Ingredients:

• 5 to 6 pieces rouladen meat
• Seasoned salt
• Pepper
• Prepared mustard
• 1 Onion, finely chopped
• Bacon, chopped

Directions:

1. Spice rouladen meat with seasoned salt and pepper, then spread a little mustard on top.
2. Put 1 to 2 teaspoons chopped onion and bacon on each rouladen.
3. Roll the rouladen up and put a toothpick through to hold together.
4. Brown meat in a little oil on both sides.
5. Place in a roasting pan and add water so rouladen are almost covered.
6. Cover and bake at 350°F for approximately 1 1/2 hours or until meat is tender. Thicken gravy.
7. Serve with spaetzle and red cabbage.

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• Spicy Beef Curry Stew for the Slow Cooker

This is a low-fat version of the dish.

Ingredients:

• 2 teaspoons vegetable oil
• 1 yellow onion, finely chopped
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breasts
• 1/2 cup fat-free, low sodium chicken broth
• 1 8-ounce can tomato sauce
• 1/3 cup reduced fat sour cream

Directions:

1. In a large skillet, saute onion over medium-high, until softened.
2. Sprinkle paprika and cayenne over onion and stir.
3. Add chicken and cook 5 minutes each side, until no longer pink.
4. Add chicken broth and tomato sauce. 
5. Reduce heat, cover and simmer for 20 minutes.
6. Stir in sour cream and cook for two minutes more.

Serve over noodles or rice.

Ingredients:

• 12 large cabbage leaves
• 4 cups water
• 1 pound lean ground beef
• 1/2 cup cooked rice
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme 1
• /4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground black pepper
• 6 ounces tomato paste
• 3/4 cup water

Directions:

1. Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water 5 minutes. Remove, drain, and cool.
2. Combine remaining ingredients except tomato paste and water. Place 2 tablespoons mixture on each leaf and roll firmly. Stack in slow cooker.
3. Combine tomato paste and 3/4 cup water, and pour over stuffed cabbage. Cover and cook on LOW 8 to 10 hours.

Thaw scallops, if frozen. Halve any large scallops. In saucepan combine scallops, wine, lemon juice, and ½ tsp salt. Bring to boiling. Reduce heat; cover and simmer for 1 minute. Drain, reserving 1 cup of the wine mixture (add water if necessary to make 1 cup of liquid).

Cook mushrooms, green onion or shallots, and garlic in 1/4 cup butter or margarine till tender. Stir in flour, nutmeg, pepper, and ½ tsp. salt. Add milk and reserved 1 cup of wine mixture all at once. Cook and stir till thickened and bubbly. Stir in scallops; heat through. Spoon mixture into 6 buttered coquilles (baking shells), shallow individual casseroles, or 6-once custard cups. Toss bread crumbs with 2 tbsp melted butter or margarine; sprinkle over scallop mixture. Bake in 400 F over about 10 minutes or till lightly browned.

Makes 6 servings.

from Nova Scotia Agricultre and Fisheries

Ingredients:

• 1 cucumber, peeled, seeded, and cut into chunks
• 8 ripe tomatoes, peeled and cut into chunks
• 1 jalepeno, seeded and chpped
• 1/2 large green pepper, cut into chunks
• 1 garlic clove, chopped
• 2 slices of Italian bread, soaked in water and squeezed
• 2 teaspoons salt
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped

Garnish (optional)

• chopped cucumber (optional)
• chopped green pepper (optional)
• chopped red onion (optional)

Directions:

1. Working in batches, grind the first seven ingredients in a food processor or blender, being careful not to blend them to a puree.
2. Pour the soup into a large bowl bowl, and stir in the olive oil, cilantro and basil.
3. Cover and chill it for several hours.
4. Serve with croutons and the garnishes

Technorati Tags: Recipes, Soups, Gazpacho, Spanish

Ingredients:

• 2 pounds stew beef
• 2 tablespoons flour
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried thyme
• 1 14 ounce can diced tomatoes
• 1 cup sour cream

Directions

1. Put stew beef in crockpot. Add flour and stir to coat meat.
2. Add remaining ingredients except sour cream.
3. Mix well. Cover and cook on Low 8−10 hours (or on High: 4−5 hours).
4. Add sour cream 30 minutes before serving, and stir in thoroughly.

Serve over cooked egg noodles.

Technorati Tags: Cooking, Recipes, Hungarian Goulash, Beef, Main Dish, Slow Cooker, Crockpot

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Basic Crepe Batter

1 ¼ cups (340 mL) all-purpose flour
pinch salt
pinch nutmeg
3 eggs, beaten
1½ cups (375 mL) milk
2 tbsp (30 mL) butter

Place all ingredients in a blender or mixer and beat well. Let batter stand for 1 hour for more perfect crepes. Fry crepes using vegetable oil and a small pan. Lightly fry both sides of crepes. Separate crepes using parchment, waxed paper or plastic wrap until ready to use. Refrigerate for up to a week or freeze. Makes 2 dozen crepes.

Tip: For a dessert crepe, add 2 tsp sugar and substitute 1/4 cups milk for 1/4 cup brandy.

Tip: Chicken or beef stock can be substituted for all or part of the milk. The addition of onion, garlic or celery salt can also create a tasty crepe.

Cheese Blintzes

½ lb (250 mL) dry curd cottage cheese
1/3 cup (75 mL) sour cream
3 tbsp (45 mL) sugar
1 tbsp (15 mL) flour
½ tsp (2 mL) vanilla
½ tbsp lemon juice
1 tbsp (15 mL) grated orange rind
½ tbsp (7 mL) orange juice concentrate
¼ cup (55 mL) reconstituted raisins
2 dozen crepe shells
¼ cup (55 mL) butter

Puree cheese and sour cream together. Add sugar, flour, vanilla, lemon juice, grated orange rind, orange juice concentrate and blend well. Add more flour if mixture is too runny. Stir in raisins by hand.

Place two tbsp of cheese filling on a crepe (toward one end, not the centre). Fold in back edge, then sides and roll, with final edge on the bottom. Melt butter and sauté until golden brown. Serve with sour cream and fruit sauces.

For every dozen blintzes: 1 cup sour cream, 1 cup fruit sauce

by Gail Hall

Technorati Tags: Baking, Recipes, Blintzes

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