Category Archives: Uncategorized

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Egg Moghlai (Madhur Jaffrey)

12 hard-boiled eggs, peeled

4 medium onions, 2 peeled and chopped, 2 rainbowed

1 1/2″ by 1″ piece fresh ginger, peeled and chopped

8 cloves garlic, peeled and chopped

10 T vegetable oil

2 cinnamon sticks, 2 1/2 – 3 ” long

2 bay leaves

10 cardamom pods, slightly crushed

10 whole cloves

1 tsp whole cumin seed

Dry-roasted and ground:  1 1/2 T coriander, 1/2 tsp cumin

3 T yogurt

1/4 c tomato sauce

1- 1 1/2 tsp salt

1 tsp saffron, roasted and crumbled (I generally substitute safflower in 2 to 3 times the amount asked for, as saffron is so pricey)

Put the chopped onions, garlic, and ginger into blender with 4 T water.  Turn into a smooth paste.

In a 10″ pot, heat 8 T oil.  Put in rainbowed onions, and fry over medium-high heat 10-12 minutes or until browned and crispy.  Remove with a slotted spoon and set aside.

Add remaining 2 T oil to the pot, and add cinnamon sticks, bay leaves, cardamom pods, cloves, and whole cumin.  Stir and turn spices once.  Add paste from blender and fry, stirring, for ten minutes.  Turn heat down to med and add dry-roasted coriander and cumin, turmeric, and cayenne.  Stir and mix one minutes.

Add at intervals, constantly stirring and frying:  the yogurt, the tomato sauce, stir for a minutes, eggs and salt, stir for 2 minutes, 1/2 c water.  Mix well, bring to a boil, cover, lower heat, simmer gently 20 minutes.

While cooking, soak saffron in warm milk.  After done simmering, add browned onions and saffron milk.  Mix, cover, and simmer five more minutes.

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Picalilli (Rombauer’s)

Cut into thin slices or dice:  4 qts cucumbers

Seed, remove membrane, and slice:  4 green peppers

Skin and Slice:  4 medium onions

Brine for 12 hours.  Drain.

Bring to boiling:  1 qt cider vinegar, 4 1/2 c sugar

Place in a bag and add:  2 3inch cinnamon sticks, 1/2 inch ginger root, 1 tsp mustard seed, 1 tsp whole allspice, 1/2 dried red pepper, 1 tsp black peppercorns, 1 tsp whole cloves, 1 tsp dill seed, 1 tsp coriander seed, 1 tsp whole mace (crumbled), 4 bay leaves (crumbled), 1/4 T celery seed, 1/4 T mustard seed.

Add drained vegets.  bring to boiling.  Remove spices.  Put in sterile jars and process.

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Golden Squash Bake (?)

8 c sliced yellow crookneck squash, cooked and drained

6 slices bacon, cooked and crumbled

2 T eggs

1 c cottage cheese

2 T flour

4 tsps bouillon

1 c shredded cheddar

Combine eggs, cottage cheese, flour, bouillon.   Add squash.  Put in a baking dish.  Top with cheddar and bacon.  Bake 20-25 minutes at 350.

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Delightful Dessert Pancake

Mix and Chill:

8 oz neufchatel

3 T honey

1 tsp lemon peel

1 tsp lemon juice

Combine 1/2 c flour and 1/4 tsp salt, then slowly add 1/2 c milk.  Beat two eggs and add.

1 T butter

2 c assorted fruit

1/4 c coconut

Bake 10 minutes at 450, then 10 minutes at 350.  Fill with fruit, sprinkle with coconut.  Use cheese mixture as sauce.

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Sweet Milk Pancakes (Marshwren)

(from a newgroup C used to subscribe to called paganfeast…  username was marshwren88)  These are great.  I find them easier to make than most pancake recipes…  and a single batch generally feeds our gaming group with some leftover for snackage further on in the session.
3 c flour
3/4 tsp salt
2 tsps baking powder
1 T sugar (or honey or etc….)
2 eggs
2 c milk
2 T veget oil (olive oil does, in fact, work well for these)
Combine and sift dry ingre.  Beat together eggs, milk, and oil.  Add together and mix until moist.  Cook on an appropriately heated grill.  (When you flick water droplets and they dance, you’ve got the temp right.)

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