Boolawnee (Fried Leek Pastries)

Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Ingredients
Pastry
Leek Filling
Servings: Pasteries
Instructions
  1. Sift flour and salt into a bowl, make a well in the center and add water.
  2. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
  3. Wrap in plastic film and leave to rest for 30 minutes.
  4. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels.
  5. Place Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice.
  6. Measure in cup measure and place in bowl.
  7. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
  8. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
  9. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
  10. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
  11. Drain on paper towels and serve hot or warm.
Share this Recipe


Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
  2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
  3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
  4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
  5. In a large pan gently fry spring onion in oil until soft.
  6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
  7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
  8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
  9. Keep artichokes hot in a slow oven.
  10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
  12. Gradually pour simmering stock into eggs, beating constantly.
  13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
  14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
  15. Serve as a light meal or as a first course.
Share this Recipe


Wynenes Pie Crust (French Pastry)

Wynenes Pie Crust (French Pastry)
Print Recipe
A great recipe for pie crusts. It is easy to make also.
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Wynenes Pie Crust (French Pastry)
Print Recipe
A great recipe for pie crusts. It is easy to make also.
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Ingredients
Servings: Crust
Instructions
  1. Preheat oven to 425˚
  2. Stir salt and flour together, cut in butter with a pastry blender.
  3. Beat egg and water together, add to the flour. Stir with fork until moist.
  4. Roll out with rolling pin covered with pastry cloth on a floured surface.
  5. Bake in a preheated 425 degree oven for 12 to 15 minutes.
  6. Be sure and cover the edges of the crusts with foil or they will burn!
Share this Recipe


Mom’s Basic Cheese Sauce

Mom's Basic Cheese Sauce
Print Recipe
A basic cheese sauce.
Prep Time
30 minutes
Prep Time
30 minutes
Mom's Basic Cheese Sauce
Print Recipe
A basic cheese sauce.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Blend four and oil, add the water and blend with flat potato masher. Heat, stirring constantly and add the accent, salt, McKays seasoning. Blend well.
  2. Add the Velveeta, mayo, and lemon juice. Stir until well blended.
Recipe Notes

Variations:

1 - 2 cups of water may be added for a thin sauce (like that used on scalloped potatoes.)

Add a little marg. or butter with 2 Tbl lemon juice to use on vegetables like broccoli or creamed asparagus.

Share this Recipe


Baked Beans

Baked Beans
Print Recipe
Baked beans cooked slowly in a Crock Pot.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Baked Beans
Print Recipe
Baked beans cooked slowly in a Crock Pot.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid.
  2. In crockpot combine drained beans, and onion. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt.
  3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.
Share this Recipe