Czech Bear Paws

SERVING: makes about 5 dozen cookies

INGREDIENTS: 

4 cups toasted ground hazelnuts

2 cups all purpose flour

1 Tsp unsweetened cocoa powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt 

1 cup butter + 3 tsp butter, softened, divided

1 cup powdered sugar

1 egg yolk

1/2 cup melted chocolate chips Slivered almonds,halved

DIRECTIONS:

1. Preheat oven to 350F. Place hazelnuts, flour, cocoa, nutmeg and salt in medium bowl, stir to combine

2. Beat 1 cup butter, sugar end egg yolk in large bowl with electric mixer at med speed until light and fluffy. Gradually add flour mixture, beat at low speed until soft dough forms.

3. Grease 3 madeleine pans with remaining butter, 1 tsp per pan, dust with flour.Press level Tspfuls of dough into mold.

4. Bake 12 min or until lightly browned. Let cookies stand in pan 3 min, carefully loosen cookies from pan with point of small knife. Invert pan over wire racks, tap lightly to release cookies shell-side up, cool completely

5. Pipe squiggle of melted chocolate on curved end of each cookie, place slivered almond halves in melted chocolate for claws. Let stand at room temperature 1 hour or until set.

Store tightly covered at room temperature

 

Potatoes - roasted, grilled, skewered, mashed….

Roasted potatoes 

Cut cleaned potatoes into wedges

Toss with mix of 1 Tsp melted butter, fresh chopped thyme and chive,mash  garlic,  salt, pepper and red powder paprika

Place in single layer in shallow pan and roast at 375F for 30 -40 min. or until desired tenderness.

 

Grilled potatoes

Toss cleaned, cut potatoes and fresh red, green and yellow peppers slices with olive oil, crushed 1 garlic, salt and pepper

Place in vegetable grill basket or foil pan with slits cut in the bottom and grill over medium heat for 20 - 30 min. or until desired tenderness

 

Skewered grilled potatoes

Toss cleaned, cut potatoes with olive oil, crushed garlic, basil and oregano.

Place on skewers and grill over medium heat for 20-30 min. or until desired tenderness

 

Garlic mashed potatoes

Cook cleaned , red potatoes with skin in salted boiled watter over medium heat for 30-40 min.

Mash cooked potatoes with 1 Tsp butter, 1 Tsp sour cream, chive and 2 cloves minced garlic

 

 

 

Yellowbird of Barbados

 

INGREDIENTS:

 

1 part  Mount Gay rum

1 part Galliano

2 parts orange juice

2 parts pineapple juice

 

DIRECTIONS:

1.  Mix altogether in a glass and serve with ice and enjoy the taste of the island.

 

Serves: 1

Garlic Soup ” Hangover Soup”

INGREDIENTS:

2  Slices of bacon

1 small potato, peeled,  cut into small cubes

2 c.  water

1/4  small red onion chopped

pinch of salt

pinch of pepper

pinch parsley

handful of chopped ham

1  slice of french baguette bread

2  eggs

1  Tbsp. oil

6   garlic cloves minced

hard   Swiss cheese  for topping

DIRECTIONS:

1.  In a medium saucepan  cook bacon , 1 Tsp oil until light brown.

2.  Add onion, garlic, potato and let cook for 1 minute on medium heat.

3. Add water and cook until potatoes are tender.

4.  While that is cooking in a small frying pan spray with butter add diced baguette.

5.  Fry for 5 minutes or until light brown

6.  Serve in soup bowls by adding egg into hot soup and add bread crumb and ham.

7.  Top with cheese and parsley.

Serves: 2

Deer Risotto

 

INGREDIENTS:

Crockpot

1 cup vegetable cooking stock

1  red onion

3  lbs.   deer stew meat

1  2lb. bag of vegetable medley

2  Tbsp.  Maggi

1  cube  beef bouillon

2   tsp.   paprika

1  Tbsp.  salt

1   tsp.   pepper

1  tsp.   Thyme

1   Tbsp.  Rosemary

3   bay leaves

1/4 c.  garlic expressions

1  shot  of  Jack Daniels

2   cloves

2    garlic  cloves

2 c.  brown rice

 

DIRECTIONS:

1.  Put all ingredients into a crock pot and mix together except the vegetable medley.

2.  Cook on low for 8 hrs.

3.  Cook rice.

4.  Steam vegetables for  10 minutes.

5.  Add rice and vegetables to crock pot and mix.

6.  Serve warm with Immune Booster salad.

7.  Freeze leftovers for a quick dinner.

 

Serves:  10

Grilled polish kielbasa with tomatos.

INGREDIENTS:

1  polish kielbasa  cut into 3-4 inch links

1  medium    red onion sliced

4  small   tomatoes sliced

2   garlic cloves   sliced

4   bacon strips

2  slices of cheese

2  Tbsp. Vegeta can be found at Fresh Market

2   medium strips of heavy duty aluminum foil

pinch of thyme

DIRECTIONS:

1.  On one sheet of aluminum foil layer 2 strips of bacon, 1/4 onion sliced, 1/2 of kielbasa, 1 garlic clove sliced, 2 tomatoes sliced, 1 Tbsp. of vegeta, and 1 slice of cheese.

2.  Repeat for second serving with the rest of the ingredients to match.

3.  Fold aluminum foil around meat to form a packet making sure to seal all sides so the juice stay inside.

4.  Cook on the grill on medium heat for 25 minutes.

5.  Serve hot with a slice of bread.

SERVES: 2

PREP: 7 minutes

COOK: 20 minutes

Barley soup with pork ribs

INGREDIENTS:

1 lb.   country style ribs

1 medium   red onion

1  beef bouillon cube

2   garlic cloves  chopped

2   carrots

2  small  parsnips

1  Tbsp.   Vegeta

1  tsp.  pepper

handful   barley

 

DIRECTIONS:

1, .  In a medium size pot bring 5 cups of water, meat, onion, carrots, parsnips, pepper, vegeta, and bouillon cube to a boil.

2.  Cover and cook on medium heat for 30 minutes until meat is tender.

3.  Add barley and garlic cook for 30 more minutes until barley is tender.

4. Peal meat or cut into small cubes.

5.  Serve hot topped with fresh parsley

Side dish: slice of bread.

 

SERVES:  4

PREP:  10 minutes

COOK:  1  hour

 

Pork or chicken Schnitzel

INGREDIENTS:

1c. Oil for frying

6    filets of chicken or pork

1 c.   flour

2 c   of breadcrumbs

2   eggs

1/4 c   of  beer

salt  to taste

pepper  to taste

1 clove of garlic mash

DIRECTIONS:

1.  Heat oil in a deep frying pan to at least 350 degrees F.

2.  Place meat on a flat surface and pound with a mallet until it is 1/4 inch thick.

3.  In a separate dishes place flour and breadcrumbs.

4.   In a third dish place eggs, beer, garlic and lightly beat.

5.  Lightly season meat and place on a plate.

6.  Roll meat in flour until coated you can pat lightly with hand.

7.  Use a fork to lift the meat then dip in egg mixture drain for a few seconds.

8.  Next, place meat in breadcrumbs and coat by lightly pressing the breadcrumbs onto the meat.

9.  After all meat has been prepared fry in oil until golden brown.

10.  Serve with a lemon slice on top.

side dish : potato salad, fries, fresh or steamed vegetables.

Immune Booster Salad

SERVES:  2

INGREDIENTS: 

1   small red onion    sliced into thin pieces

1   large red radish  chopped

1   medium red beet  chopped

handful    sauerkraut

2  Tbsp.   red balsamic vinegar

salt and pepper

 

DIRECTIONS:

1.  Mix all ingredients together in a medium mixing bowl.

2.  Refrigerate or enjoy at room temperature.

 

 

Potato Salad

SERVES: 2

INGREDIENTS:

1 lb  red cooked potatoes with skin

1  small  red onion  cut into small pieces, cooked in boiled water for 1 min

4 oz.    Mayo

2   Barrel pickles   cut into small pieces

1 tsp. sweet hot  mustard

1 pk. (12 oz.)   diced ham

1 tsp.   black pepper

1  tsp.  salt

2  cloves of garlic     crushed

3  oz.    plain yogurt

1  15 oz. can      peas and carrots

1  tbsp.    pickle juice

3        boiled eggs  cut into small pieces

 

DIRECTIONS:

1.  Peel skin from potatoes. 

2.  Cut into small cubes and place into a large bowl.

3.  Add onion, pickles, ham, pepper, salt, paprika, thyme, garlic, mayo, mustard,and pickle juice.

4.  Mix all together 

5.  Last add peas & carrots, and eggs.

6.  Lightly mix all together.

7.  Refrigerate for a few hours before serving.

 

Side Dishes:  Schnitzel

 

 

 

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