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This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written. Tuesday, January 31, 2012 RAISIN LOADED OATMEAL COOKIES 1 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 cup firmly packed brown sugar 3/4 cup butter, softened 2 eggs 1 tsp vanilla 1 1/2 cups rolled oats 1 1/4 cup raisins Preheat the oven to 350 degrees. Lightly grease 3 cookie sheets; set aside. In a medium bowl, combine the flour, baking powder, and salt; set aside. In a large mixing bowl, using an electric mixer on high speed, beat the brown sugar and butter together until light and fluffy. Beat in the eggs and vanilla until mixture is smooth. Using a large wooden spoon, gradually stir in the flour mixture until thoroughly combined. Stir in the oats and the raisins. Drop the dough by rounded spoonfuls 1 1/2-inchs apart onto the cookie sheets. Use a fork to flatten the dough slightly. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool on sheets for a couple of minutes then remove to racks to cool until ready to eat. COWBOY COFFEE Monday, January 30, 2012 OLD FASHION SWEDISH RYE BREAD 2 cups warm (105-115 degrees) water, divided 1/2 cup sugar 3 tbsp molasses 2 cups rye flour 4 cups all-purpose flour 1/2 cup shortening, melted 2 tsp salt Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes. Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well. Add the rye flour, mixing well. Gradually add the all-purpose flour. Add shortening and salt, mixing well. Turn the dough out onto a lightly floured surface nd knead until smooth and elastic. Place the dough in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk. This should take about an hour. Punch the dough down and divide in half; shape each half into a loaf. Place in two well-greased loaf pans. Cover loosely and allow to rise in a warm, draft-free area for 45 minutes or until doubled in bulk. Bake at 375 degrees for 40 minutes or until the loaves sound hollow when lightly tapped. Remove from pans to cool on wire racks. Sunday, January 29, 2012 STRAWBERRY RHUBARB PUFF 1 pkg (16-oz) frozen rhubarb, thawed 1 pkg (10-oz) frozen strawberries, thawed 1/2 cup sugar + 2 tbsp sugar 2 cups all-purpose flour 3 tsp baking powder 1 tsp salt 1/3 cup cooking oil 2/3 cup sweet milk butter 2 tbsp sugar 1 tsp cinnamon Preheat oven to 450 degrees. Mix the rhubarb, strawberries, and 1/2 cup sugar in a 9-inch square baking pan or dish; place in the oven. Place the flour, remaining sugar, baking powder, and salt into a bowl. Pour the oil and milk together in a liquid measuring cup but do not stir. Pour all at once into the flour mixture. Stir until the mixture leaves the sides of the bowl and forms a ball. Drop by 9 spoonfuls onto the hot fruit. Make an indentation in each biscuit and dot with the butter. Mix the last 2 tablespoons of the sugar with the cinnamon and sprinkle on the dough. Bake 20 to 25 minutes at 450 degrees. Best served warm. Yield: 9 servings. Note: You can make with fresh rhubarb and fresh strawberries by substituting 3 cups fresh sliced rhubarb and 1 pint fresh strawberries, cut up, for the frozen. Increase the 1/2 cup of sugar to 1 1/2 cups and add 1/2 cup water to the fruit mixture. Saturday, January 28, 2012 TRELLIS PIE CRUST Friday, January 27, 2012 CHICKEN-MACARONI DISH When I was a kid we didn't get our chickens at the grocery store. We got them from the chicken coop, grandpa chopped their heads off and mom or grandma plucked the feathers and singed them. I hated that. To this day I won't eat chicken. I know it comes from growing up around them. My family all love chicken and one granddaughter won't eat beef but she could live on chicken. Yuck! But for all you out there who, like Lindsay, love chicken here is one of our old recipes for you. 4 cups chicken broth 8-oz uncooked elbow macaroni 2 slices bacon, cut up 1/4 cup finely chopped green bell pepper 1/3 cup finely chopped onion 2 cups cut up cooked chicken (or turkey) 2 cups shredded American cheese 1/4 cup chopped pimento 1/4 cup toasted slivered almonds 1 pkg (10-oz) frozen peas, thawed In a 2-quart saucepan bring the chicken broth to a boil. Add the macaroni to the boiling broth. Cook 10 minutes or until tender; do not drain. In a large skillet, fry bacon until crisp; add the bell pepper and onion. Cook, stirring, until the onion is tender. Drain off fat. Stir in the macaroni/broth, chicken, cheese, pimento, almonds and peas. Cook on low until heated through. Serves 6 to 8 Thursday, January 26, 2012 CHIVE DINNER MUFFINS 2 tbsp shortening 1 egg 2/3 cup milk 1/4 cup snipped chives Preheat oven to 400 degrees. Grease 12 muffin cups and set aside. With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl. When combined, beat vigorously for less than a minute. Fill the greased muffin cups about 2/3 full and bake for 15 minutes. Wednesday, January 25, 2012 GOOD OLD MACARONI AND CHEESE 2 cups elbow macaroni 2 tbsp butter 2 tbsp all-purpose flour 1 tsp dry mustard 1 tsp salt 2 1/2 cups milk 2 cups shredded sharp Cheddar cheese Cook the macaroni according to the package directions; drain. Spray a 1 1/2-quart baking dish with nonstick cooking spray and set aside. Preheat oven to 375 degrees. Melt the butter in a medium saucepan and stir in the flour, mustard, and salt. Gradually stir in the milk. Cook and stir until the mixture thickens slightly; remove from the heat. Add 1 1/2 cups of the cheese and stir until melted. Stir in the cooked macaroni. Pour mixture into the prepared baking dish and top with the remaining half cup of cheese. Bake at 375 degrees for 20 to 25 minutes or until heated through and bubbly. Tuesday, January 24, 2012 FAMILY REUNION POTATO SALAD 8 lbs potatoes 3/4 cup finely chopped onion 1 tbsp salt 1/2 to 3/4 tsp freshly ground black pepper 1 cup Italian salad dressing 2 cups mayonnaise 2 cups chopped celery 12 hard-boiled eggs, chopped Peal potatoes and cut-into bite-sized cubes. Put into a large pan and cover with water; sprinkle about 1 teaspoon salt to 2 cups water into the pan. Bring the potatoes to a boil and cook just until tender; drain immediately. In a large bowl toss the potatoes with the onion, salt, pepper, and Italian salad dressing. Cover and refrigerate for at least 8 hours. About 2 hours before serving time, remove from refrigerator and add the mayonnaise, celery, and eggs; toss to coat well. Return to refrigerator until serving time. Sprinkle with a dash of paprika or celery seed for garnish, if desired. Sunday, January 22, 2012 QUICK SAUSAGE SUPPER 1 lb pork sausage 1/2 cup chopped onions 2 tbsp flour 1 can whole tomatoes small can mushrooms 1/4 tsp oregano 1/4 tsp garlic powder 1/4 tsp pepper 1 cup shredded Mozzarella cheese 1 can biscuits Heat oven to 350 degrees. In an overproof skillet brown sausage and onion, then drain. Sprinkle with flour. Add tomatoes, mushrooms, oregano, garlic powder, and pepper. Simmer while preparing the topping. Separate the biscuits and cut each into 4 pieces. Arrange the biscuits over the hot meat mixture. Sprinkle with the cheese. Bake for 12 to 16 minutes until the biscuits are browned. Saturday, January 21, 2012 PINEAPPLE UPSIDE DOWN CAKES WITH PECANS 1 stick butter (1/2 cup) 1 packed cup of brown sugar 2 cans (8.5-oz) pineapple slices, drained, halved maraschino cherries as needed pecan halves as needed 1 box (2-layer size) yellow cake mix Heat the oven to 350 degrees. Divide the butter in half and melt each half over low heat in a 9-inch round cake pan. Or put pans in the oven and allow butter to melt in the pans; this just takes a little longer. Sprinkle half the brown sugar over the butter in each pan. Arrange 1 can of the pineapple slices per pan over the brown sugar. Arrange cherries and pecan halves around the pineapple slices to make a pretty pattern. Set aside. Prepare the cake mix as directed. Pour half the batter over the fruit in each pan. Bake at 350 degrees for 35 to 45 minutes until a wooden toothpick inserted in centers comes out clean. Immediately invert cakes onto serving plates. Leave the pan over the cake for a few minutes until it gently lifts off. Variation: Since peach is my favorite fruit, I like to substitute well drained peach slices for the pineapple. Friday, January 20, 2012 MASHED POTATO CAKE DOUGHNUTS 1 cup sugar 1 egg, well beaten 8 tbsp milk 1 1/2 tbsp shortening, melted 2 1/2 cups all-purpose flour 4 tsp baking powder 1 tsp vanilla extract Peel potatoes, cut into quarters, place in a saucepan and cover with water. Boil until the potatoes are tender; mash very fine. Add the sugar, egg, milk, and shortening. Sift the flour and baking powder together and add to the potato mixture. Add the vanilla. Add more flour if needed until dough is stiff enough to roll out. Roll out and cut with a doughnut cutter. This should make about 24 large doughnuts. Fry in hot oil in a deep fryer or a deep cast iron skillet. Turn once during cooking. Cook until lightly browned and floats toward the top. Sprinkle with powdered sugar if desired. Thursday, January 19, 2012 HOOSIER CABBAGE CASSSEROLE 1 cup saltine cracker fine crumbs + more for topping 4 tbsp butter, melted + additional for dotting top 1 cup milk 1/2 cup grated cheese 2 tbsp flour salt pepper Preheat oven to 400 degrees. Wilt cabbage in some boiling water; drain. Melt butter and add flour, milk, salt and pepper to suit your taste. In a baking dish layer the cabbage, cheese, and crumbs twice. Pour the white sauce over the top. Sprinkle additional crumbs over the top and dot with additional butter. Bake at 400 degrees for 25 minutes. Wednesday, January 18, 2012 LINZER BARS 1 cup unsweetened applesauce 3/4 cup raspberry preserves 1 cup whole natural almonds 3/4 cup + 2 tbsp sugar, divided 1/2 cup butter, softened 1 egg 1/2 tsp grated lemon peel 1 1/2 cups all-purpose flour 1/4 tsp salt 1/2 tsp cinnamon 1 egg white, lightly beaten Preheat the oven to 375 degrees. Line a 13 x 9-inch baking pan with foil; grease the foil and set aside. In a small saucepan over low heat, cook the applesauce until most of the liquid evaporates. This will take approximately 25 minutes. Stir in the preserves and set aside. In a blender (or food processor) grind the almonds with the 2 tablespoons of sugar until they are very fine; set aside. In a mixer bowl cram the butter until it is light and fluffy. Gradually beat in the 3/4 cup of sugar. Beat in the egg and lemon peel. In a medium bowl combine the flour, salt, and cinnamon. Stir the flour mixture into the butter mixture. Stir in the almond sugar mixture; set aside 1/4 of the dough. Pat the remaining dough evenly into the prepared baking pan. Bake at 375 degrees for 20 minutes. Spread the fruit filling over the baked dough. Add the egg white to the reserved dough. Spoon this mixture into a pastry bag fitted with a #1 plain tube or put into a ziplock type plastic bag and cut a small opening in one corner. Pipe the dough over the filling in a lattice pattern. Bake bars for 30 minutes. Cool in pan and cut into 2-inch x 1-inch bars. Tuesday, January 17, 2012 Speaking of Vintage! ICE CUBE TRAY PUNCH 2 cups sugar 5 cups water 4 bananas 3 cups orange juice 46 ounces pineapple juice 6 ounces frozen lemonade concentrate chopped maraschino cherries for color ginger ale In a medium saucepan bring the sugar and water to a boil to dissolve sugar. Mash the bananas and add the orange juice, pineapple juice, and lemonade concentrate (do not dilute). Add the boiled syrup to the banana/juice mixture and stir to blend well. Pour the mixture into ice cube trays. Drop a few of the chopped cherries into each cube and freeze. To serve, fill tall glasses with frozen ice cubes and pour ginger ale over the cubes. Add a straw to the glass. Note: This can also be made in a punch bowl. Serves 12 Monday, January 16, 2012 LONG, LONG, AGO QUICK AND EASY HOMEMADE CHOCOLATE MOUSSE 2 cups (12-ounce package) semisweet chocolate chips 1 1/2 teaspoons vanilla pinch of salt 1 1/2 cups whipping cream heated to the boiling point 6 eggs, divided whipped cream for topping, optional Combine the chocolate, vanilla, and salt in a blender container and mix 30 seconds. Add the boiling cream and continue to mix another 30 seconds or until the chocolate is completely melted. Add the egg yolks and mix about 5 to 7 seconds. Transfer the mixture to a bowl and allow to cool. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture. Place in a serving bowl and cover. Refrigerate. To serve top with the whipped cream, if desired. Sunday, January 15, 2012 OLD FASHION FRIED GREEN TOMATOES 2 cups all-purpose flour 1 1/2 cups water 1 tbsp seasoned salt 6 medium green tomatoes, sliced into 1/4-inch slices 2 1/2 cups fine saltine cracker crumbs Vegetable oil for frying In a shallow bowl whisk together the flour, water, and salt; whisk until smooth. Place the cracker crumbs in a separate shallow bowl. Dip the tomato slices first into the flour mixture then into the cracker crumbs coating evenly. In a large skillet, I prefer cast iron, heat about 1/8 to 1/4-inch of oil over medium-high heat until hot. Drop the sliced tomatoes carefully into the hot oil and cook approximately 2 minutes. Turn and cook the second side another 2 minutes or until they are golden brown. Saturday, January 14, 2012 CHEESEBURGER PIE 8 slices American processed cheese 1 lb hamburger meat 1/2 cup tomato sauce or thick tomato juice 1/2 small green bell pepper, chopped 1/3 cup chopped onion 1 tsp beef bouillon 3 beaten eggs 2 tbsp all-purpose flour Preheat oven to 425 degrees. Bake the pastry shell 6 minutes; remove from the oven and lower the oven temp to 350 degrees. Cut 6 slices of the cheese into smaller pieces. In a large skillet brown the meat and pour off the fat. Add the tomato sauce, bell pepper, onion, and bouillon to the skillet. Cook, stirring, until the bouillon is completely dissolved. Remove from the heat and stir in the eggs, flour, and cheese pieces. Stir to combine well and pour into the crust. Bake for 20 to 25 minutes until hot. Arrange the remaining cheese on the top of the pie and return to the oven for 3 minutes or until the cheese melts. Serve with potato chips and I add a dill pickle most of the time. Friday, January 13, 2012 HICKORY NUT BREAD 1 egg 1 cup brown sugar 1 cup milk 1 tbsp. margarine, melted (you know I now use butter) 1 3/4 cups flour 1 tsp baking powder 1/2 tsp vanilla 1 cup hickory nut pieces Beat the egg and mix with the brown sugar, margarine, and milk. Add the flour and baking powder. Stir in vanilla and mix well. Add the nuts and stir. Let the mixture stand for 10 minutes. Bake in loaf pan for 1 hour at 350 degrees. Thursday, January 12, 2012 MY FIRST RED VELVET CAKE 2 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 teasp. soda 1 teasp. cocoa 2 eggs 1 1/2 cups Wesson oil 1 teasp. vanilla 1 bottle red food coloring (1-ounce) 1 cup buttermilk Mix the first 4 ingredients with the Wesson oil. Add remainder of ingredients and mix well. Bake in oven at 350 degrees for 15 to 20 minutes when baked in three layers. Vary baking time if using 2 layers or a 9 x 13 pan. Double the icing recipe if any extremely rich cake is desired! For the icing I now use butter. My nutritional research has led me to believe our bodies handle natural foods better than man made ones. Also, because of my diabetes, I now make my own powdered sugar. I have the recipe on my blog at http://diabeticenjoyingfood.blogspot.com It tastes just as good as regular powdered sugar, if I have any diabetics reading this! ICING 8 oz. cream cheese 1 stick oleo 1 box powdered sugar 1 cup chopped nuts (I use pecans) 1 teasp. vanilla Soften cream cheese and oleo. Mix all ingredients together and spread on the cooled cake. Wednesday, January 11, 2012 OLD FASHION TUNA NOODLE CASSEROLE 1 can (6 to 9-oz) flaked tuna, drained 1/2 cup mayonnaise 1 cup sliced celery 1/3 cup chopped onion 1/4 cup chopped pimiento 1 tsp salt 1 can cream of celery soup 1/2 cup milk 1 cup shredded sharp process cheese* 1/2 cup slivered blanced almonds, toasted Cook the noodles in boiling water until tender, drain. In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt. In a saucepan blend the celery soup and milk together; heat through. Add the cheese, cook and stir until the cheese melts. Add the soup/cheese mixture to the noodle mixture. Turn oven on to 425 degrees. Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish. Sprinkle the almonds over the top. Bake at 425 degrees for 20 minutes. *May use 1/2 a can of Cheddar cheese soup, if desired. Feeds 6. Tuesday, January 10, 2012 OLD FASHION PRESERVE-TOPPED CHEESECAKE 3 tbsp granulated sugar 3 tbsp milted butter 3/4 cup granulated sugar 3 blocks (8-oz each) cream cheese, softened to room temperature 3 large eggs 1 tsp vanilla extract 1 cup strawberry (or other berry) preserves Preheat oven to 325 degrees. Mix the cracker crumbs, 3 tablespoons granulated sugar and the butter in a bowl. Press the mixture over the bottom of a springform pan about 9-inches in diameter. Bake at 325 degrees for 10 minutes. Allow to cool completely. Using an electric mixer beat the 3/4 cup of granulated sugar and the cream cheese on medium speed until mixture is smooth. Beat in the eggs, one at a time. Blend in the vanilla extract and pour the mixture over the cooled crust. Bake at 325 degrees for 10 minutes then reduce the oven to 250 degrees and bake for another 20 to 25 minutes until set. Loosen from sides by running a thin knife around the side. Set cake on a rack to cool. When cooled, remove the pan side and cover the cake. Place in the refrigerator to chill. Before serving spread the preserves over the top. OLD FASHION POPCORN CRUNCH 6 cups popped popcorn 1/3 cup nuts (we used what we had which was black walnuts, today I recommend almonds) 2/3 cup pecans (we used hickory nuts which were regional but tasted a lot like pecans) 2 tbsp melted butter (we used oleo since it was a new thing then) salt, optional 2/3 cup granulated sugar 1/2 cup butter (see note above) 1/4 cup light corn syrup 1/2 tsp vanilla extract Mix the popcorn and the nuts in a large bowl that the melted butter won't hurt. Add the salt, if using, and the melted butter. Toss to coat nuts and popcorn. Spread the mixture out in a large pan with some sides. Combine the 1/2 cup of butter, sugar, and corn syrup in a small saucepan; simmer over medium-low heat, stirrng constantly, until the mixture is a light caramel color. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the popcorn/nut mixture and stir to coat well. Let stand until cool then break into serving pieces. May be stored in an airtight container. Yield: About 7 cups. Monday, January 9, 2012 LIVER AND ONIONS 2 1/4 lbs beef liver, sliced thin (about 1/4-inch) 2 tbsp butter or margarine 1 large onion, cut into thin slices 1/2 tsp salt 1 cup milk 2 extra-large eggs 3 cups fine, dry bread crumbs 2 tbsp vegetable oil Soak the liver in cold salted water for 15 to 20 minutes. In a 10-inch skillet, melt the butter or margarine over medium heat. Add the onion and cook, stirring occasionally, until tender and lightly browned. Sprinkle with the salt and keep warm. In a shallow bowl whisk together the milk and eggs until well blended together. Place the bread crumbs in another shallow bowl. Rinse the liver under cool running water then pat dry with paper towels. Dip slices into the milk mixture then into the crumb mixture, coating lightly and evenly. In a large skillet heat the oil over medium heat. Add the liver to the pan and cook until cooked through, approximately 3 minutes per side. To serve, top the liver slices with the onion. Yield: 6 servings Sunday, January 8, 2012 EASY HOMEMADE WAFFLES 2 eggs, separated 1 cup milk 1 cup all-purpose flour 1 tsp sugar 1/4 tsp salt 2 tsp baking powder 1/4 cup melted shortening (canola oil, please!) Preheat the waffle iron according to the manufacturer's instructions. Beat the egg whites until soft peaks form. In a mixing bowl, blend the egg yolks, milk, flour, sugar, salt, and baking powder. Add the shortening but do not overmix. Fold in the egg whites and mix well with a fork or lightly with a whisk. Very lightly grease the waffle iron and pour in about a half cup of batter. Close lid and cook according to your iron's instructions. Repeat until you have used all the batter. Serve with butter, your favorite syrup, fresh fruit, etc to suit your diet and taste. We always had them with butter and the Log Cabin Syrup that came in a little log cabin shaped can. Yummy! BUTTER FRIED POTATOES 3 tbsp butter 3 cups sliced potatoes, make slices about 1/8-inch thick 1/2 tsp dried oregano 2 tbsp finely chopped bell pepper 1 tbsp parsley flakes 2 tbsp minced onion salt and black pepper to taste Melt the butter in a heavy skillet (see note above). Add the potatoes, cover and cook for approximately 10 minutes. Carefully turn the potatoes and cook, uncovered, for another 10 minutes. Turn to brown all sides. In the last 5 to 10 minutes of cooking, sprinkle potatoes with the oregano, bell pepper, parsley, onion, salt, and pepper. Stir gently to blend into the potatoes. Yield: about 4 servings Saturday, January 7, 2012 BBQ RIBS START WITH A BOTTLED SAUCE salt and pepper Sauce: 1/2 cup your favorite bottled barbecue sauce 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 garlic clove, crushed 1/4 tsp thyme 1/4 tsp basil 1/4 tsp oregano Sprinkle the ribs with salt and pepper. Lace onto grill spit accordian-style. Attach spit to grill and cook, rotating, for approximately 2 hours or until the meat is well done. Brush with the sauce during the last half hour of cooking. To make sauce: Combine all the sauce ingredients in a small mixing bowl. Friday, January 6, 2012 BUTTERMILK ANGEL BISCUITS 1/4 cup warm water 2 cups warm buttermilk 5 cups all-purpose flour 1/3 cup granulated sugar 1 tbsp baking powder 1 tsp baking soda 1 tbsp salt 1 cup shortening melted butter Dissolve the yeast in the warm water. Let stand for 5 minutes. Stir in the buttermilk and set aside. Lightly grease a baking sheet; set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal. Stir in the buttermilk/yeast mixture and mix well. Turn out onto a floured surface and knead lightly 3 to 4 times. Roll to a thickness of 1/2-inch. Cut using a 2 1/2-inch biscuit cutter. Place cut biscuits on the prepared baking sheet. Cover and let rise in a warm place for 1 1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Lightly brush the tops of the biscuits with the melted butter. Yield: Approximately 30 biscuits. Thursday, January 5, 2012 OLD FASHION BROWN SUGAR CANDY 3/4 cup butter 3 cups packed light brown sugar 1 can (5-oz) evaporated milk 1 tsp vanilla extract 1 lb powdered sugar 1/2 cup chopped black walnuts* Butter a 9-inch square pan or dish; set aside. In a heavy saucepan bring the butter, brown sugar, and milk to a boil. Cook over medium-low heat for 5 minutes, stirring often. Remove from the heat and add the vanilla extract, powdered sugar, and walnuts. Beat the mixture just until it begins to thicken. Pour candy into the prepared pan or dish. Let stand until cool; this candy sets-up quickly. Cut into 36 squares and place on plate, in a candy dish or may be kept in an airtight container. *If you do not have black walnuts or just don't like them, substitute English walnuts. Wednesday, January 4, 2012 SPICED TOMATO JUICE 3 quarts tomato juice 3 tablespoons sugar (Splenda for me now as an old gal diabetic!) 1/2 tsp salt (This old gal now goes with only 1/4 tsp!) 1/2 tsp celery salt 1/2 tsp garlic salt (This old gal now uses garlic powder!) 1/2 tsp onion salt (This old gal now uses onion powder!) In a large sauce pan, combine the tomato juice with the sugar, stirring to mix well. Stir in the salts. Bring the mixture to a boil and reduce the heat to low. Simmer juice until it reaches the consistency you desire. Approximately 12 servings. PS This juice is also good to use in chili, vegetable soup, spaghetti sauce, etc. Tuesday, January 3, 2012 LUSCIOUS STRAWBERRY PIE 2 9-inch baked pie shells 1 1/2 cups sugar 5 tbsp cornstarch 2 small (4-serving size) pkg strawberry jello 2 1/2 cups boiling water 2 pints fresh strawberries, washed, stemmed, halved if very large whipped cream for garnish In a heavy-duty saucepan cook the sugar, cornstarch, water, and jello over medium-high heat until bubbly and thick. When filling is cooked enough it will turn from a thick look to a clear look. Allow to cool partially. While filling cools, arrange the berries evenly in the two baked pie shells. Slowly pour the filling over the strawberries. Allow to cool completely or refrigerate for about an hour. Serve with whipped cream. RAISED DOUGHNUTS 2/3 cup sugar 3 tbsp shortening 1 tsp salt 1 pkg dry yeast 2 tbsp lukewarm water approx 5 cups all-purpose flour 2 eggs, well beaten 1 tsp nutmeg powdered sugar In a mixing bowl mix the sugar, milk, shortening, and salt and cool to lukewarm. Dissolve the yeast in the lukewarm water and stir into the milk mixture. Add two cups of the flour and mix well. Set in a warm place to rise until light. Add the eggs, nutmeg, and enough of the remaining flour to make a soft dough. Cover and let rise until doubled in bulk. Knead until elastic. Lightly flour a board for rolling out and roll out dough to 1/2-inch thick. Cut with a doughnut cutter. Cover and let set until doubled in bulk. Heat fat in a deep fryer or deep pan and cook until puffy and brown. Turn and brown on the other side. Remove from the fat and drain on paper towels. Sprinkle with the powdered sugar while still warm. Yield: about 2 1/2 dozen doughnuts CORN FLAKES HAM LOAF 1 lb lean fresh pork, ground 2 eggs, lightly beaten 2 1/2 cups corn flake cereal, do not crush 1/2 cup milk 1 1/4 tsp mustard 1 tbsp sugar Topping: 1/3 cup brown sugar 3 tbsp ketchup 3 tbsp cider vinegar 2 tbsp horseradish 1 tbsp mustard Combine the ham, pork, eggs, cereal, milk, mustard, and sugar together and pack into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Make the topping and after the first 30 minutes of baking, baste every 15 minutes with the topping. To make the topping, combine all the ingredients in a bowl stirring until the brown sugar is dissolved and the mixture is well blended. Use to baste the ham loaf according to the instructions above. Monday, January 2, 2012 TANGY VEGETABLE SALAD 1 can baby peas 1 can Shoe Peg corn 1 can French-cut green beans 1/2 cup chopped celery 1 chopped onion 1 bell pepper, chopped 1/4 cup oil 1/4 cup vinegar 1/4 cup sugar Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid. Place lid on bowl and refrigerate several hours or overnight. This makes a great 'make ahead' dish for busy cooks.
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nedjelja, 4. siječnja 2015. 8 NAJBRŽI RECEPATA: 30 minuta za posluženje za iznenadne goste 02:59 No comments Kada čujete zvono na vratima, ugledate ne najavljene goste, a želite da ih poslužite ovo su naši predlozi. Za ovih osam recepata biće vam potrebno do pola sata, a svi ćete sigurno uživati. ĆUFTICE OD TUNJEVINE POTREBNO JE 1 veća konzerva tunjevine, 2 kriške starog hleba, malo mleka, peršun, biber, prezle. PRIPREMA Tunjevinu ocedite od ulja, usitnite viljuškom, pa dodajte sredinu hleba prethodno namočenu u mleko i isceđenu. Po ukusu pobiberite, dodajte sitno seckani peršun, dobro izmešajte, sjedinite, pa pravite male ćufte. Uvaljajte ih u prezle i pržite na vrelom ulju dok ne porumene sa svih strana. PIROŠKE SA SIROM POTREBNO JE 400 g brašna, 200 ml jogurta, 1 kesica praška za pecivo, 1 jaje, 200 g tvrdog sira, so, ulje za prženje. PRIPREMA U dublju posudu sipajte brašno, prašak za pecivo, malo soli i sve dobro promešajte. U tako pripremljeno brašno dodajte jedno jaje i sipajte jogurt. Zatim izmrvite ili izrendajte sir. Testo rukama dobro umesite kako bi se svi sastojci lepo sjedinili. Ako vam je testo previše mekano, slobodno dodajte još 1-2 kašike brašna. Testo izručite na pobrašnjenu površinu i oklagijom razvucite koru oko jedan centimetar debljine, pa nožem secite pravougaonike, otprilike 6×2,5 cm. U međuvremenu stavite šerpicu na šporet i na jačoj temperaturi zagrejte ulje. Količina ulja treba da bude tolika da prekrije piroške dopola. U zagrejano ulje pažljivo spuštajte jednu po jednu pirošku i pržite dok fino ne porumene sa obe strane. POHOVANE PALAČINKE SA BLITVOM I SIROM POTREBNO JE 16 manjih palačinki, 300 g blitve, 2 čena belog luka, 4 kašike sira, 2 kašike kisele pavlake, 1 dl mleka, so, prezle. ZA PREMAZ 1 kiseli krastavac, 2 kašike kisele pavlake, 1 kašika majoneza, malo vlašca. PRIPREMA Ispecite manje palačinke. Blitvu kuvajte oko 15 minuta, procedite i sitno iseckajte. U tiganju napravite zapršku od ulja i brašna, dodajte izgnječeni beli luk, malo mleka, blitvu, so i par minuta prodinstajte. Na blitvu dodajte sir i kiselu pavlaku i promešajte. Na svaku palačinku stavite kašiku pripremljene smese i zarolajte. Palačinke uvaljajte u prezle i pecite u ulju 3-4 minuta. Kisele krastavce narežite na sitne kockice, pomešajte sa ostalim sastojcima i time premažite gotove palačinke. KROKETI OD SIRA I SPANAĆA POTREBNO JE 800 g krompira, 150 g spanaća, 150 g brašna, 50 g margarina, 1 veće jaje, 1 kašika soli, 100 g tvrdog sira, ulje za prženje. ZA PANIRANJE brašno, 1 jaje, 4 kašike mleka, prezle. PRIPREMA Krompir sa ljuskom dobro operite i stavite da se kuva. Kuvani krompir ocedite od vode i samo malo prohladite, oljuštite ga, dobro ispasirajte, pa sačekajte da se prohladi. Nakon toga dodajte obaren sitno seckani spanać, jaje, margarin, posolite i sve dobro sjedinite. Postepeno dodavajte brašno i rukom umesite testo. Kašiku testa stavite na pobrašnjenu površinu i blago ga ispritiskajte u disk. Na sredinu stavite komadić sira, pa onda testo oblikujte u valjak. U međuvremenu pripremite šta treba za paniranje. U jedan tanjir sipajte malo brašna, u drugi umutite jaje sa mlekom, a u treći sipajte prezle. Oblikovane krokete od krompira najpre uvaljajte u brašno, zatim provucite kroz jaja i na kraju uvaljajte u prezle. Krokete spuštajte u duboko zagrejano ulje i pržite dok ne porumene sa svih strana. Služite tople ili hladne. ZAPEČENI TOPLI SENDVIČI POTREBNO JE 8 kriški tost hleba, 150 g seckane šunke, sir, 200 g pavlake, 1 jaje, maslac. PRIPREMA Tost premažite maslacem. Pomešajte sve preostale sastojke i premažite tost tom smesom. Stavite da se peče u rernu na 200 stepeni na 15-20 minuta. Poslužite toplo. BRZA PITA OD KROMPIRA POTREBNO JE 150-200 g brašna, 2 jaja, 4 krompira narezana na kockice, mleko, so, voda, 1 čen belog luka, biber, 2 dl jogurta, 2 dl kiselog mleka. PRIPREMA Od jaja, brašna, mleka, vode i soli umutite testo malo gušće nego za palačinke. Zagrejte rernu na 220 stepeni. Nauljite pleh i dobro ugrejte, pa u njega izlijte pomešane krompire sa testom i izgnječenim belim lukom i pecite oko 20 minuta. Zalijte pomešanim jogurtom i kiselim mlekom i pecite još nekoliko minuta. ROLNICE SA KOBASICOM POTREBNO JE 2 šolje brašna, 4 kašike putera, 1 ½ kašika praška za pecivo, 1 kašika sode bikarbone, 1 šolja kiselog mleka, so, biber, 400 g kobasica ili, salame, sir po želji. PRIPREMA U brašno dodajte iseckani puter, prašak za pecivo, sodu bikarbonu, kiselo mleko, so i biber. Zamesite testo, pa ga istresite na brašnom posutu površinu i rukama utapkajte i napravite kvadrat. Preko testa ravnomerno rasporedite sveže mlevene kobasice, zavijte u rolnu i isecite na malo deblje komade. Položite rolnice jednu pored druge i stavite ih da se peku u zagrejanoj rerni na 190 stepeni 20-25 minuta. BRZI UŠTIPCI POTREBNO JE 3 jaja, 200 g jogurta, 1 prašak za pecivo, 20 kašika brašna, so, šećer. PRIPREMA Od navedenih sastojaka napravite smesu. Smesu zatim vadite kašikom i stavljajte je na vruće ulje. Kada su gotove, poslužite ih sa šećerom, marmeladom ili „eurokremom“. Izvor: zena.blic.rs Pretplati se na: Objavi komentare (Atom)