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I am from Lancaster County and there REALLY IS a mustard egg!
Hard boil 8-10 eggs
In sauce pan mix
3 Tbs. French's yellow mustard
2/3 C sugar
1/8 tsp. salt
1/2 C. cider vinegar
1 C. water
bring to boil and add eggs.( shelled of course )
Low heat for about 2 minutes, stirring to make sure the eggs are completely covered all over.
Place into a jar and refrigerate at least 24 hours before eating.
Note: My personal taste is that this is a little too sweet, so I
cut back slightly on the sugar.
- A Reader
I may be able to help Marlene who was looking for a recipe using
salt cod, potatoes and milk.
We spent several weeks traveling through northern Portugal this
spring which we thoroughly enjoyed. Whenever we visit another
country I try to bring back a cookbook from that area; unfortunately,
not always in English.
I checked one of my Portuguese cookbooks but couldn't find anything.
In looking through "Traditional Portuguese Cooking" by Maria de
Lourdes Modesto, I found the following recipe which is the only
that fits.
Cod 'à Zé do Pipo' from Oporto
Serves 4
1 steak of dried salt cod
1 liter milk
2 med onions
4 T olive oil
1 bay leaf
salt & pepper
1 bowl mayonnaise (2 egg yolks, 400ml olive oil)
750g mashed potatoes
black olives
Soak the cod well and flake into large pieces. Cook with the milk.
Meanwhile chop the onions and fry with the olive oil, bay leaf,
salt, pepper and a little of the milk broth from cooking the cod.
The onions should be kept soft and white, not browned. When the
cod is ready, drain and put in an earthenware dish. Place the
onions on the cod and cover with mayonnaise.
Garnish with mashed potatoes and bake au gratin. Garnish with
black olives.
(I didn't forget oven temperature or baking time, it isn't given.
Since it says au gratin, I would follow the directions for any
au gratin recipe.)
Betty
moin, moin
Recently we spent a weekend on the island of Sylt famous for its
blends of tea. We visited the most popular tea shop because it
was tea-drinking(Schmuddelwetter) not vacationing weather. We
were served a small dish of orange slices in thick syrup; we didn't
know what to do with it so we put it in our tea. It was delicious.
We bought two jars but they weren't enough. After an intensive
internet search and finally hitting on the right words, I find a
recipe.
These are very good when you make a pot of flavored tea, especially
cinnamon. How many you use depends on how sweet you want your tea.
Orange Slices Cooked In Syrup
5 cups sugar
2 cups water
Juice of 1/2 lemon
pinch of cinnamon
Wash the oranges and leave them to soak in cold water for at least
an hour. Then cut them into thick slices and remove the seeds.
Put the sugar, water, juice and cinnamon in a large pot and bring
to a boil. Put the orange slices in, pressing them down into the
syrup. Put a heavy saucer on top of slices to keep them submerged.
Put the lid on and simmer gently for 1 to 1- 1/2 hours, or until
they are very soft. Lift out the slices and arrange on a serving
dish.
Reduce the syrup by simmering, uncovered, until it has thickened
enough to coat a spoon, return orange slices to the syrup.
Note: I didn't take the slices out of the syrup when I reduced
it and they became a too soft for leaving them in a pot of tea.
I like to eat the slices when the pot/cup is empty but they were
too soggy.
I boiled some small jars and lids and put the oranges and syrup
in the jars while hot and immediately screwed on the lids to keep
them for awhile.
Betty
The woman who requested the Baccalhau recipe might appreciate
a my simplified recipe for Pastéis de Nata (cream tartlets).
A trip to Portugal is not complete without at least one and a
glass of gallau.
The recipe given gives instructions for making a puff pastry,
I'm a lazy cook and don't do puff pastry, I used refrigerated
puff pastry from the market.
Easy Pastéis de Nata
makes 12
Puff Pastry; at room temperature for easier handling
-----Custard-----
500ml heavy (double) cream
8 egg yolks
2 T flour
200g sugar
lemon zest
Mix together all the custard ingredients. Bring to a full boil,
remove from heat and allow to cool.
Use a rolling pin to roll out dough as thin as possible. Flatten
out cupcake paper and cut dough to fit. Press dough onto cupcake
paper, pierce dough all with fork and put in cupcake pan.
Divide the cooled custard among the pastry shells. Do not try to
fill, these are tartlets, not cupcakes.
Bake in a very hot oven 250°C - 300°C.
These are sometimes served sprinkled with confectioner's sugar
and cinnamon.
When I made these I wasn't holding out much hope as I cheated on
the pastry so I was very much surprised when they tasted very much
like the real pastries.
Betty
On 4 Oct 2005 at 17:08, ? wrote:
> i really hope you can help me... i have looked high and low for this
> recipe... olive gardens seafood portafino... i will be forever in your
> debt... one big thank you coming your way...
>
Hello ___?
Please give your first name when making a request.
See below.
Phaed
Olive Garden-like Seafood Portofino
Portofino Sauce:
4 oz Butter
4 oz Yellow onion, 1/4" dice
4 oz rue
16 fl oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 fl oz old bay seasoning
16 fl oz white cooking wine
1 1/2 oz of Garlic puree
makes 1/2 gallon
Seafood portofino
1/2 fl oz olive oil
2 oz of mushrooms
3 oz of portofino sauce (cold)
Linguine precooked (hot)
sprinkle fresh parsley
shrimp 4 oz, crawfish 2 oz, scallops 2 oz and 6 mussels
Heat oil in saute pan over medium flame. Put mushrooms in cook
30 seconds.
Add mussels and cook 30 seconds. Add seafood. Cook 30 seconds.
Flip cook 15 seconds more. Add portofino sauce cook until bubbling
throughout. Move mushrooms and seafood to one side of pan. Add
linguine to other side. Using tongs,coat pasta with sauce. (mussels
should be open).
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