World Recipes

Cornish Picnic Pasties

Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten

Prepare pastry. Form dough into 6 balls; cover and refrigerate.

In a mixing bowl, combine ground beef, potatoes, turnip, carrot, parsley, onion, salt and pepper. Mix well. Preheat oven to 425 degrees F.

To make pasties, roll each ball of dough into an 8-inch circle. Spread 1/6 of the filling on half of each circle. Dot filling with margarine. Moisten edge of each circle. Fold over. Fold edge of bottom crust over top. Seal with fingers.

Make 2 slits in top of each pasty. Brush top of each with beaten egg. Bake on ungreased cookie sheet for 30 minutes. Cool on wire racks.

Wrap each in foil for transportation to picnic or work. Can be prepared the night before and refrigerated. Next day, wrap in foil and head for picnic. For serving you may want to cut pasties in half and have some mustard sauce handy.

Rabbit Stewed in Stout

Serve this with parsleyed potatoes or egg noodles. Drink stout or red wine with the meal.

4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley

Fry bacon in Dutch oven until crisp. Remove bacon and reserve. Reserve fat in Dutch oven.

Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat until hot. Cook rabbit over medium heat until brown on all sides, about 15 minutes.

Add mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of rabbit are done, about 1 hour.

Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix water and cornstarch; stir into stout mixture. Boil and stir 1 minute.

Pour sauce over rabbit and vegetables. Sprinkle with parsley.

Yields 6 servings.

Potato-Chive Pancakes

2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream

Place potatoes in large saucepan; cover with cold water. Cover and bring to a boil over high heat. Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.

Drain potatoes, then return to saucepan. Turn heat under saucepan to medium-low. Cook potatoes until dry, about 2 minutes, stirring occasionally.

Add milk. Using a potato masher, mash potato mixture until fairly smooth. Remove from heat; stir in chives, salt and pepper. Transfer to a medium bowl, cover and refrigerate until cold. Potatoes will thicken as they cool.

Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling. Add three or four patties to skillet. Cook until golden brown, about 2 minutes per side. Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.

Serve warm with sour cream.

Makes 4 servings.

Mincemeat

2 pounds ground round or lean beef
1 medium onion, diced
Salt and pepper, to taste
1 teaspoon Kitchen Bouquet
8 medium potatoes, cooked and mashed

Combine meat, onion and seasonings in saucepan. Add enough water to cover well. Boil over medium heat until water cooks well into meat.

Add Kitchen Bouquet. Place meat mixture in casserole and scoop mashed potatoes over top. Place in broiler for 10 minutes or until potatoes turn golden-tipped.

Mashed Potatoes with Cabbage (Colcannon)

6 medium potatoes
1/2 small head green cabbage, shredded
6 scallions (with tops), chopped
1/4 cup water
1/8 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon salt
Dash of pepper
Butter or margarine

Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes; drain.

Heat cabbage, scallions, water and 1/8 teaspoon salt to boiling; reduce heat. Cover and simmer until crisp-tender, 5 to 10 minutes; drain.

Mash potatoes until no lumps remain. Beat in milk in small amounts. Add 1/4 cup butter, 1 teaspoon salt and the pepper; beat until potatoes are light and fluffy. Stir in cabbage and scallions; dot with butter or margarine.

Southwestern-Style Hot Dogs

Source: Family Circle 6/18/02

Hot Dogs
1 (1 pound) package hot dogs (8 dogs)
8 hot dog buns

Topping
1/4 cup chopped, jarred pickled jalapeno chiles
1 cup shredded taco cheese blend

Hot Dogs: Prepare grill with hot coals or heat a gas grill. Grill the hot dogs for about 8 minutes total, turning several times during cooking.

Toast hot dog buns, if you wish. Slice each grilled hot dog lengthwise, three-quarters of the way through, being careful not to cut the dogs all the way through.

Topping: Spoon about 1/2 teaspoon chopped jalapenos into the slice in each hot dog. Sprinkle about 2 tablespoons of the cheese over the jalapenos on each hot dog.

Carefully grill hot dogs, without spilling any of the topping, for another 1 minute to melt the cheese. Place the dogs in the toasted buns.

Nutrient Value Per Hot Dog: 365 calories, 23 g fat (9 g saturated), 14 g protein, 25 g carbohydrate, 1 g fiber, 1,024 mg sodium, 39 mg cholesterol

Soft Carne Asada Tacos

Yield: 12

1 (1 pound) boneless cut of beef
12 corn tortillas, warmed
1 medium sweet onion, finely chopped
2 medium tomatoes, finely chopped
2 cups shredded lettuce
Fresh salsa

Charcoal broil the filet. As it is getting done, warm the tortillas on dinner plates or wrapped in foil in a 350 degree F oven.

Thinly slice the beef and place in bowl. Place the onion, tomatoes, lettuce, and salsa in separate bowls. Place the tortillas in a napkin-lined basket.

Assemble the tacos by placing a layer of meat in a tortilla, then layers of onion, tomatoes, lettuce and salsa.

Shredded Pork Tacos

Posted by artsycook at recipegoldmine.com April 26, 2001

These are the simplest and yet the most authentic and divine little things! I could eat them all the time!

Trim fat on a butt roast and rub with salt. Preheat oven to 275 degrees F and put roast in a covered Dutch oven for 3 hours, till it falls apart when pressed with a fork. De-bone and shred.

Serve with chopped cilantro, lime wedges and hot corn tortillas!