Come And Dine: Indonesian Cuisine

Blue Berry Coconut Macadamia Muffins

2010-04-24T13:19:00.000-07:00

I'm usually homesick for Australia or Hawaii so this is a perfect way to, at least, feel like I'm there. You can drizzle this with honey to get that extra gooey effect.

12 muffins
Active Time: 20 minutes
Total Time: 1 hour

Ingredients:

* 1/4 cup unsweetened coconut
* 2 tablespoons plus 3/4 cup all-purpose flour, divided
* 2 tablespoons plus 1/2 cup brown sugar, divided
* 5 tablespoons chopped macadamia nuts, divided
* 2 tablespoons canola oil, divided
* 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 large egg
* 1 large egg white
* 3/4 cup nonfat buttermilk, (see Tip)
* 2 tablespoons butter, melted
* 1/2 teaspoon coconut or vanilla extract
* 1 1/2 cups fresh or frozen (not thawed) blueberries

Preparation:

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least five minutes more before serving.

* Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Recipe and Image from Eat Well dot com

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Cooking and Kitchen Safety Tips

2010-04-06T15:51:00.000-07:00

This is a fun and quick-to-read article with a few of mom's and grandma's cooking tips.

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Food To Decorate Your Walls

2010-03-28T12:50:00.000-07:00

Buy Posters at AllPosters.com Buy Posters at AllPosters.com Buy Posters at AllPosters.com

Egg Plant Dishes

2010-03-28T12:39:00.000-07:00

Eggplant Casserole

Cook Time: 30 minutes

Ingredients:

1 eggplant

1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted

1 small onion, diced

1/4 cup diced green or red bell pepper pepper

1/2 cup thinly sliced celery

1 cup shredded Cheddar cheese

salt and pepper to taste

1 teaspoon Worcestershire sauce

1 medium tomato, diced

Preparation:

Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.

Eggplant casserole serves 4.

*****

Eggplant Roll-Ups

Ingredients:

TOMATO SAUCE

Nonstick cooking spray

2 teaspoons olive oil

1 tablespoon minced garlic

1 can (28 ounces) crushed tomatoes

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon crushed red pepper

1/2 cup minced fresh parsley

3 medium eggplants (1 pound each)

1/2 teaspoon salt

16 thin slices lean prosciutto (about 8 ounces) or other thinly sliced ham

16 thin slices provolone cheese (about 10 ounces)

1/4 cup grated Parmesan cheese

3 tablespoons fine dry bread crumbs

Cooking Instructions:

Heat oven to 425°F. Line 2 large cookie sheets or jelly-roll pans with foil. Lightly coat with nonstick cooking spray. Have an 11 x 71/4-inch baking dish ready.

Heat oil in a 2-quart saucepan. Add garlic and cook 1 minute or until aromatic. Add tomatoes, Italian seasoning, salt, sugar and crushed pepper. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to develop flavor. Remove from heat and stir in parsley.

Cut about 1/2 inch from stem end of each eggplant and discard. Cut each eggplant lengthwise in five or six 1/3-inch-thick slices. Cut off and discard small skin ends. You will need 16 nice slices. Arrange in a single layer on prepared cookie sheets. Spray eggplant with nonstick cooking spray, then sprinkle with salt.

Bake 20 minutes, turning slices over once, until slices are pliable enough to roll up. Reduce oven heat to 375°F.

Spread 1 cup Tomato Sauce over bottom of baking dish.

Place a slice of prosciutto, then a slice of provolone on each eggplant slice. Roll up tightly from stem end of eggplant. Place rolls seam side down in dish to fit snugly in a single layer.

Spoon remaining sauce over rolls. Sprinkle with Parmesan cheese and bread crumbs. (Cover and refrigerate at this point if making ahead.)

To serve: Bake, uncovered, 40 to 45 minutes until bubbly and top is lightly browned. Serve hot or at room temperature .

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Yummy White Sauce

2010-03-08T22:05:00.000-08:00

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Video: How To Make Lava Cake

2009-12-22T17:45:00.000-08:00

Step by step instructions for Lava Cake, plus a little cash for you if you join The News Room. Sweet huh?

How to Make Home-Made Mac & Cheese Slide Show

2009-11-27T14:42:00.000-08:00

We had fun putting this "how to" slide show together. It will be included in our cook book. Check it out. It's featured at Associated Content.

Macaroni & Cheese, the Dutch Indo Recipe

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The Unknown Recipe

2009-10-17T17:27:00.000-07:00

We've just received a beautiful poem about Strawberry Shortcake from a 7th grader. Well, at least it was written when Irene was in the 7th grade . . . about 78 years ago. The poem will be published in our cook book.

Marilyn, her daughter, also sent us a recipe that was inside her mom's Double Q Composition Book. It has no title, but sounds absolutely tasty. Here it is:

Dissolve 36 marshmallows in the juice of a no. 2 can of pineapple. When thoroughly dissolved, add the pineapple and 1/2 pint of whipping cream. Crush graham crackers and place some in the bottom of flat dish. Put in pineapple mixture, then more crushed crackers, etc. (crackers on top). Chill, serve and go yum, yum! Cost .80 but serves 10, quite generously.

So, I guess the ingredients would be:

36 marshmallows
1 can of pineapple
pineapple juice
1/2 pint of whipping cream
graham crackers, crushed

*****

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Scones

2009-10-13T10:00:00.000-07:00

Bacon Cheese Scones
Ingredients:
8 slices bacon
2/3 C. buttermilk
2 C. all-purpose flour
1 ½ C. grated sharp, cheddar cheese
1 ½ tsp. baking powder
1 tsp. fresh parsley, chopped
¼ tsp. baking soda
1 egg, lightly beaten
¼ tsp. salt
¼ C. butter or margarine, cut into small pieces
Preparation:

Preheat oven to 425°F. Coat baking sheet with cooking spray. In large skillet, over medium-high heat, cook bacon until crisp, 6 to 8 minutes. Transfer bacon to paper towel; cool for 5 minutes. Chop into ½ inch pieces; set aside.

Combine flour, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk, cheese, parsley, and bacon until combined and dough comes together. Divide dough in half. On slightly floured surface, form each half into 5 inch circles. Cut each circle into 4 wedges; transfer to baking sheet. Brush top with egg. Bake 15 minutes or until lightly browned. Cool on rack for 5 minutes.

This recipe and Scones From the Dark Ages are also featured at NoteCook dot com.

*****

Photo Source: Wikimedia Commons

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Cook Books and Cook Book Publishing

2009-09-17T10:44:00.000-07:00

As far as cook books go, Come and Dine, was our first and our sentimental favorite. It was a family affair. This cook book also kept us afloat financially, especially when the people at Mom and Dad's church decided they liked the Indonesian recipes. We are most grateful, to say the least.

Needless to add then, is the fact that we have caught the cooking books bug and are halfway (or a little over) to completing our second of what we hope to be a small library of cook books. Creativity and online friends will be the key ingredients to these projects. (please Read previous post if you would like to be a part of this cook book.) All we need now is Adobe Professional and we are set to create our own cook book publishing franchise.

We have chosen Amazon's Create A Space to do our cook book publishing. They have an awesome marketing plan and cook book publishing tools. Plus you get that ISBN number (which isn't all that expensive, btw) and access to Amazon's buying public. We thought of going with Lulu, but their cook books program would not allow us to use color photography and art work. Actually, it was a little pricey, and obviously we would want to keep the price of our cook book publishing down so we could offer it at a decent price to our faithful fans. Hey, we have one or two of them! Of course, this means we better have our cook book stand out amongst the hundreds of other cook books.

Naturally we think we do have a unique cookbook, since our cooks are rather special. We've allowed them to write their recipes in their own voice; funny mostly, serious included and some are just . . . well . . . strangely wonderful. And no set cook book format. Photographs, unlike other cook books (my opinion), are from friends who visited places like Italy, France, England, Holland, Australia and different towns in the USA. This definitely will have an international flavor.

We'll let you know when Cooking With Online Friends (a tentative title) has been published. In any case, we hope you will consider buying Come and Dine, your support is greatly appreciated.

Cook Book Trailer/Teaser

2009-09-01T10:17:00.000-07:00

Everyone needs a trailer for their next book. So here's ours. It's a home-fried thing so be kind. I will say, if you are hungry . . . don't watch. No, I'm kidding. Please watch.

Music by Kevin McLeod
Photo Source: Public Domain Image

Jan Davidszoon de Heem - Fruits and Pieces of Sea
We still would like to collect more art, illustrations,
doodles, stories and poetry.

**********

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Quick and Easy Lunch

2009-08-21T13:34:00.000-07:00

Cabbage Salad

Ingredients:

cabbage, sliced
left over beef, sliced very thin
2 pickles, cut up
tomatoes and onions, chopped and mixed together
salt and pepper to taste
2 Tbsp. mayonnaise

Method:
Toss everything gently together in large wooden bowl.

*****

Submitted by Patricia Lentz and will be included in our next cook book. No name for the book yet. Any suggestions? By the way, this recipe is so simple, fast and wickedly good. I almost ate the whole salad bowl . . . well, at least what was inside of it.

Salad Photo: ©Debby Alten, 2009

Food! So Fine . . . (A Poem)

2009-08-16T12:29:00.000-07:00

Sometimes food just makes you happy!!

Pookey Doodle © Cyndi Hansen, 2009

Home-Made Sweet Red Hot Chili Sauce (Sambal)

2009-08-14T13:37:00.000-07:00

Here's a step by step tutorial, slide show, on how to make this sauce . . . Sambal. If you like to spice up any dish, you'll love this. It's featured at Associated Content.

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Cooking With Online Friends

2009-06-20T13:01:00.000-07:00

We are gathering recipes for Cook Book number two, tentatively called "Cooking With Online Friends" because we started it with all our friends on Facebook. "Cooking With Online Friends" has a small staff of three and will be more than your "average" cook book. We are aiming for fun and funny with story-book illustrations, anecdotes, devotionals with a cooking theme, cartoon strips, doodles, one-line recipes and whatnot.

If you would like to send us some of your unique and original recipes we will give you credit (a by line) and a link to your blog or website. Each cook will have their own section. Present your recipes like you had your own cable show. Show us personality. Liven up your presentation, so to speak.

Leave your recipes on our Cooking forum on Facebook or leave here in the comments department. We're looking forward to cooking with you.

**********

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Chicken Tortilla Casserole

2009-06-09T16:43:00.000-07:00

From my writing buddy, Deanne . . .

This is one of those dishes that make people want to hug and kiss you just because you made it. It’s easy to put together, will hold a day or two till you have time to cook it, will let you freeze it before you cook it and reheats and tastes even better several days later. You can make it in a large oven-proof bowl to make lots of layers or you can put it together in a large lasagna-type dish with just a couple of layers. No matter how you do it, this is a never- fail recipe.

4 whole chicken breasts (that’s those double things that you cut in half) or you can use single pieces, 8 or 9 of ‘em.
12 corn tortillas
1 can cream of mushroom soup condensed (or, like some people I know, if mushrooms make you cringe then just use 2 cans of cream of chicken soup instead of one.)
1 can cream of chicken soup, condensed
1 can chili without beans
1 small onion, chopped
½ cup milk
1 cup green chili salsa (Ortega makes a nice one) or chunky taco sauce
grated jack and cheddar cheese (if you really like cheese and aren’t on a diet, use a couple of cups of each....if you are or you don’t, then use less)

Bake the chicken wrapped in foil for about an hour at 350. Let it cool and take it off the bones. Cut into good sized chunks and set aside.
Tear or cut the tortillas into one inch pieces. Set aside.
Now mix everything else together EXCEPT THE CHEESE. That’s your sauce.
Layer chicken, tortillas, sauce and cheese in 3-quart bowl or casserole or the aforementioned
9 x 13 pan ending with cheese. Bake at 350 for 45 minutes or till the middle is bubbling.
If you’ve frozen your unbaked casserole, transfer it from the freezer to the refrigerator the night before you want to serve it. On dinner day, heat it a good two hours at 300.

A green salad and a little garlic bread will make a great dinner for 8-10 people or 6 if they eat like our family does. (Just kidding!)

Adapted from a Peg Bracken recipe from “The I Hate To Cook Almanac”

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Mom's Garden

2009-05-06T11:20:00.001-07:00

It's a quick break from cooking to show off Mom's
house and garden.
Click on the images for a bigger picture.

And check out the Sate barbecue video at the end.

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A Christmas Carol

2008-12-02T10:02:00.000-08:00

So now is come our joyful feast,
Let every man be jolly;
Each room with ivy leaves is dressed,
And every post with holly.
Though some churls at our mirth repine,
Round your foreheads garlands twine,
Drown sorrow in a cup of wine,
And let us all be merry.

Now all our neighbors' chimneys smoke,
And Christmas blocks are burning;
Their ovens they with baked meats choke,
And all their spits are turning.
Without the door let sorrow lie,
And if for cold it hap to die,
We'll bury it in a Christmas pie,
And evermore be merry.

Now every lad is wondrous trim,
And no man minds his labor;
Our lasses have provided them
A bagpipe and a tabor.
Young men and maids, and girls and boys,
Give life to one another's joys;
And you anon shall by their noise
Perceive that they are merry.

Rank misers now do sparing shun,
Their hall of music soundeth;
And dogs thence with whole shoulders run,
So all things aboundeth.
The country-folk themselves advance,
For crowdy-mutton's come out of France;
And Jack shall pipe and Jill shall dance,
And all the town be merry.

Ned Swatch hath fetched his bands from pawn,
And all his best apparel;
Brisk Nell hath bought a ruff of lawn
With droppings of the barrel.
And those that hardly all the year
Had bread to eat or rags to wear,
Will have both clothes and dainty fare,
And all the day be merry.

Now poor men to the justices
With capons make their errands;
And if they hap to fail of these,
They plague them with their warrants.
But now they feed them with good cheer,
And what they want they take in beer,
For Christmas comes but once a year,
And then they shall be merry.

Good farmers in the country nurse
The poor, that else were undone;
Some landlords spend their money worse,
On lust and pride at London.
There the roisters they do play,
Drab and dice their land away,
Which may be ours another day;
And therefore let's be merry.

The client now his suit forbears,
The prisoner's heart is eased;
The debtor drinks away his cares,
And for the time is pleased.
Though others' purses be more fat,
Why should we pine or grieve at that;
Hang sorrow, care will kill a cat,
And therefore let's be merry.

Hark how the wags abroad do call
Each other forth to rambling;
Anon you'll see them in the hall,
For nuts and apples scrambling;
Hark how the roofs with laughter's sound,
Anon they'll think the house goes round;
For they the cellar's depths have found,
And there they will be merry.

The wenches with their wassail-bowls
About the streets are singing;
The boys are come to catch the owls,
The wild mare in is bringing.
Our kitchen boy hath broke his box,
And to the dealing of the ox
Our honest neighbors come by flocks,
And here they will be merry.

Now kings and queens poor sheep-cotes have,
And mate with everybody;
The honest now may play the knave,
And wise men play at noddy.
Some youths will now a mumming go,
Some others play at Rowland-hoe,
And twenty other gameboys moe;
Because they will be merry.

Then wherefore in these merry days
Should we, I pray, be duller?
No, let us sing some roundelays
To make our mirth the fuller.
And whilst we thus inspired sing,
Let all the streets with echoes ring;
Woods, and hills, and everything
Bear witness we are merry.

(George Wither)

The Holidays Are Coming!

2008-10-29T11:12:00.000-07:00

And here's a recipe to keep you warm . . .

Creamy Pumpkin Soup

Ingredients:
2 C. finely chopped onions
1/2 C. finely chopped celery
1/2 C. butter
3 (14oz) cans of chicken broth
2 C. pumpkin puree
1 can evaporated milk
1/4 C. grated Parmesan Cheese
1 bay leaf
1/2 tsp. curry powder
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. chili powder
salt and pepper to taste

In large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup of butter. Cook until onions begin to look translucent. Add broth, pumpkin puree, evaporated milk, Parmesan, spices, and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionaly. Add salt and pepper if needed. Stir in remaining butter. Pour hot soup into the prepared pumpkin shell (which we'll post soon). Top with grated Parmesan and chopped fresh chives. Enjoy!

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Chili Harvest

2008-10-01T18:25:00.000-07:00

It's time to harvest our little chili plants. Fun! These are not hot enough to make Sambal. At least that's what mom says. They make me gag, but she and Dad love to eat them straight out of the garden after a nice wash.

In any case, if you would like a bag all of your own and you live nearby (or attend my church) just let me know.

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Delicacies For Your Sweet Tooth

2008-09-25T17:38:00.000-07:00

Chocolate is my best friend! Yep, and I'm pretty sure no one can talk me out of this one. In any case, we've decided to affiliate ourselves with Kandies For You. You simply must check out their gourmet chocolate "stash." They also have candy cards for all, or at least most occasions and they have wedding favors. Yum! Remember the holidays are just around that sneaky corner. Hope you'll come shop with us.

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Chocolate Cookies

2008-09-12T17:16:00.000-07:00

This recipe is from "The Big Book of Cookies." Join the WAHM (work at home moms) exchange site and you could download books for free. Not to mention WAHM-Trade will bring traffic to your blog or website. Take a look . . .

Ingredients:

1 Package of ®devil's food cake mix
1/3 Cup vegetable oil
2 eggs
sugar

Preparation:

Heat oven to 350 degrees F. Mix dry cake mix, oil and eggs in large bowl with spoon until dough forms.

Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

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Cooking With Egg Plants

2008-08-29T09:22:00.000-07:00

I'm on a wonderful social site called MyLot where I started a discussion titled, "What To do With Egg Plant?" The response was great. Here's one of the recipes someone sent me. Join us at MyLot and make about $20 to $50 a month. That should help a little with groceries. You could make more if you can start up a bunch of discussions. In any case, enjoy this dish.

Eggplant Casserole

Cook Time: 30 minutes

Ingredients:

1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced

Preparation:

Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.

Eggplant casserole serves 4.

Eggplant Roll-Ups

Ingredients:

TOMATO SAUCE
Nonstick cooking spray
2 teaspoons olive oil
1 tablespoon minced garlic
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1/2 cup minced fresh parsley
3 medium eggplants (1 pound each)
1/2 teaspoon salt
16 thin slices lean prosciutto (about 8 ounces) or other thinly sliced ham
16 thin slices provolone cheese (about 10 ounces)
1/4 cup grated Parmesan cheese
3 tablespoons fine dry bread crumbs

Cooking Instructions:

Heat oven to 425°F. Line 2 large cookie sheets or jelly-roll pans with foil. Lightly coat with nonstick cooking spray. Have an 11 x 71/4-inch baking dish ready.

Heat oil in a 2-quart saucepan. Add garlic and cook 1 minute or until aromatic. Add tomatoes, Italian seasoning, salt, sugar and crushed pepper. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to develop flavor. Remove from heat and stir in parsley.

Cut about 1/2 inch from stem end of each eggplant and discard. Cut each eggplant lengthwise in five or six 1/3-inch-thick slices. Cut off and discard small skin ends. You will need 16 nice slices. Arrange in a single layer on prepared cookie sheets. Spray eggplant with nonstick cooking spray, then sprinkle with salt.

Bake 20 minutes, turning slices over once, until slices are pliable enough to roll up. Reduce oven heat to 375°F.

Spread 1 cup Tomato Sauce over bottom of baking dish.

Place a slice of prosciutto, then a slice of provolone on each eggplant slice. Roll up tightly from stem end of eggplant. Place rolls seam side down in dish to fit snugly in a single layer.

Spoon remaining sauce over rolls. Sprinkle with Parmesan cheese and bread crumbs. (Cover and refrigerate at this point if making ahead.)

To serve: Bake, uncovered, 40 to 45 minutes until bubbly and top is lightly browned. Serve hot or at room temperature . Enjoy!

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Come And Dine Recipe Links

2008-07-12T12:05:00.000-07:00

Desert Anyone?

Crunchy Caramel Apple Pie (Something different for Thanksgiving)

Better Than Sex Cake (and you can have it anytime)

Kahlua Chocolate Cake (it's a great fund raiser)

The Dirt Farm Recipes (worms never tasted so good)

Easiest & Most Exotic Fruity Desert (it takes a minute or two to prepare)

Enjoy everyone and by all means if you try any of these, please let us know how it turned out. Blessings and have a great summer.

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Rating Fast Food Salads

2008-07-10T16:44:00.000-07:00

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The Invitation

2008-07-09T19:45:00.000-07:00

** Is this what they call a sticky post? Well, in any case, the newer posts are right below this one. ***

So how much time do we women spend in our kitchens? It is a gathering place to chat with good
friends over a cup of java, share precious moments with our loved ones over a well-prepared meal. We cook, we eat and we hope to teach our daughters and sons to clean dishes. With a little effort, we can also pass down some family recipes.

Some treat food as fuel for our bodies. Others have turned cooking into a splendid work of art. The garden of Eden probably included a touch of both. Before man and woman ever strolled through its splendor, God carefully prepared their food.

"The land produced vegetation: plants bearing seed according to their kinds and trees bearing fruit with seed in it according to their kinds. And God saw that it was good."
Gen 1:12 (NIV)

We hope the recipes in this cook book will bring friends and relatives together around the dinner table. Within these pages, you'll find some family secrets passed on for generations. They include the exotic tastes from the islands of Indonesia, unusual delights for your taste buds from the land down under, as well as some fun and unique breakfast dishes from the nation of windmills,
dikes and wooden clogs.

Enjoy!

Would you like to preserve a little bit of your family's history? Read our article on how to publish your family cook book and find out how.

How To Turn A Dutch Salad Into A Meal

2008-05-21T09:44:00.000-07:00

Women who have experienced the suffering of war will tell you that the one thing they learned was to never waste one grain or morsel of food. Nothing should be thrown away and left-overs shall be tomorrow's masterpieces.

Take a look at the unusual combination of ingredients in this Dutch salad (called Huzarensla) with an Indonesian touch: pineapple chunks, fried onions with sugar, potatoes, vinegar, hard boiled eggs, pineapple juice and peas etc. The Dutch used their left-over meat like chicken or ham while the Indo people eventually liked the taste of steak much better.

Click here for the complete story and recipe.

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Oma's Macaroni And Cheese

2008-03-05T09:12:00.000-08:00

This is definitely not your Mac and Cheese out of a box. Far from it. Oma's Macaroni is a Dutch recipe with a little bit of an Indonesian flair, of course.

Ingredients:

1 large pkg. of elbow macaroni
8 oz. ham (DAK imported ham is the best)

1/4 Gouda cheese, grated (this cheese is what sets it apart from your every day Mac and Cheese)

pepper to taste
1 C. milk
nutmeg to taste
2 cubes of chicken bouillon
4 Tbsp. butter
4 eggs, beaten

Cook macaroni in boiling water. Remove from heat and drain. Return to pot. Chop ham into bite-size pieces and add. With wooden spoon, gently add remaining ingredients and stir. Place the macaroni in casserole dish. Sprinkle the top with Parmesan Cheese and bake (300 degrees F) for half an hour or till golden brown. Enjoy!

Interesting Fact: If you have problems cleaning your grater after shredding cheese, try grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes.

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It's Supper Time

2007-10-17T19:07:00.000-07:00

Even in the jungle of New Guinea, it was always a feast.