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Sep 28, 2009

OLD FASHIONED GLAZED DOUGHNUTS


Old Fashioned Glazed Doughnuts


1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs plus 1 egg yolk, beaten
2 envelopes active dry yeast
4 cups sifted flour
Cooking Oil

In a large mixing bowl, pour scalded milk over the butter, sugar and
salt. Cool slightly. Add the eggs. When the temperature reaches
between 105 to 115 degrees, add the yeast. Let mixture stand for 5
minutes.

Blen in flour a little at a time. Mix into a soft dough. When
smooth, turn the dough out onto a well-floured board. Knead gently
for about 2 minutes. Place the dough in a greased bowl, turning to
coat all sides. Let rise for 1 hour.

Punch the dough down and divide in half. On a lightly floured board
roll each section to 1/2-inch thickness. Cut with a floured doughnut
cutter. Place on waxed paper. Set in a warm place. Let rise for 30
minutes.

In a deep skillet heat cooking oil to 375 degrees. Using a slotted
spoon gently slip each doughnut into the oil. Fry for 2 minutes or
until golden brown, turning once. Drain on paper towels.

In another mixing bowl, blend 1 cup confectioners' sugar, 3
tablespoons water and 1/2 teaspoon vanilla extract. Drizzle over warm
doughnuts.

GRANDMAS SUGAR COOKIES

Grandma's Sugar Cookies

2 C All-purpose flour, sifted
1 C Sugar
2 T Milk
2 Eggs
½ C Margarine, softened
½ t Salt
½ t Lemon zest
1 t Baking powder
½ t Baking soda
½ t Nutmeg
Preheat oven to 375°F.

Cream the margarine with the salt, lemon zest, nutmeg, sugar and
eggs.

Sift the flour with the baking powder and baking soda. With electric
mixer on low speed, gradually add flour mixture to sugar mixture.
Add the milk and mix well.

Drop by tablespoons on a greased cookie sheet. Flatten cookies by
stamping with a cookie press or bottom of a drinking glass. Sprinkle
cookies with granulated sugar.

Bake at 375°F for 10 to 12 minutes. Makes about 3 dozen cookies.

CORN FRITTERS

Corn Fritters

16 oz can whole kernel corn
2 cups all-purpose flour
1 cup bacon crumbs
1 large onion, minced
3 large eggs
1/2 cup sugar
peanut oil for deep-frying

In deep fryer get peanut oil piping hot. While oil is
heating, in a large bowl combine other ingredients.
Drop by tablespoonfuls into hot oil. When brown and crispy
remove and place in a bowl that has been lined with
paper towels.

SAUSAGE GRAVY

Sausage Gravy

1 lb sage-flavored bulk pork sausage
2 T finely chopped onion
6 T all-purpose flour
1 quart milk
1/2 tsp poultry seasoning
1/2 tsp ground nutmeg
1/4 tsp salt
Dash Worcestershire sauce

Crumble sausage into a large saucepan; cook over medium-low heat.

Add onion; cook and stir until transparent. Drain, discarding all but
2 tablespoons of drippings.

Stir in flour; cook over medium-low heat for about 6 minutes or until
mixture bubbles and turns golden.

Stir in milk.
Add seasonings; cook, stirring, until thickened.

Skillet Baked Beans

Skillet Baked Beans

4 slices OSCAR MAYER Bacon, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (16 oz.) pork and beans
1 can (15-1/2 oz.) great Northern beans
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup firmly packed brown sugar


COOK bacon in large skillet until crisp. Remove bacon with slotted spoon; set aside. Drain skillet, reserving drippings in skillet.

ADD green pepper and onion to skillet; cook 3 minutes or until tender, stirring occasionally.

ADD remaining ingredients; simmer 10 minutes, stirring occasionally. Top with reserved bacon.

Makes 6 servings

CORNMEAL MUSH

Cornmeal Mush

You can eat it like hot cereal, or chill it and
then fry it. This goes well with syrup as a breakfast
dish, or with savory sauces and vegetables for dinner.
Makes: 8 servings

1 1/4 cups cornmeal
2 1/2 cups water
1/2 teaspoon salt

1 Mix together cornmeal, water, and salt in a medium
saucepan. Cook over medium heat, stirring frequently,
until mixture thickens, about 5 to 7 minutes.
2 If using as cereal, spoon mush into bowls and serve
with milk and sugar, if desired. If frying, pour mixture
into a loaf pan and chill completely. Remove from pan,
cut into slices, and fry in a small amount of oil over
medium-high heat until browned on both sides.
Serve with sauce of your choice.

Civil War Chicken

Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.

1 whole fryer or favorite chicken pieces
Pepper, to taste
6 slices salt meat
3 tablespoons flour

Split chicken down the back and place in iron skillet with 1 inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake 3 hours at 250 degrees F. Thicken gravy with flour paste. Good with rice.

Yields 4 servings.

WARTIME LEMON PIE

WARTIME LEMON PIE

1 lemon, juice and grated rind
Water, equal to amount of juice
25 large marshmallows, cut in half
3 egg yolks, beaten
3 egg whites, beaten with a pinch of salt

Juice and grate rind of one lemon. Add as much cold water as there is
juice. Put in double boiler. Add marshmallows. When thoroughly
melted, add beaten yolks and cook till thick. Add beaten whites to
this mixture. Cool slightly. Pour into a baked pie shell. Serve with
whipped cream topping.

1920 AMERICAN GOULASH

1920 American Goulash

1920 American Goulash
Servings: 6

3 slices of bacon
1 large onion, sliced
1 pound hamburger
1 can red kidney beans
1 quart tomatoes
pinch of salt
pinch of cayenne pepper
regular pepper
sliced carrots
cooked rice

Cut the bacon into small pieces and fry until crisp. Now add the onion
and hamburger meat.
Cook until the onion is golden and the meat is brown. Add the beans
and tomatoes; cook for 15 minutes. You can now add the carrots or rice
or both, for variety.

OLD FASHIONED BAKED BANANAS

Old Fashioned Baked Bananas

6 bananas -- ripe
1/2 cup sugar
2 tablespoons melted butter -- or other fat
2 tablespoons lemon juice
1/8 teaspoon salt

Select ripe bananas, skin, scrape off the stringly fibers, and split in half lengthwise. Place in a greased shallow baking dish, pour over them the fat, lemon juice, and salt which have been mixed together, and bake in a moderate oven for 20 to 25 minutes. Serve from the dish.

OLD FASHIONED BAKED INDIAN PUDDING

Old Fashioned Baked Indian Pudding

1 quart milk
1/3 cup yellow cornmeal
1 teaspoon salt
1/2 cup molasses
1/2 teaspoon ginger

Cook the milk, cornmeal, and slat in a double boiler for 20 minutes. Add the molasses and ginger, pour into a greased baking dish, and bake in a very moderate over (about 300 degrees) for 2 hours. Serve hot with vanilla ice cream, or chill and serve with cream.

OLD FASHIONED SCALLOPED CABBAGE AND APPLES

Old Fashioned Scalloped Cabbage and Apples

2 quarts shredded cabbage
1 quart tart sliced apples
2 teaspoons salt
1 teaspoon sugar
2 tablespoons butter
1 cup buttered bread crumbs

In a greased baking dish place alternate layers of the cabbage and apples, seasoning each with salt and fat and sprinkling the sugar on the apples. Over the last layer spread the buttered crumbs. Cover, and bake in a moderate oven for 45 minutes, or until the cabbage and apples are tender. Toward the last remove the cover so the crumbs can brown. Serve in the baking dish.

Makes 6 servings.

OLD FASHIONED STUFFED MUSHROOMS

Old Fashioned Stuffed Mushrooms

1 pound mushrooms (12-14 )
4 tablespoons butter -- or other fat
3/4 cup chopped celery
2 cups fine bread crumbs
2 teaspoons onion juice
pepper
1 teaspoon salt
1 tablespoon chopped parsley

Wash the mushrooms well, skin them, remove the stems close to the caps, and chop the stems fine. In a skillet melt 2 tablespoons of the fat, and the chopped mushroom stems and celery, cook for 5 minutes, and stir in the bread crumbs and seasonings . Turn the mushroom caps gill side up, and fill them with mounds of the stuffing. Place the stuffed mushrooms in a shallow pan, pour around them the rest of the melted fat, cover closely, and bake in a moderate oven (350 degrees) for 30 to 45 minutes. Toward the last remove the cover and let the crumbs brown lightly on top, or set the pan of mushrooms under the flame of the broiler for a few minutes to brown. Serve on rounds of buttered toast.

PEANUT BUTTER BREAD

2 c. flour
4 tsp. baking powder
1 tsp. salt
1/3 c. sugar
1/2 c. peanut butter
1 1/2 c. milk

Grease well a regular loaf pan.
Sift the flour, baking powder, salt and sugar together.
Add the peanut butter and beat well.
Add the milk and beat well.
Pour batter into the pan and bake at 350 for 1 hour,
or until tester comes out clean.
Makes 1 large loaf or 2 small ones.

HOMEMADE PIES

UTTERLY DEADLY SOUTHERN PECAN PIE

4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
1 1/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla

Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven about 45 minutes or until set.
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SWEET POTATO PUMPKIN PIE

1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum

Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.
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PUMPKIN CHIFFON LAYER CAKE

2 c. crushed graham crackers
1/2 c. sugar
1 stick melted butter

Mix and press into the bottom of a 9 x 13 inch buttered pan.

3 eggs
3/4 c. sugar
11 oz. cream cheese (1-8 oz. and 1-3 oz. pkg.)

When light and fluffy, pour over the first mixture and bake 20 to 25 minutes or until set at 350 degrees.

1 (16 oz.) can pumpkin
3 egg yolks (save whites)
1 c. sugar
1/2 tsp. salt
2 tsp. scant pumpkin pie spice

Cook over water in the double boiler for 5 minutes. Remove from heat and cool. (This may be done in the microwave for about 3-4 minutes instead of using the double boiler.)

1/4 c. water
1 pkg. unflavored gelatin

Add to the cooled pumpkin mixture.
Beat egg whites, adding 5 teaspoons of sugar, until stiff. Add to pumpkin mixture. Pour over the baked part of the cake and refrigerate. Put Cool Whip and nuts on the top.
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OLD FASHIONED RAISIN PIE


Pie shells for 9" pie plate (2)
2 1/2 c. raisins
3/4 c. walnuts
3/4 c. granulated sugar
3/4 c. brown sugar
Cornstarch
1 tsp. lemon juice

Simmer raisins until puffy (this can be done the day before if needed) by adding water (about 1 1/2 cups). Add sugar and simmer a few more minutes. Add lemon juice. Add walnuts.
Mix a supply of cornstarch and water and start adding to the raisins mixture, stirring constantly. When it has reached a pudding consistency, remove from fire.

Pour into the shell-lined pie plate and then cover with top crust. Brush top crust with cream or milk. Bake until brown (approximately 350 degrees for about 30 minutes).
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FRESH BLACKBERRY PIE


1 c. water
1 c. sugar
1 baked pie shell (cooled)
3 tbsp. cornstarch
3 tbsp. blackberry Jello (or black raspberry)

Cook sugar, water and cornstarch until thick and clear color. Remove from heat. Add 3 tablespoons blackberry Jello. Spoon a few spoonfuls of cooked mixture in bottom of cool pie shell. Fill pie shell with fresh or frozen blackberries. Pour remaining cooked mixture over the berries. Refrigerate. Serve with whipped cream or Cool Whip.
You may use fresh peaches and peach Jello or strawberries and strawberry Jello, or fresh cherries that have been pitted and cherry Jello. (Use more sugar for cherries.)
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FRESH RASPBERRY PIE

1 baked 9 inch crust, cooled
1 c. sugar
1 c. crushed raspberries
2/3 c. water
3 tbsp. cornstarch
1/3 c. water
Whole fresh raspberries
Whipped cream

Mix sugar, crushed berries and the 2/3 cup water. Cook until this comes to a boil. Add a small amount to the 1/3 cup water and 3 tablespoons cornstarch which you have mixed together until smooth. Add this mixture to the berry mixture and cook until thickened. Add small amount to the cooked crust. Cool slightly and add enough fresh whole berries to fill pie. Pour remaining sauce over all. Cool. Top with whipped cream.
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DUTCH APPLE PIE

1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold

PIE:

7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon

TOPPING:

1/3 c. sugar
3/4 c. flour
6 tbsp. butter

To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.

NOTE: Golden Delicious apples are especially nice.
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EASY CREAM CHEESE PUMPKIN PIE

1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)

Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently, so that it stays fluffy.
Spoon into pie shells. Crust should be well filled.

Cover and refrigerate for 1 hour.

Tp serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch.

KABOBS

CARIBBEAN CHICKEN KABOBS

4 chicken breast halves, skinned & boned
1 (16 oz.) can pineapple chunks
1/2 c. soy sauce
1/4 c. honey
1 clove garlic, minced
1/2 tsp. ground ginger
1 green pepper, cut into 1" pieces or 12 cherry tomatoes
Hot cooked rice (opt.)

Cut chicken in 1" cubes. Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour; arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade. Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired. Makes 4 to 5 servings.
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BROILED CHICKEN - MUSHROOM KABOBS

2 whole chicken breasts
3 green onions
1/4 c. soy sauce
1/2 tsp. ground ginger
1 clove garlic, crushed
1/4 lb. mushrooms
1/2 c. orange marmalade
2 tbsp. honey
1/2 tsp. salt
1 (8 oz.) pkg. sliced bacon

Remove meat from bone, cut into 5 pieces. In bowl, mix chicken, mushrooms and remaining ingredients except bacon. Broil bacon slices for 4 minutes or until partially cooked, turning once. Cut each slice in half. Wrap chicken with bacon. Arrange on rack in broiling pan. Pour marmalade mixture into small saucepan, over high heat, heat to boiling. Cook 6 to 8 minutes until slightly thickened. Broil kabobs 15 minutes or until chicken is fork tender. Brush with marmalade and turn kabobs occasionally.
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FAJITA KABOBS

1/3 c. A.1 Steak Sauce
1 (4 oz.) can diced green chiles
2 tbsp. lime juice
1 lb. top round or flank steak, thinly sliced across grain
2 med. red or green peppers, cut into 1 1/2 inch pieces
2 sm. onions, cut into wedges

1. In blender, blend steak sauce, chiles and lime juice until smooth; pour over steak and marinate at least 1 hour.
2. Thread steak, peppers and onions on skewers. Grill or broil to desired doneness.

3. Use leftover marinade to baste kabobs while cooking. Makes 4 servings.

Lemon juice may be substituted.

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FIESTA BEEF KABOBS

1/2 env. (1/4 c.) dry onion soup mix
2 tbsp. sugar
1/2 c. ketchup
1/4 tsp. salt
1/4 c. vinegar
Dash bottled hot sauce
1/4 c. salad oil
1 tbsp. mustard
1 1/2 lbs. beef chunk 1 inch cubes

In saucepan, combine first 8 ingredients and 1/2 cup water; bring to boiling. Reduce heat and simmer 20 minutes. Cool. Add meat and toss to coat. Refrigerate overnight.
Make kabobs alternating meat and veggies (green and red peppers, onions, canned potatoes, pineapples, cherry tomatoes, squash, mushrooms). Grill over medium coals 20-25 minutes brushing with marinade.
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FISH KABOBS

4 potatoes
1 sm. can of tuna fish
1/2 tsp. minced garlic & ginger
1/2 tsp. salt
1/2 tsp. cumin seeds
Some leaves of cilantro & mint
1 egg
Black pepper to taste

Boil potato to soft and mash and mix it with tuna fish and all the other ingredients. Then make little balls and flatten them. Whip the egg. Dip those flattened kabobs in egg and golden fry them.
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FRESH FRUIT KABOBS WITH CINNAMON
YOGURT SAUCE
1 c. unflavored yogurt
2 tsp. brown sugar
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 pts. fresh strawberries
1 pineapple, peeled, cored & cubed
1 honeydew melon, scooped into melon balls
3 kiwi fruits, peeled & sliced

Combine the yogurt with the sugar, vanilla and cinnamon. Alternating the fruits, thread them onto 6 inch bamboo skewers. Serve the fruit kabobs with the dipping sauce. Makes 24 kabobs.
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FRUIT KABOBS WITH COCONUT DRESSING

1 med. size red apple (unpeeled)
1 med. pear (unpeeled)
1 tbsp. lemon juice
21 unsweetened pineapple chunks
21 seedless red or green grapes (about 1/4 lb.)
21 fresh strawberries, capped
Coconut dressing

COCONUT DRESSING:

1 1/2 c. vanilla low fat yogurt
1 1/2 tbsp. flaked coconut
1 1/2 tbsp. reduced-calorie orange marmalade

Combine all ingredients in a small bowl; stir well. Serve over kabobs. Yields 1 2/3 cups.
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GRILLED VEGETABLE KABOBS WITH RICE

1/2 c. commercial oil-free Italian dressing
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. size yellow squash, cut into 1" slices
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushrooms
Vegetable cooking spray
2 c. hot cooked long grain rice (cooked without salt or fat)

Combine dressing, parsley and basil in a small bowl; cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals.
Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.

To serve, place 1/2 cup rice on each plate and top with 2 vegetable kabobs. Yield 4 servings (about 161 calories per serving). Protein 4.3; fat 0.6; carbohydrate 34.8; cholesterol 0; iron 2.1; sodium 284; calcium 70.
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APPLESAUCE DONUT HOLES

APPLESAUCE DONUT HOLES

2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. sugar
1/4 c. brown sugar
2 eggs
2 tbsp. oil
1/4 c. milk
1 c. applesauce
1 apple, grated
Cooking oil

Sift together first 6 ingredients. Set aside. Cream together sugars, eggs and oil. Add flour mixture, alternating with the milk until well blended. Add applesauce and grated apple.
Heat cooking oil in a deep skillet or pan until hot. Be careful not to overheat oil. Carefully add batter by the spoonful to the hot oil. Fry until golden brown (they will float to the top of the oil). Drain on paper towels and sift with powdered or cinnamon sugar.

DONUT HOLES

QUICK DONUT HOLES

2 c. flour
1/4 c. sugar
1 egg
1 tsp. salt
1/2 tsp. soda
1 tsp. nutmeg
1 tsp. baking powder
3/4 c. buttermilk
1/4 c. oil

Mix dry ingredients. Stir in buttermilk, oil and eggs. Beat with a fork. Drop by teaspoon in hot fat. Cook 3 minutes until brown. Can be coated with granulated sugar.