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A
to Z
Recipes
February
9,
2011
Always
something to make you think,
laugh and cook.
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you had to go to the web site to
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Whew! Did
I really ask for more
winter? Wow! Trey and I made
a trip we'll not soon forget to north Texas in a winter storm. He was
to stay one night with a friend, leaving me at the hotel to watch the
Food Network (we don't get that at home) and read a book. The next day
we were to shop in Canton and enjoy the weekend together. Well, as it
turned out, he stayed 3 days with friends, and I was snowed in at the
hotel. Actually, it wasn't all that bad. Except for maybe the fact I
had no food except for breakfast each day. Everything else was either
closed or a distance away in shin-high snow. We survived and actually
had a good time, especially when the streets cleared enough for us to
be together again. All's well that ends well, right?
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms.
The time is NOW for you to
notify me if you will be staying at the house with us. Space at the
house is extremely limited. Use the link on the web page to confirm
your interest in sharing expenses of the luxury rental beach house
(save at least one half over a hotel). Of course, there are many great
places in the area in case you miss out on staying in the house. It has
been decided that we will make a day-trip to Savannah, GA
to shop and then lunch at The
Lady and Sons Restaurant (owned by Paula Deen).
Hey, y'all!
The current Monthly Theme
topic is Heart
Healthy Recipes. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
Today, you'll enjoy the very best issue to date from our pal, Patricia in
Charlevoix, MI (but still wintering in Mesa, AZ). Yes, it is my
humble opinion that this is by far the very best from her yet. However,
I believe you will agree once you take a gander at the offerings.
Patricia, you're the bomb, my friend!
We'll see you here again on Sunday, God willing.
Here's Patricia . . .
My mother in
law loved to look at recipes in magazines and the local newspaper. Nine
times out of ten she would shake her head and mutter "have to live next
door to one of those fancy food stores to make this one." Anyone living
in rural area most likely knows what she was saying. Eva was a
character, sometimes showing a sharp tongue (earned with age), but a
very hard worker. They raised all their meat, milked the cow and made
butter, grew and canned their vegetables; thus trips to town were
basically for staples and appointments. Looking through her recipe box
I found quite a few "plain and simple" recipes, many of which I will
share here; as well as those from friends and neighbors.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Plain & Simple
Cooking is
just that - plain and simple. Imagine the aroma of savory meat loaf or
freshly baked bread floating from your oven. Drool a little while
thinking of apple or peach pie cooling, fruit just picked off a local
tree.
My mother in law would reminisce: "back in the old days, we didn't have
a lot of ingredients to cook many times a meal would include one kind
of vegetable, with a side of white rice or boiled potatoes. If
you were lucky enough to have meat -- usually pork, chicken or beef, it
was mostly seasoned with salt, pepper and wild onion."
She would talk of "in town" general stores that stocked russet and snow
apples, peas in the pod, calves liver, milk with the cream rising to
the top and cream with only cream in it.
Pickles came packed in brine in pickle barrels, not jars; and crackers
were shipped in - of course - cracker barrels; a place where customers
and old men supposedly gathered around for conversation.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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From
days of olde and maintained by Amish families today, comes the
idea of seven sweets and seven sours. These stem from an ancient
European custom based on the belief that everything should be properly
balanced.
Usually served in large families, and especially when serving company,
the traditional “sweets” are usually based on locally-grown fruits such
as apples, berries, or even candied watermelon rind. The “sours” are
pickled onion, cauliflower, beets, tomato relish, spiced cucumbers and
even more specialties that grew from definite German Old World
influences. These delicacies can be accompaniments or served by
themselves.
The traditional sweet and savory or sweet and sour foods can be mixed
all in the same dish as long as “seven sweets and seven sours” should
be represented. Their spicy flavors and their endless variety fill many
an Amish themed country store. Spicy, pickled, preserved and cured, the
Pennsylvania Dutch woman has always known how to present a spread for
large families and groups from spiced peaches to pickled chow chow.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Do
you have a "treasure"? An heirloom that has been passed down from
generation to generation? Perhaps a diamond ring, grandpa Joe's
railroad watch, dishes that came over on the Mayflower - but what about
seeds?? There are people who believe the most precious gift to inherit
is healthful delicious food - food grown from seeds that have been
passed down from generation to generation.
Heirloom also includes heritage animals that are well-suited to
sustainable farms; able to survive without the temperature-controlled
buildings and constant doses of antibiotics administered to the
commercial breeds raised on factory farms.
Heritage tomatoes get top billing but there are also heirloom carrot,
bean, beets and even watermelon seeds. There are also heritage animal
breeds, Holstein cows, Hereford beef cattle, pigs, sheep and even
turkeys
Heirloom seeds are rare seeds that grow into plants that can bear seed
just like their parents. They can reproduce themselves as Nature
intended, parent to child, child to parent, and so forth. Heirlooms can
be either open - pollinated, which is pollination carried on by bees,
butterflies, wind and other natural methods, or, hand pollinated by
loving and dedicated farmers.
When people grow and save seeds, they are playing an important part in
preserving the planet’s genetic and cultural heritage.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Heart-Healthy
Recipes"
This month's theme
topic is "Heart-Healthy Recipes".
Let's celebrate American Heart Month with fresh-tasting recipes low in
sodium, saturated fat, and cholesterol. As attractive as a trim
waistline and great abs are, a gorgeous heart is more crucial than
outer appearance. And we all know that eating better and making wiser
dietary decisions will keep that ticker looking good! Share in this
Monthly Theme topic by sharing recipes that are good for your heart.
Even your favorite recipe that you made healthier by changing up some
of the ingredients would be perfect for sharing. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Heart-Healthy Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of March. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Heart-Healthy
Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Heart-Healthy
Recipes" has a deadline of
February 28, 2011,
and will be posted on March 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Heart-Healthy
Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Granny Makes Pudding
by Sheila Moss (Used with
permission)
Okay, grandkids, today we are going to make an old-fashioned banana
pudding, grandma's way, not that new fangled stuff they make with
instant pudding and phony whipped cream. Phooey! Ours will be
made from scratch - real pudding made on the stove and real meringue on
top.
Here's what we need, a baking dish, a bowl and a large pot. Let's
make a big one. Banana pudding will not last long. Measure
out 1-1/2 cups of sugar. That's okay; we can clean up the spills later.
Now we need 4 eggs, and this is the tricky part; we have to separate
the yokes from the whites.
Crack the egg and let the white part run out. Oh, we need the
bowl. Whew, that was close. Now put the yoke in the other half of
the eggshell and separate the rest. See? You try it now. Crack it
carefully, and. Uh oh, the yoke broke. Oh me, the whites will not
beat up fluffy with yellow in them. We will try and get it out
with a spoon.
Put the sugar in the pot, and stir the egg yokes into the dry sugar.
That's a little grandma trick to make the egg mix in. Now stir in
2/3-cup flour, and 4 cups of milk. Just add a little of each at the
time and stir it in, so it will mix.
Okay, put the heat on medium and cook. We have to stir it the whole
time or it could burn. While grandma stirs, you can fix the wafers and
bananas. Make a layer of vanilla wafers in the bottom of the baking
dish, and then a layer of sliced bananas. You did remember to
wash your hands first, I hope?
Oh, the pudding is boiling. It's sticking to the bottom?
Stir! We have to cook it until it boils gets thick and then 2
minutes extra. Why? I don't know why. Don't question me now
while I'm busy.
Grandma will take it off the heat, and add 4 tablespoons of butter and
a dash or two of vanilla. As long as it doesn't taste scorched,
we can still use it. We will pour half over the wafers and bananas.
Yes, I know we are using store-bought wafers. It is not going to
be THAT homemade.
Now, make another layer of wafers and another layer of banana and
pudding. Hurry before the pudding gets cool.
You can lick the pot while grandma makes meringue. See: whip the egg
whites with a fourth teaspoon of cream of tartar, another little
grandma secret. When they are fluffy, we will add a teaspoon of vanilla
and 2 tablespoons of sugar for each egg. Why are they not getting
fluffy? It must be that yoke that got in the mix. What a mess.
Throw it away and get some more eggs out. Grandma doesn't
remember it being this difficult when she used to make it. We will beat
until peaks form and add the sugar. Now, spread on top of the pudding.
You can use your finger to make peaks in the meringue. No! Don't
lick you finger first!
Grandma will put it in the oven and let the meringue brown for 10 or 15
minutes. We can clean up some of this mess while we wait for it
to finish. Let's check it. Eeek! It's burning!
Get out of way and let grandma get it out of the oven. I don't
understand it. It was only in there for 10 minutes. Well, it is a bit
brown, but not too bad. Thank goodness we checked when we did or
it would have been a burnt offering.
When it cools a while, we can eat it. Grandma feels a bit
dizzy. Must be from standing over the heat. Grandma better sit
down for a while before she faints and falls into the pudding. We
have had enough disaster for one day already.
It does look pretty good. Maybe grandma can make a cook out of
you yet. The next time, though, we will just use pudding and whipped
cream. The old way is too much trouble.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CREAM OF POTATO SOUP
~Thank you, Sue
3 tablespoons butter
1 onion, diced
4 large, white potatoes, diced
3 stalks celery with leaves, chopped
2 carrots, chopped
Salt to taste
1 1/2 cups boiling water
White Sauce
Saute onion, in butter, until tender. Add vegetables, salt to taste and
cook until tender. Add white sauce and blend.
White Sauce
4 tablespoons butter
2 tablespoons flour
1 teaspoon salt
Pepper to taste
4 cups milk
Melt butter, stir in flour and seasonings. When smooth, add milk,
stirring constantly until thick.
BAKED CREAM CHICKEN
1 chicken, cut up
1/2 cup flour
1 teaspoon salt
Pepper to taste
3 tablespoons butter
1 1/2 cups cream
Mix flour, salt and pepper together and coat chicken on all sides. Melt
butter in a skillet, browning floured chicken on both sides; place in
roaster. Pour cream over chicken, cover and bake at 350 degs 1 1/2
hours or until tender.
BAKED CORN
2 cups corn
2 eggs
1 cup milk
1 tablespoon flour
1 tablespoon flour
1/2 teaspoon salt
Pepper to taste
2 tablespoons margarine, melted
2/3 cup bread crumbs
2 tablespoons margarine
Cook the corn or use canned corn. Beat eggs and milk. Combine corn,
eggs, milk, seasonings and 2 tablespoons of margarine. Mix well, then
pour into greased 1 1/2 quart baking dish. Mix crumbs, 2 tablespoons of
margarine and sprinkle over corn. Bake at 350 degs for 40 minutes or
mixture is set.
HUCKLEBERRY PIE
~Thank you, Mary
2 3/4 cups huckleberries or blueberries
1/2 cup cup berry juice
1/2 cup sugar
2 tablespoons flour
1 9" double crust unbaked pie shell
Wash and stem berries; spoon into pie shell. Mix juice, sugar and flour
together and pour over berries. Place top crust, be sure to "flute"
crust edges. Bake at 425 degs for 10 minutes, reduce heat to 350 degs
and bake 30 minutes more.
BUTTERSCOTCH COOKIES
2 cups brown sugar
3 eggs
1 cup shortening
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup nuts or raisins
Using a mixer, mix all ingredients, except the nuts/raisins; stir those
in by hand. Roll dough into ropes about 2 inches thick. cut in thin
slices. Bake at 350 degs for 8-12 minutes.
RHUBARB SAUCE
1 quart rhubarb, sliced thin
Water
2 1/2 tablespoon granulated tapioca
1/4 cup sugar
2 cups strawberries, sliced
1/2 teaspoon soda (cuts acid)
Place cut rhubarb in a saucepan. adding enough water to cover half.
Stir in tapioca and sugar, mixing well. Let stand 30 minutes, then add
strawberries. Cover pan and bring fruit to a boil. Cool until rhubarb
is tender but not squishy. Remove from head and add soda. Chill and
serve.
VANILLA PIE
~Thank you, Della
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup light corn syrup
1 cup water
1 egg, well beaten
1 tablespoon flour
1 teaspoon vanilla
1 9" unbaked pie shell
Combine all above ingredients, but not vanilla. Bring to a boil and
continue boiling until thick. Cool and stir in vanilla. Pour into
unbaked shell and top with crumb topping Bake at 375 degs for an hour.
Crumb Topping
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup butter
Melt shortening, stir in dry ingredients. Crumble over vanilla filling.
SWEET AND SOUR
CABBAGE
1 medium head of cabbage
1 teaspoon salt
3 tablespoons butter
3 tablespoons sugar
3 tablespoons vinegar
Cut cabbage in narrow wedges and steam in small amount of water until
tender. Stir in butter. Combine sugar and vinegar, pour over cabbage
and heat thorough and through.
SPARERIBS AND
SAUERKRAUT
3 pounds spareribs
Salt and pepper to taste
Water
1 quart sauerkraut
1/4 cup diced onion
3 tablespoons brown sugar
Season meat, brown slowly in a heavy skillet. Add water to a depth of
1/2 to 1 inch. Cover and cook slowly for an hour. Spread kraut over
pork. Sprinkle with brown sugar and onion. Cover and cook slowly for an
additional h our.
HOMEMADE NOODLES
~Thank you, Susan
6 egg yolks
6 tablespoons water
3 cups flour - about
1/2 teaspoon salt
Beat yolks and water together. Stir in salt and enough flour to make a
stiff, workable dough. Divide dough into four balls, rolling each one
out to make as thin a layer as possible. Lay each on a separate cloth
to dry. When dry enough not to stick together, stack on top of each
other and cut lengthwise into thin strips. Then cut across the width of
the dough to form thin strips about 2 inches long. If storing, allow
noodles to dry thoroughly.
CHICKEN PIE
1 plump chicken, cooked until tender - not the old red rooster
3 tablespoons butter
3 tablespoons flour
3 cups chicken broth
1 cup milk
2-3 cups cooked potatoes mixed with peas and carrots
Debone chicken, cut into bite sized pieces, set aside. Melt butter,
stir in flour and blend in broth and milk. Cook until smooth and just
about thick. Add chicken. Spread potato/vegetable mix on bottom of
greased baking pan, top with chicken and cover with flour crust.
Crust
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup milk
1 egg
Mix dry ingredients together. Cut in shortening, stir in milk and mix
well. Add eggs, blend and roll out. Spread over chicken mixture. Cut
slits in dough, bake at 423 degs for half an hour or until crust is
brown.
BROWN SUGAR COOKIES
3 cups brown sugar
1 cup butter, softened
2 eggs
2 teaspoons baking soda
2 cups sour milk
2 teaspoons baking powder
Pinch of salt
3 cups of flour, sifted
Cream sugar, butter and eggs. Stir soda into milk. Sift baking powder,
salt and flour together, add milk and dry ingredients alternately to
creamed mixture. Drop by teaspoonful onto greased cookie sheet. Bake at
350 degs 7-8 minutes.
HAM SOUP
~Thank you, Linda
2-3 pounds ham
1 large onion, minced
4-5 potatoes, peeled and diced
Noodles
3 quarts milk
Cook ham in water until soft. Cut up and set aside. Cook potatoes and
onions in ham broth until tender. Meanwhile cook noodles and drain. Add
ham and noodles to potatoes. Add milk and bring to the boiling point.
Serve.
FRIED TOMATO SLICES
3 firm, almost ripe tomatoes
1 egg, beaten
2 tablespoons milk
1 cup cracker crumbs
1/4 cup shortening
Salt and pepper to taste
Slice tomatoes to desired thickness. Combine egg and milk. Dip each
slice in egg, then into cracker crumbs. Melt shortening and fry coated
slices, browning on bot sides, turning once. Season with salt and
pepper.
MOLASSES TAFFY
2 cups molasses
1 cup sugar
1 cup milk
1 tablespoon vinegar
2 tablespoons butter
1 teaspoon baking soda
Mix all ingredients together, omitting soda. Stir over low heat until
sugar is dissolve. Bring to a boil without stirring until it reaches
265 degs - hard ball or when a small piece dropped into cold water
forms a hard ball. Remove from heat and stir in soda. Pour into
buttered baking pan.
When taffy has cooled, butter hands, cut off long pieces and with a
partner pull until it becomes like satin, stiff and light in color.
Finished strips should be about 1/2" wide. Cut into 1 1/2" lengths and
wrap individually in waxed paper or Saran wrap.
PEPPERMINT DRINK
~Thank you, Laurie
2 quarts iced water
1/2 cup sugar
Few drops of peppermint oil
Combine the three ingredients and mix well.
HOMEMADE ROOT BEER
1 teaspoon dry yeast
1/2 cup warm water
2 cups sugar
1 quart hot water
4 teaspoon root beer extract
Dissolve yeast in 1/2 cup warm water. Mix together dissolved yeast,
sugar and extract in a gallon jar. Fill jar with warm water and stir
until all ingredients are well mixed. Cover jar, set in warm sun for
four hours. Root beer will be ready the next day, chill before serving.
CARAMEL PUDDING
2 tablespoons butter
3/4 cup brown sugar
1 quart of milk
2 eggs
2 tablespoons cornstarch
2 tablespoons flour
Pinch of salt
1/4 cup milk
Chopped peanuts
Melt butter in a heavy saucepan. Add brown sugar, stir until brown.
Stir in1 quart of milk and warm. Set aside. Beat together eggs,
cornstarch, flour, salt and 1/4 cup milk. Add this mixture to the warm
milk and stir until it reaches the boiling point. Remove from heat and
beat with a hand beater. Cool, then top with chopped fresh peanuts.
OVEN BEEF &
NOODLE STEW
1/4 cup beef bouillon granules
10 cups hot water
3 pounds boneless chuck roast, trimmed
8 whole cloves
3 celery ribs, cut into thirds
2 large carrots, peeled,cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
2 bay leaves
1/2 teaspoon freshly-ground pepper
Homemade egg noodles as desired
1 teaspoon salt
freshly-ground pepper, to taste
Preheat oven to 350ºF. Dissolve beef bouillon in water in large Dutch
oven. Add chuck roast, cloves, celery, carrots, onion, and green
pepper. Cover; bake until meat is tender, 3 hours. Transfer meat to
cutting board. Shred meat into bite-size pieces. Remove vegetables from
broth with slotted spoon; chop. Return meat and vegetables to broth.
Stir in uncooked noodles, salt and pepper; cover. Bake until noodles
are tender, stirring once, about 30 minutes. Add additional water if
noodles absorb all of broth.
EASY BEAN SOUP
1 cup navy beans, cooked
1/4 cup water
Salt and pepper to taste
3 quarts milk
1/2 loaf stale bread, torn into bite sized pieces
2 tablespoons butter
Bring cooked beans and water to a boil. Add seasonings to taste. Pour
in milk and bring to boiling point. Stir in bread and serve.
POTATO CAKES
2 cups leftover mashed potatoes
1 egg, beaten
1 tablespoon flour or more if potatoes are thin
2 tablespoons cream or less if potatoes are thin
1 tablespoon onion, chopped fine
2-3 tablespoons shortening
Mix all ingredients together, except shortening. Heat shortening, drop
potatoes by tablespoons into shortening and brown on both sides
OLD FASHIONED CRUMB
CAKE
3 cups flour
3 cups brown sugar
1/2 cup butter
1 egg, beaten
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix flour and brown sugar together. Cut in butter until mixture is
crumbly. Set aside one cup crumbs for topping. To the remaining crumbs
add egg, buttermilk, soda and cream of tartar. Mix well after each
addition. Pour into a greased 9x13" baking pan. Sprinkle reserved
crumbs over top. Bake at 375 degs for 25-30 minutes.
BEEF STEW
~Thank you, Lynn
2-3 pounds boneless beef cubes
2 tablespoons shortening
1 large onion, sliced
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 teaspoons paprika
6 carrots, peeled and cut into chunks
6 potatoes, peeled and cut into chunks
1/2 cup cold water
1/4 cup flour
Melt shortening over high heat in a large pot or dutch oven. Add beef
cubes and brown over medium heat, stirring occasionally, about 15-20
minutes. Add onions, boiling water, salt, lemon juice, sugar,
Worcestershire sauce, pepper, and paprika. Simmer, tightly covered, for
about 2 hours, stirring occasionally. Add vegetables and simmer another
30 minutes (covered), or until tender.
Note: if your lid is not tight on the pot, you may not have enough
liquid left to just about cover everything after you add the veggies.
if this is the case, add more water to barely cover ingredients.
Mix cold water and flour together and blend until smooth. Push meat and
veggies to the side of the pot and add flour mixture slowly,
incorporating into liquid. When gravy thickens, stir all ingredients
gently to distribute gravy evenly. Simmer another 5 or 10 minutes.
BAKED BEANS
1 pound dried Navy beans
One small onion, minced
8 slices of bacon
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup brown sugar
2 cups tomato juice
1/2 to 1 cup water from cooking beans - if needed
Soak beans overnight - 8 cups of water to 2 cups of beans. Cook 2-3
hours, covered with water, until beans are nearly soft. Drain reserving
1 cup of liquid in case needed for recipe. Add rest of ingredients to
drained beans. Bake at 325 degs for 2-3 hours. If mixture becomes too
dry, stir in soaking water.
BUTTERMILK COOKIES
2 cups brown sugar
1 cup shortening
1 teaspoon vanilla
2 eggs
2 teaspoons baking soda
1 cup buttermilk
2 teaspoons baking powder
4 cups flour
1/2 cup nuts, chopped
Cream sugar and shortening together. Mix in vanilla and eggs. Dissolve
baking soda in buttermilk. Add milk and flour mixture alternately to
the creamed mixture. Stir in nuts. Refrigerate overnight. Drop by
teaspoonful onto greased cookie sheet. Bake at 400 degs. 8-10 minutes.
GRAHAM CRACKER
PUDDING
16 whole graham crackers
1/2 cup sugar
1/4 cup butter
4 teaspoons flour
1/3 cup plus 2 tablespoons sugar
2 cups milk
3 eggs, separated
1/2 teaspoon vanilla
Crush graham crackers. Combine with 1/4 cup sugar and butter. Mix to
form fine crumbs. Press 3/4 of mixture into bottom and sides of baking
dish. Reserve remaining crumbs. Combine flour and 1/2 cup sugar in top
of double boiler. Add milk. Heat to boiling. Beat egg yolks and combine
with 1/2 cup of the hot milk mixture. Pour back into the remaining hot
milk and heat to boiling again. Boil 2-3 minutes, stirring constantly.
Remove from heat and add vanilla. Pour into cracker lines dish. Beat
egg whites until stiff. Gradually add remaining two tablespoons of
sugar. Pile beaten egg whites on top of pudding. Sprinkle with reserved
cracker crumbs. Bake at 350 degs. for 5-8 minutes and meringue is
browned. Cool before serving.
HOT BACON DRESSING
4 strips bacon
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 teaspoon salt
1/2 cup vinegar
1 1/2 cups water
Bacon drippings
Brown bacon, drain and crumble, set aside. Combine sugar and flour. Add
egg, salt vinegar and water, mixing thoroughly until smooth. Pour into
bacon drippings and heat, stirring constantly until thick. Add crumbled
bacon and serve on salad of choice.
CUCUMBERS AND ONIONS
2 medium cucumbers
2 medium onions
Salt
Salad dressing
Peel cucumbers and slice thin. Layer in shallow dish, sprinkle each
layer with salt. Let stand overnight. In the morning drain cucs and
rinse. Let dry on paper towels. Slice onions thin. Mix gently with
cucumber slices. Stir above salad dressing into cucumbers and onion.
MASHED POTATO
CASSEROLE
1/2 cup butter
1/2 cup celery, chopped
2 tablespoons onion, chopped
4 cups soft bread cubes
1/2 cup boiling water
3 eggs, beaten
2 cups milk
1 1/2 teaspoon salt
2 cups mashed potatoes
Melt butter, add celery and onion and cook until tender. Pour over
bread cubes and mix well. Add boiling water to bread and mix well. Add
remaining ingredients, mixing well after each addition. Mixture will be
very moist. Turn into two well greased casserole dishes. Bake at 350
degs. for 45 minutes.
OATMEAL CAKE
1 cup rolled oats
1 1/4 cup boiling water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 2/3 cup flour
1 teaspoon vanilla
Mix oats and boiling water, set aside for 20 minutes. Cream butter and
sugars together. Add eggs, one at a time, beating well after each one.
Blend in oatmeal mixture. Sift together remaining dry ingredients. Fold
into batter, stir in vanilla. Pour into a greased and floured 9x13"
pan; bake at 350 degs for 30-35 minutes. After baking, but before cake
cools, spread with the following topping and put under the broiler for
2 minutes or until topping browns. Careful, it burns easy.
Topping
6 tablespoons butter
1/4 cup cream
1 cup brown sugar
Mix together thoroughly.
MEAT SOUFFLE
5 tablespoons flour
1/2 teaspoon salt
4 tablespoons melted margarine
1 cup milk
2 cups ground, leftover meat
6 eggs separated
Pepper to taste
Add flour and salt to margarine. Add milk gradually, stirring
constantly. Cook until thickened. Remove from heat and add meat,beaten
egg yolks and seasonings. Fold in stiffly beaten egg whites and pour
mixture into well greased baking dish. Bake at 300 degs. for 1 1/4
hours.
TOMATO GRAVY
1 quart can tomatoes
3 tablespoons flour
2-3 tablespoons water
4 tablespoons brown sugar
Heat tomatoes slowly until they reach the boiling point. Meanwhile,
stir flour and water together until smooth. When tomatoes reach a boil,
add flour paste and sugar, stirring until the gravy thickens. Really
good over fried potatoes.
POTATO BREAD
3 1/2 cups milk
6 tablespoons sugar
6 tablespoons butter
2 teaspoons salt
1/2 cup mashed potatoes
2 packages dry yeast
1/2 cup lukewarm water
3 cups whole wheat flour
7-8 cups white flour
Scald milk, add sugar, butter, salt and mashed potatoes. Cool to
lukewarm. Meanwhile, dissolve yeast in water. Add to cooled milk
mixture. Add whole wheat flour and 1 cup white flour. Beat 2 minutes
with mixer. Stir in 6-7 more cups flour until dough leaves sides of
bowl. Turn onto lightly floured surface. Knead gently until dough forms
a smooth ball. Place in greased bowl, turn once to grease top of dough.
Cover and let rise in a warm place away from drafts until doubles - 1
1/2 - 2 hours. Punch down and let rise again until double.
Turn onto floured surface and divide dough into 3 equal parts. Cover
and let rest for 10 minutes. Form into 3 loaves and place in greased
bread pans. Bake at 350 degs for 40-45 minutes. Remove from pans and
place on rack to cool.
HOMEMADE APPLESAUCE
5 pounds ripe apples
3 cups water
1 1/2 cups sugar
Cut apples in half and core. Remove any spots, then cut in quarters.
Put apples in deep, heavy saucepan. Add water and cook. Stir
occasionally to keep even cooking and to prevent sticking. When soft
throughout,, pour into food press which is standing in a large pan.
Press apples through and stir in sugar while sauce is still warm and
sugar dissolves. Taste and add more sugar if desired. Allow to cool and
serve with meal, especially pork roast or ham.
BEEF BALLS
1 pound ground round steak
1/4 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
6 potatoes
6 onions
1/2 green pepper, sliced
1 1/2 teaspoon salt
1 cup tomatoes
Mix ground meat, bread crumbs, salt, paprika and eggs together. Divide
into 6 portions and roll each into a compact ball. Sear in a small
amount of fat in a frying pan. Place in a casserole with the vegetables
and salt. Cover and bake at 350 degs for 1 hour.
POTATO SOUP
3-4 potatoes, peeled and diced
1/4 cup celery, chopped
1 1/2 cups water
2 tablespoons butter
1 quart milk
1 tablespoon parsley
Salt and pepper to taste
2 hard boiled eggs
Cook potatoes and celery in 1 1/2 cups water and butter until tender.
Add milk, seasonings and eggs and heat thoroughly. 6 servings.
COLE SLAW
3 cups cabbage, shredded
1 carrot, shredded
1/2 green pepper, chopped
Mix three ingredients together, add following dressing:
1/2 cup sweet cream
2 tablespoons sugar
2 tablespoons apple cider vinegar
1/2 teaspoon salt
Mix all ingredients together until smooth.
CINNAMON FLIP FLOPS
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 tablespoon melted butter
1 cup milk
Extra flour
Brown sugar
Cinnamon
Butter
Sift sugar, flour and baking powder. Add butter and milk, stir until
well blended. Divide mixture between 2 well greased 9" cake pans.
Sprinkle tops with flour, brown sugar, cinnamon. Push chunks of butter
into the dough. This makes holes and later gets gooey as it bakes and
brown sugar melts. Bake at 350 degs for 30 minutes.
SAUSAGE LOAF
2 cups ground sausage
1 cup tomatoes
2 cups mashed potatoes
2 cups bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
Combine all ingredients, adding the egg last. Place in an 8x4" loaf pan
and bake at 400 degs. for 1 hour. If loaf is not brown enough, allow to
bake a little longer.
RAISIN PIE
2 cups raisins
2 cups cold water
1 1/2 cups sugar
4 tablespoons flour
2 eggs separated, store whites for other use
1/4 teaspoon salt
4 tablespoons melted butter
1 tablespoon vinegar
1 9" baked pie shell
Whipped Cream
In saucepan combine raisins, 1 1/2 cup water and 1 cup sugar. Bring to
boil. Combine remaining 1/2 cup water and sugar, along with flour, egg
yolks and salt. Add to raisin mixture. Cook until thickened, stirring
constantly. Remove from heat, add butter and vinegar. Pour into pie
shell and cover with whipping cream
FIRST OF THE SEASON
LETTUCE
1 1/2 quarts fresh cut lettuce
3/4 cup cream
2 tablespoons sugar
2 tablespoons vinegar
3 hard boiled eggs, diced
Fill 1 1/2 quart serving dish full of washed, drained lettuce, add
eggs. Set aside. Stir together cream and sugar. Add vinegar, 1 teaspoon
at a time until dressing is creamy and thick. Pour over lettuce and
eggs and serve.
SOUR CREAM COOKIES
3 cups sugar
1 3/4 cups shortening
4 eggs
1 cup sour milk
1 cup sour cream
2 teaspoons baking soda
4 teaspoons baking powder
3/4 teaspoons salt
6 cups flour
1 teaspoon lemon flavoring
1 tablespoons vanilla
Additional sugar
Cream sugar, shortening and eggs. Mix in remaining ingredients, mix
well. Roll out and cut in desired shapes. Sprinkle tops with sugar and
bake on greased cookie sheets at 350 degs for 8-10 minutes.
SPECIAL
THANKS to Eva, who was a very special mother-in-law...
CHICKEN PUFFS
1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted fat (shortening)
Sift flour, measure; add salt and sift again. Beat eggs with hand
beater until thick and lemon colored. Add 1/3 cup milk, continue to
beat slowly to moisten flour - about 30 seconds. Gradually add
remaining milk and melted fat; beat until the mixture is lump free, 1-2
minutes. Fill greased custard cups or muffin tins a little less than
half full. Bake at 425 degs about 40 minutes. While hot slit sides of
each pull and fill with hot, creamed chicken.
RHUBARB CAKE
1 1/2 cup raw rhubarb, cut fine
1/2 cup butter
1 1/2 cup brown sugar, packed
1 egg
1/2 teaspoon salt
1 cup sour milk
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
Cream brown sugar and shortening, add egg and salt. Stir in sour milk,
baking soda, flour and vanilla. Add rhubarb and pour mixture into
oblong cake pan. Sprinkle a mixture of 1/4 cup sugar and 1 teaspoon
cinnamon over top of dough. Bake at 375 degs 35-40 minutes.
CHERRY FLUFF - 1968
2 cups graham cracker crumbs
1/4 cup melted butter
1 package (8 ounce) cream cheese
1 cup sugar
1 tablespoon milk
1/2 cup chopped nuts
1 envelope whipped topping mix (Dream Whip)
1 can cherry pie filling
Mix together graham crackers and butter. Pack this mixture into the
bottom of a 12x8" glass baking dish. Beat cream cheese, sugar and milk
and spread over crust. Sprinkle with chopped nuts. Prepare whipped
topping and spread over nuts. Let set in refrigerator for 1/2 hour.
Remove and spread 1 can cherry pie filling over top. Refrigerate 24
hours before serving.
POTATO HAMBURG
CASSEROLE
3 potatoes, sliced
1 onion, sliced
1 pound hamburg, broken in pieces
1/2 cup uncooked rice
3 stalks celery, chopped fine
1 can cream of celery soup
1 can milk
Place sliced potatoes in bottom of large casserole dish, layer with
hamburger, celery and rice. Cover with cream of celery soup and 1 soup
can of milk. Cover and bake at 350 degs for 45 minutes. Remove cover
And bake an additional 15 minutes.
SUGAR COOKIES
3 eggs
1 cup sugar
1 cup shortening
1 teaspoon vanilla
2 teaspoons cream of tartar
1 teaspoon soda
3 cups flour
Cream together eggs, sugar and shortening. Add vanilla, cream of tartar
and soda. Gradually beat in flour. Chill dough, then roll out, cut into
desired shapes and bake at 425 degs for 8 minutes.
EGG BAKE - 1958
4 slices stale bread
1/4 pound processed sharp cheese, sliced
2 tablespoons minced onion
1/2 teaspoon dry mustard
3 eggs
1 1/2 cups milk
Cut bread slices into uniform squares. In well greased quart casserole,
arrange half the bread, then cheese. Sprinkle with onion, salt, mustard
and top with remaining bread. Beat eggs and milk together and slowly
pour over bread mixture. Place in pan of hot water and bake in
preheated 350 deg oven about 40 minutes or until puffy and knife,
inserted in center, comes out clean.
SALAD DRESSING - 1940
1 can tomato soup*
1/2 can sugar
2/3 can vinegar
1/2 can oil
Salt to taste
Garlic powder to taste
Mix all ingredients well.
*Note: This recipe came from Eva's mother-in-law; rather than dirty a
measuring cup, she used the soup can as a measure.
PARTY CUSTARD PIE
2 1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 eggs, slightly beaten
1 9" unbaked pie shell
Scald milk; add sugar, vanilla and salt; mix together. Stir slowly into
beaten eggs. Pour into unbaked pie shell and bake at 400 degs 20-25
minutes.
FLUFFY OMELET - 1958
4 eggs separated
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter
Melt butter in heavy skillet. Combine egg yolks, milk, baking powder
and beat with a fork. Beat whites and salt until stiff but not dry.
Pour yolk mixture into white and pour into skillet. Cover and cook over
low heat about 12 minutes. Stir thru several times while cooking.
STEWED PORK CHOPS
6 pork chops
2 tablespoons butter
1 1/2 teaspoons salt
Pepper to taste
Flour
1/4 cup rice
3 cups tomato juice
3 tablespoons green pepper, chopped
1 medium onion, chopped
Melt butter in skillet. Season pork chops with salt and pepper. Roll in
flour, then place in skillet and brown. Combine uncooked rice, tomato
juice, green pepper and onion. Place chops in a casserole dish and pour
other ingredients over the pork chops. Bake at 350 degs for one hour or
until rice is tender.
NEVER FAIL MERINGUE
1 tablespoon corn starch
Cold water
1/2 cup boiling water
2 egg whites
Pinch of Salt
3 tablespoons sugar
Moisten cornstarch with a bit of cold water, then stir in boiling
water. Cook til clear. Whip egg whites, add salt then sugar, one
tablespoon at a time. Beat in cooked, cooled cornstarch mixture and
beat until proper consistency. Heap on pie of choice, brown in oven at
375 degs. Cool out of draft.
CORNED BEEF SNACKERS
9 inch pasty shell, unbaked
15 ounce can of corned beef hash
1 cup shredded Swiss cheese
2 teaspoons flour
1/4 teaspoon salt
Dash nutmeg
2 beaten eggs
1 1/4 cup milk
Bake pie shell at 450 degs for seven minutes, then remove from oven and
reduce temperature to 325 degs. Crumble corned beef hash into shell,
top with Swiss cheese. Blend flour, salt, nutmeg, eggs and milk. Pour
over hash, return to oven and bake about 40 minutes or until filling is
set. Cut into small wedges for an appetizer.
CHICKEN & RICE
CASSEROLE
1 1/2 cups rice, uncooked
2 1/2 cups water
1 package onion soup mix
10 chicken thighs
1 can cream of mushroom soup
Mix rice and water. Add soup mix and place in a deep 9x13" pan. Season
thighs to taste and arrange on top of rice mixture, skin side up and
pour one can of mushroom soup over chicken. Bake 2 hours at 350 degs.
NEW POTATOES AND PEAS
A 4th of July tradition for Eva's family, served with a farm raised
chicken.
12 small new potatoes
3 cups fresh peas
1 teaspoon salt
White sauce
Cook potatoes in a small amount of water until almost soft. Add peas
and cook just until they and the potatoes are tender. Salt to taste.
Drain and combine with white sauce.
White Sauce
2 tablespoons butter
1 1/2 teaspoons flour
1 1/2 cups milk
Melt butter, stir in flour to form paste Gradually add milk, stirring
constantly over heat until smooth and thick.
FRENCH MEAT PIE
2 tablespoons cooking oil
1 large onion, thinly sliced
2 pounds pork loin, boiled and ground
1 cup mashed potatoes
1 teaspoon salt
1/4 teaspoon pepper
1 Pastry for double-crust pie (9 inches)
1 egg, beaten
Cinnamon
Boil pork until tender. In a skillet, heat oil over medium. Saute onion
until tender. Remove and set aside. Brown pork. Drain. Combine onion,
melt, potatoes and seasonings. Line pie plate with pastry. Fill with
meat mixture. Top with crust. Seal and flute edges. Make slits in top
crust. Brush with egg if desired. Bake at 375 degrees F for 30-35
minutes or until golden brown.
Note - if potatoes make mixture too dry add a bit of pork stock. If too
much mixture for one pie, it freezes real well. I usually put in a
glass jar and freeze.
Note 2 – When using cinnamon, be generous with the shaker and make sure
the pork mixture has a good taste of the spice. My mother in law was
taught by her mother in law and Eva taught me. I was so proud of the
first pie I made and showed it to Eva before it was baked. She promptly
pulled back the top crust and added a heap more cinnamon.
TOMATO STEAK
3 pounds round steak, 2" thick
3 tablespoons fat
1 pint tomatoes
2 carrots
1 large onion
1 turnip
2 cloves
2 teaspoons salt
Pepper to taste
2 tablespoons flour
2 tablespoons water
Score beef by slashing with a sharp knife. Sear in heated fat on a top
burner. Prepare the vegetables and put them through a coarse knife of
the food chopper. Add them and seasonings to the meat. Cover and bake
at 275 degs for 3 hours or simmer on a top burner, over low heat, until
tender. Remove meat from liquid. Combine flour and water. Add a little
of the hot liquid to this, then add to the remaining liquid. Boil
together on a top burner until thick enough for gravy.
WALNUT PIE
1 cup warm water
3/4 cup molasses
2 eggs, well beaten
1 cup sweet milk
4 tablespoons flour
1/2 cup walnuts, chopped
2 9" baked pie crusts
Bring water and molasses to a boil. Meanwhile, stir together eggs, milk
and flour until smooth. Mix into water and molasses and let boil until
thick. Remove from heat and add nuts. When cool, pour into baked crusts.
COCOA CRACKER PUDDING
2 eggs, separated
2/3 cup sugar
1 quart milk
1 1/4 - 1 1/2 cups saltine crackers, coarsely crumbled
1 teaspoon vanilla
3 teaspoons sugar
2 tablespoons sweet cocoa
Beat egg yolks and sugar together. Pour into saucepan and heat.
Gradually add the milk, stirring constantly. Add crackers and cook
until thick. Remove from heat and add vanilla and cocoa. Pour into
baking dish.
Add 3 tablespoons sugar to egg whites and beat until stiff. Spread over
pudding, then brown the meringue under the broiler - Remember, don’t
burn it.
TOMATO SOUP WITH
MEAT STOCK
Soup bone - 2 1/2 - 3 pounds
2 tablespoons shortening
1/2 cup chopped onion
1 1/2 cups chopped celery with a few leaves
1 cup cubed carrots
2 1/2 cups tomatoes
8 cup water
2 teaspoons salt
Dash of pepper
Cut half the meat from the bone and cut into cubes. Brown meat in
shortening, brown onion, celery and carrots slightly. Put bone, with
remaining meat, and the rest of the ingredients in a soup kettle. Cover
and simmer for about 2 hours. Strain. If there seems to be too much
fat, cook and skim the fat from it. Reheat and serve.
SAUSAGE &
SPAGHETTI
2 cups uncooked spaghetti
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups canned tomatoes
1 pound link sausage
Cook spaghetti in salted, boiling water until tender. Remove from heat
and drain. Put in a greased baking dish and add seasonings and strained
tomatoes. While spaghetti is cooking, brown sausages in oven at 400
degs for 15 minutes. When lightly browned, put sausages on top of
spaghetti and tomato mixture. Bake at 400 degs for 1/2 hour.
SHOOFLY CAKE
2 cups whole wheat flour
2 cups white flour
2 cups brown sugar
1 cup margarine
2 cups boiling water
1 cup molasses
2 teaspoon baking soda
Work flour, sugar and butter into fine crumbs with your fingers or a
pastry mixer. Set aside 1 1/2 cups crumbs for topping. Mix water,
molasses and baking soda together. Add to remaining crumbs. Mix until
batter is very thin, yet lumpy. Pour into greased and floured 9x13 cake
pan. Sprinkle with reserved crumbs. Bake at 350 degs for 35 minutes.
HARVARD BEETS
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 cup vinegar
2 tablespoons butter or margarine
1 teaspoon minced onion
3 cups hot, diced, cooked beets
Blend sugar, salt and cornstarch in top of double boiler or over a very
low flame. Add vinegar stir until mixed and cook until smooth and
thick, stirring constantly. add butter, onion, and beets and heat over
boiling water or a very low flame for about 20 minutes.
COMPANY SANDWICHES*
Thinly sliced pieces of bread
Softened butter
Cream cheese
Cream
Raspberry or jelly or choice
Spread pieces of bread with butter, then spread with cream cheese.
Place jelly on top of cream cheese and cover with a second slice of
buttered bread. Toast these sandwiches to a delicate brown by placing
them on broiler pan in broiler compartment. Watch closely. * amount
depends on number of people.
Note: Marmalade is also a good choice
PORK ROLLS
1 1/2 pounds pork steak, sliced or pounded thin
2 tablespoons chopped onion
2 tablespoons shortening
1 teaspoon salt
Dash pepper
1 egg, well beaten
2 cups bread crumbs
2 tablespoons flour
1 tablespoon melted shortening
1 cup boiling water
Trim fat from steak and cut into serving size uniform pieces. Cook
onions in 2 tablespoons shortening for 1 minute, then add them with the
seasonings and egg to the sot bread crumbs. Put a portion of this
mixture on each pork piece, fold the meat and fasten with small
skewers. Roll in flour and brown in 1 tablespoon of shortening. When
evenly brown, add water, cover and simmer gently for 50 minutes on top
burner or bake at 350 degs for 1 hour.
1-4 PLUS CAKE
1 cup butter
2 cups sugar
3 cups cake flour
4 eggs
1/2 teaspoon salt
3 teaspoons baking powder
1 cup sour cream
1 teaspoon vanilla
Cream butter, then add sugar gradually and beat until fluffy. Add eggs,
one by one, beating well after each one. Sift dry ingredients together.
Mix sour cream and vanilla. Add dry ingredients and sour cream mix
alternately to batter, continuously beating. Bake in a large, greased
bread pan at 350 degs for 1 hour.
APPLE ROLLS
4 cups flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
2 1/2 tablespoons shortening
1 egg
Milk
6 medium apples, peeled, cored and sliced
Combine dry ingredients. Cut in shortening until mixture resembles
small peas. Beat egg in a cup, then fill the cup with milk. Mix into
crumbs until dough forms. Roll out to 1/4" thickness. Cover with sliced
apples. Roll up like a jelly roll and cut in 1" slices. Lay in greased
baking pan, pour hot syrup over and bake at 375 degs. for 35-40
minutes. Serve warm with milk or cream.
Syrup
2 cups brown sugar
2 cups water
1/4 cup butter
2 tablespoons flour.
Mix together. Bring to a boil, stirring until smooth. Simmer for 3
minutes. Pour over apple rolls.
SCALLOPED TOMATOES
AND CHEESE
8 tomatoes
1 1/2 teaspoons salt
Dash of pepper
2 cups bread cubes
2 tablespoons melted butter or margarine
1/2 cup grated cheese
Scald tomatoes to remove skin. Cut tomatoes into pieces and place in a
baking dish. Add salt, pepper and cover with stale bread cubes that are
mixed with butter or margarine. Sprinkle with cheese and bake at 400
degs for 1/2 hour.
HAM LOAF
1 pound fresh ground turkey
1 pound ham, ground
1 cup bread crumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
Sauce
2/3 cup brown sugar
1 teaspoon dry mustard
1/2 cup water
1/4 cup vinegar
Directions
Mix all ingredients for loaf and shape into a loaf. Bake at 350°F for
one hour. Mix sauce ingredients together and pour over loaf and
continue to bake for another hour.
TOMATO JUICE SOUP
1 tablespoon onion, minced
2 tablespoons butter
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
Dash of pepper
1 quart tomato juice
2 cups milk
Cook onion in butter until tender. Stir in flour and seasonings. While
cooking, blend in 2 cups tomato juice. When smooth, blend in remainder
of juice. Bring to a boil, stirring constantly. Meanwhile, scald milk,
then slowly add milk to tomato mixture. Heat through, stirring
frequently to prevent sticking.
BAKED CORN
2 cups canned corn
2 eggs
1 cup milk
1 tablespoon flour
1 tablespoon sugar
1/2 teaspoon salt
Dash of pepper
2 tablespoons melted butter
1/2 cup bread or cracker crumbs
2 tablespoons butter or margarine
Beat eggs and milk, combine with corn, milk, seasonings and butter. Mix
well. Pour into greased 1 1/2 quart casserole. Mix crumbs and butter
and sprinkle over corn. Bake at 350 degs for 40 minutes or until
mixture is set.
LEMON SPONGE PIE
1 cup sugar
2 tablespoons butter
3 eggs, separated
3 tablespoons flour
1/2 teaspoon salt
Juice and rind of 1 lemon
1 1/2 cups hot milk
1 9" unbaked pie shell
Cream sugar and butter. Add egg yolks and beat well. Add flour, salt,
lemon juice and rind. Add milk. Fold in stiffly beaten egg whites. Pour
into unbaked pie shell and bake at 325 degs for 45-50 minutes.
CHICKEN BREAD
1 1/2 loaves bread
1 pound butter
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seed
3/4 cup celery, chopped
Chicken meat from whole stewer, cooked, removed from bones and chunked
Stock from stewer
Crumble bread, by hand, into a large mixing bowl. Melt butter and pour
over crumbs. Add seasonings and chopped celery. Mix with the chicken
chunks.
Turn into a large roast pan and bake uncovered at 350 degs for half to
one hour, making sure it is heated through. Dampen with chicken stock,
around edges, if it begins to dry out. Stir often to prevent sticking.
Make gravy from left over stock and serve over chicken mixture.
HAMBURGER SOUP
2 tablespoons butter or margarine
1 onion, chopped
1 pound hamburger
1 1/2 teaspoon salt
1 cup carrots, diced
1/2 cup celery, chopped
1 cup potatoes, diced
2 cups tomato juice
2 cups milk
1/4 cup flour
Brown meat and onion in butter. Add remaining ingredients, except milk
and flour, and cook until vegetables are tender. Combine milk and flour
and stir until smooth. Add to soup and cook until thickened.
PEAS WITH LITTLE
DUMPLINGS
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk
6 cups fresh peas
Brown butter
Combine flour, baking powder and salt. Cut in shortening, blend in
milk. Place peas in large kettle and add enough water to cover peas.
Cook about 10 minutes. Drop dough by spoonfuls on top of boiling peas.
Cook slowly for 10 minutes, uncovered. Cover and cook 10 minutes later.
Lightly brown butter in a saucepan and drizzle over peas and dumplings
LEMON MERINGUE PIE
Juice and rind of one lemon
3 tablespoons corn starch
1 cup sugar
3 egg yolks
1 1/4 cups boiling water
1 9" baked pie shell
Add cornstarch and sugar to lemon juice and rind. Stir until smooth.
Blend in egg yolks and then the boiling water. Cook mixture in double
boiler, stirring constantly until thick. Cool, then pour into baked pie
shell. Top with meringue and bake at 350 degs until lightly golden.
(Watch carefully.)
Meringue
3 egg whites
4 tablespoons sugar
Beat whites stiffly. Fold in sugar, one tablespoon at a time. Pile onto
lemon pie.
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GRILLED GARLIC BREAD
1 loaf French bread
8 teaspoons tub safflower margarine
Garlic powder
Chopped fresh parsley
Slice French bread in half, lengthwise. Spread with tub margarine.
Sprinkle generously with garlic powder and lightly with chopped
parsley. Place bread on foil lined pan in a preheated broiler, 2-3
inches from heat for 2-3 minutes or until lightly browned.
Per slice: total calories 124, Protein 3g, Carbs 20g, Cholesterol Omg,
Fat 3g, Sodium 244 mg.
TUNA AND TOMATO
SANDWICH
1 6 1/2 ounce can water-packed tuna
1/2 cup safflower mayonnaise
6 slices pumpernickel rye bread
1 red onion, thinly slices
1 large tomato, thinly sliced
Bibb lettuce
Mix tuna with mayo, spread over bread. Top with onion, tomato and
lettuce. 6 open face sandwiches.
Per sandwich - Calories 180, Protein 11g, Carbs 21g, Cholesterol 19mg,
Fat 6g, Sodium 277 mg.
LEMON TAPIOCA PUDDING
2 1/4 cups skim milk
3 tablespoons quick cooking tapioca
5 tablespoons maple syrup
1 egg white
1 teaspoon vanilla
1/2 teaspoon lemon extract
Pinch of ground nutmeg
In a medium saucepan, combine milk, tapioca, maple syrup, egg white,
vanilla, lemon extract and nutmeg. Let stand for 5 minutes. Cook over
medium heat, whisking until the mixture comes to a boil. Boil for 3
minutes, stirring constantly. Remove pudding from heat and pour into 4
serving cups. Refrigerate for 2 hours or more, until well chilled.
Per serving: 153 calories, .3 g total fat, .1 g monounsat fat, 0 g
polyunsat fat, .2 sat fat, 6.6g protein, 30.1g carbs, 3 mg cholesterol,
103 mg sodium.
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BAKED, STUFFED PORK TENDERLOIN
~Thank you, Judy
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups fat-free chicken broth*
6 cups stale whole grain bread crumbs
1/2 tsp dried sage
1 lb pork tenderloin
1 tsp dried parsley
1/4 tsp salt (optional)
1/8 tsp ground black pepper
Preheat oven to 350 degrees. In a large saucepan, combine onion, celery
and broth. Simmer, covered, on low until vegetables are soft. Add bread
crumbs and sage, mix well until blended. Set aside. Slice pork into
1/4" slices. Arrange half of the slices in an 8" x 8" pan that has been
sprayed with nonstick cooking spray. Top with the stuffing. Place
remaining pork slices on stuffing. Sprinkle with remaining seasonings.
Cover with aluminum foil. Bake for 30 minutes or until pork is no
longer pink.
Nutrition Information
Exchange/Choices
2 starch
1 vegetable
3 lean meat
Calories: 317 g,Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 65
mg,Sodium: 411 mg,
Total Carbohydrate: 35 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 31
g.
MUSHROOM AND BARLEY
SOUP
1/2 cup barley
6 cups water
1 large carrot, diced
2 cups diced celery
2 bay leaves
1/4 cup minced fresh parsley
1 tsp dried thyme
1 medium onion, diced
2 Tbsp olive oil
1/2 lb mushrooms, sliced
1 garlic clove, minced
2 Tbsp fresh lemon juice
Fresh ground pepper
Preparation
Place barley and water in a 2-quart saucepan; bring to a boil. Reduce
heat and let simmer; add carrot, celery, bay leaves, parsley, and
thyme. Return to a boil, reduce the heat, cover, and let simmer for 1
hour. When the barley has been cooking for about 45 minutes, use a
small skillet to sauté the onion in the olive oil for about 5 minutes.
Add the mushroom and sauté until tender. Add the mushroom mixture to
the barley, along with the remaining ingredients. Continue to simmer
for 10 more minutes.
Exchanges/Choices
1 1/2 Starch
1/2 Fat
Calories 140, Calories from Fat 45. Total Fat 5 g, Saturated Fat 1 g,
Cholesterol 0 mg,
Sodium 262 mg, Total Carbohydrate 22 g, Dietary Fiber 5 g, Sugars 5 g.
Protein 3 g,
SUMMER FRUIT WITH
SOUR CREAM &
BROWN SUGAR
4 medium-sized ripe peaches, peeled, pitted, and sliced, or 3 cups
frozen unsweetened peach slices, thawed
1 cup fresh blueberries or frozen unsweetened blueberries, thawed
1/4 cup reduced-fat sour cream
1 Tbsp fat-free milk
1 tsp vanilla extract
2 Tbsp light brown sugar
Place the broiler rack 4 inches from the heat source. Preheat the
broiler. Place peaches and blueberries in a 2-quart flame-proof (not
glass) baking dish and toss to combine. Combine the sour cream, milk,
and vanilla in a small bowl, and stir to mix well. Spoon the sour cream
mixture over the fruit, and sprinkle with brown sugar. Broil, carefully
turning pan if necessary, for 4 to 5 minutes or until the fruit is
warmed and the sugar is lightly browned. Serve immediately.
Serves 6; Serving size: 1/2 cup
Nutrition Information
Exchanges/Choices: 1 Carbohydrate
Calories: 86, Calories from Fat: 10, Total Fat: 1 g, Saturated Fat: 1
g, Trans Fat: 0 g, Cholesterol: 4 mg, Sodium: 12 mg, Total
Carbohydrate: 18 g,
Dietary Fiber: 2 g, Sugars: 16 g, Protein: 2 g,
Source: .This recipe was originally published in Diabetes Forecast
Magazine
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COLD SOUP
~Thank you, Eva
2 slices of bread
Fresh strawberries, peaches, or what ever is in season
Very Cold Milk
Crumble a slice of bread into your bowl, add fruit of choice and then
very cold milk. This is very rewarding on an extremely hot day.
CHICKEN FRICASSEE
1 broiler chicken - 1-2 pound
2 tablespoons butter
2 tablespoons chopped celery
1 tablespoon chopped onion
2 cups boiling water
1/2 teaspoon salt
Dash of pepper
2 tablespoons flour
1/2 cup sweet or soured cream
Buttered toast or split biscuit
Prepare the chicken by separating into 10 pieces. Met the butter in a
heavy saucepan, add celery and onion and cook 1 minute. Put in the
chicken, add boiling water and seasonings. Cover and simmer until the
chicken is tender - about 35 minutes. Stir flour and cream together
making a smooth paste, and add to chicken to make gravy. Boil 2
minutes. Serve on toast or biscuit.
FIGURE RIGHT TUNA
APPLE SALAD
2 cups torn romaine lettuce
1 medium, unpeeled red Delicious apple, diced
1 can solid white tuna packed in vegetable oil
1 small red onion, finely chopped
Turn romaine and apple into a salad bowl. Pour the liquid from the tuna
over them. Break up tuna and add with onion. Toss well.
SHORTCAKE BISCUITS
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons shortening
6 tablespoons milk
Sift together flour, baking powder, salt and sugar. Cut in shortening
until it looks like crumbled marbles. Add milk and stir until just
mixed. Pat or roll out to 2 inches thick and cut into rounds. Place on
cookie sheet and bake at 450 degs for 10 minutes.
Peach Shortcake
1 cup home canned peaches in heavy syrup
Whipping cream
Shortcake biscuits
Place peaches on biscuit, top with cream and enjoy.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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