Ethnic
Haluski (Polish fried noodles and cabbage)
3 TBS of unsalted butter

1 medium sweet yellow onion, sliced thin

1 small head of cabbage sliced

3 cups of egg noodles or dumplings

salt, pepper, garlic powder to taste


In a large deep skillet, melt the butter then add the onions and cabbage. Sautee on medium heat until very soft and tender. While the onions and cabbage are cooking, cook the noodles according to package directions. Cook them slightly under done. I like to cook my noodles in some chicken broth for added flavor. When the noodles are done and the cabbage mixture is soft, add the noodles to the cabbage. Season to taste and cook together for a few more minutes. Serve with some crusty rolls and eat as a main dish or side. Leftovers are great as well.
Posted by Donna on Monday, January 17, 2005 at 02:31 PM
Filed in: Ethnic • ◊ Permalink


Sicilian Green Salad
Italian Name: Insalata Verde Alla Siciliana

1 head romaine, washed, drained, and chilled
1 can (2 1/4 oz) sliced ripe olives, well drained
2 oranges, peeled, white membranes removed, and thinly sliced crosswise
1/4 cup orange juice
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp paprika
1/4 cup olive oil or salad oil

Break lettuce into bite-size pieces (you should have 7 to 8 cups) and place in a large salad bowl. Top with olives and orange slices.

In a small bowl, mix orange juice, vinegar, salt, paprika, and oil. Pour over salad and mix lightly to serve.

Makes 4 to 6 servings.
Posted by Donna on Monday, November 08, 2004 at 11:25 AM
Filed in: Ethnic • ◊ Permalink


Mozzarella, Tomato, & Basil Salad
Italian Name: Insalata Caprese

2 large tomatoes, peeled
2 slices, each 1/4-inch-thick (about 4 oz. total) mozzarella di bufalo, mozzarella, smoked mozzarella, teleme, or provalone cheese
8 fresh basil leaves
olive oil
red wine vinegar
salt
freshly ground black pepper

Cut each tomato crosswise, making 4 pretty slices; discard stem and bottom ends. Place 2 tomato slices side by side on each of 4 individual salad plates.

Cut each cheese slice into quarters that are more or less triangular. Put a triangle of cheese on each tomato slice. Top with basil leaves. Drizzle with olive oil and sprinkle lightly with vinegar.

Serve with salt and pepper.

Makes 4 servings.
Posted by Donna on Monday, November 08, 2004 at 11:11 AM
Filed in: Ethnic • ◊ Permalink


Irish Apple Cake
1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
3 eggs
2 tbsps.milk
2-3 apples

Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.

Add the cinnamon and baking powder to the flour and sift into a bowl.

Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.

Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.

Quarter peel and core the apples slice them very thinly.

Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.

Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.

Serve warm with whipped cream or ice cream.
Posted by Donna on Sunday, March 07, 2004 at 03:08 PM
Filed in: Ethnic • ◊ Permalink


Irish Strawberry Scones
1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk

Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.

In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.

Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.

On floured board with floured rolling pin, roll out dough 1/2/ inch thick.

Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.

Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones.
Posted by Donna on Sunday, March 07, 2004 at 02:57 PM
Filed in: Ethnic • ◊ Permalink


Colcannon
This dish isn't exactly a recipe. It's an old Irish favourite and it gets it's name from The Lake Colcannon in Ireland. We'll see how that fits in at the end.

Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.

The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.

In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.

In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.

Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!

Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.

Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.

To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*

When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.

NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes.
Posted by Donna on Sunday, March 07, 2004 at 02:29 PM
Filed in: Ethnic • ◊ Permalink


Spinach Salad With Pine Nut Dressing
Italian Name: Insalata Di Spinaci

6-8 cups spinach leaves
1/4 cup toasted pine nuts (pignoli)
2 tbsp tarragon wine vinegar
1/4 tsp grated lemon peel
1/4 tsp salt
1/3 cup olive oil
ground nutmeg

Wash greens well; drain and chill.

In a small frying pan over medium heat, stir nuts until lightly browned (6-8 minutes); set aside. Place spinach in a salad bowl.

In a small bowl mix vinegar, lemon peel, salt, dash of nutmeg, and oil. Mix in pine nuts. Pour dressing over spinach and mix lightly. Sprinkle lightly with additional nutmeg.

Makes 6 servings.
Posted by Donna on Thursday, March 04, 2004 at 01:51 PM
Filed in: Ethnic • ◊ Permalink


Spaghettini With Anchovy Sauce
Italian Name: Spaghettini Alla Puttanesca
Also known as "harlot's spaghetti"

1/4 cup olive oil
1 medium-size onion, finely chopped
1/2 small dried hot red chile, crushed
1 garlic clove, minced or pressed
1 can (14 1/2 oz) italian-style tomatoes
1 can (8 oz) tomato sauce
1/3 cup slivered ripe olives
1 tbsp capers
1/4 tsp oregano leaves
1/2 lb spaghettini
1 can (2 oz) anchovies, drained and chopped
1/4 cup chopped fresh parsley
salted water

Heat olive oil in a wide frying pan over medium heat. Add onion and chile, cook until onion is soft; mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano. Adjust heat so that mixture boils gently and cook, uncovered, stirring occasionally, until sauce is slightly thickened (15-20 minutes).

Meanwhile, cook spaghettini in a large kettle of boiling salted water according to package directions until al dente. Drain well and place on a warm platter. Mix anchovies and parsley into sauce; spoon hot sauce over spaghettini.

Makes 4 servings.
Posted by Donna on Thursday, March 04, 2004 at 01:10 AM
Filed in: Ethnic • ◊ Permalink


Stuffed Clams
Italian Name: Vongole Oreganate Al Forno

2 dz small hard-shell clams in shell, well scrubbed
2 tbsp water
1/4 cup butter, softened
1 garlic clove, minced or pressed
2 tbsp finely chopped fresh parsley
1/4 tsp oregano leaves
3 tbsp soft bread crumbs
lemon wedges

Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells; save half the shells.

In a small bowl, stir together butter, garlic, parsley, oregano, and bread crumbs. Set each clam back into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. (At this point you may cover, and refrigerate, if made ahead.)

Broil clams 4 inches from heat until lightly browned (3-4 minutes). Serve with lemon wedges.

Makes 24 appetizers.
Posted by Donna on Thursday, March 04, 2004 at 12:56 AM
Filed in: Ethnic • ◊ Permalink


Baked Mushrooms
Italian Name: Funghi Ripeni

1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper

Carefully remove stems from mushrooms; reserve caps and chop stems finely.

In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.

Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.

Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.

Makes 18-20 appetizers.
Posted by Donna on Thursday, March 04, 2004 at 12:49 AM
Filed in: Ethnic • ◊ Permalink


Soul Bread
3 cups cornmeal
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda

Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.

Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.

Cover. Place in warm, draft free place overnight.

Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.

Stir baking soda into bread mixture. Pour in pan.

Bake for 3 hours.

Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan.
Posted by Donna on Wednesday, March 03, 2004 at 11:19 PM
Filed in: Ethnic • ◊ Permalink


Page 1 of 1 pages