Monday, March 22, 2010

Hamburg Stroganov

Hamburg Stroganov
A ground beef version of the classic dish, this is good served over noodles, rice, or toast. Enjoy with a tossed green salad or vegetables. You may used regular or medium ground beef if you drain off the fat after cooking it with the onions, before adding the remaining ingredients. The recipe is published on page 38 of One-Dish Meals, a 156-page book by Mary Mouzar and Joanne Uhlman. The microwave recipes feature ingredients commonly found in the kitchen and include many classic Nova Scotia favorites.
1/2 cup diced Onion
1 pound lean Ground Beef
1 teaspoon flour
6 oz. can (170 g) sliced mushrooms, drained (optional)
1/4 cup Chili Sauce or Tomato Ketchup
1 1/2 teaspoons Beef Bouillon Granules
1/4 teaspoon each of black pepper, paprika, chili powder, and garlic powder
1/2 cup dairy Sour Cream
Method: In a 1-quart microwave-safe casserole, combine onion and beef. Cover and cook at high power 5 minutes or until no longer pink, stirring once or twice. Add flour. Stir in mushrooms, chili sauce, beef bouillon granules, pepper paprika, chili powder, and garlic powder. Cover and heat at 50 percent power 2 minutes. Stir in sour cream. Heat at 50 percent power 1 minute.
Serve over noodles, rice or toast.
Makes: 4 servings

Peanut Butter Clusters

Peanut Butter Clusters
These creamy fudge-like morsels of coconut, rolled oats, fruit and peanut butter are easily made within a few minutes. The recipe is on page 53 of
Delicious Desserts, a 156-page book by Mary Mouzar and Joanne Uhlman. All microwave recipes in the publication use common ingredients and include many traditional old-fashioned Nova Scotia favorites.

1 cup Brown Sugar
1/4 cup Butter or Margarine
1/3 cup Evaporated Milk
1/4 cup Peanut Butter
1/2 cup quick Rolled Oats
3/4 cup flaked Coconut
1/2 cup Maraschino Cherries or Raisins
1 teaspoon Vanilla

Method: In a 1 1/2-quart microwave-safe casserole, combine brown sugar, butter and evaporated milk. Heat, covered, at high power 2 minutes or until bubbly. Cook uncovered at 50 percent power 8 minutes or until syrup reaches soft ball stage (234 deg. F. - 112 deg. C). Stir in remaining ingredients. Drop teaspoonsful onto wax paper. Cool.

Friday, March 12, 2010

Fish Cakes

Old-Fashioned Nova Scotia Salt Cod Fish Cakes
This recipe, using a half pound of salt fish, makes 8 to 10 fish cakes but it may easily be doubled for 16 to 20 fish cakes. Cook as many as you wish and freeze the rest or cook all and freeze the leftovers for reheating on another day. Serve with vegetables. The above plate includes peas and corn as well Chow Chow, an old Nova Scotia pickle favorite made from green tomatoes and onions.
1/2 lb (about 220 g) salt cod
5 medium potatoes, pared and cut into chunks (about 4 cups)
2 tablespoons butter
1 medium onion, finely chopped
1 egg, beaten
1/8 teaspoon pepper
1/8 teaspoon seafood seasoning (optional)
1/8 teaspoon sugar
Method: Cut fish into pieces and put in a saucepan. Cover with water and heat until foam comes to top but do not boil; drain. Repeat two more times. Use potato masher to break fish into fine pieces; transfer fish to a bowl and set aside.
Using same pan, add potatoes and water to cover; cook until tender; drain and mash. Add butter, sugar, seasonings, onion and egg, mashing well.
Add fish, and mash until mixture is well blended.
Form into cakes. Note: an ice cream scoop used as a measure makes a good size fish cake.
Heat butter in cast iron or other frypan. Fry until brown on one side; turn and fry until brown on the other side.

(Photo above by Mary Mouzar)