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November 2004 Archives

November 9, 2004

Flannel Cakes

1 quart (4 cups)of flour
1 pint (2 cups) milk or water
1 tablsoon butter - melted
1 teaspoon baking soda
2 teaspoons cream of tarter
Add melted butter to milk or water. Then stir in the baking soda. Now slowly stir into flour. Take cream of tarter and mix with a small amount of water. Add to flour mixture. Now pour out a spoonful onto hot lightly greased skillet.
Original Recipe
One quart of flour; one pint of milk or water. Put one tea-spoonful of carbonate of soda into the milk or water. Dissolve two tea-spoonfuls of cream of tarter in a small quantity of water. Add it to the batter immediately before baking it. To be baked in thin cakes, on a griddle. These are favorite breakfast cakes in Virginia.

Lady Baltimore Cake


1 cup butter
2 cups sugar
3 1/2 cups pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract

Lady Balitmore Cake Icing
2 1/4 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cups raisens
2/3 cups chopped pecans
3 shredded figs

Cream butter and add sugar gradually. Mix and sift all dry ingredients and alternatly with the milk, beginning with the flour mixture. Beat the egg whites until stiff and fold them in gently. Add vanilla extract. Bake in three 7-inch layer cake pans at a temperature of 360 degrees (moderate oven) for about 25 minutes.
Directions for Icing
Cook sugar, corn syrup, water and salt together until the temperature of 248 degrees is reached or to the firm ball stage. Pour the hot syrup into the well beaten egg whites while beating constantly. Add vanilla extract and continue beating until the frosting will hold its shape when tossed over the back of a spoon. Now stir in your raisins, pecans and shredded figs.

Apple Pudding no.1

Half lb of mashed apple
Half lb butter
Half lb sugar
5 eggs
2 tablespoon brandy (or rose-water)
Half a nutmeg
1 pastry crust

Peel apples and core them; cut them in small pieces, and stew in very little water til they are soft. Pass them through a sieve to free them from lumps. Beat the butter and sugar smooth, whisk the eggs and add to it; then stir in the apples (which should be half a pound when mashed), brandy (or rose-water) and nutmeg. Cover your pie plates with a rich pastry crust and bake in moderate over.

Great Meatloaf

1 1/2 pounds to 2 pounds ground beef or chuck
1/2 cup finely chopped onion
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces can tomato sauce, divided
1 teaspoon milk or cream
1 egg, slightly beaten
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
1/4 teaspoon dry mustard
2 tablespoons brown sugar
1 dash prepared mustard

Mix beef, onion, flour, salt, pepper in a bowl. Take a separate bowl and mix can of tomato sauce and add tablespoon of milk or cream, mix. Then add half tomato sauce mixture with beef mixture and add egg, honey, 2 teaspoons worcestershire sauce.
Now mix remaining tomato sauce mixture with tabelespoon of worcestershore sauce, dry mustard, brown sugar and dash prepared mustard.
Put beef mixture in 9-inch square baking pan and then pour tomato sauce mixture over beef mixture. Baking 350 for about an hour.

November 10, 2004

Creamed Potatoes

6 med potatoes, peeled, & cubed to 1/2 inches
3 tablespoons buter
1/4 cup flour
1 teasoon salt
1/4 teaspoon pepper
2 cups milk
paprika
parsley
creole seasoning

Bring to a boil the potatoes, reduce heat, cover and cook for 15-20 mins. Melt butter in saucepan. Stir in flour, salt, & pepper until smooth. Gradually add milk. Then bring mixture to a boil stirring for 2 mins or until thick.
Drain potatoes & place in serving dish. Pour sauce over potatoes & toss gently. Sprinkle paprika, creole seasoning, and parsley on top of potatoes.

Corn Chowder

2 cans cream style corn
1 can evaporated milk
1 can regular corn
5 small/medium potatoes, peeled & diced
1 small onion, diced
about 4 cups water
1 1/2 tablespoon cornstarch mixed in small amt cold water
salt & pepper to taste

Put your potatoes in the water & boil till slightly undone. Then add onion, cream corn, corn, milk, salt, pepper, & cornstarch. Simmer until thick.

Tried & Tested Easy Hearty Chili

2 lbs ground beef
1 med onion, chopped (I have used dry minced onion before)
3 cloves garlic (I always add garlic powder to taste)
3 cups water
1 (16 oz) can whole tomatoes,un-drained & chopped
1 (8 oz) can tomato sauce
2 tablespoons all-purpose flour
1 ? teaspoons salt
? teaspoon sugar (I add brown sugar to taste)
3 tablespoons chili powder
1 teaspoon ground cumin
? teaspoon dried oregano
? teaspoon dried whole basil
dash of red pepper
1 (16 oz) can pinto beans or dk red kidney beans

Combine ground beef, onion, and garlic (or garlic powder) in a large skillet. Cook until meat is browned, stirring to crumble meat. Drain off pan drippings and pour meat ingredients into large pot. Add water, tomatoes, tomato sauce, flour, salt, sugar, chili powder, cumin, oregano, basil, and pepper mixing well. Cover and simmer 1 ? hours (I let it simmer on really low heat for several hours for better flavor) Add pinto (or kidney) beans and simmer for another 30 minutes or however long you think best. Ladle into individual bowls and serve immediately.

Yummy Beef Stew

Mock Tender Roast cut into pieces
Butter
1 small can-Garlic Flavored Tomato Paste
1 small can-Regular Tomato Paste
1 large Onion diced
2 cups frozen Corn
2 cups frozen Peas
1 can Green Beans
4 Carrots
4 large Potatoes
about 1 tablespoon Garlic Powder
dash of Onion Powder
about 1 tablespoon Dried Oregano
about 1 teaspoon Dried Rosemary
about 1 tablespoon Dried Basil
4 Bay Leaves
Salt & Pepper to taste
Brown Sugar to taste
Water

First cut your roast into pieces for stew. Then fry them up with butter, salt & pepper in skillet. When pretty well browned and slightly cooked throw into your pot or pots (I needed 2 pots). Now dice up your carrots and potatoes. Add to pot(s). Open your tomato sauce cans and add them along with 1 can water for each. Add additional water to just barely cover veggies & meat. Let boil for a little while, till about when the carrots & potatoes have just lost their extreme hardness-about 30 minutes I guess. Now add your diced onion, garlic powder, dash of onion powder, oregano, rosemary, basil, bay leaves, salt & pepper to taste, and brown sugar to taste. Bring to a simmer, and simmer for a few hours occasionally stirring. Don't be alarmed if stew seems rather thin. By simmering for a few hours it will thicken up. Now when stew seems to be nearing a finish (its thickening & smelling really good) add your peas, corn & green beans. Let simmer for a little while longer until stew is to your liking.

Fried Rice

2 eggs
2 tablespoons light soy sauce
1 tablespoons sherry wine (optional)
2 tablespoons peanut oil
1 slice ginger, minced
4 cups cooked rice*
2 cups cooked chicken, shrimp, ham or combination of all three
4 scallions, sliced

Lightly beat eggs. Set aside. Mix together sherry wine and the two soy sauces. Set aside. Heat dry skillet or wok. When smoking hot, swirl in peanut oil. Stir in minced ginger. Add rice and cooked meat and stir-fry 2 minutes. Pour in soy sauce mixture. Stir. Add scallions. Stir-fry 1 minute. Pour eggs over top of rice, covering as much area as possible. Continue to stir fry the rice and cook until egg firms, about 1-2 minutes.
NOTE: *Try to use a fresh batch of rice. It makes a difference. If using cold, leftover rice, add two tablespoons water to the soy sauce mix. Serves 4-6

Raspberry Salad

9 cups salad greens
2 cups fresh/frozen raspberries
2 tablespoon olive oil
2 tablspoon cidar vinegar
4 teaspoon sugar
1/8 teaspoon salt
dash pepper

In salad bowl, combine greens and 2 3/4 cups berries. Mash remaining berries (strain and discard seeds optional.)
Whisk together berry juice, oil, vinegar, sugar, salt & pepper. Best if sets for at least 30 mins. Then drizzle over salad, gently tossing.
Yielf: 12 servings

Peachy Keen Pork Chops & Rice

4-6 thin boneless pork chops
1-2 tablespoons oil (I used olive)
1 can of peaches (in syrup)
3-4 tablespoons brown sugar
1/2- 1 teaspoon ginger
dash of majoram
dash of dried mint leaves
1 1/2 teaspoon corn starch & a little cold water to dissolve in
salt and pepper to taste
3 or more cups of cooked rice

Salt and pepper pork chops then brown your pork chops in oil. When well browned drain of excess oil. Add peach syrup, brown sugar, ginger, majorum and mint leaves. Slice peaches and add to mixture. Cover and let simmer until pork chops are cooked throughly (about 10-20 minutes). When done add the cornstarch (that is already dissolved in a small amount of cold water) and stir and continue simmering until mixture is thickened. Place pork chops and sauce over hot cooked rice.

Spicy Honey Mustard Tilapia

8 tilapia fillets
1/2 cup of mustard
1/4 cup honey
1 teaspoon bronze seafood seasoning
1 teaspoon dill
1 tablespoon olive oil
1/4 teaspoon balsamic vinegar
dash of the following:
creole seasoning
salt
pepper
poppy seed
1/2 cup of melted butter

Mix all the seasonings, balsamic vinegar, olive oil, mustard, and honey together in a bowl. Then take your butter and pour it into a baking dish large enough for 8 fillets. Place your fish into baking dish, then spoon over your honey mustard mixture. Bake at 375 F for about 30 mins.

Mocha Milk Punch

1 quart coffee ice cream, divided
2 cups strong coffee, chilled & divided
2 cups milk, divided
1/2 cup bourbon, divided
1/2 cup light rum, divided
1/2 cup creme de cacao, divided
Additional coffee ice cream
Sifted cocoa (optional)

Combine hald of all ingredients, except additional ice cream, in container of an electric blender; process until smooth. Repeat procedure with remianing ingredients, except additional ice cream. Pour punch into chilled bowl and top with scoops of addiotnal coffee ice cream. Sprinkle with softed cocoa, if desired. Yeild: about 3 quarts.

Orange Blush

2 (6 ounce) cans frozen orange juice concentrate thawed & undiluted
2 cups cranberry juice cocktail
1/2 cup sugar
1 (28 ounce) club soda, chilled
Crushed Ice

Combine orange juice concentrate, cranberry juice cocktail, and sugar in a serving pitcher; stir well to dissolve sugar. Chill throughly. Stir in chilled club soda just before serving. Pour over crushed ice in glasses & serve. Yeild: 12 servings.

Frosted Cranberry-Cherry Pie

Crust:
Curst for 2 crust 9 inch pie
Filling:
1 (21 oz) can cherry pie filling
1 (16 oz)can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
Glaze & Topping:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup almond slices

Heat oven to 400. In large bowl mix cherry filling, cranberry sauce, cornstarch and cinnamon. Spoon into crust. Top with top crust, seal edges, flute, and cut slits to vent. Bake at 400 for about 40 to 50 minutes, or until crust is golden brown. You can cover crust with strips of tin foil after about 15 or 20 minutes to prevent crust from turning dark brown. Remove pie from oven. Immediatly in small bowl blend powdered sugar, corn syrup, and enough water to make a drizzling consistancy. Drizzle over hot pie. Decorate or spirnkle with almonds. Cool at least one hour before serving. Makes 8 servings.

Homemade Vanilla Custard & Strawberries

The Custard:
3 eggs beaten
3/4 cup sugar
1 tablespoon all-purpose flour
2 cups milk
1 cup whipping cream
1 teaspoon vanilla extract
The Strawberries:
You can slice fresh strawberries onto custard or you can make this strawberry mixture:
1 quart of strawberries (crushed)
1 cup sugar

Combine eggs and sugar in top of double boiler; beat well. Add flour , stirring until smooth. Gradually add in milk and whipping cream. Cook over boiling water, stirring constantly with a metal spoon. 10 minutes or until mixture thickens and coats the spoon. Remove from heat; stir in vanilla. [Note: For those like me who don't have a double boiler just use a small pan on the bottom with water and place a medium or larger pan on top to cook the ingrediants. Pour mixture into six 6-ounce custard or dessert cups. Cover and chill throughly.
Mix strawberries & sugar and then spoon into custard. Serve chilled for best results. Yeilds 6 servings

Strawberry Pizza

Crust:
2 1/2 cups flour
2 sticks butter (total of 1 cup)
2/3 cups confectioners sugar

Filling:
1 8 oz cream cheese
1 cup powdered sugar
1 1/2 or 2 cups whipped topping

Topping:
1 qt crushed strawberries
1 1/8 cup confectioners sugar
3 tablespoons corn starch
3 tablespoons water
1 teaspoon vanilla

Directions: For crust mix flour and powdered sugar. Then blend in butter. Press into baking pan and bake for 10 to 12 minutes at 350. Cook throughly. Then cool. For the filling cream together cream cheese, powdered sugar, and whipped topping. After the above crust is cooled spread filling mixture. For the topping mix all the ingredients. Work until thickened. Spead on filling. You can garnish with strawberry halves.

Watermelon Ice

4 Cups seeded 1-inch watermelon chunks
1/4 cup thawed frozen unsweetened pineapple juice concentrate
2 tablespoons fresh lime juice
Fresh Melon balls (optional)
Fresh Mint leaves (optional)

Place Melon chinks in a single layer in plastic freezer bag; freeze until firm, about 8 hours. Place frozen melon in food processor container fitted with steel blade. Let stand 15 minutes to soften slightly. Add pineapple juice and lime juice. Remove plunger from top of food processor to allow air to be incorporated. Process until smooth, scraping down sides of container frequently. Spoon into individual desert dishes. Garnish with melon balls and mint leaves if desired. Freeze left overs. Makes 6 servings Variations:
Honeydew Ice:
Substitute honey dew for watermelon and unsweetened pineapple-guave-orange juice concentrate for pineapple juice concentrate.
Cantloupe Ice:
Sunstitute cantaloupe for watermelon and unsweetened pineapple-guava-orange juice concentrate for pineapple juice concentrate.
Recipe by Tabby

Chicken n Dumplins

1 stewing hen cut up
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
1 cup milk
About 3 tablespoons flour
About 1 cup milk
Salt
Pepper

Boil your chicken. While its near done take 2 cups flour, salt, and baking powder and cut in butter and do so until small crumbly appearance. Then add one cup of milk to mixture and stir. Bring broth to a boil, drop in dumpling mixture by tablespoonfuls, then turn heat down to simmer and cook for about 10 minutes. The less cooked at a time the better they turn out. When all dumplings have been cooked and set aside in a dish with the cut up chicken, take the 3 tablespoons of flour and mix with a enough water to make a thick mixture then pour into remaining broth stirring immediately. Then take and add about a cup of milk, along with salt and pepper to taste.

Creamed Chicken

? cup butter
? cup flour
1 ? cup milk
Salt
Pepper
6 slices or so toast
Cooked chicken (about a cup)
Optional: 1 tablespoon sherry

Have your chicken cooked, I fry mine in some butter. Take the butter and melt it in a saucepan. Then when all your butter is melted add your flour slowly and stir constantly. Boil mixture for about one minute then add your milk. Key is to constantly stir. Then keep stirring until it becomes thick. Then add your salt & pepper to taste, and then chicken, then sherry if being used. Pour over toast. Note: Its excellent over homemade bread that is toasted.

Honey Mustard Chicken

1/3 cup Dijon Mustard
1/3 cup honey
2 tablespoons chopped fresh till or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
2 tablespoons of orange marmalade for more ZEST (optional)
1 (2 1/2 lb) chicken, quartered

Preheat oven to 400 F. Combine mustard & honey in small bowl. Stir in dill & orange peel. Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken; coat well. Then turn chicken over and gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Then brush the skin with remaining sauce. Bake until juices run clean when thickest part of chicken is pierced with a knife, should be about 30 minutes. Or for a quicker meal use skinless chicken breasts. Broil chicken turning once until no longer pink, about 15 minutes. Prep Time: 10 minutes Cooking Time: 30 mintues (or 15 minutes for the speedier method) Serves 4

Brown Applesauce Cake with Caramel Frosting

1 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 egg
3 cups all purpose flour-divided
2 teaspoons baking soda
? teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups applesauce
2 cups raisins (optional)
1 cup black walnuts or pecans
Frosting
1 tub of caramel cake frosting ~Duncan Heines

Cream butter in large mixing bowl; gradually add brown sugar, beating until light and fluffy. Add egg, beating well. Combine 2 ? cups flour, soda, salt, and spices; add to creamed mixture beginning and ending with the flour mixture. Beat well after each addition. Dredge raisins and walnuts (or pecans) in remaining ? cup flour. Pour batter into a greased and floured 10-inch tube pan. Bake at 350o for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and cool completely. Then add your caramel icing.

Mayflower Grape Cake

1/2 cup shortening
1 1/2 cups sugar
3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1 1/2 teaspoons vanilla extract
4 egg whites

Grape Filling
1 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoon salt
1 cup grape juice
1 cup water
1/2 cup lemon juice
2 tablespoons butter or margarine, softened

Grape Frosting
1 1/2 cups sugar
2 egg whites
1/4 cup plus 2 tablespoons grape juice
1 teaspoon corn syrup

Cake Directions
Cream shortening: gradually add sugar, beating well. Combine flour, baking powder, and salt; set aside. Combine milk and water. Add flour mixture to creamed mixture alternatly with milk mixture, beginning and ending with flour mixture. Mix well after eacg addition. Stir in vanilla.
Beat egg whites (at room tempature) until stiff peaks form; fold into batter.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes; remove layers from pans, and let cool completly.
Split each layer horizontally and spread grape filling between layers, reserving 1/2 cup grape filling. Spread grape frosting on top and sides of cake. Drizzle top of cake with remaing grape filling. Yeild: one 4 layer cake.

Grape Filling:
Combine sugar, cornstarch, salt, grape juice, and water in a medium saucepan, stiring well. Bring mixture to a boil over medium heat,and boil 1 minute, stirring constantly.
Remove from heat; add lemon juice and butter, stirring until well blended. Cool. Yeild: about 2 cups.

Grape Frosting:
Combine sugar, egg whites(at room temp), grape juice and syrup in the top of a large double boiler. Beat on low speed of electric mixer until well blended.
Place over boiling water; beat constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat, and beat until frosting is thick enough to spread. Yeild: enough for one 4 layer cake.

Red Velvet Cake

Cake:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 oz. bottle of red food coloring
3 Tbl. cocoa powder
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 Tbl. vinegar
1 tsp. baking soda

Frosting:
2 packages cream cheese (3 oz. each), softened
6 Tbl. butter, softened
1 tsp. vanilla
2 cups sifted powered sugar

Cake:
Cream shortening, sugar, eggs, and vanilla. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix baking soda and vinegar in small bowl; add to batter. Blend. Bake in three 9" or 10" pans for 20 - 25 minutes at 350?. Let cool completely. Cover with frosting.
Frosting:
Blend all ingredients until smooth.
Recipe by Chari

Easy Popovers with Whipped Cream

2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
? teaspoon salt
1 tablespoon brown sugar
? teaspoon cinnamon
? teaspoon nutmeg
Whipped Cream:
1 cup heavy whipping cream
1 ? tablespoons sugar

Beat your eggs till fluffy. Add brown sugar. Then alternately add flour and milk. Beating mixture after each addition. Then add melted butter, cinnamon, nutmeg and salt. Beat well. Take your muffin pan and grease generously. Put in oven heated to 450 for a few minutes until muffin pan is good and hot. Then pour mixture into muffin tin about two thirds full. Then put into oven and cook for 20 minutes at 425 degrees. Then turn oven down to 350 and cook an additional 20 minutes. For the Whipped Cream, beat the whipping cream for about a minute, then add the sugar and keep beating it. It should form stiff peaks when its ready. Serve whipping cream in warm (not hot) popovers. Makes 8 popovers.

Onion, Garlic and Herb Bread

2/3 cup chopped onion
2 cloves garlic, minced
1 T butter
1 cup + 2 T water
? tsp herb (thyme, basil, oregano or rosemary)
3 cups bread flour
1 T sugar
1 ? tsp salt
1 ? tsp yeast

Saute the onion and garlic in butter until tender. Cool to room temperature. Add to bread machine, along with other ingredients in order.
Recipe by Tara

Easy Lasagna

1 1/2 jars sp sauce of your choice.
(We usually use Ragu Parmesean & Romano)
1 lb ground chuck or beef
1 lb (15 oz) ricotta cheese or cottage cheese
2 eggs
8-10 oz of mozz cheese
(we usually use abt 2 to 3 regular size bags of shredded chz)
onion (optional)
1 box lasagna noodles
Parmesean cheese

Put small amount of sauce on bottom of 9x13 baking pan. In seperate bowl mix together meat (uncooked), ricotta (or cottage) cheese, and eggs. In pan add noodles (uncooked), then on top of noodles add 1/2 of meat mixture. Then sauce, then cheese. Repeat layers until you reach the top and top with noodles, sauce then more cheese & sprinkle parmesean. Now cover with foil and bake at 350 for about 1 1/2 hours. (This is one of those meals you can make early in the day, throw in the fridge and later toss in the oven)

Homemade Enchilada's

Sauce:
1 Tbl vegetable oil
4 cloves garlic, chopped
1/2 large chopped onion
3 Tbl red chile powder
3 tsp oregano
1 tsp crushed whole cumin seed
2 1/2 Tbl cocoa
6 cup water or meat stock
couple bouillon cubes, optional

Meat Mixture:
1 pound ground beef
1/2 large onion, chopped
Add a pinch of garlic & onion powder.

Other Ingredients:
2 tsp vegetable oil
8 (8 inch) flour tortillas
8 ounces shredded Colby cheese

Directions-
For the Sauce:
Combine garlic and oil, saut? around until garlic is a golden color. Now add red chili powder, oregano, and cumin. Stir until mixture is hot and begins to smell good. Now add cocoa, water or meat stock and bullion cubes (if adding). Bring the sauce to a gentle simmer, and let simmer till needed.
For your meat mixture:
While the sauce is simmering, fry up a pound of hamburger, onion, and a pinch of garlic and onion powder. Now grate 1 lb. Monterey Jack or a mild cheddar cheese. Set aside. These will be used between the layers of your enchilada. Fry your tortillas in another tablespoon of vegetable oil. Preheat oven to 350 (175 Fahrenheit). Spoon some meat mixture & cheese into center of each tortilla. Then roll up and put in a 9 X 13 baking dish or pan. Pour sauce over tortillas and top with cheese and any remaining meat mixture. Put in oven and bake for 20 to 30 minutes.

Crab Rangoons

1 package of cream cheese, softened
about 3/4 to 1 cup of imitation or real crab meat, diced/flaked
2 green onions, chopped fine
dash of pepper (white pepper would probably be good but we used black)
about 2 tablespoons sugar
Wonton/Egg Roll wrappers

Whip up the cream cheese so its fluffy. Add the crab, green onions, pepper, and sugar. Mix well. Now fold your egg roll or wonton wrappers as usual, adding in the about a tablespoon or two of the cream cheese mixture. Fry in hot oil for about 5 minutes or until wrapper is browned.

Black Bean Soup

1 pound dried black beans
1/2 package bacon
1 cup chopped onion
1 teaspoon dried thyme
3 garlic cloves, sliced
2 bay leaves
1/2 teaspoon salt
5 cups chicken or vegetable stock
3 cups water

TOPPINGS:
3 corn tortillas, cut into 1/4" strips
6 tablespoons minced onion
6 tablespoons minced cilantro
6 lime wedges

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.

Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.

Molasses Crinkles

3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar

Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.

Persimmon Bread

1 1/2 cups sugar
1/2 cup oil
1 cup mashed persimmons
1/2 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cups all purpose flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1/2 cup chopped dates
1 cup finely chopped walnuts or pecans

Cream sugar and oil, add eggs and mix well. Add persimmons and all the spices. Sift flour, baking powder and soda together. Add to mixture. Add dates and walnuts or pecans. Mix well. Spray or grease 4 mini loaf pans and fill 3/4 full. Bake 350 for 55 minutes or until sides pull away from pab. Cool in pans on rack for 5 minutes then turn out on rack to cool completly.

Sweet Potato Custard Pie

1 cup mashed, cooked sweet potato
1-1/2 cups sugar
1-2/3 cups milk
3 eggs
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 teaspoon grated fresh orange rind
1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)

Tilapia Parmesan

6 tilapia filets
1⁄4 cup Parmesan cheese,grated
6 garlic cloves,minced and roasted
2 tablespoons fresh parsley flakes
2 tablespoons fresh bread crumbs
1 tablespoon olive oil
2 tablespoons butter

Mix Parmesan cheese,garlic,parsley,and bread crumbs;set aside.
Heat large saut? pan and add olive oil and butter.Season filets with salt
and pepper.Saut? filets 2 to 3 minutes per side until almost done.Sprinkle
cheese mixture on filets and saut? for an additional 1 to 2 minutes on each
side.

November 11, 2004

Cajun Gravy

4 tablspoon butter
1/2 cup minced onion
1/3 cup minced celery
1/3 cup green pepper
2 minced cloves or garlic
1/2 cup flour
2 15 oz cand of chicken broth or 1 qt of homemade chicken stock
1 bay leaf
1 teaspoon chili flakes
1/2 teaspoon black pepper
salt

In a medium saucepan, saute onion, celery, and green pepper in butter of moderate heat until the onions are translucent. Add garlic and flour and mix until well incorperated. Continue to cook over moderate heat, stirring frequently, until the mixture is a light brown color, which takes about 5 minutes. Add 1 cup of stock or broth and bring to a boil, stirring constantly with a whisk. Add remaining stock or broth and bring to a boil stirring constantly. Add bay leaf, chili flakes, and black pepper. Let simmer for 10 minutes, stirring frequently. If a thicker gravy is desired, simply let boil and reduce slightly. Add salt if needed.

Cherry Cheese Loaves

2 packages (1/4 oz each) active dry yeast
1/2 cup lukewarm water (110 - 115)
1 cup sour cream (8 oz)
1/2 cup butter or marg, cubed
1/2 cup sugar
2 eggs
4 cups flour

FILLING
2 packages, one 8 oz and one 3 oz, cream cheese - softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
1 21 oz can cherry pie filling

GLAZE
2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract

In large bowl dissolve yeast in warm water. In saucepan heat sour cream, and butter to 110-115 degrees. Add to yeast. Add sugar and eggs then mix well. Do not knead. Cover and refridge over night.
In small bowl beat cream cheese, sugar, egg and almond extract until smooth, then divide into 4 portions.
Roll each into 12 in x 8 in rectangles. Spread 1/4 of cream cheese mixture down center of each rectangle. Spoon 1/4 of pie filling over cream cheese. Fold lengthwise into one thirds. Pinch side seams and ends to seal. Place seam side down on greased baking sheets.
With sharp scissors make several 1 inch diagnol cuts near center of loaves. Cover and let rise in warm place until doubled, which is about 1 hour. Bake 375 for 20-25 minutes or until lightly browned.
Combine glaze ingredients. Drizzle over warm loaves. Cool on wire racks. Refridgerare. Yeilds 4 loaves.

General Observations on Cakes

- Taken from American Matron 1851 -

It is an excellent plan for the mistress of a household to keep always a tire*, high in the neck, with short sleeves, for herself or her domestic to put on, when either bread or cake is to be made. Always requre your cook to do this more especially if she has other duties to perform out of the kitchen. Have it well understood that it must be kept for this purpose, and this alone. To be taken off when this duty is accomplished.
Have every thing which you require in your preparation at hand, before commencing. Be equally careful not to make trouble for your domestic or yourself, by scattering materials, by soiling your tables or the floor, or by the needless multiplication of utensils.
Have your pans buttered, your flour and sugar sifted and weighed; your butter washed and weighed; your eggs counted, ready to be broken; the spices and fruits all ready. Use wood or earthen in preference to tin vessels to make your cake in.
Put your eggs into cold water some time before breaking them. They will beat to a finer froth, and in shorter time when cold. In summer, put them into water with a little ice. It is better to beat them in a cold place rather than a hot room.
All cakes are decidedly lighter if the whites and yolks are beaten separatly. It is well always to require this to be done. Beat the yolks well, adding graducally the sugar, where there is no butter to be used. But if the butter is needed, work your butter to a cream, adding from time to time the sugar, until the quantity is used; then, the yolks, well beaten; and lastly, the whites, beaten to stiff froth. Every one will, I think, be sufficiently repaid for the time and trouble in so doing, by the finer quality of thier cake.
In mixing your cake, do not use the hands, if possiable to avoid it, particularly in warm weather. The warmth of the hand will be apt to make your cake heavy. A wooden spatula or spoon should be kept for this purpose alone.
All cakes, not made with yeast, should be bakes as soon as possible after they are mixed, as the ingredients are very liable to separate.
Sugar should be rolled with the rolling-pin to a powder on a clean bread board, and sifted through a fine hair sieve. Crushed white, or loaf sugar, must be used for sponge and pound cakes, and all other rich white cakes. Brown sugar, coarse grained, but clean, will answer for plum cakes, and some of the cup and loaf cakes. Still these last are nicer made of crushed sugar. It can be purchased, ready powdered, at the stores.
Firkin butter should be cut in small pieces, well washed and drained before using it, or the cake will be heavy.
Lemon peel should be pared very think, and with a little sugar, beaten in a mortar (marble if you have it) to a paste; then mixed with either wine, cream, or little milk, so as to divide easily among the other ingredients. The better way to give the lemon flavor to cake or custard, is to rub a piece of sugar some time over the rind of a fresh lemon; the hard sugar tears the cells in which the oil of the lemons is enclosed, and the oil is attracted into the pores of the sugar. As the sugar us discolored, scrape it off with a knife, and it is well, perhaps, to dry this sugar before using it in delicate cakes. This can be kept in jars or bottles. Any oil or essence, to be added tocake, should be dropped upon a lump of sugar, and then put into the dough to dissolve.
Black or white plum cakes requrie less butter and eggs, for having yeast in them, and eat equally light and rich. If the dough be only of flour, milk, water, and yeast, it becomes more tough and is less easily divided than if the butter be first mixed with these ingredients and the dough afterwards set to rise.
Fresh eggs are required for nice white cakes. Sponge cake, savory biscuit, pound cake, and ladies'-finger cakes, should never be attempted without fresh eggs.
Eggs kept in lime, or in any other preparation, will answer for simpler mixtures.
Fruit is the last article to be added to cake, and immediatly before putting it into the oven. Cask raisins should be washed before they are stoned, as also box raisins, unless they are fresh. To stone them, cut them once or twice, and remove the stones. Some persons chop them very fine.
It is well to prepare currants before they are needed. Wash them well in warm water, rubbing them between the hands; and then drain off the water. Continue to do this until the water is clear, drain them in the colander, spread them on a cloth on the table, and rub them dry with the cloth. Finish drying them in a very gentle heat. If they are added to cakes or puddings damp, they will make it heavy.
Buttered paper should be put in the bottom and sides of pans, when the cake requires a long baking; and paper not buttered is good for other cake to prevent burning. If the oven is too hot, place a sheet of paper on the top of the cake, to prevent the top from burning.
The heat of the oven is of great importance in baking cakes, especially those that are large. If not pretty quick, the batter will not rise. If not long enough lighted to have a body of heat, or if the heat has become slack, the cake will be heavy. To know when it is well soaked, take a broad-bladed knife that is very bright, or a clean straw, and plunge it into the centre, draw it out instantly, and if there should be the least stickiness, the cake is not cooked, and should be immediately returned to the oven. Saleratus or soda should be always kept, rolled and sifted, and when used for hot cakes, should be dissolved in a very little warm, not hot, water. Some people keep saleratus dissolved ready for use. Put as much saleratus into a bottle as will dissolve, when filled with water, using two table-spoonfuls of the liquid instead of a tea-spoonful of powder. This answers better for hot cakes than for cup or loaf cakes. When eggs are broken, be exceedingly careful that noe of the yolk becomes migled with the white. A very little of the yolk will sometimes prevent the white from foaming well. Take a cup and break the shell on it; allow the white to fall out into it, and put the yolk into a bowl; transfer the white from the cup into a shallow meat-dish. Beat them with an egg-beater, or a long bladed knife. Hold the knife almost parallet with the dish; give a quick, sharp stroke througgh the whole length. Beat them in a cool place till you can cut the froth, or till it slifes from your knife in one mass. It is better not to stop beating, when once begun, until you have finished; as it will become liquid and cannot be restored, and your cake will be heavy. These directions are given, to be applied to each of the following recipes; and are now given to avoid useless repetition in each recipe. Almonds can be obtained ground in Europe. I know not that they are so prepared here. To blanch them, pour boiling water over them, let them stand from ten to fifteen minutes, drain them, rubb their skins off with a cloth; lay them in a warm place to dry. If to be pounded, add orange water or rose water to prevent them from oiling. Keep this paste in a cool place. Stir the almonds into the sugar and butter, or the cake will be streaked. This should be prepared the day before wanted.
Griddle cakes may be made with new-fallen snow, very light, in proportion of a tea-cup of snow to a pint of milk.
Fresh-fallen snow contains a large portion of ammonia, which renders the cakes light; but which also soon evaporates, rendering the old snow useless for this purpose.

WEIGHTS AND MEASURES. As all families are not prepared with scales and weights, the following list will be found useful:-
Wheat Flour, one pound is one quart.
Indian Meal, one pound two ounces is one quart; sixteen large table-spoonfuls are one half pint.
Butter, when soft, one pound one ounce is one quart; eight table-spoonfuls are one gill.
Loaf Sugar, when broken, one pound is one quart; four large table-spoonfuls are one half gill.
White Sugar, powdered, one pound one ounce is one quart; a common-sized tumbler holds one half pint.
Best Brown Sugar, one pound two ounces is one quart; a common-sized wine glass holds one half gill.
Eggs, average size, ten eggs are one pound.

*Meanings of Words:
Tire - apron like piece of clothing.

November 12, 2004

White Fricassee

Cut a pair of chickens into pieces, as for carving; and wash them through 2 or three waters. Then lay them in a large pan, sprinkle them lightly with salt, and fill up the pan with boiling water. Cover it and let the chickens stand for half an hour. Then put them immediatly into a stew-pan; adding a few blades of mace, and a few whole peppercorns, and a handful of celery, split thin and chopped finely; also, a small white onion sliced. Pour on cold milk and water (mixed in equal portions) sufficient to cover the chickens well. Cover the stew-pan, set it over the fire, and let it stew till the chickens are throughly done, and quite tender. While the chickens are stewing, prepare, in a small sauce-pan, a gravy or sauce made as follows: - Mix two tea-spoons of flour with as much cold water as will make it like a batter, and stir it till quite smooth and free from lumps. Then add to it, gradually, half a pint of boiling milk. Next put in a quarter of a pound of fresh butter, cut into small pieces. Set it over hot coals, and stir until it comes to a boil, and the butter is well melted and mixed throughout. Then take it off the fire, and, while it is hot, stir in a glass of madeira or sherry, and four table-spoons of rich cream, and some grated nutmeg. Lastly, take the chickens out of the stew-pan, and pour off all the liquor, &c. Return the chicken to the stew-pan, and pour over it, hot, the above-mentioned gravy. Cover the pan closely, and let it stand in a hot place, or in a kettle of boiling water for ten minutes. Then send it to the table in a covered dish.
To the taste of many persons, this fricassee will be improved by adding to the chicken, while stewing, some small, thin sliced of cold boiled ham.
Rabbits or veal may be fricasseed in the above manner.

November 18, 2004

Molasses Cake

1 cup molasses or cane syrup
1/4 cup butter, cut in pieces
1/2 tablespoon cinnamon
2 small eggs, beaten
1 3/4 cups sifted flour
1/2 teaspoon soda dissolved in small amt of warm water

Take molasses or cane syrup and add butter pieces into a saucepan. Stir over very low heat until butter is soft enough to mix together easily. Then add cinnamon, beaten eggs, and sifted flour. Then after you stir that till most of lumps are out, add in the soda which was dissolved in warm water.
Grease baking pan and bake 350 for 45 minutes.
350 for about 45 minutes
note: recipe cut in half from original

Original recipe
Molasses Cake. - Cut up a quater of a pound of fresh butter unto a pint of West India Molasses. Warm it just sufficiently to soften the butter, and make it mix easily. Stir it well into the molasses and add a tablespoon of powdered cinnamon. Beat three eggs very light and stir them, gradulally into the mixtire, in turn with barely enough of sifted flour (not mroe than a pint and a half) to make it about as thick as a pound-cake batter. Add, at the last, a small or level tea-spoonful of pearlash, or a full one of soda, dissolved in a very little warm water. Butter some small tin cake-pans, or patty-pans, put in the mixture, and set them immediatly into the oven, which must not be toohot, as all cakes made with molasses are peculiarly liable to scorch on the outside.

******************
Cream Cheese frosting
1 package cream cheese
1 tablespoon milk
3/4 cup powdered sugar
dash cinnamon

Cream the cream cheese, add the powdered sugar and then mix well. Add the milk and test to make sure its sweet enough, if not you can add more powdered sugar till desired. Then add dash of cinnamon and spread on cooled Molasses cake.

November 21, 2004

Strawberry Cakes

Cakes
4 1/2 cups flour
2 sticks butter
3 eggs
2 tablespoons sugar

Strawberry Filling
2 cups strawberries
1 cup

Icing
4 cups powdered sugar
4 egg whites

Take flour and cut butter into it, until it resembles a crumbly texture. Beat eggs in separate bowl. Add into eggs the sugar, mixing well. Add egg mixture to flour mixture. If mixture seems very stiff add a little cold water. Knead dough until it is no longer sticky. Roll dough out onto floured surface, into a thick sheet. Use a biscuit cutter or glass to cut circles out of the dough, dipping utensil into flour so as not to stick. Butter baking sheets, laying the cakes on it, but leaving maybe an inch apart or so. Preheat oven to 425 and bake until light brown*. Original recipe said bake in brisk oven.

*Not sure on the temperature of the oven, but I am guessing a rather hot oven since these are very biscuit - like I think -, and many recipes that called for brisk oven were biscuit like or pie like. Once I try these I'll update my oven figure if needed. If you try this recipe and find a better oven temp please let me know on the tagboard! Or if you know what general temp is a "brisk oven" hehe

Now mash the strawberries and add the sugar. Reserve some strawberries whole to add to the top of the cakes.
Once the cakes are cool half them. Add a generous amount of the mashed strawberry mixture to the bottom of the half. Cover with the top piece and press it down slightly. To make the icing beat the egg whites till foamy. Then add the powdered sugar a small amount at a time and beat well after each addition of powdered sugar. Then ice the sides and top with icing. Before icing has dried add some whole strawberries, one large one in the center and then smaller ones around it forming a circle.

Original Recipe:
Strawberry Cakes. - Sift a small quart of flour into a pan, and cut up among it half a pound of the best fresh butter; or mix in a pint of butter if it is soft enough to measure in that manner. Rub with your hands the butter into the flour, till the whole is crumbled fine. Beat three eggs very light; and then mix with them three table-spoonfuls of powdered loaf-sugar. Wet the flour and butter with the beaten egg and sugar, so as to form a dough. If you find it too stiff, add a very little cold water. Knead the dough till it quits your hands, and leaves them clean. Spread some flour on your paste-board, and roll out the dough into a rather thick sheet. Cut it into round cakes with the edge of a tumbler, or something similar; dipping the cutter frequently into flour to prevent its sticking. Butter some large square iron pans or baking sheets. lay the cakes in, not too close to each other. Set them in a brisk oven, and bake them light brown. have ready a sufficient quantity of ripe strawberries, mashed and made very sweet with powdered white sugar. Reserve some of your finest strawberries whole. Reserve some of your finest strawberries whole. When the cakes are cool, split them, place them on flat dishes and cover the bottom piece of each with mashed strawberry, put on thickly. Then lay on the top pieces, pressing them down. Have ready some icing, and spread it thickly over the top and down the sides of each cake, so as to enclose both the upper and lower pieces. before the icing has quite dried ornament the top of every cake with the whole strawberries, a large one in the centre, and the smaller ones placed round in a close circle.
These are delicious and beautiful cakes if properly make. The strawberries, not being cooked, will retain all their natural flavour. Instead of strawberries you may use raspberries. The large white or buff-coloured raspberry is the finest, if to be eaten uncooked.

November 22, 2004

Oven Temp

Description Fahrenheit Celsius Gas
Very slow 225 110 1/4
Very slow 250 120/130 1/2
Slow 275 140 1
Slow 300 150 2
Moderate 325 160/170 3
Moderate 350 180 4
Moderately hot 375 190 5
Moderately hot 400 200 6
Hot 425 220 7
Hot 450 230 8
Very hot 475 240 9

Sweetened Condensed Milk

1 c. milk
2/3 c. sugar
1/3 c. boiling water
3 tbs. butter, melted

Combine in a blender and blend until smooth.
Makes 1 1/4 c. or a 14 oz. can.
Keeps in the refrigerator.

Melted Butter

Sometimes Called Drawn Butter.
MELTED butter is the foundation of most of the common sauces. Have a covered sauce-pan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best butter, cut it up, and mix with it about two tea-spoonfuls of flour. When it is thoroughly mixed, put it into the sauce-pan, and add to it four table-spoonfuls of cold water. Cover the sauce-pan, and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up.
If you set it on hot coals, or over the fire, it will be oily.
If the butter and flour is not well mixed it will be lumpy.
If you put too much water, it will be thin and poor. All these defects are to be carefully avoided.
In melting butter for sweet or pudding sauce, you may use milk instead of water.

Cranberry Sauce

Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brown sugar.
When they are thoroughly done, put them into a deep dish, and set them away to get cold.
You may strain the pulp through a cullender or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar.Cranberries require more sugar than any other fruit, except plums.
Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks.

Kitchen Pepper

Mix together two ounces of the best white ginger, an ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of nutmeg, and two dozen cloves. They must all be ground or pounded to a fine powder, and thoroughly mixed. Keep the mixture in a bottle, labelled, and well corked. It will be found useful in seasoning many dishes; and being ready prepared will save much trouble.

Sweetmeats - Preserved Fruits

General Remarks.
THE introduction of iron ware lined with porcelain has fortunately almost superseded the use of brass or bell-metal kettles for boiling sweetmeats; a practice by which the articles prepared in those pernicious utensils were always more or less imbued with the deleterious qualities of the verdigris that is produced in them by the action of acids.
Charcoal furnaces will be found very convenient for preserving; the kettles being set on the top. They can be used in the open air. Sweetmeats should be boiled rather quickly, that the watery particles may exhale at once, without being subjected to so long a process as to spoil the colour and diminish the flavour of the fruit. But on the other hand, if boiled too short a time they will not keep so well.
If you wish your sweetmeats to look bright and clear, use only the very best loaf-sugar. Fruit may be preserved for family use and for common purposes, in sugar of inferior quality, but it will never have a good appearance, and it is also more liable to spoil.
If too small a proportion of sugar is allowed to the fruit, it will certainly not keep well. When this experiment is tried it is generally found to be false economy; as sweetmeats, when they begin to spoil, can only be recovered and made eatable by boiling them over again with additional sugar; and even then, they are never so good as if done properly at first. If jellies have not sufficient sugar, they do not congeal, but will remain liquid.
Jelly bags should be made of white flannel. It is well to have a wooden stand or frame like a towel horse, to which the bag can be tied while it is dripping. The bag should first be dipped in hot water, for if dry it will absorb too much of the juice. After the liquor is all in, close the top of the bag, that none of the flavour may evaporate.
In putting away sweetmeats, it is best to place them in small jars, as the more frequently they are exposed to the air by opening, the more danger there is of their spoiling. The best vessels for this purpose are white queen's-ware pots, or glass jars. For jellies, jams, and for small fruit, common glass tumblers are very convenient, and may be covered simply with double tissue-paper, cut exactly to fit the inside of the top of the glass, laid lightly on the sweetmeat, and pressed down all round with the finger. This covering, if closely and nicely fitted, will be found to keep them perfectly well, and as it adheres so closely as to form a complete coat over the top, it is better for jellies or jams than writing-paper dipped in brandy, which is always somewhat shrivelled by the liquor with which it has been saturated.
If you find that your sweetmeats have become dry and candied, you may liquefy them again by setting the jars in water and making it boil round them.
In preserving fruit whole, it is best to put it first in a thin syrup. If boiled in a thick syrup at the beginning, the juice will be drawn out so as to shrink the fruit.
It is better to boil it but a short time at once, and then to take it out and let it get cold, afterwards returning it to the syrup, than to keep it boiling too long at a time, which will cause it to break and lose its shape.
Preserving kettles should be rather broad than deep for the fruit cannot be done equally if it is too much heaped. They should all have covers belonging to them, to put on after the scum has done rising, that the flavour of the fruit may be kept in with the steam.
A perforated skimmer pierced all through with holes is a very necessary utensil in making sweetmeats.
The water used for melting the sugar should be very clear; spring or pump water is best. But if you are obliged to use river water, let it first be filtered. Any turbidness or impurity in the water will injure the clearness of the sweetmeats.
If sweetmeats ferment in the jars, boil them over again with add itional sugar.

November 24, 2004

Connecticut Sausage Meat

A scaled down recipe:
2 lbs ground pork
3 1/4 teaspoons sage
2 1/2 teaspoon salt
1 1/2 teaspoon brown sugar
1/2 teaspoon black pepper
1/3 teaspoon cayenne
optional: 1/4 cup pure maple syrup

Mix spices together and then add pork, then syrup if using. You can make into patties and then freeze. Fry in the usual manner.

Original Recipe:
To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with three ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small, flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

November 27, 2004

Baked Rice Pudding

1/2 cup uncooked rice
2/3 cup molasses or cane syrup
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon butter
4 cups milk

Stir together all ingredients, except milk. Once thoroughly mixed add in milk. Stir well. Preheat over to 350 Fahrenheit. Bake first hour stirring occasionally. Then finish baking until firm, which for me took a total of about 2 hours.

Here is the original recipe:
Baked Rice Pudding. One gill of rice; two thirds of a cup of molasses; one tea-spoonful of cinnamon; one of salt; a small piece of butter. Stir this together, and add a quart of milk. Bake this in a moderate oven. Stir it occasionally for the first hour. Bake three hours.

Substitutions

To make 1 cup brown sugar:
1 cup granulated sugar
1 - 2 tablespoons molasses or cane syrup

To make 1 teaspoon baking powder:
1/2 teaspoon cream of tarter
1/4 teaspoon baking soda

To substitute 1 cup sour cream:
1 tablespoon lemon juice
evaporated milk to equal 1 cup

To substitute 1 (1 ounce) square unsweetened chocolate:
3 tablespoons cocoa powder
1 tablespoon butter or margarine

To substitute 1 teaspoon dry mustard:
1 tablespoon prepared mustard

To substitute allspice:
Use equal amount of ground cloves that is called for allspice.

To substitute currants:
Use equal amounts of chopped raisins that is called for currants

To substitute Mace:
Use equal amounts of nutmeg that is called for Mace

To make powdered sugar blend granulated sugar in blender.

About November 2004

This page contains all entries posted to Hearth and Home in November 2004. They are listed from oldest to newest.

March 2005 is the next archive.

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