To prepare the Mamaliga, mix the cornmeal,and salt
eef broth or beer in recipe.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
erve with sour cream and mamaliga for a real romanian dish.
softened.
Serve with mamaliga and a chilly.
ENJOY
arm as an accompaniment to mamaliga (cornmeal mush) or pasta
Cut cold mamaliga into strips 1/2 to 1 inch thick.
In a casserole or gratin dish, layer the ingredients, starting with the mamaliga and ending with a layer of cheese and butter.
Bake for 30minutes in a 375degF preheated oven, until the cheese melts and the mamaliga is very hot throughout. Serve immediately.
erve.
NOTE: My original Romanian recipe calls for a full Liter
Bring the water to a boil in a large pot.
Then, while constantly whisking, add the corn meal in a slow stream - this will prevent lumps.
Reduce to low heat then continue whisking the mamaliga frequently for about 30-40 minutes, till the mamaliga starts pulling away from the pot's sides.
Add the crumbled feta and cottage cheese, sprinkle the chopped parsley on top and you are done!
Heat the water and add the salt.
When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.
Saute onion in olive oil; cook until light brown,10 minutes.
Add paprika; stir; add salt and pepper; stir.
Add tomato paste (Recipe says to add tomato paste at end but it won't cook enough for me.).
Add beans; cook a minute; add water.
Simmer until beans are soft crisp; he says 1 hour but that may be too long. You may need to add water but don't add too much as the water must all be evaporated at end.
Sprinkle flower on a clean work surface and roll out one thick sheet of sweet bread dough.
Cut rounds of dough with a doughnut cutter or the bottom of a glass and place them on a cloth (Romanian doughnuts have no hole).
Cover and let them rise until double in size.
Heat oil in a pot and fry the doughnuts, turn on both sides.
Keep heat low.
When they are ready, remove with a slotted spoon and sprinkle with powdered sugar.
Serve hot or cold.
Broil eggplant on all sides until well cooked. Scrape off skin and mash with a wooden spoon. Add salt to taste. Mix grated onion with 1 tsp. of the oil and add to the eggplant. Add remaining oil to the eggplant slowly, stirring constantly. Add lemon juice and mix well. Serve on bread or crackers. Ethnic Romanian appetizer.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in