Recipes Included On This Page Dave's Cold-Packed Polish Dill Pickles Deviled Ham Deviled Ham 2 Drunken Noodles for 1 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dave's Cold-Packed Polish Dill Pickles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pound pickling cucumbers 8 dill heads 6 garlic cloves -- (or more) 8 cups water 2 cups white vinegar 1/2 cup pickling salt 1/2 teaspoon crushed red pepper -- (up to 3 tsp) 2 teaspoons whole mustard seed -- (up to 4 tsp) 1 teaspoon alum -- optional Original Recipe: Wash and dry the cucumbers; prick a few holes in each with a fork, or quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or small chunks. Place half of the dill heads in the bottom of a clean 1-gallon jar. Add the garlic, crushed red pepper, and mustard seed. Pack loosely with cucumber and top with the remaining dill. Refrigerate while preparing brine. Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cool to room temperature. Pour the cooled brine over the cucumbers, making sure they are covered. Screw a lid on the jar and store in the fridge for about 4 - 6 weeks before serving. If you've quartered the cucumbers instead of leaving them whole, they will be ready somewhat sooner (two or three weeks instead). Ingredients can also be divided between four 1-quart wide-mouthed jars. It is it more convenient to make a gallon jar batch (takes less of a footprint in the refrigerator) then divide up the pickles later into separate jars when they're ready to eat. (That frees up the jar for the next batch, too.) Options, Personal Tastes And Modifications: A great garlic pickle results from deletion of the dill heads. The dill heads are not necessary for an excellent pickle. The addition of a small amount of alum (1 teaspoon) makes a marked improvement in the flavor of the pickles. I recommend the addition highly. For hot dill pickles, increase the pepper flakes to 2 or 2 1/2 teaspoons. Cut the cucumbers in 1-inch slices instead of lengthwise for identification purposes. This pickle has a pronounced mustard flavor when pickling is complete. Reduce the mustard seed to 2 teaspoons if desired. This produces a pickle closer to those found in the stores. The following can be added: 6 to 8 whole pepper corns, 3 to 4 mace heads and 1/2 teaspoon whole coriander. Other spices can be used. Do not use pickling spice mixes bought in stores. These are meant for sweet pickles. Contributed to the FareShare Gazette by Jim; 25 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 2g Fat (5.1% calories from fat); 13g Protein; 83g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 10 Vegetable; 2 Other Carbohydrates. * Exported from MasterCook * Deviled Ham Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cubed cooked ham -- trimmed 1 big pinch grated nutmeg 4 drops pepper sherry -- or bottled hot pepper sauce 1/4 teaspoon anchovy paste 1 big pinch ground pepper 1 big pinch ground thyme 1/4 cup cubed firm fat from cooked ham 1 1/2 teaspoons horseradish mustard -- or other 2 teaspoons white wine vinegar 1 small pinch ground cloves 1/8 teaspoon finely minced garlic 1 big pinch ground ginger 1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender. 2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham and combine with the mixture in the bowl. If too coarse, process again in two batches. 3. Taste for seasoning, then pack into a jar, cover and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks. Makes about 1 1/2 cups. Contributed to the FareShare Gazette by Jim in response to a request; 17 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (39.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Deviled Ham 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound cooked ham -- cut into pieces 1/4 cup Dijon-style mustard 1/4 cup unsalted butter -- softened (1/2 stick) 1 tablespoon honey 1/4 teaspoon ground cloves 3 tablespoons onion -- minced 3 tablespoons sweet pickle -- minced In a food processor grind the ham until it is minced; add the mustard, the butter, the honey and the cloves; blend the mixture until it is smooth. Transfer the mixture into a bowl and stir in the onion, the pickle and pepper to taste. Serve the deviled ham with crackers or as a sandwich filling. Makes about 2 cups. Gourmet march 1993 Converted by mc_buster. Contributed to the FareShare Gazette by Jim in response to a request; 20 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 21g Fat (63.8% calories from fat); 16g Protein; 11g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 1385mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Drunken Noodles for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 ounces wide rice ribbon noodles -- (sen yai or jutaboon)* 1 handful shelled shrimp -- (optional) 1 chopped chicken breast -- 1/2-inch size 1/8 cup firm tofu -- cut into 1 small cubes (optional) 1 teaspoon chopped garlic 1/4 red sweet pepper -- cut in 1-inch squares 1/4 medium red onion -- cubed 1 small handful cubed cabbage 1 cubed seeded small tomato 1 whisked egg Generous sprinkling of white pepper The following coats the noodles with a "sauce" of great flavors: 1 tablespoon oyster sauce -- Thai one with the lady cooking on the label [Maek Rua or Dragonfly Brands]** 1/2 tablespoon white (rice) vinegar or Chinese black vinegar is good as well 1/2 tablespoon fish sauce -- (Golden Boy) [taste and add at the end] 1/2 tablespoon date palm sugar [white is okay if not available] 1/2 tablespoon fresh lime juice 1/2 teaspoon prik phom -- (ground red chillies) or Sambol Olek -- (ground chile in jar) 1/8 cup bean sprouts -- (optional) Chopped mixed red and green prik kee nue [Thai birds fresh] I would use 4 Thai chiles for medium hot Coriander/cilantro for garnish Green onions sliced for garnish 1 Handful bai gaprao (holy basil leaves) or Bai Horapha (Thai basil) 1/2 bulb pickled garlic -- thinly sliced (garnish) 2 red Thai Dragon Chiles, julienned -- (garnish) [2 to 3] -- optional Toasted chopped peanuts -- (garnish) Soak the noodles in warm water for about 15 minutes. Optional garnish: Reserve a handful and cut them into 3-inch lengths to fry 1 in hot oil until crispy I fry shallots garlic add chicken breast brown, add veggies, scoop onto sides of wok, add eggs cook then flip over and then shred in long ribbons. add everything else. If you don't have a wok or are uncomfortable with the speed required, I would suggest cooking your ingredients before hand then just add them all at one time to the noodles and sauce ingredients. Toss in the bean sprouts, tomatoes and basil at the end; toss to warm, don't over cook them. If desired the tofu can be marinated in some dark soy to which a couple of sliced chilies are added. Also there is a tofu that is already flavored and kind of dry that is very tasty in this dish. The fried noodles, sliced green onions, toasted chopped peanuts, a little coriander, basil leaves, and the pickled garlic are then added as a garnish. * Sen Yai /Rice noodles You can find these fresh in Oriental markets, don't put them in the refrigerator or they harden and you will go crazy trying to separate them. They also go sour if not used within a day. I always keep a package of the widest dry rice noodles for a quick Drunken Noodle fix. ** I much prefer using only Thai Bird chiles and Thai Dragons in this and all Thai cooking, but in some areas it is difficult to find these. Serranos can be substituted. I am in California and they are available fresh all year. As well I actually grow them all year. I normally would use more chiles, but start here and work up to your tolerance! *** Fish sauce cooks out quickly and always needs to be added at the end. I prefer Golden Boy Brand Thai Fish Sauce. This dish is popular in Thailand after a night of drinking. Our family loves it as a quick easy tasty meal. Prep everything first and voila it's ready in just a few minutes! Contributed to the FareShare Gazette recipe challenge by Mary-Anne; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (31.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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