Where the greens and the fresh crunch come in.
1 cabbage, shredded
1 T wine vinegar
2 oz. fat
1 pint sour or double cream
1 large tomato
3 or 4 green peppers
2 tablespoons flour
salt and pepper
1 teaspoon caraway seeds
Cook the shredded cabbage in very little salted water with the quartered tomato, the seeded and sliced peppers, caraway seeds and seasoning. Cook till all vegetables are tender. Make a light roux with the flour and fat and mix it into the cooked vegetables. Stir in the cream and heat through before serving.
Croquettes are popular appetizers, bite-sized and easy to handle in party situations. They’re usually made with mashed potatoes or some other starchy base combined with other ingredients such as fish, mushrooms, herbs, meat, etc., that impart flavor. Egg or a white sauce is often added as a binder. Croquettes are breaded or rolled in breadcrumbs or cracker meal and then deep fried until golden.
In Spain, croquetas are found on all tapas menus, many times flavored with Spanish Serrano ham (jamón Serrano, cod, mackerel, or shrimp.
Ingredients for Potato-Mushroom Croquettes
Boil potatoes in water until tender. Drain and mash.
In a separate pan, saute onions and mushrooms in oil and water over medium heat for three minutes.
In a large bowl, combine mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal.
Form into 10 croquettes.
Heat oil in a large frying pan over medium heat and fry croquettes for 8 minutes on each side.
Cut broccoli into flowerettes. Steam until just tender. Drain, plunge into ice water, and drain again.
Cut starfruit into thin slices and pop out the seeds carefully. In large pan, melt butter. Add broccoli. Season with salt and pepper and saute gently about 2 minutes.
Add starfruit and toss gently. Serves 8.
Gurkensalat
Peel the cucumber. Slice paper thin. Place in glass or ceramic bowl with salt, sugar and vinegar. Let stand at least 15 minutes, and up to several hours, in fridge.
Dill is an herb of the celery family and is best known as a flavoring for pickles and many typical Central and Eastern European dishes.
A bit of fresh chopped dill weed in mashed potatoes gives a savory boost to this old favorite.
Boil potatoes and mash with rest of ingredients. For thinner mashed potatoes, add more milk.
A Mexican corn and cheese casserole with a zing of fresh green chiles.
2-1/2 cups corn kernels (from about 5 ears)
1 tbsp baking powder
1/2 lb Manchego cheese, cubed or grated
1/4 lb. cheddar cheese, cubed or grated
4 fresh green chiles (serranos, for example), seeded and chopped
3 tbsp sugar
9 eggs
3 cups heavy cream
1 tbsp salt
Heat oven to 250º F. Butter an ovenproof 3-quart baking dish.
In a blender, break down corn kernels slightly. Mix with cheese, chiles, sugar, and baking powder.
Whisk together eggs and cream. Add to corn mixture with salt.
Pour into baking dish. Bake until just set, 45-55 minutes. Serve immediately. 12 servings.
Toss together all ingredients except lettuce. Let sit, refrigerated, for an hour or two. Serve on a bed of lettuce. Servings: 6
Mixed Bean Salad Variation: Add 1 cup of cooked and drained white cannelli beans or alubias and 1/2 cup cooked and drained garbanzo beans to green bean mixture and marinate together.
A fresh, green, tangy way to dress up your avocados,
In blender combine all ingredients. Blend well. Drizzle over 2-3 ripe, sliced avocados.
Persea americana, or the avocado, is possibly thought to have originated in the Tehuacan Valley[6] in the state of Puebla, Mexico,[7] although fossil evidence suggests similar species were much more widespread millions of years ago. However, there is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Mexican (aoacatl), Guatemalan (quilaoacatl), and West Indian (tlacacolaocatl) landraces.[8][9] The Mexican and Guatemalan landraces originated in the highlands of Mexico and Guatemala, respectively, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru,[8] achieving a wide range through human agency before the arrival of the Europeans.[9] The three separate landraces were most likely to have already intermingled[a] in pre-Columbian America and were described in the Florentine Codex.[9]
Wikipedia contributors, “Avocado,” Wikipedia, The Free Encyclopedia, https://en.wikipedia.org/w/index.php?title=Avocado&oldid=815535461 (accessed December 21, 2017).
Paprika is sweet and/or pungent dried red pepper and a staple in the Hungarian kitchen. Paprikash is made by stewing your ingredients in a thick, paprika-based gravy-like base.
In frying pan, cook bacon or lard, add finely chopped onion, and brown till golden. Add chopped tomatoes, green pepper rings, and paprika. Cook until pepper is well wilted.
Peel and quarter the potatoes. Add the bacon/tomato/pepper mixture, barely cover with water, and simmer until tender and liquid is reduced to a thick gravy. Season to taste with salt and pepper.
Hungarian Cabbage Noodles
Place grated cabbage in a large bowl and sprinkle liberally with salt. Allow to sit for an hour or two. Squeeze out excess water.
In large, heavy frying pan, heat oil and add cabbage. Cook over moderate heat, stirring, until cabbage is well browned, adding more oil as needed. Some people sprinkle on a teaspoon or so of sugar to help brown the cabbage without actually sweetening it. Season with extra salt and pepper to taste.
Cook noodles, toss together with cabbage and serve in liberal quantities.
Many recipes for Hungarian Cabbage and Noodles also call for a small, finely chopped onion to be fried with the cabbage. I haven’t tried that version but I have added one small, crushed garlic clove and just a pinch of crushed, dried basil just before tossing the cabbage together with the noodles, and it’s one of my favorite taste treats.
* The recipe calls for lots of lard or oil, and the cabbage seems to sop up whatever grease you throw at it. However, I have several times used only the minimum of oil (avocado oil or any other mild, unrefined vegetable oil will work) to keep the cabbage from sticking and burning, and it has come out fine, albeit drier than the traditional version. I’ve used grated cabbage and coarsely shredded cabbage, and the coarser cabbage tends to hold the moisture better. I’ve even used the dry cabbage pulp left over from making cabbage juice in my masticating juicer. It works, too, although, since the pulp is super fine, it is also much drier.