The Loaf Of The Irish!
Irish Soda Bread
Ingredients:
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup sugar
3 1/2 cups flour
1 1/4 cups buttermilk
1/4 cup melted butter
2 eggs, slightly beaten
1 cup raisins
1/2 cup dried cranberries
2 tablespoons caraway seeds
1 tablespoon black caraway seeds
Preparation:
Add baking soda, salt, baking powder, sugar and flour to food
processor and pulse 3 times to sift.
Add buttermilk, melted butter and eggs and mix till it comes to a ball.
Mix in seeds and raisins, and cranberries.
Knead into a ball and place into a well greased pan (I like cast iron skillet 8-9 inches).
Mark a cross on top and brush with more melted butter.
Bake in 350 Degree oven for 50-60 minutes.
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Vietnamese
Crepes
Bahn Xeo w/ Nuoc Cham
Sauce
Ingredients:
1/2 lb boneless pork loin
20 medium shrimp
10 fresh cilantro stems
10 fresh basil sprigs
10 fresh mint sprigs
2 cups rice flour
1/2 cup self-rising flour
2-1/2 cups water
1 cup coconut milk
1/2 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt
1 green onion, chopped
1 medium onion, coarsely chopped
3 cups bean sprouts
5 tablespoons oil
nuoc cham sauce (directions below)
red leaf lettuce
Preparation:
Place pork loin in a saucepan; cover with water and bring to a boil over medium heat;
simmer until cooked through, about 20 minutes.
Allow pork to cool, then julienne into strips.
Shell and devein shrimp; slice each one in half lengthwise.
Rinse herbs and drain; set aside.
In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut
milk, curry powder, sugar, salt, and green onion until smooth.
Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access
during cooking.
Heat 1 tbsp oil in non-stick frying pan until hot; cook pork, shrimp and onion until it
starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
Place one pile of bean sprouts towards the center of the crepe, then cover the pan
tightly.
Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of
crepe and fold over with a spatula to form an omelette.
Transfer the crepe to a serving platter.
Repeat process with rest of batter.
Do not cover the cooked crepes or stack them (they will lose their crispness- they should
remain light and airy).
To serve, place one crepe on a plate with some lettuce leaves and herbs, and a small bowl
of nuoc cham (recipe below).
The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and
dips it in the sauce.
Dipping sauce (nuoc cham):
1/4 cup lime juice
2 tablespoons rice vinegar
2-1/2 tablespoons sugar
2/3 cup water
4 to 5 tablespoons fish sauce
1 clove garlic, finely chopped
1 to 2 Thai bird, dragon or seeded serrano chiles, thinly sliced
1. Place the lime juice, rice vinegar, sugar and water in a bowl and stir to dissolve. Add
the fish sauce, starting with 4 tablespoons. Taste and adjust the flavors. Aim for a
balance of tart, sweet and salty. Add the garlic and chiles and place in a serving bowl.
Makes about 1-1/3 cups.
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Cream
of Pig
Ham Chowder
Ingredients:
1
cup thinly-sliced onions
1 celery stalk thin sliced
2 tablespoons butter
1 cup diced cooked potatoes
2 cups cooked corn, drained
1 cup cooked sliced carrots, drained
1 cup diced cooked ham
1 can cream of mushroom soup
2-1/2 cups milk
salt and pepper
grated Cheddar or Monterey Jack cheese
Preparation:
Cook onion in butter until soft, not brown.
Combine all ingredients (except cheese) and heat it up good, and then let simmer for at
least 1 hour.
Sprinkle top with cheese if desired and serve hot.
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Breaded
Kernels!
Peppered Corn Fritters
Ingredients:
1-1/4
cups fresh corn or frozen corn (thawed)
1 cup finely chopped red bell peppers
1 cup finely chopped green onions
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
2 to 4 tablespoons vegetable oil
Preparation:
Mix corn, red pepper and onions in a large bowl.
Mix flour, baking powder, cumin, salt, and pepper in another bowl and then stir into corn
mixture.
Gradually add milk, stirring until blended.
Heat 2 tablespoons of oil in a skillet on medium setting.
Drop batter by 1/4 cupfuls into skillet.
Cook for 2 minutes on each side or until golden brown.
Repeat with remaining batter, adding more oil as needed.
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Heavenly
Dessert!
Strawberry Rhubarb Angel
Food Cake
Ingredients:
2
cups sliced rhubarb
1/2 cup granulated sugar
2 Tbsp. Orange juice
3 cups strawberries, sliced
2 cups Cool Whip
1 container (15 ounces) ricotta cheese
1/4 cup powdered sugar
Angel food cake
Preparation:
Heat rhubarb, granulated sugar and orange juice in a 2 quart saucepan over medium heat for
10 minutes, stirring occasionally.
Cool 15 minutes.
Add 2-1/2 cups strawberries.
Refrigerate 1 hour.
Beat ricotta cheese and powdered sugar in a large bowl on medium until fluffy.
Fold in whipped topping.
Cut cake horizontally to make 3 layers.
Spread strawberry-rhubarb mixture between layers.
Frost side and top of cake with ricotta mixture.
Add the remaining ½ cup sliced strawberries on top.
Keep refrigerated.
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Try
A Big Plate Of Hot A.S.S.!
Asian Steak Salad
Ingredients:
4
cups green cabbage, sliced very thin
4 cups red cabbage, sliced very thin
5 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1 tablespoon tamari soy sauce
2 (10 ounces) rib eye steaks
2 shallots, sliced thin
1/2 cup sliced green onions, cut into 1/2 inch lengths
1/3 cup chopped cilantro
1/3 cup chopped mint
3 tablespoons minced lemongrass
1 teaspoon minced Thai chiles
2 cups fried chow mein noodles (the kind you buy in a bag)
1/2 cup almonds, slivered
Preparation:
Preheat grill to medium high.
Sprinkle steaks with just salt and pepper.
Combine cabbages, 2 tablespoons of the lime juice and 1 tablespoon of the Hoisin Sauce.
Toss well and set aside.
Grill steaks to personal preference.
When done cut crosswise into thin slices.
Combine the remaining ingredients with the slightly marinated cabbage and toss well.
Arrange salad on four plates and divide the meat equally between them.
Optional: You can also add diced tart apples or a can of drained mandarine oranges.
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You
Can Call Me AL!
Asparagus Lasagne
Ingredients:
5
tablespoons butter, divided
1 lb mushrooms, coarsely chopped
1 teaspoon salt
2-1/2 cups milk
2 lbs fresh asparagus, cooked
1 (8 ounces) package monterey jack cheese, shredded
2 tablespoons green onions, thinly sliced
1/4 cup flour
1/8 teaspoon pepper
9 lasagna noodles, cooked
1 (16 ounces) carton cottage cheese
1 cup grated parmesan cheese
Preparation:
Melt 3 T butter in a large saucepan over medium heat.
Add onions and mushrooms, cover and cook until tender (about 4 minutes).
Stir in flour, salt and pepper.
Gradually add milk. Cook, stirring constantly, until thickened (about 8 minutes).
Preheat oven to 325 degrees.
Grease a 13x9 inch pan.
Spread some sauce on bottom of pan.
Place 3 noodles on top of sauce, slightly overlapping.
Lay half the asparagus, then half the cottage cheese, half the Jack cheese, 1/3 of the
Parmesan and 1/3 of the sauce.
Repeat layer, ending with noodles, then add the last 1/3 of sauce and on top of that the
remaining Parmesan.
Dot top with remaining butter.
Cover with foil.
Bake for 30 minutes.
Uncover lasagne.
Increase temperature to 350 degrees.
Bake 15 minutes longer until golden and bubbly.
Let stand 15 minutes before slicing.
Serve with a fresh salad, garlic bread, and a glass of white wine.
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Redneck Roe!
Tennessee Caviar
Ingredients:
1
(15 ounces) can black-eyed peas, drained
1 (11 ounces) can corn, drained (white corn if you can get it)
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 - 4 green peppers, sliced
1/3 cup chopped fresh cilantro
1 cup picante sauce
2 tablespoons cider vinegar
2 cloves garlic, minced
Preparation:
Combine the peas, corn, tomatoes, bell pepper, green pepper, green onions, cilantro,
picante sauce, vinegar and garlic in a bowl and mix gently.
Chill about 8 hrs. and then drain.
Serve with tortilla chips.
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Bayou Bisquit!
Louisiana Swamp Burger
This authentic recipe is from Houma, LA, about 70 miles
south of New Orleans.
Ingredients:
1-1/2
lbs lean ground beef
2 teaspoons onion powder
1 teaspoon minced garlic
1 whole egg
1 teaspoon seasoning salt (Seasonall works well)
1 onion
1 cup fresh sliced mushrooms
2 slices cheddar cheese
2 slices monterey jack cheese
1 packet brown gravy mix (McCormick works well)
Preparation:
Put ground beef, onion powder, minced garlic, egg and seasoning salt in a medium sized
mixing bowl and mix well.
Shape meat into burgers and grill.
Sautee' onions and mushrooms until soft.
Prepare brown gravy mix as directed on package.
Place burger on a hamburger bun.
Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of
gravy.
Add condiments as desired.
Best served with lettuce, tomatoes and pickles.
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When
Life Hands You Basil, Make Green Lemonade!
Basil Lemonade
Ingredients:
1/2
cup rinsed lightly packed fresh basil leaves
3 tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice
Fresh basil sprigs
Preparation:
In a 1-1/2 to 2 quart glass bowl, combine basil leaves and sugar.
With a wooden spoon, crush leaves with sugar until thoroughly bruised.
Add water and lemon juice,
Stir until sugar is dissolved, about 2 minutes.
Taste and add more sugar if desired.
Pour through a strainer into ice-filled glasses.
Garnish with sprigs of fresh basil.
The type of basil you use will contribute to the 'personality' of this drink. Dark purple
basil tints the lemonade pink and has a milder flavor than green varieties. Lemon basil
adds a lemon-drop essence. Cinnamon and Thai basils make this more spicy.
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are property of John Rambo and the NWL/HOUSE of PAIN.
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by the National Wrestling League
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