Langos (hungarian Potato Bread)
Ingredients & Directions 400 Grams flour 30 Grams yeast 2 Cooked potatoes 1 tb Oil 5 Grams salt Lukewarm milk Heat deep frying oil From: rah@netcom.com (Richard Hyde) Date: Tue, 15 Mar 1994 18:59:59 GMT 1. In a medium size bowl add 1 deciliter (approximately one half cup) lukewarm milk, to 3 dekagrams of yeast and add a pinch of sugar, do not stir and let rise for 2-3 minutes in normal temperature room. 2. In a large bowl put the 40 dekagrams of flour. In the middle of the flour add leavened milk. Add the two, medium sized, cooked and mashed potatoes (do not add anything to the potatoes). Add one tablespoon of oil. Mix together with hands until ingredients are mixed, add room tempurature (homoginized) milk to mixture until softer texture reached. 3. Sprinkle flour on top of the mixture and prepare a clean white sheet of cloth and cover the bowl with the cloth for one hour. 4. The mixture will expand to double the size. 5. In a wide and deep pan with a lid, heat deep frying oil to boiling point to prepare for deep frying. 6. Take risen dough and create round, palm sized thin pies. 7. Put flat dough pieces in the boiling oil. Mixture will expand greatly so only add one or two pieces at a time. 8. The langos cook quickly so turn over after one side lightly browned. 9. Remove from oil let sit on metal grill to cool. 10. You may add salt and garlic powder(or real garlic minced) or sourcream and/or grated cheese on top. All three are best. Jo etvogyat! REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Pecan Corn Bread Stuffing
Ingredients & Directions 2 c Corn Bread Crumbs 1/2 c Onion, finely chopped 1/4 c Pecans, chopped 1/2 c Celery, chopped 1 tb Dried Parsley Flakes 1/2 ts Dried Thyme 1/4 c Water -or- Chicken Broth Mix all the ingredients together in a bowl. Stuff into poultry or transfer to a lightly oiled casserole. Bake in a 350-degree oven for 15 minutes if not used as a stuffing. Use as stuffing for two Cornish hens or one 3-pound chicken. ___ Blue Wave/QWK v2.12 ~– TMail v1.31.3 * Origin: TDE: 303/623-4965 – Games, Files & Chat! (1:104/909) Yields 8 servings
Bread Pudding With Amaretto Sauce – Butter Busters^
Ingredients & Directions 10 ea Sl day old sourough or 1/2 c Sugar -French bread, torn in AND -pieces 6 ea Pk Sweet ‘n Low 1 qt Skim milk, heated 1 t Vanilla 1 c Evaporated skim milk 1/2 t Nutmeg 1 c Egg Beaters 1 t Cinnamon 1 c Sugar 1/4 c Liquid butter buds OR 1/2 c Seedless raisins AMARETTO SAUCE 3/4 c Egg Beaters 1 t Vanilla 1 c Sugar 1 1/2 c Skim milk OR 1 ea Tb cornstarch 1/2 c Sugar 1/4 c Water AND 3 ea Tb Amaretto or brandy 6 ea Pk Sweet ‘n Low Preheat oven to 350F. Combine bread, skim milk and evaporated skim milk. In another bowl, beat Egg Beaters slightly, adding sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, Butter Buds and raisins. Pour into a shallow 2-qt. baking dish that has been sprayed with a nonstick spray. Set into a larger pan and pour in hot water to a depth of 1″. Bake 1 hour or until a knife inserted in the center comes out clean. Serve warm with Amaretto sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually. Stir in skim milk and vanilla, blending well. Cook over low heat, stirring, until mixture boils. In a small bowl, blend cornstarch and water. Stir into hot mixture. Cook, stirring, until thickened. Remove from heat and stir in Amaretto. Serve slightly warm. Makes 2 cups. Per sugar serving: 222 cal., 0.5g fat (2%), 3mg chol., 1g fiber, 8g pro., 46g carb., 221mg sod. Per S&L serving: 177 cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 16 ———-
Fudgey Brownies
Ingredients & Directions 2 Squares unswtnd chocolate 1/3 c Butter 2/3 c Flour 1/2 ts Baking powder 2 Eggs 1 ts Vanilla 1/4 ts Salt 1 c Sugar 1/2 c Chopped nuts * * or use 3/4 cup Angel Flake coconut ******************************************************* ***************** Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Remove from heat. Mix flour, salt and baking powder. Beat eggs thoroughly. Gradually beat in sugar. Blend in chocolate mixture and vanilla. Add flour mixture; stir well. Stir in nuts. Spread in greased 8″ square pan. Bake at 350~F degrees for 25 minutes (moist chewy brownies) or about 30 minutes (cake like brownies). Cool in pan, cut into squares or bars. Yield – 20 brownies Note: Recipe may be doubled. Bake in greased 13″x9″ pan for 25-30 min. From Yields 20 Servings
Australian Gramma Pie
Ingredients & Directions 1 kg Gramma; (trimmed weight, buy ; more) 1/3 c Sugar Grated rind 1 orange Juice and grated rind 1 -large lemon 1 tb Sultanas 1 ts Golden syrup 1 ts Mixed spice ———————–CRUNCHY SWEET PIE PASTRY———————– 1 c Plain flour 1 c Self raising flour Good pinch salt 150 g Butter 1 sm Egg 2 tb Caster sugar Peel gramma, discard seeds then chop into pieces and cook with a little water in a covered saucepan for a good 3/4 hour. Drain in a colander until cold, pressing lightly to extract as much of the liquid as possible. Transfer gramma into a bowl, add sugar, orange rind, then the juice and rind of the lemon. Add sultanas, golden syrup and mixed spice. Taste, add more lemon juice if preferred. Refrigerate until ready to make the pie. Preheat oven to moderately hot (190 deg to 200 deg C). To make the pastry, sift both the flours with salt into a bowl, then rub in butter. Beat the egg with sugar and add to the flour. Mix quickly by hand into a dough. Knead lightly with a little extra flour. Roll out 3/4 of the pastry to fit a 20 cm metal pie plate (don’t make the mistake of rolling out the pastry too thinly). Fill the pastry-lined pie plate with the gramma mixture. Wet the edges then roll out remaining pastry and place on top of the pie. Trim away any excess with a knife then press edges to seal with a fork. Brush with milk and sprinkle with a little extra sugar (this makes it extra crunchy). Bake in a moderately hot oven for about one hour. Serve warm with thick cream or with homemade vanilla custard or with vanilla ice cream. Serves 6 to 8 Yields 1 servings
Maryland Style Crabcakes
Ingredients & Directions 1 lb Fresh jumbo lump crabmeat 1 Sweet red pepper, seeded and Finely diced 1 Sweet yellow pepper, seeded And finely diced 1 tb Finely chopped fresh garlic 1 To 2 jalapeno peppers, Finely chopped 1/3 c Fresh cilantro leaves, Chopped 1/3 c Mayonnaise 1 c Fresh white bread crumbs 3 tb Maryland style “Old Bay” Brand seasoning powder 1 ts Each of salt and freshly Ground black pepper Olive oil or vegetable oil For sauteing Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes. Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling. Preheat the oven to 375 degrees. Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad. Yield: 6 to 8 crabcakes, 4 to 6 appetizer portions or 4 main course portions. MICHAEL’S PLACE SHOW #ML1B19 Yields 4 servings
Golden Egg Bread (challa)
Ingredients & Directions -Elaine Radis BGMB90B 2 Eggs 1 pk Yeast 6 tb Vegetable oil 3 c Flour 1 1/2 ts Salt 4 tb Sugar 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. Yields 16 servings
