Louisiana Fried Catfish
2 pounds catfish filets
1/2 cup yellow mustard
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 cup cornmeal
1/2 cup flour
2 cups peanut oil
Wash fish and pat dry with paper towels.
Combine mustard, salt, pepper and garlic powder. Toss fish in mustard mixture.
Combine cornmeal and flour. Dredge coated filets in cornmeal and flour mixture.
Heat peanut oil until very hot. Fry catfish filets, a few at a time, until golden brown and crisp. Serve hot.
Makes 4 to 6 servings.
East Indian Lamb Curry
2 pounds lean lamb, cubed
1/4 cup flour
3 tablespoons shortening
1/4 cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 cup water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg
Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; saute a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.
Serves 4.
Basque Barbecue Leg of Lamb
1 (6 to 7 pound) leg of lamb or 1 whole lamb
Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced
The day before serving, mix all marinade ingredients. Place in a pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.
The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 2 1/2 hours.
Serves 8 to 10.
Serve with Chenin Blanc wine.
African Lamb Curry
This is an unusual, flavorful buffet dish, very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.
2 pounds lean lamb, cubed
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1 1/2 tablespoons curry powder
1 cup chopped onion
2 cloves garlic, minced
4 to 5 ounces dried apples, chopped
2 to 3 cups beef stock
1 teaspoon freshly-grated lemon rind
Salt, to taste
Freshly-ground pepper, to taste
1 1/2 cups chopped walnuts
1/2 cup seedless raisins, plumped
in Madeira wine to cover
1/2 cup unsweetened shredded coconut
Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.
Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly.
Mennonite Red Cabbage and Apple Salad (Rotkohl und Apfelsalat)
4 cups shredded red cabbage
1 cup apples, quartered and sliced thin
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons vinegar
3 tablespoons butter
1/2 teaspoon mustard
1/2 cup sour cream
Pepper
Melt the butter in a saucepan. Add the cabbage and apple and stir until the butter coats the mixture and there are signs of softening, but the mixture is not really cooked. Add the vinegar, sugar, seasonings and mustard; simmer another 2 minutes, then stir in the sour cream. Serve hot.
Mennonite Bread Pudding
2 eggs, well beaten
1/2 cup granulated sugar
2 cups milk
1/4 teaspoon nutmeg, ground
4 cups day old bread (1/2-inch slices), cubed
1/4 cup raisins
Beat eggs. Add sugar, milk and nutmeg. Butter a 1 1/2-quart baking dish. Put bread cubes into dish and pour egg mixture over the bread. Let the bread cubes become soaked by the mixture. Mix in the raisins. Bake at 350 degrees F for 25 minutes.
Serve warm.
Mennonite Apple Strudel
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons shortening
2 eggs, slightly beaten
1/2 cup warm water
5 cups sliced apples
1 cup brown sugar, firmly packed
1/2 cup seedless raisins
1/2 cup chopped nuts
5 tablespoons melted butter
1/2 teaspoon cinnamon
Grated rind of 1 lemon
Sift the flour and salt together. Cut in the shortening and add the eggs and water. Knead well, then throw or beat the dough against a board until it blisters. Stand the dough in a warm place under a cloth for 20 minutes.
Cover the kitchen table with a small white cloth and flour it. Put the dough on it and pull it out with your hands very carefully to the thickness of tissue paper. Spread with a mixture of the fruits, sugar, melted butter, cinnamon and lemon rind. Fold in the outer edges of the dough and roll like a jellyroll - about 4 inches wide. Bake in a very hot oven (450 degrees F) for 10 minutes, reduce the oven temperature to 400 degrees F and bake about 20 minutes longer. Let cool. Cut into slices about 2 inches wide. It should be flaky and moist.
Hot Potato Salad with Bacon Specks (Mennonite)
Posted by Olga at recipegoldmine.com 2004/2/29 16:12
4 slices lean bacon
1/2 cup finely chopped onions
1/4 cup chopped celery
1 tablespoon flour
1/4 cup hot water
1/2 cup heavy cream
2 tablespoon Boiled Dressing
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups diced, hot, boiled potatoes
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced
Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, return to medium heat, add onions and celery. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
Boiled Dressing
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 cup vinegar
2 eggs, well beaten
1 tablespoon butter
Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.