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Shadows 
Posted: 01-Apr-2006, 09:49 AM
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ZodiacHolly

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Recipe Name: SPECIAL CORNISH HEN
Category: POULTRY
Serves: 2

SOURCE SHADOWS - MY OWN RECIPE

10 Clove garlic, peeled
1/2 Large onion, chopped
1 Tblsp red wine
2 Tblsp olive oil
1 1/2 Tblsp rosemary, dried, crushed
1/8 Tsp. rubbed sage
1 Tsp. seasoned salt
1/2 Tsp. lemon pepper
1 Slice bacon, chopped and sweated
1 cornish hen
1 Whole jalapenos, chopped fine
salt and pepper to taste
2 Tblsp butter, melted


This is a very rich dish. Garlic lovers sing it's praise.

Pre heat oven to 350o F

Mix the vegetables,wine, herbs, and oil together in a bowl.

Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.

Stuff the hen with this mixture and sew closed.

Salt and pepper the stufffed hen well.

Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.

Recommended side dishes:
Rouqfort Green Beans
Candied Dill Carrots

*This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours.

To cook on grill, use indirect heat and turn often.




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IMAGINATION - the freest and largest nation in the world!


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Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
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DesertRose 
Posted: 01-Apr-2006, 09:22 PM
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Ham and Asparagus Pasta

Ingredients:
3/4 pound asparagus, fresh or frozen (10 oz. pkg.)
32 ounces canned stewed tomatoes, cut up
1 tablespoon dried parsley flakes
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed oregano
1/8 teaspoon ground red pepper, (optional)
1 cup evaporated skim milk
10 ounces multicolored pasta
6 ounces lean cooked ham, cut into bite size strips
1 cut into strips green or red bell pepper
grated Parmesan cheese, (optional)

Preparations:
Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.)

FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil.

Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables.

To serve, place pasta mixture on a serving platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if desired. Serve at once. Save leftovers for lunch the next day.

Makes 4 Servings.



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capttrk1 
Posted: 02-Apr-2006, 05:38 AM
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My wife and I are at the point in life where we to ,are going from a family of 6 to many a night just the 2 of us now that the kids are grown and on the go.We have alot of trouble downsizing our meals.If I make cornbeef and cabbage and we have alot left over like this past St.Pats day we will change the left overs to a different meal.

What to Do with extra cornbeef
Make Rubin sandwichs WOW changed not only the meal but the country .Ireland to Brooklyn NY in 10 mins .Fast trip .

What you need: Good seeded RYE bread, Sourkraut . The leftover cornbeef ,Swiss cheese, and some horseradish, or spicy brown mustard.

Cut your cornbeef into thin slices and then on a microwave plate place a nice stack of the meat ,next put your sourkraut on top . This is where I mix a dash of Horseradish into the Kraut to " Kick itup a notch" Thanks Emril . Then on top I put the Swiss cheese. Take your bread and toast till golden brown ,this will prevent it from getting soggy. Heat the meat and all in the microwave untill the cheese melts down. take it out put ont the bread , Goes great with a cold beer and baseball .


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Shadows 
Posted: 02-Apr-2006, 09:52 AM
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ZodiacHolly

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QUOTE (capttrk1 @ 02-Apr-2006, 06:38 AM)
My wife and I are at the point in life where we to ,are going from a family of 6 to many a night just the 2 of us now that the kids are grown and on the go.We have alot of trouble downsizing our meals.If I make cornbeef and cabbage and we have alot left over like this past St.Pats day we will change the left overs to a different meal.

What to Do with extra cornbeef
Make Rubin sandwichs WOW changed not only the meal but the country .Ireland to Brooklyn NY in 10 mins .Fast trip .

What you need: Good seeded RYE bread, Sourkraut . The leftover cornbeef ,Swiss cheese, and some horseradish, or spicy brown mustard.

Cut your cornbeef into thin slices and then on a microwave plate place a nice stack of the meat ,next put your sourkraut on top . This is where I mix a dash of Horseradish into the Kraut to " Kick itup a notch" Thanks Emril . Then on top I put the Swiss cheese. Take your bread and toast till golden brown ,this will prevent it from getting soggy. Heat the meat and all in the microwave untill the cheese melts down. take it out put ont the bread , Goes great with a cold beer and baseball .

I can say we are in the same boat friend... we have gone from 8 to 3 at home!

The recipe processor I suggested to Celticrose works real well down sizing recipes...

I like Rubens and have our recipe somewhere here in the forums.
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Shadows 
Posted: 02-Apr-2006, 03:23 PM
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ZodiacHolly

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My favorite cheese and meat club has just sent me this link... funny it is recipes for 2...

http://www.igourmet.com/shoppe/prodview.as...17&source=enews
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stoirmeil 
Posted: 03-Apr-2006, 10:29 AM
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This isn't a recipe so much as a strategy. I started doing it when I got really busy with work and school one year, and I keep it up most of the time now as a habit. So it fits for any number of people.

You need to devote one Saturday every month or six weeks -- less often if you have a really big freezer. (It can make for a nice day with a lot of time for talk that you may not usually have, if you do it together.) Shop for a big variety of meats, fish, poultry and seafood that you like. Plain cook them all (broil, bake, sautee) without seasoning or salt, leaving them somewhat underdone. (Or freeze the smaller cuts raw. I do that with salmon steaks, for example.) Divide in one or two-serving portions, wrap well, and freeze. Then, you keep all manner of frozen veggies too, the fancy mixes and the plain staples like corn, peas, and string beans, and especially keep all manner of pre-prepared sauces (make and freeze, or buy), different cheeses if you want to go that way, and all the herbs and seasonings you like. (I really go nuts with all kinds of ethnic spices.) Then you have all the raw materials ready for any size meal you want, or for each person to have what he'd like, and it takes very little preparation time. (You can plan leftovers from this or not.) Not quite as good as fresh every time, but much better than leftovers, and very flexible. I usually go get a pint or two of brown rice at the local Chinese takeout to go with it, since rice does not freeze well.
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Shadows 
Posted: 08-Apr-2006, 07:52 AM
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This was the Fugal Gormet's philosophy also except he would pre make meals once a week or month, my wife and I used this when we were raising our 6 kids... saves a lot of time during the week. If you have one of those vaccum sealer things you can store these pre made foods long too.
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DesertRose 
Posted: 08-Apr-2006, 09:09 AM
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You know Stormeil and Shadows? I used to do exactly this. I would devote Saturday's to cook all day long and store meals in the freezer. Then my back became progressively worse where I could no longer stand on my feet for 5 minutes without intense pain. So now I just cook a different meal every two days that I know is going to be fresh for hubby and I don't have to stand in the kitchen for hours. But it all is the best way to go, if you can do it. Spend the weekends making meals for the week? It was great!

Btw, I have tried many of the recipes that others have shared in here and they have been really terrific! Thanks so much everyone.
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Shadows 
Posted: 09-Apr-2006, 06:36 AM
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Here is one of my own breakfast creations for 2:

Breakfast can be creative too!

Recipe Name: SKILLET BREAKFAST - SHADOW'S
Category: BREAKFAST
Serves: 2

SOURCE SHADOWS

2 Large potatoes, 1 inch cubes
6 Slice bacon, thick sliced, cut into short julienne strips
1/2 Small jalopeno pepper minced fine
1/8 Tsp. Onion powder
1/4 Tsp. Garlic powder
1 Large Egg
lemon pepper, salt, ground red pepper and
black pepper to taste
olive oil
corn oil
1/3 to 1/2 Cup Cheese, shredded, use your favotite kind

Place oils into a large chefs pan to cover bottom of pan by about 1/4 inch and heat over medium high heat ( 5 on an electric stove ).
Add potatoes when oil is hot.
Test oil by dropping in one potato cube, if it begins to sizzle and cook immedietly the oil is hot enough. Keep watch on your oil so it does not burn.
After potatoes have begun to cook ( about 5 minutes ) add the bacon, seasonings and minced pepper. Turn and stir often.
When bacon is almost crisp, add the egg and stir and turn to mix in.
When egg is cooked turn off the heat and add the cheese on top, let sit until cheese melts.
Serve while hot with toast and your favorite breakfast drink.
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gaberlunzie 
Posted: 13-Apr-2006, 09:19 AM
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FRANKFURTER GRUENE SOSSE - FRANKFURT GREEN SAUCE

This is a dish which is traditionally made for Good Friday or the day before Good Friday. It's a sauce with many green herbs, so this is where the name comes from....

INGREDIENTS:

parsley, one bunch
chives
chervil
cress
pimpinelle
sorrel (MUCH OF IT!)
borage
4 eggs
4 small potatoes
100 grams of sour cream
100 grams of curd
125 grams of yogurt
2 cloves garlic (optional)
1 tablespoon mustard
Juice of one lemon
salt and pepper

METHOD:

Boil eggs hard.
Pick and wash herbs and cut them very finely.
Mix the curd with the yogurt, add salt, pepper and mustard then lemon juice. Mix with the herbs. Let the eggs cool, then cut them into small pieces and add them to the herb mixture.
Boil potatoes in their jackets and serve them with the sauce while they are still warm.

Serves 2.


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"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."

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DesertRose 
Posted: 13-Apr-2006, 04:07 PM
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Thanks everyone! I have really appreciated your recipes as I have tried many on here and they were all so delicious and hubby has appreciated them muchly cause he doesn't have to eat left-overs now! biggrin.gif Keep em coming! smile.gif
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stoirmeil 
Posted: 13-Apr-2006, 05:19 PM
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QUOTE (gaberlunzie @ 13-Apr-2006, 09:19 AM)
FRANKFURTER GRUENE SOSSE - FRANKFURT GREEN SAUCE

This is a dish which is traditionally made for Good Friday or the day before Good Friday. It's a sauce with many green herbs, so this is where the name comes from....


Oh, this sounds incredibly good! biggrin.gif It's kind of like a tart pesto. I can imagine what it's like, because I like to use sorrel when it's new in the spring too. This is a real traditional "spring cure" kind of food, after the long winter in the old days, when everyone has been dying for something really fresh. I think, if one doesn't mind a little brisk bitter in with the sour, I'd add some fresh dandelion greens in there too. I love them -- and they are so healthy!
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gaberlunzie 
Posted: 13-Apr-2006, 05:47 PM
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Oh, dandelion is fine, too! I love to use it in early spring! Not everyone likes the taste of it, so it's not in the "traditional" recipe but it fits in well.

For the "Frankfurter Gruene Sosse" you should make sure that you have 6 - 7 different green herbs handy that go together well. So the taste it of varies with the herbs you use.
We love this dish; it's very healthy, very refreshing, too ... and I can go out and collect what nature has grown for me! smile.gif
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Shadows 
Posted: 13-Apr-2006, 06:04 PM
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This is for 4 but the leftovers are good for lunch the next day... in my house it is a meal for 2 LOL!

Recipe Name: BALSAMIC MARINADED SIRLOIN AND ASPARAGUS
Category: BEEF
Serves: 4

AN ELEGANT DINNER FROM THE GRILL.

1 bonele beef top sirloin steak
cut 1-inch thick (about 1-1/4 lbs.)
1 lb. fresh asparagus trimmed
1/4 cup balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1 1/2 tsp. Dijon-style mustard
1 clove garlic crushed
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper

In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar
to make marinade. Place steak and 1/3-cup of the marinade in
a sealable plastic bag. Close bag securely, turn to coat steak and
marinate in refrigerator 15 minutes to 2 hours, turning occasionally.

Cover and refrigerate remaining marinade. Meanwhile, bring 1-inch of
water to a boil in a large skillet. Add the asparagus and reduce heat to
medium-low. Cover and cook 2-3 minutes or until asparagus is just
crisp-tender. ( I personally would place a steamer basket over the boiling water and stem, less soggy ). Drain asparagus and combine with the reserved marinade
tossing to coat.

Remove the steak from the marinade and discard the marinade. Place steak on
grid over medium, ash-covered coals. Grill uncovered for 17-21 minutes for
medium rare to medium doneness, turning occasionally. During the last 3
minutes of grilling, arrange asparagus on grid around the steak. Grill 3 minutes,
turning once. Season steak and asparagus with the salt and pepper.
Carve steak crosswise into slices and serve with the asparagus.
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Shadows 
Posted: 17-Apr-2006, 06:00 PM
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Have leftover Easter ham? Try this one:

Recipe Name: HAM WITH NOODLES (SCHINKENNUDELN)
Category: PASTA
Serves: 2

3/8 Pound Fresh egg noodles
1/4 Pound Ham, diced
Each Salt
1/2 Cup Sour cream
1 1/2 tb Grated Swiss cheese
Each -(Emmentaler)
1/2 tb To 2 tb butter
1 tb Bread crumbs

This is one of the most popular German casseroles, especially south
of the Main Line.

Preheat the oven to 350 degrees F.

Cook the noodles in salted water and drain; they can also be left
over from the day before. Fill a souffle pan with alternate layers
of ham and noodles; salt lightly and put some of the sour cream and
some grated cheese over each layer. The top layer should consist of
noodles. Dot with little bits of butter and sprinkle with bread
crumbs.

Bake in the oven for about 30 minutes.

Variations:

This version of the recipe comes from Swabia; feel free to increase
the proportions of the costlier ingredients (ham, butter, sour cream)
as your fancy dictates.

In another version of this casserole, the ingredients are all mixed
together in one bowl, along with 3 eggs, the souffle pan is well
greased with butter (always recommended), and the contents of the
bowl transferred to the pan, the proceed as described above.

Makes 4 servings.

From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92
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