Foods Recipes

1 Chopped onion

2 Cloves of garlic crushed

1 1/4 in thick slice of ginger

3 tb Yellow mustard seeds

1 ts Peppercorns

1/2 ts Red pepper flakes

1 1 in. long cinamon stick

1 ts Cloves whole

1/2 ts Cardamon pods

2 c Vinegar

1/2 c Molassoes

1/2 c Dark soy sauce

1/4 c Tamarind pulp

3 tb Salt

1/2 ts Curry powder

1 Crushed anchovy

1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinammon, the cloves and the cardamon on a large piece of chessecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molassoes, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tighly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

Karen Mintzias 1 c Tomato sauce

2 c Dry red wine

1 lg Bay leaf

2 Whole cloves

1/2 ts Dried oregano or marjoram

Salt & freshly ground pepper Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

2 c Light brown sugar

3 To 4 tb. cornstarch

3 c ;Water

2 tb Butter

2 ts Vanilla or

2 ts Favorite flavoring*

1 Lemon; juice of

1 c Marshmallows

*Brandy, rum or whiskey, for instance. Combine brown sugar and cornstarch in a saucepan. Add the water and butter. Stir over medium heat until the mixture boils, then cook until mixture clarifies and thickens slightly, about 3 to 5 minutes. Remove from heat and stir in the flavoring, lemon juice and marshmallows. Serve hot over plum pudding. From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy Harned.

1 Large garlic

1 c Real parmesan cheese grated

Not the fake cardboard stuff 1 c Asiago cheese; grated

1/4 c Butter

5 Turns pepper

3 c Half and half

Flour as needed to thicken toast garlic cloves (peeled and washed) in a 350 degree oven until smooshy and brown, chop garlic with a fork, add everything except half and half. cook over low heat until all cheese has melted but not until it starts getting greasy. add half and half, cook until thick (add flour slowly if needed, because this sauce thickens itself very well!!!) chill overnight, reheat and serve

1 lb (2 cup) boneless skinless

Raw rabbits/partridge/ Pheasant/duck or other game Cut into 1/4 inch strips ----------------------------------MARINADE---------------------------------- 1/8 ts Thyme

1/4 ts Salt

1/4 ts Pepper

1/8 ts Allspice

1 tb Finely minced green onions

----------------------------------STUFFING---------------------------------- 1/2 c Coganc

1/2 c Very finely minced onions

2 tb Butter

3/4 lb Lean pork and 3/4 lb lean

Veal finely ground together 2 Eggs lightly beaten

1 1/2 ts Salt

1/8 ts Pepper

1/4 ts Allspice

1/2 ts Thyme

1 cl Garlic crushed

1 lb Bacon blanched to remove

Salt 1 Bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspice and green onions. Add strips of game and marinate while preparing stuffing. For stuffing, cook onions slowly in the butter until tender. Scrape into large mixing bowl. Pour cognac into same skillet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings. Scrape into bowl with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and garlic. Beat vigorously with wooden spoon until thoroughly blended. To assemble pate, line bottom and sides of laof pan with blanched bacon (to blanch plunge bacon into boiling water, remove immediately and drain briefly under cold running water), reserving a few strips for top of pate. Drain game strips, reserving marinade. Beat marinade into stuffing. Divide stuffing into three parts. Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan. COver with half the strips of game. Repeat layers, another third of stuffing and remaining half of game strips. SPread remaining thrid of stuffing on top. Place bay leaf on top and cover with remaining blanched bacon. COver top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2 hours. Remove loaf pan from water and place another loaf pan (preferably glass so it's heavy enough to weight down the pate) on top of foil-wrapped pate. Cool pate at room temperature several hours or overnight. Chill, still weighted. Serve in slices with crackers.NOTE: A "pinch" is about 1/8 ts.