Sarah's Fudge
Ingredients:
3 cups (710ml) chocolate chips (I recommend milk
chocolate for your first batch).
1 can sweetened condensed milk
1/4 cup (1/2 of a stick) of butter (don't use
margarine).
(2 ounces or 56.7 grams)
Cut up butter into a microwavable bowl.
Add chips and cond.
milk. Microwave on 50% power (this is important!)
for 2
minutes. Stir (it will still be lumpy,
but just try to mix it up a bit).
Microwave at 50% again for 2 minutes. You
might still have
some unmelted pieces of butter, this is okay.
Mix till the fudge
gets thicker and looses its gloss (it will go
from
shiny to dull). Put in buttered pan (or
line it with wax paper).
Put in fridge for 1 hour.
You can do all sorts of things with this.
I've added nuts (pecans
or walnuts), I've made it with peanut butter
chips and topped it
with another batch of chocolate (I divided it
into two pans), and
I made a mint version using white chocolate chips,
wilton green
*chocolate* coloring (this is important.
regular food coloring
will NOT work) and a couple of drops of creme
de menthe oil
(again, important, regular flavoring will NOT
work).
Experiment and have fun! And don't make
too
much, it make the scales scream...grin.
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Easy Creamy Fudge
Submitted by Rebecca
12 oz chocolate chips (or 350 g puur chocolade,
cut into pieces)
1 (14 oz?) can sweetened condensed milk
teaspoon vanilla extract
1-1/2 c. chopped nuts (any type, or a mixture)
-optional
Melt chocolate (try Albert Hein's extra bitter
for a special
treat) and condensed milk in a double boiler
(or very carefully in a saucepan over low heat),
stirring often.
When mixture is smooth, remove from heat and
stir in vanilla and nuts. Pour into a 9
x 9 square
pan and allow to cool (goes faster in the fridge
or -
if you're really impatient - the freezer).
I line the pan with foil, which makes removal
and clean-up really easy.
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Dark Sticky
Marinade
Submitted by Kellie
3 tbsp dark brown sugar
3 tbsp Lyles Golden Syrup *
3 cloves minced garlic
3 tbsp red wine vinegar
2 tbsp prepared mustard (I use French mustard)
1 tbsp dried mustard (such as Colemans)
1 small tin of tomato paste
Mix everything together in a small saucepan.
Warm over
low heat to melt the sugar and get the flavours
melding together.
Let cool and then pour over your meat. Cover
the marinade
coated meat and let sit for at least 30 minutes
.. I tend to do this the
day before and marinade over night. With
the above recipe you
can adjust things to get it to your own taste
.. more sugar and
golden syrup for a sweeter taste or more vinegar
for a sour taste.
* Lyles Golden Syrup is a British product that
can be found
in some grocery stores and import shops.
It is rather like corn
syrup. You can also try maple syrup (ahornstroop)
in place
of the golden syrup which is especially nice
with pork chops or
ribs.
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Fiesta Cheesecakes
Submitted by Sarah
Tortillas
Cheesecake mix
cinnamon
sugar
oil for deep frying
Whipped cream
strawberry sauce (or your favorite topping for
on cheesecake)
Take a tortilla, place it on a flat surface.
Spoon some cheesecake mix in the center of it.
Roll it up like an enchilada (both ends folded
in and then rolled up,
leaving no openings for the cheesecake to drip
out)
Deep fry until the cheesecake is cooked.
Sprinkle with cinnamon and sugar.
Cover with favourite sauce and whipped cream.
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Homemade Bisquick
Submitted by Kellie
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon shortening (substitute solid frituurvet)
Combine all ingredients stir
and mix until you have a granular texture, like
cornmeal; put mixture in
glass jars and cover tightly
- use as a substitution for Bisquick.
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Fresh
Linguine With Watercress And Nut Butter
Submitted by Kellie
Serves 4
500g packet fresh linguine or tagliatelle
85g/3oz butter
1 tbsp olive oil
140g/5oz mixed nuts, such as walnuts, pine nuts,
blanched almonds or
pecans, roughly chopped
75 g bag watercress (I've used fresh spinach)
grated zest and juice of 1 lemon, plus extra
zest to serve
Parmesan chavings, to serve
1) Cook the fresh pasta in a large pan of lightly
salted boiling water for
2 minutes. Draina nd rinse under hot water.
2) Heat the butter and oil together in
a frying pan. When the butter has
melted, stir in the nuts and fry until lightly
browned. Add watercress (or
spinach) and lemon zest and cook just until the
watercress has wilted.
3) Return the pasta to the pan, add the
lemon juice and season with salt
and pepper. Warm through gently, then toss
with the nut butter and
watercress.
Serve garnished with the Parmesan shavings and
extra lemon zest.
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Texas Sheet Cake
Submitted by Beth
Ingredients:
1 cup butter or margarine
1 cup water
4 tablespoons unsweetened cocoa powder (I double
this amount...much better)
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 cup butter or margarine
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners (powdered) sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Directions:
1 Bring 1 cup butter or margarine,
water and 4 tablespoons
cocoa to a boil in a large
saucepan.
2 While still hot, remove from heat
and add 2 cups flour, 2
cups white sugar, and salt.
Mix well.
3 Beat in eggs, sour cream, and baking
soda. Do not beat too long.
4 Pour into greased sheet cake pan
(jelly roll size 15 x 10 x 1 inch).
5 Bake 20-22 minutes at 375 degrees
F (190 degrees C).
6 To Make Icing: Bring 1/2 cup butter
or margarine, 4 tablespoons
cocoa and 5 tablespoons milk
to a boil.
7 Remove from heat. While still hot,
add confectioners' sugar vanilla
and nuts. Beat well.
8 Ice cake while icing is still hot.
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Cappuccino Brownies
(adapted from Gourmet, December 1996 recipe found
on www.epicurious.com)
Submitted by Rebecca
For brownie layer:
4 ounces (120 g) fine-quality bittersweet chocolate
(not unsweetened), chopped
3/4 stick (75 g) unsalted butter, cut into pieces
1 tablespoon instant espresso powder, dissolved
in 1/2
tablespoon boiling water
3/4 cup (140 g) sugar
1 teaspoon vanilla
2 large eggs
1/2 cup (60 g) all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped
For cream cheese frosting:
4 ounces (100 g) cream cheese, softened
3 tablespoons (40 g) unsalted butter, softened
3/4 cup (100 g) confectioners' sugar, sifted
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
For glaze:
3 ounces (80 g) fine-quality bittersweet chocolate
(not unsweetened)
1 tablespoon (15 g) unsalted butter
1/4 cup (60 ml) heavy cream
2 1/4 teaspoons instant espresso powder, dissolved
in
1/2 tablespoon boiling water
Preheat oven to 350°F (190°C) and butter
and flour an
8-inch (20 cm) square baking pan, knocking out
excess
flour.
Make brownie layer:
In a heavy 1 1/2-quart saucepan melt chocolate
and
butter with espresso mixture over low heat, stirring,
until smooth and remove pan from heat. Cool mixture
to
lukewarm and whisk in sugar and vanilla. Add
eggs, 1
at a time, whisking well until mixture is glossy
and
smooth. Stir in flour and salt until just combined
and
stir in walnuts.
Spread batter evenly in pan and bake in middle
of oven
22 to 25 minutes, or until a tester comes out
with
crumbs adhering to it. Cool brownie layer completely
in pan on a rack.
Make cream cheese frosting:
In a bowl with an electric mixer beat cream cheese
and
butter until light and fluffy. Add confectioners'
sugar, vanilla, and cinnamon and beat until combined
well. Spread frosting evenly over brownie layer.
Chill
brownies 1 hour, or until frosting is firm.
Make glaze:
In a double boiler or metal bowl set over a saucepan
of barely simmering water melt chocolate and
butter
with cream and espresso mixture, stirring, until
smooth, and remove top of double boiler or bowl
from
heat. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies,
covered, until cold, at least 3 hours.
Cut chilled brownies into 24 squares and remove
them
from pan while still cold. Serve brownies
cold or at
room temperature. Brownies keep, covered and
chilled,
in one layer, 5 days. Ice cake while icing is
still hot.
Don't eat it all! It's tempting, but don't
do it! ;)
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Peanut Sauce (Pinda
Saus)
Submitted by Rebecca
peanut butter (1 jar for about 5 good eaters)
sambal, or if you can't find it, cayenne peper
garlic
brown sugar, honey, or blackstrap molasses
1.5 liter (5-3/4 c) milk or soy milk
onion
oil
ketjap manis
coconut milk (optional)
lemon juice (optional)
Dice the onion finely and saute it in oil until
it's
translucent. Add the peanut butter and
milk and stir
well to blend.
Stirring constantly with a _wooden_ spoon (scraping
the bottom so sauce doesn't burn to the bottom
of the
pan), add the remaining ingredients. Suggested
amounts: for one jar of peanut butter,
start with 1
tablespoon sambal [translator's aside:
WAY less that
that if you're using cayenne - try 1/8 or 1/4
of a
teaspoon to start with; you can always add more
if
it's not hot enough], 3 cloves of garlic, 3 rounded
tablespoons brown sugar or honey, 0.7 liters
(2-3/4 c)
milk, and one small onion.
Let it boil for a few minutes and keep tasting
and
adjusting seasoning.
Serve hot with rijsttafel [or frietjes!].
Leftover
sauce should be refrigerated immediately and
eaten
"quickly" [another recipe said up to 10 days
in the
fridge, but I don't think I'd keep it more than
5].
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Marinaded
Meat with Peanut Sauce (pinda saus)
Submitted by Becky
Marinade
chicken or pork loin chopped (however much you
think
your family can eat)
sambal (to taste [1tsp or less])
1/2 onion finely chopped
1 tsp garlic
1 tbs sugar
sweet soya sauce - enough to turn all meat brown
2 or 3 hours ahead of time mix the marinade together
and put the meat in. Refrigerate.
Pindasaus
1/2 jar of NATURAL peanut butter (most JIF, Skippy,
etc have sugar in them and you don't want that!)
1/2 finely chopped onions
1 tbs chopped garlic
3 tbs sugar
3 tbs sweet soya sauce
1 tsp sambal olek
water or milk (1.5 times the amt of the peanut
butter)
1 tbs of butter
Melt butter in saucepan. Put the onions
and garlic in
and cook on medium heat until the onions are
transparent. Add the rest of the ingredients.
The
mixture will look strange, but bring to a boil.
The
peanut butter expands and thickens. Cook
on med/low
heat for about 30 minutes. Add water to
thin
pindasaus if necessary.
About 15 minutes before you want to serve fry
meat up
in a pan. You can put the meat on the sticks
if you
want too, but I never do because it makes it
harder to
cook the meat and I tend to stab my fingers a
lot. I
serve the meat on a plate with the sauce on top
(Looks
awful but tastes great) with a nice french stokbrood
or baguette.
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Jollof Rice for 4 adults
Submitted by Susan
Ingredients
Easy cook rice (500g)
5-6 medium size tomatoes
1 yellow round chili pepper without seeds(or
any hot chili as pref'd)
1 large sized onion
Shrimps as required
mixed vegetables as required
diced chicken (optional)
chicken stock cubes (or preferred flavor)
5cl or 6 tablespoonfuls of vegetable/sunflower
oil.
Thyme/curry/white pepper.
2 tablespoonfuls of tomato puree
Cooking
Blend chili pepper, tomatoes and 3/4 of onion.
Boil rice until slightly cooked, separately (fully
cooked is
ok too). Chop 1/4 of onion and fry in vegetable
oil in a wok until brown. Add
shrimps/diced chicken to wok and cook until chicken
is tender. Add blended
chilli/tomatoes+puree, cook at medium hear for
about 10 min. Add a sprinkle
of thyme and white pepper and teaspoonful of
curry. Add one stock cube and
allow to cook for about 5 mins, stirring occ.
Add salt to taste. Pour in cooked
rice and mixed vegetables and mix properly.
Cook on low heat for about 15
mins with pot covered.
Serve with stewed chicken or fish.
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Substitute
for Sweetened Condensed Milk
Submitted by Beth
Here's how to make sweetened condensed milk out
of
evaporated milk. Remember, never substitute
one for the other.
This will make the equivalant of 1 can (about
1 1/3 cup)
Heat the following ingredients until sugar and
butter are dissolved:
- 1/3 cup and 2 tbsp evaporated
milk,
- 1 cup sugar,
- 3 tbsp butter or margarine
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Slavinken
1 cup lean ground pork
1 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground pepper
1/4 teaspoon ground nutmeg
2 tablespoons fine dry breadcrumbs
12 slices bacon
8 toothpicks
Mix the pork, salt, spices and bread crumbs
well. Form 4
cylinder-shaped
rolls. For each roll, place 2 slices of
bacon parallel on the
counter. Roll the bacon slices around
the meat roll, then fold a
third slice of bacon lengthwise around
the meat roll to cover the
ends. Fasten this slice with 2 toothpicks,
1 at each end. Place
the bacon rolls on a cookie sheet.
Bake in a preheated oven at
350 degrees F. for 1/2 hour. Remove
toothpicks and serve.
NOTES : Slavinken are traditionally served
with boiled potatoes
and vegetables such as cauliflower, peas,
spinach or endive and a
Dutch-style salad.
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Brownie Mix (submitted
by Beth)
Preparation Time: about 10 minutes
Cooking Time: 30 minutes when baking the mix
Serves: makes about 2 dozen brownies
Amount
Ingredient
--------
-----------------------------
2 1/4 C (560ml) Sugar
2/3 C (175ml) Cocoa Powder
1/2 C (125ml) Chopped Pecans
1 1/4 C (310ml) Flour
1 tsp
Baking Powder
1 tsp
Salt
To make the mix, combine flour, baking powder,
and salt.
In a large wide mouth jar, layer the flour mixture,
then the cocoa
(may need to wipe down the insides sides of the
jar), sugar, and
the chopped pecans.
The jar is now perfect for gifts or to keep when
you want to make a
quick treat.
To make the brownies, just empty the mix into
a large mixing bowl.
Add 3/4 cup butter or margarine melted.
Add 4 beaten eggs and mix well.
Spread batter into a sprayed 9 x 13 inch (23x30cm)
baking pan.
Bake at 350F (180C) for 30 minutes.
Cool completely in pan. Cut into 2 inch (5 cm)
squares.
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Tzatsiki.Greek
Salad (submitted by Lori)
Ingredients:
1 Large Cucumber peeled and grated-squeeze out
excess liquid
500 grams of plain kwark
1 Tblsp. of Olive Oil
1 Tsp. Vinegar
1/2 Tsp. salt
1 Tblsp. plus to taste of Dill
1 medium clove of garlic minced
Combine all ingredients. Chill for at least 1
hour to blend flavors.
Serve cold.
This recipe can be adapted to your taste as far
as the dill and or
garlic goes.
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Bean and Rice Stuffed Peppers
(submitted by Madeleine)
Preparation time: 20 minutes
Cooking Time: 30 minutes
6 medium-size peppers
1.5 cups (.35 liters) cooked rice
1/2 cup (.12 liters) chopped onion
1 15oz can (.43 kilograms) kidney beans or black
beans
1 14.5oz can (.41 kg) stewed tomatoes
1 4oz can (.11kg) chopped chilis (or use fresh!)
1 teas chili powder (sorry, couldn't find that
equivalent! :)
1.5 cups (.35 liters) shredded sharp cheese (such
as Monterey Jack,
Cheddar, etc)
The beauty of this recipe is that you can improvise
any way you like.
I use cheddar with jalapeno peppers, and hot
chilis. If you like, you can add
additional vegetables you have around.
1. Cut tops off peppers and remove seeds. Cook
tops and bottoms in boiling
water 5 minutes. Drain and set aside. (I put
them in a casserole dish and
microwave for a few minutes)
2. Combine rice and next 5 ingredients in a medium
bowl; stir in 3/4 of the
cheese. Taste: adjust seasonings, add salt and
pepper, etc.
Spoon mixture evenly into cooled peppers and replace
pepper tops; place
peppers in large baking pan or dish. Add hot
water to dish to a depth of
1/2 inch (1.27 centimeters)
3. Bake uncovered at 350 degrees (176.67
centigrade) for 25 minutes (I
microwave for 15 minutes, covered and without
water) Sprinkle evenly with
remaining cheese; bake an additional 5 minutes
or until cheese melts.
Yield: 6 servings. Calories per serving 257. I
usually make double the rice
filling and freeze it. Then I have a quick meal
to put together for the
future.
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Bitterballen
(Meatball Hors d'oeuvre)
Reproduced by permission of World
Wide Recipes
These little meat balls are frequently served
at parties and other
festive occasions. The Dutch usually serve
them with mustard for
dipping, and you might want to serve them with
a variety of dips,
including mustards, chutneys, and barbecue sauces.
4 tbl. butter or margarine
1/2 lb ground beef or veal
1/4 cup carrot, finely diced
1/2 cup onion, finely chopped
salt and freshly ground black pepper to taste
A grating of fresh nutmeg
1 tbl. fresh lemon juice
2 tbl. parsley, finely chopped
5 tbl. flour
1 cup beef broth or milk
1/2 cup dry bread crumbs
1 egg, beaten with 1 tsp. water
Oil for deep frying
Heat one tablespoon of the butter in a large skillet
over moderate
heat and cook the meat, carrots, and onions until
the meat is browned
and the carrots are tender. Drain the meat in
a colander, then place
in a mixing bowl. Add the salt, pepper, nutmeg,
lemon juice, and
parsley and stir to combine. Set the meat mixture
aside. Heat the
remaining 3 tablespoons of butter in a saucepan
over moderate
heat and stir in the flour to make a roux. Cook
this for 2 to 3
minutes, then add the beef broth or milk. Continue
heating, stirring
constantly, until the sauce boils and becomes
quite thick. Combine
the sauce with the meat mixture, stirring to
combine them thoroughly,
and chill this mixture for at least two hours
in the refrigerator,
until it has become solid. When the mixture has
solidified, roll it
into balls about 1 inches in diameter, using
your hands. Roll the
balls in the bread crumbs, then in the egg and
water mixture,
then in the bread crumbs again. Fry a few at
a time in a deep fryer
with at least 2 inches of oil at 375 degrees
until golden (about
2 to 3 minutes). Drain on paper towels and serve
immediately.
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Chicken Bits in Onion Gravy
(submitted by Suzanne)
feeds 2
2 chicken breasts, cleaned and cut into cubes
one medium onion, chopped
1 heaping tablespoon butter
chicken bouillon cube
1 heaping tablespoon flour
1 1/4 cups lukewarm water
Melt the butter in a non-stick pan. Add
the onions and saute until
soft. Add the chicken breast cubes and
brown evenly. Don't worry if
the onions get a little brown, that adds to the
flavor. Spoon the
flour into something you can shake (I use an
empty peanut butter jar)
and add the water. Shake until the lumps
are gone. Careful, tho! If
your water is too hot it will "explode".
If in doubt, use cold water.
Slowly add the flour/water mixture and stir gently.
Crumble in the
chicken bouillon cube and stir. Let this
simmer gently for a bit,
maybe while you cook your potatoes and vegetable.
If the gravy gets
too thick add a little water. Delicious
served with mashed potatoes,
corn and a fresh-baked roll.
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2000 Suzanne and Harold, Webdesigns
Created March 29, 2000
Updated May 3
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