Ethnic Recipes

[Guardian Angel]

Russian Tea Cakes (this is one mom always made)


Mix together:
2 cups soft butter
1 cups powdered sugar
2 tsp. vanilla


Add:
4 1/2 cups flour
1/2 teaspoon salt


Add:
1 1/2 cups finely chopped pecans

Roll into 1" balls. Place about 2" apart on an ungreased cookie sheet. Bake at 400 degrees 4 - 6 minutes. Until set, not brown. Remove from oven and roll in powdered sugar.
Let cool and roll in powdered sugar again. Store in air tight container.

This cookie will melt in your mouth......
   

[Guardian Angel]

French Boiled Dinner (Pot au Feu)

1 1/2 pounds beef boneless chuck roast
1 marrow bone (optional)
8 black peppercorns
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 bay leaf
4 cups water
1 1/2 pounds chicken drumsticks
10 to 12 small carrots
10 to 12 small onions or 3 large
    onions, cut into fourths
3 medium turnips, cut into fourths
4 stalks celery, cut into 1-inch pieces
3/4 teaspoon salt
1/8 teaspoon pepper

Place beef, marrow bone, peppercorns, 1 teaspoon salt, thyme and bay leaf in Dutch oven. Add water. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add chicken; cover and simmer 1 hour longer.

Add carrots, onions, turnips and celery; sprinkle with 3/4 teaspoon salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.

Remove chicken and vegetables to warm platter; slice beef. Strain broth; serve in soup bowls as a first course.

[Guardian Angel]

Golabki (Polish dish)

1 large head of cabbage
2 tsp canola oil
1/2 cup chopped onion
1 1/2 lbs ground chuck
1/2 lb ground pork
2 cups cooked brown rice
1 egg, beaten
Sea salt and pepper to taste
2 cans condensed tomato soup
2 1/2 cups water

Core cabbage and place in a large pot of rapidly boiling water; cover and cook 5-8 minutes until soft enough to pull off leaves; repeat until all large leaves are removed.  Saute' onion in oil until transparent.  In large bowl, mix meat, onion, rice, egg, salt and pepper.  Place heaping tablespoon of meat mixture on each leaf.  Tuck sides over filling while rolling leaf around filling.  Chop remaining cabbage and place half on bottom of dutch oven.  Layer cabbage rolls then cover with remaining chopped cabbage.  Combine tomato soup with water, stir until smooth, then pour over cabbage and rolls.  Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.

[Guardian Angel]

Rolled Stuffed Grape Leaves (Lebanese)

1 cup long grain rice
1/4 tsp ground allspice
1/4 tsp ground cinnamon
salt and pepper to taste
1 lb ground lamb
50-60 grape leaves
1/4 cup lemon juice


Rinse rice in cold water; drain.  Add allspice, cinnamon, salt and pepper.  Mix well.  Add lamb; mix well.  Rinse leaves in warm water.  Place each leaf on flat surface, dull side up (veins are more prominent.)  Place 1 tbls meat mix on stem end of leaf.  Roll stem end over meat.  Continue rolling, folding in sides, making a cylinder.  Rolls should be about 1/2 inch in diameter and 1 1/2 inches long.  Place extra leaves on bottom of Dutch over to prevent sticking.  Pack rolls tightly in pot, end to end in first row then side by side in next row and so on.  This will keep rolls compact.  Just cover rolls with water; sprinkle with 1 tbls salt.  Invert plate over  rolls to keep intact.  Cover pot.  Cook for 20 minutes over medium heat.  Add lemon juice, lower heat; simmer 30 minutes (water will steam away).  While rolls are simmering prepare dipping sauce.

Yogurt Sauce

1 8-ounce container plain yogurt
1 medium seedless cucumber, diced
1 tsp dried mint flakes
2 tsp lemon juice
2 tsp garlic, minced
salt and pepper

Combine ingredients, cover and refrigerate.   

[Guardian Angel]

Cajun Seafood Casserole

8 oz cream cheese
1 stick butter
1 lb. peeled shrimp
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 can cream of mushroom soup
1 jar sliced mushrooms
1 Tbls. garlic minced
1 tsp. Tabasco
1/2 tsp. cayenne pepper
1 lb. crab meat
1/2 cup grated cheddar cheese
2/3 cup cooked rice

Saute chopped vegetables in butter.  Add shrimp.  Add cream cheese and soup to hot vegetables.  Add seasonings and rice.  Fold in crabmeat.  Place all ingredients in a 9x13 casserole.  Top with grated cheddar.  Bake at 350 for 25-30 minutes. 

[Guardian Angel]

Mexican Toast

2 eggs
1/3 cup milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
4 (10-inch) flour tortillas
4 tablespoons (1/2 stick) butter, divided
3 tablespoons confectioners' sugar

In a medium bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla until well blended. Cut each tortilla into quarters then place in the egg mixture. Gently stir to completely coat the tortillas. Allow to soak for 10 minutes, or until softened. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add 4 tortilla quarters and cook for 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with the remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately.  You can also top these with maple syrup and either fresh or thawed frozen strawberries.

[Guardian Angel]

Polish Kraut and Apples

1  (14 oz) can sauerkraut, rinsed and well drained 
1  lb. fully cooked polish sausage or Kielbasa, cut into 2" pieces 
3  med. tart apples, peeled and cut into eighths 
½  cup brown sugar, packed 
½  tsp. caraway seeds (optional) 
1/8 tsp. pepper 
¾ cup apple juice 

Place half of the sauerkraut in an ungreased slow cooker.  Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper.  Top with remaining sauerkraut.  Pour apple juice over all.  Cover and cook on low for 4 to 5 hours or until apples are tender.

[Guardian Angel]

Greek Omelet
1 serving

2 eggs
1 tablespoon water
2 teaspoons butter, divided
1 cup firmly packed fresh baby spinach
1 tablespoon chopped kalamata olives, pitted
1 tablespoon crumbled feta cheese

In a medium bowl, combine the eggs and water and beat lightly with a fork; set aside. In a large skillet, heat 1 teaspoon butter over medium heat; add spinach and sauté 30 to 60 seconds, or until lightly wilted. Remove spinach from skillet; set aside. Melt remaining teaspoon of butter in skillet; add eggs and allow to set up for 1 to 2 minutes. Place cooked spinach on one side of omelet, sprinkle with olives and feta cheese then fold omelet in half and serve.

[Guardian Angel]

Beef and Guinness Beer Casserole

3 slices raw bacon, chopped
1 tablespoon vegetable oil
2 pounds beef stew meat
1-1/2 cups (12 ounces) Guinness beer
3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces baby carrots
4 celery stalks, sliced into 1/2-inch chunks
1 large yellow onion, peeled and cut into half-moons
1 to 2 tablespoons flour
1/3 cup water

Place bacon in a heavy soup pot or Dutch oven and cook over high heat until crisp. Stir in vegetable oil and stew meat, and continue cooking for 8 to 10 minutes, or until meat is browned.
Stir in beer, beef stock, garlic, salt, and pepper; reduce heat to low, and simmer, covered, for 30 minutes.   Add carrots, celery, and onions; stir well, and cook for 1 hour, or until meat is tender.
Mix flour with water then stir into stew. Cook 1 to 2 minutes, or until sauce is thickened.

[Guardian Angel]

Beef Bolognese Over Penne Pasta

1 lb ground chuck
1/3 cup chopped onion
1 clove garlic, minced
2 tsp olive oil
1 lb penne pasta
1 green pepper, seeded and diced
1 1/2 tsp dried oregano
1 28 oz jar tomato sauce
1/4 cup fresh basil, chopped
Fresh Parmesan cheese, grated

Cook penne pasta according to package directions.  Meanwhile heat oil in skillet over medium-high heat.  Add onion and garlic; cook 2 minutes.  Add beef and cook 5-7 minutes until meat is browned and cooked through, breaking up meat as it cooks.  Add salt and pepper to taste.  Drain off fat.  Add green pepper and oregano; cook 1 minute until oregano is fragrant.  Add tomato sauce and bring to a simmer.  Reduce heat to low and simmer for about 5 minutes, stirring occasionally.  Remove from heat and stir in fresh basil.  Transfer penne to a serving platter and pour Bolognese sauce over top.  Top with Parmesan cheese just before serving. 

[Guardian Angel]

Tiramisu (a French dessert that is heaven in your mouth.)

1 cup warm water
4 teaspoons instant coffee granules
1/4 cup coffee-flavored liqueur
1 (8-ounce) container mascarpone cheese
1/2 cup refrigerated egg substitute
1/2 cup sugar
1 cup (1/2 pint) heavy cream
2 (3-ounce) packages ladyfingers
1/2 teaspoon unsweetened cocoa

In a small bowl, combine the water, coffee granules, and coffee liqueur; stir to dissolve the coffee then set aside. In a large bowl, with an electric beater on medium speed, blend the mascarpone cheese, egg substitute, and sugar until smooth; set aside. In a medium bowl, with an electric beater on medium speed, beat the heavy cream until stiff peaks form. Fold half of the whipped cream into the cheese mixture until thoroughly mixed. Using one package of ladyfingers, quickly dip the ladyfingers into the coffee mixture one at a time and line the bottom of an 8-inch square baking dish. Spoon half the cheese mixture evenly over the ladyfingers. Dip the remaining package of ladyfingers into the coffee mixture one at a time and place evenly over the cheese layer; top with the remaining cheese mixture. Spoon the remaining whipped cream over the top and sprinkle with the cocoa. Cover and chill at least 3 hours before serving.

[Guardian Angel]

Bayou Gumbo

3 tbsp all-purpose Flour
3 tbsp oil
1/2 lb smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 tsp ground red pepper (cayenne)
1/4 tsp pepper
1 can (14.5 ounce) diced tomatoes, undrained
1 pkg (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

[Guardian Angel]

English Stew

1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 pounds beef top round, cut into 1/2-inch cubes
3 (14.5-ounce) cans ready-to-use beef broth
1/4 teaspoon ground red pepper
2 (16-ounce) packages frozen vegetable gumbo mix, thawed
1 (10.75-ounce) can tomato purée

In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to medium, cover loosely, and simmer 1-1/2 hours, stirring occasionally. Add vegetable gumbo mix and tomato purée. Increase heat to medium-high and return to a boil. Let boil 35 to 40 minutes, or until thickened, stirring occasionally.   Serve with biscuits or corn bread and a green salad.
 

[Guardian Angel]

Nacho Casserole

1 pound lean ground beef
1/4 cup chopped onion
1 1/2 cups chunky salsa
1 (10 ounce) Mexicorn, drained
3/4 cup sour cream
1 package Taco seasoning
2 cups crushed tortilla chips
2 cups Mexican blend shredded cheese

Preheat the oven to 350 degrees.  Place ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, sour cream and taco seasoning into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
 
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated. 

[Guardian Angel]

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken base
1 tablespoon cornstarch
1 cup heavy whipping cream


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
 
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.