PASTA

LOW CALORIE

PEROGIES (Europe)

6 cups flour
2 tsp. salt
1/2 tsp. baking powder
1/2 cup instant mashed potatoes

Mix well together. Make a hole in center and add the filling.

Filling  
2 qts. mashed potatoes 
add Cheese Whiz or cottage cheese
onions cooked in margarine or oil

Mix well, season with salt or pepper to taste.

2 eggs
1/2 cup oil
1 tbsp. vinegar
2 cups skim milk or warm water

Heat and add to flour, mix to a soft dough, adding more flour if needed, knead until smooth. Divide into 3 balls, cover and let rise for 1/2 hour. Roll thin & cut into rounds or squares. Place on a cloth & cover until ready to fill. Brush lightly at edges with water. Fill with filling, fold over and pinch edges together, cover with cloth until you have enough to cook. Boil 15 minutes, slowly drain, put in pan with some oil, serve with fried onions and cream.

CHRISTMAS CHEESE SCONES (N.Z.)

2 cups flour
2 teaspoons baking powder
2 oz butter
1/2 teaspoon salt, pinch of cayenne pepper
3 oz. grated cheese
milk to mix to a fairly firm dough

Mix together flour, baking powder, salt and pepper
Cut in the butter: add milk and mix just enough to incorporate.
On a floured board, roll our to 1/2 inch thick.
Cut into rounds and place on greased cookie sheet.
Brush tops with milk and sprinkle with some more grated cheese.
Cook at 400 farenheit for 10 minutes.
Cool on a wire tray under cloth.

CORSICAN CHICKEN CASSEROLE

The combination of chicken, olives, mushrooms, tomatoes, and potatoes all cooked together in a single dish make today's recipe an interesting and pleasant alternative to more conventional chicken casseroles.

(Serves 4)

1 large Roasting Chicken
4 Tbs. (1/4 cup) Olive Oil
8 oz. Button Mushrooms
4 oz. Olives (Green or Black) pitted
1 lb. Mediterranean or Italian-style Tomatoes
Salt and Pepper to Taste
1 lb. small New Potatoes, scrubbed

Preheat oven to 350-F, 180-C degrees, or Gas Mark 4.
In a pan into which the chicken will fit well with the other ingredients, heat the olive oil and brown the chicken all over at a moderately warm heat setting.
Rinse the mushrooms and add them and the olives to the chicken. Finely chop the tomatoes if you're using fresh and not canned. Pour the tomatoes over the chicken, season generously, and bake, covered, for about an hour.
Brown the new potatoes in a frying pan in a little olive oil and add them to the chicken, making sure the potatoes are covered by the sauce. Bake for another 30 minutes.
To serve, remove the chicken first and carve or cut into jointed sections. Place chicken portions on a serving dish and surround them with the potatoes. Pour the sauce over the top and enjoy.

HAM BALLS (Sweden)

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 tsp. parsley flakes
2 tsp. spicy brown mustard
2/3 tsp. milk

Heat oven to 350 farenheit. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch. Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients. Shape mixture into 1 inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.  

SWEET & SOUR PORK (China)

(Serves 4 or 5)

 
• 1 lb. lean boneless Pork
• 1 tsp. Salt
• 2 Eggs, beaten
• 3 Tbs. plus 1 tsp. Cornstarch
• 1 medium Green Pepper
• 7 oz. Bamboo Shoots
• 4 cups Vegetable Oil for deep-frying
• 4 tsp. Garlic, sliced
• 2 Tbs. Scallions, chopped

Sauce Ingredients:
• 4 Tbs. (1/4 cup) Granulated Sugar
• 3 Tbs. White Wine Vinegar
• 2 Tbs. Soy Sauce
• 2 Tbs. Tomato Ketchup
• 1 cup Water
• 1/4 tsp. Salt
• 2 tsp. Cornstarch dissolved in 2 tsp. Water
• Steamed White Rice

Cut lean pork into diamond-shaped slices about 1 inch long. Mix with the salt and let stand for 15 minutes, then mix well with the eggs and the cornstarch.
Halve the green pepper and deseed while rinsing. Chop the green pepper, and then chop the bamboo shoots into pieces about the same size as the pork; set aside.
Warm the vegetable oil in a wok over medium heat to very hot, about 375-F degrees. Deep-fry the pork slices until they turn golden brown and float to the surface.
Drop the bamboo shoots into the oil and remove immediately, along with the pork. Drain well on paper towels and set aside.
Prepare the sweet-and-sour sauce in a separate saucepan. Blend together the sugar, vinegar, soy sauce, ketchup, water, salt and cornstarch mixture over moderate heat. Stir occasionally until the sauce thickens, then reduce the heat to simmer.
Pour the excess hot oil out of the wok, being very careful to prevent burns by not allowing it to splatter. Leave about two tbsp. of warm oil in the bottom of the wok.
Re-heat to very hot, or until the surface of the oil begins to ripple. Add the garlic, and stir-fry. Then add the scallions and green pepper and stir fry.
Pour the sauce into the wok. Add the pork and stir to coat thoroughly. Pour the meat and sauce over a bed of steamed white rice to serve.

Tip: You may prepare your own Sweet & Sour Sauce from scratch by combining 3/4 cup water with 3/4 cup brown sugar in a saucepan over moderate heat. When the mixture comes to a boil, add 1/2 cup cider vinegar and cook just for a minute more. Stir in 3 Tbs. cornstarch, 2 Tbs. soy sauce, and about 1/4 cup of water. Simply stir until thickened. Serve warm or cold on the side of nearly any meal.

SWISS SCONES

1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut in small pieces
1/2 cup golden raisins
Grated rind of small orange
1/2 cup buttermilk (or 1/2 cup milk with 1 tablespoon lemon juice)
Enough milk or cream to brush top of scones
2 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon

Preheat oven to 425^oF. Place first 5 ingredients in a medium bowl and mix well. Cut butter into flour mixture with pastry cutter, until it resembles course meal. Add raisins and orange rind. Add buttermilk and mix with fork until dough leaves sides of bowl. Place dough on floured board and pat into a circle or rectangle 1/2" thick. Cut in 2" circles or hearts with cookie cutter and place on lightly greased cookie sheet (parchment paper also works). Space about 1 1/2" apart. Brush tops with cream or milk and sprinkle with sugar/cinnamon mixture (avoid getting sugar on cookie sheet as it will burn). Bake for 10 minutes, until tops are lightly brown. Serve fresh from the oven or let cool and place in an airtight container. Scones can be stored 1 - 2 days, but are best fresh.

Variations: Substitute dates for raisins or try chocolate chips.

INDIAN CHICKEN CURRY

1/2 cup butter or olive oil
2 large onions
3 whole cardamom (1 tsp. grated)
1 1" stick cinnamon (1/2 tsp. ground)
2 minced garlic cloves
1 tsp ginger
1 Tbsp cumin
3 1/2-4 lb chicken, cut up
1 Tbsp curry
1 tsp coriander
1 tsp turmeric
1/2 tsp Tabasco
3/4 cup water
2 tomatoes, peeled and chopped

Saute chopped onions and garlic in butter or oil; add spices, tomato and water. Simmer, then pour over chicken and cook for 1 3/4 hours on top of stove in covered pan. Just before serving, salt to taste. Serve over rice. 

CLASSIC EGGS BENEDICT (U.S.A.)

12 eggs
3 egg yolks
2 Tbsps lemon juice
Tabasco sauce
6 English muffins, split
12 slices Canadian bacon
1 stick butter (4 oz)

Lemon Hollandaise:
Melt butter in a small sauce pan. Let cool to the touch but still remain liquid. Skim white milk solids off the top with a spoon and discard. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mixture over double boiler (heat) and mix while you count to 15. Remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mixture as it thickens making sure to scrape the sides of the bowl. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste. Discard after 1 hour. Do not cool and reheat.

Eggs:
Toast English muffins lightly and heat Canadian bacon.
Poach the eggs in a shallow pan and remove with a slotted spoon.
Place eggs on muffin and Canadian bacon.
Top with Hollandaise and enjoy.

Garnish:
Sliced black olives, Tabasco, lemon twist.

IRISH ROASTED CHICKEN

Today's recipe takes a while to prepare, but you will be rewarded with a delicious main course of chicken with a side of potatoes and stuffing, not to mention wonderful aromas during the roasting process. Consider this recipe your Pot O' Gold, found at the end of an Irish rainbow ... or any rainbow, for that matter.

(Serves 6)

4-lb. whole Chicken
4 oz. Oatmeal
1 medium Onion, chopped
2 Tbs. Butter
3 Tbs. Chicken Stock
Salt and White Pepper to taste
3 Tbs. Olive Oil
6 oz. Irish Bacon
3 medium Onions, sliced
4 medium Carrots, sliced
2 lb. Red Potatoes with skins on
Up to 1/2 cup Seasoned Flour

If there are giblets with the bird, remove them, rinse all but the liver (reserving that for another use), and cover them with water. Add salt and pepper, bring to the boil, and simmer for half an hour. Skim off the fat, and use as your chicken stock in the recipe. Otherwise, The Kitchen Staff recommends you use a low-sodium can or two of Chicken Broth.
Wipe the bird inside and out, and remove any lumps of fat from the inside. Sprinkle inside and out with a bit of salt.
Mix together the oatmeal, chopped onion, butter, chicken stock, and some white pepper. Stuff the bird with this mixture and secure well with small skewers.
Warm the olive oil in a large skillet over medium heat, and lightly fry the Irish bacon. When it's crispy, remove the bacon to paper towels to drain; then chop and place in a large casserole or Dutch Oven large enough to accommodate the bird (and eventually the potatoes).
Quickly brown the chicken on all sides in the same skillet, and place it on top of the Irish bacon pieces.
Sauté the sliced onions with the carrots until both are just a bit soft. Add the vegetables to the casserole or Dutch oven.
Strain the giblet stock and add liquid if needed to make about 1 cup. Heat the stock through and pour over the chicken (alternatively, use canned broth or stock).
Cover and cook the chicken in a pre-heated 350-F degree oven for about an hour.
Meanwhile, cut the red-skinned potatoes into thick slices and either blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole or Dutch oven. You may need to add a little more stock if too much moisture is lost during the first hour of baking.
Put a few dabs of butter over the potatoes, then cover the pot and continue to bake for another 30 minutes, removing the cover during the last few minutes of baking to brown the potatoes appetizingly.
To serve, place the whole chicken on a platter, surrounded by the potatoes. Remove any skewers that were used to truss the bird while baking. Drizzle the Irish bacon bits over the top.
Carve and serve a portion of potatoes and stuffing with each piece of chicken.

CHICKEN NOODLE STIR FRY (China)

1/2 cup (125 ml) chicken broth
2 Tbsp. (25 ml) soy sauce
14 oz. (400 g) package fresh chow mein noodles, steamed
1 small onion, thinly sliced into strips
2 tsp. (10 ml) ginger, minced
1 carrot, cut into thin bite-size strips
3 cups (750 ml) shredded Chinese cabbage
3 Tbsp. (50 ml) oyster sauce
1/2 tsp. (2 ml) dark sesame oil
1 Tbsp. (15 ml) vegetable oil
2 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into bite-sized strips
1 red pepper, cut into thin bite-size strips
2 green onions, thinly sliced

Stir together broth, oyster sauce, soy sauce and sesame oil until blended.Cook noodles according to package directions; drain well and set aside.
In a very large frying pan or wok, heat oil over medium-high heat. Add onion, garlic and ginger; cook, stirring continuously, until onion has softened slightly. Add chicken and carrot. Continue to cook until carrot has softened and chicken is cooked. If mixture sticks at all, add a bit of chicken broth or water.
Add noodles, red pepper, cabbage and oyster sauce mixture. Continue to stir until heated through. Stir in green onions. Serve immediately.