Munchin' at the Mosaic, Recipes from the Ancients Options

[Cleo_Serapis]

Let's get communal and share our favorite recipes..

Mmmm -I'm feeling quite hungry already!  :p    :kungfu:  :love:    

Here goes the start... please add on...
~Cleo

For the 1/2 Hungarian blood in me:

Hungarian Goulash Soup

Ingredients

3 tablespoons butter
1 pound top round beef, cut into 1/2-inch cubes
1-1/2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons flour
2 tablespoons paprika
3 tablespoons tomato paste
4 cans (14-1/2 oz. each) chicken broth, plus enough water to equal 8 cans
1 can (14 oz.) whole tomatoes drained and chopped, juice reserved
4 potatoes, peeled and grated
4 large carrots, diced
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon freshly ground pepper
1/2 cup sour cream

Directions:

1. Melt butter in a large Dutch oven over medium-high heat. Add beef and brown on all sides, 5 minutes. Transfer to plate with slotted spoon; set aside.
2. Add onions and garlic and cook, 5 minutes. Add beef, flour, and paprika; cook, stirring constantly, 3 minutes. Stir in tomato paste until smooth. Add chicken broth and water, tomatoes, and reserved juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring to boil; reduce heat and simmer, stirring occasionally, until beef is just tender and vegetables are cooked through, 45 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups.

CHEERS!

[Cleo_Serapis]

Pork Chops with Currant-Nut Stuffing
Prep Time: 25 minutes
Source: Better Homes and Gardens

 
Ingredients

2  pork loin rib chops, cut 1-3/4 inches thick (about 1 pound total)
1-1/2  cups corn bread stuffing mix
2  tablespoons chopped hazelnuts or pecans , toasted
2  tablespoons dried currants or snipped raisins
1  tablespoon thinly sliced green onion
1  tablespoon  margarine or butter, melted
1/3  cup water
1/4  teaspoon instant chicken bouillon granules
3  tablespoons currant, crab apple or cherry jelly
1-1/2  teaspoons  lemon juice or white wine vinegar
1/4  teaspoon ground ginger
Fresh raspberries (optional)
Fresh sage (optional)
   
Directions:

1. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside.
2. For stuffing, in a mixing bowl stir together the stuffing mix, hazelnuts or pecans, currants or raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing.
3. Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake.
4. For glaze, in a small saucepan cook and stir the jelly, lemon juice or wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze.
5. Bake chops, uncovered, in a 375 degree F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through.
6. To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. If desired, garnish with raspberries and sage leaves. Makes 2 servings.
Make-Ahead Tip: Prepare stuffing; cover and chill up to 4 hours. Stuff chops and bake as above.


To complete the meal, serve with Buttered acorn squash, Garden Greens with Herbed Blueberry Vinaigrette, Choice of rolls and butter and

Country-Style Pear Dumplings
Prep Time: 40 minutes
Source: Better Homes and Gardens

Ingredients

2  portions Basic Pastry Dough (recipe follows)
2  tablespoons finely chopped pecans, almonds, or walnuts
1  tablespoon brown sugar
1/4  teaspoon finely shredded orange or lemon peel
 Dash ground cinnamon
2  small pears
1   slightly beaten egg white
1  tablespoon water
  Granulated sugar
  Half-and-half or light cream (optional)
   
Directions:

1. Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside. Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.
2. In a small bowl stir together the pecans, brown sugar, orange or lemon peel, and cinnamon. Set aside. Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.
3. On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.
4. In a small bowl stir together the egg white and water. Brush egg white mixture over the wrapped pears. Sprinkle with granulated sugar. Bake in a 375 degree F oven about 40 minutes or until the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm. If desired, serve with half-and-half or light cream. Makes 2 dumplings.
Basic Pastry Dough: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are the size of small peas. Using a total of 3 to 4 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions for Country-Style pear Dumplings. (To store the remaining 2 portions of dough, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 1 hour or until thawed. Continue as directed in individual recipes.) Makes 4 portions total.

:pharoah2