Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: Misc Recipes, super foods recipes, low carb recipes, crock pot recipes, healthy recipes

Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: low carb recipes, super foods recipes, camping recipes, weight control, healthy cooking

Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: low carb recipes, healthy recipes, food recipes, soups and stews, cooking light magazine

KOUMYSS.

Dissolve a third of a cake of compressed yeast in
a little tepid water ; take a quart of milk, fresh from
the cow, or warmed to blood heat, and add to it a
tablespoonful of sugar and the dissolved yeast. Put
the mixture immediately in beer bottles with patent
stoppers, filling to the neck, and let them stand for
twelve hours where bread would be set to rise that
is, in a temperature of 68 or 70 degrees then stand
the bottles upside down on ice until wanted.

HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound
of the best bicarbonate of soda, one pound of cream
of tartar and one-half pound of Kingsford’s corn-
starch. Mix thoroughly and sift three times, put up
in small tins. The best baking powder.

VANILLA EXTRACT.

One ounce of Mexican vanilla bean, two ounces
of loaf sugar, eight ounces of French rose water,
twenty-four ounces of alcohol 95 per cent. Cut up
the bean and pound with the sugar in a mortar, sift
and pound again until all is a fine powder. Mix the
alcohol and rose water; put the vanilla in a paper
filter, pour over it a little of the liquid at a time until
all is used ; filter again if not all is dissolved. Paper
filters may be obtained at any of the large drug
stores. The extract may be darkened by using a
little caramel.

Tags: easy recipes, cooking school, home cooking, low fat recipes, weight control

CHILI PEPPER SAUCE.

Twenty ripe tomatoes, six green peppers and four
white onions chopped fine, two cups of best wine or
cider vinegar, one cup of sugar, two tablespoonfuls
of salt, two even teaspoonfuls of ground mace, two
teaspoonfuls of nutmeg, two teaspoonfuls of cloves,
one teaspoonful of celery seed. Boil an hour and
bottle while hot. Very nice to serve with baked
beans.

MUSTARD PICKLES.

One quart each of tiny whole cucumbers, large
cucumbers sliced, green tomatoes sliced and small
button onions, one large cauliflower divided into
flowerettes, and four green peppers cut fine. Make a
brine of four quarts of water and one pint of salt,
pour it over the mixed vegetables and let it stand
covered twenty-four hours. Then scald it and turn
into a colander to drain. Mix one cup of flour, six
tablespoonfuls of mustard, and one tablespoonful of
turmeric with enough vinegar to make a smooth
paste, add one cup of granulated sugar and sufficient
vinegar to make two quarts in all. Boil this mix-
ture until it is thick and smooth, stirring constantly,
then add the vegetables and heat them through.

RIPE TOMATO PICKLE.

A peck of perfectly ripe tomatoes, two quarts of
fine cooking salt, half a pound of ground mustard,
one ounce of cloves, two green peppers, two or three
onions and one pound of brown sugar. Pierce the
tomatoes with a silver fork or broom straw, put
them in a stone jar with salt in alternate layers.
Throw away all the liquor made by standing one
week. Return to jar and cover with cold vater,
cover and let it stand twenty-four hours. Drain
again thoroughly, throw away the water, return the
tomatoes to the jar and cover with cold vinegar,
having added to the fruit, the onions and peppers
sliced, with the mustard, cloves and sugar. After
they have stood three weeks they are ready for use.

Tags: healthy recipes, Misc Recipes, crockpot recipes, copycat recipes, low fat recipes

SIMPLE FRUIT CAKE.

Three-quarters of a pound of butter, three-quar-
ters of a pound of sugar, one pound of sifted flour,
one-half pound of currants washed, one-half pound of
raisins stoned and chopped, one-half pound of citron
cut fine, one teaspoonful each of cloves, mace, allspice,
cinnamon and nutmeg, one-half cup of milk, one-half
cup of brandy, four eggs and one teaspoonful of soda.
Beat butter and sugar to a cream; add the yolks
of eggs beaten light with the spices and brandy; then
the fruit rolled in part of the flour ; add the soda to
the rest of the flour and stir alternately with the
milk into the other ingredients ; add at the last the
whites of eggs beaten to a stiff froth. Bake two
hours in a moderate oven.

BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped al-
monds, one-fifth of a pound of flour, one-fifth of a
pound of sugar, one-fifth of a pound of butter, two
eggs, a saltspoonful of cinnamon, a saltspoonful of
nutmeg. Put the flour in a mixing bowl, then the
sugar and spices, the butter and almonds, break the
two eggs over it all and beat with a spoon, form into
a dough with the hands and roll out about an inch
thick. Cut in any shape liked, either round, square
or oblong, reserving a little for strips to decorate the
top. Spread with jam, either currant or strawberry
or raspberry, and lay the thin narrow strips of dough
across the top. They should be cut with a jagging
iron. Bake about three-quarters of an hour in a mod-
erate oven.

POUND CAKE.

One cup of butter, a cup and a half of flour, a cup
and a half of granulated sugar, six eggs, and half a
teaspoonful of baking powder, flavor with almond
extract or any flavoring to suit the taste. Beat the
eggs together very light, then add sugar and beat
again. Sift the flour and baking powder together,
beat the butter to a cream, and stir the flour into it,
and then add the eggs and sugar and flavoring.

SPONGE CAKE.

Twelve eggs, the weight of ten in powdered sugar,
the weight of six in sifted flour, the grated rind and
juice of one lemon. Beat the yolks of the eggs to a
cream, add the sugar and stir well, and then the
lemon juice and rind. Add the whites of eggs beaten
to a stiff froth, and fold in the flour as quickly and
lightly as possible.

SPONGE CAKE.-NO. 2.

Four cups of flour, three cups of sugar, one cup
of cold water, eight eggs, two even tablespoonfuls of
baking powder, the grated peel of an orange. Pour
the water on the sugar in a bowl, stir until almost
dissolved, beat the whites to a stiff froth, the yolks
to a cream, put one cup of flour with the yolks into
the sugar and water, beat hard, add the whites of
the eggs, mix the baking powder with the flour, and
stir into the other ingredients by degrees quickly and
lightly. Bake in a shallow pan in a quick oven.
When it no longer sizzles it is done. Ice with a boiled
icing while hot, flavored with almond extract.

Tags: healthy recipes, low carb recipes, webkinz recipes, camping recipes, Cooking

Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of
sugar, eight egg yolks and a small vanilla bean. Put
the milk in a double boiler with the vanilla bean split
into halves ; beat the sugar and eggs to a cream, stir
into the hot milk and beat briskly until thick, remove
from the fire, strain ; when cold, freeze.

COFFEE ICE CREAM,

A quart of rich milk, three-quarters of a pound
of sugar, five ounces of coffee, eight egg yolks. Grind
the coffee and stir it into half a pint of boiling milk,
set it one side ; put the rest of the milk in a double
boiler, beat the eggs and sugar together until light,
stir into the hot milk, stir briskly until it thickens,
add the milk and coffee, turn it into a bowl and let it
stand until the last moment ; strain and freeze.

STRAWBERRY ICE CREAM

A pint of cream, a pint of strawberry puree and
three-quarters of a pound of sugar. Mix the sugar
and strawberry puree together and let it stand until
the sugar is dissolved, then add the cream ; pass it
through a sieve and freeze.

RASPBERRY ICE CREAM

Follow the recipe for strawberry ice cream, using
a little less sugar. All kinds of fresh fruit purees may
be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a
cup of English -walnuts chopped and pounded fine in
a mortar, and a little salt. When cold, freeze.

Tags: restaurant recipes, crock pot recipes, soups and stews, cooking school, low fat recipes

WHITE BREAD BALLS.

Take four ounces of bread from which the crust
has been removed, cut it into dice. Put half a cup of
milk in a saucepan with two ounces of butter and a
teaspoonful of sugar, let it come to a boil, then stir
in the bread and continue stirring until it no longer
cleaves to the pan, remove from the fire. When cool
stir into it two eggs, one at a time, and a little salt.
Cook in boiling water, as described for other balls,
and serve in a cream sauce as a vegetable. (See
spinach balls, page 74.)

NOODLES.

Beat the yolks of two eggs with a little salt and
one tablespoonful of cold water and stir in enough
flour to make a very stiff dough. Roll out as thin as
paper and then roll it up ; let it stand for an hour,
and then cut fine with a sharp knife. These will keep
any length of time, and can be used in soups, as a
vegetable or in a pudding.

NOODLES A LA FERRARL

Prepare the noodles as above, and cook in boil-
ing salted water from twenty to twenty-five minutes.
Drain well. Have ready a tomato sauce, stir the
noodles into it, turn into a baking dish, sprinkle well
with grated Parmesan cheese and brown in a quick
oven.

Tags: healthy recipes, soups and stews, cooking light recipes, southern cooking, home cooking

POTATO PUFF.

Two cupfuls of smoothly mashed boiled or baked
potatoes, two tablespoonfuls of melted butter, two
well-beaten whites of eggs, a cupful of sweet cream
or rich milk. Stir the melted butter into the potato,
then add the eggs and cream, season with salt and
pepper, turn into a buttered baking dish, bake in a
quick oven and serve in the dish in which it is baked.

WHITE POTATO CROQUETTES.

Boil and mash very fine four medium sized pota-
toes. Put half a cup of rich milk and a generous
heaping tablespoonful of butter in a saucepan over
the fire. When the milk comes to a boil, stir in the
mashed potatoes, season with pepper and salt to
taste, mix thoroughly and add the white of an egg
beaten to a stiff froth, remove from the fire, turn out
on a plate to cool, then make up in small cylinders,
dip in beaten egg, roll in cracker crumbs and fry a
delicate brown in boiling fat.

POTATO PAPA (a Mexican Dish).

Wash, pare and boil one dozen small white pota-
toes, mash while hot and add to them half a cup of
raisins stoned and chopped very fine, twenty large
Queen olives stoned and chopped fine, one table-
spoonful of parsley finely mince^l, an even teaspoonful
of sugar, and salt and pepper to taste. Mix all well
together, form into an oblong shape, leaving the top
rough. Brown a little butter in a spider, put the
papa into it, and after a few moments’ frying scatter
little lumps of butter over the top and set in the
oven to brown. Garnish with parsley and hard-
boiled eggs cut in quarters lengthwise.

SWEET POTATOES FRIED RAW.

Peel two or three medium-sized potatoes and cut
in slices about a quarter of an inch thick, fry in boil-
ing fat when they are a nice brown they are done
drain on paper for a moment before serving.

COOKED SWEET POTATOES FRIED.

Take several sweet potatoes cut in slices length-
wise, not too thin. Dip each slice in melted butter
and then in brown sugar, and fry in a little butter.

Tags: cooking recipes, cooking light recipes, southern cooking, low fat recipes, restaurant recipes