Regional Cuisine
« Previous EntriesFarmer Egg
Friday, February 5th, 2010
3 1/2 oz Bacon
1 Potato; in small pieces
1 Union
5 Eggs
5 tb Milk
Salt Green pea’s or other vege’s Bake the bacon, put slices of union and potato in. Eventually you can put some green pea’s in it, or other vegatables. Bake it brown. Mix the eggs with the milk and pour it above the bacon, union [...]
Paprika Gravy
Wednesday, February 3rd, 2010
1 tb Lard, freshly rendered or
-oil 1 1/2 tb Hungarian paprika, or more
-to taste 1 Garlic clove, peeled,
-chopped 1 c Anaheim green peppers,
-seeded, chopped -or: 1 c Cubanelle peppers, chopped
1 c Yellow onion, peeled,
-chopped 1/2 c Tomatoes, ripe, chopped
1 ts Chicken base, knorr prefered
- or chick bouillon 6 c Beef stock
Salt to taste Pepper to [...]
Poori (Whole Wheat Indian Bread)
Friday, January 22nd, 2010
1/2 c Whole wheat flour
1/2 c Self-rising flour
1/3 c Buttermilk
Makes 8 Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes. Divide dough into [...]
Firnee (Almond & Cardamom Cream Pudding)
Thursday, January 21st, 2010
Karen Mintzias 3 c Milk
1 pn Salt
1/3 c Granulated sugar
1/2 c Cornflour (cornstarch)
1/4 c Cold water
1/2 c Slivered blanched almonds
1/4 ts Ground cardamom (or more)
1/4 ts Saffron threads (pounded)
1/4 c Finely chopped pistachios
– (blanched) Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to heat gently, stirring [...]