Chicken Bosnian Style
I grew up around my mom’s cooking. And I just recently found her cook book. This is one of my favorites and my boyfriend could not get enough!
Beef in Beer – 2-Qt Pressure Cooker
Entered for safe-keeping, from “Quick Cuisine” by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.
Mushroomed Afternoon
Where to find ingredients, if not in market: ***Lactarius deliciosus: In moss and perennial forests of pines, summer and autumn——————– ***Lycoperdon perlatum: In forests, on wood partly burrowed.—————- ***Hygrocybe punicea: In fields, above all of mountains, autumn———– ***Tricholoma portentosum: From October-December, hills, below spruce or pine trees —— ***INGREDIENTS AND QUANTITIES CAN BE CHANGED, NOT FIXED. ***To eat more, put 5 preps. To eat less, put 3 preps. HYGROCYBE PUNICEA CAN BE CHANGED FOR CLITOCYBE GEOTROPA ——————— TRICHOLOMA PORTENTOSUM CAN BE CHANGED FOR TRICHOLOMA ARGYRACEUM
Belgian Endive Au Gratin
Make and share this Belgian Endive Au Gratin recipe from Food.com.
Cucumber Soup (Warm)
I never would have believed it, until someone made me eat some: cucumber soup can be served warm and is really yummy! It’s easy, quick, inexpensive, low fat, and really tasty – just perfect comfort food for the colder months! This is a traditional Belgian recipe. Even my kids loved this and said it tasted like broccoli and cheese soup – but better (I agree!). It has a very mild taste and the cucumber is not overwhelming. Some black pepper really brings out the best in this recipe.
