Appetizer, Recipes, Seafood
Ingredients1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
Preparation:
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers.
Dinner, Pork, Recipes
Ingredients1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. onion
5-6 lean pork chops
1 can Golden mushroom soup
Salt & pepper to taste
Preparation:
Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.
Any, Beverage, Recipes
Ingredients6-8 washed orange
1 lemon
1 tangarine
Wide mouth gallon jar
2 sticks whole cinnamon
1 tsp. coriander seed
1 qt. 100 proof vodka
Preparation:
Put rind and juice of 6-8 oranges, washed, in gallon jar. Add thin sliced peel of 1 lemon and add extra orange or tangerine peel for flavor if desired. Add 2 sticks of cinnamon, coriander seed and vodka. In a saucepan boil together 2 cups sugar and 2 cups water until syrupy and reduced in half, about 45 minutes. Cool and add to the jar. Screw lid down and put it in a large paper bag to keep out the light. Store in warm place for 5-6 weeks, shaking daily. Sieve through cheese cloth and bottle in jars and let stand for 6 months. Makes 3 pints.
Dinner, Pork, Recipes
Ingredients6 pork chops
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash browns, thawed
1 (4 oz.) c. shredded cheddar cheese
1 (2.8 oz.) can dried French fried onions
Preparation:
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper, and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese, and 1/2 can dried French fried onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Dinner, Pork, Recipes
Ingredients4 pork chops
Sm. onion, chopped
4-5 slices carrots
1/2 c. sliced celery
Few pieces of cut up leek; optional
2 sm. potatoes, cut into cubes
Pkg. frozen peas
Salt and pepper to taste
A little Port or red wine; optional
Preparation:
Pound pork chops slightly with meat mallet. Salt and pepper to taste. Brown in oil. Transfer to casserole dish, add the chopped onion, the sliced carrots, and a little water and cover. Bake at 350 degrees for 10 minutes. Then add the sliced celery and a few pieces of leek. After another 10-15 minutes, add the potatoes and peas. Bake, still covered, 20 minutes longer or until meat and vegetables are tender. If you like, add a little Port or red wine while cooking.
