Famly Recipes | |
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The American Woman's Cook Book , Margie Oakes used this cookbook to raise her family. |
Opposum Roast, Terrapin with Mushrooms, Roast Squirrels, however there is also White Mountain Cake, English Plum Pudding, Rechauffe of Lamb, Timbales of Toast |
Recipes
1 cup sugar
½ cup butter, softened (Mom used Crisco)
2 eggs
3 ripe mashed bananas
2 cups flour
1 tsp soda
1/2 tsp salt
1/2 cup nuts (optional—not used if Dad was having banana bread!!)
Cream the sugar and shortening or butter, and add the eggs one at a time. Beat until fluffy. Combine the dry ingredients. Add the mashed bananas alternately with the flour mixture until well blended. Pour into two greased and floured loaf pans and bake at 350 degrees about 30 minutes (I don’t have down how long—until done!!)
My mom grew up having baked beans every Saturday night served with ham or hot dogs. You weren’t supposed to cook on Sunday morning, so you had cold baked beans for breakfast. We also enjoyed baked bean sandwiches!!—Pat Winter Oakes
1 lb. package of small white beans
2 C sugar
2-3 Tbsp of molasses
2 tsp salt
1 tsp dry mustard
2 onions
Small piece of salt pork—or bake with several slices of bacon on top.
Soak beans overnight in water to cover. Cook for 1 ½ hours till tender. Combine with the other ingredients and cook for hours and hours in oven at 325 degrees.
2 eggs
2 Tbsp salad oil
1 C milk
3/4 C sifted all-purpose flour
1/2 tsp salt
About ¼ C butter or margarine
Confectioner’s sugar
Sour cream
1. In medium bowl beat eggs, salad oil, and milk until well-mixed (use a blender if desired). Add flour and salt; beat until smooth.
2. Refrigerate, covered, 30 minutes. It should be the consistency of heavy cream.
3. Make the cheese filling.
1 (3 oz.) pkg cream cheese
2 C dry cottage cheese or ricotta cheese (I use ricotta)
1 egg yolk (I usually use the whole egg)
2 Tbsp sugar
1/2 tsp vanilla
In a medium bowl, combine cheese, egg, sugar and vanilla. Beat with electric mixer until smooth. Refrigerate until ready to use. Makes about 2 ½ cups.
4. For each blintz, melt 1/2 tsp butter in a 10 inch skillet. Pour in 3 Tbsp batter, rotating the pan quickly to spread batter evenly. Cook over medium heat until lightly browned on the underside.; then remove from pan. Stack blintzes, browned sides up, as you take them from the skillet.
5. Place about 3 Tbsp filling on the browned surface. Fold 2 opposite sides over filling, then overlap ends, covering filling completely.
6. Mel the rest of the butter in a large skillet. Add 3 or 4 blintzes, seam side down, and sauté until golden brown on the underside; turn and sauté the other side. Keep blintzes warm while cooking the rest.
7. Sprinkle toe top with confectioner’s sugar. Serve hot with sour cream.
I have 2 smaller crepe pans which I use—and I use salad oil to wipe the pans with, then pour the batter in. I use butter for the final cooking of the blintzes.
Graham Cracker Crust (buy a purchased one or make your own:
Combine 1 1/2 cups (18 crackers) fine graham cracker crumbs (buy crumbs or make your own by placing the crackers in your blender or food processor), 1/4 C sugar, and 1/2 C melted butter or margarine (1 stick). Mix well. Press firmly into an unbuttered 9-inch pie plate (use another 9 inch pie plate to help press the crumbs down firmly and evenly.) Bake in a 350 degree oven for about 8 minutes or until the edge is lightly browned. Cool.
Filling:
1 8 oz. pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated mile)
1/3 C lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling, chilled
1. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour mixture into crust. Chill at least 3 hours.
2. To serve, top pie with cherry pie filing. Store leftovers covered in refrigerator.
Ingredients
2 Tbsp (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 Tbsp ground cumin
2 Tbsp chili powder
1 Tbspn cayenne hot pepper sauce, several drops
1 tsp coarse salt
1 cup spicy vegetarian refried beans
Toppings:
8 ounces (2 cups shredded) spicy Monterey jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping
Directions
Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.
Recipe courtesy of Rachael Ray
1 large onion, chopped
1 clove garlic, finely chopped
2 Tbsp oil
1 #2 can of diced tomatoes (20 ounces)
2 small cans of chopped green chiles
1/2 tsp of oregano
1-2 pound box of Velveeta cheese
Sauté the onions and garlic in oil until soft. Add the tomatoes, chiles, and oregano. Simmer uncovered until nearly all of the liquid is gone. You can do this part ahead. When you want the queso, heat the base and add the cubed Velveeta. Melt the cheese over low heat. Serve warm with chips. IF you have leftovers, it freezes well.
Barbara, a childhood friend of Mel’s from Vicksburg, gave me this recipe back in the early 1970s. I have served it at our church open house for years and years and always give Barbara the credit!!
1 12 oz. pkg semisweet chocolate chips
2 eggs
2 Tbsp sugar
1 C heavy cream
2 tsp vanilla
1/4 tsp salt
1 Tbsp or more of strong coffee
1-2 Tbsp of rum
Put ingredients in a blender---1 12 oz. pkg semisweet chocolate chips, 2 eggs, 2 Tbsp sugar. Mix at high speed to break up chocolate. Heat 1 cup heavy cream just to boiling. Pour into blender and mix slowly. Add 2 tsp vanilla, 1/4 tsp salt, 1 Tbsp or more strong coffee, 1-2 Tbsp rum. Mix until blended. Pour into cups and chill. Top with whipped cream. Serves 6-8.
3/4 C milk—bring to a boil
2 eggs
2-3 Tbsp strong hot coffee (or just use a teaspoon of instant coffee crystals dissolved in the milk)
3 Tbsp rum or sherry
6 oz. chocolate chips
Place in a blender and blend until smooth. Chill for several hours. Serves 4.
Pat got this recipe when Mel and she were just married. Pat was working in the University of Georgia library and a woman named Edwina Carruth brought the cake to work. She had gotten the recipe from another co-worker. That is also the place where Pat got her first African violets. She carried them out to Texas with the box in her lap—all the way from Georgia via Tallahassee and then to Vicksburg and finally here. That is why she was so sad when they all died one summer. Sigh--but I digress.
1/2 lb butter (2 sticks)
1/2 C Crisco or I more stick butter (you can use margarine)
3 C sugar
5 eggs
1/4 tsp salt
1 1/4 C milk
1/2 tsp baking powder
1/2 C cocoa
3 C plain flour
1 tsp vanilla
Cream butter and add sugar and continue creaming. Add eggs one at a time. Mix as any other cake—sifting all dry ingredients and then adding alternately with milk. Add vanilla. Bake 1-1 1/2 hours at 325 degrees in a greased, deep tube cake pan. Let cake cool 10 minutes before removing from pan.
Pat Oakes (my sister Sandra gave this to me years and years ago)
2 cups of sugarIn a sauce pan put:
1 stick butter or margarine
3 1/2 Tbsp cocoa
1 cup water
1/4 cup Crisco
Bring the sauce pan ingredients to a boil.
Pour this over the sugar and flour in the bowl and beat. Put 1 tsp baking soda in 1/2 cup of buttermilk, stir, and set aside. Add 1 tsp vanilla and 2 unbeaten eggs to the batter and beat well. Add soda/buttermilk mixture and beat. The batter will be thin. Pour into a greased and floured 9 x 12 inch pan and bake 30-40 minutes at 350ª.
Icing
1 cup sugar
1 stick butter or margarine
2 Tbsp cocoa
1/3 cup milk.
1/2 cup chopped nuts, optional
Place the above in a sauce pan and bring to a rolling boil. Boil, stirring, for 1 1/2 minutes. Add 1/2 cup sifted (be sure to sift) powdered sugar. Add 1/2 cups of chopped nuts, if desired. Pour the icing over the cake while the icing is still hot.
There really aren’t exact amounts.
1/2 -1 cup chopped onions
1-2 Tbsp butter
1 can of corn
Carnation evaporated milk
potato
salt
pepper
Chop some onion—about 1/2 to 1 cup—more or less.
Sauté onion in a tablespoon or 2 of butter until soft.
Add a can of corn with liquid and bring to a boil.
Add a chopped potato or two—depending on size. I usually do not peel them.
Cook over medium heat until the potatoes are soft.
Add some milk (I use Carnation evaporated milk) or cream if you have it.
Heat until hot. Season with salt and pepper.
Serve and enjoy!!
It's very easy.
1) Caramelize 1/3 to 1/2 cup of sugar in the top half of a double burner melt slowly until light brown, being careful not to burn it.
2) Blend together in blender:
4 eggs
1 13oz can of Eagle Brand Sweetened condensed milk
13 oz milk - measure this in the empty eagle brand can
1 tsp vanilla
3) Pour contents of blender onto caramelized sugar in the top of the double boiler. Cover and cook slowly over water on the stove top until the mixture sets, about 1 1/2 to 2 hours. This is not critical. I have even boiled all the water out of the double boiler and it still came out OK. Cool in the pan in the refrigerator until you are ready to serve.
-Sara
Pat Winter Oakes-This recipe came from my mom. The card is stained with years of use!! This is one of Sarah’s favorites—and she doesn’t really like ham. I used to wait until I had leftover ham, but I realized several years ago that I could go to the deli section and ask for a 1 pound slice!
1/2 C butter
8 ounces sliced mushrooms
2 Tbsp chopped onions
1/4 C flour
2 C milk
1/2 white wine
1 lb ham cut in strips
1/2 C sliced green olives with pimentos
1/4 tsp oregano
1.8 tsp pepper
1 8 oz package of very thin spaghetti
1/2 C Parmesan cheese for spaghetti
1.4 C Parmesan cheese for topping
Melt ½ C butter, sauté 8 ounces of fresh, sliced mushrooms and 2 T chopped onion. Cook for 5 minutes. Remove mushrooms from the pan, remove the pan from the heat and blend in ¼ C flour into the remaining butter. Cook until bubbly. Add 2 C milk. Stir constantly with a whisk and bring to a boil for 1 minute. Blend in 1/2 C white wine. Add 1 pound of ham cut in strips, ½ C of sliced green olives with pimentos, ¼ t. oregano, 1/8/ t. pepper. Simmer for a few minutes.
Cook 1 -8 ounce package of very thin spaghetti, drain, and toss with ½ C Parmesan cheese. Pour the mixture over spaghetti in a shallow casserole dish. Sprinkle with ¼ C Parmesan cheese. Bake at 350 degrees for about ½ hour or until bubbly. Serves 4-6
8 oz. package cream cheese, softened
1 1/2 cups all purpose flour plus 2 tablespoons divided
1/2 C butter plus 3 tablespoons, divided and softened
1/2 pound mushrooms, minced
1 large onion, minced
1/4 C sour cream
1 tsp salt
1/4 tsp thyme leaves
1 egg, beaten
About 2 hours before serving: In a large bowl with mixer at medium speed, beat cream cheese, 1 1/2 C flour and 1/2 C butter until smooth; shape into a ball; wrap; refrigerate 1 hour (or more). Meanwhile, in a 10-inch skillet over medium heat, in 3 Tbsp of hot butter, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 2 Tbsp flour; set aside. With floured 2 3/4 inch round cookie cutter (or a glass that size), cut out as many circles as possible. Repeat. Preheat oven to 450 degrees. Onto 1/2 of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg (use an artist’s paint brush); fold the dough over filling. With a fork, firmly press edges together to seal.; prick tops. Place turnovers on un-greased cookie sheet; brush with remaining egg. Bake 12-14 (a few minutes longer, if frozen) minutes until golden. I usually freeze them on waxed paper on a cookie sheet, store in plastic bags, and then bake them frozen as needed. I have found that there is enough filling for two recipes of the dough, so I usually double that. One recipe makes about 3 1/2 dozen—so you would get about 7 dozen. They keep very well in the freezer.
2 Tbsp butter or vegetable oil
Ï to 2 garlic cloves, minced
2 cups chopped onions
2 pounds boneless beef round, pork, or veal, cut into even 1-inch cubes
2 Tbsp all-purpose flour
2 cups beef broth
2 Tbsp tomato paste
1 Tbsp paprika (preferably Hungarian)
1/2 tsp salt
1/4 tsp pepper
2 tsp caraway seeds
(optional)
In a 3-quart casserole combine the butter, garlic and onions. Cook on HIGH for 3 to 5 minutes, or until the onions are tender, stirring once,
Meanwhile, in a large bowl toss the meat cubes with flour to coat. Add the meat to the onions. Cover tightly and cook on HIGH for 10 minutes, or until little or no pink color remains, stirring after 5 minutes to move the less cooked pieces to the outside.
Stir in the remaining ingredients. Cover again cook on HIGH for 7 to 10 minutes, or until boiling, stir. Cover again and cook on MEDIUM 40 to 60 minutes, or until the meat is tender, stirring once or twice. Let stand, covered, for 10 minutes.
Variations:
Goulash with Mushrooms: During standing time, cook 1 pound mushrooms, sliced. Sir into the goulash before serving.
Creamed Goulash: Pork or veal cubes are preferred. Reduce the beef broth to 1 cup. At the end of cooking and before standing time, stir in 1 cup sour cream.
Goulash with Sauerkraut: Pork or veal cubes are preferred. Reduce the beef broth to 1 cup. Add 1 pound rinsed sauerkraut with the meat. At the end of cooking and before standing time, stir in 1 cup sour scream. Serve with buttered noodles or spaetzle.
Goulash with Red and Green Peppers: During standing time, combine 1 sweet red pepper and 1 green pepper, cut into strips, in a small microwaveproof dish. Cover tightly and cook on HIGH for 3 to 5 minutes.
Garnish the stew with peppers before serving.
This recipe comes from Faqir Khanna, Mel Oakes’ roommate at FSU. When Khanna left India for the States. he came by boat. He was asked in the dining room if he ate meat or drank alcohol. He had never tried either, so he decided to do so. Keema would not be eaten by observant Hindus!
1 to 2 pounds of lean ground beef
1 onion chopped
1/8 tsp turmeric—or more
1/4 tsp ginger—or more
1/2 tsp curry powder—or more
1 1/2 tsp salt
1/2 tsp cumin—or more
several dashes of cayenne—to taste
1 8 ounce can of tomato sauce
1 package of frozen peas
Brown the onions in oil. Add the spices to the onions and stir for a minute or so. Add the ground beef and brown, breaking up the pieces. Add the tomato sauce and the peas—I use a box or peas or most of a bag. Adjust the seasonings until it tastes the way you want it to! Simmer covered until the peas are cooked. Serve with rice and Major Grey’s chutney.
1 lb. butter
3 C sugar
2 oz. lemon extract
6 eggs
3 1/4 C flour
1 1/2 tsp baking powder
1 pound chopped pecans
1 box white raisins
Cream butter and sugar. Add extract. Add eggs one at a time, beating well. Sift flour and baking powder and stir in to butter/sugar/egg mixture. Add pecans and raisins. Spoon into pan/s. Bake 2 hours at 300 degrees in a tube pan that has been generously greased and floured. Or, grease and flour 2 large or 3 small loaf pans—I usually line the loaf pan bottoms with waxed paper. Cool right side up for 10 minutes before turning out on a rack to cool. Bake the loaf pans about 1 hour.
Crepes
2/3 C sifted flour
1 C milk
3 beaten eggs
1/2 tsp salt
Mix the above in a blender until the consistency of cream. Refrigerate for 30 minutes to 2 hours. Make crepes using a crepe pan (it works much faster if you have 2 pans going at a time). Cook on one side. Place between sheets of waxed paper until time to assemble (these can be frozen ahead of time).
Sauce
1 1 lb. can of tomatoes
1 small can of green chilis
1 tsp cumin
1 medium ion, chopped
2 cloves garlic
salt to taste
1 pint sour cream
1 box of processed American cheese (Velveeta)
Sauté the onion in oil. Add tomatoes, chilis, garlic and seasonings. Simmer for a few minutes and cool. Stir in sour cream. Roll a finger-sized strip of Velveeta in each crepe. Pour the sauce over the top. Bake 15 minutes at 325º or until bubbly. The whole dish can be made ahead and frozen. If you do that, allow 1 hour for it to bake. This is a great luncheon or brunch dish.
Serves 4-6.
2 C butter at room temperature
1 C sifted powdered sugar
3 1/2 C flour
1 C chopped nuts
1 tsp vanilla
Cream butter and sugar together. Add the flour, nuts and vanilla. Cover and chill for 2 or more hours. Take a tablespoon of dough, shape it into a roll and turn into a crescent shape. Place the cookie dough rolls on an un-greased cookie sheet—about 2 dozen per sheet. Bake at 350 degrees until just lightly browned around the edges (about 8-9 minutes). When cool, place 4-6 at a time in a plastic bag with some powdered sugar. Gently move the bag so that they are covered with the sugar. Makes about 6 dozen.
My mom was a wonderful cook and loved making cookies. These were a family favorite—dressed up at Christmas time, decorated with red and green sugar and sprinkles. Instead of flavoring with vanilla, they are delicious flavored with some grated lemon rind and lemon flavoring. The 3 x 5 recipe card is now stained with years of use—somehow the computer loses some of that charm!! Mom’s instructions start with “Mix. Sprinkle with sugar and bake at 400 degrees for 6-10 minutes.”
1/2 C Crisco shortening
1 stick of softened butter
2 eggs
1 1/2 tsp vanilla
3 1/2 C flour
1 tsp baking powder
1/2 tsp salt
Cream together 1/2 C Crisco shortening and 1 stick softened butter (or all shortening—not all butter—they will be too fragile to work with). Beat in 2 eggs. Add 1 1/2 tsp vanilla. Stir in flour mixture. Roll cookies out on a floured pastry cloth—about 1/4 inch thick or a little less., cut into shapes, carefully transfer to an ungreased cookie sheet, decorate as desired, and bake. Let set a minute or two before moving to a cooling rack.
An alternative to rolling and cutting out the cookies is to drop balls of dough onto a cookie sheet, grease the bottom of a flat glass, dip in sugar and flatten the cookies and then bake.
Mix the first 5 ingredients. Form into balls (about a tablespoon each). Roll in coconut. Makes about 50. Store in the refrigerator. I got this recipe more than 40 years ago from a friend named Joy Lindemann .
1 package (8 oz.) wide egg noodles
1 pound ground beef
1 clove garlic—minced or mashed
1/2 tsp salt
2 8 oz. cans of tomato sauce
4 ounces of cream cheese (low fat is fine)
1/2 pint sour cream (low fat is fine)
3 Tbsp cottage cheese(low fat is fine)
6 green onions with tops, finely sliced
1/2 C—or more—shredded Cheddar cheese
Cook noodles and drain. Brown meat, stirring with a fork until crumbly. Stir in garlic and salt. Add tomato sauce and simmer over low heat while getting the rest of the recipe ready. Mix together cream cheese, sour cream, cottage cheese and green onions. In a 2 1/2 quart casserole arrange alternating layers of noodles, green onion mixture, and tomato sauce (2 sets of layers). Sprinkle top with the Cheddar cheese . Bake in a 350 degree oven for 20-30 minutes—or until cheese is melted and bubbly. Serves 6.
I actually enlarged this a bit—used more noodles, more cream cheese, more sour cream, more cream cheese, and a few more green onions.
1 gallon jar of sliced hamburger dill pickles (Sam's Warehouse has these.
1 2 ounce bottle of Tabasco
5 pounds sugar
1 small jar of minced garlic or one large bulb, peeled and minced
Drain pickles well.
Make a mixture of Tabasco, sugar, and garlic. Stirring with a spoon works, but a hand mixer makes the job much easier.
Using the jar the pickles originally came in, layer pickles, sugar mixture, etc. until all of the pickles are back in the container. If all the sugar does not fit, leftovers can be added later. Close lid tightly. After adding to the pickles, the sugar mixture will turn to liquid very quickly and make its own syrup. Turn the jar over daily for seven days and taaa daaa—you have Sweet and Spicy Pickles! Put into small jars, if desired.
Separate the whites and yolks of 12 eggs. Beat with the egg yolks a pound of powdered sugar. It will be pale yellow and light. Slowly stir in two cups of dark rum. Slowly stir in 4 pints of milk. Chill. At serving time, beat the eggs whites until stiff (I actually freeze about ½ the egg white and make angel food cake later in the year :) ). Whisk into the nog. Beat 1 pint of heavy cream until just thickened. Whisk that in to the nog. Pour into a punch bowl. Grate nutmeg on the top and serve. Makes 25-30 servings. Use your math skills to make a half a recipe. It keeps quite well for several days.
Note. This is an old recipe and came about long before concerns about imbibing raw eggs. I just use the best quality eggs I can find—and I never use a cracked egg.
5-6 peaches, peeled and sliced (Blanch the peaches in boiling water for about a minute—the peaches will peel much easier that way).
!/2 to 3/4 C sugar
2 Tbsp flour
Combine above. Add 1 Tbsp lemon or lime juice if you like.
Topping
1 C flour
3/4 C sugar
1 tsp baking powder
1 large egg
Mix the topping ingredients together until crumbly.
Place the peach mixture in a baking dish. Sprinkle the topping over the peach mixture. Melt a stick of butter (1/2 C). Pour over the topping mixture. Bake in a preheated 375 degree oven for about 30-35 minutes until the topping is browned and crisp. Enjoy!
1 C sugar
1/2 stick butter
1 C persimmon pulp
1 1/2 tsp baking soda
1/2 C milk"
1 egg
1 C flour
1 1/2 tsp baking powder
pinch of salt
1 tsp vanilla
Beat until light and fluffy.
Add 1 C persimmon pulp and beat.. Put 1 1/2 tsp baking soda in 1/2 C milk and add to the persimmon mixture. Beat in 1 egg to the above. Sift together 1 C flour, 1 1/2 tsp baking powder and a pinch of salt. Add to the above mixture.. Stir in 1 tsp vanilla. Place in greased double boiler pan, cover and steam for 2 1/2 to 3 hours until the pudding is a very dark brown. Serves 8 with the sauce.
Sauce (really good!)
1 beaten egg
1 C sugar
juice of one lemon
3 Tbsp water
½ stick of butter
Cook together over very low heat until the mixture comes to a boil. Cool and serve with pudding.
If you want to make a half recipe, beat the egg first, divide in half and use half for the pudding and half for the sauce.
Pat Oakes
I found this recipe in a recipe book at the Austin Public Library downtown when we were given some persimmons in the late 1960s. I had no clue what to do with them—and this is GOOD!ß
1 C sugar
1 t. cinnamon
1 C raisins
1/2 tsp cloves
1 C cold water
1/4 tsp nutmeg
1/2 C butter or margarine
1/4 tsp salt
Bring the above ingredients to a boil in a 2 quart saucepan and simmer gently for 3 minutes. Cool.
Then add
2 C flour
1 tsp baking soda
1 tsp vanilla
Spread the batter—everything up to this point—in a greased 15 x 10 pan.
Topping
1 C brown sugar
1/2 C chopped pecans or walnuts
1/4 C flour
2 Tbsp butter
1 Tbsp cinnamon (or less if you wish—it really does mean 1 tablespoon)
Mix together until crumbly. Sprinkle the topping over the batter and bake at 350 degrees about 20-25 minutes. Cut into bars when cool.
Makes 4 dozen.
1 pound butter or margarine
1 1/2 cups sugar
3 C all purpose flour
1 C sesame seeds
2 C flaked, sweetened coconut
1/2 C chopped nuts
Cream butter and sugar together. Add the rest of the ingredients and mix. Form the dough into long rolls and wrap in waxed paper or plastic wrap. Chill in the refrigerator for several hours or overnight (or more). Preheat oven to 350 degrees. Slice the rolls thinly and place on ungreased cookie sheet. Bake until just browning around the edges or a little more. Cool on a rack. The recipe makes 8 or 9 dozen cookies.
Pat Oakes, Congregational Church of Austin
Ken Pruitt, Cellist, is there, too.
1 egg
1 1/2 C sour cream
3 Tbsp flour
1 C sugar
1/4 tsp salt
1/2 tsp vanilla
3 C sliced apples
1 9 inch unbaked pie shell
1/2 C brown sugar
1/4 C butter, softened
1/3 C flour
1. Beat egg
2. Stir in sour cream, 3 Tbsp flour, sugar, salt, and vanilla
3. Add apples and mix.
4. Pour into unbaked pie shell.
5. Bake at 400 degrees for 30 minutes
6. Mix brown sugar, butter and 1/3 C flour until crumbly. Sprinkle on top of the pie. Reduce oven temperature to 350 degrees. Bake pie for 15 minutes longer.
Makes 6-8 servings.
This recipe came from the woman who made my wedding dress—and that is a few years ago! It is a family favorite.
A package frozen chopped spinach, thawed and drained
1 egg
1 onion, chopped
2 stalks of celery chopped
Sauté onion and celery in a little butter or oil. Add to the spinach. Beat in the egg. Add ½ cup of Pepperidge Farm stuffing mix and one can of cream of celery soup (undiluted). You can substitute mushroom soup if you want to. Stir together, turn into a small casserole and bake about 40 minutes at 350 degrees.
Ingredients
2 Tbsp canola oil
2 tsp minced garlic
1/4 cup red curry paste
1 Tbsp dark brown sugar
2 (13.5-ounce) cans light coconut milk
2 1/2 cups organic vegetable broth
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
2 cups thinly sliced carrot (about 4)
1 1/2 cups (1-inch) pieces green beans (8 ounces)
1 (14-ounce) package water-packed soft or silken tofu, drained and cut into (1-inch) cubes
3/4 cup fresh cilantro leaves
Directions:
Step 1 Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
Nutrition Facts Per Serving: 224 calories; fat 14.4g; saturated fat 7.4g; mono fat 3.3g; poly fat 2.8g; protein 7.6g; carbohydrates 21g; fiber 3g; cholesterol 0mg; iron 2mg; sodium 690mg; calcium 114mg.
Beef and Aubergine Fatteh
For the base
Spread the pitta/naan triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside.
To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside.
To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour.
Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching.
Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.
Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream.
To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.