Recipes for Friends

Barbecued Hot Dogs

Ingredients :
2 packages Miller's Brand Colossal Beef Franks
3/4 cup chopped onion
3 tablespoons butter or margarine
1-1/2 cups chopped celery
1-1/2 cups ketchup
3/4 cup water
1/3 cup lemon juice
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
16 hot dog buns, split

Preparation :
In a saucepan over medium heat, sauté onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three 1/4 inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish. Pour the sauce over the hot dogs. Cover and bake at 350 for 40-45 minutes or until heated through.    Top
 

Baked Macaroni

Ingredients :
1 cup elbow macaroni (about 100 grams)
1-1/2 slightly heaped tablespoons butter, preferably unsalted
1 -1/2 tablespoons flour
1-3/4 cups milk
3/4 teaspoon salt
pepper to taste
3 tablespoons grated cheese
1 large capsicum
2 tomatoes

Preparation :
In the larger pan, put 2-3/4 cups water, 3/4 teaspoon salt and a few drops oil. Boil the mixture before dropping the macaroni. Time 6 minutes. Then pour the macaroni into the strainer and hold it under cold, running water for a few seconds. Keep aside. Melt the butter and add it to the sieved flour mix it so that the flour loses its raw smell. Now add milk while stirring the flour mixture. Take care so that lumps are not formed. Start heating again as soon as a smooth paste is made. Raise temperature to the boiling point. Stir from time to time till the sauce thickens. The whole process will take 3 minutes. Take the sauce off the fire. Stir in two tablespoons of the cheese. Now cut the stem off the capsicum. Scoop out the seeds and ribs with your hand. Cut three slices off it so you get pretty circular shapes. Chop the rest of the capsicum into tiny bits. Also slice the tomato into rings. Mix the capsicum with the macaroni and pour it into the oven proof dish. Pour the sauce over. Mix well. Smoothen the top. Arrange the capsicum and tomato slices on top. Sprinkle over the reserved cheese. When you are ready to eat preheat the oven to 180 degrees. This will take 10-20 minutes. Put the macaroni in and bake 20 minutes or till the top is golden brown and the macaroni is bubbling hot.    Top
 

Spicy Lamb Cutlet

Ingredients :
500 grams lamb
1 large minced potato
boiled and mashed 4 garlic cloves
crushed 1 large onion chopped
1 green pepper
1 tablespoon chopped parsley
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 teaspoon ground cumin
4 eggs
dried breadcrumbs
4 tablespoons cooking oil

Preparation :
Combine minced potato, garlic, onion, pepper, parsley, turmeric, cumin, ginger and 1 egg in a bowl. Beat the remaining 3 eggs together. Take a portion of mixture and shape into a cutlet, repeat with remaining mixture. Dip cutlets in beaten eggs and coat with breadcrumbs. Heat oil and fry the cutlets on medium heat fro about 5 minutes each side or until meat is cooked and brown on both sides. Drain and serve.    Top
 

Vermicelli Pudding

Ingredients :
170 grams thin vermicelli
2 tablespoons unsalted butter
1 liter milk
30 grams shelled pistachio nuts, chopped
60 grams blanched almonds, chopped and toasted
125 grams cashew nuts,
chopped and toasted
2 drops of vanilla essence
1 drop of vanilla food coloring
1/4 teaspoon ground cardamom
230 grams sugar
2 cups water

Preparation :
Melt butter in a sauce pan. Sauté cardamom and vermicelli until light brown. Add sugar, water, Bring to boil. Reduce heat to moderate, simmer for 10 minutes. Add almonds, cashews, pistachios, vanilla color and vanilla essence. Bring to the boil and remove from heat, pour into a serving dish.    Top
 

Semolina Cookies

Ingredients :
250 grams of plain flour, sifted
45 grams of semolina
250 grams of sugar
1/4 teaspoon bicarbonate of soda
150 grams of butter, melted

Preparation :
In a bowl mix flour, semolina, sugar and bicarbonate of soda. Add butter a little at a time, kneading the mixture to a soft dough. Form into balls the size of a large marble, flatten and place them on baking trays, leaving 4 cm space between them. Bake in moderate oven for about 20 minutes. Cookies will not brown, but should move freely on the tray when cooked. Remove from oven and allow to cool on the trays.   Top
 

Chocolate Mint Ice

Ingredients :
4 eggs
2 tablespoons cocoa
1-1/4 cups cream
1-1/4 cups milk
1/2 teaspoon peppermint essence
4 tablespoons sugar

Preparation :
Put the milk and sugar into the handled pan. Heat gently to dissolve the sugar. Don't let the milk get too hot - you can take it off the fire as soon as small bubbles start forming on the side. While the milk is being heated up you can beat the eggs lightly in one of the bowls. Now pour the eggs into the milk in the pan. Stir gently till the mixture thickens and the bubbles start. It will look like a thick custard. Take off the fire and leave it to cool. Whip the cream lightly with a fork till it is fluffy. When the custard cools down, fold the cream in. To do this, pour the cream over the milk-egg mix and blend well gently bringing the mixture up from the bottom, in a circular motion. Pour half the mixture into the box or tray in which you are going to freeze it. Add peppermint essence to it and mix well. If you are, using the color, stir it in too. To the remaining mixture add cocoa, and mix in well. Pour the chocolate mixture over the peppermint one. Draw a knife through the mixtures a few times to make pretty swirls in the mixture. Chill well before serve.   Top