Recipes

White sauce with Ham

¼ lb butter 3 heaped tsp flour 1 heaped tsp chicken stock powder ~1 ½ cups milk ½ cup water

Dash of pepper 1 small onion, minced 4 pieces garlic, minced Juice of ½ a lemon (~2 tsp) 2 heaped tblsp each: celery, parsley and chive ¾ to 1 cup cubed ham

- Put flour and chicken stock in a mug, add a cup of milk and stirthoroughly.
- Melt butter in saucepan. Add flour mixture and bring to a boil, stirring constantly.
- Add leftover milk, and approximately another ½ cup of water, until sauce is consistency of a nice thick sauce. Add dash of pepperand minced parsley and chive. Add lemon juice.
- Quick fry ham and minced celery in a little butter and add to sauce.

Toss with 3 to 4 cups cooked linguini noodles then put in a 6"x6" oven pan. Sprinkle with parmesan cheese and grated white cheddar.
Broil for 10 minutes, or until golden.
Serves 4 small portions.



Christmas Recipes


These are the 2 things that my folks used to always make for Christmas backEast (in Québec).
Donuts that would then be served for desert with a plate of icing sugar to rub your donut on, if you like; and mincemeat which we would use tomake tarts (small pies).
I don't know if the custom came from my mother's French Canadian family, or my father's british side... lol, such is modern culture, all cultures made one.
Donuts

¼ cup butter 1 cup sugar 3 eggs ½ cup 15% crème

4 cup all-purpose flour 2 Tablespoons baking powder 1 Teaspoon salt ¼ Teaspoon nutmeg

½ cup milk Vanilla to taste

- Cream the butter; add sugar, crème and eggs (one at a time, beating as you go). Beat 'til smooth.
- Mix together: flour, baking powder, salt and nutmeg.
- Fold into wet ingredient mix, alternating with the milk and vanilla.
- Put dough in wax paper and let sit over night (or at least several hours).
- Roll dough down to about ¼¨ thickness. Cut into donut shape and fry in oil (enough oil so donuts DO NOT touch bottom).
- Flip when light to medium brown on first side, pull out when both sides browned to wishes.
- Do same as above with holes of course!

Can be served with plate of icing sugar to 'dip' in.
Mincemeat

½ cup freshly chopped suet ½ cup brown sugar 1 teaspoon grated nutmeg ½ teaspoon cinnamon 1 teaspoon allspice

¾ cup dark raisins ¾ cup white raisins 2/3 cup mixed, chopped, dried, orange and lemon peel 1/3 cup finally chopped almonds 2 small tart cooking apples, peeled, cored and diced

¼ teaspoon vanilla flavouring 1 lemon, grated rind and juice 1 cup brandy

- Combine all ingredients in a large crock, except brandy. Mix thoroughly. Stir in the brandy gradually.
- Cover the crock and set in a cool place for 1 month.
- Check the mincemeat occasionally and add more brandy, 2 tablespoon at a time, as the fruits absorb the liquid.
- After a month the mincemeat may be refrigerated if you are not ready to use it.
- Will keep indefinitely.

The popular use for mincemeat is in small pies called tarts.
You take your regular pie crust dough,
- cut it into circles about 5-6 inches across,
- drape these into lightly greased muffin pans (without paper muffinthings!),
- add about a heaping teaspoon of mincemeat (more or less, to taste),
- cut a slightly smaller circle of dough (about 2.5 inches across),
- and cut a ½" X in their center then drape them on top of the mincemeat,
- use a fork or fingers to lightly press the top layer of dough into the upper rim of the tart bottom.
- cook in oven until light brown
Stollen
These quantities will make 3 Stollen
of at least 2 pounds each.
in 3 weeks : Rum mixture takes 2 weeks to mature, and Stollen will then need to sit for another week to acquire flavours.


1 bottle dark Rum
1 cups raisins
1 cup currants
1 cup mixed candied citrus peels
1 cups candied cherries (mixed red and green)

Mix all ingredients together and put in large glass jar. Add rum so as to cover completely. Make a lid with plastic wrap and elastics (any twist-on cap could make too good a seal, not allowing rum fermentationto dissipate; this could bust your jar!!). Let stand 2 weeks.

2 cups warm milk
2 tablespoon granulated sugar
2 tablespoons dry yeast

Take milk, sugar and dry yeast. Stir and let stand a few minutes untilyeast bubbles ups thoroughly.

1 dozen eggs
2 cups blanched almonds
2 cups granulated sugar
2-4 Kg of white all purpose flour
2½ pounds salted butter (or unsalted butter + 1 teaspoon salt)
Powdered sugar

In very large container, mix yeast mixture, eggs, rum mixture (including any unabsorbed rum), blanched almonds and sugar. Add enough white flour so that all liquid is absorbed as you knead dough. While kneading, gradually add 2 pounds melted butter (make sure butter is also absorbed with flour).

Adjust sugar to taste. If unsalted butter was used, add salt. At this point, alternate between adding small amounts of milk and flour so asto get a good consistency dough (knead until no longer sticky).

Take cooking sheets, put vegetable oil on, then drop flour on top; shake off extra [loose] flour. Any other greasing will burn bottom of Stollen.

Divide dough into loaves that are 1½ feet long and 5" wide. Take melted butter and brush exposed surfaces of dough. Make a shallow cut along the middle of the loaf. Cover with a cloth, put in warm area (on top of stove that is at ~~200F) and let stand. After it has doubled in size, bake in oven between 350 and 400F until tapping a spoon on the top makes a hollow sound (min 2 hours); Stollen should be medium brown on top.

Once cooked, brush with melted butter again and sprinkle with powdered sugar using a sieve (tea leaf filter is very good). Next day, brush ½ cup of rum repeatedly over Stollen, so as to soak it. Thenbrush with butter again and add final coat of powdered sugar. Put Stollen in airtight container for about 1 week so that all flavourssoak in.

This is the basic recipe of a very good German Stollen. All ingredient amounts can be adjusted proportionally to make more or less Stollen.



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