Famly Recipes | |
|---|---|
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 |
Family Recipes
Click Title to See Recipe
FOOD CLUB 1999
VEGETABLE
Szechuan Noodles
Connie’s Eggplant
Meat
Keema
Julie’s Tortilla Soup
Grilled Chicken Sarma
Fat
Pecan Cranberry Pie
Mom’s So Good Cranberry Bread
Andrea’s Espresso Fudge Cake
FOOD CLUB 2000
MEAT
Decadent Chicken with Green Chiles and Onions
SIDES
Indian Cilantro Sandwiches
Boston Brown Bread
Macaroni and Gruyere Cheese
BRUNCH
Sundried Tomato Eggplant Frittata
Brioche French Toast with Pears
Sweet Potato Hash Browns
Picnic Spinach Pie
Old Fashioned Oatmeal
Breakfast Bloody Mary
Mimosa a la Emeril
Bolo's Sangria
LUNCH
Focaccia Sandwich
Pesto Blue Cheese Pizza
SOUP
Indian Red Lentil Soup
Asparagus Soup
FAT
Chocolate Sherry Cream Bars
Carrot Cake
Lemon Squares
MEAT
Chili Like You WISH Momma Used to Make
Chicken Enchiladas with Some Kick
Acorn Squash with Italian Sausage & Rigatoni
PASTA
Garlic and Shallot Pasta
SIDES
Curried Cauliflower
Chicken or Beef Satay
Sautéed Spinach with Pine Nuts and Raisins
Sweet Potato Soufflé
BRUNCH
Homemade Applesauce
Orange Whole Wheat Pancakes
Sour Cherry Oatmeal Scones
Good Old-Fashioned Pancakes
SOUP
Summer Corn Chowder
FAT
Apple Crisp
Baked Chocolate Tart
Pan-Seared Banana & Vanilla Ice Cream
Pears in Red Wine Sauce
APPETIZERS
Brie with Raspberries and Rosemary
Prosciutto, Fig Jam and Gorgonzola Crisps
Blini with Salmon Roe
SOUP
Butternut Squash with a Chipotle Creme Fraiche
Caldo Verde
Fresh Corn Soup
MEAT
Brazilian Chicken Stew
Shrimp Tomato Pasta
Chicken Spring Rolls
Spinach, Warm Scallops & Spicy Pecan Praline
VEGETARIAN
Deron's Macaroni and Cheese
Tamales with Tomatillo Salsa
BRUNCH
Fruit Salad with Mint
Treebeard’s Overnight Coffee Cake
My Mom's Cheese Blintzes
My Mom's Banana Bread
Extreme French Toast & Pears
FAT
Key Lime Pie
DRINKS
Margaritas
Green Apple Martinis
Fresh Lime Sodas (sweet.salty.or sweet&salty)
1. Peel and section the oranges with sharp or serrated knife. Carefully remove the sections so you avoid including the membrane that separates the sections. Save any juice you can squeeze from the leftover membrane.
2. Combine orange sections, juice, chunk pineapple and coconut. Your taste can determine how much coconut to add.
3. Store in refrigerator until ready to serve.
4. Top servings with several Maraschino cherries and a little of the cherry syrup.
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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.
1 can cream corn
1//4 cup sugar
2 eggs
1 cup milk
1 Tbsp. cornstarch
salt and pepper
Butter baking dish
Beat eggs and add part of milk, then sugar and cornstarch and bit of salt and pepper. Then add corn and rest of milk. Stir all well and put in buttered baking dish and dot with butter. Bake 1 hour or until set. Temp 325-350.
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
To make about 1 1/2 to 2 cups
2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed; or substitute 2 cups fresh flat-leaf Italian parsley, coarsely chopped, and 2 tablespoons dried basil leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons finely chopped garlic
2 tablespoons finely chopped pine nuts or walnuts
1 to 1 1/2 cups olive oil
1/2 cup freshly grated imported sardo, romano or Parmesan cheese
TO MAKE THE PESTO IN A BLENDER, combine the coarsely chopped fresh basil (or fresh parsley and dried basil), salt, pepper, garlic, pine nuts or walnuts and 1 cup of olive oil in the blender jar. Blend them at high speed until the ingredients are smooth, stopping the blender every 5 or 6 seconds to push the herbs down with a rubber spatula.
The sauce should be thin enough to run off the spatula easily. If it seems too thick, blend in as much as 2 cup more olive oil. Transfer the sauce to a bowl and stir in the grated cheese.
TO MAKE THE PESTO BY HAND, crush the coarsely chopped fresh basil (or fresh parsley and dried basil) with a mortar and pestle or place in a heavy mixing bowl and crush with the back of a large wooden spoon until the herbs are smooth and almost pastelike. Work in the salt and pepper, garlic, and pine nuts or walnuts, and then add the olive oil 1/2 cup at a time, continuing to crush the herbs. When the sauce is thin enough to run off the pestle or spoon easily, mix in the grated cheese. Serve the pesto thoroughly mixed into hot drained pasta that has been tossed first with a few tablespoons of soft butter.
NOTE: Often in Italy the pesto is thinned further by adding to it 1 or 2 tablespoons of the hot spaghetti water before mixing it with the pasta.
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.
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
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.
Makes 12
The dough is a bit sticky when it comes to rolling and during the first set of turns. Note that you will use up to 1 cup of flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure, do not twist the 3-inch biscuit cutter.
Ingredients
Method
We often had this over biscuits for breakfast. I got the recipe from Melda, mom’s last first cousin. She lived in Rayville, LA. She offered to make it for us if we stopped for breakfast on our way home from Vicksburg. We stopped.
Ingredients
2 Tbsp. bacon drippings
3 peeled chopped tomatoes
2 Tbsp. flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
2 c. milk
1. Heat bacon drippings. Add flour. Add milk and make the gravy, then add tomatoes and seasonings. If you like it hot add 1 can RoTel tomatoes. Serve over hot biscuits
This recipe from Stuart Oakes
Ingredients
3 Tbsp. bacon drippings or oil
3 Tbsp. flour
1 large can of whole tomatoes
1. Make a roux (equal parts flour and oil/grease). I do 3 tablespoons each. Cook the roux until it is dark but not burned. Add a large can of whole tomatoes , stir to break them up and simmer until it tastes like you remember. Serve over the biscuits.
From Stuart Oakes
Or follow traditional cake making directions, which I grabbed off of the internet.
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes.
Add eggs, one at a time, beating well after each addition.
In a medium bowl, stir together dry ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
Stir in extracts.
Pour batter into prepared pans (smoothing tops if necessary). Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes.
Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
A typical mid-century icing for 1234 cake (from Peggy Flanagan, Joylene's cousin on the Whatley side). Grandmother Oakes certainly at least knew of this icing...it was very popular for coconut cakes.
Cook sugar, water & Karo until it makes a long string (low heat) (Note: This string will float around in the air).
Beat egg whites until stiff and slowly add syrup.
Add vanilla. Beat until icing stands in peaks.
Double the recipe for a 3 layer cake.
Tip: measure Karo in spoon first, then pour hot water in spoon and it will wash out the residual corn syrup. Have hot water sitting on a pad on the counter.
4 quarts cucumbers, sliced 1/4 inch thick
1 1/2 cup onion (or more)
2 large garlic cloves
1/3 cup canning salt
2 quarts ice
4 1/2 cups sugar
1 1/2 tsp turmeric
1 1/2 tsp celery seeds
2 tablespoons mustard seeds
3 cups white vinegar
Slice pickles and onions and garlic. Cover with salt and ice then let stand 3 hours. Discard garlic.
Bring other ingredients to a boil.
Add pickles & bring back to a boil. Can per USDA directions.
Note; Grandmother Oakes would have hot-water canned these for 5 minutes in pint jars. Modern guidelines dictate 10 minutes for pints, 25 minutes for quarts. I find it is best to use pints as the pickles taste fresher not having been boiled for so long.
Uncle Charlie's Chuckwagon Rice (by way of Azile Logue)
1/4 medium bell pepper
1 medium onion, finely chopped
1/2 jalapeno, finely chopped
1/4 cup butter, melted.
1 four ounce cane or 4 oz fresh mushrooms (champignon de Paris)
1 ten and 1/2 ounce can chicken broth
1 cup uncooked rice
Saute onions, bell peppers and jalapeno in butter. Add mushrooms, liquid, and rice. Cover and bake at 350 degrees for 30 to 35 minutes.
This recipe was brought back from France by Julia Child. It can't be topped--except with Chocolate.
Ingredients
2 beaten eggs
2/3 cup sugar
1 cup AP flour
4 oz butter
pinch of salt
1/2 tsp vanilla
zest of 1/2 lemon
3 drops of lemon juice
1 tablespoon flour (for the molds)
1 1/2 tablespoon butter for the madeleine molds
Bring all ingredients to room temperature.
Combine flour and sugar, then add 3/4 of the eggs. beat with a spoon into a heavy cream. Rest 10 minutes
Bring butter to a boil until it begins to brown. (be careful!! it can burn in a heartbeat)
Cool the melted butter until still liquid.
Beat the remaining bit of egg into the batter and stir in the cool butter.
Stir in salt, vanilla, zest, and lemon juice.
Refrigerate 1 hour.
Mix the flour and soft butter for the molds together.
Prepare pans with butter/flour paste and refrigerate.
Drop batter into cold pans. It is important that everything is very, very cold.
Bake 375 degrees for 15 minutes.
These will have the hump on top if you use the madeleine pans that look like scallops. Don't overfill the pans.
You can dip the tips in melted chocolate or dust with powdered sugar.
Dip in hot tea and write a 1,000 page book about wasting time in your bedroom.
This recipe was sent by Stuart Oakes.
SERVES 4
In this rendition of the Hungarian classic, the natural juices of chicken, bell peppers, onion, and tomatoes are released during the
braising process and then enriched with sour cream to create a dish that’s especially comforting in cold weather. Serve with buttered
egg noodles; rice or mashed potatoes are also good options
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 teaspoon vegetable oil
1 large onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
1 large green bell pepper, stemmed, seeded,
halved widthwise, and cut into thin strips
3 1/2 tablespoons paprika
1 tablespoon all-purpose flour
1/4 teaspoon dried marjoram
1/2 cup dry white wine
1 ( l4.5-ounce) can diced tomatoes, drained
1/3 cup sour cream
2 tablespoons minced fresh parsley
I. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add 4 chicken highs, skin side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
Using tongs, flip chicken and brown on second side, Transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
2. Add onion to fat left in Dutch oven and sauté over medium heat until softened, 5 to 7 minutes. Add bell peppers and sauté until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, flour, and marjoram and cook, stirring constantly, until
fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in tomatoes and 1 teaspoon salt. Remove and discard skins from chicken thighs, then nestle chicken under onion and peppers and add accumulated juices to pot. Bring to simmer, cover and place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife, but still clings to bone, about 1 ¼ hours. (Stew can be cooled to room temperature, covered , and refrigerate for up to 3 days. Bring to simmer over medium-low heat before
proceeding.)
3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Remove chicken from pot and place portion on each plate. Stir few tablespoons of hot sauce into sour cream to temper, and then stir mixture back into remaining peppers and sauce. Ladle peppers and enriched sauce over chicken, sprinkle with parsley, and serve immediately.
WHY THIS RECIPE WORKS
Chicken paprikash is an easy-to-make braise with succulent chicken, a balance of heat, spice, and aromatics, and a rich, flavorful sauce with paprika at center stage. To get to this goal, we pared down the usual mile-long ingredient list. Sautéing a handful of aromatics and vegetables in the fond led to a rich base for our sauce, which we enhanced with paprika twice: once while sautéing the vegetables to let its flavor bloom, then once again when adding sour cream to finish the dish.
DITCH THE SKIN Just as for Chicken Provencal, we ditch the skin after browning to prevent the accumulation of excess fat and a greasy sauce. To do this, grasp the skin from one end of the browned and cooled chicken thighs and simply pull to separate it from the meat.
Choosing Your Paprika
The brilliant red powder we call “paprika” comes from dried pods (fruit) of the plant species Capisicum annuum L., the family of peppers that range from sweet bells to the very hottest chilies. Several varieties of this clan are used to produce paprika and as a result there are many different kinds of paprika. We found that chicken paprikash is best flavored with Hungarian sweet paprika. Other sweet paprika can deliver good results but don’t use hot paprika in this dish.
From Floyd and Betty Oakes.
Ingredients
1 Pound Smoked Sausage
1 Large Onion, Chopped
1 28 Oz Can Margaret Holmes Seasoned Turnip Greens
14 ½ to 16 Oz Can Chicken Broth
10 Oz Can Original Rotel Tomatoes
14 ½ to 16 Oz Can Blackeye Peas
14 ½ to 16 Oz Can Navy Beans
14 ½ to 16 Oz Can Great Northern Beans
Cook sausage and onion to soften onion. Add remaining ingredients and simmer 30 minutes or so.
NOTE: Conecuh brand sausage works well and is available at WalMart. Because the turnip greens are very salty, I usually drain and rinse two cans of the beans to cut down on salt. You could also use reduced sodium chicken broth if desired.
PDF for Printing
This recipe is for those who love the combination of blue cheese and beef. Serve as an entree with rice or mashed potatoes, or make them a smaller size and keep them warm in a crockpot as an appetizer at your next party.
Meatballs:
Ingredients
1 pound lean ground beef
1/2 cup crumbled blue cheese
1 tablespoon sliced green onions
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon seasoned salt
1/4 cup butter
1/2 cup whipping cream
Chopped parsley
Combine beef with blue cheese, onion, Worcestershire sauce, salt and seasoned salt. Shape into 12 meatballs.
Melt butter in a skillet. Add meatballs and brown on all sides. Cover skillet. Cook over low heat for 5 minutes. Remove meatballs with a slotted spoon and put them in a serving dish. Add cream to drippings. Cook over medium to high heat, stirring, for about 2 minutes or until sauce is satiny. Spoon glaze over meatballs and sprinkle with parsley. Serve immediately.
Glazed Blue Cheese Meatballs PDF for Printing
Serve with meatballs or as a side dish for roasts or broiled salmon. Halve the recipe ingredients for two servings, or double the ingredients for eight servings.
2/3 cup uncooked wild rice
2 cups boiling water
1/4 cup butter
1 tablespoon finely chopped green onion
1 tablespoon minced parsley
1 tablespoon minced chives
1 tablespoon minced green bell pepper
1/2 pound fresh mushrooms
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash of nutmeg
Wash wild rice in four changes of water; drain. Add rice to boiling water. Cook, covered, at a simmer for 45 minutes, or until the rice has absorbed all the liquid. Set aside.
Melt the butter. Add the onion, parsley, chives and green pepper. Cook over low heat for 3 minutes, stirring. Add whole mushrooms and sauté over
medium heat for 5 minutes. frequently stirring. Combine cooked wild rice and the vegetable mixture. Add salt, pepper and a dash of nutmeg. Toss lightly to blend.
This recipe comes from a recipe book my Grandmother Winter made for me for Christmas in 1956. Grampa loved coffee ice cream and all sorts of coffee desserts—including that classic New England “don’t waste anything” dessert—coffee jello (served with whipped cream, of course!)
Ingredients
1 ½ C infusion or drip coffee, or use 2 rounding tsp. instant coffee in 1 ½ C hot water,
½ C milk,
2/3 C sugar,
¼ tsp. salt,
3 eggs, separated,,
½ tsp. vanilla,
1 tbsp. Knox gelatin.
Mix coffee infusion, milk, ½ of sugar and gelatin, heat in a double boiler.
Add remaining sugar, salt, egg yolks (slightly beaten), and cook about 5 minutes or until slightly thickened.
Remove from stove, add egg whites (stiffly beaten) and vanilla.
Serve very cold with cream.
Coffee Souffle PDF for Printing
Fruit Cake (Old English Pork Cake)—recipe over a hundred years old in 1950 --from our Campina Court neighbor, Mrs. Robert (Bertha) Colvin
A part of our Christmases for many years was the fruitcake baking. Mom had gotten the recipe from a neighbor on Campina Court, Bertha. Colvin, who lived about 2 or 3 houses up in the direction of the Spiroffs. The recipe was 100 years old when Mom got it, so it is now about 160 years old. Mom liked the dark fruitcake and shared it with friends, some of whom suggested that she bake it and sell it. For many years, that is how Mom earned money for Christmas. She saved coffee cans all year long (half pound cans), some were baked in loaf pans, or ring pans and all of us helped with the stirring, measuring, weighing, and decorating. For a number of years, I think she made several hundred pounds of fruitcake to sell. She earned money to spend for Christmas that way. I still make a small batch every Christmas (as of 2011) and send a piece to my siblings--a bit of home from Christmases past. I usually do the baking just after Thanksgiving and I love the way it makes the house smell--like home. Nancy Winter Hatch has now been making it for the past few years.
This is 1/4 of the recipe Mom used to make many times over. The 4 of us kids were involved with the baking process as soon as we were old enough to help stir—it was hard work!!
Ingredients
1/4-pound salt pork
1 C boiling hot strong coffee
1 cup of dark brown sugar
1/4 C molasses
1/4 tsp. baking soda
1/2 pound (or more) golden raisins
1/4 pound of pecans (or more)
1/4 pound of walnuts
1/4 pound of dates, (cut up)
1/8 bottle of rum flavoring
2-pounds mixed candied fruit
2-1/4 C flour
Scant 1 tsp. each ground cinnamon and ground nutmeg
Grind salt pork. Pour hot coffee over it. Stir. Add sugar. Add 1/4 tsp. soda to molasses and add to other mixture. Add other ingredients mixed with flour. Stir to mix.
First grease pans and then put a shallow layer of flour on the bottom. Line pan completely, bottom and sides, with waxed paper. Decorate tops of loaves with candied cherries and pineapple, if desired.
Bake at 275-300 for 1 to 1-1/2 hours, testing with toothpick to see if it is done. The toothpick should be clean when withdrawn from the cake
After the cake has cool. Soak cheese cloth in rum and then wrap several layers around the rum. Wrap cakee in foil. During the next week or so periodically open it up and add additional rum to the cheese cloth.
Peanut Whirls from Aunt Chris Winter through Velma Winter.
Ingredients
1/2 C vegetable shortening
1/2 C creamy peanut butter
1 C sugar
1 egg
1 tsp. vanilla extract
1-1/4 C of sifted flour
1 tsp. soda
1/2 tsp. salt
2 Tbsp. milk
1 pkg (6 oz.) semi-sweet chocolate bits, melted and cooled
Cream shortening, peanut butter and sugar until light. Beat in egg and vanilla. Add sifted dry ingredients and milk. Chill until firm enough to roll into two small rectangles. Spread with chocolate, roll as for jelly roll. Chill 1/2 hour. Cut in 1/4 inch slices, put on cookie sheet and bake in 350 oven for about 10 minutes. Makes 3 1/2 dozen cookies.
Note: If necessary to chill dough longer than 1/2 hour, warm up slightly before slicing as choclate become brittle if chilled too long.
Peanut Whirls PDF for Printing
These came from Eva Riley.
Base
4 oz, baking chocolate
1 C butter
4 eggs
2 C sugar
1 C sifted flour
½ tsp. salt
1 tsp. vanilla
Preheat oven to 325 degrees. Melt chocolate and butter over boiling water. Cool slightly. Beat eggs till light and gradually add sugar. Then add chocolate and butter, flour, salt, and vanilla. Beat 1 full minute. Pour into greased and lightly floured 10 X 14 pan. Bake 25 minutes. Cool.
Filling
½ C. butter
4 C powdered sugar
¼ C cream
4 Tsp sherry
1 C chopped pecans
Beat butter and sugar. Add cream and sherry gradually. When light and fluffy, add nuts and mix. Spread over chocolate bars and chill.
Topping
1-6 oz. pkg (or less) semi-sweet chocolate (or a combination of semi-sweet and bittersweet)
3 Tsp water
4 Tsp butter
Melt chocolate bits with water and butter. Drizzle over the chilled filling. Chill again before cutting into bars. This is quite rich—so it can make 48 or more bars. Keep any leftovers in the refrigerator.
Chocolate Sherry Cream Bars PDF for Printing
From Lois Winter.
Marinade
¼ C soy sauce
2 Tbsp salad oil
1 Tbsp wine vinegar
2 Tbsp honey
½ tsp. ground ginger
1 clove garlic, peeled and sliced
Mix above together and pour over scored flank steak. Marinate at least ½ day—overnight is best. This also works very well with boneless, skinless chicken breasts. Grill over charcoal—6 minutes on one side and 5 minutes on the other (same for chicken). Allow the meat to rest for about 5 minutes. Slice on the diagonal and serve.
Rice Piquant
1 C water
¾ stick of butter or margarine
1 can beef consommé
1 C uncooked rice
Parsley and sliced onion, mushrooms, almonds, etc.
Warm the butter and water and consommé. Add to rice in a casserole dish. Slice onions (and whatever else you are using) over the top. Place in a 350 degree oven and bake for 45 minutes uncovered and 15 more minutes covered.
Mom's Flank Steak and Rice Piquant PDF for Printing
Recipe courtesy Ina Garten for Food Network Magazine
Prep Time:
40 min
Inactive Prep Time:
40 min
Cook Time:
25 min
Level:
Intermediate
Serves:
6 pizzas
Ingredients
For the dough:
For the topping:
For the:
Directions
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 F. degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.
White Pizzas with Arugula PDF for Printing
From a St. Andrews School parent.
Ingredients
18 ounces of semi-sweet chocolate (I use chocolate chips)
2 sticks of butter
Dash salt
Melt the chocolate chips in a double boiler. Add the cold butter 2 tablespoons at a time and stir in. The butter will melt as you go along. Keep adding until all of the butter is incorporated. This takes a while, but it is worth it! When all of the butter has been added and if the frosting is thin, just let it sit a while or put the pan in cool water, stirring occasionally, to cool the frosting until it is of spreading consistency. Enough to frost a 2 or 3 layer cake. Refrigerate the cake, removing it from the refrigerator a while before serving to allow it to warm up a bit .
Incredible Chocolate Frosting PDF for Printing
Jambalaya recipe from Mimi Nichols, fellow docent LBJ Library.
Serves 10-12
Ingredients
2 lbs. raw shrimp/chicken (sometimes I just do chicken)
1-2 lbs. smoked sausage (any kind of sausage works)
1 can Campbell's Beef Bouillion
1 can Campbell's Onion Soup
1 8 oz. can tomato sauce
1 stick of butter melted
1 1/2 cups chopped bell pepper
1/2 cup green onion, chopped
1/4 cup parsley
2 cups raw Uncle Ben's rice
garlic powder, pepper to taste
Mix all raw ingredients. Bake in covered casserole or baking dish at 350 degrees for 1 hour, 15 minutes.
Pat Oakes's Thanksgiving Rolls, a.k.a. "Olde Mill" Sunday Rolls
Mix: ½ C shortening (or oil)
1/3 C sugar
1 tsp. salt
½ C boiling water
Add: 1 egg to above and stir
Dissolve: 1 pkg. yeast in ½ C warm water
Add this to the above.
Add 2 C whole wheat flour and 1 C white to the above.
Stir, knead briefly with some whole wheat flour, place in a greased bowl, turn the dough so that the top is greased, and refrigerate until firm (can be overnight if you wish). On a floured countertop, roll out until about ½ inch thick. Cut in circles using a drinking glass or a biscuit cutter (re-roll scraps to make more rolls). Melt a stick of butter in a 9 X 13 pan and dip each circle into the melted butter (both sides) and then fold the circle in half. Continue until all of the circles are buttered and folded. Let rise for about an hour or until doubled in size. Bake until browned in a 425 degree oven (I don’t know how long—10--12 minutes or thereabouts—the recipe is vague!)
Thanksgiving Rolls PDF for Printing
1 cup flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 cup corn meal
1 cup of whole wheat flour
2/3 cup molasses
2 cup buttermilk
1 cup raisins
Boston Brown Bread PDF for Printing
1 cup grated Parmesan cheese.
1 cup mayonnaise
1 small can of chopped green chilis
1 14 oz. can of artichokes-drained
Nodie Murphy's Artichoke Dip PDF for Printing
Bread Pudding recipe from Velma Winter.
Ingredients
4 slices of buttered bread
1 C brown sugar (packed down)
2 eggs
½ tsp. nutmeg
¼ tsp. cinnamon
1 tsp. vanilla
½ tsp. salt
2 1/3 C milk
Put brown sugar in bottom of buttered baking dish. Lay slices of buttered bread over it. Beat eggs, add salt, vanilla and milk, pour over bread. Sprinkle with nutmeg and cinnamon.
Bake in 350 degrees oven about 1 hour. The sugar forms a syrup. Us3 as sauce.
Below is recipe in Velma’s handwriting.
Bread Pudding PDF for Printing
Peanut Whirls from Aunt Chris Winter through Velma Winter.
Ingredients
2 C cooked diced turkey or chicken
¼ pound butter
8 ounces fresh mushrooms, sliced
1 pint heavy cream
1 Tbsp sherry
2 Tbsp. dry white wine
Salt and pepper
3 Tbsp flour
2 Tbsp butter
½ pound thin spaghetti, cooked al dente
3-4 Tbsp grated Parmesan cheese
Melt the ¼ pound butter in a skillet and sauté the mushrooms for 2-3 minutes. Add turkey or chicken, cream, wine, season to taste and heat almost to boiling. With your fingers, knead flour and 2 T butter together to a smooth paste and stir into the chicken mixture, continuing to stir until smooth and somewhat thickened. Let simmer about 5 minutes.
Place cooked spaghetti in the bottom of a shallow casserole. Pour the cream mixture over the pasta and sprinkle with the grated Parmesan. Bake for about 30 minutes at 375 degrees or until browned on the top. Serves 4.
Recipe from my Aunt Florence (a good New Englander who married my Italian Uncle Nick Caldarone!)
Sauté 2 or 3 slices of onion in oil with 1 stalk of sliced celery. Slice two small zucchini squash and sauté along with the onions and celery until tender-crisp. Add a few pieces of tomato—fresh or canned—I used about ½ cup of fresh cherry tomatoes—until barely cooked. Season to taste with salt, pepper, and basil.
Beat 6 or 7 eggs until foamy and a little more. Season with ½ teaspoon salt, 2 tablespoons grated Parmesan cheese (or a little more), and a bit of pepper.
In a 9 or 10 inch non-stick skillet, heat just enough oil to coat the bottom of the pan. Pour in the egg mixture. Spoon the vegetable mixture on top of the egg mixture. Using a rubber spatula, lift up the edges of the omelet and let the uncooked egg run over to the edge. Continue until the egg mixture is set. If you are ambitious, turn the omelet. I can’t do that, so I just cut it into wedges or squares (depending on the pan I use) and serve that way.
Serves 5-6. It is easy to make the recipe larger or smaller—adjust as needed.
Cougatsill Frétard PDF for Printing
From Nandita Sarma
Ingredients
2 10-ounce packages of frozen chopped spinach, thawed and drained
1 Tbsp minced dry onion or 4 T sautéed finely chopped onion
2 cups herb seasoned croutons (I used Pepperidge Farm stuffing mix)
1 cup grated Parmesan cheese
Dash or two of cayenne pepper (if desired)
2 beaten eggs
3 Tbsp softened butter or margarine
Mix drained spinach with eggs, butter, and onion. Add the rest of the ingredients, mix together, and let stand for about 10 minutes. Shape into 1 inch balls and place on a shallow pan. Cover and freeze. Place on cookie sheet. Bake at 375 degrees for 15-20 minutes. Makes about 48.
Spinach Balls PDF for Printing
From Sarah Oakes and Joe Pierce.
Ingredients
Marinade:
3/4 C white wine
2 Tbs olive oil
2 Tbs lemon juice
1 tsp lime juice (or 1 tsp lime zest)
1 tsp oregano
1 tsp basil
1 tsp thyme
3 cloves garlic
1 lb salmon
Mix up marinade and marinate salmon for 30-60 minutes (although it has turned out well with a much shorter marinating time if you are short on time). Bake salmon in marinade at 350 degrees until fish flakes (~15-20 minutes).
From Mel Oakes. Make double batch and keep in fridge.
Ingredients
Combine:
2 Tbs brown sugar
1 Tbs chili powder
1 tsp ground cumin
1/8 tsp ground black pepper
1/8 tsp salt
1 Tbs olive oil
Brush each salmon fillet with 1/2 teaspoon of the oil, then coat each fillet with about 1/2 tablespoon of the spice mixture. Cook in oven or on grill.
Favorite of Mel and Pat Oakes
Ingredients
2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced, soaked in cold water for 10 minutes and drained (Note: I don't do this.)
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
• Method
Butternut Squash Soup PDF for Printing
From Baker's Chocolate Recipe.
Ingredients
1 package (4 ounces) BAKER'S® GERMAN'S® Sweet Chocolate
1 cup (2 sticks) margarine or butter, softened.
2 cups sugar
1/2 cup water
4 egg yolks
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
NOTE Separate Preparation: Coconut-Pecan Frosting Recipe (Below)
HEAT oven to 350°F. Line bottoms of 3 (@-inch) round cake pans with wax paper.
MICROWAVE chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. *
MIX flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
BEAT egg whites in another large bow! with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans, Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks
SPREAD Coconut-Pecan Frosting between layers and over top of cake. Makes 12 servings.
*TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart saucepan on very
low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Continue as above.
COCONUT-PECAN FROSTING FOR ORIGINAL BAKER’S GERMAN’S SWEET CHOCOLATE CAKE
Prep:5 min. Total: 17 min.
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans
Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter. Cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to-desired spreading consistency.
Use to frost your favorite cake or cupcake recipe.
German Chocolate Cake PDF for Printing
Ingredients
2 C all-purpose flour, sifted
1 C sugar
1 ½ t. baking powder
½ t. soda
1 t. salt
¼ C shortening
¾ C orange juice
1 T grated orange rind
1 egg, well-beaten
½ C chopped nuts
1 C whole cranberries coarsely chopped
Sift together first 5 ingredients. Cut in shortening until mixture resembles coarse meal. Combine orange juice and grated rind with beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in nuts and cranberries. Spoon into a greased loaf pan (9x5x3). Spread corners and sides slightly higher than the center.
Bake in a 350 degree oven for about one hour—or until golden brown. Store overnight before serving.
Grandma Velma Winter Cranberry Nut Bread PDF for Printing
ROBIN MILLER / SPECIAL FOR THE ARIZONA REPUBLIC
How to make pot roast
Here’s the simple process for making pot roast:
1 Sear your beef to create a caramelized exterior.
2 Braise the seared roast in a wine infused, herb-spiked broth that’s loaded with onions, garlic, carrots, celery and potatoes.
3 Cook until the beef is buttery-soft and the vegetables are tender.
Everything happens in one pot, and the oven does most of the work, but don’t skip a few vital steps.
Sear the roast before transferring to the oven. Searing your roast adds tremendous flavor and caramelization, so don’t skip this step. Plus, charring the meat leaves little browned bits on the bottom of the pan; tasty tidbits that are eventually incorporated into the broth.
Cut your carrots and celery into 1 1/2- inch chunks. Keeping your vegetable pieces on the larger side will guarantee they don’t overcook and turn to mush.
Add vegetables about halfway through cooking (or a minimum of 1 hour before the roast is finished).
This will ensure the vegetables tenderize in time, without getting too soft.
How to customize your pot roast
Choose boneless chuck roast, if possible. Pot roast typically calls for tougher cuts of beef with lots of marbling, or streaks of fat throughout as marbling carries flavor. Cooking “low and slow,” or at a low temperature for a long time, slowly breaks down the tough connective tissues in the beef and produces deliciously tender meat and a rich, flavorful broth. If you rush your roast, the meat will be tough, not fall apart tender. If you can’t find chuck roast, use round or rump roast.
Use baby potatoes. I prefer baby potatoes because they don’t require peeling and they hold their shape well. I halve my potatoes because I find them easier to serve and eat, but you can certainly keep them whole. If desired, you can substitute red potatoes, Yukon gold potatoes or russet potatoes. Just make sure to cut your potatoes into bigger, 2 inch chunks so they don’t overcook.
Consider other vegetables. While carrots and potatoes are traditional, feel free to switch things up, especially if you’re looking for lower-carb alternatives. Great additions or substitutions include green peas, parsnips, turnips, rutabaga and butternut squash. You can also swap leeks in for the yellow onion.
Use both fresh and dried herbs. This recipe calls for rosemary, thyme and bay leaves. I prefer fresh rosemary here because the sprigs melt into the broth during cooking. I find that dried rosemary (especially rosemary that’s been on the shelf for a while) never fully softens, leaving tough little “needles” in your dish. Bay leaves also never fully soften, but they are easily removed before serving. If you prefer not to have the rosemary leaves in your final dish, place the rosemary sprigs in cheesecloth before adding them to the pot. You can also add the bay leaves to the cheesecloth, making it easy to remove and discard them before serving.
Dried thyme and bay leaves work well in pot roast, and they infuse the dish with aromatics during cooking, but feel free to experiment with other fresh and dried herbs.
Because this pot roast features meat and vegetables, it’s basically a complete meal. I like to serve bread or dinner rolls on the side, so I have something to soak up the flavorful, beefy broth. If desired, you can serve this pot roast with a crisp green salad, or steamed or sautéed broccoli, asparagus, or green beans.
If you have leftovers, be sure to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in a large pot over medium heat.
Makes: 4 to 6 servings
Ingredients
3-4 pounds boneless chuck roast, or round or rump roast
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, coarsely chopped
2 cups beef broth
1 cup red wine
2 sprigs fresh rosemary
1 teaspoon dried thyme
2 bay leaves
1 1/2pounds baby potatoes (gold, red or white), halved if desired
4-6 carrots, peeled and cut into 1 /2-- inch pieces
2-3 stalks celery, cut into 1 1/2-- inch pieces
Chopped fresh parsley for serving, optional
Preheat the oven to 300 degrees F.
Season the top, bottom, and sides of the roast with salt and black pepper.
Heat the oil in a large Dutch oven (or oven-proof roasting pan with a lid) over medium-high heat. Add the roast to the hot oil and sear until browned on all sides.
Arrange the chopped onion and garlic around the roast. Add the broth, wine, rosemary, thyme and bay leaves. If you prefer not to have rosemary leaves in your final dish, wrap the sprigs in cheesecloth before adding them to the pot so they’re easy to remove. And if you’re using cheesecloth, add the bay leaves too; this will make it easier to find and discard them before serving.
Bring to a simmer. Cover the pan with a lid and transfer to the oven. Bake for 2 hours at 300 degrees F.
Carefully remove your pot from the oven and add the potatoes, carrots, celery and optional vegetables (the vegetables do not need to be fully submerged). Return the pot to the oven and bake for another 1 1/2 to 2 more hours, or until the roast pulls apart easily and the potatoes are fork-tender.
Remove from oven. Discard the rosemary sprigs and bay leaves. Using a fork, gently pull the beef apart into large pieces. Transfer the beef and vegetables to a serving platter and drizzle some of the pan juices over top.
Top with parsley, if using, and serve with extra broth on the side. (Some may prefer making gravy from the broth.)
