KOGM Recipes

[The Maggie]

Maggie's Beltaine Honeycakes:

Beltaine is Maggies favorite holiday ;-) as well as her birthday. In honor of that I am sharing a recipe for honeycakes. There are many out there but this is a good one.

Maggie's Honeycakes
· 1/2 cup sweet white wine
· 1 egg
· 2/3 cups flour
· 1/8 teaspoon cinnamon
· 1/8 teaspoon salt
· 2 tablespoons sugar
· 1 cup of honey
· 1/8 teaspoon of nutmeg
· Oil for frying

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt and sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey and nutmeg in a small bowl. Heat 1/2 inch of the oil in a frying pan until hot but dont let it get so hot it smokes!! Drop the batter into the oil 1 tablespoon at a time and fry untill golder brown. Drain on paper towels. Dip into honey. Makes 1 1/2 dozen

[King Nicho Klojhen]

Klah is a spicy drink, generally served hot, possibly with milk and/or sweetening, sometimes with a splash of warming liquor. It is brewed from the bark of a native tree. The flavor is something like cinnamony chocolate, with a touch of hazelnut and coffee. It can be drunk cold, but the preferred taste is warm. Klah contains a mild stimulant like caffeine and is used as the morning drink.

Klah

1 small-size jar Folger's Extra Dark Instant Coffee
4 envelopes Swiss Miss Hot Chocolate w/o marshmallows (important!)
1 small bar of dark or semi-sweet baking chocolate, finely grated to powder
1/3 c Chocolate Ovaltine (Quick or Carnation Instant Breakfast will work)
1/4 c Hershey's Chocolate Cocoa powder
2 tbsp cinnamon (adjust to taste)
1/2 tsp nutmeg
1/8 tsp ground cloves

Mix everything, and put in an airtight, opaque container (keep it fresher). To serve, put 4 tablespoons of the mixture in a mug, and pour boiling water in. Stir until smooth, then let sit a bit to let the flavors mix. Good with honeycake!

[Lady Desari]

Shrimp with Tomato & Feta


1/2 cup chopped onion
2 Tbsp. oil
1 can (28 oz.) Italian-style plum tomatoes, drained, cut up
1/3 cup dry white wine
2 tsp. dried oregano leaves
3/4 lb. medium cleaned shrimp
1 pkg. (4 oz.) Crumbled Feta Cheese
2 Tbsp. chopped fresh parsley



Cook and stir onion in oil in large pan on medium flame 3 minutes.
Add tomatoes, wine and oregano.
Reduce flame to low; simmer 5 minutes or until thickened.
Add shrimp.
Cook 3 minutes or until shrimp are pink, stirring frequently.
Sprinkle with cheese; simmer 1 minute.
Stir in parsley.
Serve over hot cooked rice.

Garnish with fresh oregano.

[LadyGelinaGrey]

::quickly scribbles down Cherise's recipe:: Oooo...love that one. ::grins and puts it away then pulls out her recipe box:: Hmm...now, let's see what I have in here. ::flips through the contents:: Ah Ha! Here we go...Old Fashioned Sugar Cookies from scratch. (My Aunt's famous recipe)

Sugar Cookies
(makes 5-6 dozen)

Preheat oven to 350

1 cup shortening
4 cups flour
~combine those two ingredients with a fork

1/2 cup of milk
2 eggs
1 1/2 cups sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
~add to the combined above until well mixed
~roll out dough and cut out shapes as desired
~bake 8-10 minutes or until slightly brown

((Note: When rolling out dough to cut, don't lay out too much flour, or add too much as the dough will become too dry and tough to shape, roll out and cut.))

::giggles:: I knew I had a good one in here somewhere. Maybe I should bring some of my sugar cookies with me when Cherise makes hers. ROFL

Enjoy GoldenMyst!!!

[PaulAVincent]

Ok... Might have nothing to do with my character but this is personally one of my favorate things to make. It's not too hard to make, doesb't take long at all, and is very very good in my opinion. Something I will make for years.

Ok, you start with...

1 (12 ounce) jar apricot preserves
1/4 cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews

Now all you have to do is...

1 Preheat oven to 375 degrees F (190 degrees C).
2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

The boiling of the remaining sauce is completely optional. Personally I don't do it on my own plate just because I get kinda funny about thinking about the raw chicken in there, but boiling it does mean nothing will happen bad to you. Heh, but anyway, hope you guys try and enjoy. You two aren't the only cooks Maggie, I love cooking and overall probally have about 70 cook books and 80 websites linked, and even have a book I filled with my own recipes. Maybe one day I'll share my "famous" Hawthorne Blvd. Melt.

[kalidarkstar]

Kali's favorite...*AND MINE*

Armenian Rice - Rice with Noodles in Chicken Broth

serves 2-3
4 Tbsp
(50 g)
butter

1 cup
(200 g)
uncooked rice

2 oz
(50 g)
small egg noodles

2 cups
(500 ml)
chicken stock

basil (optional)


1)Melt butter in large saucepan, add egg noodles, and cook until browned.
2)Add rice, stir to coat with butter. Cook on medium high heat for 1 minute.
3)Add chicken stock, and optional basil, and stir to mix.
4)Reduce heat, cover, and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving.

[thornadaratien]

I don't want to feel left out, so I dug through my stuff to find this yummy recipe for you all! ^_^

Apple Plate Cake

Serving Size: 4

8oz SR flour (No idea, if you know, please tell me...)
4oz Butter
2oz Caster Sugar (Super Fine in US)
4 Cooking Apples
1 Egg, beaten
A little milk
Melted butter for glazing
Ground cloves or cinnamon
Caster Sugar for dusting

Set oven to 425F or Mark 7. Grease an 8 inch round flan tin. Rub butter into the flour in a bowl and stir in the sugar. Peel and grate two of the apples and add to the flour with the beaten egg. Mix well together. If the dough is rather firm add a little milk to soften. Turn the dough on to a floured surface and knead lightly. Press evenly into the base of the tin. Peel, core and slice the remaining apples and arrange, nearly overlapping, on top of the dough. Brush with melted butter and sprinkle with a pinch of ground cloves or cinnamon and a little caster sugar. Bake for 25-30 minutes and serve warm.

Warning, you are not making bread, so don't knead too much, or use to much flour. (I know, I've done it.) Either way, it will be delicious! ^_^

[King Nicho Klojhen]

I see the KoGM Cookbook is growing... we need more recipes!

Here is an easy light desert.

1 graham cracker pie crust
1 package (big box) your favorite flavor Jello
Cool Whip

Mix Jello in a bowl as per instructions on the box, let set for an hour or so in the freezer.

Then stir in two or three tablespoons of cool whip and spread the mixture in the crust. Cool and serve.

[The Maggie]

SR Flour= Self rising.

[kalidarkstar]

A recipe from China *since kali ish chinese*
Fried Won Tons
30 - 35 Won Tons

Ingredients:
1 package wonton skins, about 30-35

Won Ton Filling:
3/4 pound ground pork*
2 tablespoons finely chopped ham or prosciutto
1 tablespoon dark soy sauce
1 1/2 tablespoons finely chopped scallions
2 teaspoons finely chopped ginger
1 teaspoon sesame oil
1 egg, lightly beaten
1/2 teaspoon cornstarch
1 teaspoon sugar

1 small bowl filled with water to moisten wrappers
2 cups oil for deep-frying

Directions: Combine all the filling ingredients in a bowl and stir to mix together well.
Take one won ton wrapper and place it on a working surface in a diamond shape - in other words with the corners up, down, left and right. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner. Press down to seal. Then moisten the left corner and bring it over to meet the right corner. Press to seal. Moisten the edges and pinch them closed. A properly made won ton is commonly described as resembling a nurse's cap.
Deep-frying: Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully. Deep-fry the won tons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one on the wok. As with egg rolls, won tons should be served as soon as possible to ensure they remain crispy. Serve with Sweet and Sour sauce.

Variations
*You can substitute other meat, such as chicken or ground veal.
**For the filling, add a few fresh water chestnuts, peeled and thinly sliced