From “Metropolitan Cook Book” (Metropolitan Life Insurance Company, 1955) as written in the cookbook:
Sweet Milk Doughnuts
2 Tbs. fat
1 cup sugar
1 cup milk
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon or nutmeg
Flour to make a soft dough (3 to 4 cups)
Cream fat, add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about 1/3 of dough on lightly floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use floured spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powdered sugar, if desired.
1 lb. veal cutlets (from leg)
1 c. flour
3 eggs, beaten with 2 tbsp. water
1 1/4 c. crushed cornflakes
1 1/4 c. flavored bread crumbs
1 1/2 c. olive oil
1 lemon, cut into wedges
Place veal on cutting board, cover with plastic wrap, and pound thin (one at
a time). Dredge veal in flour, dip in egg mixture and dredge in cornflakes
mixed with bread crumbs. Heat oil in large skillet until very hot but not
smoking. Fry veal on both sides until golden brown. Drain on paper towels and serve
hot, garnished with lemon wedges. Serves 4-6.
90 gr. linguine pasta
1/2 cup carrots, grated
225gr. shrimp cooked and peeled and cut in 2
1 cup lettuce cut in thin
1/4 fresh cilantro(only leaf
2 TBS. toast peanuts and cut in half
3 tbs. lemon juice
2 tbs. soy sauce
2 tbs. fresh cilantro(leaf) chopped
1 tbs. green onion chopped(no greens only white parts)
2 1/2 tsp. sugar
2 tsp vegetable oil
1 tsp ginger(fresh) minced
2 garlic cloves, minced
cook the pasta in boiling wates with 2 tsp. salt al dente. and add the
carrots for 30 minutes and drained and add cold water, drain. In a large
bowl mix all ingrediants except dressing ingredients.
in a small bowl combine all dressing ingredients and add to the pasta mix.
Diabetic Recipes and Easter Recipes Carnival of the Recipes
Creamy Potato Casserole
8 med. potatoes — peeled and sliced thin
1 small onion — chopped
1 can condensed cheddar cheese soup — undiluted
1 c. sour cream
1 tsp. salt – optional
Combine and mix well.
Place in a greased 8″ square baking dish.
Cover and bake at 350, for 70 minutes or until potatoes are tender.
Uncover and bake 10 minutes longer until lightly browned.
Serves 6 to 8
Per Serving (excluding unknown items): 163 Calories; 6g Fat (33.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
April Fools Carnival of the Recipes
Today is April 1, 2007 and this April Fools Carnival of the Recipes comes with a special surprise.
Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for Today, April 1, 2007. To get the Award Code you can visit the Award Code Page
Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.
Some featured Recipes include:
Visit this week’s Carnival of the Recipes to see the dozens of deleicious recipes posted by participants.
Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes.