These look incredible :: from 101 Cookbooks

Ingredients

• 4 cups of Saskatoon berries; called Service berries in the US
• 3/4 cup of sugar, granulated
• 3 tablespoon of flour
• 1/4 cup of water
• Pastry for double crust pie
• 2 tablespoons of lemon juice

• 3 1/2 cups of Saskatoon berries
• 1/2 cup of water
• 3/4 cup of sugar
• 3 tablespoon of corn starch
• 2 teaspoon of lemon juice
• 1 tablespoon of butter
• 1/2 teaspoon of Almond Extract

• 2 cups pastry flour
• 1 teaspoon of salt
• 1/2 cup of lard
• 1/4 cup of cold water

1. Cook berries in water until boiling. Reduce water if using frozen berries. Add mixed cornstarch and sugar and boil until clear, stirring constantly. Remove from heat. Add lemon juice, butter and almond extract. Cool. 
2. Use as a filling for single or double crust pie, tarts, or on a cheesecake.

1. Sift flour, measure and sift again with salt. Cut in lard until in pea-sized pieces. Mix in cold water. Form into a ball. Roll out and place in pie plate. Use extra pastry for top crust. Bake at 425 F for 15 minutes. Cool.

• Pastry for double crust pie
• 1 Egg; slightly beaten
• 1/2 c Brown sugar; lightly packed
• 1 ts Vanilla
• 1/2 c Corn syrup
• 1/4 ts Salt
• 1/4 c Shortening; 'golden' flavour
• 3/4 c Raisins

Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly.  Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans.

Technorati Tags : dessert, pastry, tart, recipe

• 1 Pack Large Egg Roll Wrappers

Filling

• 6 Oz Lean Beef Or Lamb -- finely ground
• 1 Medium Cooked Potato -- diced
• 1/4 Cup Green Peas -- cooked
• 1 Medium Onion -- grated
• 1 Clove Garlic -- crushed
• 1/2 Inch Piece Fresh Ginger -- grated
• 2 Teaspoons Curry Powder
• 1/2 Tsp Chilli Powder
• 1/4 Tsp Turmeric
• 1 Tsp Salt
• 1/4 Tsp Black Pepper
• 2 Tbsp Butter
• 1 Tbsp Lemon Juice
• 1 Tbsp Fresh Coriander, Chopped -- or mint

Cover the egg roll wrappers with a damp cloth until needed.
 
Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and  herbs. Stir well and leave to cool.  Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the  whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.  Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with a fresh mint chutney.  Makes 36 samosas.

Technorati Tags : samosas, recipe

• 8 eggs
• 1 lg onion coarsely grated
• 1 ts mashed garlic
• 1/2 ts grated ginger
• 3 T ghee
• 2 T vindaloo or a hot curry paste
• 3 T coconut paste
• Vegetable oil for deep frying
• 1 T chopped coriander or mint leaves
• Lemon juice

Boil the eggs in water containing 1 ts vinegar for 8-9 minutes. Remove to a large dish of cold water, and peel when cool. Prick evenly all over with a fork and dry well.  Cook the Onion, garlic, ginger and chilli in the ghee or butter until golden and softened. Add the vindaloo or hot curry paste and cook briefly. Then add the coconut cream and 1/3 cup water.  Cook, stirring until sauce becomes thick.  Heat frying oil and deep-fry the eggs until golden on the surface.  Transfer to the other pan. Add coriander and lemon juice to taste and simmer in the sauce for 8-9 minutes. Serve with rice.

Technorati Tags : egg, curry, recipe

• 1 c Chicken stock OR low-sodium chicken broth
• 1 c Clam juice
• 1 tb Vegetable oil
• 3 Italian sausages cut into 1-in slices
• 1 md Onion; finely diced
• 1 1/2 c Uncooked long grain rice
• 2 Jalapeno peppers  - seeded and finely minced
• 4 tb Curry powder
• 1/2 ts Thread saffron
• 1/2 ts Ground coriander
• 1/4 ts Fennel seeds
• 1/4 ts Ground cumin
• 2 tb Chopped fresh dill; - OR - 1 tb - Dried dill
• 2 lb Chicken breast meat - cut into 6 pieces
• 1 c Unsweetened coconut milk - Canned or Fresh - (if unavailable, use all stock)
• 12 Jumbo shrimp - peeled and deveined
• 12 Clams 
• 12 Mussels

CONDIMENTS

• Lemon pickle, optional
• Garlic pickle, optional
• Mustard Seeds, optional
• Papaya Chutney, optional

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.  Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake.  After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.  Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.  Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

Technorati Tags : curry, shrimp, seafood, recipe, chicken

• 1 Medium Onion -- chopped
• 1 Teaspoon Salt
• 1 Teaspoon Curry 
• 1/2 Teaspoon Pepper
• 1/4 Teaspoon Ginger
• 1/4 Teaspoon Cumin
• 1/8 Teaspoon Cayenne
• 2 Medium Carrots -- sliced
• 1/2 Pound Green Beans -- slice in 1-in pcs
• 1 Bell Pepper -- chopped
• 1/2 Head Cauliflower -- broken in pieces
• 1/2 Pound Broccoli -- broken in small pcs
• 1/2 Pound Squash -- chopped in 1-in pcs
• 3/4 Cup Water

Sautee onion until soft. Stir in spices; cook for 1 minute. Add remaining ingredients. Cover and bring to boil; reduce heat and simmer until vegetables are tender (about 20 minutes). Remove cover, increase heat and cook for a few more minutes to reduce pan juices. Serve with rice.
 
A vegetable curry is much the same as a vegetable stir-fry: infinitely variable and adaptable to whatever you happen to have in your refrigerator at the moment.

Technorati Tags : curry, recipe, vegetable

• .5 lb Ground Beef
• 1 sm Onion chopped
• .5 sm Green bell pepper
• .5 ts Salt
• 1 ts Ground black pepper
• .5 ts Ground cumin
• 2 c Potato Par boiled diced
• 4 Eggs
• 9 Flour tortillas
• .5 c  Shredded cheddar cheese

Brown the ground beef with the onions.  Drain the fat, then add the spices and diced potatoes.  Whisk the eggs and milk slightly.  Add to beef/potato mixture over a medium high high.  Mix together as in scrambled eggs.  Warm flour tortillas on a hot griddle.  Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the tortilla making a burrito.  Serve with salsa of your choice.

Technorati Tags : breakfast, burritos, recipe

• 1/2 lb Hot Breakfast Sausage (not links)
• 5  Eggs
• Cheddar Cheese, shredded
• Salsa (Hot or Mild)
• 6 Flour Tortilla

Using a large skillet, brown and crumble the sausage.  Remove from pan and drain grease.  In same skillet, scramble 5 eggs.  When almost done, add sausage and mix and heat thoroughly.  When mixture is heated through, sprinkle top with cheese, cover and remove from heat.  In separate pan, warm tortillas.  Assembly Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.

Technorati Tags : tortilla, recipe, breakfast, spicy

• 1 1/2 lb Ground Beef
• 1/4 c Onion -- Finely Chopped, 1sm.
• 1 t Chili Powder
• 1 t Worcestershire Sauce
• 3/4 t Salt
• 1/4 t Garlic Salt
• 1/4 t Pepper
• 1/4 t Red Pepper Sauce
• 1 d Cayenne Red Pepper
• 6 ea Cheddar Cheese Slices
• 2 T Green Chiles -- Canned,Chopped

Mix all the ingredients together except the cheese slices and chiles.  Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.  Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.  Top with the remaining 6 patties sealing the edges firmly.  Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Technorati Tags : chili, cheese, hamburger, recipe, beef

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• 6 slices bacon
• 1 onion, chopped
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon all-purpose flour

Directions

• Preheat oven to 450 degrees F (230 degrees C).
• Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
• In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Technorati Tags : recipe, quiche, bacon, onion, cheese

Ingredients

• 6 whole eggs
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 (16 ounce) package of a hot or spicy sausage, cooked, crumbled, drained
• 1/4 cup jalapeno pepper, 1/4 inch dice
• 1/2 cup Cheddar cheese, shredded
• 2 tablespoons garlic, minced
• 1 teaspoon cumin, ground
• 4 slices bread, 1/2 inch thick slices

Directions

Preheat oven to 350 F. Begin by mixing the eggs and heavy cream in a bowl with the salt & pepper.

In a separate bowl place the sausage, jalapeno pepper, cheese, garlic and cumin.

Now place a third of the amount of egg mixture in the bottom of a 2 quart baking dish. Next, place a slice of bread into the dish. Place 1/3 of the amount of sausage mixture from step 2 onto the slice of bread.

Repeat steps 3 to 4 until last slice of bread is on top. Add the remaining 1/3 of sausage ingredients evenly across the top slice of bread. Bake in oven for 15 minutes.

Technorati Tags : recipes, breakfast, eggs, casserole, cheese, garlic, cumin, bread, jalapeno, pepper, onion

An all in one breakfast casserole that has sausage, eggs, cheese, bread. If you like, add tomatoes and mushrooms too!

Ingredients

• 1 (16 ounce) package regular pork sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 6 cups cubed bread
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 cup sliced mushrooms (optional)
• 1 medium tomato, seeded and chopped (optional)
• 1/2 cup thin-sliced green onion (optional)

Directions

1. Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
2. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Technorati Tags : recipes, breakfast, eggs, casserole, cheese, mushrooms, tomato, onion