Could we start recipe thread for Pat Bistrop?

If the person who knows her really well could get a list of her favorite cookbooks that she used

all the time, maybe those who wanted could buy her one. I'd be happy to do that. By Christmas she will have a living space, maybe not her own, but a space, at least and could accept the books and have a place for them? You can buy used books on Amazon that are still new or almost new. It is how I buy my books and they are all in excellent condition. What do you think?

 
Portuguese Soup

Portuguese Soup

So easy! Combine the following in a stock
pot and simmer for 2 hours or until done.

6 cups chicken stock
1 pound "russian" or polish sausage, diced
1 tin kidney beans (or 2 cups cooked)
1 14 1/2 ounce tin tomatoes
1 pound peeled potatoes, diced
1 medium onion, chopped
1 large carrot, diced
1/2 green or sweet red pepper, diced
3 garlic cloves (smashed)
red pepper flakes to taste

This soup freezes well (leave out the potatoes to add later), and can be doubled.

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Holiday Wreath

Holiday Wreath

Pinch dried whole saffron
1 1/4 cups buttermilk
2 packages dry yeast
1/2 cup warm water (105 to 115 degrees)
6 1/2 to 7 cups all purpose flour, divided
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1/2 cup candied citron, finelly chopped
1/4 cup chopped blanched almonds
1 tablespoon grated lemon zest

glaze (recipe follows)

Candied citron
Candied red cherries
Grated lemon zest
whole blanched almonds, toasted

Combine saffron and buttermilk. Let mixture stand for 10 to 15 minutes, stirring occasionally.

Dissolve yeast in warm water in a large mixer bowl; set aside.

Combine 2 1/2 cups flour, sugar, baking powder and salt; stir well. Add buttermilk mixture, butter, eggs, and flour mixture to yeast; beat at low speed of electric mixture 30 seconds, scraping sides of bowl constantly with a spatula.

Combine 1/2 cup additional flour and 1/2 cup candied citron, stirring well; stir citron mixture, chopped almonds, and one tablespoon lemon zest into dough. Gradually add enough of the remaining flour to make a soft dough. The dough should be soft and slightly sticky.

Turn dough out onto a heavily floured surface. Knead about 5 minutes or until dough is smooth and elastic. Cover dough, and let it rest 10 minutes.

Divide dough in half; shape each portion into a ball. Divide one ball of dough into three equal portions, and shape each into a 24 inch rope. Do the same with the other ball. Keep covered until ready to work.

Transfer ropes to a large greased baking sheet. Firmly pinch ends of the three ropes together at one end to seal. Braid ropes together; firmly pinch finished end together to seal. Shape braid into a circle with a 5-inch diameter hole. Join ends of the braid; firmly pinch ends to seal. Invert a well greased 3 1/2 inch custard cup in the center of the wreath. Repeat procedure with the remaining dough on another greased baking sheet.

Cover and let the loaves rise in a warm place (85 degrees), free from drafts, until dough is doubled in bulk.

Bake at 375 degrees for 25 to 30 minutes or until golden brown and braids sound hollow when tapped with finger. Carefully transfer to wire rack to cool.

Glaze

4 cups sifted powdered sugar
1/4 cup water

Combine sugar and water, mix until smooth. Yields about 2 cups.

Glaze loaves and decorate with the remaining citron, cherries, lemon zest and toasted whole almonds.

It wouldn't be Christmas in our house without these.

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Cha Siew (Chinese Roast Pork)

OK, guys, I can't help myself! Here's my REC for marinade for Cha Siew Pork! >>
I followed my cook around the kitchen in
Kuala Lumpur for this one. You can use the
thin sliced meat for fried rice or stir fry
dishes, or to make yummy cha siew pao
(steamed pork buns).

For a 5 pound pork loin:

Cut the meat into strips 2"x2" and as long as
you like (I cut mine about 6" long)
Marinate for 24 hours in the following:

10 oz granulated sugar
3 tsp salt
2T sesame oil
2T dark, thick soy sauce
3T light soy sauce
Red food coloring (traditonal, but optional)

Note: If you can't find the thick soy sauce,
substitute hoisin sauce. The flavor is a
little different, but still delicious!

Grill the meat on racks over charcoal,
basting frequently until the meat is firm and
well done. I arrange the coals around a drip
pan so the marinade doesn't drip into the
fire. If you have the small rib racks, you
can stand the meat in them so it is easy to
baste. Watch it carefully, as the sugar in
the marinade will burn easily.

Watch your plate afterwards! My family has
become rather adept at cha siew pork theft!

To serve the meat, slice thinly to make
little 2x2 pieces for stir-fry dishes. To
freeze, leave in strips and slice when you
use it.

Note: I chop the meat for the Cha Siew Pao -- not too fine, but the slices don't wrap well.

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I was also thinking if each of us have excess kitchen items, once she's

settled into some place she can call home, that would help. You know, not having to spend insurance on all new items

 
I just tried to send this to Pat through Amazon and either it's too big

for a PO Box or they aren't sending anything in to Bastrop right now.

 
I haven't done it. Since you mentioned it you should do it. Let me know.

I thought it would be a good idea to let Amazon deliver but I guess that won't work.

 
I've decided to send a check right away, and then a cookbook or two later on. So, you can send

this one if you'd like - I have a few others in mind. Meanwhile, there's nowhere to send anything right now. I hope we can get some news on the PO Box.

 
Mom's Cherry Cake

Mom s Cherry Cake

Mom attributed this recipe to Mary Alice Crass of San Antonio. It is a lovely, dense fruitcake made of dates, glace cherries, pineapple and pecans. After baking, you may wish to wrap the cooled cake in cheesecloth and anoint it with rum or brandy or any other desired liquor. Re-moisten the cake by brushing liquor over the cheesecloth from time to time. You may puncture the cake with a fine skewer before drizzling or brushing warm liquor over the cake. Wrap the moistened cake in aluminum foil and allow it to cure for a week to 10 days before cutting. Of course, the cake is delicious without the booze!

For one loaf cake, preheat the oven to 325 and prepare the pan, either with shortening and a dusting of flour or with parchment. I usually double the recipe.

1 pound chopped dates
1 pound chopped glace cherries (I cut them in half with scissors)
1 pound pecan pieces
4 ounces of candied pineapple pieces

4 eggs, beaten
1 cup white sugar

1 cup flour
teaspoon salt
1 teaspoon baking powder

You may use in place of the flour, salt and baking powder a cup of self rising flour.

Mix all the fruits and nuts together, and then add the flour mixture, tossing well to coat all of the fruit. I like to use my hands for this, to break up the sticky fruit with the flour.

Beat the eggs and sugar together and pour over the fruit and flour. Mix well.

Pour batter into the waiting pan and bake for 1 hours. Place a vessel with water in the oven to keep the cake from over-browning.

Let the cake cool for just 10 minutes before taking it out of the pan to a rack to cool completely.

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I'm assuming the question marks in front of the recipe ingredients in the above recipes stands for

1/2?

When they're copied and pasted onto the current thread, there's just a space, but when you see the original postings via the links, there's a question mark.

 
This shows teaspoon salt, but probably should be 1/2 tsp, not a tsp, since there's a question mark

in front of the original posting of the recipe in front of the salt. (see link).
There are lots of examples of this, so these newly posted recipes have to be double checked at the links.

 
Beef Burgundy Stew

BEEF BURGUNDY STEW

2 pounds lean stew beef
2 bay leaves
1 tsp. thyme
2 cloves minced garlic
1 can tomato paste
3 cups burgundy
1 tsp. rosemary
2 cans beef broth
1/2 cup water
1 lb. small red potatoes (quartered if large)
1 lb. carrots (in 1 inch slice)
2 small onions quartered
1 lb. small mushrooms, quartered
3 tbsp. water mixed with 3 tbsp. corn starch
cup fresh minced parsley
salt & pepper to taste


Brown stew beef. Drain and return to pan
with bay leaves, thyme, garlic and tomato paste.
Cook on medium/low heat
until garlic is somewhat cooked. Add
burgundy and rosemary, bring to boil and
simmer 1 and one half hours or
until tender

Add rest of ingredients except for parsley &
salt and pepper. Bring back to boil and
simmer hour to 40 minutes or until
vegetables are done. Add corn starch
mixture and stir until slightly thickened.
Add parsley and salt & pepper to taste.
Now you're done. Yumm.

P.S. I adjust thyme, rosemary, and parsley
to my taste. I like more than this recipe
calls for, and fresh rosemary works better.

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Sausage and Cheese Muffins

Sausage and Cheese Muffins

lb. ground pork sausage
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
tsp. salt
1 cup milk
1 large egg, beaten
cup butter, melted
cup shredded cheddar cheese

Brown sausage until it crumbles; drain & set
aside. Mix flour and next 3 ingredients.
Make a well in the center. Combine milk,
egg, & butter. Add to dry mixture, stirring
just until moist. Stir in sausage and cheese.
Line muffin tin with paper baking cups. Spoon
batter into cups, filling full. Bake at
375 degrees for 20 minutes or until golden
brown. Remove immediately.

Yields 12 muffins

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