Monday, March 9, 2009

Final Oriental ATC & Food Around the World

Today, in addition to receiveing a shipment from for the super-secret project that my sister and I are working on, I received mail for two different swaps. My first was the second, and final, Oriental ATC from Kat R in Massachusettes. It was quite cute.

Oriental ATC from Kat R
I also received a third set of recipes for the Food from Around the World swap from Danie B in Great Britain.


1 sm head cabbage

Sprinkle 2 teaspoons salt through cabbage and let stand 10 minutes. Melt 3 tablespoons butter, add 1 chopped onion and simmer for 5 minutes. Add cabbage and cook until tender. While cabbage is cooking, make the "Haluski."

3 lg grated potatoes
2 tsp salt
1 egg, beaten
2 1/2 c flour

Add beaten egg to grated potatoes and mix thoroughly. Add flour and salt which have been sifted together. If dough seems stiff, add a little warm water.
Drop bits of dough into boiling water, do not drop by spoonful, just a little dough at a time, until all dough is used.
Cook until they come to the top, remove from stove, drain and rinse once in lukewarm water. Drain in colander and place in bowl.
Mix cabbage with the "Haluski" and serve.
Cottage cheese, about 3/4 pint, and melted butter can be a variation. Fried sauerkraut instead of the cabbage.

Authentic Russian Beef Stroganoff

2 lbs steak, cut bite size
2 med onions, finely chopped
1/2 c tomato juice
2 tbsp Wondra flour
4 tbsp butter
1/2 tsp salt
1/2 tsp dry mustard
1 tsp paprika
1 lb mushrooms, sliced
1 clove garlic, minced
1/2 c Burgundy wine
1 pkg beef broth mix
1 c sour cream
1/4 tsp white pepper
2 tsp parsley flakes
Sprigs of parsley for garnish

Saute onions and garlic in 2 teaspoons butter, just until translucent. Keep warm. Quickly saute mushrooms in 2 teaspoons of butter. Keep warm. Quickly brown steak in 2 teaspoons of butter. Mix meat with onions and mushrooms, set aside and keep warm.
In a double boiler, combine the liquid ingredients, except for sour cream. Add flour and spices, mix well. When hot, ass the remaining 2 tablespoons of butter. Stir until thickened. Remove from heat, add sour cream. Mix liquid mixture with the meat mixture. Let stand for 25 minutes on warm. Heat until hot for 5 minutes. Serve over noodles or rice. Garnish each serving with a dollop of sour cream and a sprig of fresh parsley. Serves 4 to 6.


1 1/2 tbsp yeast
1 c warm water (105 to 115 degrees)
2 tsp salt
1/3 c oil
1 tsp sugar
3 c flour

Dissolve yeast in water. In large bowl combine salt, sugar and oil. Add yeast water; stir until salt and sugar are dissolved. Stir in 2 cups flour until mixture is smooth. Add 1 cup flour; knead 5 minutes. Raise in greased bowl 30 to 60 minutes.
Can cut in half to make 2 small loaves or make 1 large loaf. Shape into circle on greased cookie sheet about 1 inch thick. Dimple with end of wooden spoon. Drizzle with olive oil. Sprinkle with cheese. Bake in 400 degree oven for 25 minutes.

Coconut Curry Chicken

1/3 c frozen orange juice concentrate (thawed)
1 tsp salt
1 egg, slightly beaten
1 frying chicken, cut up
1 c crushed corn flakes
1/2 c shredded coconut
1 tsp curry powder
1/4 c butter, melted

Mix orange juice, salt and egg, add chicken and marinate 15 minutes. Remove chicken, reserve marinade. Mix corn flakes, coconut and curry and coat chicken, pressing it on.
Place on lightly oiled, foil-lined pan and drizzle with butter combined with marinade. Cover with foil, bake 30 minutes at 350 degrees. Uncover and bake 30 to 40 minutes longer. Garnish with orange slices.

Chicken Enchiladas

6 chicken breasts, cooked, cut into 1" pieces
1 onion
2 tbsp butter
2 16 oz cans Old El Paso Enchilada sauce
1 4 oz can tomato sauce
16 white corn tortillas
2 c cheddar cheese, combined with 2 c Monterey Jack cheese
1 chicken bouillon cube (in 1/4 cup liquid)
1 c stewed tomatoes
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp chili powder

Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.
Fry the tortillas in 375 degree oil for a short period (about 1 minute).
Remove tortillas and drain on paper towels. Dip in sauce when cooled.
Fill each with chicken and cheese and roll up, placing seam side down in 9x13x2 inch pan.
Pour remaining sauce on top and sprinkle with cheese.
Bake at 350 degrees for 30 to 40 minutes.

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