Tea
Scones
1 Tbsp. softened butter
2 1/2 cups self rising flower
1 Tbsp. sugar
1/2 tsp. salt
3 Tbsp. lard, cut into 1/4 inch bits and thoroughly chilled
1 egg
1/2 cup milk
1/4 cup dried currants (optional)
Grease a large baking sheet with the butter and set aside. In a large chilled mixing bowl
combine the flour, sugar, salt and lard. Rub the flower and lard together with your
fingertips until the mixture looks like flakes of coarse meal. Beat the eggs until it
froths and set 1 Tbsp. of it aside in a small dish. Beat the milk into the remaining egg
and add to the flour mixture (along with the currants, if used). Mix gently until the
dough can be made into a ball. On a lightly flowered surface roll the dough, handling it
as little as possible, to 1/4 inch (1/2 cm) thickness. Using a cookie cutter or rim of a
glass, cut into 2 inch (5 cm) rounds. Re roll and do the same with the scraps. Place
rounds about 1 inch (2 cm) apart on the baking sheet and brush lightly with the reserved
beaten egg. Bake in the middle of a 400F (200C) oven for about 15 minutes, or until light
golden brown. Best served immediately. Serve with mock Devonshire cream*, strawberry
preserves, or the jam or jelly of your choice. Makes approximately 12. *Recipe available in the Pantry |
"Dutch Baby" Pancake
1/3 cup butter
4 eggs
1 cup milk
1 cup flour
Fresh whole nutmeg
Powdered sugar for dusting
1 lemon
Put the butter in a heavy iron skillet (a wok works great, too) in a preheated 450F (230C)
oven. Mix the batter quickly while the butter melts. Put the eggs in a blender and mix at
high speed for 1 minute. With motor running gradually pour in the milk, then the flour.
Mix for 30 seconds. Pour the batter into the hot pan (make sure the pan is hot) and bake
20 to 25 minutes. Dust with powdered sugar and a grating of fresh nutmeg. Serve with lemon
wedges. Serves 4. |
Bananas with Prosciutto and Cheese Sauce
8 ripe bananas, peeled
8 slices Prosciutto (or other ham, sliced paper thin)
2 cups cheese sauce*
Wrap bananas in ham slices, and place in single layer in a shallow baking dish. Cover with
cheese sauce and bake in 325F (160C) oven 15 to 20 minutes, or until heated through. Serve
with toast points. Serves 4.
*Use your favorite cheese sauce, or our recipe from the Pantry. |
Sausage and Cheese Casserole
2 lbs. (900 g) small link breakfast sausages
8 slices fresh bread
3/4 lb. (340 g) medium sharp cheddar cheese, shredded
4 eggs
2-1/2 cups milk
1 can mushroom soup
1/4 lb. (110 g) fresh mushrooms, sliced
Cook and drain the sausage links. Trim and discard the crust from the bread, and cut into
cubes. Butter a 9 x 13 in. (22 x 32 cm) baking dish and place the bread cubes on the
bottom, followed by the sausage links. Top with the grated cheese. Beat the eggs and milk
and pour over all. Add the sliced mushrooms, followed by the undiluted mushroom soup.
Refrigerate overnight. Bake in 350F (180C) oven for 1 hour to 1 hour 15 minutes. Serves 6
to 8. |
Bon Bon Chicken
(Cold Chicken, Cucumber, and Cellophane Noodles in Sesame Sauce)
For the chicken:
4 boneless, skinless chicken breast halves
1 in. (2.5 cm) piece fresh ginger
3 scallions
1 tsp salt
1 Tbs Chinese rice wine* or sherry
1 Tbs Szechwan peppercorns*
Peel ginger and cut into "coins" 1/8 in. (3 mm) wide. Clean scallions and
flatten them with the side of a heavy knife blade or cleaver. Cut these into 2 in. (5 cm)
lengths, using both the green and white parts. Combine the ginger, scallions, salt, wine
and Szechwan peppercorns and rub all over chicken breasts and place all in a heat proof
bowl. Set this mixture aside to marinate at room temperature for at least 1 hour, turning
the breasts several times.
After at least 1 hour place bowl of chicken with marinade in a steamer and steam for 30
minutes, checking occasionally to make sure the steamer doesn't run out of water. Remove
from steamer and let cool. Remove and discard any pieces of scallion, ginger, or
peppercorn clinging to the chicken and cut into match stick sized pieces. Refrigerate
until ready to assemble dish.
For the cucumbers:
2 cucumbers
1/2 tsp salt
Peel the cucumbers and cut in half lengthwise. Scoop out and discard seeds. Cut each half
into 2 in. (5 cm) sections, and slice each of these sections lengthwise as thin as you
can. Place cucumber slices in a bowl and mix well with the salt. Refrigerate for at least
1 hour. Just prior to serving squeeze out as much liquid as you can, using your hands, and
pat dry between paper towels.
For the noodles:
2 oz (60 g) Chinese cellophane noodles*
Approx. 8 cups boiling water
Put the noodles in a bowl and cover with 4 cups boiling water. Let soak for 20 minutes.
Drain. Boil additional 4 cups water and add softened cellophane noodles. Cook noodles for
2 to 3 minutes after water returns to boil. Drain noodles and rinse under cold water.
Drain thoroughly and set aside.
For the sesame sauce:
8 cloves garlic
1 in. (2.5 cm) fresh ginger
1/2 tsp salt
2 tsp granulated sugar
2 tsp Szechwan peppercorns*, ground or chopped very fine
1 Tbs hot pepper flakes (optional) or to taste
3-1/2 tsp rice wine vinegar*
3 Tbs sesame paste**
1 Tbs sesame oil*
5 Tbs soy sauce
1-1/2 Tbs water
3 scallions, green and white parts, sliced as thin as possible
Peel garlic cloves and place in small bowl or mortar. Peel ginger and chop fine. Add the
ginger and the salt to the garlic and, using the wooden handle of your cleaver, a wooden
spoon, or pestle, mash them together until they turn into a coarse paste. Add the
remaining ingredients and stir until thoroughly combined.
For the presentation:
Arrange the drained cucumber slices on a large, flat serving platter. Place the noodles on
a cutting board and cut across them several times to make them a more manageable length.
Arrange on top of cucumbers. Arrange the sliced chicken on top of the noodles. Spoon the
sauce over the chicken immediately prior to serving. Note: this dish may be served cold or
at room temperature. You may make it in advance and keep it refrigerated. Do not add the
sauce until just before you serve it. Serves 8 to 10.
* Available in finer supermarkets and Asian specialty shops.
** Also available in Asian specialty shops. Middle Eastern sesame paste, tahini, may be
substituted. |
Egg
Stuffed Tomatoes
2 ripe medium sized tomatoes
1 Tbs minced shallots or scallions
3 eggs
1 Tbs butter
Salt and pepper to taste
Watercress or lettuce for garnish
Chopped fresh chives or parsley, or herb of your choice
Cut tomatoes in half, squeezing out the juice and seeds, and scooping out the central pulp
with a tea spoon. Beat the eggs in a bowl with a pinch of salt and pepper. Heat the butter
in a heavy skillet and add the scallions or shallots. Cook slowly for 2 to 3 minutes. Add
the eggs and scramble over low heat until they form soft curds, or to the degree of
doneness you prefer. Fill the tomato halves with the scrambled eggs and place on a bed of
watercress or lettuce. Garnish the top of the eggs with the chopped herb. Serve with hot
toast. Serves 2. |
Peanut Butter French Toast with Hot Grape
Jelly
Bread (2 slices per person)
Peanut Butter
Optional: powdered cinnamon, nutmeg, or vanilla extract (to taste)
Eggs (beaten with a little milk)
Butter or oil for frying
Grape jelly
Proportions are not important to this recipe. Make peanut butter sandwiches and dip in egg
and milk mixture which has been seasoned with one or more of the optional ingredients. Fry
in a little butter or oil over medium heat until golden brown on both sides. Heat grape
jelly in a small sauce pan until liquefied and syrup-like. Serve over fried sandwiches. |
No-fat
Banana Bread
6 ripe bananas (the riper the better)
1 cup sugar
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 cup raisins (optional)
Mash the bananas and sugar together. In a separate bowl mix the flour, baking powder and
baking soda. Add the banana mixture, the optional raisins, and vanilla, stirring until
thoroughly blended. Pour into non-stick loaf pan and bake at 350F (180C) for 1 hour.
Remove from pan while still warm, and allow to cool before slicing. Makes approximately 8
servings. |
Empanadas (Argentine meat-filled turnovers)
For the filling:
1/2 cup finely chopped onions
1 Tbs olive oil
1/2 cup beef broth or water
1/2 lb (250 g) lean ground beef
1/4 cup seedless raisins, soaked in boiling water for 10 minutes and drained thoroughly
1 tsp dried hot pepper flakes
1/2 tsp paprika
1/4 tsp ground cumin seed
1/2 tsp salt
Freshly ground black pepper to taste
2 hard cooked eggs, each cut lengthwise into 8 wedges
6 pitted green olives, quartered
For the dough:
2 cups all-purpose flour
1 tsp salt
10 Tbs butter cut into 1/4 in. (5 mm) cubes
1/3 cup cold water
Begin with the filling. Combine the onions, olive oil, and beef broth or water in a
skillet and boil over high heat until the liquid is evaporated. Add the meat and cook,
stirring constantly, until brown. Stir in the raisins, hot pepper flakes, paprika, cumin,
and salt and pepper. Set the filling aside.
To make the dough, combine the flour, butter and salt in a large bowl. Using your fingers,
rub the flour and butter together until they are blended and look like coarse meal. Add
the water and mix until the dough can be formed into a compact ball. Roll the dough out
onto a lightly floured surface, making a rough circle about 1/8 in. (3 mm) thick. As you
roll the dough lift it up occasionally and dust underneath with flour to prevent sticking
to the work surface. Cut into rounds about 5 in. (13 cm) in diameter with a cookie cutter
or empty tin can of the right size, or using a plate or saucer of the right size as a
guide, cut the circles with a knife. Gather the resulting scraps of dough, roll and repeat
until you have 12 to 14 circles.
Place about 1+1/2 Tbs of the filling in the center of each circle, leaving the edges of
the dough exposed around it. Top the filling with a piece of egg and 2 pieces of olive,
and moisten the exposed dough with a finger dipped in water. Fold the empanada in half to
form a crescent and press the edges firmly together. Decorate the edges of the empanadas
by pressing the dough with the tines of a fork, or by pinching with the fingers. Arrange
the empanadas on an un greased baking sheet and bake them in the middle of a pre-heated
400F (200C) oven for about 5 minutes, or until they are lightly browned. With a spatula
transfer to a heated platter and serve immediately.
NOTE: These may be made in a smaller size suitable for hors d'oeuvre. Cut into 3 in. (8
cm) rounds, and use about 1 tsp of filling per empanada. |
Prune
and Nut Loaf
2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1 Tbs plus 1 tsp baking powder
1+1/2 cups skim milk
1 egg
3 Tbs margarine, melted
1 tsp vanilla extract
36 pitted prunes, chopped (approx. 3 cups)
30 whole shelled almonds, chopped
Combine all-purpose flour, whole wheat flour, sugar and baking powder in a large bowl. In
a separate bowl combine the milk, egg, margarine and vanilla and beat slightly with a
fork. Stir into the flour mixture until combined - do not over-mix. Fold in prunes and
almonds. Spoon into a 9 in. x 5 in. loaf pan that has been sprayed with a non-stick
cooking spray. Bake at 325F (160C) for 45 to 60 minutes, until a toothpick inserted in
center comes out clean. Cool for 10 minutes before removing from pan. Makes 12 to 18
servings. |
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