Greatest Recipes

1 c Marinated herring, drained

(jar approx 200g) 1 c Potatoes, diced, cooked

1 c Beets, diced, cooked

1/2 c Dill pickles, chopped

1/2 sm Spanish onion, sliced

8 Lettuce leaves

3 Eggs, hard cooked,

-quartered 2 Apples, chopped

——————————-CREAM DRESSING——————————- 1 c Cream 35%

1 tb White vinegar

1 ts Prepared mustard

1/2 ts Dillweed

1/4 ts Salt

1/4 ts Pepper

The Dutch love herring. You can add or delete ingredients freely in this salad. In a large bowl, combine herring, potatoes, beets, apples, pickles and onion. Toss lightly with dressing. Arrange salad on individual lettuce lined plates. Garnish with eggs. Dressing: In a small bowl, whisk together cream, vinegar, mustard, dill, salt and pepper. Makes about 1 cup. From Canadian Living Nov/93 Typed at you by Helen Peagram - E-Cuisine Conference Moderator

2 oz Butter

1 Red cabbage

2 tb Simple syrup

2 Apples, peeled and sliced

1 Onion, chopped

1/4 pt Red wine

Juice of one lemon Salt 1>. Melt the butter in a pan and add the shredded cabbage and syrup; brown

over a low flame, stirring constantly. Add the remaining ingredients, cover the pan and simmer gently for 1 1/2 to 2 hours, stirring occasionally. Season to taste Source: the complete book of World Cookery Crescent Books, Inc. A Division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 1972

2 lb Stew beef

1 c Burgundy

1 cn Cream of mushroom soup

1 pk Dry onion soup mix

1 c Onions (small) [cooked]

1 c Baby carrots [cooked]

1 c Green olives

1) Cut beef into small chunks and place into a large casserole,

add the wine, soup, and soup mix… mixing well… 2) Bake in a 250o oven for 4/ hrs… then add the onions, carrots, and olives, return to oven and bake for an additional 30 min. 3) Serve with a salad and warmed french bread…

1 lb Banana Peppers (hot)

1 lb Green Bell Peppers

2 Large Onions

1 Bulb of Garlic

64 oz Catsup (2 bottles)

1 lb Brown Sugar

1 c Dark Cider Vinegar

Grind together peppers, onion and garlic. Blend together catsup, brown sugar, and vinegar. Stir well and boil 20 minutes. Pack hot and seal Note: I use the cheapest catsup I can get at a warehouse grocery store. This BURNS EASIL! So keep heat low and stir often prior to canning.

1 ts Cinnamon

1 ts Black pepper

1 ts Curry powder

1 ts Ginger, ground

1 ts Nutmeg

Mix the spices together and keep in an airtight box.

3 ea Cucumbers

1 tb Salt

1 ea Clove garlic

1/4 ts Salt

1 ts Sesame seeds

1 ts Sesame oil

1/4 ts Cayenne pepper

1 ts Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,

mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame

seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright