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Our Favorite Recipes2 # ground beef (chuck) chopped onion, celery, green pepper 2 eggs 1 c tomato 1 c milk Mix Separate 1 c crumbs 2 teaspoons salt ½ teaspoon sugar ½ teaspoon baking powder ¼ teaspoon nutmeg Combine and bake 11/2 hrs. at 350 degrees (Secret) Mix with spoon to keep "loose". (Duck Cooked Wild-Duck Style) 4 1/2 to 5 pound duck 2 anchovy fillets, mashed 12 juniper berries (or 2 tablespoons gin) About 2 tablespoons seasoned salt 1/2 teaspoon crushed dried thyme 1/4 teaspoon ground pepper MARINADE, 2 cups dry red wine 2 celery stalks with leaves chopped 1 cup water 1 medium onion, sliced 1 large carrot, sliced GRAVY, 3 cups marinade, strained after roasting (with sieved marinade vegetables added if desired) About 4 tablespoons all- purpose flour Clean duck and rinse. Rub inside with Anchovy. With mortar and pestle. crush juniper berries; rub half inside scatter the rest over duck's breast. Put half the seasoned salt. thyme and ground pepper inside. the rest on the breast. rub into breast. Place in large heatproof bowl. In large saucepan. combine wine. water. carrot. celery. and onion; bring to boiling. Pour over duck. Cover and refrigerate for 1 to 2 days. turning duck three or four time. Put marinade vegetables in roasting pan. Place duck, breast side up on top. Pour over rest of marinade. Cover. Bake in preheated 325 degree oven for 2 1/2 hours, uncovering last half hour to brown. Place bird on hot serving platter. Strain liquid; skim off fat. Shake a little of the liquid with the flour; stir into remaining liquid and heat to boiling. Boil and stir till thickened, about 5 minutes. (This will make 3 cups gravy.) reheat next day and serve over dumplings that will be left. Serve duck and gravy with potato dumplings and black currant jelly in orange basket. Trim with lettuce. if desired. Cut duck in quarters with kitchen shears or poultry shears. Makes 4 servings. $10,000 Recipe 1 ( 8-1/4 ounces) can crushed pineapple 1/2 cup honey 1/2 cup soy sauce 1/4 cup sherry 2 teaspoons chopped candied ginger 3/4 teaspoon garlic powder 1/2 teaspoon thyme 1/2 teaspoon salt 1/4 teaspoon crushed rosemary 1/4 teaspoon black pepper 3 pounds lamb riblets, cut into serving pieces Drain off 2 tablespoons syrup from pineapple, and mix with 1/4 cup honey. Set aside for glaze. Combine remaining pineapple and syrup, 1/4 cup honey, soy sauce, sherry, candied ginger and seasonings; pour over lamb riblets. Marinate in refrigerator for 1 to 3 hours, turning meat several times. Preheat oven to 350 degrees. Drain lamb, reserving marinade. Arrange riblets on rack in roasting pan, and bake about 1 hour, basting occasionally with the marinade. Just before serving, heat the honey glaze mixture and brush over riblets. Broil about 3 inches from heat, for 2 to 4 minutes, until glazed watching carefully to avoid burning. Makes 4 to 6 servings. 1 1/2 c cake flour 1 1/2 t baking powder 1 t soda 1/4 t salt 1 t powdered ginger 2 eggs 1/4 c sugar 1/2 c molasses 1 c sour milk 4 T melted fat Sift, flour, measure and sift with baking powder, soda, salt and ginger. Beat eggs, add sugar, molasses and sour milk to them. Stir in dry ingredients, stirring until batter is smooth. Add melted fat, beating it in. Bake on a hot, but not too hot an iron. 1 1/2 cups chopped apples 1 tablespoon sugar 2 tablespoons lemon juice 2 egg yolks 1 cup sifted all-purpose flour 1/4 cup milk 2 egg whi tes 1 teaspoon baking powder 1/2 cup salad oil for frying 3/4 teaspoon salt Pare and chop apples. Sprinkle with lemon juice to keep apples from darkening. Sift flour, measure and return to sifter Add baking powder, salt and sugar. Beat egg yolks. Add milk, beating it in. Beat in dry ingredients, string until batter is smooth. Add apples. Turn fat into kettle for heating. Beat egg whites stiff . Fold into apple mixture. Drop batter by spoonfull into hot oil. Fry until golden brown on one side. Turn and brown other side. Drain on paper toweling. Serve piping hot. This make 12 fritters, the size of a small apple. 2 boiler-fryer chicken, cut in serving pieces 1/2 cup butter or margarine 1 cup buttermilk 1 egg, slightly beaten 1 cup enriched all purpose flour Melt margarine in large shallow baking dish(about l3x9x2). Mix buttermilk with egg in one shallow dish. Mix flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish. then turn chicken pieces to coat with margarine and place skin side up. (or place chicken skin side up and spoon melted butter over top) Place pecan halves on each piece of chicken and bake in 350 degree oven 11/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes. Makes 8 servings. 1/4 cup chopped onion 2tablespoons butter or margarine 2 tablespoons enriched all purpose flour 1 1/2 cups milk 11/3 cups (about 4 ounces) grated sharp Cheddar cheese 6 hard-cooked eggs, peeled and sliced 11/2 cups (about 4 ounces) crushed potato chips 12 bacon strips, cooked crisp and crumbled. In medium saucepan, cook onion in butter over medium heat until tender but not brown. Blend in flour and continue cooking over medium heat until bubbling. Remove from heat and slowly add milk, stirring constantly. Return to medium heat and cook and stir until thickened. Add cheese and stir over heat until melted. In a shallow 11/2 quart casserole, layer half the eggs, half the cheese sauce, half the chips and half the bacon. Repeat layers. Bake, uncovered in preheated 350 degree oven for 15 to 20 minues. Serve with melba toast. Mawby's 11-4-59 10 medium eggs 2 scant cups sugar 1/2 tsp. nutmeg 1/2 tsp. salt 1 tsp. vanilla 3 qts of milk Add Grape nuts, Bran or Rice, as desired. Put in oven 260 degrees for 2 hours. Note: Mix all ingredients except Grape Nuts, Bran or Rice Place rice in bottom of pan then pour mixture over rice put in flat pan about two inches high ( place pan in another pan which has water.) 3-4 lb. beef pot roast flour 3-4 large potatoes, peeled and quartered salt 2 tablespoons butter 1 teaspoon salt 1 teaspoon beef stock base 1/8 teaspoon pepper Meat drippings 1/2 cup water 1 cup dairy sour cream 6-8 medium onions, peeled 3 tablespoons flour 1 pound carrots, peeled and quartered Coat both sides of meat with flour. In a Dutch oven melt butter. Over medium heat brown meat on both sides; sprinkle with lt.salt, stock base and pepper. Add water. Cover and cook in preheated 350 degree oven 1 1/4- 1 1/2 hours. Add onions, carrots, and potatoes, sprinkle with salt. Cook and cover 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a warmed platter; keep warm. To prepare Gravy; measure drippings; skim off fat if desired. Add enough water to make 11/3 cups. Pour bake into Dutch oven. Heat drippings to boiling; combine sour cream and flour and stir into drippings Heat stirring constantly, until thickened. Serve with Pot roast. Makes 6-8 servings. 3 Cups sifted cake flour 1 Cup milk 3 teas. baking powder 1 teas. vanilla 1/2 teas. salt 3/4 cup nut meats 1 Cup shortening (Crisco) 25 Marochino Cherries (cut fine) 2 Cups sugar 4 egg whites beaten stiff 4 Egg yolks Cream sugar and shortening, add yolks, add dry ingredients allernately with milk, add cherries, and nuts fold in beaten egg whites. Bake 375 deg. 25-30 minutes in a 3-9 inch pan. ICING 2 T. Flour 1 cup milk 1 Egg 1 teas. Vanilla 1/2 Cup sugar Mix flour and sugar, add egg, and milk and vanilla, cook over low flame until thickened cool. Add 1/2 lb. sweet butter, beat until fluffy. 4 cups all-purpose flour 1 teaspoon salt 1 tablespoon shortening 1 cup raisins 4 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons caraway seed 2 cups buttermilk Mix and sift dry ingredients; rub in sho~tening wi th tips of finers, add caraway seed, raisins and buttermilk to make a soft dough. Pat and make a round flat cake to fit in an iron skillet Bake 50 minutes at 350 degrees temperature. 9 egg yolks 1/4 t salt 1/3 c sugar 1 c whisky 1/4 c rum 9 egg whites 1 qt. milk 1 pt. cream Beat egg yolks until thick and lemon colored. Add sugar and salt gradually. Beat them in as added. Add whisky gradually, beating i t in. Repeat wi th ~. Beat egg whi tes stiff .Sttr three fourths of the amount into egg mixture. Add milk and cream gradually and blend them in well. Fold in remaining egg whites. Dust wi th nutmeg and serve very cold. |
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