Title: British Ingredients
Categories: Hints/info
Yield: 1 Info

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BRITISH TERM AMERICAN TERM

single cream light cream
double cream whipping cream
Lyle’s Golden Syrup Light Karo Syrup
treacle molasses
castor sugar super-fine granulate sugar
demerara sugar brown sugar
mixed spice substitute pumpkin pie spice
dark cooking chocolate semi-sweet chocolate
digestive biscuits graham crackers
plain flour all-purpose flour
strong flour bread flour
sultanas seedless white raisins
Morello cherries pie cherries
tomato puree tomato paste
courgettes zucchini
aubergines eggplant
haricot beans navy beans
swedes turnips
gammon ham
streaky bacon American bacon
bacon Canadian bacon or ham

The Kitchen Companion by Polly Clingerman ISBN 0-942320-44-1 pg 13

posted by Diane Lazarus

Reposted by Bobbie Kopf 01/08/96

We’ve all seen ‘em. Recipes from abroad with unfamiliar cooking terms.
Here’s a chart to help get you started.

NOTE: PLEASE add to this and pass it along.

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Popularity: 6% [?]

Shortbread Biscuits

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Australian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–AUSSIE WOMEN’S WEEKLY BEST—–
2 Sticks butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pinch Salt

Cream butter and sugar until light and fluffy. Add sifted flour and
cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead
lightly.
Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic
wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven
trays. Bake 350F, 10-15 mins or until cooked.

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Popularity: 4% [?]

Spinach Soup With Basil And Dill

Recipe By : adapted from Mollie Katzen’s Vegetable Heaven, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound russet potatoes — peeled and cubed
2 cups chopped onion
1 tbsp. minced garlic
6 cups vegetable or chicken stock
1 1/2 teaspoons salt
1 teaspoon dry mustard
20 ounces packaged frozen chopped spinach — thawed
1/2 cup minced fresh dill
A handful of fresh basil leaves
Freshly ground black pepper to taste

A bright green pureed soup adapted from Mollie Katzen’s book. The color
and the fresh taste is especially nice in winter. If you like cream soups,
add 1/2 cup of half-and-half or milk to the blender while you puree the
ingredients. To accompany this quick soup, try crostini topped with
tapenade or sundried tomatoes and Parmesan

In large soup pot over medium-high heat, combine potatoes, onion, garlic,
stock, salt, and mustard. Bring to boil. Reduce heat to low, cover pot
and simmer 20 minutes. In several batches in food processor or blender,
puree the simmered vegetables and liquid along with the thawed spinach and
the herbs. Return soup to pot over low heat and heat thoroughly. Season
with black pepper and serve. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 2 vegetable exch., 52 calories, 11
gm. carbohydrate, 2 gm. protein, no fat (including no sat. fat), 385 mg.
sodium, 71 mg. calcium and 2 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999 (c) Copyright 1999 Star
Tribune. All rights reserved.

Converted by MC_Buster.

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Popularity: 5% [?]

Title: Spiced Apple Rings
Categories: Fruits, Canning
Yield: 8 pints

12 lb Firm tart apples
-(maximum diameter 2-1/2")
12 c Sugar
6 c Water
1 1/4 c White vinegar (5%)
3 tb Whole cloves
3/4 c Red hot cinnamon candies
-OR-
8 -Cinnamon sticks
1 ts Red food coloring
-(optional)

Yield: About 8 to 9 pints

Procedure: Wash apples. To prevent discoloration, peel and slice one
apple at a time. Immediately cut crosswise into 1/2-inch slices, remove
core area with a melon baller and immerse in ascorbic acid solution. To
make flavored syrup, combine sugar water, vinegar, cloves, cinnamon
candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir,
heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and
cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and
hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Spiced Apple Rings in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

1 lb. leeks
1/2 lb. butter
1 c. flour
1 qt. chicken stock or 4 bouillon
cubes
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
Clean leeks and cut into 1/2″ pieces. Steam in 1/2 cup water
until tender. Do not drain. Set aside. Melt butter in saucepan.
Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock,
stirring with wire whip, bring to boil. Turn heat on low and add
remaining ingredients. Do not boil. Add 1 cup diced, cooked
potatoes and 1 cup diced, cooked ham, if desired.

Popularity: 5% [?]

Title: Fido’s Reward!
Categories: Dog biscuit
Servings: 10

3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margerine
1/2 tb Salt (optional)
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over margerine. Stir in powdered milk, salt
and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead
3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out until hard. Makes approximately 1 1/4 pounds. Costs
approximately $.25 per pound.

MMMMM

Popularity: 5% [?]

Title: Raspberry Cheese Pie
Categories: Cheese, Fruits, Pies
Yield: 6 Servings

8 oz Cream cheese; softened, 1 pk
1/2 c Dairy sour cream
1/3 c Sugar
2 ea Eggs; lg
1 ea Unbaked 9-inch pie shell
20 oz Frozen raspberries; thawed
1 x Water
3 ts Cornstarch
1/2 c Whipping cream; whipped

Combine the cream cheese and sour cream in a bowl,
using an electric mixer set at medium speed, until
smooth and fluffy. Add the sugar and eggs blending
well. Pour into the unbaked pie shell. Bake at 375
degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour
in the refrigerator. Meanwhile, drain the raspberries,
reserving the juice. Add enough water to the juice to
make 3/4 cup of juice. Blend the cornstarch and juice
together in a 2-quart saucepan. Cook, over medium
heat, stirring constantly, until the mixture comes to
a boil. Cook for 1 minute more. (Mixture will be
very thick.) Remove from the heat and stir in the
raspberries, then cool to room temperature. Fold the
whipped cream into the cooled raspberries and spread
the mixture over the chilled cream cheese layer.
Chill for an additional 2 to 3 hours before serving.

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Popularity: 5% [?]

Almond Crescents

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Lb (2 Sticks) Unsalted Butter
2/3 Cup Sifted Confectioner’s Sugar Plus More
For Rolling
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1 Cup Coarsely Chopped Almonds
2 1/3 Cups Sifted All-Purpose Flour

1. Heat oven to 350° and line baking sheets with parchment paper. Cream
together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add
almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut
each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches
long. Place cylinders 1 to 2 inches apart on baking sheets, and form into
crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then
roll in additional sugar.

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Popularity: 3% [?]

LENTIL AND BROWN RICE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken broth
1 1/2 c Lentils, picked over and rin
-ed
1 c Brown rice
32 oz Tomatoes, drained, reserving
-uice, and chopped
3 Carrots, in 1/4 inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1 Bay leaf
1/2 c Fresh parsley, minced
2 tb Cider vinegar (or to taste)

In a heavy kettle, combine the broth, 3 cups water,
lentils, rice, tomatoes and juice, carrots, onion,
celery, garlic, basil, oregano, thyme, and bay leaf.
Bring mixture to a boil and simmer, covered, stirring
occasionally, for 45-55 minutes or until lentils and
rice are tender. Stir in parsley, vinegar, and salt
and pepper to taste. Discard bay leaf. The soup will
be thick and will thicken more as it stands. Thin, if
desired, with chicken stock.

Makes about 14 cups.

a 1984 Gourmet Mag. favorite

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Popularity: 3% [?]

Title: Herbed Stuffing Mix
Categories: Master mix
Servings: 1

30 ea Slices Bread 1/3 c Cooking Oil
3 T Instant Minced Onion 3 T Parsley Flakes
2 t Garlic Salt 3/4 t Ground Sage
1/2 t Seasoned Pepper

Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
baking pans. Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly. Stir in oil, onion,
parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread
cubes with seasonings to coat cubes. Put in a large airtight container
and label Herbed Stuffing Mix. Store in a cool, dry place and use within
3 to 4 months.

Makes about 12 cups of Mix.

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Popularity: 5% [?]