Couscous And Chicken Salad With Orange-Balsamic Dressing

Ingredients

4 1/2 c water
3 c couscous; (2 10-ounce boxes)
1 c dried currants
1 3 pounds roasted chicken;
-skinned, boned, cut
1; into bite-size
1; pieces
1 1/2 c diced drained roasted red
-bell peppers, (from a jar)
1 can chic chickpeas garbanzo
-beans),
1 ; rinsed, drained (15
1 ; 1/2-ounce)
1 c chopped pitted kalamata
-olives*
1 bn green onions; chopped
1/2 c chopped fresh cilantro
1 orange-balsamic dressing
1 romaine lettuce leaves

Instructions

Bring 4 1/2 cups water to boil in large saucepan. Add couscous and
currants. Cover, remove from heat and let stand 5 minutes. Fluff with
fork. Transfer to large bowl and cool.

Mix all remaining salad ingredients into cooled couscous.

Pour dressing over salad and toss. Season with salt and pepper. (Can be
made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add
salad.

Serves 8.

Bon Appetit June 1993

Love Peaches Liqueur Recipe

Ingredients:
2 pounds (1 kg) of peaches
2 cups (40 dag) of sugar
20 fluid ounces (1/2 liter) of alcohol (vodka)
4 fluid ounces (100 ml) of alcohol




Directions:
Rinse peaches, dry, slice. Put into a big jar, sprinkle sugar. Wait few days (fruit must give juice). Then add alcohol and vodka. Twist the jar. Wait 2-3 weeks. Then pour into a clean bottle. Closed.

Ingredients for 42 fluid ounces (1,2 liter) of liqueur.

Bon appetite!

American Gingerbread Recipe

Ingredients:
Cake: 
3 cups of flour 
4 eggs 
2 cups of sugar 
1 1/2 cup of olive 
1 teaspoon of baking soda 
1 teaspoon of baking powder 
2 teaspoons of cocoa 
2 teaspoons of cinnamon 
2 pounds (1 kg) of apples 
1/2 cup of sultanas 
1/2 cup of chopped walnuts 


Decoration: 
powdered sugar

Directions:
Mill eggs with sugar. Add step by step olive, flour, baking soda, baking powder, cocoa, cinamon. In the end add sliced apples, sultanas and walnuts.

Put cake into greased rectangular form. Bake 45 minutes in 340-360 degree F (170-180 degree C).

Cool it down. Sprinkle powdered sugar.


Bon apettite!

Noodles with cabbage and mushrooms recipe

Ingredients:
ca 1 kg of cabbage 
15-20 dag of button mushrooms 
one big onion or two smaller 
oil 
300-500g of square noodles 
optionally several slices of bacon, speck, sausage or ham 
spices (salt, pepper, magi, herbs)



Directions:

1. Cut the cabbage into pieces and cook in salted water (you can add broth cube)

2. Cut onion into small pieces and fry (on speck or bacon). If you have some meet then fry it for some time with the onions and then add the button mushrooms and stew for a while.

3. If you want, you can cut the cooked cabbage into smaller pieces.

4. Cook the noodles in salted water for a shorter time then it says on the package

5. Fry everything with drained cabbage. You can add the noodles now and fry with everything to be ready for eating, or after frying mix it with the rest of ingredients and bake in a heat-proof dish.

6. Add salt, pepper, hot paprika, herbs, magi.

Of course you can prepare noodles only with sauerkraut and dried mushrooms or with mixed cabbage.

Bon appetite!

Crisp sponge cake Recipe

Ingredients:

Crisp cake: 
2 glasses of flour 
1/2 glass of sugar 
1 egg 
2/3 cup (15 dag) of margarine 
2 spoons of honey 
1 spoon of baking soda 
Sponge cake: 
4 eggs 
3/4 glass of sugar 
1/2 glass of flour 
1/2 glass of potato's flour 
1/2 spoon of baking powder 


Filling: 
2 cups (1/2 l) of milk 
2 spoons of potatoes' flour 
2 spoons of flour 
1/2 glass of sugar 
1 cup (25 dags) of margarine 
Decoration: 

chocolate topping


Mix sugar, egg, margarine, honey, baking soda, cakes. Divided into two parts. Cook separately (12 minutes) in fat. Calm down. Whisk the whites, add the sugar and whisk. Add the yolk and whisk. Then add flour and baking soda, mix. Pour the cake in the Fat form and bake for 25 minutes. Cool and sprinkle with lemon juice. In 1/2 glass of milk melt flour and potatoe\\\ "s of flour." Rest the milk with sugar cooking, then add the melt flour. Mix and cook. After boiling add the margarine block and mix. Then put the mixture between the cakes. On the crispy cake put half the mixture then put the sponge cake on it. Rub the rest of the mixture on it and put the second part of a crispy cake. Use chocolate topping to decorate. Calm down. Good appetite!

Prawn with Curry Mayonnaise Recipe

Ingredients per 4 portions

• 250 ml oil
• 1 small lemon, juice only
• ½ tsp curry powder
• 4 tbsp yogurt
• 3 egg yolks
• 1 tbsp white wine vinegar
• ½ tsp mustard
• 1 pinch(es) salt
• 250 g prawn, freshly cooked
•   baguette

Method

Whisk together egg yolks, vinegar, mustard, lemon juice and salt until well combined.

Add oil in a thin stream and whisk until the mayonnaise is thick. Stir in yogurt and season to taste with curry and salt.

Fill the mayonnaise into a bowl and serve with baguette and freshly cooked prawn.
Preparation time: ca. 10 min
Grade of difficulty: easy
Calories per portion: n/a

Port Wine Sauce Recipe

Sauce for poultry in the winter season, especially great with goose.


Ingredients 

per  1 portions

• 1 onion, chopped
• 200 g carrot, cut in cubes
• 200 g celeriac, cut in cubes
• 200 ml port wine
• 1 tbsp butter
• 1 tbsp tomato puree
• ½ l vegetable stock
• ½ tsp grated orange peel
• salt and pepper

Method


Heat butter in a saucepan over medium heat and saut� carrots, celery and onion until lucent. Add tomato pur�e and cook stirring for a minute. Deglaze with port wine and simmer for about 5 minutes. Add vegetable stock and orange zest. Reduce heat to low and simmer or until the sauce is reduced by half.


Strain the sauce into a bowl and season to taste with salt and pepper.

Preparation time: ca. 15 min

Cooking / Baking Time: ca. 20 min




Grade of difficulty: easy

Angie's Marinated Salmon

The big hit at every dinner party or buffet


Ingredients per 4 portions

• 600 g fresh salmon fillet
• 2 lemons, the juice thereof
• 2 tbsp green pepper
• 2 shallots, very finely chopped
• olive oil
• salt
• fresh dill, chopped, optional

Method


With a very sharp knife, cut the salmon in wafer-thin slices and arrange side by side on a large flat serving platter.


Sprinkle the lemon juice generously all over the salmon, then let it rest for 10 - 15 minutes. Season with salt, then distribute the shallots and green pepper evenly onto the salmon. To finish, sprinkle with olive oil to taste. Then, if wished, add the dill as a finishing touch.


Note:

The salmon is easier to cut if you pop it into the freezer for some time.

Preparation time: ca. 30 min

Resting time: ca. 15 min


Grade of difficulty: easy