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Written by Mark Mulkerin
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Saturday, 08 November 2008 08:44 |
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1 medium onion, chopped 3 Tbsp. butter or margarine 3 Tbsp. flour 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. dry mustard 1-1/2 Cups milk 1-1/2 Cup grated sharp cheddar cheese 4 large potatoes, sliced 1/4" thick 1 1/2 Cups diced, turkey pastrami 1/2 Cup sliced celery
Sauté onion in melted butter until tender. Stir in flour, salt, pepper and mustard. Gradually pour in milk, and stirring constantly, cook until sauce is thickened. Add cheese and stir until blended
In a greased 3 qt. casserole, alternate layers of sliced raw potatoes, ham, celery and green pepper; pour over part of the cheese sauce, and continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all
Bake, covered in a 350º oven for 1 hour; remove cover and bake another 30 minutes, or until potatoes are tender and top is lightly browned |
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Written by Mark Mulkerin
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Saturday, 08 November 2008 08:43 |
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2 c pitted black or red cherries graham cracker crust 3 eggs 3/4 c dairy sour cream 3/4 c sugar 1/4 tsp salt 1/4 tsp almond extract
Pour cherries into an unbaked 8" pie shell. Beat eggs well, add sour cream, sugar and beat until thick. Add salt, almond extract. Stir and pour over cherries. |
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Written by Mark Mulkerin
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Saturday, 08 November 2008 08:42 |
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1/2 kilogram dry green peas 3 large onions 1/2 cup oil 1 head garlic 1/2 Teaspoon ground ginger 1/2 Teaspoon black pepper 1 Teaspoon salt 3 cups water
Soak the peas in tap water for 20 minutes.
Peel the onions and cut into small cubes. Peel and mash the garlic.
Heat the oil in a pan and saute the onion and garlic until golden.
Add the ginger, pepper and salt and 2 cups water. Stir well, cover and bring to boil.
When the water boil, add the peas and the rest of the water and cook 40 minutes on a medium-low flame. Serve hot |
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Written by Mark Mulkerin
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Saturday, 08 November 2008 08:42 |
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10 Dried red chilies 1 t Cumin seeds 1 tb Coriander seeds 2 ct Pods 3 Cloves 6 tb Chopped garlic 4 tb Chopped shallots 1 tb Oil 10 Peppercorns 2 tb Chopped lemon grass 1 t Chopped galangal 1 t Chopped bergamot skin 1 t Chopped coriander root 1 t Shrimp paste, grilled 1 c Palm sugar 1 tb Salt 4 tb Tamarind juice
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.
Saute the chilies, garlic and shallots in the oil until lightly browned.
Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste. |
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Written by Mark Mulkerin
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Saturday, 08 November 2008 08:41 |
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1 tsp sugar 2 tsp dried yeast 6 tbsp butter, melted 1 tbsp orange flower water or almond essence 3 1/2 cups strong white flour 3/4 cup icing sugar 1 tsp salt 2 tbsp sesame seeds 1 tbsp fennel seeds 1 tbsp water
1 - Place 1/2 cup warm water in bowl, add sugar and yeast. Set aside 10 minutes until frothy.
2 - Combine melted butter, orange flower water or almond essence, and 3/4 cup warm water in bowl. Stir.
3 - Combine flour, icing sugar, salt, sesame seeds and fennel seeds in food processor with dough blade.
4 - Add yeast and 1/2 butter and water mixture to the flour in food processor. Combine slowly. Add remaining butter and water until smooth and glossy dough. Add flour or water for right consistency.
5 - Continue processing for 1-2 minutes. Transfer to floured board. Knead until dough is smooth and elastic. Place dough in oiled bowl, cover, let dough double (1 to 1 1/2 hours). Knead again. Break into balls. Place on greased baking tray, cover with oiled clear film for an hour.
6 - Bake in a 375 F oven (brush with egg wash) for 12-15 minutes. |
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