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Sep 13, 2009
Original Glazed Doughnuts
Ingredients
1 pkg (2¼ tspn) yeast
1½ tspn granulated sugar
¾ cup warm water (100° to 110°)
1¾ cups all-purpose flour
½ tspn salt
1 egg yolk
1 tbsp fat-free milk
¼ tspn vanilla extract
for Glaze :
1¾ cups plus 2 tbsp powdered sugar
¼ cup boiling water
6 to 12 cups vegetable shortening (as required by your fryer)
Preparation & Cooking Instructions
Dissolve yeast and sugar in warm water. Let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot, or you may kill the yeast.
Combine flour and salt in a large bowl with an electric mixer. Add yeast solution, egg yolk, milk, and vanilla extract and mix well with electric mixer for 30 seconds or just until all ingredients are combined.
Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until the dough doubles in size.
Gently roll out the dough until it's about ½" thick on a floured surface. Use a well-floured lid from a plastic soda bottle (about 1 1/8-inch diameter) to cut the holes. You can also use a 3-inch doughnut cutter if you have one. Arrange the doughnuts on a couple of lightly floured cookie sheets, cover them with plastic wrap, and let them sit for one hour in a warm place. After about an hour, the doughnut should have doubled in size.
While the doughnuts rest, make the glaze by combining powdered sugar and boiling water. Whisk glaze until smooth, then cover with plastic wrap until you're ready to use it.
As doughnuts rise, heat vegetable shortening in fryer to 375°F.
When doughnuts have doubled in size, carefully transfer 2 to 3 doughnuts at a time to the shortening. You must lift the doughnuts very gently or they will collapse and not turn out as fluffy as the real thing. Fry doughnuts for 1½ to 2 minutes per side, then remove them to a cooling rack.
After a minute or so on the cooling rack, spoon glaze generously over the top of each doughnut. You want the entire surface for each doughnut well-coated with glaze. You can also recycle the glaze that falls through the rack by spooning it back into the bowl and stirring it up. Let the doughnuts cool for a few minutes, and they're ready to eat. Makes 10
Old Country Store Ham and Egg Casserole
Ingredients :
1/3 cup cooked diced smoked ham
1 slice sourdough bread (remove crust to fit bottom of casserole dish )
4-5 eggs (beaten, one cup)
¼ cup evaporated milk
¼ tspn salt
¼ tspn ground black pepper
½ cup shredded mild Cheddar cheese
Preparation & Cooking Instructions :
Spray casserole dish with nonstick spray and place sourdough bread on the bottom. Beat eggs; add salt, pepper, evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator at least 5 hours, overnight is recommended.
Remove casserole from the refrigerator, spoon shredded Cheddar cheese on to the top of eggs. Smooth the cheese gently over top of egg mixture.
Place casserole in a preheated oven at 375°F for 20-22 minutes depending on the depth of the casserole dish.
1/3 cup cooked diced smoked ham
1 slice sourdough bread (remove crust to fit bottom of casserole dish )
4-5 eggs (beaten, one cup)
¼ cup evaporated milk
¼ tspn salt
¼ tspn ground black pepper
½ cup shredded mild Cheddar cheese
Preparation & Cooking Instructions :
Spray casserole dish with nonstick spray and place sourdough bread on the bottom. Beat eggs; add salt, pepper, evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator at least 5 hours, overnight is recommended.
Remove casserole from the refrigerator, spoon shredded Cheddar cheese on to the top of eggs. Smooth the cheese gently over top of egg mixture.
Place casserole in a preheated oven at 375°F for 20-22 minutes depending on the depth of the casserole dish.
French Onion Soup
Ingredients :
3 tbsp vegetable oil
6 medium white onions, sliced
8 cups beef broth
1 cup water
2 ½ tspn salt
½ tspn garlic powder
¼ tspn ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 tspn shredded parmesan cheese
Preparation & Cooking Instructions :
Add 3 tbsp oil to a large soup pot or saucepan over medium/high heatbsp Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucentbsp You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle ½ tspn of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional ½ tspn of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
3 tbsp vegetable oil
6 medium white onions, sliced
8 cups beef broth
1 cup water
2 ½ tspn salt
½ tspn garlic powder
¼ tspn ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 tspn shredded parmesan cheese
Preparation & Cooking Instructions :
Add 3 tbsp oil to a large soup pot or saucepan over medium/high heatbsp Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucentbsp You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle ½ tspn of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional ½ tspn of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
Lemonade
Ingredients
1 quart water
1 cup sugar
1 cup fresh lemon juice
sparkling water (not tonic water, like Perrier)
Preparation & Cooking Instructions
Mix first three together. Fill a tall glass to ¾ with lemon mixture then fill with sparkling water.
An interesting variation is to puree some fruit (raspberries, strawberries, etcup) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
1 quart water
1 cup sugar
1 cup fresh lemon juice
sparkling water (not tonic water, like Perrier)
Preparation & Cooking Instructions
Mix first three together. Fill a tall glass to ¾ with lemon mixture then fill with sparkling water.
An interesting variation is to puree some fruit (raspberries, strawberries, etcup) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
How to Make Deer Meat Sausage
How to Get the Wild Taste Out of Deer Meat
Deer meat, or venison, may not be your favorite meat because of its "wild" or "gamy" flavor. There is hope, however, if you want a healthy alternative to beef or pork but just don't like the extra "bite" you get from deer meat. Follow these simple steps to forget that you're eating deer.
Begin soaking your deer meat in salt water with just a little bit of white vinegar at least 72 hours before you plan on cooking it. Make sure the meat is covered and refrigerated during the soaking process.
Change the water every 8 to 10 hours. The water will look like watered down blood—this is good. The blood is what gives the meat the wild game taste, so that's what you have to get out.
Continue to let the meat soak and change out the water until it becomes light pink. When the water is almost clear the soaking process is coming to an end.
Add more salt and white vinegar to the water (1/4 cup or more, depending on how much deer meat you are soaking). All of the blood should be out of the meat by 12 to 24 hours before you plan on cooking it.
Take the deer meat out of the salt water and vinegar solution after all the blood has come out of the meat.
Soak the deer meat in a good marinade for 12 to 24 hours prior to cooking.
Deer meat, or venison, may not be your favorite meat because of its "wild" or "gamy" flavor. There is hope, however, if you want a healthy alternative to beef or pork but just don't like the extra "bite" you get from deer meat. Follow these simple steps to forget that you're eating deer.
Begin soaking your deer meat in salt water with just a little bit of white vinegar at least 72 hours before you plan on cooking it. Make sure the meat is covered and refrigerated during the soaking process.
Change the water every 8 to 10 hours. The water will look like watered down blood—this is good. The blood is what gives the meat the wild game taste, so that's what you have to get out.
Continue to let the meat soak and change out the water until it becomes light pink. When the water is almost clear the soaking process is coming to an end.
Add more salt and white vinegar to the water (1/4 cup or more, depending on how much deer meat you are soaking). All of the blood should be out of the meat by 12 to 24 hours before you plan on cooking it.
Take the deer meat out of the salt water and vinegar solution after all the blood has come out of the meat.
Soak the deer meat in a good marinade for 12 to 24 hours prior to cooking.
How to Make Old Tyme Summer Sausage
Mix the hamburger meat and salt first. Then you can add all other ingredients and give it a good mix. Cover and refrigerate for 3 days mixing well each day.
When the 4th day comes mix very well and form into rolls.
After you have formed your mix into rolls you need to place in oven on broiler pan and preheat oven to 300 F. Bake for 1 hour and turn over once about halfway into baking time. Once sausage is done you can cut it into slices or store in freezer if you don't want to consume at that time.
When the 4th day comes mix very well and form into rolls.
After you have formed your mix into rolls you need to place in oven on broiler pan and preheat oven to 300 F. Bake for 1 hour and turn over once about halfway into baking time. Once sausage is done you can cut it into slices or store in freezer if you don't want to consume at that time.
FARMERS HOUSEHOLD TOPICS
THE SOUTHERN FARMER
TOPICS FOR THE HOUSEHOLD.
SAUCE FOR GAME – One saltspoon of salt, half to two-thirds saltspoon of cayenne, one dessertspoon of lemon juice, one dessertspoon of pounded sugar, two dessertspoons of Harvey and three of port wine. To be well mixed, heated and poured over the bird, it having been previously sliced in several places, so that the sauce may mix with its own gravy. The bird to be put in the dish without anything.
LYONNAISE POTATOES – Take your boiled potatoes, let them get cold, and slice them thin, and cut the slices once or twice across; take one onion and slice that very thin, and cut it once across, dividing the circles of the onion so that they no longer hold together. Just put a piece of butter in a pan and fry it brown. Say, for a peck of potatoes, two onions – not more. When your onion is fried, put in a little more butter, and brown onion and all together; serve hot; salt and pepper slightly.
ROAST FOWL – The German way. Truss the fowl for roasting, stuff the breast with veal stuffing, and fill the body with chestnuts boiled tender, peeled and roasted; split it, and put it to roast at a brisk fire. Have a dozen more roasted chestnuts peeled, stew them in a pint of gravy, season it with pepper and salt, and thicken it with a piece of butter rolled in flour. Boil until it is smooth. Fry half a dozen sausages, pour the sauce into the dish, place the fowl in it, and the sausages around the fowl. Garnish with slices of lemon.
ENGLISH MINCE MEAT – Of scraped beef or tongue (cooked), free from skin and strings, weigh two pounds, four pounds of suit, picked and chopped. Then dry six pounds of currants, rub them in a cloth first, to clean them.; raisins, stoned and chopped, two pounds; three pounds of apples, the peel and juice of two lemons, one nutmeg, quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder. Put the whole into a deep jar, and keep covered in a dry, cool place. Half the quantity is enough for a very large family. Have citron, orange, and lemon peel ready, and put some of each in the pies when made. English mince pies are made in pattypans. Brandy and wine.
BAKED CHICKEN PIE – To make the crust, use on-half pound of butter to every pound of flour, and three teaspoonfuls of baking powder; chop one-half of the butter into the prepared flour until it is well mixed in. Add a little ice-cold water, and work it into a stiff dough. Roll it into a thin sheet, and spread on one-half of the remaining butter, fold it up, and re-roll it. Then spread on all of the butter; fold again as before, and roll out thin. Cut it the size required for the pie. Line the bottom and sides of a well-buttered earthen cake-pan or pudding-dish with the crust. Then, to a large, tender chicken, add almost half a pound of salt pork. Have the pork chopped fine, and lay on one layer of pork. Pepper it, using no salt, and cover with pieces of chicken.; then another layer of pork, and so on until the chicken is used up. Have three hard-boiled eggs chopped up and added with the chicken. Before laying on the top crust, place a few small lumps of butter about the top, and add water enough to make as much gravy as may be desired. Cut a star or other ornament on the top, and bake for an hour in a slow oven.
TO MAKE COFFEE. – A gentleman from Ceylon states that the custom there to make coffee was as follows: Put sufficient ground coffee into cold water over night; in the morning strain off; then heat. He adds his testimony that coffee made under this plan is excellent in flavor, and those who are bilious will not find the evil effect produced by the old method.
CHICKEN PIE – Boil the chicken until tender, salt to the taste, make a crust with one quart flour, two small tablespoons lard, one teaspoon salt, one teaspoon soda, two of cream tartar, sifted with the flour; two cups sweet milk. Work the lard in the flour as quickly as possible, and make the dough as soft as you can roll out. Line a deep dish with the crust, put in the chicken, with the large bones removed, one small teacup of the chicken broth, a little salt and pepper; cover with the crust, and bake one hour. Serve with gravy made form the chicken broth.
FRITTERS – OYSTER – Beat two eggs very light; then stir in two tablespoons cream or milk, three tablespoons sifted flour, a pinch of salt. Dip the oysters in this, and fry in hot lard. CLAM – Take twenty-five clams and stew them in their own liquor. Salt and pepper them slightly. Cook for fifteen minutes slowly. Drain the clams, chopping them as fine as possible, removing all the hard portions first. Make a batter of four eggs, with a half-pint of sifter flour and a pint of milk. Get it as smooth as possible. Mix the clams with tit. Use butter for frying. A small addition of parsley is excellent. PEA – Cook a pint, or three ups, more peas than you need for dinner. Mash while hot, seasoning with pepper, salt, and butter. Put by until morning. Make a batter of two beaten eggs, a cup of milk, quarter of a teaspoon soda, half a teaspoonful of cream tartar, and half a cup of flour. Stir the peas into this, beaten very hard, and cook as you would griddle cakes. BRAIN – Half pint of milk, quarter of a pound of flour, two eggs, half light teaspoonful of salt, a saltspoonful of white pepper, and a teaspoonful of chopped parsley. Stir the milk gradually into the flour and salt and the well-beaten yolks of the eggs, parsley and pepper, then the whites of the eggs. Drain all the salt and water from the brains, break them up thoroughly with a fork, and then put them in the batter, beating them well in. Fry them by the tablespoonful in boiling drippings or a mixture of lard band butter with an expenditure of sixty-five cents, or with wine seventy-five cents, if you use wine for the stew, you have three dishes, sufficient for quite two days’ dinner for six people.
WHEN AN EGG IS FRESH – An egg is said to be fresh, when in the summer it has been laid only a couple of days, and in the winter three to six. The shells being porous, the water in the interior evaporates and leaves a cavity of greater or less extent. To determine the exact age of eggs, dissolve about four ounces of common salt in a quart of pure water, and then immerse the egg. If it be only a day or so old, it will sink to the bottom of the vessel, but if it be three days old it will float in the liquid. If more than five it comes to the surface, and rises above in proportion to its increased age.
STORING ONIONS
A dry, cold, airy loft is the best for storing onions. Do not let them lie more than two or three bulbs thick, and often look them over and pull out bad ones. Do not remove any of the outer rind, but what comes off in the handling. They also keep well in ropes and hung up, the easiest way to make them which is to tie them on a hay or straw band, which is better than a stake. This plan is useful where shelf room is scarce; but the points to observe are a cool, airy situation, warmth and moisture being more inimical to their keeping than frost.
A common sized tumbler holds half a pint. A tablespoonful is equal to sixty drops, or half an ounce of liquids. Four teaspoonful are equal to one tablespoonful.
TO BROIL A STEAK – Always butter your gridiron, cook the steak quickly over a bright fire, turning as often as they drip. Lay upon a hot dish, season with butter and salt, cover with heated platter.
To beat the white of eggs quickly, add a pinch of salt, which will cool and freshen them, as the cooler the eggs are, the quicker they will froth.
TOPICS FOR THE HOUSEHOLD.
SAUCE FOR GAME – One saltspoon of salt, half to two-thirds saltspoon of cayenne, one dessertspoon of lemon juice, one dessertspoon of pounded sugar, two dessertspoons of Harvey and three of port wine. To be well mixed, heated and poured over the bird, it having been previously sliced in several places, so that the sauce may mix with its own gravy. The bird to be put in the dish without anything.
LYONNAISE POTATOES – Take your boiled potatoes, let them get cold, and slice them thin, and cut the slices once or twice across; take one onion and slice that very thin, and cut it once across, dividing the circles of the onion so that they no longer hold together. Just put a piece of butter in a pan and fry it brown. Say, for a peck of potatoes, two onions – not more. When your onion is fried, put in a little more butter, and brown onion and all together; serve hot; salt and pepper slightly.
ROAST FOWL – The German way. Truss the fowl for roasting, stuff the breast with veal stuffing, and fill the body with chestnuts boiled tender, peeled and roasted; split it, and put it to roast at a brisk fire. Have a dozen more roasted chestnuts peeled, stew them in a pint of gravy, season it with pepper and salt, and thicken it with a piece of butter rolled in flour. Boil until it is smooth. Fry half a dozen sausages, pour the sauce into the dish, place the fowl in it, and the sausages around the fowl. Garnish with slices of lemon.
ENGLISH MINCE MEAT – Of scraped beef or tongue (cooked), free from skin and strings, weigh two pounds, four pounds of suit, picked and chopped. Then dry six pounds of currants, rub them in a cloth first, to clean them.; raisins, stoned and chopped, two pounds; three pounds of apples, the peel and juice of two lemons, one nutmeg, quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder. Put the whole into a deep jar, and keep covered in a dry, cool place. Half the quantity is enough for a very large family. Have citron, orange, and lemon peel ready, and put some of each in the pies when made. English mince pies are made in pattypans. Brandy and wine.
BAKED CHICKEN PIE – To make the crust, use on-half pound of butter to every pound of flour, and three teaspoonfuls of baking powder; chop one-half of the butter into the prepared flour until it is well mixed in. Add a little ice-cold water, and work it into a stiff dough. Roll it into a thin sheet, and spread on one-half of the remaining butter, fold it up, and re-roll it. Then spread on all of the butter; fold again as before, and roll out thin. Cut it the size required for the pie. Line the bottom and sides of a well-buttered earthen cake-pan or pudding-dish with the crust. Then, to a large, tender chicken, add almost half a pound of salt pork. Have the pork chopped fine, and lay on one layer of pork. Pepper it, using no salt, and cover with pieces of chicken.; then another layer of pork, and so on until the chicken is used up. Have three hard-boiled eggs chopped up and added with the chicken. Before laying on the top crust, place a few small lumps of butter about the top, and add water enough to make as much gravy as may be desired. Cut a star or other ornament on the top, and bake for an hour in a slow oven.
TO MAKE COFFEE. – A gentleman from Ceylon states that the custom there to make coffee was as follows: Put sufficient ground coffee into cold water over night; in the morning strain off; then heat. He adds his testimony that coffee made under this plan is excellent in flavor, and those who are bilious will not find the evil effect produced by the old method.
CHICKEN PIE – Boil the chicken until tender, salt to the taste, make a crust with one quart flour, two small tablespoons lard, one teaspoon salt, one teaspoon soda, two of cream tartar, sifted with the flour; two cups sweet milk. Work the lard in the flour as quickly as possible, and make the dough as soft as you can roll out. Line a deep dish with the crust, put in the chicken, with the large bones removed, one small teacup of the chicken broth, a little salt and pepper; cover with the crust, and bake one hour. Serve with gravy made form the chicken broth.
FRITTERS – OYSTER – Beat two eggs very light; then stir in two tablespoons cream or milk, three tablespoons sifted flour, a pinch of salt. Dip the oysters in this, and fry in hot lard. CLAM – Take twenty-five clams and stew them in their own liquor. Salt and pepper them slightly. Cook for fifteen minutes slowly. Drain the clams, chopping them as fine as possible, removing all the hard portions first. Make a batter of four eggs, with a half-pint of sifter flour and a pint of milk. Get it as smooth as possible. Mix the clams with tit. Use butter for frying. A small addition of parsley is excellent. PEA – Cook a pint, or three ups, more peas than you need for dinner. Mash while hot, seasoning with pepper, salt, and butter. Put by until morning. Make a batter of two beaten eggs, a cup of milk, quarter of a teaspoon soda, half a teaspoonful of cream tartar, and half a cup of flour. Stir the peas into this, beaten very hard, and cook as you would griddle cakes. BRAIN – Half pint of milk, quarter of a pound of flour, two eggs, half light teaspoonful of salt, a saltspoonful of white pepper, and a teaspoonful of chopped parsley. Stir the milk gradually into the flour and salt and the well-beaten yolks of the eggs, parsley and pepper, then the whites of the eggs. Drain all the salt and water from the brains, break them up thoroughly with a fork, and then put them in the batter, beating them well in. Fry them by the tablespoonful in boiling drippings or a mixture of lard band butter with an expenditure of sixty-five cents, or with wine seventy-five cents, if you use wine for the stew, you have three dishes, sufficient for quite two days’ dinner for six people.
WHEN AN EGG IS FRESH – An egg is said to be fresh, when in the summer it has been laid only a couple of days, and in the winter three to six. The shells being porous, the water in the interior evaporates and leaves a cavity of greater or less extent. To determine the exact age of eggs, dissolve about four ounces of common salt in a quart of pure water, and then immerse the egg. If it be only a day or so old, it will sink to the bottom of the vessel, but if it be three days old it will float in the liquid. If more than five it comes to the surface, and rises above in proportion to its increased age.
STORING ONIONS
A dry, cold, airy loft is the best for storing onions. Do not let them lie more than two or three bulbs thick, and often look them over and pull out bad ones. Do not remove any of the outer rind, but what comes off in the handling. They also keep well in ropes and hung up, the easiest way to make them which is to tie them on a hay or straw band, which is better than a stake. This plan is useful where shelf room is scarce; but the points to observe are a cool, airy situation, warmth and moisture being more inimical to their keeping than frost.
A common sized tumbler holds half a pint. A tablespoonful is equal to sixty drops, or half an ounce of liquids. Four teaspoonful are equal to one tablespoonful.
TO BROIL A STEAK – Always butter your gridiron, cook the steak quickly over a bright fire, turning as often as they drip. Lay upon a hot dish, season with butter and salt, cover with heated platter.
To beat the white of eggs quickly, add a pinch of salt, which will cool and freshen them, as the cooler the eggs are, the quicker they will froth.
TOPICS FOR THE HOUSEHOLD
OATMEAL – One quart water, one and a half cups oatmeal, one-half teaspoon salt. Let boil over a brisk fire for one hour, do not burn. Set back on the stove and boil gently for another hour. Serve in soup plates with sugar and milk.
BAKED BEETS – These excellent vegetables are quite as good baked as boiled, and the sugar is better developed by the baking process. The oven should not be too hot, and the beets must be frequently turned. Do not peel them until they are cooked, then serve with butter, pepper, and salt.
WHEAT CAKES – Three cups flour, two of Indian meal, white. Dissolve one small cake compressed yeast in a cup of water, pour into a jar, add flour and meal. Mix to a stiff batter with lukewarm water, set in a warm place to rise over night. In the morning add a tablespoon syrup, one teaspoon salt, one teaspoon soda, bake on a hot griddle. Save a cup batter to commence next day.
SWEET POTATO PUDDING – Ingredients: Two pounds of raw sweet potato, half pound brown sugar, one-third pound butter, one gill cream, one grated nutmeg, a small piece of lemon-peel, and four eggs. Boil the potato well and mash thoroughly, passing it through a colander. While it is warm mix in sugar and butter. Beat eggs and yolks together and add when the potatoes cold. Add a tablespoonful of sifter flour. Mix all in the grated lemon peel and nutmeg very thoroughly. Butter a pan, and bake twenty-five minutes in a moderately hot oven. May be eaten with a wine sauce.
FISH PIE – Boil one quart of potatoes in boiling water and salt. Soak one pound of stale bread in cold water, and wring it dry in a clean towel. Season it well with the pepper, salt, and a tablespoon of chopped parsley. Cut two pounds of codfish in small pieces, and lay in cold water. When the potatoes are done, peel them, mash them through a colander, and season them with salt and pepper. Put the fish and bread in alternate layers in a pudding dish. Make a top crush of the potatoes, and bake the pie an hour in a moderate oven.
A QUEER POT-AU-FEU – The Courier des Etats Unis contains the following original recipes, which it declares may be found in an English cookery-book: “Pot-au-f-u-a-la Francaise – Put in an earthen-ware crock a pound of beef or mutton. Boil it in from six to eight pints of water, with potatoes, onions, and chopped mint. Let it boil an hour or two, and color it with three tablespoons of molasses. It can now be understood why English people do not take kindly to French cooking. Very possibly those who have tried this ragout must have entertained a very sad idea of our culinary tastes.”
CRANBERRY DUMPLINGS – One quart of flour, one teaspoon of soda, and two teaspoons of cream of tartar, sifted together; mix into a soft dough with sweet milk; roll the dough out very thin in oblong shapes, and spread over it one quart of cranberries picked and washed clean. Add half a pound sugar, sprinkled evenly. Fold over and over, then tie in a pudding cloth and put into steamer, where let it cook over a steady fire for one hour, with faith, never looking into the pot. Serve with sweet meat sauce. – [Harper’s Bazaar]
MUTTON SOUP – A shoulder of mutton weighing about four pounds, remove skin and fat, then put in four quarts cold water, simmer two hours. Boil one yellow turnip, one medium-sized carrot, four potatoes, two bulbs soup celery. Cook the turnip and carrot one hour, the potatoes and celery half an hour. When cooked put in cold water, peel, chop fine. Remove the meat, add the vegetables and one cup boiled rice or barley. Let simmer ten minutes, then add one tablespoon chopped onion and parsley. Cook ten minutes more, as cooking onion or parsley too much destroys the flavor.
PORK AND BEANS - One quart white beans, put in three quarts water, let come slowly to a boil. Cook three ours, do not boil rapidly or they will not cook evenly. Season, teaspoon salt, half teaspoon pepper, and as much cayenne as will go on the end of a pen-knife blade. Put in a deep baking pan; if they have not absorbed all the water, keep some of what they were boiled in as they will need it if too dry. One and a half pounds bacon, nicer than port, skin and score. After the beans have been baking in a slow oven four hours put on top of them the bacon, bake two hours; if too dry, add boiling water.
CORN BREAD – Take two quarts of Indian meal, one pint of bread sponge, water enough to wet it. Mold in a half pinto of wheat flour, a tablespoonful of salt. Let it rise, and knead a second time. Bake an hour and a half.
CORN BREAD, No. 2 – Take three teacupfuls of corn meal, on eof wheat flour, two teaspoonfuls of cream of tartar. Mix well while dry. Dissolve one teaspoonful of soda in warm water. Mix to a thin batter, and bake in a quick oven three-fourths of an hour.
Single cream is cream that has stood on the milk twelve hours. It is best for tea or coffee. Double cream stands on its milk twenty-four hours, and cream for butter frequently stands forty-eight hours. Cream that is to be whipped should not be butter cream lest in whipping it change to cutter.
CUSTARD PIES WITHOUT MILK – Boil together five eggs, five tablespoonful of sugar, and a little salt. Pour one pint of boiling water, stirring briskly while adding the water. Flavor with spices most pleasing to the taste, and complete the pie the same as other custards. The quantity is sufficient for two.
CORN FRITTER PUDDING – A teacupful of milk, three eggs, a pint of green corn grated, a little sugar, and as much flour as will form a batter. Beat the eggs, yolks and whites, separately. To the yolks, add the corn, sugar, milk, and flour enough to form the batter. Beat the whole well. Stir in the whites, and drop the batter a teaspoonful at a time into hot lard.
BUCKWHEAT PANCAKES – Mix a large cupful of lukewarm milk with about a quarter of a pound of buckwheat flour. Add to this three eggs and a little more milk to form it into a smooth batter. Let it stand in a warm place for an hour. Add a teaspoonful of baking powder, and fry as usual. Serve rolled up with sugar and lemon juice.
PICKLED OYSTERS – Take of oysters six quarts, salt, four tablespoonfuls; vinegar, half a pint; of black pepper, whole, allspice, and mace, each two tablespoonfuls; of cloves, two dozen. Drain all the liquor from the oysters, add the spice to it. Boil fifteen minutes, skimming carefully, then put in the oysters and boil till they are done, which will be when they are nicely plumped.
CORN BREAD NO. 3 – Take two quarts of corn meal wet with three pints of warm water. Add a tablespoonful of yeast, the same of salt, two of sugar. Let it stand in a warm place five hours. Then add one and a half teacups of flour and a half pint of warm water. Let it rise again an hour and a half. Then pour it into a well-greased pan and when light, bake it in a hot oven. It is best cold.
CABINET PUDDING – One-quarter of a pound of butter and one and a half pound of granulated sugar beaten to a cream. Add the well-beaten yolks of five eggs and one-half0cupful of milk. Then half a pound of flour, with the whites of five eggs. Lastly half a pound of seeded and chopped raisins, with a quarter of a pound of well-washed and dried currants. The fruit must be floured before mixing. Use a buttered mold or floured bag. Boil three hours. Then plunge quickly into cold water. Turn it out at once to prevent sticking. Serve hot with sweet sauce.
PRESSED CHICKEN – Two chickens boiled until the meat leaves the bones easily. Then pull to pieces and chop fine, letting the liquor in which they were cooked, boil away until only a cupful remains. About half as much ham as chicken is then added, roll two soda crackers, season highly and pour the stock over. Mix all well together, put in a deep, long pan, pressing down hard with the hand. Fold a napkin several times over the top and put on a weight. This should be prepared the day before using, when it will slice down easily. I examined my pickles which are cucumbers made sweet, after the following recipe. To one gallon of vinegar, add one quart of water, five pounds of sugar, a tablespoonful of salt, one stick of cinnamon. Pour over boiling hot, let stand ten days, then pour over the liquor and boil again, after which they are ready to be set away for us. I found them all right. [Mrs. Endicott]
ENGLISH APPLE TART – Lay a disk of puff paste n a round time, and place a strip of paste all round it, as for an ordinary jam tart. Spread on the inside a layer of apple marmalade a quarter of an inch thick. Peel and core some apples, cut them in slices a quarter of an inch thick, trim all the slices to the same shape, dispose these slices over the marmalade, overlapping each other, and in some kind of pattern; strew plenty of sugar over, and bake in a quick oven till the apples are a good color.
FRENCH PANCAKES – Beat two ounces of granulated sugar, and two ounces of butter to a cream. Beat two eggs separately, the yolks to a cream and the whites to a froth, and add the yolks to the butter and sugar. Stir a half-pint of milk into these ingredients. Butter six tin pie-plates. Sift two ounces of flour with a teaspoonful of baking powder, and stir it quickly into the above mixture with the whites of the eggs. Put the batter quickly upon the buttered plates, and bake the pancakes brown in a quick over. Dust with powdered sugar, lay them one over the other, with a little jelly between, and serve hot.
CODFISH WITH CREAM – Pick out carefully in flakes all the flesh from the remnants of some boiled codfish. Melt a piece of butter in a saucepan, and add to it a large pinch of flour and a gill of milk or cream, with pepper, salt, and grated nutmeg to taste, also the least bit of cayenne. Stir well, put in the fish, and gently shake it in this sauce until quite war,. If the composition be too dry, add a little milk or cream. Then dry, add a little milk or cream. Then add, off the fire, the yolks of two eggs beaten up with a little milk, and serve.
PEA SOUP – Soak a pint of split peas in water for twelve hours, drain off the water, put the peas into a saucepan with three pints of cold water, a piece of bacon (about half a pound), two springs of dried mint, a bay leaf, some parsley, an onion stuck with two or three cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pas the puree through a hair sieve, make it hot again, and serve with dice of bread fried in butter.
OMELET – Break three eggs, putting the whites in one dish, and the yolks in another. Add quarter of a saltspoon of salt and a dash of pepper to the yolks, and beat half a minute. Put a bit of butter as large as a chestnut into a clean omelet pan, and set over the fire to heat. Beat the whites to a stiff froth, mix the yolks gently into it, and put the omelet into the pan. Stir the omelet with a fork, running it close to the bottom of the pan, and piling the omelet in a heap in the center. When done enough, pile it on one side of the pan, hold a hot dish close to it, and toss the omelet out on it. Serve immediately. An omelet of three eggs is large enough for two persons; if more are to be served, cook another the same size, as a larger one will not be so light.
POTATO SALAD – Pare and slice some cold boiled potatoes. Peel and slice thin one onion. Mix on a salad dish, and pour over them the following dressing: Stir together one saltspoon of salt, quarter of a saltspoon of pepper, one tablespoonful of vinegar, and three of oil. Dress the salad with this mixture, and serve with chopped parsley.
POTATO SOUP – Boil two or three pounds of potatoes well, mash them, add slowly good broth sufficient for your tureen. Let this well boil, and then add some spinach, sorrel, a little parsley, lemon thyme, mint, and sage, all chopped fine. Boil all five minutes. Pepper and salt to taste. Just before taking off the fire add two well beaten eggs.
PICKLED ONIONS – Take some small onions, peel and throw them into a stew pan of boiling water. Set them over the fire, and let them remain until quite clear. Then take them out quickly, and lay them between two cloths to dry. Boil some vinegar with ginger and a whole pepper, and when cold pour it over the onions in glass jars, and tie them closely over.
SALAD CREAM – Take the yolks of three fresh eggs. Whisk them well up with ten grains of cayenne pepper. Then take an ounce of mustard, salt one dram and a half, salad oil half an ounce. Mix well with half a pint of the best vinegar, and then add the two lots together. Shake them well, and you will have an excellent mixture, which will keep for twelve months.
FRIED POTATOES – Pare some potatoes so as to give each the form of a cylinder, then cut each cylinder in slices the eighth of an inch thick. By this means all the pieces of potato will be the same size. Dry them thoroughly in a napkin. Put them in the frying basket, and plunge it in boiling hot lard. Shake the basket continually, and as soon as the potatoes have acquired a light yellow color, turn them out on a cloth in front of the fire and sprinkle them with fine salt.
BARONESS PUDDING – Shred one-half pound of suet, and chop fine. Seed and chop one-half pound raisins. Mix the suet and raisins with half a pound of stale bread-crumbs, four ounces of sugar, and a pint of milk. Wring a pudding cloth out of boiling water, dust thickly with flour, tie the pudding up in it, put into a large pot of boiling water, and boil steadily for four hours. Turn out of the cloth, dust thickly with powdered sugar, and serve hot with any pudding sauce.
PIG’S FEET – If you have more than you want to use now, boil them until the bones drop out, them mince them coarsely and boil in a little of the same water. Season well. Pour into a crock. Press down closely, and when cold cover with vinegar, and it will keep until warm weather. It will be firm, like jelly, and can be cut into slices. This is very good for laboring men who work out of doors. There is no oil or grease for boots and shoes that can compare with the grease skimmed, when cold, off the kettle in which pigs’ feet have been oiled. It is very softening, and there will be jut enough of the gluey substance in it to make a good mixture and give a nice “shine.”
MARMALADE – Half a peck of pippin apples, a quarter of a peck of pears, half a peck of peaches, a quarter of a peck of quinces, two quarts of water and the peel of a large orange grated and added with the juice half an hour before the marmalade is done. Put the parings and cores of the quinces into the water and boil a short time, closely covered to prevent evaporation. Strain them out and put the water on the quinces and pears, all cut small. Boil them for an hour. Then add the other fruit and five pounds of sugar. Boil gently two hours, stirring them to prevent burning. Add the juice and rind of the orange, and boil half an hour longer.
BUTTERSCOTCH – One pound of white sugar, three-fourths of a pint of water, once and a half teaspoonfuls of butter, lemon juice. Boil sugar and water over a slow fire until it ropes; add butter and juice of lemon. Pour on a pan to cool. Any other flavoring can be used.
ICING – The white of an egg not beaten, one teaspoonful of cold water and a pint of powdered sugar, stirred together. Will make icing for one cake. Less sugar makes the soft icing on baker’s cake.
LEMON BUTTER – One and a half cupfuls of white sugar, whites of three eggs, yolk of one, grated rind and juice of a lemon and a half, or two small ones; cook over a slow fire twenty minutes, stirring all the while. Very nice for tarts, or to be eaten as preserves.
MARYLAND STEWED OYSTERS – Put the juice into a saucepan and let it simmer, skimming it carefully. Then rub the yolks of three hard-boiled eggs and one large spoonful of lour well together, and stir into the juice. Cut in small pieces quarter of a pound of butter, half a teaspoonful of whole allspice, a little salt, a little cayenne, and the juice of a fresh lemon. Let all simmer ten minutes, and just before dishing add the oysters. This is for two quarts of oysters.
CROQUETTES OF CHICKEN – Put in a stewpan a piece of butter the size of an egg, one spoonful of flour, salt and pepper to taste, mix well and let it melt. One cold chicken well chopped and stirred in the mixture till hot. When cold, add the yolk of one egg well beaten. Take large spoonfuls and rub them into oblong shapes, and dip them in egg in which you have stirred a little pepper and salt. Roll in cracker crumbs and fry in hot, lard. These croquettes are very nice made of meal.
PEAR PICKLES – One peck of pears, three pounds of sugar, one pint of good cider vinegar; steam the pears over water until tender; then boil in the sirup, with spices, same as for peaches. I always peel the pears for pickling, but do not peaches.
MIXED PICKLES – Slice green tomatoes and cover with salt and water, let them stand three or four days; then boil tender in water and a little vinegar. Drain well after boiling; then put a layer of tomatoes in a jar and sprinkle with (whole) allspice, cinnamon, cloves and thinly sliced horse radish; a layer of shredded cabbage, slightly salted; a layer of onions, and so repeat until the jar is filled; put spices between each layer; cover the whole with boiling, hot vinegar.
PEACH PICKLES – To one peck of peaches allow four pounds of sugar and a pint of sharp cider vinegar; use nice yellow peaches if you can get them. Take a coarse towel and rub them until smooth or the fur is removed. Put two or three cloves in each one; when your sirup is melted and boiling hot, add a small bag of ground cinnamon and enough peaches to boil without crowding. Let them boil from two to five minutes, skim out, place in a jar, and continue until all are boiled. Cook sirup until thick as desired and pour on them (hot) three times.
RAGAN PICKLES – Two gallons of cabbage, sliced fine; one gallon of chopped green tomatoes; twelve onions, also chopped; one gallon best vinegar; one pound brown sugar; one tablespoonful of black pepper; half an ounce turmeric powder; one ounce celery seed; one tablespoonful ground allspice; one teaspoonful ground cloves, one-fourth pound white mustard, one gill of salt. Boil all together, stirring well, for two hours. Take from the fire, and add the spices; then put in air-tight jars. Set in a cool, dry place, and this delicious pickle will keep all winter.
PICKLED BUTTERNUT OR WALNUTS – Gather them when soft enough to be pierced with a pin. Lay them in strong brine for five days, changing this twice in the meantime. Drain and wipe dry; pierce each by running a large darning needle through it, and lay them in cold water for six hours. To each gallon of vinegar allow one cup of sugar, three dozen each of whole cloves and black pepper corns, half as much allspice and a dozen blades of mace. Boil five minutes; pack the nuts in small jars and cover with the scalding vinegar. Repeat this twice within a week; tie up and set away. Good to eat in a month.
TOMATO CATSUP – Take a bushel of ripe tomatoes; rub them with a damp cloth; cut out the hearts and place them over the fire with two heaping handfuls of peach leaves, one dozen large onions (cut in small pieces) and one quart of water. Boil until soft and strain through a coarse sieve. It will take about two hours to boil soft enough. Put the liquid in the boiler again over the fire, adding a half gallon of strong vinegar. Have ready two ounces ground allspice, two ounces ground black pepper, two ounces cayenne pepper, two ounces mustard, and, if preferred, two ounces celery seed, one ounce ground cloves, two grated nutmegs, two pounds brown sugar and one pint of salt; mix the ingredients thoroughly before putting them in the boiler. Boil two hours and when cool put in bottles, cork, seal and keep in a cool place.
CANNED PUMPKINS – Wash the pumpkin (do not peel, as the sweetest part lies next the rind); but up in rings, then in small squares; fill your kettle and put in a few spoonfuls of water to start it; cover closely and let it steam until tender. Remove the cover and let it cook until as dry as possible without burning (stirring often) whether it be half or a whole day. Seal while hot in tine cans (it must be kept dark). When wanted for pies remove from the can to the colander and thoroughly sift; allow two eggs for three pies; make quite sweet with brown sugar; flavor with ginger and make thin as sweet cream with equal parts of milk and water, or two-thirds water (I prefer it to all milk); bake slowly in a good crust until it is solid like custard. If properly baked it will be a rich brown, shiny to look at and delicious to the palate.
BLACK BEAN SOUP
One of the most delightful and economical of soups can be made of black beans. Allow one teacupful for each pint of soup. Soak the beans over night in cold water, and put them over a slow fire in the same water. When they commence to boil add a pinch of soda, drain and cover with boiling water. Add from two to eight ounces of park, according to the quantity of beans used, onions, parsley, and pepper. Boil slowly until the beans are very soft, strain through a sieve, pressing them well through and scraping off the pulp from the underside. Finish the seasoning with a dash of butter and a bit of red pepper. This makes a very elegant company soup if croutons and dice of the yolks of hard boiled eggs be placed in the tureen just before serving. For the croutons have plenty of very hot sweet drippings on the fire, and throw in a number of very small dice of stale bread. As soon as they take on a light brown color drain through a sieve and keep in a dry place until wanted. Of course the fat is to be poured off for future frying purposes.
CORN LOAF – Take one pint of sweet milk, half pint of sour milk, half cup of butter, one of molasses, three eggs, one of wheat flour, a little salt, corn meal to make a thick batter, one teaspoonful of soda. Bake two hours slowly.
BAKED BEETS – These excellent vegetables are quite as good baked as boiled, and the sugar is better developed by the baking process. The oven should not be too hot, and the beets must be frequently turned. Do not peel them until they are cooked, then serve with butter, pepper, and salt.
WHEAT CAKES – Three cups flour, two of Indian meal, white. Dissolve one small cake compressed yeast in a cup of water, pour into a jar, add flour and meal. Mix to a stiff batter with lukewarm water, set in a warm place to rise over night. In the morning add a tablespoon syrup, one teaspoon salt, one teaspoon soda, bake on a hot griddle. Save a cup batter to commence next day.
SWEET POTATO PUDDING – Ingredients: Two pounds of raw sweet potato, half pound brown sugar, one-third pound butter, one gill cream, one grated nutmeg, a small piece of lemon-peel, and four eggs. Boil the potato well and mash thoroughly, passing it through a colander. While it is warm mix in sugar and butter. Beat eggs and yolks together and add when the potatoes cold. Add a tablespoonful of sifter flour. Mix all in the grated lemon peel and nutmeg very thoroughly. Butter a pan, and bake twenty-five minutes in a moderately hot oven. May be eaten with a wine sauce.
FISH PIE – Boil one quart of potatoes in boiling water and salt. Soak one pound of stale bread in cold water, and wring it dry in a clean towel. Season it well with the pepper, salt, and a tablespoon of chopped parsley. Cut two pounds of codfish in small pieces, and lay in cold water. When the potatoes are done, peel them, mash them through a colander, and season them with salt and pepper. Put the fish and bread in alternate layers in a pudding dish. Make a top crush of the potatoes, and bake the pie an hour in a moderate oven.
A QUEER POT-AU-FEU – The Courier des Etats Unis contains the following original recipes, which it declares may be found in an English cookery-book: “Pot-au-f-u-a-la Francaise – Put in an earthen-ware crock a pound of beef or mutton. Boil it in from six to eight pints of water, with potatoes, onions, and chopped mint. Let it boil an hour or two, and color it with three tablespoons of molasses. It can now be understood why English people do not take kindly to French cooking. Very possibly those who have tried this ragout must have entertained a very sad idea of our culinary tastes.”
CRANBERRY DUMPLINGS – One quart of flour, one teaspoon of soda, and two teaspoons of cream of tartar, sifted together; mix into a soft dough with sweet milk; roll the dough out very thin in oblong shapes, and spread over it one quart of cranberries picked and washed clean. Add half a pound sugar, sprinkled evenly. Fold over and over, then tie in a pudding cloth and put into steamer, where let it cook over a steady fire for one hour, with faith, never looking into the pot. Serve with sweet meat sauce. – [Harper’s Bazaar]
MUTTON SOUP – A shoulder of mutton weighing about four pounds, remove skin and fat, then put in four quarts cold water, simmer two hours. Boil one yellow turnip, one medium-sized carrot, four potatoes, two bulbs soup celery. Cook the turnip and carrot one hour, the potatoes and celery half an hour. When cooked put in cold water, peel, chop fine. Remove the meat, add the vegetables and one cup boiled rice or barley. Let simmer ten minutes, then add one tablespoon chopped onion and parsley. Cook ten minutes more, as cooking onion or parsley too much destroys the flavor.
PORK AND BEANS - One quart white beans, put in three quarts water, let come slowly to a boil. Cook three ours, do not boil rapidly or they will not cook evenly. Season, teaspoon salt, half teaspoon pepper, and as much cayenne as will go on the end of a pen-knife blade. Put in a deep baking pan; if they have not absorbed all the water, keep some of what they were boiled in as they will need it if too dry. One and a half pounds bacon, nicer than port, skin and score. After the beans have been baking in a slow oven four hours put on top of them the bacon, bake two hours; if too dry, add boiling water.
CORN BREAD – Take two quarts of Indian meal, one pint of bread sponge, water enough to wet it. Mold in a half pinto of wheat flour, a tablespoonful of salt. Let it rise, and knead a second time. Bake an hour and a half.
CORN BREAD, No. 2 – Take three teacupfuls of corn meal, on eof wheat flour, two teaspoonfuls of cream of tartar. Mix well while dry. Dissolve one teaspoonful of soda in warm water. Mix to a thin batter, and bake in a quick oven three-fourths of an hour.
Single cream is cream that has stood on the milk twelve hours. It is best for tea or coffee. Double cream stands on its milk twenty-four hours, and cream for butter frequently stands forty-eight hours. Cream that is to be whipped should not be butter cream lest in whipping it change to cutter.
CUSTARD PIES WITHOUT MILK – Boil together five eggs, five tablespoonful of sugar, and a little salt. Pour one pint of boiling water, stirring briskly while adding the water. Flavor with spices most pleasing to the taste, and complete the pie the same as other custards. The quantity is sufficient for two.
CORN FRITTER PUDDING – A teacupful of milk, three eggs, a pint of green corn grated, a little sugar, and as much flour as will form a batter. Beat the eggs, yolks and whites, separately. To the yolks, add the corn, sugar, milk, and flour enough to form the batter. Beat the whole well. Stir in the whites, and drop the batter a teaspoonful at a time into hot lard.
BUCKWHEAT PANCAKES – Mix a large cupful of lukewarm milk with about a quarter of a pound of buckwheat flour. Add to this three eggs and a little more milk to form it into a smooth batter. Let it stand in a warm place for an hour. Add a teaspoonful of baking powder, and fry as usual. Serve rolled up with sugar and lemon juice.
PICKLED OYSTERS – Take of oysters six quarts, salt, four tablespoonfuls; vinegar, half a pint; of black pepper, whole, allspice, and mace, each two tablespoonfuls; of cloves, two dozen. Drain all the liquor from the oysters, add the spice to it. Boil fifteen minutes, skimming carefully, then put in the oysters and boil till they are done, which will be when they are nicely plumped.
CORN BREAD NO. 3 – Take two quarts of corn meal wet with three pints of warm water. Add a tablespoonful of yeast, the same of salt, two of sugar. Let it stand in a warm place five hours. Then add one and a half teacups of flour and a half pint of warm water. Let it rise again an hour and a half. Then pour it into a well-greased pan and when light, bake it in a hot oven. It is best cold.
CABINET PUDDING – One-quarter of a pound of butter and one and a half pound of granulated sugar beaten to a cream. Add the well-beaten yolks of five eggs and one-half0cupful of milk. Then half a pound of flour, with the whites of five eggs. Lastly half a pound of seeded and chopped raisins, with a quarter of a pound of well-washed and dried currants. The fruit must be floured before mixing. Use a buttered mold or floured bag. Boil three hours. Then plunge quickly into cold water. Turn it out at once to prevent sticking. Serve hot with sweet sauce.
PRESSED CHICKEN – Two chickens boiled until the meat leaves the bones easily. Then pull to pieces and chop fine, letting the liquor in which they were cooked, boil away until only a cupful remains. About half as much ham as chicken is then added, roll two soda crackers, season highly and pour the stock over. Mix all well together, put in a deep, long pan, pressing down hard with the hand. Fold a napkin several times over the top and put on a weight. This should be prepared the day before using, when it will slice down easily. I examined my pickles which are cucumbers made sweet, after the following recipe. To one gallon of vinegar, add one quart of water, five pounds of sugar, a tablespoonful of salt, one stick of cinnamon. Pour over boiling hot, let stand ten days, then pour over the liquor and boil again, after which they are ready to be set away for us. I found them all right. [Mrs. Endicott]
ENGLISH APPLE TART – Lay a disk of puff paste n a round time, and place a strip of paste all round it, as for an ordinary jam tart. Spread on the inside a layer of apple marmalade a quarter of an inch thick. Peel and core some apples, cut them in slices a quarter of an inch thick, trim all the slices to the same shape, dispose these slices over the marmalade, overlapping each other, and in some kind of pattern; strew plenty of sugar over, and bake in a quick oven till the apples are a good color.
FRENCH PANCAKES – Beat two ounces of granulated sugar, and two ounces of butter to a cream. Beat two eggs separately, the yolks to a cream and the whites to a froth, and add the yolks to the butter and sugar. Stir a half-pint of milk into these ingredients. Butter six tin pie-plates. Sift two ounces of flour with a teaspoonful of baking powder, and stir it quickly into the above mixture with the whites of the eggs. Put the batter quickly upon the buttered plates, and bake the pancakes brown in a quick over. Dust with powdered sugar, lay them one over the other, with a little jelly between, and serve hot.
CODFISH WITH CREAM – Pick out carefully in flakes all the flesh from the remnants of some boiled codfish. Melt a piece of butter in a saucepan, and add to it a large pinch of flour and a gill of milk or cream, with pepper, salt, and grated nutmeg to taste, also the least bit of cayenne. Stir well, put in the fish, and gently shake it in this sauce until quite war,. If the composition be too dry, add a little milk or cream. Then dry, add a little milk or cream. Then add, off the fire, the yolks of two eggs beaten up with a little milk, and serve.
PEA SOUP – Soak a pint of split peas in water for twelve hours, drain off the water, put the peas into a saucepan with three pints of cold water, a piece of bacon (about half a pound), two springs of dried mint, a bay leaf, some parsley, an onion stuck with two or three cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pas the puree through a hair sieve, make it hot again, and serve with dice of bread fried in butter.
OMELET – Break three eggs, putting the whites in one dish, and the yolks in another. Add quarter of a saltspoon of salt and a dash of pepper to the yolks, and beat half a minute. Put a bit of butter as large as a chestnut into a clean omelet pan, and set over the fire to heat. Beat the whites to a stiff froth, mix the yolks gently into it, and put the omelet into the pan. Stir the omelet with a fork, running it close to the bottom of the pan, and piling the omelet in a heap in the center. When done enough, pile it on one side of the pan, hold a hot dish close to it, and toss the omelet out on it. Serve immediately. An omelet of three eggs is large enough for two persons; if more are to be served, cook another the same size, as a larger one will not be so light.
POTATO SALAD – Pare and slice some cold boiled potatoes. Peel and slice thin one onion. Mix on a salad dish, and pour over them the following dressing: Stir together one saltspoon of salt, quarter of a saltspoon of pepper, one tablespoonful of vinegar, and three of oil. Dress the salad with this mixture, and serve with chopped parsley.
POTATO SOUP – Boil two or three pounds of potatoes well, mash them, add slowly good broth sufficient for your tureen. Let this well boil, and then add some spinach, sorrel, a little parsley, lemon thyme, mint, and sage, all chopped fine. Boil all five minutes. Pepper and salt to taste. Just before taking off the fire add two well beaten eggs.
PICKLED ONIONS – Take some small onions, peel and throw them into a stew pan of boiling water. Set them over the fire, and let them remain until quite clear. Then take them out quickly, and lay them between two cloths to dry. Boil some vinegar with ginger and a whole pepper, and when cold pour it over the onions in glass jars, and tie them closely over.
SALAD CREAM – Take the yolks of three fresh eggs. Whisk them well up with ten grains of cayenne pepper. Then take an ounce of mustard, salt one dram and a half, salad oil half an ounce. Mix well with half a pint of the best vinegar, and then add the two lots together. Shake them well, and you will have an excellent mixture, which will keep for twelve months.
FRIED POTATOES – Pare some potatoes so as to give each the form of a cylinder, then cut each cylinder in slices the eighth of an inch thick. By this means all the pieces of potato will be the same size. Dry them thoroughly in a napkin. Put them in the frying basket, and plunge it in boiling hot lard. Shake the basket continually, and as soon as the potatoes have acquired a light yellow color, turn them out on a cloth in front of the fire and sprinkle them with fine salt.
BARONESS PUDDING – Shred one-half pound of suet, and chop fine. Seed and chop one-half pound raisins. Mix the suet and raisins with half a pound of stale bread-crumbs, four ounces of sugar, and a pint of milk. Wring a pudding cloth out of boiling water, dust thickly with flour, tie the pudding up in it, put into a large pot of boiling water, and boil steadily for four hours. Turn out of the cloth, dust thickly with powdered sugar, and serve hot with any pudding sauce.
PIG’S FEET – If you have more than you want to use now, boil them until the bones drop out, them mince them coarsely and boil in a little of the same water. Season well. Pour into a crock. Press down closely, and when cold cover with vinegar, and it will keep until warm weather. It will be firm, like jelly, and can be cut into slices. This is very good for laboring men who work out of doors. There is no oil or grease for boots and shoes that can compare with the grease skimmed, when cold, off the kettle in which pigs’ feet have been oiled. It is very softening, and there will be jut enough of the gluey substance in it to make a good mixture and give a nice “shine.”
MARMALADE – Half a peck of pippin apples, a quarter of a peck of pears, half a peck of peaches, a quarter of a peck of quinces, two quarts of water and the peel of a large orange grated and added with the juice half an hour before the marmalade is done. Put the parings and cores of the quinces into the water and boil a short time, closely covered to prevent evaporation. Strain them out and put the water on the quinces and pears, all cut small. Boil them for an hour. Then add the other fruit and five pounds of sugar. Boil gently two hours, stirring them to prevent burning. Add the juice and rind of the orange, and boil half an hour longer.
BUTTERSCOTCH – One pound of white sugar, three-fourths of a pint of water, once and a half teaspoonfuls of butter, lemon juice. Boil sugar and water over a slow fire until it ropes; add butter and juice of lemon. Pour on a pan to cool. Any other flavoring can be used.
ICING – The white of an egg not beaten, one teaspoonful of cold water and a pint of powdered sugar, stirred together. Will make icing for one cake. Less sugar makes the soft icing on baker’s cake.
LEMON BUTTER – One and a half cupfuls of white sugar, whites of three eggs, yolk of one, grated rind and juice of a lemon and a half, or two small ones; cook over a slow fire twenty minutes, stirring all the while. Very nice for tarts, or to be eaten as preserves.
MARYLAND STEWED OYSTERS – Put the juice into a saucepan and let it simmer, skimming it carefully. Then rub the yolks of three hard-boiled eggs and one large spoonful of lour well together, and stir into the juice. Cut in small pieces quarter of a pound of butter, half a teaspoonful of whole allspice, a little salt, a little cayenne, and the juice of a fresh lemon. Let all simmer ten minutes, and just before dishing add the oysters. This is for two quarts of oysters.
CROQUETTES OF CHICKEN – Put in a stewpan a piece of butter the size of an egg, one spoonful of flour, salt and pepper to taste, mix well and let it melt. One cold chicken well chopped and stirred in the mixture till hot. When cold, add the yolk of one egg well beaten. Take large spoonfuls and rub them into oblong shapes, and dip them in egg in which you have stirred a little pepper and salt. Roll in cracker crumbs and fry in hot, lard. These croquettes are very nice made of meal.
PEAR PICKLES – One peck of pears, three pounds of sugar, one pint of good cider vinegar; steam the pears over water until tender; then boil in the sirup, with spices, same as for peaches. I always peel the pears for pickling, but do not peaches.
MIXED PICKLES – Slice green tomatoes and cover with salt and water, let them stand three or four days; then boil tender in water and a little vinegar. Drain well after boiling; then put a layer of tomatoes in a jar and sprinkle with (whole) allspice, cinnamon, cloves and thinly sliced horse radish; a layer of shredded cabbage, slightly salted; a layer of onions, and so repeat until the jar is filled; put spices between each layer; cover the whole with boiling, hot vinegar.
PEACH PICKLES – To one peck of peaches allow four pounds of sugar and a pint of sharp cider vinegar; use nice yellow peaches if you can get them. Take a coarse towel and rub them until smooth or the fur is removed. Put two or three cloves in each one; when your sirup is melted and boiling hot, add a small bag of ground cinnamon and enough peaches to boil without crowding. Let them boil from two to five minutes, skim out, place in a jar, and continue until all are boiled. Cook sirup until thick as desired and pour on them (hot) three times.
RAGAN PICKLES – Two gallons of cabbage, sliced fine; one gallon of chopped green tomatoes; twelve onions, also chopped; one gallon best vinegar; one pound brown sugar; one tablespoonful of black pepper; half an ounce turmeric powder; one ounce celery seed; one tablespoonful ground allspice; one teaspoonful ground cloves, one-fourth pound white mustard, one gill of salt. Boil all together, stirring well, for two hours. Take from the fire, and add the spices; then put in air-tight jars. Set in a cool, dry place, and this delicious pickle will keep all winter.
PICKLED BUTTERNUT OR WALNUTS – Gather them when soft enough to be pierced with a pin. Lay them in strong brine for five days, changing this twice in the meantime. Drain and wipe dry; pierce each by running a large darning needle through it, and lay them in cold water for six hours. To each gallon of vinegar allow one cup of sugar, three dozen each of whole cloves and black pepper corns, half as much allspice and a dozen blades of mace. Boil five minutes; pack the nuts in small jars and cover with the scalding vinegar. Repeat this twice within a week; tie up and set away. Good to eat in a month.
TOMATO CATSUP – Take a bushel of ripe tomatoes; rub them with a damp cloth; cut out the hearts and place them over the fire with two heaping handfuls of peach leaves, one dozen large onions (cut in small pieces) and one quart of water. Boil until soft and strain through a coarse sieve. It will take about two hours to boil soft enough. Put the liquid in the boiler again over the fire, adding a half gallon of strong vinegar. Have ready two ounces ground allspice, two ounces ground black pepper, two ounces cayenne pepper, two ounces mustard, and, if preferred, two ounces celery seed, one ounce ground cloves, two grated nutmegs, two pounds brown sugar and one pint of salt; mix the ingredients thoroughly before putting them in the boiler. Boil two hours and when cool put in bottles, cork, seal and keep in a cool place.
CANNED PUMPKINS – Wash the pumpkin (do not peel, as the sweetest part lies next the rind); but up in rings, then in small squares; fill your kettle and put in a few spoonfuls of water to start it; cover closely and let it steam until tender. Remove the cover and let it cook until as dry as possible without burning (stirring often) whether it be half or a whole day. Seal while hot in tine cans (it must be kept dark). When wanted for pies remove from the can to the colander and thoroughly sift; allow two eggs for three pies; make quite sweet with brown sugar; flavor with ginger and make thin as sweet cream with equal parts of milk and water, or two-thirds water (I prefer it to all milk); bake slowly in a good crust until it is solid like custard. If properly baked it will be a rich brown, shiny to look at and delicious to the palate.
BLACK BEAN SOUP
One of the most delightful and economical of soups can be made of black beans. Allow one teacupful for each pint of soup. Soak the beans over night in cold water, and put them over a slow fire in the same water. When they commence to boil add a pinch of soda, drain and cover with boiling water. Add from two to eight ounces of park, according to the quantity of beans used, onions, parsley, and pepper. Boil slowly until the beans are very soft, strain through a sieve, pressing them well through and scraping off the pulp from the underside. Finish the seasoning with a dash of butter and a bit of red pepper. This makes a very elegant company soup if croutons and dice of the yolks of hard boiled eggs be placed in the tureen just before serving. For the croutons have plenty of very hot sweet drippings on the fire, and throw in a number of very small dice of stale bread. As soon as they take on a light brown color drain through a sieve and keep in a dry place until wanted. Of course the fat is to be poured off for future frying purposes.
CORN LOAF – Take one pint of sweet milk, half pint of sour milk, half cup of butter, one of molasses, three eggs, one of wheat flour, a little salt, corn meal to make a thick batter, one teaspoonful of soda. Bake two hours slowly.
CHRISTMAS APPETIZERS
Cherry Pom Poms ::
50g red cherries
1/3 cups condensed milk
2 cups coconut
2t cherry marnier or cherry essence
220g dark chocolate
Process the first 4 ingredients till combined in food processor
Melt chocolate and dip each pompom so only half is coated.
Refrigerate.
Rum Balls ::
9 Vita Brits or Weet Bix
½ cup coconut
1 cup chopped raisins
2 tabsp. Cocoa
1 tin condensed milk
3 tabsp. Bundaberg rum
extra coconut
Mix together well in a bowl.
Cover in the fridge for ½ hour. (That's what we do in Australia.)
(Yours could probably sit in the bowl in the snow.)
Shape into balls and roll in coconut.
Cheese Log ::
125g Philly cheese
125g grated Coon matured cheese
125g Kraft Cheddar cheese (on shop shelves) Wonder if Canada has it?
1 sml grated onion
1 piece finely chopped capsicum
1 tab finely chopped gherkin
1 tab. Worcestershire sauce
Also: 1 tab spoon paprika and 1 tabsp curry powder mixed together
Beat the Philly cheese. Add other ingredients.
Form the mixture into 2 sausage shapes.
Refrigerate for a while to firm up the mixture.
Roll the sausages in the paprika and curry powder.
Place them in alfoil in the fridge till required.
White Christmas Recipe ::
2 cups rice bubbles
1/3 cup mixed peel
1/4 cup currants
1/3 cup flaked almonds
125g of butter, melted
250g of white chocolate, melted
Combine all dry ingredients, pour over it the separately melted chocolate
and butter, combine, pour into greased lined tray.
You may use a combination of cherries, peel, currants and even a little glace
ginger, a truly beautiful Christmas recipe.
Peppermint Xmas Roll ::
Ingredients
* 1 packet chocolate ripple biscuits
* 1x 250 gram block Cadbury dairy milk peppermint chocolate
* 1 cup glace cherries
* 2 ozs melted butter
* 1/2 can sweetened condensed milk
* coconut
Method
Crush biscuits, chop chocolate and cherries into small pieces. Add butter,
condensed milk and enough coconut to make workable dough. Roll into balls or
log shapes and then coat with coconut and refrigerate on foil tray. Slice or
eat as desired- enjoy
Cheese Balls ::
250g tasty cheese
250g edam cheese
250g cream cheese
1 1/2 cups (together not each)of diced ham, red caspicum, shallots and gherkin(optional)
curry powder and paprika
grate cheese and mix with cream cheese, ham, caspicum and shallots
roll and form into either 1 large balls or 2 medium or 4 small.
roll into curry and paprika
serve with crackers YUM
Christmas Wreath ::
1 large packet of Chocolate Ripple Biscuits *
500 ml thickened cream (approx 2 cups)
1/2 cup castor sugar (optional)
vanilla essence
Decoration
maraschino cherries
mint leaves
christmas lollies (candies)
Whip the cream with the vanilla essence(and sugar if preferred) until thick
and standing in peaks. Place cream on a biscuit and add another. Continue
working biscuits into a circle. Once the circle is complete, cover with remainder
of cream and refrigerate.
To decorate place 3 or 4 mint leaves with 2 or 3 cherries at various
places around the wreath to look like holly. Fill the centre of the wreath
with christmas lollies.
Chocolate Truffles ::
3/4 cup sweetened condensed milk
1 cup walnuts,chopped
12 oz. chocolate chips
1 teaspoon vanilla essence
Melt chocolate. Add all the other ingredients.
Mix and cool in refrigerator for 10 minutes.
Roll into balls. Then roll in toppings of your choice.
Topping suggestions: coconut, nuts, non-pareils, candy sprinkles.
Champagne Punch ::
10 cups fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle of chilled champagne or sparkling wine
(optional strawberry icecubes)
To make the strawberry ice cubes:
At least 6 hours before party time, wash the berries.
Place 1 small, pretty berry (with leafy hulls
attached)in each compartment of 2 standard-size ice cube
trays, then fill with water and freeze.
To prepare the punch:
Remove the hulls from the remaining berries and place them
in a food processor.Process for 2 minutes or until pureed,
then transfer to a punch bowl.
Stir in the pineapple juice, lemon juice, and sugar; cover
and refrigerate.
Just before serving, pour in the champagne and float the
strawberry ice cubes on top.
50g red cherries
1/3 cups condensed milk
2 cups coconut
2t cherry marnier or cherry essence
220g dark chocolate
Process the first 4 ingredients till combined in food processor
Melt chocolate and dip each pompom so only half is coated.
Refrigerate.
Rum Balls ::
9 Vita Brits or Weet Bix
½ cup coconut
1 cup chopped raisins
2 tabsp. Cocoa
1 tin condensed milk
3 tabsp. Bundaberg rum
extra coconut
Mix together well in a bowl.
Cover in the fridge for ½ hour. (That's what we do in Australia.)
(Yours could probably sit in the bowl in the snow.)
Shape into balls and roll in coconut.
Cheese Log ::
125g Philly cheese
125g grated Coon matured cheese
125g Kraft Cheddar cheese (on shop shelves) Wonder if Canada has it?
1 sml grated onion
1 piece finely chopped capsicum
1 tab finely chopped gherkin
1 tab. Worcestershire sauce
Also: 1 tab spoon paprika and 1 tabsp curry powder mixed together
Beat the Philly cheese. Add other ingredients.
Form the mixture into 2 sausage shapes.
Refrigerate for a while to firm up the mixture.
Roll the sausages in the paprika and curry powder.
Place them in alfoil in the fridge till required.
White Christmas Recipe ::
2 cups rice bubbles
1/3 cup mixed peel
1/4 cup currants
1/3 cup flaked almonds
125g of butter, melted
250g of white chocolate, melted
Combine all dry ingredients, pour over it the separately melted chocolate
and butter, combine, pour into greased lined tray.
You may use a combination of cherries, peel, currants and even a little glace
ginger, a truly beautiful Christmas recipe.
Peppermint Xmas Roll ::
Ingredients
* 1 packet chocolate ripple biscuits
* 1x 250 gram block Cadbury dairy milk peppermint chocolate
* 1 cup glace cherries
* 2 ozs melted butter
* 1/2 can sweetened condensed milk
* coconut
Method
Crush biscuits, chop chocolate and cherries into small pieces. Add butter,
condensed milk and enough coconut to make workable dough. Roll into balls or
log shapes and then coat with coconut and refrigerate on foil tray. Slice or
eat as desired- enjoy
Cheese Balls ::
250g tasty cheese
250g edam cheese
250g cream cheese
1 1/2 cups (together not each)of diced ham, red caspicum, shallots and gherkin(optional)
curry powder and paprika
grate cheese and mix with cream cheese, ham, caspicum and shallots
roll and form into either 1 large balls or 2 medium or 4 small.
roll into curry and paprika
serve with crackers YUM
Christmas Wreath ::
1 large packet of Chocolate Ripple Biscuits *
500 ml thickened cream (approx 2 cups)
1/2 cup castor sugar (optional)
vanilla essence
Decoration
maraschino cherries
mint leaves
christmas lollies (candies)
Whip the cream with the vanilla essence(and sugar if preferred) until thick
and standing in peaks. Place cream on a biscuit and add another. Continue
working biscuits into a circle. Once the circle is complete, cover with remainder
of cream and refrigerate.
To decorate place 3 or 4 mint leaves with 2 or 3 cherries at various
places around the wreath to look like holly. Fill the centre of the wreath
with christmas lollies.
Chocolate Truffles ::
3/4 cup sweetened condensed milk
1 cup walnuts,chopped
12 oz. chocolate chips
1 teaspoon vanilla essence
Melt chocolate. Add all the other ingredients.
Mix and cool in refrigerator for 10 minutes.
Roll into balls. Then roll in toppings of your choice.
Topping suggestions: coconut, nuts, non-pareils, candy sprinkles.
Champagne Punch ::
10 cups fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle of chilled champagne or sparkling wine
(optional strawberry icecubes)
To make the strawberry ice cubes:
At least 6 hours before party time, wash the berries.
Place 1 small, pretty berry (with leafy hulls
attached)in each compartment of 2 standard-size ice cube
trays, then fill with water and freeze.
To prepare the punch:
Remove the hulls from the remaining berries and place them
in a food processor.Process for 2 minutes or until pureed,
then transfer to a punch bowl.
Stir in the pineapple juice, lemon juice, and sugar; cover
and refrigerate.
Just before serving, pour in the champagne and float the
strawberry ice cubes on top.
Spanakopita Tarts
You Will Need
3 tablespoons thinly sliced scallions
1-1/2 teaspoons olive or vegetable oil
1-1/2 cups torn fresh spinach leaves
1/2 cup crumbled feta cheese
1 to 2 teaspoons dill weed
1 tablespoon minced fresh parsley
7 sheets phyllo dough (about 14 inch x 9 inch)
3 tablespoons butter or margarine, melted
What to Do
1. In a small skillet, cook scallions in oil until tender. Stir in spinach; cook and stir for 2 minutes longer. Cool and squeeze dry.
2. In a bowl, combine the cheese, dill, and parsley. Stir in spinach mixture; set aside.
3. Place one sheet of phyllo dough on a lightly floured surface. Lightly brush with butter. Top with another sheet of phyllo dough; brush with butter. Repeat with remaining dough. Place a 6-oz. custard cup upside down on dough. Cut around custard cup with a small pizza cutter.
4. Place about 4 teaspoons of cheese mixture in the center of each circle. Bring edges of circle up and around cheese, forming a tart. Brush dough with butter. Place on an ungreased baking sheet. Bake at 350°F for 25-30 minutes or until golden brown and spinach mixture is hot.
Yield: 6 tarts
5-Ingredient Chili Powder Mix
Ingredients
1 cup dried chili peppers
1/4 cup cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne pepper
Instructions
Use more or less cayenne pepper according to taste. Remove stems and most of the seeds from the peppers. Shred coarsely. Put all ingredients in a blender or food processor container and whirl until powdered. Let chili powder settle before removing food processor lid.
Amaretto Coffee Creamer
Serves: 12
Preparation Time: 5 min
Ingredients
3/4 cup non-dairy coffee creamer
1 teaspoon almond extract
1 teaspoon ground cinnamon
3/4 cup confectioners sugar
Instructions
1.Combine all ingredients in a container with a tight fitting lid.
2.Shake well to blend.
3.Store in airtight container and give creamer with the recipe for Amaretto Coffee.
Yields 12 servings.
To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.
Basic Bay Seasoning
Ingredients
1 tablespoon celery seed
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom
1/2 teaspoon mustard seed
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace
Instructions
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
Cafe Cappuccino
Ingredients
1/2 cup instant coffee
3/4 cup sugar
1 cup nonfat dry milk solids
1/2 teaspoon dried orange peel mashed in a mortar and pestle
Instructions
Stir ingredients together. Process in a blender until powdered. Use 2 Tbsp. of mixture for each cup of hot water. 40 calories each.
Cappuccino Mocha Mix
Preparation Time: 10 min
Ingredients
6 tablespoon plus 2 teaspoons instant expresso coffee powder
3 tablespoon plus 1 teaspoon unsweetened cocoa
1 1/4 cup powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1.In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon.
2.Store tightly covered.
3.For the gift label: For each cup of cappuccino, measure 2 to 4 tablespoons mix into a coffee mug and stir in 6 oz of boiling water.
Makes 2 1/2 cups of mix (10 servings).
1 cup dried chili peppers
1/4 cup cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne pepper
Instructions
Use more or less cayenne pepper according to taste. Remove stems and most of the seeds from the peppers. Shred coarsely. Put all ingredients in a blender or food processor container and whirl until powdered. Let chili powder settle before removing food processor lid.
Amaretto Coffee Creamer
Serves: 12
Preparation Time: 5 min
Ingredients
3/4 cup non-dairy coffee creamer
1 teaspoon almond extract
1 teaspoon ground cinnamon
3/4 cup confectioners sugar
Instructions
1.Combine all ingredients in a container with a tight fitting lid.
2.Shake well to blend.
3.Store in airtight container and give creamer with the recipe for Amaretto Coffee.
Yields 12 servings.
To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.
Basic Bay Seasoning
Ingredients
1 tablespoon celery seed
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom
1/2 teaspoon mustard seed
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace
Instructions
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
Cafe Cappuccino
Ingredients
1/2 cup instant coffee
3/4 cup sugar
1 cup nonfat dry milk solids
1/2 teaspoon dried orange peel mashed in a mortar and pestle
Instructions
Stir ingredients together. Process in a blender until powdered. Use 2 Tbsp. of mixture for each cup of hot water. 40 calories each.
Cappuccino Mocha Mix
Preparation Time: 10 min
Ingredients
6 tablespoon plus 2 teaspoons instant expresso coffee powder
3 tablespoon plus 1 teaspoon unsweetened cocoa
1 1/4 cup powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1.In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon.
2.Store tightly covered.
3.For the gift label: For each cup of cappuccino, measure 2 to 4 tablespoons mix into a coffee mug and stir in 6 oz of boiling water.
Makes 2 1/2 cups of mix (10 servings).
GRANDMA'S OLD FASHIONED HOMEMADE ICE CREAM
Grandma's Old Fashioned Homemade Ice Cream
About 24 Servings
2 quarts milk
1/2 cup flour
2 cups sugar
6 egg yolks
1/2 cup milk
5 cups whipping cream
6 egg whites
2 tablespoons vanilla
1 tablespoon lemon extract
1.Place the 2 quarts milk in a large bowl and heat in the microwave 8 to 10 minutes or until hot.
2.In a separate bowl, mix the flour and sugar; beat into the hot milk and mix well.
3.Mix the egg yolks and 1/2 cup milk and whisk into the hot milk mixture.
4.Microwave until boiling and thick, whisking every 4 or 5 minutes (takes 15 to 20 minutes).
5.Alternately, place the mixture in a double boiler on the stovetop and whisk until thickened.
6.Chill thoroughly.
7.When cold, add the whipping cream and mix well.
8.Beat the egg whites until stiff and fold them into the custard mixture.
9.Mix in the vanilla and lemon extract.
10.Pour into an ice cream freezer and freeze according to the manufacturer’s instructions.
Note: Use half of the recipe in a 4 quart ice cream freezer; 3 1/2 cups in a 1 quart freezer.
Amount Per Serving
Calories 324 Calories from Fat 203
Percent Total Calories From: Fat 63% Protein 7% Carb. 30%
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 14 g
Cholesterol 131 mg
Sodium 77 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g
Vitamin A 18% Vitamin C 2% Calcium 0% Iron 1%
Chicken and Dumplings Recipe
Chicken and Vegetables:
1 large roasting chicken (5 to 6 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock
1 Tbsp olive oil
1 large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1/2-inch pieces
4 medium carrots, peeled and cut into 1/2-inch pieces
6 boiling onions (smaller than regular onions, larger than pearl onions), peeled and halved
6 Tbsp unsalted butter, or chicken fat from the cooked chicken
6 Tbsp all-purpose flour
1 teaspoon dried thyme
2 Tbsp dry sherry or vermouth (optional)
1 Tbsp of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Dumplings:
2 cups cake flour (can sub all-purpose flour)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Method
1 Make the stock.
Heat olive oil in a deep (at least 4-inch high) large skillet or 6-qt Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Sauté until onions soften and chicken pieces lose their raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook for about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add the 6 cups of hot water to the chicken pieces.
2 Poach the chicken in the stock.
Add skinless chicken parts (legs, thighs, breasts), 2 bay leaves, and 3/4 teaspoon of salt to the stock and bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts from the pan and set aside. When they are cool enough to handle, remove the meat from the bones in 2-inch chunks or strips. Place a strainer over a large bowl and pour the broth through it, straining out the solids from the broth. Discard the solids. Skim and reserve the chicken fat from broth (a fat separator works great for this task) and set aside 5 cups of broth, reserving extra for another use.
3 Make the dumpling batter.
While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) Set aside.
4 Make the stew base, assemble the stew.
Heat reserved chicken fat (or butter) in the pan you had used to make the stock over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then slowly add the reserved 5 cups of chicken stock; simmer until mixture thickens slightly, 2 to 3 minutes. Stir in the vegetables, simmer for 5 minutes. Stir in chicken and optional cream; return to a strong simmer. Add salt and freshly ground black pepper to taste.
5 Add the dumplings.
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
Gently stir in peas and parsley. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
Serves 6 to 8.
Homemade Salsa Recipe
Ingredients
8 plum tomatoes
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
1 jalapeño pepper, seeded
1/2 serrano chili, seeded
6 green onions
1/2 cup fresh cilantro
1 clove garlic, crushed
1 pinch of sugar
fresh lime juice
salt and pepper to taste
Directions
1. Finely chop the first eight ingredients and combine in a medium mixing bowl.
2. Add the crushed garlic and sugar.
3. Squeeze the juice of the lime over the salsa mixture. Season with salt and pepper to taste. Serves 8 to 10.
Applesauce Glaze
Ingredients
1 cup applesauce
1/4 cup brown sugar
1/3 cup honey
1 teaspoon dry mustard
Directions
Mix the ingredients thoroughly. Pour a portion over the ham and save the remaining amount as a table sauce. Heat the table sauce and stir well to assure that the sugar crystals are dissolved before serving.
Cinnamon Raisin Sauce
Ingredients
1/2 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1/2 cup raisins
1 tablespoon butter or margarine
Directions
In a small saucepan, combine the brown sugar, cornstarch, cinnamon, and apple juice. Cook, stirring constantly, until the mixture is clear and thickened. Add the raisins and cook until they are plump, about ten minutes. Stir in the butter.
Apricot Pecan Glaze
Ingredients
1 cup apricot preserves
1/3 cup finely chopped pecans, peanuts, or walnuts
Directions
Thirty minutes before ham is baked, spread apricot preserves on the ham and then sprinkle with the nuts.
Orange Marmalade Glaze
Ingredients
1 cup orange marmalade
Directions
Thirty minutes before ham is baked, spread orange marmalade on the ham.
Old-Fashioned Mustard Sauce
Ingredients
3 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon prepared mustard
1 dash pepper
1 teaspoon salt
1 cup milk
Directions
Melt the butter in a saucepan. Mix the flour, mustard, pepper, and salt in. Using a whisk, stir in the milk. Bring to simmer and let simmer for two minutes or until thickened.
Old-Fashioned Horseradish Sauce
Ingredients
3 tablespoons butter
2 tablespoon all-purpose flour
1/2 tablespoon prepared mustard
2 tablespoons prepared horseradish sauce
1 dash pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 cup milk
Directions
Melt the butter in a saucepan. Mix in the remaining ingredients except for the milk. Using a whisk, stir in the milk. Bring to a simmer and let simmer for two minutes or until thickened.
Honey Barbeque Glaze
Ingredients
1/4 cup catsup
1/4 cup honey
1/2 tablespoon vinegar
1/2 teaspoon chili powder
Directions
Mix the ingredients thoroughly. Simmer in a saucepan for ten minutes. Brush on the ham during the last thirty minutes of baking.
Cranberry Spice Sauce
Ingredients
1/2 cup brown sugar
1 tablespoon cornstarch
1 cup apple juice
1/2 cup craisins (dried cranberries)
1 dash cloves
1/2 teaspoon cinnamon
1 tablespoon butter or margarine
Directions
In a small saucepan, combine the brown sugar, cornstarch, and apple juice. Cook, stirring constantly, until the mixture is clear and thickened. Add the craisins and spices and cook for about ten minutes. Stir in the butter.
Jelly Glaze
Ingredients
1 cup jelly (any flavor--see below)
Directions
Spread over the ham during the last half hour of baking.
Ingredients
8 plum tomatoes
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
1 jalapeño pepper, seeded
1/2 serrano chili, seeded
6 green onions
1/2 cup fresh cilantro
1 clove garlic, crushed
1 pinch of sugar
fresh lime juice
salt and pepper to taste
Directions
1. Finely chop the first eight ingredients and combine in a medium mixing bowl.
2. Add the crushed garlic and sugar.
3. Squeeze the juice of the lime over the salsa mixture. Season with salt and pepper to taste. Serves 8 to 10.
Applesauce Glaze
Ingredients
1 cup applesauce
1/4 cup brown sugar
1/3 cup honey
1 teaspoon dry mustard
Directions
Mix the ingredients thoroughly. Pour a portion over the ham and save the remaining amount as a table sauce. Heat the table sauce and stir well to assure that the sugar crystals are dissolved before serving.
Cinnamon Raisin Sauce
Ingredients
1/2 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1/2 cup raisins
1 tablespoon butter or margarine
Directions
In a small saucepan, combine the brown sugar, cornstarch, cinnamon, and apple juice. Cook, stirring constantly, until the mixture is clear and thickened. Add the raisins and cook until they are plump, about ten minutes. Stir in the butter.
Apricot Pecan Glaze
Ingredients
1 cup apricot preserves
1/3 cup finely chopped pecans, peanuts, or walnuts
Directions
Thirty minutes before ham is baked, spread apricot preserves on the ham and then sprinkle with the nuts.
Orange Marmalade Glaze
Ingredients
1 cup orange marmalade
Directions
Thirty minutes before ham is baked, spread orange marmalade on the ham.
Old-Fashioned Mustard Sauce
Ingredients
3 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon prepared mustard
1 dash pepper
1 teaspoon salt
1 cup milk
Directions
Melt the butter in a saucepan. Mix the flour, mustard, pepper, and salt in. Using a whisk, stir in the milk. Bring to simmer and let simmer for two minutes or until thickened.
Old-Fashioned Horseradish Sauce
Ingredients
3 tablespoons butter
2 tablespoon all-purpose flour
1/2 tablespoon prepared mustard
2 tablespoons prepared horseradish sauce
1 dash pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 cup milk
Directions
Melt the butter in a saucepan. Mix in the remaining ingredients except for the milk. Using a whisk, stir in the milk. Bring to a simmer and let simmer for two minutes or until thickened.
Honey Barbeque Glaze
Ingredients
1/4 cup catsup
1/4 cup honey
1/2 tablespoon vinegar
1/2 teaspoon chili powder
Directions
Mix the ingredients thoroughly. Simmer in a saucepan for ten minutes. Brush on the ham during the last thirty minutes of baking.
Cranberry Spice Sauce
Ingredients
1/2 cup brown sugar
1 tablespoon cornstarch
1 cup apple juice
1/2 cup craisins (dried cranberries)
1 dash cloves
1/2 teaspoon cinnamon
1 tablespoon butter or margarine
Directions
In a small saucepan, combine the brown sugar, cornstarch, and apple juice. Cook, stirring constantly, until the mixture is clear and thickened. Add the craisins and spices and cook for about ten minutes. Stir in the butter.
Jelly Glaze
Ingredients
1 cup jelly (any flavor--see below)
Directions
Spread over the ham during the last half hour of baking.
MEATLOAF RECIPES
Favorite Meatloaf Recipes
Meatloaf with Sweet and Sour Sauce
1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper
In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to
sauce. Serve sauce separate. Serves 6.
Meatloaf with Sauce
1 slice bread, torn into sm. pieces or 1/2 c. bread crumbs, oatmeal or
crushed cornflakes
1 sm. chopped onion
1/4 c. chopped celery
1/2 c. grated carrots
1 egg, beaten
1 clove garlic, minced
1/2 tsp. Salt
1/8 tsp. Pepper
1 1/2 lb. ground beef or 1 1/2 lb. ground turkey
SAUCE
1/2 c. brown sugar
1/4 c. vinegar
1 tsp. Mustard
1/2 tsp. Paprika
Mix bread crumbs, onion, celery, grated carrots, egg, garlic, salt, pepper and ground beef; mix well. Place in loaf pan. Bake at 350 degrees for 1-1 1/2 hours. To prepare sauce: Mix brown sugar, vinegar, mustard
and paprika; pour over meat loaf during last half hour of cooking.
ITALIAN STUFFED MEATLOAF 1 lb. lean ground beef
1 c. Quaker Oats (quick or old fashioned), uncooked
1 (15 1/2 oz.) jar spaghetti sauce
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/3 c. of any of the following:
Sliced mushrooms, sliced ripe olives, shredded
Mozzarella cheese, and shredded Zucchini
1/2 c. (2 oz.) shredded Mozzarella cheese
Sliced, ripe olives
Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire, and pepper; mix well. Separate mixture into two equal parts. Shape each into a patty about 7 inches in diameter. Place stuffing choices on one patty to within 1/2 inch of edge. Top with other patty. Pinch sides together to completely enclose stuffing; smooth edges into rounded loaf. Place into prepared pan. Bake 40 to 45 minutes or until meat is done. Top loaf with 1 cup spaghetti sauce and Mozzarella cheese. Garnish with olives and serve with remaining sauce. 6 servings.
PIZZA MEATLOAF
1-1/2 lb. lean ground beef
1 c. soft bread crumbs
1 tsp. salt
1 tsp. oregano
1/4 tsp. each basil, pepper, garlic powder
1 egg
SAUCE
1/2 c. chopped onion
1 (6 oz.) can tomato paste
1/4 tsp. salt
1 c. water
Mozzarella cheese, Parmesan cheese
Combine meatloaf ingredients with 1/2 cup of sauce. Bake 1 hour at 375 degrees. Pour rest of sauce over top. Sprinkle with Parmesan cheese and grated Mozzarella cheese and return to oven for 10 minutes more.
TERIYAKI MEATLOAF
1-1 1/2 lb. lean ground beef
1 pkg. teriyaki sauce mix
1/2 c. water
1 egg, beaten
1/2 c. quick or old-fashion oats, dry bread crumbs
Topping: Micro Shake or Kitchen Bouquet
Combine all ingredients except topping. Form mixture into a ring in a 9 inch pie plate; ring mold or divide into 6 to 8 (6 ounce) custard cups. Top with Micro Shake or brush top with Kitchen Bouquet. Place pie plate or ring mold in center of oven, or arrange custard cups in a ring pattern. Microwave on high or until internal temperature reaches 150 degrees. 8-13 minutes for ring shape or 10-13 minutes for loaves individual. Let stand 3-5 minutes. Meat loaf will finish cooking and become firm.
BBQ MEATLOAF
2 Pounds ground chuck - (to 2 1/2 lbs)
1 Can tomato soup, divided
1 egg, slightly beaten
1 Cup crushed Ritz crackers
2 Tablespoons honey
1 Tablespoon Worcestershire sauce, plus
2 Teaspoons Worcestershire sauce, divided
2 Tablespoons dried minced onions
1/2 Teaspoon freshly-ground black pepper
1/2 Cup water
2 Teaspoons prepared mustard
2 Tablespoons brown sugar
Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the crockpot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier to lift the meatloaf out and keep it out of the drippings). Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on LOW for 8 to 10 hours. This recipe yields 4 to 6 servings.
Meatloaf with Sweet and Sour Sauce
1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper
In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to
sauce. Serve sauce separate. Serves 6.
Meatloaf with Sauce
1 slice bread, torn into sm. pieces or 1/2 c. bread crumbs, oatmeal or
crushed cornflakes
1 sm. chopped onion
1/4 c. chopped celery
1/2 c. grated carrots
1 egg, beaten
1 clove garlic, minced
1/2 tsp. Salt
1/8 tsp. Pepper
1 1/2 lb. ground beef or 1 1/2 lb. ground turkey
SAUCE
1/2 c. brown sugar
1/4 c. vinegar
1 tsp. Mustard
1/2 tsp. Paprika
Mix bread crumbs, onion, celery, grated carrots, egg, garlic, salt, pepper and ground beef; mix well. Place in loaf pan. Bake at 350 degrees for 1-1 1/2 hours. To prepare sauce: Mix brown sugar, vinegar, mustard
and paprika; pour over meat loaf during last half hour of cooking.
ITALIAN STUFFED MEATLOAF 1 lb. lean ground beef
1 c. Quaker Oats (quick or old fashioned), uncooked
1 (15 1/2 oz.) jar spaghetti sauce
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/3 c. of any of the following:
Sliced mushrooms, sliced ripe olives, shredded
Mozzarella cheese, and shredded Zucchini
1/2 c. (2 oz.) shredded Mozzarella cheese
Sliced, ripe olives
Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire, and pepper; mix well. Separate mixture into two equal parts. Shape each into a patty about 7 inches in diameter. Place stuffing choices on one patty to within 1/2 inch of edge. Top with other patty. Pinch sides together to completely enclose stuffing; smooth edges into rounded loaf. Place into prepared pan. Bake 40 to 45 minutes or until meat is done. Top loaf with 1 cup spaghetti sauce and Mozzarella cheese. Garnish with olives and serve with remaining sauce. 6 servings.
PIZZA MEATLOAF
1-1/2 lb. lean ground beef
1 c. soft bread crumbs
1 tsp. salt
1 tsp. oregano
1/4 tsp. each basil, pepper, garlic powder
1 egg
SAUCE
1/2 c. chopped onion
1 (6 oz.) can tomato paste
1/4 tsp. salt
1 c. water
Mozzarella cheese, Parmesan cheese
Combine meatloaf ingredients with 1/2 cup of sauce. Bake 1 hour at 375 degrees. Pour rest of sauce over top. Sprinkle with Parmesan cheese and grated Mozzarella cheese and return to oven for 10 minutes more.
TERIYAKI MEATLOAF
1-1 1/2 lb. lean ground beef
1 pkg. teriyaki sauce mix
1/2 c. water
1 egg, beaten
1/2 c. quick or old-fashion oats, dry bread crumbs
Topping: Micro Shake or Kitchen Bouquet
Combine all ingredients except topping. Form mixture into a ring in a 9 inch pie plate; ring mold or divide into 6 to 8 (6 ounce) custard cups. Top with Micro Shake or brush top with Kitchen Bouquet. Place pie plate or ring mold in center of oven, or arrange custard cups in a ring pattern. Microwave on high or until internal temperature reaches 150 degrees. 8-13 minutes for ring shape or 10-13 minutes for loaves individual. Let stand 3-5 minutes. Meat loaf will finish cooking and become firm.
BBQ MEATLOAF
2 Pounds ground chuck - (to 2 1/2 lbs)
1 Can tomato soup, divided
1 egg, slightly beaten
1 Cup crushed Ritz crackers
2 Tablespoons honey
1 Tablespoon Worcestershire sauce, plus
2 Teaspoons Worcestershire sauce, divided
2 Tablespoons dried minced onions
1/2 Teaspoon freshly-ground black pepper
1/2 Cup water
2 Teaspoons prepared mustard
2 Tablespoons brown sugar
Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the crockpot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier to lift the meatloaf out and keep it out of the drippings). Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on LOW for 8 to 10 hours. This recipe yields 4 to 6 servings.
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