Recipes Included On This Page Danish Dumplings in Curry with Rice Danish Rum Pudding Dry Rub For Grilled Steak Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Danish Dumplings in Curry with Rice Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dumplings: 1 pound minced low-fat pork meat -- (400 g) 1/2 cup bulgur or couscous -- (125 mL) boiled and cooled 1 onion -- chopped 1 egg 1 egg white 2 tablespoons skimmed milk 1 tablespoon flour -- (1 to 2) Salt and pepper to taste Curry Sauce: 1 onion -- finely chopped Curry -- (so much you like) 2 cups low-fat chicken broth -- (500 mL) 3/4 cup skimmed milk -- (200 mL) 2 tablespoons cornstarch Salt Pepper 1 pinch cane-sugar Mix all ingredients to the dumplings and let the forcemeat rest in a cool place 30 minutes. Bring 2 to 3 liters (quarts) water to boil and add a little salt. Lower heat and add the dumplings (size like ping-pong-balls). Let the dumplings simmer on very low heat until they reach the surface of the water, approximately 10 minutes. Heat the curry and onion in a saucepan and add the chicken broth. Let it simmer 10 minutes. Dissolve the cornstarch in the skimmed milk and add the mixture to the curry sauce. Taste with salt, pepper and a pinch of cane-sugar. Serve the dumplings in the curry sauce, together with boiled rice. Contributed to the FareShare Gazette by Joan; 25 January 2008. www.fareshare.net ---> This recipe was obviously translated/converted from a European recipe where they are strictly metric for their measurements. In Canada we try to do a balancing act between metric, Imperial and American measures so a lot of the ingredient quantities are more or less rounded out to try and work in both systems. In Europe they tend to use deciliters (one tenth of a liter, which is actually quite convenient for calculations) for liquid measures smaller than a liter while we tend to use milliliters (hundredths of a liter) for some reason. So Joan's recipe called for 2 deciliters of skim milk where we would say 200 milliliters (mL); one American cup is 250 mL so that is why the figure 4/5 of a cup appears in the quantity for skim milk in this recipe. Generally a recipe written on this side of the pond would just round it to 1 cup (250 mL). Just thought you all would like to know. ;-> Hallie now puts down her chalk, pats her head to make sure no hairs came loose from her bun and walks away from the blackboard. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Danish Rum Pudding Recipe By : Whiskey in the Kitchen by Emanuel and Madeline Greenberg Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 1/4 cup cold water 5 egg yolks 3/4 cup sugar 2 cups milk -- scalded 1/2 cup light rum 1 cup heavy cream -- whipped 1 package frozen raspberries -- thawed 2 tablespoons sugar 1 teaspoon cornstarch Soften gelatin in cold water. Beat the egg yolks with sugar until thick and lemon-colored. Slowly stir in scalded milk. Pour into the top of a double boiler and cook over boiling water, stirring constantly, until thick and smooth. Stir in gelatin until dissolved; cool. Stir in rum and fold in whipped cream. Turn into a 1 1/2-quart mold and chill for at least 4 hours. Crush thawed raspberries; heat with sugar and cornstarch, stirring, until slightly thickened. Cool. Spoon over rum cream at serving time. Serves 6 to 8. From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 16g Fat (47.2% calories from fat); 5g Protein; 36g Carbohydrate; trace Dietary Fiber; 182mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 2 Other * Exported from MasterCook * Dry Rub For Grilled Steak Recipe By : Jennie Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon coarse ground black pepper 1 tablespoon Kosher salt 1 tablespoon paprika 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon dry mustard 1/2 teaspoon cayenne Mix together and rub on steak; let sit for two to three hours; grill to desired doneness. Contributed to the FareShare Gazette by Jennie; 25 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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