Plomeek soup (vulcan orange vegetable soup)
Yield: 1 Servings
Ingredients:
- 2 tb Butter; or margarine
- 2 md Onions; up to 3 -peeled and sliced
- 1 lb Carrots; peeled and sliced
- 1/2 lb Turnips; peeled and sliced
- 10 oz Potatoes; peeled & sliced
- 5 tb Tomato paste
- 3 c -Water
- 2 ea Garlic cloves; sliced
- 2 1/2 ts -salt
- 3/4 ts Basil dried
- 1/4 ts Nutmeg
- 1 c -Water;to rinse pan &blender
Instructions:
-to be added to soup Sour cream; for garnish Parsley;finely chopped -for garnish Plommek soup is tradtionally served with a spoonful of sour cream on
top; this is carefully swirled out with a spoon to amke a spiral
shape, representative of the galaxy. The outline of the galaxy is
then emphasized with very finely chopped parsley. for less festive
occaisions, it may be served with a small spoonful of butter (or
maragarine) in the centre. In the pot, melt the butter and when it is
foamy, add the onion and fry until golden. Add everything else to the
pot except the last cup of water and the sour cream and parsley
garnishes. simmer, covered, for about 15 to 20 minutes, or until the
potatoes and carrots are tender. Run it all through the blender,
about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the
cooking pot with the cup of water and add that to the 'empty'
blender. Run the blender for a few seconds and then slosh the water
about to get as much of the vegetable puree as possible off the sides
of the blender. Add this liquid to the soup. Pour the soup back into
the cleaned out pot and reheat it before serving (use very gentle
heat). Ladle into bowls. Garnish with sour cream and parsley as
described above.
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Title: PLOYES (GRIDDLE CAKES)
Categories: Breakfast, Kooknet, Cyberealm
Yield: 8 -10 servin
1 cup refined buckwheat flour 1 tsp salt 1/2 cup flour, all purpose 1
cup cold water 1 1/2 cups boiling water 1 tsp baking powder
Mix together buckwheat flour, salt, all purpose flour and cold water
to form thick paste. Add boiling water and mix well. Add baking
powder and continue to mix until smooth. Cook in preheated,
medium-hot cast iron pan without butter. Cook in same way as
pancakes, but do nut turn ployes over; they are cooked when the
surface is covered with small bubbles. They are delicious buttered,
and also with melasses.
Traditional from the Madawaska region of New Brunswick.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PLOYES (PANCAKES)
Categories: Canadian, Breads
Yield: 15 Servings
1 c Buckweat flour
1/2 c All purpose flour
3 ts Baking powder
1 ts Salt
3/4 c Cold water
1 1/4 c Boiling water
Mix all of the dry ingredients.Add the cold water to form a dough.Add
the boiling water,a little at a time to form a thin dough and mix
well.Heat a frying pan and grease.Drop a little at a time to form a
thin pancake.Cook without turning and when you see firm craters on
the top side,it's done.Serve with butter.Found in Northwestern New
Brunswick and Northern Maine,it is served as the bread at a meal.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PLUM & FIG PUDDING
Categories: Desserts, Holiday
Yield: 6 Servings
20 California dried figs
1 pk Waffle-cream type cookies
-- crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
-- cut into bits
1 c Coarsely chopped walnuts
4 tb Butter or margarine
Cover the figs with hot water and let stand for 10 minutes. Drain.
With scissors, snip off stems, then cut into small bits. Cut raisins
into thirds. Combine all ingredients and place in buttered casserole.
Dot top of pudding with remaining butter. Place casserole in pan of
hot water. Bake for about 40 minutes in moderate oven (350 F.) or
until pudding is set". Serve warm with hard sauce. Serves 6-7. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
