Mennonite Girls Can Cook (21 page)

...............................................Yields approximately 35 prawns

• 2 pounds / 1 kg large, raw prawns, deveined
  
• 1 cup / 250 ml flour
  
• ½ teaspoon / 2 ml seasoned salt
  
• ¼ teaspoon / 1 ml ground pepper
  
• ½ teaspoon / 2 ml ginger (optional) or red pepper flakes for more spice
  
• 3 egg whites
  
• 2 cups / 500 ml coconut, flaked
  
• Oil
  

1. Remove shells from prawns, leaving tail shells intact.
   
2. Mix seasonings with flour in shallow bowl.
   
3. Beat egg whites just until they are foamy and soft peaks form. Do not over-beat or the egg white will not stick to the prawns.
   
4. Place coconut in another shallow bowl.
   
5. Coat each prawn with seasoned flour; dip in egg white until well coated; and coat gently on all sides with coconut.
   
6. Fry in 1-inch / 2.54-cm oil over medium heat, turning once. Cook until the coconut is golden brown and the prawns have turned pink. To check, cut one prawn in half.
   
7. Drain on paper towel and serve.
   

Tip:
The largest prawns or shrimp work best. Using raw ones ensures that they do not overcook and become rubbery.

—
Bev

Bev says

...............................................

• 3-3½ cups / 750-900 ml flour
  
• 1 teaspoon / 5 ml sugar
  
• 1 teaspoon / 5 ml salt
  
• 1 tablespoon / 15 ml instant yeast
  
• 2 tablespoons / 30 ml oil
  
• 1¼ cup / 310 ml warm water
  
• 1-2 tablespoons cornmeal
  

• ½ cup / 125 ml mayonnaise
  
• ½ cup / 125 ml Parmesan cheese, grated
  
• 1 large garlic clove, minced
  
• 1 teaspoon / 5 ml dried basil leaves or
  cup / 75 ml fresh basil, chopped
  
• 3-4 seeded Roma tomatoes, thinly sliced
  
• 1-1½ cup / 250-375 ml mozzarella cheese, coarsely grated
  
• 1 teaspoon / 5 ml fresh chives or green onions, chopped fine
  

1. Mix 3 cups / 750 ml flour with the sugar, salt, and yeast in a mixing bowl.
   
2. Add oil and warm water and mix. Continue adding flour to make a soft dough that is no longer sticky.
   
3. Cover and let rise until nearly double in bulk.
   
4. Grease a large pizza pan or cookie sheet and sprinkle with cornmeal. This will keep the crust from getting soggy.
   
5. Roll out dough on a floured surface and place on prepared pan, or just press it out, stretching it to fit the pan.
   
6. For topping, combine mayonnaise, Parmesan cheese, garlic, and basil until well mixed. Spread on prepared crust.
   
7. Arrange tomato slices over topping and sprinkle with chives and grated cheese.
   
8. Bake at 425° F / 220° C for 15 minutes or until bubbling and beginning to brown.
   

Tip:
If you don’t have time to make the homemade crust, substitute a prepared crust available in the deli section of the grocery store.

Also, this recipe can be used to make two medium-sized pizza crusts rather than one large. Freeze one for another day.

—
Bev

Bev says

...............................................

• ½ cup / 75 ml warm water
  
• 1 teaspoon / 7 g sugar
  
• 1 teaspoon / 6 g gelatin
  
• 1 rounded tablespoon / 10 g active dry yeast
  
• 1 teaspoon / 5 ml olive oil
  
• ¼ cup / 60 ml milk
  
• ½ cup / 70 g white bean flour
  
• ¼ cup / 40 g millet flour
  
• ½ cup / 80 g potato starch
  
• ¼ cup / 30 g tapioca starch
  
• 1 teaspoon / 10 g xanthan gum
  
• ½ teaspoon / 5 g salt
  
• Sweet rice flour for rolling
  
• Cornmeal for dusting pan
  

1. Mix 1 teaspoon sugar and 1 teaspoon gelatin in a cup. Whisk in the warm water and then the yeast. Set the cup in warm water to keep yeast warm. Let proof until doubled.
   
2. Pour oil and milk into mixer bowl; add proofed yeast. Mix lightly.
   
3. Blend dry ingredients well, then add all at once to the liquid mixture.
   
4. Mix on low until blended, then beat on high for 3 minutes.
   
5. Turn out on a surface sprinkled with sweet rice flour; knead lightly.
   
6. Roll out to form a 13-inch / 33-cm circle. Then roll the edge under to form a thicker edge.
   
7. Cut parchment paper to fit pizza pan and dust with cornmeal.
   
8. Carefully transfer pizza crust onto parchment paper.
   
9. Bake at 400° F / 205° C for 20 minutes.
   
10. Remove from oven, cool slightly, then spread with pizza sauce and your favorite toppings.
    
11. Return to oven and bake another 20 minutes or until pizza is done. If crust edges brown too quickly cover them with strips of foil.
    

—
Julie

Julie says

...............................................Serves 10, depending on size of ham

• 1 fully cooked bone-in ham, whole or half
  
• 1 cup / 250 ml water
  

1. Place cut side down (if doing a half) in roasting pan. Add water, covering tightly with foil.
   
2. Bake according to package directions. A good rule of thumb for baking time is 17-20 minutes per pound to an internal temperature of 160° F / 70 ° C. Place the thermometer in the thickest part of the ham, not too near a bone.
   
3. To serve, slice the ham and serve hot or cold with a sauce.
   

4. There are several ways to slice a whole or half ham:
   

   • Slice a thin piece off the bottom of the ham so it sits securely on the cutting board. Starting at the shank end, and using a sharp knife, cut parallel slices into the meat. Then cut across the bottom of the cuts to remove slices. Turn the ham over and repeat the process.
     
   • If you carve the ham in the kitchen rather than at the table cut a large piece from the bone, keeping in mind the shape of the slice you want. Then slice each piece into even slices.
     
5. Save the bone for Anneliese’s green bean soup recipe (page 50).
   

Bev says

• ” cup / 150 ml sugar
  
• 1 tablespoon / 15 ml dry mustard
  
• 4 eggs
  
• ¼ cup / 60 ml vinegar
  
• 1 tablespoon / 15 ml butter
  

1. Mix dry ingredients first.
   
2. Beat eggs until lemon-colored and fluffy.
   
3. Gradually add dry ingredients and vinegar.
   
4. Microwave on high for 1 minute, or cook over medium heat, stirring constantly until mixture thickens.
   
5. Stir well. Continue to microwave at 1 minute intervals using a lower power, stirring each time until mixture thickens but is still creamy. You will need to watch carefully that it does not overcook or it will lose its creamy texture. Do not allow it to bubble.
   
6. Stir in butter and cool.
   
7. Refrigerate until serving. Serve either hot or cold with baked ham.
   
8. Store any leftovers in the fridge.
   

Tip:
This is also delicious spread on ham or sausage sandwiches.

• ¼ cup / 60 ml brown sugar
  
• 3 tablespoons / 45 ml cornstarch
  
• 1½ cup / 375 ml water
  
• ¼ cup / 60 ml vinegar
  
• ½ cup / 125 ml sultana raisins, washed
  
• Juice and rind of ½ lemon or orange
  

1. Blend dry ingredients in glass bowl or saucepan.
   
2. Add liquids and stir well.
   
3. Stir in raisins, juice, and rind.
   
4. Microwave at 1 minute intervals, stirring each time, or cook over medium heat on stove.
   
5. Cook until sauce thickens and begins to bubble.
   
6. Serve warm with baked ham or roast pork.
   

Tip:
Use some of the broth from the ham as part of the water, but keep in mind that it will taste saltier.

—Bev