Saturday, February 27, 2021

EARLY COLONIAL BREAD

1/2 cup yellow corn meal
1/2 cup brown sugar
1 tsp salt
2 cups boiling water
1/4 cup cooking oil
2 pkgs active dry yeast
1/2 cup lukewarm water
3/4 cup sifted whole wheat flour
1/2 cup sifted rye flour
4 1/4 to 4 1/2 cup sifted all-purpose flour

Combine the corn meal, brown sugar, salt, boiling water, and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the corn meal mixture. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic, 6 to 8 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in a warm place till double, 50 to 60 minutes. Punch down, turn out on lightly floured surface and divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 9-inch loaf pans. Let rise again till almost double, about 30 minutes. Bake in a 375 degree oven for 45 minutes or until done. (Cap loosely with foil after first 25 minutes if bread browns rapidly.) Remove from pans. Cool on rack.

File Photo

Thursday, February 25, 2021

ANADAMA BREAD

4 1/2 to 4 3/4 cups all-purpose flour
2 pkg active dry yeast
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted

Preheat oven to 375 degrees.
In a large mixing bowl, mix 1 cup of the flour and the yeast. In a saucepan, mix water and cornmeal; cook and stir until thickened and bubbly. Remove from heat; stir in molasses, lard, and salt. Cool till just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add eggs. Beat at low speed of electric mixer for about 1/2 minute, scraping down sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured board; knead till smooth (8-10 minutes). Place in a greased bowl, turning once to grease surface. Cover and let rise until double (about 1hour). Punch down dough; divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise till almost double (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes; cover with foil. Bake 20 minutes longer.

 Photo courtesy of Dishmaps

Friday, February 19, 2021

TEN OLD-TIME TIPS FROM THE BACK OF AN OLD COOKBOOK

 

1. When baking a milk pudding, place the dish in a pan of water in the oven. This prevents the pudding from burning or boiling over.

2. A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.

3. When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.

4. To draw out the salt from salted fish, add a glass of vinegar to the water in which the fish is soaking.

5. Add 1/4 teaspoon baking soda to cranberries while cooking and they will not require much sugar.

6. To keep milk or cream from souring in hot weather, stir in a small quantity of bicarbonate of soda.

7. All seasonings should be added gradually to soup, or the flavor may be too strong.

8. A little finely grated cheese added to thin soup improves the taste immensely.

9. If parsley is washed with hot water, instead of cold, it retains its flavor and is easier to chop.

10. To prevent the odor of boiling ham or cabbage permeating the house, add a little vinegar to the water in which they are boiled.

There you have it, folks. Ten more tips for everyday use. I especially like #6. But I'm sure that was very important to folks many years ago. Anyway, it is fun to share these tips with you.

Sunday, February 14, 2021

FESTIVE YAM SOUFFLE

3 eggs
2 tbsp light brown sugar (more if using fresh yams)
2 tsp grated orange peel
1 tsp salt
1/4 tsp nutmeg
3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed
2/3 cup light cream or milk
2/3 cup chopped pecans
6 tbsp butter, melted
miniature marshmallows for garnish
pecan halves for garnish
maraschino cherry halves, drained, for garnish

As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

free clipart




Friday, February 12, 2021

Thursday, February 11, 2021

BAKING POWDER BISCUITS

2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for 15 to 20 minutes.

 Note: File Photo

GLAZED HAM WITH SHERRY RAISIN SAUCE

1 5-lb hickory-smoked ham
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
2 tbsp Sherry Cooking Wine

Preheat oven to 350 degrees.

Place the ham in a shallow roasting pan.

In a small bowl or cup, stir the Splenda and Sherry together until smooth.  Brush half the glaze over the ham.  Place ham in oven and bake at 350 degrees for 1 hour and 40 minutes or 20 minutes per pound (unless directed otherwise on ham packaging directions.)  After 1 hour, brush the remaining half of the glaze over the ham.

SAUCE:
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1 tbsp cornstarch
2 whole cloves
1/8 tsp ground nutmeg
2 tbsp Dijon mustard
1/2 cup Sherry cooking wine
1/2 cup fresh-squeezed orange juice
1 tsp grated orange peel
1/3 cup raisins

In a 1-quart saucepan combine the Splenda, cornstarch, cloves, and nutmeg.  Stir together until smooth.  Stir in Dijon to a smooth paste.  Gradually stir in the Sherry and orange juice until combined.  Stir in the orange peel and raisins.  Cook over medium-high heat, stirring often, until the mixture comes to a boil.  Reduce the heat to low and boil gently 4 or 5 minutes until thickened.  Serve the sauce with the ham.  This sauce may be made a day ahead, refrigerated, and reheated just before serving time.

Yield: 8 servings
Note: File Photo

Tuesday, February 9, 2021

THE OLD CHISHOLM TRAIL MEXICAN BEANS

1 lb dry pinto beans
8 cups water
2 onions, sliced
2 garlic cloves, minced
2 tsps salt
1/2 lb fresh pork, diced
1/2 lb beef stew meat
1/2 cup tomato sauce
1/2 cup water
1 1/2 tbsp chili powder
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp Mexican sage
1/4 tsp cumin

Check beans and discard any bad beans, small rocks, dirt, etc. Rinse beans, cover with water and soak overnight.

Next day drain the beans. Place in a large heavy stockpot that has a lid. Add the 8 cups of water, 1 of the sliced onions, 1 of the garlic cloves, and 1 teaspoon of the salt. Place the beans over medium-high heat (or campfire) and bring to a steady simmer.

While the beans simmer, place the pork in a skillet with a little oil and brown lightly. Add the beef, the other onion, the other garlic clove and cook slowly until the onion is tender but not browned. Mix the tomato sauce with the 1/2 cup of water and add to the meat mixture. Add the chili powder, pepper, oregano, sage, and cumin; cook about 5 minutes. Add to the beans in the stockpot and cook together slowly for 2to 3 hours. Add extra water during cooking if necessary to keep beans from getting too dry. Add more seasonings if necessary to suit your taste.

Monday, February 8, 2021

BEEF GRAVY BURGERS


This ad is from 1950.

Saturday, February 6, 2021

RIBBON SLAW

My good friend Patti Davis Crane shared this recipe that belonged to her special grandmother Rose Davis. Rose was born in 1888 and was the biggest influence in Patti's life. Rose was a great cook and Patti followed in her footsteps. She is known throughout her community for her cooking and baking. Thanks, Patti for sharing your grandma's recipe with all of us.





Thursday, February 4, 2021

CHEESY MASHED POTATO CASSEROLE

3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired

Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.

In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.

In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.

Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.

Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.

Yield: 6 to 8 servings
clipart photo


Wednesday, February 3, 2021

DOWNHOME OATMEAL WITH FRESH BLUEBERRIES

1 cup water
1/2 cup old-fashion oats
dash of salt, optional
2 teaspoons brown sugar
2 tablespoons fresh blueberries*
1 tablespoon cream

In a small saucepan bring the water to a boil; stir in oats and the salt, if using (best for you to omit salt if you can). Stirring constantly, cook over medium heat for 5 minutes.

Sprinkle the Splenda Brown Sugar Blend and the blueberries over the hot oatmeal. Drizzle with the cream.

*May substitute frozen blueberries that have been thawed.

 
Yield: 1 serving

Tuesday, February 2, 2021

MASON JAR FRENCH DRESSING

1 can tomato soup
1/2 cup vinegar
1/2 cup oil
1/4 cup sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp prepared mustard
1 small finely chopped onion
1/2 tsp celery seed

Beat all ingredients together and store in a covered jar in the refrigerator. Makes 3/4 quart.

Note: Blender works great for blending this dressing.

 File Photo

Monday, February 1, 2021

OATMEAL PIE

 This is another old recipe clipping my late mother had taped onto a page in an old spiral notebook.