ISSN 1938-7385 Volume 14, Number 15 This Week's Contents 1. Old World Potato Dumplings 2. Chicken Schnitzel 3. Mussels with Sambuca 4. Summertime Sangria 5. Curried Mango Chutney Spread
1. Old World Potato Dumplings submitted by butterflydog 4 potatoes 1 egg 2 to 3 cups flour 1 dash salt 1 can sauerkraut 1 large onion 1 lb bacon Cut up bacon in bite size pieces and fry with chopped onion. Meanwhile, put on large pot of water to boil. Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg). In a large bowl, gradually mix flour with potato mush until loose batter is formed. Put a large scoop of the batter on a flat surface ( i.e the removable bottom of a springform pan). Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook). Gently stir, so they don't stick. After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl. Drain sauerkraut in colander, under cold water, squeezing out excess. Add sauerkraut, cooked bacon and onion to dumplings. Mix gently. Salt and pepper to taste. (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. ).
2. Chicken Schnitzel submitted by amanda Serves 4. 2 large eggs 1 clove garlic, minced 1/2 teaspoon minced fresh parsley coarse salt ground pepper 1 cup fresh breadcrumb (made from 3 slices white bread) 1/2 cup grated parmesan cheese 4 (6 ounce) chicken cutlet, pounded to an even 1/4 inch thickness 4 tablespoons olive oil 1 tablespoon butter 1/4 cup dry white wine 1/2 cup chicken broth 1 tablespoon fresh lemon juice Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce. Wipe the skillet clean with paper towels. Heat butter until melted and add wine. Heat 30 seconds and stir in broth and lemon juice. Season with salt and pepper. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.
3. Mussels with Sambuca submitted by rcoen from Tipperary, Ireland Serves 2. 20 large Mussels, cleaned and scrubbed 2 Garlic Cloves, thinly sliced 1 teaspoon Fresh Oregano, finely chopped 2 Fresh Sweet Basil Leaves, cut in chiffonade 1/2 teaspoon Fresh Italian Parsley, finely chopped a good pinch of Crushed Red Chile Pepper 2 tablespoons Anisette (or brand name Sambuca) 1 cup Fresh Tomato Sauce 3/4 cup Fish Stock (or clam juice) 2 tablespoons Extra Virgin Olive Oil 1 tablespoon Unsalted Butter, cold Salt and Fresh Ground Black Pepper Add the olive oil to a saute pan over medium-high heat. Just before it starts smoking toss in the garlic. Just as it starts to turn golden brown (this will happen in a matter of seconds) add the mussels and toss to combine. Next, season the pan with salt and pepper along with the red chile pepper. Toss again, then take the pan away from the heat and pour in the Anisette. Place the pan back on the stove and let the Anisette ignite. Be careful here...enjoy the meal and don't burn yourself. Let the alcohol from the liquor burn off then proceed to add the tomato sauce and fish stock. Cover the pan and cook over medium heat until the mussel shells open, about 2 minutes. Remove the cover and add the basil and parsley, then swirl in the butter. Remove the mussels from the heat and transfer to a large bowl. Serve.
4. Summertime Sangria submitted by butterflydog assorted cut fruits (citrus - lemon, oranges, limes ), apples, peaches, berries, etc). a bottle of red or white wine, any kind you like a good splash of brandy, 1 tsp cinnamon. 1 to 2 cups of 7-up or ginger ale chilled How to make a great Sangria ! Half-fill a big pitcher with assorted cut fruit (citrus, apples, peaches, berries, whatever). Squeeze in some of the citrus juices. Add a bottle of red or white wine, a good splash of brandy, and 1 tsp cinnamon. Stir. Chill for an hour or two. Just before serving, add 1-2 cups of 7-up or ginger ale. When you serve it, put some of the fruit in each glass. Yield: 8 servings
5. Curried Mango Chutney Spread submitted by butterflydog 8 oz cream cheese softened 2/3 cup sour cream 1 cup mango chutney 1 1/2 tsp curry powder 1 cup salted cashew halves assorted crackers Delicious party spread. Beat cream cheese till smooth, blend in everything else but nuts. Chill. Just before serving, stir in the nuts. Serve with assorted chips and crackers
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