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Recipes and Sharings
The Recipes
....the small story of me, my family and how I learned to cook
sweet, those childhood memories of onion scented hands cuping my face - my Mom....
Recipes contain the accumulative heritage of families. When a woman marries there is a time period where familiar foods of all parties concerned in the formation of a family are focused upon. Kind of like the setting of the functioning "ground rules" to the family process; what foods will be prepared and when; especially at holidays. Women have had a strong influence on the outcome of these family traditions and comfort foods; because most of us have had Mothers and Grandmothers who cooked and cared for each of us. It is a learning time for the newly married woman to encorporate these new tastes in to what she is already familiar with; but these recipes will always be modified somewhat to match the new half of participation in the formation of the menu of a family; I mean you.
And like myself if your mother was not a good cook and you marry into a family of "master-chefs" then the process is really hard. So I won't be sharing here with you the favorite recipe of my Mother for her "killer pot-roast". Let me explain here what this meal entailed. An extremely cheap cut of meat bought with pride, in finding the best deal in town at the supermarket. Then placed in one of those navy blue, speckled with white roasting pans; this particular one had a hole in the rounded corner and Dad had epoxy glued it; which as I think of it I did not know epoxy was compatible with use in a cooking utensil and human consumption. Next the roast was given water half way up it's sides and an chopped onion and carrot added with salt and pepper. The lid was placed tightly on and the roast was cooked for at least 2 hours slowly in the oven before peeled potatoes were added to the resulting broth and the roast cooked some more on lower heat. Then it was served. As a child I was always under the impression that pot roasts were supposed to look like blunt pointed parts of medieval weapons; because the quality of the meat and the cooking or "drying" time of the roast was such to produce a nice "peaked" appearance to the meat found in the roaster. I also never suspected that meat actually "sliced"; I had always seen a roast shredded. And these shredded morsels were only edible with massive amounts of good ketchup on the side for the dipping of this hardy meal. The veggies that resulted from the dish too were a surprise as to whether they would be on the jerky side of chew or on the soggy side of stew, but they were of no assistance in eating the resulting mound of meat served. My Dad loved this "man's meal" of meat and potatoes and the cheapness of the dish. But I think this kind of cooking did not ensure domestic tranquility due to the fact that after 32 years of marriage Dad traded Mom in for a newer foreign model he found in the magazines he had been looking over and hiddened in his stuff; Mom had found when he never came home one day. Guess it was part of Dad's retirement plan. The story turns out better for my Mom who is now re-married to a "master-chef" type and a "loving-Dad" type too; I like fairy tale endings don't you? And as for my Dad, who I know did all of this because of the insanity of being an active member of the "work ethic" group, now having no work to do or "waste-of-time" interests to fall back on and also the undocumented until recently, "Male Menopause": died an unreconciled death alone with his newest foreign bride of 21.
Not that food preparation would have helped this situation, but it could have been an important contributing factor to continued domestic and personal happiness, if there is such a thing. Any way I could not boil water when I left home, but I could get the ice in the glasses and chop lettuce and a tomato for the salad, which were my main responsibilities for the preparation for my childhood family meal (so parents and guardians for Pete-Sakes teach your children to cook!). That proved to be a very boring diet at college for me and was not very helpful when I finally got married. But fortunately for me the men in the family I married into can cook and do constantly. As for me not everything was lost; I learned about "cookbooks" and now I have a few recipes I have modified and use to the delight of my family. Now having been married some 20 years to the same man and group of people; I am actually asked to make special meals and do so with ease. So I hope in this section to share some of those old favorites of my little family and some of the history and heritage of these recipes, some which came from years ago and far away. Hope you will enjoy this section. I'll add more as I go along here with this web page for how ever long it is of interest to others.
The following are a few Recipes that actually when looked at as a whole are "Comfort Foods"; but mainly these Recipes are just ones that have fed our family and friends with great enjoyment.
Pork Tenderloin
1 1/2 to 2 pounds Whole Pork Tenderloin
1 to 2 Tablespoons Dijon-style Mustard
1/4 cup Bourdon or Sherry or Madeira or Chicken Broth
1/4 cup Fresh Lime Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground AllSpice
1/4 Teaspoon Black Pepper
3 to 4 Tablespoons Brown Sugar, be generous with it
Now trim the fat and any rough spots from the Tenderloin
Rinse the meat off under running water and pat dry
Place in a shallow dish and rub the Tenderloin all over with Mustard
Mix together in a cup the Bourbon, Lime Juice, Salt, AllSpice and Black Pepper
Pour over Tenderloin in the shallow dish
Cover with foil or plastic wrap the shallow dish and Tenderloin
Refrigerate for 6 hours or overnight
After Marinating is done
Place Tenderloin on a raised rack in a Roasting Pan
Coat the Tenderloin with the Brown Sugar while on this rack
Discard Marinating liquid
Place Tenderloin in Roasting Pan in a Pre-Heated Oven 450 Degrees F
Roast at 450 Degrees for about 30 to 35 Minutes
Check with a Meat Thermometer - registers 165 to 170 Degrees F
To serve after cooling for about 5 to 10 minutes
Slice meat in to either thin diagonal slices or 1/2 inch rounds
This amount serves 4 people
But for 8 people increase Tenderloin size to 3 or 3 1/2 pound
This dish goes well with just about anything especially
Baked Potatoes
Steamed Carrots or Broccoli
Or Rice
(Tenderloin used here is boneless ask at the store when buying)
Sweet Basil Carrots
Select firm long fresh Carrots about 2 per person served
SCRUB with a small brush each Carrot under running water
Having removed the tops and tips of each Carrot
Slice each Carrot into Rounds of 1/2 inch to 1 inch in thickness
Place in a Steamer rack in a pan with water up to bottom of rack
Place lid on top pan and place on High heat on stove
When Steam is starting to escape the lid turn DOWN the heat
To MEDIUM or MEDIUM HIGH so as not to boil over
Add Water to pan periodically to prevent burning
Steam Carrots until Fork Tender
Scoop out Drained Carrots into a Serving Bowl
Add 1/4 to 1/2 Cube Butter to the Hot Carrots
Add 1 Teaspoon White Sugar to Hot Carrots
Stir Butter and Sugar and Hot Carrots together
Coating the Carrots with Butter and Sugar
Sprinkle Dry Sweet Basil Leaves 1/4 Teaspoon
Basil lightly palm rubbed onto Hot Carrots
Stir tossing gently these Butter Carrots with the Dry Basil
Serve the Carrots immediately
A wonderful dish for Children and all
People who don't like Carrots like Sweet Basil Carrots
Just this dish alone makes for good use of a pan Steamer if you don't have one!
ColeSlaw Seafood Salad
1/2 to 1 Cup Cleaned Cooked Chilled Shrimp
(Shrimp can be bought Steamed and Cleaned thawed or frozen)
1 Small Head Green Cabbage thinnly sliced/shredded
2 Tablespoons White Sugar
2 Tablespoons Sweet White Onion finely chopped
1/2 Teaspoons Salt
1/2 Cup Dairy Sour Cream
1 Teaspoon Lemon Juice
In a Large Bowl
Combine all Ingredients in serving bowl
Toss Lightly
Chill before Serving
Can garnish with a sprinkle of Paprika on top
Serves 6 people
Raw Apple Cake
4 Cups cored and diced apples, skins on
2 Cups White Sugar
1/2 Cup Oil
2 Eggs
1 Cup Chopped Nuts of your choice, I use Walnuts
2 Cups White Flour
2 Teaspoons ground Cinnamon
2 Teaspoons Baking Soda
1 Teaspoon ground Nutmeg
1 Teaspoon Salt
Blend oil, sugar and eggs together mix well
Add apples and remaining dry ingredients
Mix QUICKLY and THOUGHLY
Pour into an OILED and FLOURED Pan
Pan Size 9 by 12 by 2 Inches
BAKE in Pre-Heated Oven at 350 Degrees F
Bake for 40 Minutes
Cake is moist and needs no icing
But is wonderful with each slice a dab of
Cool Whip or Whip Cream on top
AfterSchool Cookies
Mix together in a mixer/bowl or by hand:
7 Cups "soft" room temperature Margarine or Butter (we use Margarine)
6 1/2 Cups White Flour
2 1/2 Cups White Granulated Sugar
1 1/2 Teaspoons Vanilla Extract
Now Drop tablespoon amounts onto ungreased cookie sheet
Oven Pre-heated to 350 F degrees
Bake for 10 minutes or until light brown at ridges and pale yellow else where on cookie
Makes about 6 to 7 dozen depending upon the amount dropped per cookie
A rich cookie but so habit forming and leaves a yummy feeling in the mouth!
Lentil or Dahl Soup - (or even Yellow Split Peas!)
2 Cups of Orange or Yellow Lentils or Dahl (washed in a strainer)
6 to 8 Cups Water
FOR THE WATER boiling in the pot before adding Lentils:
1 Bay Leaf
2 Whole Cloves
2 Whole Allspice
1 Teaspoon Salt
note - remove these whole spices before hand blending process.
SPICES SAUTED IN BUTTER and onion/garlic and carrot
1 Teaspoon Curry Powder
1 Teaspoon Cumin Powder
1 Teaspoon Corriander Powder
1/2 Teaspoon Cardamom Powder
1/4 Teaspoon Turmeric Powder
WITH
1 Cube Butter
1 Onion grated (optional)
OR/AND
6 Cloves of Garlic diced (optional)
1 to 2 grated Carrots
1 rib of finely sliced Celery
Wash in a strainer the Lentils.
Put Water and noted Spices and Salt in pot bring to a boil.
ADD LENTILS TO PREPARED WATER AND TURN DOWN HEAT
to Medium heat on the stove top - with soup just bubbling slowly
SAUTE the onions/garlic/carrot/celery in Spice and Butter until
onions transparent but not brown.
ADD SAUTED MIXTURE TO THE SOUP NOW
COOK until done watching water content of soup
AND adding more water to keep the soup the right thickness
do not allow to burn on bottom
Cook for about 30 to 45 minutes until done.
NOW for appearance:
Blend all of the soup in the pot with a hand blender
OR
TAKE OUT 1 cup of soup lentils and hand blend the rest until smooth.
Replace the 1 cup of soup lentils to give it a fuller taste.
THEN ADD 1/4 TO 1/2 CUP LIGHT CREAM OR MILK AND STIR SOUP.
The soup is now ready for eating and tastes great with biscuits or crackers.
SERVES about 6 Adults and saves well up to 5 days in the Refrig.
TASTES even better the next day!
Baking Powder Biscuits - I serve these with the lentil Soup
2/3 Cup Shortening - I use Butter flavored Crisco
3 1/2 Cups all purpose white flour
5 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Milk PLUS what ever more milk you need for non-dry and non-sticky dough
White Flour to roll cut out Biscuits in before
Placing on Cookie Sheet
Heat oven to 450 degrees F.
Cut shotening into flour, baking powder, and salt
WITH a paster blender knife OR your wisk on a Kitchen-Aide Blender
Chop/Mix/Blend until mixture resembles fine crumbs
NEXT stir in milk slowly until the DOUGH leaves the sides of the bowl
You can use the dough hook on your Kitchen-Aide Blender at this point
to mix the dough slowly while adding milk
DOUGH should be very slightly sticky, but not wet or dry and leaving sides of bowl clean
TURN dough our onto lightly floured dusted surface like two sheets of foil taped to counter
KNEAD dough until nice none sticky ball is formed
Then flatten with floured hands to an oval shape and roll with floured rolling pin
To flat 1/2 inch thickness all over
CUT out rounds of Dough with a floured edged drinking glass or cup or fancy biscuit cutter.
DUST flour on both sides of biscuit rounds before placing on cookie sheet
PLACE on an ungreased cookie sheet
FOR Crispy sides 1 inch apart
FOR Soft sides position touching sides of dough rounds on cookie sheet
BAKE until light golden for about 10 to 13 Minutes or longer as needed.
MAKES ABOUT 18 to 20 Biscuits depending on the size of your biscuit cutter!
DELICIOUS WITH BUTTER AND JAM AND SOUP!
My Mother's Chocolate Zucchini Cake
3 Eggs: Beat until foamy
ADD TO EGGS
1Cup Canola Oil
2 Cups White Sugar
2 Cups Peeled and Grated Zucchini
2 Teaspoons Vanilla
SIFT AND ADD TOO THE ABOVE:
3 Cups White Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
3 Tablespoons Cinnamon
1 Cup Raisins OR Nuts If Desired is Optional
MIX TOGETHER
2 Tablespoons Canola Oil
6 Tablespoons Hershey's Chocolate powder
OR
2 Melted Squares Hersheys Chocolate
Grease and flour one bundt or angel food cake pan.
BAKE 325 degrees F 1 Hour - until tests done with a toothpick -
Toothpick comes back clean when poked into done cake.
Frost with Cream Cheese Frosting Optional
Really tasty either way with or without Frosting
Wonderful cake moist and great with coffee or for
Birthdays or anytime you call cake time, even good
for Breakfast!
Grandma's Christmas Fruit Cake
MIX TOGETHER
2 1/2 Cups Sifted White Flour
1 1/4 Teaspoons Baking Soda
1/4 Teaspoon Salt
1 Teaspoon ground Cinamon
1 Teaspoon ground Cloves
3/4 Cup Shortening or Butter Flavored Crisco
Cut Shortening into above Ingredients
ADD 1 Cup White Sugar
1/2 Cup Brown Sugar
2 eggs Beaten
1 Cup Raisins
1 Cup Walnuts Chopped
1 Cup Dates - Optional
1 1/2 Cups Apple Sauce
1 Cup CANDIED FRUIT
STIR ALL TOGETHER WELL
Grease and Flour square oblong cake pan (13inch by 9inch) glass or metal
Bake for 60 Minutes in a Pre-heated 350 degree Oven
Have oven rack medium or medium high in oven
Cakes are wonderful and can be frozen and sliced
Can be kept in Freezer wrapped in plastic wrap and foil for up to 6 Months
And in the refrigerator for 2 Months nicely wrapped
Tastes like a Christmas Kiss and still tastes great on Valentine's Day!
Real Pecan Pie
3 Eggs
1 Cup Corn Syrup (Dark or Light)
1 Cup White Sugar
2 Tablespoons Butter melted
1 Teaspoon Vanilla
1 Teaspoon Salt
1 Cup Chopped Pecans
1/2 Cup Halves of Pecans (if you can not find use Chopped Pecans)
(When using fresh Pecans watch for shell left behind, very unpleasant!)
Beat Eggs lightly and Add Corn Syrup, Sugar, Butter, Vanilla, Salt and Chopped Pecans. Turn into uncooked Pie Shell (see Recipe for Never Fail Pie Dough if you do not have a Recipe or just buy a dough and place the dough in a pie dish) - Spread Pecan Halves over the fop of the Pie. Bake in Pre-Heated Oven at 400 Degrees F for 15 Minutes then REDUCE Temperature of Oven to 350 Degrees F and Bake for 30 to 35 Minutes. Filling will apear "soft and wiggle a little" in the center when pie observed. This is a very old and very special recipe. It is so easy too; just watch the color of the pie and not bake too long and make too dark, it should be a nice golden brown on the crust edges and the Pecans should look a Pecan color!
Grandma's Bread and Butter Pickles
SLICE ALL VERY THIN
PUT 1/2 CUP SALT OVER ALL
ADD ICE CUBES AND COVER WITH A LID
LET STAND 3 HOURS:
1 Gallon amount sliced Cucumbers
8 Small Onions
2 Green Peppers
MAKE SYRUP:
5 Cups Sugar
5 Cups White Vinegar (not too strong type)
1 1/2 Teaspoons Turmeric
1/2 Teaspoon Ground Cloves
2 Teaspoons Mustard Seed
1 Teaspoon Celery Seed
MIX:
Sugar
Vinegar
Spices
AND bring to a boil
WHEN mixture boils
ADD
Strained Cucumbers, Onions and Green Peppers to Syrup
SIMMER for 30 Minutes
STIR OFTEN
THEN put in to Pint glass Mason Canning Jars and Seal with Lids
AS to canning instruction that come with new Canning Jars and Seals
German Green Beans
1 and 1/2 pounds Green Beans Cut into one inch pieces
3 Slices Bacon
1 Tablespoon Shortening
3 Large Onions sliced
1 Teaspoon Salt
4 Medium Tomatoes sliced
A few grains Cayanne pepper
Enough Water to Simmer this mixture, almost covering it.
Dice and fry Bacon until crisp
Add remaining ingredients; except Tomatoes.
Cook covered 1 hour on low to medium low heat
Add Tomatoes and cook for 2 hours longer.
Adding more water if necessary.
Check Green Beans for tenderness during final cooking time.
Serves a nice size family of 5 people
Ham, Cheese and Noodle Casserole
12 ounces dry Egg Noodles
2 Cups of cooked Ham diced
2 Cups Cubed about 1/4 inch size Cheese of choice, usually Cheddar here
2 - 12 ounce Cans Mushroom Soup
1/2 Cup Diced Sweet White Onion (optional)
1 Green Pepper Chopped in chunks (optional, but I love it)
1 Teaspoon Salt (optional)
1/2 Cup Condensed Milk
Cook Noodles (according to directions on the package)
Saute Onion and Green Pepper in fry pan with a bit of butter or margarine until soft
Combine All ingredients in to a deep Casserole dish sprayed with Pam
Bake for 30 Minutes in a Pre-heated 350 degree Oven
Serves at least 5 people a nice meal add a Veggie like Green Peas or Cottage Cheese on the side
Macaroni and Hamburger Casserole
1 pound of Ground Beef
2 - 10 and 1/2 ounce cans of condensed Tomato Soup
2 Soup Cans of Water
1 and 1/4 Teaspoon Oregano
1/2 Teaspoon Salt
1/2 cup sliced Pimento-Stuff Olives (very important flavor here!)
2 cups dry Elbow Macroni or about an 8 ounce bag
In a large skillet or Dutch oven, brown ground beef, stirring frequently.
Add soup, water, oregano, salt and olives.
Heat until the mixture boiling.
Stir in macaroni and cook over low heat for about 30 minutes or until macaroni is tender.
Serves Four to Six people and a nice green salad goes nice with this.
This recipe can be doubled nicely with the same great taste and appearance resulting.
Trinidad Chicken Peleau
Coat Large Chicken or several pounds Chicken legs and thighs with flour, salt and pepper
Use olive oil for cooking this meal
2 Onions Chopped
1 can of Canned Tomatoes any flavor or style
2 Teaspoons Sugar
1/2 Teaspoons Thyme
3 cups Chicken Stock or Canned Broth
2 cups Rice
Brown the Chicken
Saute the Onion
Combine Onion with Chicken and the Stock Cook for 45 Minutes
Add Rice and then Simmer for 25 Minutes more
Serves 4 to 6 people; usually giving each person 2 pieces of Chicken with some Rice
Green Salad goes nicely on the side as does a Cottage Cheese and Pear Salad
Rice Pilau
2 cups of Rice
1 cup of Butter
1 Onion chopped
1 Garlic clove chopped
12 Cloves (you know the whole spice called Cloves)
12 Cardamon Seeds
1 Whole Allspice
1 inch piece of Stick of Cinnamon
1/2 Teaspoon Turmeric
1/2 cup Raisins
Saute Onion and Garlic in 1/2 cup of the Butter
Add Rice cook for 5 minutes
Add 4 cups Boiling Water and all the Spices, Simmer for 30 Minutes
Stir in the Raisins heat them through
Ready to serve as a side dish or main course with a side.
Really nice served as a side to Meat Loaf
Old Family Recipe Meat Loaf
2 cups Fresh Bread Crumbs
1 Onion chopped fine
2 Eggs slightly beaten
2 pounds Hamburger
2 Tablespoons Worcestshire Sauce
1 and 1/2 Teaspoons Dry Mustard
1 Teaspoon Salt
Pepper to taste
3/4 cup Milk
Mix and form in to a nice loaf
Place loaf in sprayed or greased loaf pan
Bake in a Pre-heated 350 degree Oven for 45 Minutes to an Hour until done
Serves 5 to 6 People good with a side of baked potato with the works or mix up some gravy and mashed potatoes and a side of Corn
Greek Spinach Pie
Bake at 350 Degrees F for 30 Minutes
Long large olive oiled glass or metal Casserole Dish
Clean 2 Bunches Spinach Leafs and Chop
Clean 2 Leeks and Chop
Clean 1 Bunch Green Onions and Chop
Crumple up 5 to 8 ounces of Feta Cheese
Crack 5 Eggs in a Bowl swisk well
4 Tablespoons White Flour to 1/2 Cup (I sifted mine)
Salt to taste, not too much though due to salty tast of Cheese
Pepper to taste
1 Teaspoon Dill Weed Dry kind
A package of Filo Dough (Set out for at least one to two days before using in Refrigerator)
Place together the Spinach, Leeks, Green Onions and toss well
Place together the Eggs, Feta Cheese, Flour, Salt, Pepper, Dill Weed mix well
More Eggs or Cheese can be added as to need when making layers for the Casserole
Oil with Olive Oil the bottom of the Casserole Dish
Open Filo Dough and lay a damp cloth on portion while not in use to keep in good shape
Take out 3 pieces of the Filo sheets and place in bottom of Casserole Dish
Brush with Olive Oil to form the sheets to the pan
Place a layer of the Spinach mixture
Then Scatter Egg and Feta Cheese mixture over this as equally as possible
Place another 3 sheets of Filo Dough on top and Brush with Olive Oil
Then forming the last layer of Spinach and then Egg and Feta Cheese mixture on top
Place a last layer of Filo sheets on top of Casserole to close it up
Brush with Olive Oil
Place Casserole Dish in Oven that has been Pre-Heated and Bake
Slice in squares for serving
Serves about 6 to 8
A wonderful Vegetable Dish or a Main Course
We have our Pie at Holidays and it tastes Wonderful the next day too!
Re-Heats well in the microwave
Enchilada Casserole
A package of Corn Tortillas
1 pound of Hamburger
A large can or bottle - a cup or more - of Enchilada Sauce your choice, usually Tomato based
A can of Black Olives sliced or chopped as many as you like to taste
2 to 3 cups grated Cheddar Cheese or more and or with cheese of your choice like Monterayjack
1 small Onion diced
2 Tablespoons Sugar
Optional can of diced chile peppers and a few (4) cloves Garlic chopped
Butter one side of the 4 to 10 Tortillas.
Lay greased side of Tortillas up ward in greased 8 by 8 or 9 by 13 inch casserole dish
Brown Hamburger, Onion, Garlic in a fry pan
Pour off excess grease from mixture in fry pan
Combine Meat Mixture with half of the Enchilada Sauce adding sugar too
Simmer for 20 Minutes until heated through
Pour this Meat Mixture over the Buttered Tortillas in casserole dish
Then sprinkle with olives and or chile peppers
Butter 4 to 10 more Tortillas and layer these with butter side up on top of Meat Mixture in the casserole dish
Layer cheeses on top of Tortillas and pour remaining Enchilada Sauce on top of casserole
Bake in a Pre-heated 350 degree Oven for 30 to 40 Minutes
Serves 5 to 6 people depending on amount you make up. Again good with a green salad
Broccoli Bake
1 and 1/2 pounds of Broccoli - Separated into Flowerettes leaving of most of the hard stem
1 can Mushroom Soup
1/4 cup Milk
1/2 cup shredded Cheddar Cheese
1 cup Bisquick
1/4 cup Margarine
Pre-heat Oven to 400 degrees
Cook Broccoli Flowerettes in water until tender, then drain of all fluid
Place Broccoli in ungreased casserole
Beat soup and milk until smooth together
Pour over Broccoli and sprinkle with Cheese
Chop together until like a fine chuncky grain the Margarine and Bisquick
Crumbly over Broccoli casserole
Bake for 15 to 20 Minutes
Serves 4 to 6 People
The Ultimate Tex-Mex Tacos
1 Head of Iceberg Lettuce shredded and in a serving bowl
3 Cups of Extra Sharp Cheddar Cheese Grated in a serving bowl
2 pounds of Hamburger - Salted and Peppered to taste -
Cooked well and chopped up loosely - place in a serving bowl and kept warm.
Salsa:
3 to 4 Large to Medium Ripe Red Tomatoes chopped coursely
1 to 2 Medium White Onions Chopped coursely
6 to 12 Yellow Banana Peppers from the jar with about 3 Tablespoons of own juices
- careful to take off the stems and dice finely and added to the Tomatoes and Onions.
MIX all of the Tomatoes, Onions and Yellow Banana Peppers thoroughly in a serving bowl.
Tortillas:
Purchase a package of White Flour or Corn Flour Tortillas.
Heat a skillet on High with either Canola or Olive Oil, being careful not to burn the oil
Dip a corner of a Tortilla in the Hot pan of 1/2 inch standing oil and watch
for a sizzle action, with that the oil is Hot enough for cooking.
Cook quickly by laying Tortilla first one side and then on the other side
covered in the hot oil of the skillet.
Then remove quickly and carefully for your sake from the oil on to a warm plate
covered in layers of paper towels to drain the oil off of the Tortillas.
Then place a clothe towel over the warm plate and continue to cook the dozen or more
Tortillas until you have enough for your hungry group.
Sit all of the serving bowls on the table and begin forming individually your TACOS.
First pull out a folded Tortilla
Then add the Meat.
Then add the Salsa.
Then add the Lettuce.
Then add the Cheese.
Then grip it folded carefully in half and EAT!
Enjoy; I have known a group of People not getting enough of these simple creations!
Chili with Beans and Easy
Combine in a large pot the following:
3 Tablespoons Olive Oil
2 pounds Lean Ground Hamburger
Salt and Pepper
Fry in the pan and avoid sticking until Hamburger is not pink and is broken up well
Then Add and fry until mixed in and warmed well, onions are slightly transparent:
1 large Onion or 2 - 3 small white or yellow Onions, chopped
3 cloves Garlic chopped
1 larger Green Pepper, chopped
3 tablespoons Mild Chili Powder
1 teaspoon Curry Powder
1 teaspoon Oregano dried leaves
3 teaspoon Ground Cumin
1 teaspoon Ground Corriander
Add to the large pot with the cooked Hamburger Mixture:
3 large cans of Whole Tomatoes not drained
1/2 small can Tomato Paste
3 large cans Tomato Sauce
3 tablespoons canned Green Chopped Chilies, what ever strength of hotness you wish
Stir well this mixture and cook over Medium Low to Medium; seeing just alittle bubble action in pot periodically
Cook stirring to check liquid for the 1 to 2 Hour Simmer time; can simmer in crock pot for up to 3 to 4 Hours as well
ADD to Simmered Meat Mixture:
4 Large Cans Dark Red Large Kidney Beans
Drain off at least 2 of the cans of their broth and use the rest (Both of other two cans of Kidney Beans) of the Bean broth to thin down as needed the Meat Mixture Sauce
You can add as many cans of Kidney Beans as you want but the flavor is best at this amount
HEAT through about 20 Minutes and stir as to not over cook the already cooked canned Kidney Beans
Serve hot on plates or in bowls and have crackers and butter available
Serves about 6 to 8 People, but mainly it is Great as left over for lunches
Swiss Enchiladas
1 Medium Sized White Onion Chopped
Canola or Olive Oil for frying
1 Small 4 ounce can of Green Chiles, Diced
4 cups canned Tomatoes, Drained and Chopped - save juice
2 tablespoons White All Purpose Flour
1 and 1/2 cups of Chicken Broth, can be canned kind
2 cups of Shredded Cooked Chicken
1 cup Sweet Cream or Half and Half, warmed
Salt to taste
12 Flour Tortillas soft in a bag
1 pound Monterey Jack Cheese, Grated
Fry Onion in hot Oil until translucent
Add diced Green Chiles and saute with the Onions until soft
In a blender Jar or with a bowl and hand chopper/blender machine:
Add Tomatoes and Puree with machine
Add next Tomatoes into the Onion and Green Chiles Mixture, in the Deep Fry Pan
Sprinkle in the Flour to the Mixture in the Fry Pan and stir
Continue to Stir over Lower heat for 2 to 3 minutes do not burn or dry out Mixture add saved Juice from Tomatoes as necessary
Add Chicken Broth the the forming Sauce Mixture and simmer until Sauce sticks to spoon and is like a thin gravy
(I add sometimes to thicken the Sauce Mixture FASTER:
2 tablespoons of Cornstarch mixed with 4 tablespoons of cold water and then stirred into the Sauce Mixture)
Take Half the this Sauce Mixture and add the Chicken to it in a separate bowl
Take the other Half of this Sauce Mixture and Add the Warmed Sweet Cream to it and stir in the Fry Pan on Low
Fry each Tortilla in an inch of hot oil until Soft and Pliable. Then lay Tortilla flat on paper towel to drain
Dipe each pan fried Tortilla into the fry pan of Sauce Mixture and Warmed Sweet Cream, lightly coating each side
Place coated Tortilla on a dish and place in the center a line of Chicken Meat Mixture and Sprinkle with cheese
Fold the Tortilla over on it's self and form a roll or Enchilada and place in a Deep 9 inch by 13 inch glass Casserole Dish
The Deep Casserole Dish being prepared to receive the Enchiladas:
by placing a spoon or two of the Sauce Mixture and Sweet Cream Warmed Mixture spread over the surface of the Pam sprayed Dish
Arrange each Enchilada side by side tightly with seam side down in the prepared Deep Casserole Dish
Just before Baking in a Pre-Heated 350 degree F Oven POUR the remaining Sauce Mixture and Sweet Cream Warmed Mixture
Over the whole Enchilada Dish
Sprinkle with the rest of the Cheese and Salt to taste
Bake for about 30 to 50 Minutes until Bubbly and Heated through
Serves up to 4 to 5 People depending on the side dishes and level of Hunger
 Back to the Beginning
Cottage Cheese and Pear Salad
Pull off 4 large leaves Ice Berg Head Lettuce Leaves and rinse in cool water
Place cleaned Lettuce Leaves one on each Saucer
Place a 1/4 to 1/2 cup scoop of Small Curd Cottage Cheese centered on top of each Lettuce Leaf
Place on top of each scoop of Small Curd Cottage Cheese a canned Pear half whole side down
Place a teaspoon drop of Mayonnaise on top of each Pear half
Sprinkle the Mayonnaise spot with finely shredded Cheddar Cheese and then sprinkle with Paparika for color
The Cheddar Cheese is optional, but is quite worth the taste
Chill if serving later: Serves 4 People and is a great side dish for Chili, Soup and Meat Loaf dishes
Spicy Split Pea Soup
Combine in a large soup pot:
9 cups of Chicken Broth or Stock
1 Pound Dried Rinsed and Clean Split Peas
Heat to boiling and then turn off the Heat on the
Stove top and cover the soup pot.
Let it stand for 1 Hour.
Reheat to simmer after the 1 Hour,
Simmer over Low Heat for 45 Minutes.
Now Saute in a skillet over Medium Heat:
2 Tablespoons Butter or Margarine
1/2 cup chopped Onion
4 cloves of Garlic finely Chopped
1 Tablespoon Curry Powder
1 Teaspoon of Coriander Powder
A Pinch of Cayenne Pepper Powder
1 Teaspoon Salt
Black Pepper to taste.
Stry-fry the above Ingredients for about 7 Minutes.
Then ADD stry-fried Ingredients to the Split Peas and
Cover and Cook over Simmer-Low Heat for 20 Minutes.
At this point you can remove about 2 cups of the soup/Split Peas
and puree it and add it back for a smoother soup.
Or leave as is for a soup you can sink your teeth into.
NOW ADD: 1/2 cup of Half and Half or cream to the soup.
Heat to the right temperature for eating and enjoying.
If the soup is too thick you can thin with additional Stock or Milk
Real Macaroni and Cheese
Make White Sauce:
Melt 1 stick Margarine in a sauce pan.
Add 1/4 Teaspoon Salt and 1/4 Teaspoon Paparika to the Melted Margarine
Add and stir until cooked well 1/4 cup White Flour to form a paste.
Pour in 2 cups cold Milk and stir until forming a smooth Sauce.
Boil in another pot any size Elbow Macaroni about 2 cups dry.
Drain Elbow Macaroni when done and Mix in Smooth White Sauce.
Have Grated 2 cups Extra Sharp Cheddar Cheese and add slowly to
Elbow Macaroni and White Sauce Mixture.
Save about 1/4 cup or grate a bit more Cheese to top off Sprayed Deep Round
Cassarole Dish about 2 quarts. Sprinkle with more Black Pepper and Paparika on top.
Cover Cassarole Dish with foil wrap loosely.
BAKE in a Pre-heated 375 degree Oven for 35 to 40 Minutes.
Serves 5 and is great with a Cottage Cheese side or a Spinach Side dish.
Danish Meat Balls
2 pounds of Ground Chuck Beef or Hamburger
1/2 cup White Flour
1 Egg
1 Tablespoon Grated Onion
1 Teaspoon Grated Lemon Rind
1 Teaspoon Salt
1/2 Teaspoon White or Black Pepper
1/2 cup Club Soda
4 Tablespoon Butter
3/4 cup Half and Half or Light Cream
Combine the Hamburger, Flour, Egg, Onion, Lemon Rind, Salt and Pepper.
Blend thoroughtly.
Stir in Club Soda gently. (This makes these Meat Balls very Light and Tender.)
Shape the Meat into golf ball size balls.
Heat the Butter in your skillet.
Brown the Meat Balls slowly on medium to high
Turning the Meat Balls with two spoons frequently,
to avoid burning and developing one hard side.
The Meat Balls should be evenly Browned and cooked
Then Lower Heat and cook for 20 Minutes still watching for
for even cooking.
When done transfer Meat Balls to a warm dish,
and ADD the Cream to the skillet to form a thin gravy
with the Pan Juices.
Serve the Gravy over the Meat Balls and side dish of Potatoes
Serve with a side of Pickled Red Beets.
Browned Danish Potatoes
2 to 3 cans of Boiled New Potatoes
2 Tablespoons Butter
1/3 cup boxed fine dry Bread Crumbs Plain
1 Teaspoon Salt
1/2 Teaspoon Sugar
Melt the Butter in a Sauce Pan.
ADD Bread Crumbs, Salt and Sugar to the Melted Butter
ADD the 2 to 3 cans of canned Boiled New Potatoes DRAINED
Mix and roll the Potatoes in the Bread Crumb Mixture Until well coated
Heat thoroughly and Serve with Danish Meat Balls and Gravy and the side of Pickled Beets
Danish Creamed Potatoes
6 Tablespoons of Butter
2 Medium size White Onions Thinly Sliced
6 cups peeled and diced Raw Potatoes
1 and 1/2 Teaspoons Salt
1/4 Teaspoons White Pepper
1 cup Light Cream or more for creaminess
3 Tablespoons of dried Dill Weed
Heat the 2 Tablespoons of Butter in your skillet.
Then cook the Onion Slices until soft and golden.
Put the Onion Slices in a dish and start cooking the Potatoes.
Heat remaining Butter and saute the Potatoes until golden brown
and half cooked.
Then add Onion Slices to the Potatoes and the Salt and White Pepper;
Mix thoroughly and ADD the Cream to the Vegetables.
COOK OVER THE LOWEST HEAT and COVER until the Potatoes are
done which should take about 15 Minutes, but watch for too much browning
or possible burning on the bottom. The Cream will absorb into the Potatoes
and produce creamy potatoes in the process. More Cream can be added to
increase the creaminess of the Potato and Onion Mixture.
ADD the dry Dill Weed and fold in the Potato and Onion Mixture.
Serves about 5 People and Great with the Danish Meat Balls, Gravy and Pickled Red Beets.
Danish Cucumber Salad
4 large washed Cucumbers
1 Tablespoon Salt
2/3 cup Sour Cream
1 and 1/2 Tablespoons White Vinegar
2 Tablespoons Canola Oil
1/2 Teaspoon Sugar
3 Tablespoons dried Dill Weed
White Pepper to taste
Scrub off any wax from Cucumbers.
Do not peel and only cut off the ends and score the sides of the Cucumbers with a fork.
Slice crosswise thinly.
Sprinkle these Cucumber slices with the Salt and let them stand on a towel and covered by
a towel for 1 Hour.
Place the Cucumber slices in a colinder and rinse thoroughly to remove salt and place back on
clean towels to dry off carefully.
COMBINE the Sour Cream, Vinegar, Oil, Sugar and Dill Weed.
POUR over the Cucumber Slices which are now in a glass decorative bowl.
ADD White Pepper to taste.
Chill the Salad in the Refrigerator before serving at Dinner.
REALLY GOOD with the Danish Meat Balls, Gravy and Pickled Beets with your choice of side of Potatoes!
Mom's Fish Stick Tarter Sauce
1 cup Mayonnaise
1 Tablespoon White Sugar
1/4 cup Ketchup
Stir together until mixture is a nice warm pink color.
Serve in a bowl as a side for Fish Sticks for children
or as a spread on Fish-wich sandwiches.
A childhood favorite of mine and of my children too.
Gourmet Sauerkraut
1 - 16 ounce can Sauerkraut
2 Tablespoons Butter
2 rounded Tablespoons Brown Sugar
1/2 cup chopped Onion
2 Tablespoons Vinegar
1/4 Teaspoons Nutmeg
1/2 cup Raisins
1 Apple, peeled, cored and chopped
Saute Onion in Butter
Add remaining ingredients (except Apple) including the juice from the can or jar of Sauerkraut
Add Apple only during last few minutes of cooking time of Simmering gently - covered - for 1 hour
Serves 4 to 6 People. Surprisingly nice hot or cold when served.
3-Bean or Blue Devil Salad
1 cup canned large or small Red Kidney Beans
1 cup canned Yellow Wax Beans
1 cup canned Green Beans
1 Medium White Sweet Onion
1 Medium Green Pepper
1/2 cup Canola Oil
1/2 cup White Vinegar
3/4 cup White Granulated Table Sugar
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Salt
Mix all the Ingredients together
Store in tight lidded container - traditionally stored in Tuperware!
This cold Salad Improves With Age - Best if Made a Day Before the Family Gathering.
WONDERFUL!
Lime Jello Salad
1 package Lime Jello
1 package Lemon Jello
2 cups Water
1 large canned crushed pineapple
1 small container or package Small Curd Cottage Cheese
1/2 cup Walnuts
1/2 cup Mayonaise
1 large can Evaporated Milk
Cook Lime and Lemon Jello with water per package instructions
Then add Crushed Pineapple and Cottage Cheese and Walnuts and Mayonaise after Jello off stove and cooling
Only Add Evaporated Milk Last after Jello Mixture has been allowed to cool about 2 hours so that the Milk will not curdle
Keep in sealed container until totally chilled, this is not a jello mold it is a salad and very tasty
Serves 4 to 6 People
7-Up Jello Salad
2 packages Lemon Jello
1 and 3/4 cup Boiling Water
- OFF STOVE -
Add 2 cups 7-Up and 1 Large can drained (saving and setting aside this juice for later) Crushed Pineapple
Also Add 1 cup Minature White Marshmellows and 2 large Bananas sliced
Pour this Mixture into a 9 by 12 inch dish and leave in Refrigerator until Set Firm
MAKE TOPPING
1/2 cup Sugar
2 Tablespoons White Flour
1 Cup of the saved set aside Pineapple Juice
1 well beaten Egg
Bring to a boil until thick the above Topping Ingredients
Add to this 2 Tablespoons of Butter mix together then Cool throughly
Add to cooled Topping Ingredients and Butter - 1 cup Whip Cream or Cool Whip fold together
Pour over Set Firm Jello dish and Refrigerate until Family gaithering, can be over night
Serves at least 6 People
Raspberry Jam from Green Tomatoes
A very Old Family Recipe from A Dear Old Aunt who has been gone since shortly after My Wedding.
A Woman who was very comfortable in huge cotton shifts and aprons having a huge garden;
and always a few new Kittens under her back porch from her old MaMa Cat.
My Aunt and Uncle never wasted anything, thus this really nice tasting Recipe.
5 Cups of Gound Green Tomatoes
5 Cups of Sugar
MIX GOOD AND BOIL VIGOROUSLY FOR 12 MINUTES
STIR OFTEN TO KEEP FROM BURNING
ADD 6 ounces of Raspberry Jello
MIX to dissolve with Green Tomato Mixture
PUT IN HOT STERILIZED JARS AND SEAL WITH HOT LIDS (see a book on canning if unsure of process)
Now you have some fine jelly for those homemade rolls and biscuits you will be making!
Back to the Beginning
Sweet Chunk Pickles
15 to 20 Cucumbers of 1 and 1/2 inch in diameter ones
Cut into 1 inch Chunks, irregular shapes
Put in Chunks into a 2 Gallon Pottery Crock
(or any very large 2 Gallon Stainless Steel or Heavy High Heat Glass Container)
Pour Boiling Water over the Cucumber Chunks and place weighed down plate
To keep Chunks submerged in liquid
Let STAND for 24 HOURS
THEN Drain and ADD fresh Boiling Water to the Crock of Chunks
REPEAT this process for 4 more DAYS: always DRAIN and ADD fresh Boiling Water each time
On the 5th DAY Drain and then make SYRUP for the Chunks
SYRUP - One Recipe
1 Quart Vinegar
8 cups Sugar
2 tablespoons Salt
2 tablespoons Pickling Spice
Bring Syrup Mixture to a Boil and Pour over Cucumber Chunks in Croak
Then on Day 6, 7, and 8
SAVE Syrup by pouring Syrup and Cucumber Chunks through a Strainer and save Syrup in a Sauce Pan
Bring Syrup JUST to a Boil and then Pour back over the Cucumber Chunks in the Croak covering them totally
IF you have to make more Syrup to keep Cucumber Chunks covered in Croak make another RECIPE of Syrup
Once each of these THREE days
On DAY 9 Make sure there is Syrup to Cover the Chunks and if you have to make another RECIPE of Syrup
Now it is time to PUT the Cucumber Chunks into STERILIZED canning jars with lids
Make sure the Jars are HOT (the dishwasher on hot cycle will clean, sterilize and heat to hot these jars)
Strain the Syrup from the Cucumber Chucks as before then Bring the Syrup to a Boil
Place Cucumber Chucks in to the Sterilized Jars
POUR THE BOILING SYRUP OVER THE CUCUMBER CHUNKS IN THE JARS
AND SEAL QUICKLY WITH THE CANNING LIDS AND RINGS (see lid and ring instructions too)
Store the sealed jars on dish towels on the kitchen counter or table until cooled,
And you will hear a popping noise as the jars seal tight.
Then store in a dry dark place in your cupboard for future use.
The number of jars you need depends on the size of batch of Cucumber Chunks you had in the first place
So sterilize a few more Jars and have the lids and rings ready than necessary so that you will not be delayed
in the canning process for your whole batch of Sweet Chunk Pickles
This is a tasty and old recipe from two Sisters in the Family
Dutch Baby
In a cast iron fry pan or dutch oven
2 - 3 quarts size pan
1/4 cup Butter
3 Eggs
3/4 cup Milk and 3/4 cup White Flour
or for
4 and 1/2 - 5 quarts size pan
1/2 cup Butter
6 Eggs
1 and 1/2 cups Milk and 1 and 1/2 cups White Flour
Put the Butter in the dutch oven and set into a Pre-heated 425 degree Oven
Mix the batter while Butter melts in oven
Put the egg in a bowl and blend of about one minute
Gradually add to the egg the Milk as you blend and then the Flour
Continue to blend for up to 30 seconds more
Pour this batter into the hot melted Butter in the dutch oven
Bake until Puffy and lightly golden brown for about 20 to 25 Minutes
While still hot and puffy sift over the top a light coating of Powdered Sugar
Slice in wedges like pie and serve with a side of jelly, jam or marmalade
The Six Egg Dutch Baby feeds up to 6 People and makes a great and easy Brunch meal on a Sunday Morning!
Great Grandmother's Danish Buns
Start at 5 PM in the evening for the next day's baking.
Dissolve 1 package up to 2 packages Yeast in 1/2 cup warm water with 1 tablespoon Sugar
Then scald 1 cup Milk
Add to the scalded Milk:
2 teaspoons Salt
1/2 cup Crisco Shortening (all vegetable shortening)
1 and 1/2 cups Sugar
Cool Scalded Milk Mixture until Luke Warm.
Add to Yeast, Sugar and Warm Water mixture 2 more cups Warm Water
Combined the Yeast Mixture Liquid with the Scalded Milk Mixture in a LARGE mixing bowl or
to your Kitchen-Aid Mixer bowl with the dough hook ready
Have a 5 pound bag of All Purpose White Flour ready and begin adding Flour and mixing,
the dough forms a slightly sticky mass and using 8 cups to 3/4 of the 5 pound bag of Flour for the Dough
Gather with you greased hand the dough into a large round ball in the bowl
Dump the large ball of dough into a well greased large bowl for the raising process to begin
Smear with your greased hand the top of the dough lightly with Shortening and cover with a heavy cotton dish towel
Keep dough in a warm place with no drafts with the towel just laid on it
LET rise until 9 PM
Punch dough down once
Begin to Pinch off into Golf Ball size balls
Place dough balls on a well shortening greased cookie sheet or sheets
Let RISE loosly cover with the heavy cotton dish towel in a warm no-drafty place until MORNING
(MORNING being no later than 8 AM to prevent the Dough from drying out: 5 AM is the best time)
Bake each cookie sheet of Buns in a Pre-Heated Oven between 375 and 400 degrees F
Bake for 12 to 14 Minutes will be golden on top and white on sides
Take out of Oven and Brush with softened Butter the tops of the Buns
Excellent warm or cold; can be Habit forming!
Guaranteed to fill you kitchen and house with a heavenly smell
Tastes great with just butter on the warm Buns or with Grape Jelly
Most Wonderful with Ham or Turkey left over slices and mayonnaise on them
This dough can also be rolled out and used as cinnamon roll dough
with raisins, cinnamon, brown sugar, and dotted with butter then rolled up and sliced
Then set to raise in stead of making the Gold Ball size Bun balls for raising
Number of Rolls depended upon how big you Golf Balls are or who is around to secretly eat them.
One Time Raised Rolls
1 package Yeast but a little more added Yeast is not a bad thing!
1 and 1/4 cups Warm Water and 2 tablespoons Sugar
1/4 cup Shortening
1 teaspoon Salt
1 Egg
3 and 1/2 cups White All Purpose Flour
Dissolve Yeast in the Warm Water and let stand 10 Minutes.
Cream Shortening with the Salt and the Egg.
Add the Flour and the Yeast Mixture to the Creamed Shortening Mixture.
Beat until pretty Stiff Dough is formed.
Put scoops of Dough into greased Muffin Tins
Let RISE high for 1 and 1/2 to 2 Hours
Bake in Muffin Tins in a Pre-Heated Oven at 350 degrees F for 15 to 20 Minutes
Again number of Rolls depends on size of Muffin Tins
Great nice fast raise dough roll for a nice dinner addition.
Pineapple Pie
1 Large 20 ounce can Crushed Pineapple with its juice
3/4 cup Sugar
2 tablespoons Instant Tapioca
2 ready made but not cooked Pie Crusts: One for the bottom and One for the top
Pre-Heat the Oven to 400 degrees F
Mix ingredients together and Pour into Pie shell in Pie pan
Place Pie shell Lid on top and crimp as normal
Bake the Pie for 30 to 40 Minutes until pie light golden.
For nice easy Pie Crust recipe see the section here for No Fail Pie Crust
Makes one Wonderful Pie
Strawberry Angelfood Cake
1 Angelfood Cake already made type with HOLE in center
1 package 3 ounce Strawberry Jello
1 package 6 ounce Frozen Strawberries
1 cup of Boiling Water (NO other water to be added to recipe)
Put Strawberry Jello and Boiling Water in a mixing bowl
Mix until Jello is dissolved
Add Thawed Frozen Strawberries Mix until Jello and Strawberries are the consistancy of fluff
Setting Mixture in Refrigerator for a while to aid in the fluffing process may need to be done
Place Angelfood Cake in a deep casserole dish and spoon the Strawberry/Jello Fluffy Mixture over the Cake
Refrigerate and keep spooning over cake the Mixture until Angelfood Cake is completely covered or all of
Strawberry/Jello Fluffy Mixture is used on the Cake.
Chill Cake totally before serving and then Frost with Whipped Cream or Cool Whip, then serve
Pretty, Tasty and Refreshing
Father-In-Law Cobbler
1 cube Margaine - Put in 8 by 10 Pan to Melt
MIX Together
1 cup White Flour
1 cup White Sugar
1 Teaspoon Baking Powder
a Pinch of Salt
Then Mix the above Ingredients with 1 cup Milk
Pour over Melted Margarine in the 8 by 10 pan
Pour 1 Quart of Fruit (peaches the best he thinks) over the Mixture in the 8 by 10 pan
If possible add some of the liquid of the Fruit to the Mixture too, but watch not to over flow pan
Bake in Pre-heated 345 degree Oven for 45 Minutes until dark golden brown
Feeds alot of People, but there is never enough, can serve with milk or cream poured over bowl of warm Cobbler
Father-In-Law Blender Custard Pie
Put into a Blender or use hand blender and beat for one Minute
4 Eggs
2 cups Milk
1 cup Bisquick
2/3 cup White Sugar
2 Teaspoons Vanilla
THEN
Pour in a 10 inch glass pie plate
Put 1/2 cup Coconut flakes on Top
Bake in Pre-heated 350 degree Oven for 25 to 30 Minutes, will appear slightly golden on top and firm.
"Never Fail" Pie Dough
3 cups White Flour
1 cup Lard (Crisco Vegetable Shortening) PLUS 1 Tablespoon
(My Father-In-Laws secret to flaky pie crust he tells me)
1 Teaspoon Salt
Blend then add
1 Egg
5 Tablespoons "Cold" Water
1 Tablespoon Vinegar
My Father-In-law said to Mix it up by cutting the Pie Dough Mixture up with a pastry knife or fork and knife until the chunks
are the size of fine rice grains.
Then form into a ball by hand pushing the dough around in the mixing bowl.
Makes crust enough for 2 Double Crust Pies, but it depends on how thin you roll out the dough he said.
He said the best thing to use too for rolling is parchment paper between the dough, counter and rolling pin
My Father-In-Law is in his 80s and is a Master at Pie making; he has always said his favorite pie when asked was
P.I.E., just pie of any kind and this is his very special pie crust recipe.
Apple Crisp
In a bowl combine
4 cups sliced peeled Apples
1/2 cup White Sugar
2 Tablespoons Lemon Juice
1 Teaspoon Cinnamon
1 Teaspoon Salt
1/4 cup Water
Place Apple Mixture in a Buttered 10 by 6 by 2 or 8 by 8 by 2 glass baking dish or metal pan.
Combine by rubbing together in a bowl
1 cup sifted White Flour
1 cup rolled Oatmeal
1 Teaspoon Cinnamon
1/2 cup Brown Sugar
1/2 cup White Sugar
1 Stick Margarine
Optional 1/2 cup Walnuts
Sprinkle over Apple Mixature in the baking dish
Bake for 45 Minutes in a 350 Pre-heated Oven
Serves 4 to 6 People depending on how well they like Apple Crisp!
Serve with warm milk or cream or ice cream on top!
Snickerdoodle Cookies: My Home Economics Favorite from Junior High School
Mix together thoroughly:
1/2 cup soft Shortening
3/4 cup White Sugar
1 Egg
Sift together and stir in:
1 and 1/4 cup PLUS 2 Tablespoons sifted White Flour
1 Teaspoon Cream of Tarter
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
Roll dough with hands into balls the size of small walnuts.
Roll EACH ball into a Mixture of:
1 Teaspoon Cinnamon
1 Tablespoon White Sugar
Place balls of dough TWO inches apart on a UNGREASED cookie sheet
Bake until LIGHTLY Brown, but still soft
In a Pre-heated 400 degree Oven for between 8 to 10 Minutes per batch.
INCREDIBLE when eaten still warm! Great when cool too!
Chocolate Spice Chiffon Cake: Another Father-In-Law Favorite
1/2 cup Sweet Ground Chocolate
3/4 cup Boiling Water
1 and 1/2 cups all-purpose White Flour
1 and 3/4 cups White Sugar
4 Teaspoons Baking Powder
3/4 Teaspoon Salt
2 Teaspoons Allspice
1 Teaspoon Cinnamon
7 Eggs, separated
1/2 cup Cooking Oil
2 Teaspoons Grated Orange Peel
1/2 Teaspoon Cream of Tartar
1 cup Filberts or Walnuts, finely chopped
Stir Chocolate and Boiling Water until smooth; cool.
Sift Flour, measure and sift into a bowl with 1 and 1/2 cups of the Sugar, Baking Powder, Salt, Allspice, and Cinnamon.
make a well in the dry ingredients and add the Eggs Yolks, Oil, Orange Peel, and Cooled Chocolate.
Stir until smooth.
Begin beating Egg Whites; when foamy,
Add Cream of Tartar and gradually beat in the remaining 1/4 cup Sugar
Until very stiff and satiny.
Gently fold the Chocolate Mixture into the beaten Egg Whites.
Sprinkle Nuts on top; fold in (do not stir).
Bake in a 10 inch ungreased Tube Pan in a Moderate Oven - 350 degrees for 1 Hour.
Invert Pan and Cool.
The Recipe states it serves 16; but really come on now....with so many Chocolate Fans in the world
Lets be reasonable!
Grandma's Chocolate Zucchine Cake
2 and 1/2 cups White Flour
1/2 cup Cocoa or 3 squares Unsweetened Baking Chocolate
2 Teaspoons Vanilla
2 and 1/2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
3/4 cup Butter
2 Teaspoon Grated Orange Peel (optional)
2 cups coursely shredded Zucchine
1/2 cup Milk
1 cup chopped Walnut (optional)
2 cups White Sugar
3 Eggs
Combine Flour, Coca, Baking Powder, Baking Soda, Salt, Cinnamon: set aside in a bowl.
Cream Butter and Sugar.
Add Eggs one at a time to Butter and Sugar Mixture;
beating well after each new addition of an egg.
Stir in Vanilla, Orange Peel and Zucchini.
Alternately stir in the Dry Ingredients and the Milk.
Add Nuts.
Pour batter into Greased and Floured Tube or Bundt Pan;
Or 2 Cake Pans.
BAKE in a Pre-heated 350 degree Oven for 1 Hour or until done.
Cool
THEN drizzle with GLAZE.
Glaze:
2 cups Powder Sugar
3 Tablespoons of Milk
1 Teaspoon Vanilla
1 to 2 Teaspoons of Lemon Juice to taste.
Beat Glaze Mixture until smooth
Back to the Beginning
Grandfather's Apple Sauce Cake
3 cups White Flour
1 and 1/2 cups White Sugar or you can use 1 cup of Brown Sugar
3/4 cup Shortening
3 Eggs
3 cups of Apple Sauce
4 Teaspoons Baking Soda
1/2 Teaspoon lemon Extract
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon EACH Ginger, Allspice, Cloves and Nutmeg
1 cup Raisins
1 cup Walnuts
MIX together the Sugar, Shortening and Eggs.
ADD Apple Sauce the Baking Soda and stir well.
ADD Flour, Walnuts and Raisins and mix well.
BAKE in a Pre-heated 350 degree Oven for 1 Hour --
REDUCE heat to 325 degrees until tested done with a toothpick or knife inserted in the cake coming back clean.
My Pineapple Upside-Down Cake
1/4 cup Margarine or Butter
1/2 cup packed Brown Sugar
1 can or 8 and 1/4 ounce Sliced Pineapple, drained
"I use the 1 pound 4 ounce can my self."
Optional 7 Maraschino Cherries and 6 Pecan halves --
"But if I don't have these I don't let it hold me back!"
The Dinette Cake Batter
1 and 1/4 cups all pupose White Flour or 1 and 1/2 cups Cake Flour
1 cup White Sugar
1 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 cup Milk
1/3 cup Shortening
1 Egg
1 Teaspoon Vanilla
Heat Oven to 350 degrees.
Heat Margarine in a round cast iron fry pan or dutch oven 9 inches round by 1 and 1/2 inches tall
heating Margarin until melted in Oven.
Sprinkle Brown Sugar over Melted Margarine.
Place Pineapple Slices in the center of the pan and cut the remainder to fit as halves;
arranging around the bottom of the pan flat.
Place the optional Cherries in the holes of the Pineapple rounds with a pecan placed on top.
Pour the Dinette Cake Batter over the pineapple and melted margarine and Brown Sugar in the dutch oven pan
BAKE until a wooden tooth pick or a knife blade when inserted in the center comes out clean:
baking for approximately 45 Minutes.
Invert pan on a heat proof plate when done and out of oven and let pan remain in that position for a few minutes.
Serve warm and if desired with warm milk, cream or whipped cream on top.
Serves up to 9 People
Tasty cold too!
My Fudge
12 ounces of Chocolate Chips
20 ounces of Hershey Bars (NOT the unsweetened kind)
1 pint Marshmallow Cream
1 teaspoon real Vanilla Extract
4 and 1/2 cups White Sugar
1 large can of Canned Milk
1/8 pound real Butter
YOUR CHOICE OF Some or all of the following:
1 cup Cashews any kind
1 cup Walnuts any kind
1 cup Raisins
1 cup Shredded Coconut
1 cup Peanut Butter Chocolate Chips
1 cup Shelled Peanuts any kind
(the more the better in this great chunky fudge; don't be afraid to be heavy on adding extras here!)
In a double boiler or a sause pan suspended in a bigger sauce pan half full of water,
Heat to melting and mix throughly Folding carefully and not allowing to burn:
Chocolate chips
Hershey Bars
Marshmallow Cream
IN a Separate pan on the stove top mix to BOIL about 5 Minutes do not allow to burn on bottom Stir Constantly:
Sugar
Canned Milk
Butter
Then Mix this Boiled Mixture with into the Double Boiler Chocolate Mixture Folding well.
Patiently and Carefully FOLD in the Dry assorted CHOICES noted above
POUR the resulting Mixture into a butter glass Casserole 9 by 13 Deep Dish
Making sure to pour evenly over the bottom of the Casserole Dish
(If the Chocolate Fudge Mixture is kept warm in the Double Boiler while mixing all ingredients it will mix and pour easier)
ALLOW to sit on the Kitchen Counter covered with a cotton dish towel for at least 2 days or 48 hours for it to start to set up
It TASTS better with time on the Kitchen Counter to set up, SO make it a couple of Days before using
Is a GREAT GIFT at Holidays and sends well in the mail: after being allowed to set-up for a couple of days before sending
JUST BE Patient...It will set up perfectly and will be HABIT forming!
My Grandmother's Carrot and Raisin Salad
2 Cups medium shredded clean raw carrots
1/4 Cup black Raisins
2 to 3 Tablespoons Mayonnaise
1/2 to 1 Teaspoon White Sugar
Optional: 1 stalk finely chopped cross-wise Celery
Optional: 2 Tablespoons chopped Walnuts
My Grandmother only used the Optional items
but rarely as I remember from Childhood and
was confirmed by my Mother
MIX
All the above ingredients together in a nice bowl
for serving or as my Grandmother used to in a
stainless steel bowl and chill before the meal
A wonderful salad for summer or something
sweet with different meats
It always reminds me of the love she placed
in all the meals she made for our family
Serves about 4 people small portions...
can increase amounts as needed!
Old Fashion Potato Salad
Have Ready And Gathered on Your Work Area:
6 to 7 Medium Skinned Boiled Potatoes Quartered Diced
Potatoes Quartered by cutting
Then
"Boiled" to the level of ready for mashing
but not quite that level of Boiled
While Potatoes are Boiling
Boil 6 Eggs to Hard Boiled level
Usually takes 15 to 20 Minutes to Boil Eggs
in a pot filled to just above Eggs with water
Next
take Boiled Potatoes and Boiled Eggs
cool on counter in Bowl
the Refrigerate until chilled
Mix in a Bowl:
1 1/2 to 2 Cups Mayonnaise
add on top of Mayonnaise
1 Teaspoon Mild Yellow Mustard
1/4 cup White Sugar
3 to 4 Tablespoons White Vinegar
Chop fine and add to Mixture in Bowl
1/2 Mild White or Yellow Onion peeled
Mix Mixture well set aside
Bring out Chilled Boiled Eggs and Potatoes
with a knife begin to cut up Eggs and Potatoes
to Bite Size Pieces
Once this is complete in the large serving Bowl
Add the Mayonnaise Mixture
to the Eggs and Potatoes
with a large spoon, carefully mixing
until combined well
Chopped Eggs and Potatoes
will appear evenly coated
in the Mayonnaise Mixture
Chill:
the Potato Salad for 2 to 3 hours
Serve as a side dish or Salad
with sandwiches or Fish or Chicken
Left overs make great Lunch
goes well by its self with a bowl of soup as a meal
Keeps when used portion Refrigerated PROMPTLY
for about 3 days - keep covered when stored.
Feeds about 4 to 6 people
depending on how much they like Potatoe Salad!
Constantine's Peach Crisp
Peach Slices 16 ounce cans "2" of them drained
Arrange Peach Slices on their sides in greased 8 inch by 8 inch Glass Baking Dish
Sprinkle Powdered Cinnamon over Peach Slices
Mix in a Bowl:
1/2 Cup Sifted White Flour
1 Cup Brown Sugar
1 Cup Quick Oats
Cut In To Dry Mixture:
5 Tablespoons Room Temperature Butter
Sprinkle 1/2 Teaspoon Powdered Cinnamon in Dry Mixture While Cutting in Butter
Top Peach Slices in Baking Dish With Dry Mixture Evenly
Place in Pre-Heated Oven 325 Degrees
Bake 25 to 30 Minutes Until Top Lightly Golden and sides Bubbling slightly
Let Cool for 5 to 10 Minutes Before Serving
Serve in Small Bowls and Pour alittle Milk around the edge
Serves 5 to 6 People - Good for Breakfast or a Dessert
The Sharings
Resources from the Web
Traditional Japanese Images
- This is a collection for several Japanese Images sites all in one nice location.
This was a fine resource in the building of this web site. So I thought I
would share it with you.
- http://www.geocities.com/Heartland/Ranch/7797/jimages.html
Japanese Animated GIF Gallery
Japanese Animated GIF Gallery: A Free Private Collection. Actual Japanese Script animation found here to use on web sites!
- http://www.jomon.ne.jp/~kusumi/egifmenu.htm
Happa's HAKUBUTSUKAN
The FREE Japanese Clip-Art Museum.
- http://www.happa.net/
Background Image Tiles
Nice Background Image Library.
- http://www.walnet.org/help/backgrounds.html
Clouds and Sunsets
- "Clouds and Sunsets" - by Michael's Desktop Pictures
- http://www.netaxs.com/~mhmyers/clouds.tn.html
Bes
- EGYPTOLOGY
- http://www.thekeep.org/~kunoichi/kunoichi/themestream/bes.html
Shimabuku | Moon Rabbit
 ScreenSaver
Angel Wings
What Kind of Wings are You?
brought to you by Quizilla
What Type of Mage Are You?
"The compassion of the Buddha transforms every pain
into a means of receiving deeper wisdom....
May your pain and suffering be eased knowing
that ultimately it will become the still water of real life."
- Dr. Taitetsu Unno, translator of the Tannisho -
Back to the Beginning
"one person is all people, all people are one person, one practice is all practices, all practices are one practice"
- Ryonin (1073 - 1132)
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