MMMMM---------------------------GLAZE-------------------------------- 2 tb Sugar 2 tb Water Mix half the flour with the salt and water. Place bowl in plastic bag until batter has doubled in bulk. Mix remaining flour with spices, sait, sugar and fruit. Stir in risen batter, eggs and melted butter. Knead. Put to rise, which may take a few hours because of the eggs and butter. (In fact, I started the batter on Friday night, and put it in the fridge to rise. The rest I did Saturday am.) Divide into 24. Place on baking sheets WELL spaced out (like 8 to a large sheet). Cut deep crosses on tops. Place in plastic bags to prove again (about 3/4 hr). Bake 15-20 minutes at 225 C. Dissolve sugar in water to make glaze. Brush buns with this glaze Cool 10 mins. Plaster with butter! MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2X00000Date: 02/26/97 From: IAN HOARE Time: 12:52pm \/To: ALL YOU COOKS (Read 5 times) Subj: Comfort food 1 Hello All! This is getting beyond a joke. Four days with no messages coming in. I'm beginning to suspect something critical is broken in the pup. However, I continue to dig out some delightful Hungarian vegetable dishes that will keep the worst of the winter weather at bay. Long slow cooking is the secret for both of these recipes, which will help to keep the kitchen warm. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Title: Spiced Red Cabbage (Hungarian) Categories: Side dish, Vegetables, Hungarian, Meats, Fruit Yield: 6 servings 3 oz Double Smoked Bacon * 1 lg Onion; chopped 2 Red cabbages; shredded 2 Garlic cloves; crushed 1 tb Caraway seed; crushed 2 fl Warm water 1 ts Salt 1/4 ts Fresh ground black pepper 2 lg Ripe pears; peeled & chopped 1 Lemon; halved 16 fl Red wine 3 tb Wine vinegar 6 fl Honey Brown sugar (opt) NB * This should be a double smoked hungarian bacon, ideally, but any heavily smoked bacon will do fine. Cut the bacon into very small dice and brown it in a large heavy pot or Dutch oven until golden brown. Add the chopped onion and simmer the mixture in the uncovered pot. When the onion starts to shrink and turns blond, add the cabbage, garlic, caraway seeds and warm water. Cover and cook until the cabbage starts to get soft. Add the salt and pepper. At the same time, add the pears, the halved lemon, the red wine and vinegar. Cook covered for 15 minutes. Add the honey, and from this moment on, only cook on very low heat. After about 30 minutes, look in the pot to see how much liquid remains. If there is too much and cabbage is "swimming", let more than half of the liquid steam away, by cooking without a cover on the pot. When the quantity of liquid is just right, taste the cabbage. If it is not sweet enough, add brwon sugar to achieve the sweet-sour flavour desired. Take out the lemon pieces. Cover again and cook until the cabbage is almost done. By this time the pears will have disappeared completely and the cabbage will have reduced to a third of its original bulk. Correct salt if necessary. Take from the heat. Leave the cover slightly ajar to keep the cabbage warm till serving time. Serve as accompaniment to roast pork or game. Notes "This is a 19th century recipe from Sopron. It is better to cook this dish a day before you plan to serve it. Then heat it in a double boiler (or Microwave IMH) so it will not burn. G.L." Recipe George Lang "The Cuisine of Hungary" MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2X00001Date: 02/26/97 From: IAN HOARE Time: 12:52pm \/To: ALL YOU COOKS (Read 5 times) Subj: Comfort Food 2 Hello All! MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Bean-Cabbage Zalaegerszeg Style (Zalaegerszegi Babos Kapo Categories: Side dish, Vegetables, Hungarian, Casseroles Yield: 6 servings 1 lb Dried Pinto Beans 1 lb Smoked spareribs; sliced 2 lb Sauerkraut; rinsed 16 fl Tomato pure Salt 2 fl Sour cream * Hungarian sour cream, or French "Crme Frache", A mixture of 1 part yoghurt and 2 parts heavy cream can be substituted. Soak the beans in water overnight (or quick soak in usual way). Drain and rinse soaked beans. Add slices spareribbs and enough water to cover. Cook until beans are done and drain. Remove spareribs, cut of meat and chop it, discarding bone. In a separate pot, cook sauerkraut with tomato pure; add additional water if necessary. Cook till done. Put cooked beans, chopped meat and cooked sauerkraut together with its cooking juices in a large pan and mix. Simmer together 10 minutes, then mix in sour cream and remove from heat. Serve as a vegetable accompaniment to roast or fried meats, or as a winter luncheon dish by itself. Recipe George Lang "The Cuisine of Hungary". MMed IMH c/o Georges Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2X00002Date: 02/26/97 From: IAN HOARE Time: 12:41am \/To: ALL YOU COOKS (Read 5 times) Subj: Soooop Hello All! That makes THREE days now without a single message arriving here. GRRRRR. So just to keep my record unblemished, I'm going to send this anyway. If you don't think you like jerusalem artichokes, take heart, neither do I, but this soup is wonderful. Before the winter's out, do youself a favour and try this recipe of which Jane Grigson says. "They (artichokes) were soon ousted as a staple crop by potatoes and retreated to the kitchen gardens of the middle and upper classes to provide an exquisite winter soup." === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Palestine Soup (Cream of Artichoke) Categories: Soups, Vegetables, Dairy, British, Soups Yield: 6 Servings 450 g Jerusalem artichokes (large) 115 g Onions; chopped 1 Garlic clove; crushed 30 g Celery; chopped 120 oz Butter 2 sl Bacon; unsmoked, chopped 1500 ml Light chicken stock 2 tb Parsley; chopped 4 tb Double cream Salt & pepper Crotons Artichokes can be peeled raw like potatoes, but as they are so knobbly it is less wasteful to scrub and blanch them in boiling salted water. After about 5 minutes, or a little longer, the skins can be removed quite easily (but run the artichokes under cold water first). Keep the water they cooked in, unless it tastes very harsh (it does sometimes when the artichokes are beoming old). Cook onion, garlic and celery in half the butter until soft. Add the bacon and stir about for a few minutes, then the peeled artichokes and 4/5ths of the stock. Simmer until the vegetables are cooked. Liquidize or sieve, adding the remaining stock and some of the original cooking water if the soup needs diluting further. Put the remaining butter together with the parsley and cream into a warmed soup tureen. Reheat the soup to just under boiling point, correct the seasoning, and pour it into the tureen. Stir it well as you do this, to mix in the butter, cream and parsley. Serve with the crotons. Recipe Jane Grigson "English Food" MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2X00003Date: 02/23/97 From: JIM WELLER Time: 01:08am \/To: IAN HOARE (Read 5 times) Subj: Goulash -=> Quoting Ian Hoare to Jim Weller <=- JW> Title: Goulash Soup [Gulyassuppe] JW> Categories: German, Jw, Soups, Beef IH> Ahem ^^^^^^^ Oh, hi there Ian. IH> I'll let you correct that yourself JW> 1 tb [heaping] Hungarian sweet IH> delicate hint ^^^^^^^^^ Yup, that's *real* delicate! Well old friend, _I_ know it's a Hungarian dish. My name isn't Burton you know. >:-> I'm not totally geographically challenged. I love goulash and have collected 54 versions to date. Most are labelled [by me] as Hungarian. Some are labelled as German, Austrian or Czech because of the nationality of either the cookbook's author or the FIDO/internet poster. The one's with hamburg, Campbell's tomato soup and ketchup in them are labelled American, Murican or Quasi depending on just how bad they are! ;-^) JW> From: The German Cookbook by Mimi Sheraton, IH> Don't they have a cheek these people sometimes. I don't mind her IH> putting the recipe in her book, but she might at least give it a IH> proper attribution. Actually to give Sheraton credit I believe she attributed Goulash's roots as Hungarian and went on to say it's enjoyed throughout eastern and central Europe and that this was the way it's made in Germany [around 1967]. I don't have a copy in front of me and I'm going on memory but I think it's me and not her you want to take a swipe at for my not including attribution. IH> I mean, how would you like it if I wrote a book IH> on English Cookery, and put Boston Baked Beans (we have a Boston in IH> the UK) in it without saying it was an American recipe. Well, I guess depending on my mood that day I'd chuckle over it or send mail! IH> MM format; courtesy Mary Riemerman Speaking of Mary, she once posted a delightful post where she reminisced about a great Goulash she had in Vienna. But I'm not sending it ; here's another "gem" instead: MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Courgette & Bean Goulash. Categories: Main dish, Vegetarian, Stews, Beans, Quasi Yield: 4 servings 450 g 1 lb of courgettes 400 g 14 oz cooked kidney beans. 15 ml 1 tbsp soya oil. 2 lg Onions peeled and chopped. 1 Green pepper de-seeded and Chopped 1 Clove of garlic, crushed. 15 ml 1 tbsp Paprika. Sprig of thyme. 400 g 14 oz can of chopped Tomatoes 15 ml 1 tbsp tomato pure. 75 ml 5 tbsp water. Heat the oil and gently fry the onions and pepper in the pan for 5 minutes or until soft. Add the garlic and courgettes; cook for a further minute. Stir in the paprika and thyme and cook for 2 minutes. Add the tomatoes, tomato pure, kidney beans and water. Gently simmer for one hour. MMMMM Hmmm. I wonder why they call THAT goulash. Cheers, From YK Jim In the Great White North --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3100000Date: 02/25/97 From: MIKE NIEBAUER Time: 09:25pm \/To: GREG MAYMAN (Read 4 times) Subj: Re: Hey! Where are ya'll? -=> Quoting Greg Mayman to Mike Niebauer <=- GM> I think they've all gone over to the COOKING CONFERENCE.... Hey, GM> didn't I see your name there, Mike? GM> GM> a word from Greg, in Adelaide, South Australia You sure did. In fact I sent you a note from there that apparently you did not get. I asked if Adelaide was the town right next to Perth? I was there twice on the Enterprise. Last time was when the America's cup yachts were there. Lovely town! Enjoyed myself immensly. The hospitality was fantastic. "May you always encounter Fair Winds and Following Seas...." "God Can't be everywhere, That's why he made Sailors!!" Mike Niebauer, Vancouver USA, In the Great Northwet! MIKE_NIEBAUER.parti@ecunet.org --- Blue Wave/DOS v2.30 * Origin: The Owl Sanctuary V.34+ <360-837-1803> (1:105/183) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3200000Date: 02/21/97 From: THOMAS SWAIN Time: 04:36pm \/To: ALL (Read 4 times) Subj: Ambrosia Does anyone out there have any recipes for ambrosia? My Aunt Dorothy used to make it when I was a kid but she passed away about 15 years ago and I have not been able to find a recipe for it since. Thank you, Thomas Swain ... Backup not found: (A)bort (R)etry (S)lap nearest innocent bystander. --- Blue Wave/DOS v2.30 [NR] * Origin: Orion's Sword | Bush, LA | (504) 867-9701 | V.* (1:3828/1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3300000Date: 03/02/97 From: GAIL SHIPP Time: 05:47pm \/To: THOMAS SWAIN (Read 4 times) Subj: Ambrosia cr 1/3 -=> On 02-2197 16:36, Thomas Swain <=- -=> spoke to All about AMBROSIA <=- TS> Does anyone out there have any recipes for ambrosia? My Aunt Dorothy TS> used to make it when I was a kid but she passed away about 15 years TS> ago and I have not been able to find a recipe for it since. Hi Thomas I think there are regional differences in ambrosia just like there are regional differences in meatloaf :-) Here are some ideas for ya. Contains Two Recipes MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Ambrosia 1 Categories: Salads, Fruits Yield: 4 servings 3 lg Seedless oranges 3 md Bananas 1/2 pk Flaked coconut 3 tb Orange juice 1/2 c Sugar Peel oranges and bananas. Section oranges over bowl (to catch extra juice), slice bananas into quarter inch slices. Mix with the coconut, orange juice and sugar. Refrigerate before serving. == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By D. PILEGGI MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Newer Ambrosia Categories: Fruit, Salads Yield: 8 servings 1 1/2 c Miniature marshmallows 1 cn 20 oz pineapple chunks Drained 1 cn 11 oz mandarin oranges,drain 1 c Shredded coconut 8 oz Sour cream 6 Maraschino cherries, cut in Half Crusted nuts for garnish In a large bowl, combine all the ingredients and toss gently. Refrigerate for 2 to 3 hours to marry the flavors. Over night is even better. Sprinkle on some crushed nuts, if you'd like. Source unknown From: Wayne Dubois Date: 12-22-94 MMMMM ... Shipwrecked on Hesperus in Maryland. 13:12:03 02 Mar 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3300001Date: 03/02/97 From: GAIL SHIPP Time: 05:47pm \/To: THOMAS SWAIN (Read 4 times) Subj: Ambrosia cr 2/3 Contains Two Recipes MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Fruit Ambrosia Categories: Salads, Fruit, Sthrn/livng Yield: 6 servings 1 c Orange sections 1 c Grapefruit sections 1/2 lb Grapes, green; halved 2 Bananas; sliced 1/2 c Coconut, flaked Mint leaves Combine orange and grapefruit sections, grapes, and bananas. Add coconut and toss gently. Garnish with mint leaves. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Ambrosia Salad Categories: Salads, Fruit, S/l Yield: 8 servings 4 Bananas; sliced 1 1/2 c Oranges; diced 1 c Grapes, seedless 1 c Dates; chopped 4 tb Lemon juice 1/2 c Coconut, flaked MMMMM------------------RED FRUIT SALAD DRESSING----------------------- 1/2 c Mayonnaise 1/2 c Cranberry sauce, jellied 1/2 c Cream, whipping; whipped Combine first 4 ingredients, and sprinkle with lemon juice; chill. Before serving, toss lightly. Garnish with coconut, and serve with Red Fruit Salad Dressing. Red Fruit Salad Dressing: Combine all ingredients, using a folding motion. Yield: 2 cups. SOURCE: Southern Living Magazine, December 1976. Typos by Nancy Coleman. From: Nancy Coleman Date: 07-11 Cooking MMMMM ... Shipwrecked on Hesperus in Maryland. 13:12:11 02 Mar 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116)