
and cook for a further 1/2 hour. Serves 4.

PIRI PIRI SAUCE

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PORTUGAL: PIRI-PIRI SAUCE

Ingredients:
1 1/4 c Olive oil
8 Chilli peppers with
Tops removed
1 Bay leaf
1 Small piece lemon rind

Ingredients:
Pour the oil into a small, screw-top jar and add the
chilli peppers, bay leaf and lemon rind. Screw on the
top and shake. Leave to stand in a warm place for at
least 24 hours before use. It will keep at room
temperature indefinitely.

Ready made piri-piri can be bought by the portuguese,
who use it a good deal as a spicy condiment on pasta,
fish or meat and also to flavour stews.

Mustard Sauce

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French Mustard Sauce

Ingredient:
2 tablespoons dry mustard
1 teaspoon flour
1 cup light cream
1 egg yolk
1 teaspoon sugar
1/2 cup vinegar heated
salt to taste

Method:
Blend the dry mustard, flour and 1/4 cup of the cream. Put the
remaining 3/4 cup cream in a heavy-bottomed pan. Heat, then stir in
the mustard mixture. Beat the egg yolk in a small bowl. Beating 2
tablespoons of the hot mustard mixture, then stir the yolk sauce
mixture into the saucepan. Add the sugar and cook stirring constantly
until thickened. Stir in the heated vinegar and salt.

Tomato Sauce

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Italian Tomato Sauce

Ingredients:
5 Pounds of Fresh, Ripe Tomatoes
1/2 Cup Olive Oil
1 Cup Chopped Onion
1 1/2 Teaspoon Salt
Fresh Ground Pepper
4-5 Tablespoons Fresh, Chopped Basil

Method:
Blanch the tomatoes a few at a time for 10 seconds to loosen their skins. Peel, core and halve the tomatoes. Gently squeeze each half over the sink to remove the seeds. Chop the pulp. Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Cook 15 minutes stirring frequently until the mixture thickens. Serve over pasta of choice.

Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.

Moussaka (Eggplant & Meat with Custard)

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Traditional Greek Moussaka (Eggplant & Meat with Custard)

Ingredients:
4 Eggplants, large
1 Salt
1 Flour for coating
1/2 c Oil, vegetable
MEAT SAUCE
2 tb Butter
1 Onion, finely chopped
1 1/2 lb Beef, ground chuck
1/2 lb Pork, lean ground
1 tb Salt
1/2 ts Pepper
1/4 ts Nutmeg
2 tb Parsley, chopped
3 tb Tomato sauce
1 c Wine, dry red
1/2 c Water, boiling
2 Eggs
1 c Cheese, grated *
2 Toast, dry slices, grated
CREAM SAUCE
1/4 c Butter
2 tb Flour
1/4 c Milk, cold
2 3/4 c Milk, warm
1 c Cream, half and half
3 Eggs, whole
3 Eggs, yolks only
1 ts Salt
1/2 ts Nutmeg, grated
1/3 c Cheese, grated *
TOPPING
1/3 c Cheese, grated *

Method:
* Cheese, Kefalotyri cheese is prefered, but if it is unavailable,
Parmesan or Romano may be substituted.

Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily,
let sit for 30 minutes. Pour cold water over eggplant and let sit
for 10 minutes more. Squeeze the water out and blot dry with paper
towels. The natural bitterness will be gone. Coat the pieces with
flour. Heat the begetable oil in a skillet and fry eggplant until
golden brown. Drain on paper towels.

Saute the onion in butter, add the ground meat, and brown well. Add
salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water.
Cover and cook until the sauce thickens. Beat the eggs and add. Add
cheese and half the grated toast and mix well.

Grease a 12x10x3-inch baking pan. Spread remaining half of toast
crumbs over bottom. Arrange half the eggplant over crumbs. Cover
with meat sauce, then sprinkle 2 Tb of cheese from topping over it.
Cover this with the remaining eggplant.

To make the cream sauce, melt butter in a saucepan. Make a paste of
the flour and cold milk and add the flour paste, warm milk and cream
to the pan. Blend until smooth and simmer about 15 minutes. Remove
from flame and add beaten eggs while stirring the sauce vigorously.
Stir in the salt, nutmeg, and 1/3 cup cheese. Pour over the eggplant
dish. Sprinkle top with remaining chese. Bake at 375 degrees for 45
minutes. Let the dish stand for 20 minutes before serving.

OMELETA ME LAHANIKA KE FETA

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OMELETA ME LAHANIKA KE FETA (Greek Omelette)

Ingredient:
1/2 c Cooked peas, fresh/canned
1/2 c Diced carrots, cooked
5 tb Butter
5 ea Eggs
Salt & pepper to taste
3 tb Milk or water
1/2 c Feta cheese, crumbled


Method:
If you are using canned peas and carrots, drain
them and rinse with fresh water. Put 2 tbs. of the
butter in a pan, add the vegs.; saute for 2 or 3 min.
Add salt & pepper. Put the remaining butter into
another frying pan, and heat. Beat the eggs with the
milk (or water); pour into the pan and let cook. As
soon as the omelet is set, top with the vegs. and
cheese. Fold in half, and serve immediately.

SPAGHETTI ALLA CIOCIARA

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SPAGHETTI ALLA CIOCIARA


Ingredients:
1/2 c Olive oil
3/4 c Drained canned plum tomatoes
- Italian-style
2 Red or green bell peppers
- washed, seeded, and cut
- into 2-by-1/4-in strips
1/4 lb Black olives, pitted
-(oil-cured or Gaeta)
Salt
Freshly ground black pepper
1 lb Imported Italian spaghetti
2 tb Grated pecorino romano


Method:
HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes,
peppers, olives, 1/2 teaspoon salt and several
grindings of pepper; mix well. Cover and cook over
medium heat 10 minutes, stirring occasionally. Off
heat, set sauce aside until pasta is ready. Bring 4
quarts water to a boil with 1 tablespoon salt. Add
spaghetti and cook until slightly less than al dente.
Return sauce to a simmer. Drain pasta and add it to
sauce. Toss over medium heat 30 seconds, then add
cheese and toss once more. Serve at once.

SPAGHETTI WITH SUPERB MEAT SAUCE

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SPAGHETTI WITH SUPERB MEAT SAUCE

Ingredients:
3 lb Beef Roast
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3 ts Salt
1/2 ts Parsley, Finely Chopped
1/4 c Flour
1/2 ts Rosemary Leaves, Crushed
1/4 c Olive Oil
2 c Hot Water
1/8 ts Nutmeg, Fresh Ground
4 Garlic, Squashed
24 oz Tomato Paste
1 Onion, Finely Chopped
1 qt Water
2 Bay Leaves
1 c Red Wine, Dry
1 ts Celery Salt
1/2 c Ripe Olives, Sliced
1 ts Black Pepper
1/2 c Stuffed Olives, Sliced
2 ts Sugar
8 oz Canned Mushrooms
1/2 ts Red Pepper, Crushed
4 lb Spaghetti
1 tb Season-All
Parmesan Cheese, Grated
1/4 ts MSG


Directions:
Long, slow simmering of meat and herbs produces the
base for this incomparable sauce. Season roast with
salt; dredge with flour. In Dutch oven brown slowly on
all sides in hot olive oil. Add hot water, cover and
cook slowly 3 hours or until meat almost falls apart.
Tear into small pieces with fork. Add remaining
ingredients except spaghetti and cheese. Cover tightly
and simmer 2 hours longer, stirring occasionally.
Remove cover and continue cooking until sauce thickens
to desired consistency. Cook spaghetti following
directions on package, allowing 1 pound for four
servings. Ladle sauce over spaghetti. Top with cheese.
Makes about 3-1/2 quarts sauce, enough for 4 pounds
spaghetti. NOTE: Since you may not need such a large
quantity of spaghetti, freeze extra sauce in
half-pint, pint or quart freezer jars and use as
needed. I prefer to use rump roast, but chuck or round
is acceptable.

SUMMER ITALIAN STUFFED CHICKEN

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SUMMER ITALIAN STUFFED CHICKEN

Yield: 4 Servings

Ingredients:
4.00 Broiler-fryer chicken breast
-halves,boned,skinned
0.50 c Plus 1/3 cup bottled
-oil-vinegar dressing
1.00 sm Head radicchio,torn into
-bite-size pieces
1.00 sm Bunch watercress,cut into
-bite-size pieces
0.25 c Fresh basil
2.00 Plum tomatoes,thinly sliced
1.00 tb Water
1.00 Egg
0.67 c Seasoned Italian bread
-crumbs
0.50 c Parmesan cheese
4.00 tb Olive oil
Tomato rosettes

On hard surface, with meat mallet or similar flattening utensil,
pound
chicken to 1/4" thickness; place in large baking pan. Add 1/2 cup
oil-vinegar dressing and turn to coat. Cover and refrigerate In
medium
bowl, place radicchio and watercress; add remaining 1/3 cup
oil-vinegar dressing and toss to mix. Arrange mixture on platter;
refrigerate. Remove chicken from oil-vinegar dressing; drain. Cut
each chicken breast in half, crosswise. Place an even portion of
basil and tomatoes on each of four pieces of chicken; top each piece
of chicken with remaining half of breast and with textured side of
meat mallet, pound edges together to seal. In shallow dish, beat
water and egg. On wax pepper, mix bread crumbs and Parmesan cheese.
Dip chicken, one piece at a time, in egg mixture then in bread crumb
mixture. In large frying pan, place oil and heat over medium-high
temperature. Add chicken and cook about 10 minutes or until chicken
is brown and fork can be inserted with ease. Arrange chicken on top
of radicchio mixture. Garnish with tomato rosettes.

SWEET AND SOUR PEPPERS WITH ALMONDS

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SWEET AND SOUR PEPPERS WITH ALMONDS (MANDORLATA DI PEPERONI)

Yield: 8 servings

Ingredients:
1/3 c Dark raisins (2 oz.)
3 md Red bell peppers
(about 1-1/4 lbs.),
Quartered and deribbed
2 md Green bell peppers
(about 3/4 lb.),
Quartered and deribbed
3 tb Extra-virgin olive oil
1/3 c Slivered almonds
(1-1/2 oz.)
2 tb Sugar
3 tb Red wine vinegar
1 1/2 ts Salt

Method:
1. In a small bowl, soak the raisins in warm water for 20 minutes; drain
and set aside. 2. If you want to peel the peppers, cut the quartered
peppers in half lengthwise and flatten slightly. Peel the pieces with a
swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
large saucepan, heat the oil over moderate heat. Add the almonds and cook,
stirring occasionally, for 2 minutes. Add the raisins and cook for 1
minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
for 20 minutes. Uncover and continue to cook until the peppers are very
tender and sligh