KOETTBULLAR (SWEDISH MEATBALLS)

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KOETTBULLAR (SWEDISH MEATBALLS)

Serving Size : 8

1/2 c Unseasoned bread crumbs
1/2 c Half and half cream
4 tb Unsalted butter
1/4 c Minced white onions
1/3 lb Ground beef
1/3 lb Ground veal
1/3 lb Ground pork
1 lg Egg
1/8 ts Freshly grated nutmeg
1/2 ts Salt (or to taste)
1/4 ts Freshly ground black pepper

1. Soak the bread crumbs in the half and half for 5
minutes in a large mixing bowl.

2. Melt 1 tablespoon of the butter in a small skillet
over low to moderate heat. When the foam starts to
subside, add the onions and saute them for about 2
minutes. Let cool slightly.

3. Add the beef, veal, pork, egg nutmeg, salt,
pepper, and onions to the bread-crumb mixture. Gently
combine the ingredients with your hands.

4. Cover the bowl and refrigerate the mixture for a
couple of hours.

5. Shape the meat mixture with your hands into
uniform 2/3-inch balls. Arrange them on a plate in one
layer so they do not touch each other. Let the
meatballs stand at room temperature for 30 minutes.

6. Melt the remaining butter in a saute pan or
skillet over moderate heat. When the foam starts to
subside, add the meatballs. (Do not crowd the pan;
unless your pan is oversized, you will have to cook
gthe meatballs in batches and keep the cooked ones
warm in a preheated 200 degree F oven.) Saute the
meatballs for about 5 minutes until they become brown
on all sides. Turn them as necessary, but do so gently.

7. Transfer the 'koettbullar' to a warm platter and
serve immediately.

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Venezuelan Black Beans and Rice

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Venezuelan Black Beans and Rice
Serving Size : 4

1 med onion -- chopped
1 stalk celery -- diced
1 sm red pepper -- diced
1 c long-grain white rice -- rinsed and drained
14 ozs broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 c egg substitute, liquid -- scrambled
15 ozs black beans, canned -- heated
1 tsp crushed red pepper
lemon wedges and tabasco -- to taste

Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork. Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and tabasco.

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Pampushky (Raised Doughnuts With Filling)

Pampushky (Raised Doughnuts With Filling)

Servings: 10

2 tb Sugar 1/2 c Water
2 pk Active Dry Yeast
1/4 c Milk
5 to 6 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt


Combine the sugar and water, sprinkle with the yeast, and let stand until soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast mixture. Beat well, cover and allow to rise until light and bubbly, about 10 minutes. In another bowl, cream the butter and sugar. Beat eggs and egg yolks together, blending well and combine with the sugar-butter mixture, beating thoroughly until the eggs are pale white. Grate a lemon on a fine grater until all of the yellow color is grated off and add this (the zest), vanilla, and the yeast mixture to the butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but the dough should be soft. Knead, by hand, for about 10 minutes. Replace in a greased bowl, turning once to grease the top, and cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few more times, and allow to rise again until the dough is doubled. When doubled, divide the dough into 4 parts. On a lightly floured surface, roll one part into a rectangle about 1/4-inch thick, turning once or twice during the rolling to achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of rose preserve at evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently form impressions and place the filling in each. Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little. (Filling will show through.) Cut circles with the cutter. Place them on a lightly floured cookie sheet and allow rise until double in size. Repeat until all of the dough is used, rolling out the scraps last. Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet. Test the temperature by frying a piece of bread; it should bubble and turn golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at a time. Do NOT crowd as this lowers the temperature and the doughnuts will absorb too much grease. When one side is golden, flip with a spoon to fry the other side. Dough will puff up in the frying. Perfect pampushky are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar. Serve with tea.

KOUSHARI (LENTILS, MACARONI AND RICE IN OIL)

Today we are having an Egyptian dish. Imagine sitting in our tent. It's a warm day. A breeze brings the sent of the camels through the tent. We have a view of the pyramids. We are all set to enjoy a wonderful meatless meal.

KOUSHARI (LENTILS, MACARONI AND RICE IN OIL)
Serving Size : 6
1 cup Ads iswid (brown lentils)
Water
Salt
1 cup Small macaroni noodles
1 cup Short grain rice
2 tb Olive oil
1 cup Tomato puree

***** TA'LEYA II*****
2 lg Onions
1/4 cup Olive oil
1 Garlic clove (or more) -- finely chopped

This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot.

TA'LEYA:
Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer.
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KAPUSNIAK -- POLISH SAUERKRAUT SOUP

In the mood for a wonderful, warm taste of Poland on a cold day? Try this great soup. You will be glad you did.

KAPUSNIAK -- POLISH SAUERKRAUT SOUP

2 lb Smoked pork shanks
1 qt Water
1 Onion, well browned
1 qt Sauerkraut juice
1/4 c Sugar
1/4 c Cream
1 Egg
1 tb Flour
3/4 c Milk

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.

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STEWED PAUA (New Zealand)

Paua is a species of abalone

Paua meat is a traditional delicacy for the Maori. Essential for a good wedding feast or celebration. Although it is harder to find that it used to be, most New Zealanders would rate paua up there with oysters as their preferred shellfish. These days most paua meat is exported to Asia, where abalone has always been regarded as one of the supreme delicacies.

STEWED PAUA (New Zealand)

Serving Size : 4

6 lg Paua
1 lg Onion
2 tb Flour
2 cup Water
2 tb Butter
1/2 ts Salt

Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth.

Dice the paua and the onion.

Fry the onion in butter until it is cooked and then add the diced paua.

Cover with two cups boiling water and simmer gently until it is cooked.

Mix salt and flour with a little water to make a smooth paste and then thicken.

Brigadeiro

If you love chocolate like I love chocolate, then you will love this easy to make Brazilian treat.

This candy is named after a renowned Brazilian politician of the 1920's, Brigadeiro Eduardo Gomes. He was an Army brigadier general who first gained notoriety for playing a part in quashing a communist coup in Rio. He later ran unsuccessfully for the presidency in 1946 and 1950, during a brief breeze of democracy which blew after WWII. The name of the candy is that of his rank, Brigadeiro.

Brigadeiro Recipe By : Anonymous

1 can sweetened condensed milk -- (395g)

3 tablespoons cocoa powder

1 tablespoon butter -- soft

1 package chocolate sprinkles

In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot when you tilt the pan (the mixture will just slide quickly). This should take 10-12 minutes. Transfer to a greased plate. Let cool. Butter your hands and roll the mixture into small balls and roll over the chocolate sprinkles.

Variations: you can substitute the cocoa powder for 100g baking chocolate. If you want a lighter candy use powdered chocolate (such as quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.