Offensive content Filter is ON
Your search for N246.42 returned 6 results.
DAILY LIFE
THE MOST POPULAR FOOD IN POLAND IS BREAD. IT IS DARK AND HARD WITH
A CHEWY CRUST. BOYS AND GIRLS EAT IT AT LEAST THREE TIMES A DAY.
IT IS OFTEN EATEN WITH CHEESE FOR THEY DON'T HAVE MUCH BUTTER.
Where learned: DETROIT
Date learned: 04-11-1979
CHICKEN CACCIATORE
BROWN FOUR HALF-POUND CHICKEN BREASTS IN CHICKEN FAT IN A
LARGE SKILLET, REMOVE FROM PAN. BROWN THREE CUPS DICED ONIONS
TIL GOLDEN IN PAN. ADD TWO POUNDS ITALIAN PULP TOMATOES CUT UP
FINE, FOUR LARGE GARLIC CLOVES DICED FINE, TEASPOON OF PEPPER,
ONE-FOURTH TEASPOON OREGANO, FIVE OUNCES SLICED MUSHROOMS,
FOURTEEN AND ONE-HALF OUNCES CHICKEN BROTH, STIR TO MIX WELL.
ADD CHICKEN. COVER AND SIMMER FOR ONE HOUR. TURN CHICKEN AFTER
ONE-HALF HOUR. SERVE WITH GRATED ROMANO OR PARMESAN CHEESE.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
BOURAG
BEAT ONE EGG, ADD ONE TABLESPOON SALT AND ONE CUP ICE COLD WATER.
GRADUALLY ADD THREE TO FOUR CUPS FLOUR TO BREAD DOUGH CONSISTENCY.
PUT IN REFRIGERATOR TWENTY MINUTES. TAKE OUT AND ROLL OUT TO
18 INCH BY 12 INCH RECTANGLE. TAKE TWO STICKS BUTTER AND LAYER
ON DOUGH. FOLD IN HALF FOUR TIMES, PUT IN REFRIGERATOR
TWENTY MINUTES. ROLL OUT DOUGH TO SAME SIZE AS BEFORE WITHOUT
UNFOLDING. FOLD, PUT IN REFRIGERATOR TWENTY MINUTES. ROLL OUT
AGAIN. REFRIGERATE NO MORE THAN TWO DAYS. CUT DOUGH IN FIVE STRIPS.
CUT STRIPS IN FIVE PIECES. FLATTEN EACH WITH A ROLLING PIN TO A
SMALL SQUARE. COMBINE TWO BEATEN WITH ONE POUND MUENSTER
CHEESE. USE THIS TO FILL DOUGH BY TEASPOONS. FOLD DOUGH TO A
TRIANGLE TO CONTAIN FILLING. BRUSH EACH WITH A BEATEN EGG.
COOK AT 450 DEGREES FOR TWENTY MINUTES. THEN COOK AT 350 DEGREES
FOR FIFTEEN TO TWENTY MINUTES.
Submitter comment:
THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
GNOCCHIS
PUT ONE POUND PEELED, WASHED POTATOES IN A POT WITH SALTED
WATER ENOUGH TO COVER POTATOES. COOK TIL TENDER. DRAIN. DRY
POTATOES AND MASH THEM. MEASURE 1 3/4 CUPS FLOUR INTO BOWL.
MAKE A WELL IN THE CENTER OF THE FLUOR. PUT MASHED POTATOES
INTO THE WELL WHILE POTATOES ARE STILL HOT. MIX TIL IT IS A
SOFT, ELASTIC DOUGH. TURN DOUGH ONTO A LIGHTLY FLOURED SURFACE
AND KNEAD. ROLL DOUGH TO PENCIL THICKNESS. CUT IN 3/4 INCH
LENGTHS. BRING THREE QUARTS WATER TO BOIL IN A POT. GRADUALLY
ADD GNOCCHIS. BOIL RAPIDLY UNCOVERED FOR 8 TO 10 MINUTES TIL
GNOCCHIS ARE TENDER AND COME TO THE SURFACE. DRAIN IN COLANDER.
SERVE GNOCCHIS COVERED WITH MELTED BUTTER AND GRATED PARMESAN CHEESE.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
Seven Layered Salad
Break lettuce into bit size. Layer bottom of large bowl
Layer green onions - shredded slightly
Layer drained green beans (fresh -- cooked, frozen or canned)
Layer diced green peppers
Layer drained green peas (fresh --cooked, frozen or canned)
Layer boiled eggs - diced
Shred sharp cheese - layer on top
Cover with Miracle Whip "globbed" over top to seal salad
Mix Miracle Whip as needed. Do not mix completely or vegetables
will become soggy. Will last for 7 days. Add layered diced
tomatoes if desired.
| Subject headings: | Food Drink -- Plant food Vegetable Food Drink -- Animal product Egg Food Drink -- Animal product Cheese |
Date learned: 00-00-1991
Food: Recipe
Cottage Cheese:
Let the milk clabber then strain through a cheesecloth. heat the solid (left in cheesecloth0 in a skillet with a little bit of butter until its warm to hand. Make into a large patty and slice. This can then be baked in a warm oven.
Data entry tech comment:
Motifs added by TRD
Where learned: Harwell, Martha
Keyword(s): Cheese ; COOK ; Cottage ; FOOD ; RECIPE
| Subject headings: | Food Drink -- Animal product Cheese |