Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : EUROPE1.DAT

I
EZ SPAGHETTI SAUCE

--------------------------------------------------------------------------------
1 lb. ground beef/lean 1 sm. onion/diced 2 cans tomatoe sauce
2 cloves garlic/crushed 1 t. oregano 1/3 cup ketchup
1 t. salt 2 t. shortening 1 t. pepper
--------------------------------------------------------------------------------

Brown hamburger with onion, garlic and shortening.
Drain off excess fat.
Stir in tomatoe sauce, ketchup, oregano, salt and pepper.
Simmer uncovered for 1 hour.

This is really an EZ recipe to prepare. This sauce will go great over some
noodles such as vermicellia or lasagna.

MAKES 4 1/2 CUPS

J
TAGLENINI

--------------------------------------------------------------------------------
1 1/2 lbs. ground beef 1 clove garlic/crushed 2 cans tomatoe sauce
1 sm. bell pepper/chopped 1 jar green olives/pitted 1 lg. onion/chopped
1/2 lb. cheddar cheese/grated 1 lg. pkg. noodles/wide 8 ozs. creamed corn
--------------------------------------------------------------------------------

Cook noodles until tender and drain. Brown meat, onion, and green pepper.
Add garlic, creamed corn and heat thoroughly. Place layer of noodles
in large buttered casserole dish, then a layer of meat mixture.
Pour 1/2 of tomato sauce over meat, Dot with olives and a little olive
juice.
Top with cheese. Repeat with one more layer and bake at 350 degrees for 1
hour.

SERVES 4-6

K
ENGLISH FISH & CHIPS

--------------------------------------------------------------------------------
1 1/2 lbs. white fish fillets 2 TB oil 2 eggs
2 potatoes/sliced thin 2 cups flour 1/2 cup corn meal
1 t. salt 1 t. white vinegar 1/2 cup ice water
--------------------------------------------------------------------------------

The first thing to do is make the batter. So in flat dish or bowl combine
the oil, salt, flour, vinegar, eggs, corn meal and ice water. Stir until it
looks smooth and creamy.
Next in a deep fat fryer start shortening or oil heating at 400 degrees.
Roll or dip cut-up fish fillets in the batter making sure each fillet is
well coated. Drop battered fillets in the fryer to cook.
Now drop the potatoes slices in and cook all until golden brown. Remove
and serve.
We found that using 6 ozs. of beer instead of ice water worked great. Also
we found that the potatoes have a tendencey to mingle with the fish and pick
up some of the batter. Another note: A true Englishman puts malt vinegar over
his fish and chips before eating.

MAKES 3-4 SERVINGS

L
GARLIC PARMESIAN PASTA

--------------------------------------------------------------------------------
1 bouillon cube/chicken 5 cloves garlic/diced 1 bunch green onions/chopped
3 TB parmesian cheese 2 lg. tomatoes/chopped 1 can sliced olives/black
1 can mushroom slices 1 med. pkg. vermicellia 1 white onion/chopped
--------------------------------------------------------------------------------

In a large frying pan, mix garlic and oil; saute lightly. Add chopped
onions and saute with garlic.
Dissolve bouillin cube in 1/4 cup warm water. Pour mixture over sauted
garlic and onions.
Meanwhile boil and drain the noodles/vermicellia. Add drained noodles
to the sauted mixture.
Drain the olives and mushrooms, Add tomatoes, olives, mushrooms, green
onions and parmesian cheese.
Toss until well mixed and Enjoy.

SERVES 4-6


M
NORWEGIAN WAFFLES

--------------------------------------------------------------------------------
2 cups buttermilk 1/2 cup sugar
1 stick butter 1 cup milk
1 t. baking soda 1 TB cinnamon
4 eggs 2 1/2 cups flour
--------------------------------------------------------------------------------

Beat eggs and sugar until light and fluffy. Add the other ingredients
gradually. Bake in hot waffle iron.
Norwegian waffles are thinner than the usual American waffles, they
are not spongy or puffy.
Rather than being a breakfast food, they are served cold(like cake)
with coffee in the afternoon. This tastes great with butter, whipped
cream, jam, or fresh fruit on top and eat.

MAKES 20 WAFFLES



N
FRENCH TOAST

--------------------------------------------------------------------------------
2 eggs/whipped 2 TB cinnamon 1/2 cup whipping cream
1/2 cup milk 2 TB nutmeg/ground 2 TB brown sugar/light
8 slices bread/thick
--------------------------------------------------------------------------------

In a bowl combine all the ingredients except the cream and bread.
Whip or stir very well. A blender works well.
Add in half of the cream and stir, then add other half and stir. Do not
whip.
Dip the thick bread slice one at time in the batter and then put onto
a large griddle or frying pan wiped with shortening or oil. Cook on both
sides until golden brown, or edges start to get hard.
Serve with syrup, jam, or fresh fruit and whipped cream on top.
When we tried this we sprinkled powdered sugar over the top of each slice
and then put fresh strawberries on top with whipped cream.

MAKES 8 SLICES



O
CORNED BEEF AND CABBAGE

--------------------------------------------------------------------------------
2 lbs. corned beef 6 potatoes 1 cabbage 6 carrots
--------------------------------------------------------------------------------

Cut and peel potatoes into quarters, slice carrots and cut cabbage into 1/8ths.
Wash corned beef in cold water, then cover with water in saucepan, bring to a
boil. Cook for five minutes, skim off foam, cover and cook for two hours.
About 30 minutes before the meat is finished, put the potatoes and carrots
into the pot. Cook 20 minutes then add the cabbage and cook 10 more minutes.

SERVES 4-6



P
ITALIAN GARLIC BREAD

--------------------------------------------------------------------------------
1 loaf french bread 1/2 c soft butter 2 TB garlic powder
1/2 c parmesian cheese 1 t. parsley 1 t. paprika
--------------------------------------------------------------------------------

Cut french bread horizontally. Butter generously and put paprika and garlic
powder on evenly. Sprinkle cheese on bread. Sprinkle parsley on both sides and
wrap with aluminum foil and bake at 450 degrees for 4 minutes or until heated.

SERVES 4