PIRI PIRI SAUCE

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PORTUGAL: PIRI-PIRI SAUCE

Ingredients:
1 1/4 c Olive oil
8 Chilli peppers with
Tops removed
1 Bay leaf
1 Small piece lemon rind

Ingredients:
Pour the oil into a small, screw-top jar and add the
chilli peppers, bay leaf and lemon rind. Screw on the
top and shake. Leave to stand in a warm place for at
least 24 hours before use. It will keep at room
temperature indefinitely.

Ready made piri-piri can be bought by the portuguese,
who use it a good deal as a spicy condiment on pasta,
fish or meat and also to flavour stews.

Braised Beef And Musrooms

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Braised Beef And Musrooms(English)

Ingredients:
1 lb Chuck steak cut
Into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Method:
Set oven to 350/F or Mark 4. Using a flameproof casserole
dish, melt 1 oz. of the butter and brown the meat on all sides.
Remove from the dish and set aside. Peel the onions melt the
remaining butter in the casserole and cook the onions for a few
minutes. Stir in the flour, blend in the stock and continue stirring
until boiling. Return the steak to the pan and add the port wine,
herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
the casserole and cook in the oven for l 1/2 hours or until the meat
is tender. Slice the mushrooms and add to the casserole; cover again
and cook for a further 1/2 hour. Serves 4.

Williamsburg Chicken, as served at London Town Pub

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Williamsburg Chicken, as served at London Town Pub

Ingredients:
1 ea Envelope unflavored gelatin
4 c Chicken, cooked, diced
1 c Canned peas, drained
1 1/2 c Mayonnaise
1/3 c Pecans, chopped
2 ea Eggs, hard cooked, chopped
1 x Green grapes for garnish
2 c Celery, diced
1/2 c Stuffed olives, sliced
2 T Lemon juice
1 x Salt & pepper to taste
1/4 t Leaf thyme
1 1/2 c Chicken broth
1 x Oil

Method:
Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.

Suffolk Fish Pie

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Suffolk Fish Pie

Ingredients:
2 lb Cod or haddock fillets
1 pt Milk
Salt and black pepper
3 Hard-boiled eggs, shelled
2 oz Butter i
2 oz Flour
2 tb Chopped parsley
1 ts Chopped capers
1 lb Mashed potatoes

Method:
Set oven to 375/F or Mark 5. Cook the fish in the milk m a saucepan,
seasoning to taste. Reserve the milk and flake the fish. Butter a
deep 2 to 2 1/2 pint pie dish and put the fish into it. Slice the
hard-boiled eggs and lay on top of the fish. Melt the butter and
stir in the flour then add the reserved milk and cook, stirring,
until thickened. Stir in the parsley and capers and season to taste.
Pour this sauce over the fish and ,eggs. Cover with mashed potato,
roughing It up lightly with a fork out With a little butter and cook
for 30 minutes or until the potato is lightiy browned. Serve
vegetable, Wlth a green such as buttered spinach. If desired a Iayer
of sliced tomato can be placed on top of the fish, before the potato
topping is added.

KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

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KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

Ingredients:
2 lb Squid
2 tb Olive Oil
3/4 c Dry Red Wine
1/2 ts Salt, Pepper, Sugar
1 1/2 tb Parsley, Chopped

Preparation Method:
Clean squid, discard tenacles, wash bodies and drain. Place squid in a
heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a
boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle
with parsley and serve.

Chicken Braised in Walnut Sauce

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Chicken Braised in Walnut Sauce

Ingredients:
1 Frying or roasting chicken*
1 Sprig of fresh thyme
Salt & freshly ground pepper 1 c Milk
1 Large onion; sliced 2 Egg yolks
4 tb Butter 1 ts Grated nutmeg
1 Bay leaf 1 c Shelled walnuts; crushed **

*Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
pieces. **Walnuts may be crushed in a mortar, blender or food processor.

Wash and dry the chicken parts and season lightly with salt and pepper. In
a heavy frying pan, saute the onion in butter until soft, then add the
chicken parts after a few minutes. Saute on all sides, then add the bay
leaf, thyme, and enough hot water to almost cover. Tighty cover the pan
and simmer the chicken until tender (approximately 1 hour). Using a
slotted spoon, remove the chicken to a warm platter and keep warm while you
prepare the sauce.

Strain the remaining pan liquid into a small saucepan and bring to a boil.
Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the
strained pan liquid and cook over very low heat until the sauce boils,
stirring constantly. Sprinkle in the nutmeg, then stir in the crushed
walnuts. Simmer another minute and pour over the chicken. Serve warm.

Moussaka (Greek Oven Baked Gratin)

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Moussaka (Greek Oven Baked Gratin)

Ingredients:
1 1/2 lb. ground beef
1 lg. onion
1 can stewed tomatoes
1 can tomato sauce
2-3 tbsp. ketchup
Lots of salt & pepper
Lots of powdered garlic
Lots of parsley
Lots of basil
Oodles of oregano
6-9 zucchini squash
2 (8 oz.) pkg. mozzarella cheese

Method:
Brown ground beef and onion in frying pan; drain fat. Add stewed
tomatoes, tomato sauce, ketchup and spices. Let this simmer while
you soak and scrub the zucchini. Slice off end knob and slice
lengthwise. Place layer of squash in large baking dish, then layer
of sauce, then slice mozzarella cheese (1/4 inch thick). Keep
repeating layers. Bake at 350 degrees for 45 minutes to 1 hour.
Pour off liquid before finishing baking.

Spanish Omelette

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Spanish Omelette

Ingredients:
3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.


Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

Quick Paella

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Quick Paella (Spanish Fried Rice)

Ingredients:
4 Servings
1/4 c Margarine or butter
1 1/3 c Instant rice (uncooked)
1/2 c Minced onion or 2
-tablespoons instant chopped
-onion
1/3 c Minced green pepper
2 Cloves minced garlic or 1/4
-teaspoon garlic powder
8 oz Cans tomato sauce
7 oz Can minced clams (drained)
5 oz Can cooked chicken

Directions:
The Boy Scouts of America puts out an excellent book called
Introduction to Family Camping. Nice color pictures and like that.=7F
In there are several nice recipes for outdoors persons. For example:

Quick Paella

Heat margarine in large skillet and lightly brown rice, onion, green
pepper, and garlic.

Add remaining ingredients along with 1-1/2 cups water, and mix well.
Bring to a boil. Lower heat and simmer for 5 minutes.

Tortilla Paisana (spanish Country Omelet)

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Tortilla Paisana (spanish Country Omelet)

Ingredients:
1 oz Ham, boiled; julienne-cut
1/4 c Onion; thinly sliced
2 ts Oil; divided
4 1/2 oz Potatoes; peeled, cooked &
-thinly sliced
1/8 ts Salt
1/8 ts Paprika
1 ds Pepper
1/2 c Asparagus spears; diced
-& blanched
1/4 c Peas, frozen; thawed
1/4 c Pimiento, julienne-cut
-canned, drained
3 Egg; beaten

Directions:
Spray a 10-inch nonstick skillet that has a metal or removable handle
with nonstick cooking spray and heat; add ham and onion and cook over
medium heat, stirring occasionally, until onion is softened, 3 to 4
minutes. Remove from skillet and set aside. In same skilet heat 1/2
teaspoon oil; add potatoes, sprinkle with seasonings, and saute over
medium heat, turning occasionally, until lightly browned on both
sides. Remove potatoes from skillet. Add remaining 1 1/2 teaspoons
oil to skillet; return potatoes and arrange in bottom of pan. Top
with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs
and cook over medium heat until bottom of omelet is golden, 3 to 4
minutes. Transfer pan to broiler and broil 5 inches from heat source
until eggs are set and omelet begins to brown. Using spatula, loosen
edges of omelet and carefully slide onto warmed plate.