The CookBook

Please post all the Heirloom and simple food recipes in here. This will make a great resource! :wink:

[SheWoff]

Baked Green Beans

1 quart cooked green beans
1 can cream of mushroom (or celery) soup
1/2 C. water or milk
1 tsp. salt
1/2 C. bread crumbs

Place cooked beans in baking dish. Dilute soup with milk or water and pour over the beans. Season. Cover with bread crumbs. Bake at 375 for 30 minutes.

I ran out of bread crumbs once and decided to try some crumbled up Ritz crackers...turned out pretty good too!

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Baked Beans

4 C. cooked navy beans
3 tsp. salt
1 onion, minced
1/2 C. molasses
2 tsp. mustard
1/2 C. catsup
dash worchestershire sauce
dash hot sauce
1/2 C. french dressing
6 strips bacon or salt pork

Soak beans overnight in cold water. Drain and add 3 quarts fresh water and minced onion. Cook slowly until the skins burst and are "soupy". Drain and save liquid. Mix molasses, mustard, catsup, worchestershire, hot sauce and french dressing together. Add salt. Add 1 C. bean liquid. Mix into beans and then pour into baking dish. Top with strips of bacon or salt pork. Cover and bake about 4 hours at 300. Remove the cover for the last 30 minutes to crisp the bacon. Add bean water as needed while cooking...dont let beans get dry. Serves about 10-12 people.

You can make these in your slow cooker. Only change will be to not add the bacon. Fry that up seperate and then add to the top of the beans before serving them.

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Bean Salad

2 cans kidney beans, drained
2 boiled eggs
1 tsp. salt
1/4 tsp. pepper
1 medium chopped onion
1 C. mayo

Drain kidney beans and put in large mixing bowl. peel and dice eggs and add to beans. Add salt and pepper. Chop 1 onion and throw in with beans. Add mayo and mix well. Let sit in fridge overnight.

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Candied Carrots

3 C. carrots sliced medium
water
1/2 C. maple syrup

Cook carrots in water until almost tender. Drain. Heat in non-stick skillet. Add maple syrup and let cool slightly before serving. Kids love this one!

====================

Scalloped Corn

2 C. cooked corn
1 C. milk
2/3 C. crushed soda crackers
3 TBS. melted butter
1/2 tsp. salt
1/8 tsp. pepper
2 eggs
1 tsp. minced onion (1/2 tsp dehydrated minced onion)

Beat the eggs and add milk and crumbs. Add the corn, onion, seasoning and melted butter. Mix together well and pour in a greased casserole dish. Bake at 350 for 40 minutes. Serves 6.

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Onion Pie

2 C. sliced onions
6 strips bacon
salt and pepper
pie crust

Line a pie pan with pastry. Fill with thinly sliced onions. Season with salt and pepper. Add 2 TBS. water. Lay stips of bacon over the top. Bake at 350 for 30 to 35 minutes.

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Baked Green Peppers

8 medium sized green peppers
1 C. chopped ham or browned ground beef
1 onion, minced
1/2 C. cooked rice or diced cooked potatoes
1/2 tsp. salt
1/8 tsp. pepper
1/4 C. bread crumbs
3/4 C. tomatoes
1/4 C. grated cheese

Cot tops off pepper, remove seeds and veins. Parboil in salt water for 5 minutes. Mix ingredients except for crumbs and cheese, for the filling. Stuff into pepper and top with crumbs and cheese. Arrange peppers in a greased baking dish. Bake at 350 for 20 minutes and then turn to 400 for 5 minutes.

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Potato Cakes

2 C. leftover mashed potatoes
1 large egg
1 TBS. flour
2 TBS. milk or cream
1 TBS. minced onion (optional)
4 TBS. fat

Mix ingredients and shape into flat cakes or drop from a spoon onto hot griddle. Fry golden brown.

=================================

Scalloped Potatoes

6 C. raw potatoes, sliced thin
4 TBS. flour
2 1/2 tsp. salt
1/8 tsp. pepper
1 onion
2 1/2 C. hot milk
2 TBS. butter

Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle with salt, pepper and flour, and dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350 for 1 1/2 to 1 3/4 hours. Serves 6.

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Carameled Sweet Potatoes

5 medium sized sweet potatoes
1 tsp. salt
1 C. brown sugar
2 TBS butter
3 TBS. flour
8 marshmellows
1 C. thin cream or milk
1/2 C. chopped nuts

Cook potatoes until tender. Drain and cool. Cut in half lengthwise and arrange in greased baking dish. Mix salt, sugar, and flour and pour over potatoes. Dot with butter. Add marshmallows and nuts and pour cream over all. Bake at 350 for 50 minutes. Serves 5.

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Creamy Cole Slaw

1 head cabbage, shredded
2 medium carrots, shredded
1/4 C. finely chopped green pepper
1/4 C. finely chopped celery
1 to 2 C. mayo
1/2 C. sour cream
1/2 tsp. salt
1/8 tsp. pepper

Shred cabbage and carrot and put in large mixing bowl. Add chopped celery and green pepper. Add salt, pepper, sour cream, and mayo and mix well. Refridgerate overnight. Serves 8.

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Pea Salad

1 can green peas, drained
1 egg, boiled and diced
1/2 onion, chopped fine
1 carrot, grated
1/4 tsp. salt
1/2 C. mayo

Mix all ingredients together well and refridgerate overnight. Serves 4.

[SheWoff]

Here are a couple of low cost bread recipes using things you should already have on hand or may grow on your own.


Banana Tea Bread

1 3/4 C. sifted flour
3/4 tsp. soda
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1/3 C. fat (Crisco, lard types)
2/3 C. sugar
2 eggs, well beaten
1 C. mashed bananas (or you can add 2C. Zuchinni and make that bread!)

Sift the flour, salt, soda and cream of tartar together.
Beat the fat until creamy and then add sugar gradually.
Add eggs and beat well.
Add dry ingredients alternately with crushed bananas (or other fruit/veggies). When well blended, pour batter into a greased loaf pan 8x4x3". Bake at 350 for 1 hour and 10 minutes. Slice and serve.

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Great grandma's pie crust

6C. flour
1tsp. salt
2 C. shortening
2 beaten eggs
2 tsp. vinegar
2/3 C. COLD water

Mix flour, salt and shortening. Mix your liquids and add to flour. Will keep in fridge for a month or freezer up to 1 year. Works good for fruit and meat pies.

==========================================

Beer Bread
(This goes great with soups and stew!)

INGREDIENTS
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar
****If using regular flour add 1TBS baking powder and 1 1/2 tsp. salt

DIRECTIONS
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

===============================================

Buttermilk Biscuits

2 C. flour
1/2 tsp. salt
3 tsp. baking powder
1/2 tsp. soda
3 TBS. fat
1 C. sour milk or buttermilk (The sour milk makes some tasty biscuits!)

Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add sour milk/buttermilk. Stir until dough follows fork or spoon around the bowl. Turn out on floured board and knead 1/2 minute. Roll 1/2" thick and cut with biscuit cutter (I use the end of a glass dipped in flour). Bake on ungreased sheet at 450 for 12 minutes. Makes about 2 dozen biscuits.

[SheWoff]

Skillet Supper

1 lb. ground beef, browned and drained
1 medium onion
1 can green beans
3 carrots, peeled and sliced
3 potatoes, peeled and sliced
Salt and peeper to taste

Cook and drain ground beef. Add onion, carrots and potaoes to skillet. Cook until almost tender. Add green beans and ground beef. Mix well. Continue to cook until carrots and potatoes are tender. Add salt and pepper to taste and serve hot.

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Chicken Pot Pie

1 - 4lb chicken (I have subbed 4 lbs beef and it turned out well!)
1 sliced carrot
1 stalk celery
1 slice onion
1 tsp. salt
1/8 tsp. pepper
Plain pie crust
4 TBS. flour
1/2 lb liced sauteed mushrooms (optional)

Put chicken in saucepan and cover with water. Add carrot, celery and onion. Bring to boiling point. Reduce heat, cover and let simmer until chicken is tender, allowing about 30 minutes per pound. Season with salt and pepper when half done. Remove chicken from pan. Remove skin and bones, keeping meat in large pieces. Set chicken to side. Reduce chicken stock to 3 cups by boiling. Skim off fat and strain. Mix flour to a smooth paste in cold water. Add to stock stirring often. Bring stock to boiling point, stirring constantly. Add chicken and mushrooms to stock mixture. Line pie plate with pie crust. Add chicken mixture. Cover with another pie crust and bake at 450 for 15 minutes or until browned. Serves 6.

****This is from my grandma's old depression era cookbook she put together. It's dated 1933.****

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Home Made Hash

2 C. chopped cooked meat
2 C. chopped potato
1 tsp. salt
1/4 tsp. pepper
1 tsp. chopped onion
1 tsp. chopped celery
2 TBS. butter
1/4 C. milk or meat stock

Meat should be chopped first. Add potato and chop together. Melt fat in frying pan. Spread hash evenly in pan, moisten with liquid to which seasonings have been added, and cook slowly 20 minutes, stirring occasionally to prevent sticking. If desired, hash may be put in greased pan and baked in moderate oven (350). Makes enough for about 5 people.

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Shepherd's Pie

This is a great way to use up leftovers from a big meal!

Line a greased casserole dish with mashed potatoes.
Fill with leftover veggies and meat, alternating layers.
Add some crushed soda crackers and gravy and seasonings. If you dont have any leftover gravy, beat an egg and add it to 1 C. milk and pour over casserole. Top with mashed potatoes and bake at 350 for about 40 minutes.

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Six Layer Dinner

2 C. hamburger
2 C. sliced raw potatoes
2 C. chopped celery
1/2 C. diced onions
2 tsp. salt
1/4 tsp pepper
1 C. diced green pepper
2 C. canned tomatoes

Place potatoes in bottom of a greased casserole dish. Add celery, then hamburger, then onions and then pepper. Sprinkle salt and pepper on each layer.
Pour tomatoes over mixture in dish and garnish with green pepper rings. Bake at 350 for 2 hours. Serves 6-8.

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Swiss Steak (2 versions)

2 pounds round steak around 1" thick
3 TBS. melted fat
1 1/2 tsp. salt
1 onion, minced
1/4 tsp. pepper
1/2 C. flour
3 C. tomatoes or tomato juice

Rub salt and pepper into steak and dredge with flour. Brown quickly on both sides in hot fat with the onions. Add tomatoes, cover tightly and bake at 350 for 1 1/2 hours or until meat is tender. You can also take this and put it in your slow cooker until the meat is tender.

2ND - Instead of the tomatoes or tomato juice, substitute a can of cream of mushroom or cream of celery soup and thin with milk, then pour over the steak and cook. Makes a great gravy for your mashed potatoes!
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[SheWoff]

This was requested and here it is. Old Amish recipe.

Homemade Noodles

1 1/2 C. flour
1 tsp salt
1 tsp fat (I use lard in mine)
3 TBS water
1 egg

Make a well in the flour and add egg, salt and fat. Rub together and add water to form a stiff dough. Kneed. Divide dough into three parts and roll each as thin as possible. Spread rolled dough on a cloth and allow to dry partially. Then cut dough into strips about 1 1/2" wide and stack on top of each other. Then cut crosswise into fine shreds. Or you may roll dough as a jelly roll and cut into strips about 1" wide and cut to desired lengths. These are ready to use like packaged noodles, or you can dry them by hanging them on racks or over the backs of chairs. Package up how ever you desire and either refridgerate or freeze. Will last about 6 months in the freezer. After that they start to blacken and will have to be thrown out.

She

[littleoleme]

2-4 cups shredded raw carrots
1/2 to 1 cup shredded coconut
1 cup or less of chopped dates
(use raisens in a pinch, but dates taste great)
Enough Salad Dressing to mix

Mix all up. Yummy. Can't stop eating it. Great for parties.

Here's another soup receipe when you want to make split pea soup,
but don't have any ham - make Indian split pea soup.........

2 cups split peas
cut up carrots
2 quarts water
1 tablespoon tumeric
1 tablespoon cumin seeds
1 tablespoon mustard seeds (optional)
pinch of hot pepper flakes to taste
butter - salt

Fill pot with water. Toss in split peas. Add tumeric and salt. Cook peas
till almost soft then add carrots. Simmer till peas are real soft. When
done. Turn off heat. NOW put butter in fry pan till melted. Then put in
the cumin seeds, mustard seeds & hot pepper flakes. Saute on low
UNTIL the seeds are blackened and smoking. Open window, use fan or
leave room.....When black & smoking carefully tip fry pan over pea
soup and pour everything in. It will SMOKE and make a very loud
sizzling sound. Some people use a very small fry pan or metal cup,
and then dump cup in all in pot and quickly put cover on. Helps to
lessen the smoke. Will only sizzle for a few seconds. When cooking
the peas leave cover on and keep low after initial boil. I crack the
cover open a tiny bit. Afterwards add more butter and salt if like.

[louise]

Home made bread
Homemade Bread Recipe
This homemade bread recipe comes down the family tree from my great grandmother, born 1881. It came down to my great aunt Portia, then to my mother, then to me. It is a very satisfying homemade bread recipe that fills the house full of that best of all scents - the fresh smell of homemade bread. It is easy to do, but does require a few hour pause to let the dough rise. I usually make it late in the morning or around lunch, let it rise in the afternoon, and can have fresh hot homemade biscuits out of the oven for supper.

HOMEMADE BREAD
1 cup sweet milk (I use whole milk)
1/2 cup shortening (I use Crisco)
1/2 cup sugar
3 eggs
1 teasp salt
1 package dry yeast or 1 yeast cake
1/4 cup lukewarm water (comfortable to wrist)
4 1/2 cups flour

Scald milk (that means heat until beginning to boil at the edge of pan--do not boil)
Combine with shortening and sugar and stir until shortening melts (I don't stir all the time--just frequently)
Put aside to cool completely.
Put eggs in large bowl (I use mix master bowl), beat at high speed.
Add cooled milk mixture and salt
Dissolve yeast in 1/4 cup warm water and add to mixture.
Reduce speed of mixer and add flour.

Cover and let rise until double in size. (I put it near the pilot light of the stove--but not too close)

When doubled in size--pour out onto floured board and kneed. I find the mix master doesn't do as good as by hand, but if you have a kneading attachment for your Mixmaster, give it a shot.

Now, the way I made biscuits is as follows: I melt the butter. Then I roll out a ball of dough about the diameter of a nickel. Between a nickel and a quarter. Then I roll it in butter. Put 3 of those balls down inside of each biscuit "hole" in your biscuit pan. The reason I like this is it makes it more buttery and the biscuits break apart nicely when you are eating them. But do it as you wish. Let stand before cooking about 1 1/2 hours. Each pan of rolls needs to be covered with a light dishtowel. Bank at 350 until brown. It is important that you cover the dough as the recipe says. You can lightly brown the rolls and freeze them--then finish browning then when you eat them later. The recipe can be doubled with no problem.

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momof23goats



Joined: 08 May 2007
Posts: 776

Posted: Tue Feb 19, 2008 8:59 pm Post subject:

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Louise, do you mean a muffin pan? and this is making dinner rolls right?
_________________
momof23goats

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louise



Joined: 07 Nov 2007
Posts: 140
Location: Winnipeg, Canada
Posted: Wed Feb 20, 2008 1:35 am Post subject:

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Either, or. They gave both examples

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[Rhealady]

These recipes can all be made with canned and dried foods. They were selected because they are especially tasty, nutritious, balanced, and stretch meat. :D

The Soup Collection
Southwestern Chicken Soup

1 1/4 pounds boneless, skinless chicken breast, cut into thin strips or 1 pound canned chicken
1 TB olive oil
2 (14.5 ounce) cans chicken broth
1 pound frozen corn, thawed or 1 can
1 (14.5 ounce) can diced tomatoes, undrained
1 can great northern beans
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. garlic powder
1tsp. guajillo pepper
1 TB chili powder
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving

Awesome Taco-Salsa Soup *****
1 pound ground beef
1 onion, chopped
2 garlic cloves, minced
2 cans beef broth- 29 oz.
1 can diced tomatoes -14 ½ oz.
I green pepper, chopped
1 can pinto beans
1 ½ c. picante sauce
1 can corn
½ tsp guajillo pepper (or other medium hot pepper)
1 TB chili powder
1 tsp. dried parsley
Grated cheese

In large saucepan saute beef and onions until meat is brown and onions are translucent. Add garlic, pepper and chili powders and cook I minute more. Add broth, tomatoes, picante sauce, corn, and parley. Heat to boiling. Garnish with grated cheese.

Old Fashioned Split Pea Soup (Use the last of a ham)
2c. green split peas (1 lb.)
1 ham bone
1 medium onion, coarsely chopped
2 chopped carrots
2 stalks coarsely chopped celery
1 clove garlic, finely chopped
1 bay leaf, crumbled
1/4 tsp. salt
1/8 tsp. dried thyme leaves
1/8 tsp. white pepper
2 (14 oz.) cans clear chicken broth
1 c. cooked ham, cubed

In 4 quart kettle, combine peas and 1 quart water; bring to boiling. Reduce heat; simmer, covered, for 45 minutes. Add more water if necessary. Add ham bone and rest of ingredients, except ham; simmer, covered, for 1 1/2 hours. Remove ham bone and discard. Press soup mixture through coarse sieve. Return to kettle; add ham and reheat slowly until thoroughly hot. Serves 4 to 6.

Beef, Mushroom and Barley Soup. 4 quarts.
Heat 2 quarts beef stock
2 c. water
1½ c. barley
1 large smashed garlic clove
Boil liquid, add barley and simmer for 20 minutes. Meanwhile,
Heat 2 TB olive oil
Brown 1 pound of stew meat or ground beef, set aside
Then saute 1 pound of chopped onions until translucent, set aside
Then 1 pound of sliced mushrooms, set aside
1 pound of sliced carrots
Remove garlic. Add rest to pot plus
1 tsp. salt
Ground pepper
1 tsp. oregano
1 tsp thyme
Cook for 15 minutes more. Yummy.

Mediterranean Minestrone Casserole
Crock pot recipe from Betty Crocker
1 ½ c sliced carrots, about 3
1 c chopped onion
1 c water
2 tsp sugar
1 tsp Italian seasoning
½ tsp salt
1 28 ounce can of diced tomatoes, including liquid
1 can (15 ounces) garbanzo beans, rinsed and drained
1 6 oz can tomato paste
3 cloves garlic, minced
Cover and cook 6-8 hours on LOW.

Add 1 ½ c frozen green beans, thawed
1 c uncooked elbow macaroni
1 pint canned ground beef or 1 pound fresh ground beef, browned
Increase setting to high and cook about 20 minutes. Serve and sprinkle with parmesean cheese.


Crockpot Vegetable and Chickpea Curry
1TB olive oil
1 c. chopped onion
1 c. 1/4-inch-thick slices carrot
1 TB curry powder
1 tsp brown sugar
1 tsp grated peeled fresh ginger
2 cloves garlic
1 Serrano chile, seeded and minced
3 c. cooked chickpeas
1 c. cubed peeled baking potato
1 c. coarsely chopped sweet pepper
1 c. cut green beans
1 tsp salt
1 tsp black pepper
1/8 tsp ground red pepper
1 can 14.5 ounces diced tomatoes, undrained
1 can 14 ounces vegetable broth ( I use chicken-we are carnivores)
3 c. fresh baby spinach
1 c. light coconut milk
6 lemon wedges

Heat oil in large non-stick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, brown sugar, ginger, cloves and chile. Cook 1 minute, stirring constantly.
Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, green pepper, green beans, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges. Makes 6 servings

Tuscan Bean Soup
1 lb small red potatoes, cut into fourths (3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (15 oz ) great northern beans, drained, rinsed
2 cans (14 oz each) chicken broth
2 cups diced fully cooked ham or sausage
1 teaspoon Italian seasoning
½ teaspoon salt

At the end add:
1 tablespoons chopped fresh parsley
1 tablespoon olive or vegetable oil

In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
Cover: cook on Low heat setting 8 to 10 hours.
Stir in parsley and oil before serving. :D

[louise]

Yes, I will share very soon but in the meantime, I'm making a cookbook by putting all information into Word and so far I have used 10 pages to capture all the wonderful foods you have all shared. All I need is a binder and I will be set. Thank you

[louise]

Kumyss
1915
This delightful beverage is highly recommended by modern food experts. It combines the rich, nourishing qualities of sweet milk with the healthful action of buttermilk. Kumyss is a form of fermented milk enjoyed by children and adults alike and especially recommended for those who have difficulty in assimilating milk in its natural state. It is easily prepared as follows:
Heat two quarts milk to blood-heat (100 degrees). Add half a cake FLEISCHMANN'S YEAST and two tablespoonfuls sugar dissolved in a little warm water. Let stand for two hours, then bottle and stand for six hours in a moderately warm room; then place on ice. Kumyss will keep four or five days if kept cold, but it is better if made fresh every day or two.

[louise]

Aunt Mary Doughnuts
The Woman's Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Three eggs beaten light, one and half cup of flour, half cup of butter, one cup sweet milk, three tsp. baking powder sifted with flour, enough to make dough stiff enough to roll; add spice, roll out, cut and fry in hot fat.

[louise]

Rabbit Soup
September, 1867
Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter till about half done, with four or five onions, and a middling-size head of celery cut small; add to this three quarts of cold water, one pound of split peas, some pepper and salt; let it stew gently for four or five hours, then strain and serve it

[louise]

Preserving Eggs
New-York Weekly Tribune
April 30, 1879
Preserving Eggs - "The following method for preserving eggs has been used with success, and eggs thus packed have been taken out good at the end of two years. Take air-slaked lime, and mix water with it till it is of the consistency of Indian pudding to the stirabout. Put a layer of this in the bottom of a tight vessel, and set the eggs up, small end down far, enough apart that each egg may be encased in the lime." Or, "Make the water strong enough with lime to bear the eggs, and to each four gallons of water put in one pound of bicarbonate pf soda, stir up well and keep the eggs covered with boards and weight." [G. F. W. , Rouseville, Penn.]

[AngelDance]

Mama's "Famous" Green Beans

1 quart canned green beans
1 heaping tablespoon bacon grease
1/2 medium onion, diced (may substitute 1/2 to 1 tsp onion powder)
3-4 small potatoes, peeled and diced (optional)
salt and pepper, to taste


Heat bacon grease in a pot over medium heat. Saute the onion in the grease until limp. Add the green beans, liquid and all, and the potatoes, if using them. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove cover and raise heat medium high and cook till most of the liquid is gone. Salt and pepper to tase and serve.

If using the onion powder instead of onions, just put everything in the pot with the hot grease and proceed as above.

You can also throw in some cooked crumbled bacon right before serving.

Angel

[louise]

Information on bugs in your pantry and foodstuff!
There are usually 2-3 common types of varmints(probably more) that inhabit flour, rice, and meal based products (yep, that's about 1/10 or more of a common pantry). Flour beetles (family Tenebrionide if you're into bugs), mealy moths, and tiny weevils are the usual culprits. The adults mate, and then lay their eggs in our pantry products. The eggs then hatch and feed, do their bathroom business, sleep, watch tv, and then turn into adults. Then serious love connections begin. Some females have no desire to leave home and so lay their eggs in the most convenient place---your precious flour, rice, grains, cornmeal, even found them making love and babies in a can of cayenne pepper. Many moths, weevils, and beetles do eventually leave the love nest and fly to other places in your pantry. THAT'S where your bay leaves can help. They are repelled by bay leaves and rarely will you find NEW eggs being laid in products that have them. I put a bay leaf in every bag of flour, rice, cornmeal, oatmeal, etc., that I open. When you buy these products at a grocery, as has already been suggested, freeze them first to kill any eggs that have already been laid before you bought the item. Otherwise you are going to start a vicious cycle. YOu can also tape the bay leaves in and around your cupboards to discourage those seeking new homes to populate. If you see tiny, ugly looking moths flying around the light in your pantry (off white color, thin heads, very small) you probably have them in your foodstuffs. They like popcorn, too. Good news--they won't breed in your delicious stews and soups that you make using the bay leaves.

[louise]

Eggs can be frozen, but not in the shell. It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.
As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.
Following are some easy instructions for freezing eggs:
Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.
Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
As an experiment, I froze 8 4-egg packets about 6-8 weeks ago.
Immediately thereafter, I read that you're supposed to add something to
stabilize them or they come out rubbery. All I did was scramble the
whole eggs. I've used 2 packets thus far and they made perfectly fine
scrambled eggs as well as omelets. BTW, the eggs were not fresh when I
froze them. They were at or a week after the sell-by date.

In "Putting Foods By" by Hertzberg, Vaughn & Grrene, they say 1 t. salt
per pint (about 10 large eggs). It is used to keep the yolks from
thickening. I plan on testing a packet every month to see how they age
w/o salt. BTW, they recommend using 1 t. sugar instead of salt if the
eggs are to be used in desserts later.
For yolks only, they recommend 1/2 t per pint.
For whites alone, they say to freeze them w/o the salt or sugar.
Many foodservice operations use frozen eggs (in half-gallon cartons) all the
time. I once worked on a cruise ship where the only fresh eggs used were
for fried over-easy or poached egg dishes where you expect to see the yolk
and whites intact. Frozen whites were used for lo-cholesterol omelets. Of
course, the bakeshop used frozen whites in large volume for meringue and
other uses. Freezing does change the structure of almost any product that
contains water, since water expands when frozen. Eggs don't suffer much,
but may appear a bit curdled before they are cooked. Commercial frozen eggs
are usually pasturized.

[louise]

Herbs and Oil for dipping

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. What does everyone else put into their favorite herb/oil mix?

2 parts Thyme
2 Parts Oregano
2 Parts Sage
2 Parts fresh Minced garlic*
1 Part Rosemary
1 Part Basil

S+P to taste

Finely chop all of your herbs and garlic and combine. Add S+P to taste and combine the mixture with approximately double the volume of good extra virgin olive oil. Serve with warm homemade bread. It's a good flavor for noodles or whatever. Keep out of the sun!

[AngelDance]

Single Acting Baking Powder (makes 1/2 cup)

3 level Tbsp cream of tartar
2 level Tbsp baking soda
3 level Tbsp rice flour or unbleached AP flour

Combine all in an airtight container (I use a mason jar). Shake until well mixed. Keep it tightly covered and away from moisture. Use up within 1 month.

[SheWoff]

Fried Squirrel and Gravy

1 Squirrel; cut into 7 pieces
1 c Flour; seasoned with
1/2 tsp Each salt and pepper
1/2 c Crisco; for frying
Milk; for gravy


Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil.

-------------------------------------------

Italian Duck Breasts

Fillet duck breasts from breastbone. Cut cross-grain into 1/2 in thick steaks. Tenderize duck steaks with meat hammer. Marinate overnight in Italian Salad Dressing. Wrap in bacon. Skewer bacon with heavy toothpicks. Broil or grill until bacon is cooked. Takes about 10 minutes on the grill.

-----------------------------------------------

Rabbit Stew


1 frozen dressed rabbit
1 large onion, cut-up
1 small green pepper, cut-up
1-2 stalks celery, sliced
2 cloves garlic, chopped
Salt and pepper
1/2 tsp. Oregano
1 tbsp. dried parsley
1-2 carrots, cut-up
3 tbsp. catsup or tomato paste
1 cup liquid (white wine, cider, tomato sauce, or water)
10 small russet potatoes


Marinade in buttermilk for one day in the frig and if you don't have buttermilk you can use regular milk or even water with a touch of salt in it.

Defrost rabbit meat overnight and marinate. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot or dutch oven. Cover and cook on low 3-4 hours. Serves 4-6. Cook potatoes separately and serve with rabbit.
_________________


AngelDance



Joined: 05 Oct 2007
Posts: 139
Location: Virginia
Posted: Wed Feb 27, 2008 7:50 am Post subject:

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Dove a la my ex husband (lol)

8- 12 dove breasts
seasoned flour (AP flour, salt, pepper, dried thyme)
3 Tbsp olive oil
1 small finely diced onion, 1 grated carrot, and 1 clove minced garlic
1/2 cup dry red wine
1/2 cup heavy cream

Heat a heavy skillet with some olive oil in it over medium heat. Shake the dove breasts in a bag with the seasoned flour until coated. Brown the floured dove in the olive oil until golden brown, about 4-5 minutes each side. Remove to a plate and cover with foil.

Add the vegetables to the pan and stir. Saute for a few minutes. Add the red wine and stir, scraping up all the browned bits from the pan. Let simmer until reduced to the consistency of corn syrup or honey. Whisk in the heavy cream and add the reserved dove to the pan. Cover and let simmer an additional 5-10 minutes over low heat. Adjust seasonings.

Serve the dove on a bed of rive with the sauce poured over.

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momof23goats



Joined: 08 May 2007
Posts: 858

Posted: Wed Feb 27, 2008 4:06 pm Post subject:

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'coon
one coon, soak over night, in salt water, drain , rinse. then make favorite dressing, put in baking dish, place coon on top of dressing. add sweet potatoes, all around the coon, and add a few strips of bacon, on the coon, if ya have it. throw the whole mess, into the oven, and bake at 325, until done. I cover my pan, that i am baking in, with a lid or foil.
you can fill the inside of the coon, with apples and sausage if you have it, if not , it is ok. good either way.
try to skin it out , all in one piece, so yo ucan tan the hide, or use to barter.

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Liberty



Joined: 08 May 2007
Posts: 81

Posted: Wed Feb 27, 2008 8:24 pm Post subject: Let's start with these game recipes

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Venison, also known as all big game such as moose, elk and deer can mostly be cooked in the same way. They're naturally tender and don't need long, slow cooking for tenderizing.

The recipes I'm going to post include lots of different spices, but use what you have. Don't complicate it. Add tarragon, thyme, bouillon cubes, lemon juice, white wine, peppercorns, cream gravies or other spices/items as you like.

BASIC LARGE GAME
Marinade 2" cubes of meat in onion, garlic, carrot, bay leaf, thyme, salt and pepper for a couple days, turning occasionally. Drain, strain and reserve marinade.

Brown in butter. Add mushrooms and onion. Transfer to casserole dish and bake at 350 for 1 1/2 hours.

FRIED STEAKS/NECK
Flour/salt/pepper 1/2" steaks. Saute onion, brown steaks, add garlic, 1/2 c water, cover and simmer 30 min.

Here's a good one....
VENISON (or other meat) IN SOUR CREAM

2# meat
carrots
celery
salt/pepper. Put all in Dutch oven (or a pan with lid). Make a roux of flour and butter, add a little water and 1 pint sour cream. Stir until smooth. Pour over meat and cook 1 hour @ 350.

BIG GAME ROAST/CHUCK UP TO 1" THICK
(Bear, moose, elk, deer, antelope)
Flour, salt/pepper meat; brown in skillet in oil. Add water and bay leaf; heat to boil. Bake 1 1/2 hours. Add carrots/celery and re-cover. Bake 1 1/2 hours longer.

BIG GAME BAKED ROUND STEAK (Excellent!! and proud to serve to company!)
2-3# boneless deer, antelope, elk/moose 1" thick
flour/salt/pepper/butter
2-3T oil
chopped onion
Brown sugar
Catsup
basil
1T butter, cut up
1/4 c stock (bouillon cubes are fine)

Heat oven to 350, cut up meat into serving pieces. Pound to 1/2" thick, dip steaks in flour/salt/pepper mixture. Melt butter and brown. Put in baking dish and sprinkle with onion. Top each steak with 1t packed borwn sugar and 1 t catsup. Add stock to drippings and cook over medium heat for 1 minute, loosening brown bits from skillet. Add to baking pan and cover with foil. Bake 45 minutes.
======================

Don't forget about game kabobs with red/green/yellow peppers with teriyaki sauce and onions, soups, pot pies, grilled loins, ribs, pasta dishes and stews. Basically, anything you do with beef, you can do with other game.

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[SheWoff]

momof23goats



Joined: 08 May 2007
Posts: 858

Posted: Sat Jan 12, 2008 6:03 pm Post subject: canning cheese

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I have canned mozzarella and cheddar cheeses, so far, both with good results. Canning cheese is, so far, kind of an experimental trial; you won’t find it in any books that I know of. Being a high acid food (lactic acid), it is fairly safe to play around with. If it goes bad, it simply goes moldy. You won’t get food poisoning from cheese.

The way I can cheese is to cut the cheese into about one inch squares and place them in a wide mouthed pint jar sitting in a pan of water on the stove. As the cheese heats, it melts and I can add more cheese. I do this until the cheese is about 1/2 an inch from the top of the jar. I’m careful not to get cheese on the rim of the jar because any grease or oil on it can cause lids to fail to seal.

After the jars are as full as I wish, I carefully wipe the rim of the jar clean with a hot, damp cloth. Then I place a hot, previously simmered lid on the jar and screw the ring down firmly tight. The jars are processed for 25 minutes in a boiling water bath canner, making sure that you begin to count the time from when the canner comes to a full rolling boil after you have added the jars. Also make sure that the water covers the jars by at least an inch.

To remove a cheese from the jar, after storage, again place it in a pan of water and heat it until the outside of the cheese is just beginning to melt. Then run a knife around it and gently pry the cheese out onto a plate. Once opened, this cheese must be refrigerated like any other cheese, to avoid molding.
this is from backwoodshome magazine.
but I learned how to from her mother years ago.
and yest it is wonderful. The only thing i noticed is this, the cheddar just keeps getting a little shaper, as it sets ,and this is good for several years.
so this makes for a great prep item, for sure.
I have one for making cheese whiz, i will have to find it, it is from one of my amish friends.
enjoy, and buy that cheese while you can get it, or make it, and can it up.
who says, our preps have to be boring?
why can't we still enjoy cheese, crackers, and better things? we can.
even if there is war, depression, flu, what ever comes our way, we can make it, if we prepare.
BUT i also can up chocolate cake. oh well. I guess there is no hope for me.
_________________


Rhealady



Joined: 09 Nov 2007
Posts: 143
Location: In the middle of the corn and soy
Posted: Tue Feb 05, 2008 10:02 pm Post subject:

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I've adapted the cheese canning recipes to streamline the process in a modern kitchen.

Run all your 8 oz canning jars, cutting boards and knives through the sanitize cycle of the dishwasher. Heat your roaster, filled with water to 350 degrees. Put the 5# block of cheese on the counter when you start the dishwasher to bring it to room temp to cut it. Small chunks or grating it simply exposes more surface area to bacteria. Wash your hands thoroughly before starting the process.

Using the sterile cutting boards and knife, cut the 5# blocks of cheese into three equal parts. Use a ruler. Each third will fill 4 jars. Cut each third section into 4 parts. Cut the corners off of each part and migrate the corners to the center section to make the piece fit the jar. This is easier than it sounds, we are trying to fit a square peg into a round hole by modifying the square peg.

Melt the cheese in the water bath and then boil for 15 minutes.
Take out and label.
Easy peasy.

__________________________________________________ ________


http://www.thetreeofliberty.com/forum/viewtopic.php?t=3679&postdays=0&postorder=asc&start=0

[SheWoff]

kelee877



Joined: 21 Nov 2007
Posts: 691
Location: far north of Canadier aye
Posted: Sun Feb 10, 2008 7:30 pm Post subject:

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babysteps here is my canned bread receipe...

Canned Bread

2/3 cup of shortening
2 2/3 cups sugar
4 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups flour
2/3 cup water
3 cups grated apple or 2 cups apple sauce

Preheat oven to 325 degrees lighty grease inside of 8 pint sized canning jars

Sift flour,baking soda,salt nutmeg and cinnamon

Cream shortening and sugar till fluffy, add eggs beat in well

Add flour alternately with water and apples and mix until smooth

Fill jars half full with batter, keep clean, bake 325 for 45 minutes

Sterilize rings and lids

Remove jars one at a time wipe rims of jars and put on a lid and ring,jars will seal as cake cools.


I have no problems with these jarred cakes(bread) at all...if you get bored with apple you can try banana...I did rhubarb, but the acid content is high in rhubarb and well they look terrible, but still smell good...
_________________

[SheWoff]

Here is one recipe I use for making jerky...this will help if you have tons of meat in the freezer and something happens. Or just want to make a treat!

Basic Marinade
1 C. soy sauce or teryaki sauce
1 C. water
3 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
1 Tbs. garlic powder
1 Tbs. onion powder
1 tsp. black pepper

Meat-

Any cut of beef (I used London broil on sale at Kroger's) or deer meat.

Partially freeze (or thaw a little) meat to make it easier to slice into thin strips. A good sharp knife is a must here. Cut meat into 1/8 to 1/4" thick slices against the grain of the meat. This is the hardest part of the entire process! And it isn't all that hard either. Make sure you trim all excess fat off of the meat. Keeps it from spoiling that way.

Next put your slices of meat into a bowl with your marinade and mix well making sure your marinade covers the meat. Put in the refrigerator overnight. I stirred mine every couple of hours while I was still up. You don't have to do that though.

The next morning, take strips of meat out of the marinade one at a time, allowing extra marinade to drip off as much as possible. You don't have to pat them dry. Place on dehydrator trays. I used an electric one as is that is what I had available. Other options include using dehydrator trays in the sun, but if you do that you will have to cover them to keep the bugs off. Use something that will let the sunlight in. Another way to dehydrate them is in the oven using your racks. Just lay the strips over the top oven rack. Place a pan underneath to catch the drips and set oven on lowest setting. It takes about 5 or 6 hours using the oven and it took me about 8 hours using the dehydrator. If you do this in the sun, it can take up to three days to get it done. Just remember direct sunlight! Don't put it in the shade. I have even heard of old timers just hanging the strips of meat out on the clothesline to dry (no, I'm not saying to do that now lol!).

When the meat is dry, remove it from the trays and put it in either bags with one oxygen absorber or you can vacuum seal them. A friend of mine just keeps his in a glass canning jar on the shelf which is a good idea for post SHTF.

I made this over the week-end and got three or four times more jerky for the price you would pay in the store for it. It would have easily cost me over 20.00 for the amount I made if bought at the store. This way it cost me 3.43 for the meat and about a buck for the marinade since I already had the ingredients on hand.

Good luck keeping it around very long!

She

[SheWoff]

momof23goats



Joined: 08 May 2007
Posts: 858

Posted: Fri Jan 25, 2008 12:39 pm Post subject: canned cole slaw

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1 head of cabbage
1tsp celery seed
carrots if desired
1/2 c. chopped onion
1 tsp salt
few red an green peppers
1/2 c. scant of vinegar
2 c.sugar
now mix this up good. I add a table spoon of fruit fresh. and use organgic vinegar. let it sit, a good half day, or over night is best.
pack into hot jars,. cold pack, 7 minutes.
ok, by cold pack, is meant hot water bath. this is really pretty good. I increase the vinegar slightly.
_________________

http://www.thetreeofliberty.com/forum/viewtopic.php?t=4350

[SheWoff]

Buttercup
Moderator


Joined: 13 Nov 2007
Posts: 663
Location: The Kingdom of Florin
Posted: Thu Jan 17, 2008 7:30 am Post subject: The Lightest Fluffiest Yeast Rolls

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This recipe makes the best fool-proof dinner rolls! It is originally a cinnamon roll recipe...both are YUM!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 pkg. yeast
1/4 cup warm water
2 Tbs. shortening (I use lard or butter)
1 tsp. salt
1 cup scalded milk
2 Tbs. sugar
3 1/2 cups flour
1 egg

Dissolve yeast in warm water (lukewarm is ideal). Combine milk, sugar, shortening, and salt. Cool to lukewarm. Add one cup flour, beat well. Beat in yeast and egg. Gradually add remaining flour. Dough should be very slightly sticky. Stop when mixture is fully incorporated. Do not overbeat or knead. Cover and let rise in a warm place until doubled (1 1/2 - 2 hours).

For cinnamon rolls:
Turn dough out onto floured surface. Roll flat and very thin. Spread on filling (1/2 cup sugar, 1/4 cup melted butter, 1 1/2 tsp. cinnamon...can be adjusted to your preferences) Roll up like a jelly roll and slice.
Let rise in greased baking pan (9X13 or larger) till double (30-40 min)

For dinner rolls:
Divide dough evenly into 36 balls. Place balls into greased muffin tin (3 balls per cup) Let rise as for cinnamon rolls.

For crescent rolls:
Roll dough out into a large circle. Using a pizza cutter, cut circle like a pizza, dividing it into 12 triangles. Brush melted butter on top of each triangle. Starting at wide end, roll each triangle toward its point. Let rise as for cinnamon rolls.

Bake at 375 degrees for 20-25 minutes.

You can make a simple icing for your cinnamon rolls using butter, powdered sugar, and milk.
_________________

[AngelDance]

Rendering Lard and/or Tallow

Sterilize jars (quart or pints) and hold them in a 300F oven Bring lids to a boil. Reduce heat on lids and hold in barely simmering water.

Cut pork or beef fat into small cubes or grind on a coarse setting. Put fat into a large heavy kettle or stock pot. Turn heat on medium low. Stir periodically as the fat melts. It should melt slowly enough not to color at all, but be clear. You may need to reduce your heat. Any pork fat can be used, but "leaf fat", the layer surrounding the organs inside the hod makes the finest for pie crusts, biscuits and such

When all the fat is rendered to clear liquid, Ladle into hot jars using a canning funnel lined with clean cheesecloth. Leave 1/2 inch headspace. Wipe jar rims with a HOT damp towel (any fat on the rim will prohibit a good seal). Place hot lids on jars and tighten rings. Be very careful doing all of this as that fat is hot as blue blazes. (duh, you say! Ask me how I know!!)

Using a jar lifter, transfer jars to a clean DRY towel covered surface away from drafts. They will seal as they cool. Will last almost indefinitely in a COOL place.

The "cracklins" (browned bits of meat and interstitial tissue) left in the pan are awesome added to cornbread or just eaten straight out of hand, lightly salted.

I use lard alot in baking and frying. Tallow is good as a fat for sauteeing onions and stuff when making chili or stews, or browning meat like when making Swiss steak, country style steak, etc. You can also use tallow in lamps, but is does produce a smoky flame and makes your house smell like roast beef!

Angel

[SheWoff]

Please note...this is NOT approved by the USDA. Any risk you take in canning butter will be your own and not that of this poster or this site and its owners.....SheWoff

That disclaimer being said...people have been doing this for years and may again become necessary. So here's the directions:


1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.


2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.



3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.


4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.


5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.


6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.


7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

http://www.endtimesreport.com/canning_butter.html

[SheWoff]

momof23goats



Joined: 08 May 2007
Posts: 858

Posted: Sun Jan 13, 2008 12:12 pm Post subject: cheese whiz

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3 [2 pounds boxes] pf Velveeta cheese or store brand. [store brand works just as well.
1/2 cup butter
2c. milk
3 1/4 cups of cream, or evaporated milk
dash pf Worcestershire sauce
pinch, [1/8 teaspoon of dry mustard
melt cheese, in double boiler, add milk, butter, cream, and the rest of it.
have your jars hot and sterilized,
pour mixture into your jars.
put on hot lids, and rings.
hot water bath 20 minutes.
now one thing is clear, have your jars clean and sterilized, and your hot water bath water , have that boiling. take jars out, might want to gently turn them upside down and back, as they cool.
but don't have to.
OK, this is it, done. enjoy. real good with a lot of thing's. and can also make mac and cheese with this, in a pinch and it is good.
_________________

[SheWoff]

Bear



Joined: 19 Apr 2007
Posts: 651
Location: teh intarweb
Posted: Mon Jun 18, 2007 7:55 pm Post subject:

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Here is my hot chile recipe:

1lb ground beef, brown and drain
Mix in 1 chopped onion
1 chopped green pepper
sizzle until onion begins to become translucent.
add 1/4 cup finely chopped garlic
and 5-10 finely chopped jalapeno peppers (depending on taste may add/sub Habenara peppers)
stir for a few minutes then add 1/4 cup chili powder,
1 Tsp red pepper,
1 tsp salt.
Finally add 1 32 oz can of diced tomatos, and on 4 oz can tomato paste and 2 14oz cans red kidney beans.
mix well and add enough water to make a nice medium thick texture and simmer for (at least) 1 hour (2 or3 is better), covered.

EAT!

(fire extinguisher optional)
_________________


Maximilian
Moderator


Joined: 04 May 2007
Posts: 288
Location: Texas
Posted: Mon Nov 05, 2007 7:21 pm Post subject:

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1lb ground beef, 1 chopped white onion
brown and drain

For the blender while the meat is browning.
1 handful of Serrano peppers, 1 handful of jalapeno peppers,
5 Habanera peppers and a handful of Thai peppers. half an union.
2 cans of diced tomatoes, handful of cilantro. Blend...this is my main sauce
Some chopped garlic
Pour it all together and add black beans
add 1/4 cup chili powder
1 tsp salt.

stir
Add 2 cans of tomato sauce.
1 more can of diced tomato

____________________________


fruit loop



Joined: 14 May 2007
Posts: 131
Location: The Occupied South
Posted: Tue Nov 06, 2007 7:24 pm Post subject: My recipe, cans and freezes beautifully

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I add more peppers for more punch.

This is the chili recipe that I make for parties, reenactments, and family reunions. I also make it periodically to can. We eat a couple quarts and home-can and freeze the rest. This recipe makes 3 gallons of chili. It also freezes beautifully. When I take it to a family reunion or reenactment I freeze it, put it in an ice chest, and let it thaw on the way. Heat it up over a campstove or grill. It will feed 50 people.


CHILI

3 pounds dried pinto beans
3 tablespoons salt
10 pounds lean ground beef
1/2 pound chopped onions
2 cloves garlic, minced
12 cups canned peeled and diced tomatoes
4 cups tomato paste
2/3 cup chili powder
1 tablespoon and 1-1/2 teaspoons ground cumin
3/4 teaspoon ground black pepper

Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. (I use a 12 quart speckled granny ware pot from Wal-Mart. Plenty big) Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.

Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.

You can add more or less of the spices to suit your taste. I add more chili powder.

Pack into jars leaving 1 inch headspace. I process quarts for 90 minutes and pints for 70.

______________________________________

mrik



Joined: 10 Nov 2007
Posts: 255
Location: My Ol' Ky Home
Posted: Fri Nov 16, 2007 4:24 pm Post subject:

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LOL no..but I have a secret ingredient that makes it awesome. And Im trying to keep it secret in case I want to market it. course TSHTF soon anyway so why not...

OK RIK'S SUPER SECRET AWESOME CHILI RECIPE
Make chili as normal, using ground chuck, chili powder and beans.....

use extra meat to make it thick and meaty
Add a can of tomato sauce,size depends on the amount of chili you are making...
then add....

PICANTE SAUCE. Lots of it to give it a good blend. Let it all simmer together for a while and add spices to taste. If you want hot chili, add habenero peppers OR just use Habenero Salsa or Picante sauce...

Et VIOLA ... some darn good chili...

So eat it up and enjoy cuz my Secret assassin squad is now gonna be going out to take care of you guys so my recipe stays secret

[AngelDance]

Summer Squash Casserole

Yellow squash, zucchini or patty pan or any combinations of these
sweet onions
tomatoes
mozarella cheese, grated
sweet basil, fresh, rough chopped
salt and pepper

Slice squash. Slice onions paper thin. Slice tomatoes, salt liberally and set in a strainer to drain excess liquid for about 20 minutes.

In a 9x13 pan, layer squash, tomatoes, onions and grated cheese, in order, seasoning each layer with salt, pepper and basil, to taste. Finish top with a generous amount of cheese. Bake at 350F for 40 minutes.

Save the juice in the bottom of the pan. You can freeze it for soup later or pour it in a mug and drink it, like I do :wink:

Angel

[louise]

Yahoo! Thanks so much everyone. More to add to my TOL cookbook in hard copy.

[SheWoff]

SWEET POTATO PIE

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1 ½ cups mashed boiled sweet potatoes
½ cup honey
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs
½ cup sugar
1 teaspoon vanilla extract
1 cup pecan pieces or whole pecans (optional)
One 9-inch unbaked pie shell


Preheat the oven to 350F. Mix the sweet potatoes, honey, cinnamon, and salt together in a large mixing bowl. In a separate bowl, beat the eggs, then gradually beat in the sugar and vanilla. Pour the eggs into the potato mixture and mix well. Add the pecans, if desired, and pour into the pie shell. Bake for 1 hour or until a knife inserted in the middle comes out clean. Yield: One 9-inch deep-dish pie.

[Dahlia]

Awesome recipes, thank you from In The City.. :D .Yes, we can't get out, can't sell to move out...So, doing what we can in place.

[Buttercup]

I considered posting this in the deep recesses of the Tavern...it is a secret family recipe after all. But since we're all family here... :lol: (Welcome Dahlia)
~~~~~~~~~~~~~~~~~~~

Green Bean Soup

1-1 1/2 lbs fresh garden green beans (cut into bite-sized pieces)
1 lb smoked sausage (sliced into rings)
1/2 lb fresh carrots (sliced into rings)
1 large onion (diced)
2 quarts canned garden tomatoes (diced with juice)
1 cup sour cream w/ 1 heaping Tbs flour mixed in
salt
pepper
paprika

In a large stew pot, cover green beans with water and a couple pinches of salt. Bring to boil. While beans are boiling, brown onion in oil or butter in a large skillet. After onion has started to brown, add sausage. Saute until sausage gets some good color to it; turn off burner and set aside. When green beans have boiled for about 10-15 minutes, add carrots and tomatoes. Bring back to boil. When vegetables are slightly tender, add onion/sausage mixture. Simmer for about 10 minutes longer. Then, using the juice from the soup, temper your sour cream mixture and add it to soup. Season to taste. It is ready to serve with good homemade bread! :)

[baw]

Mashed potatoes are my favorite and they freeze great.

When you go through all the trouble to peel and smash, whip up a big batch.

Spoon into a muffin pan and freeze.

Pop them out when frozen and separate into baggies and back into the freezer.

Each baggie is a perfect serving ready to microwave.

[SheWoff]

~Reprinted with permission from original poster at another site~

No-Rise Yeast Dough

1 TBS yeast
1/2 C. warm water
1 TBS sugar

Mix and let set 15 minutes

Add together:
1/2 C. oil
2 C. sour milk* or buttermilk
1/2 C. sugar
1/2 tsp. soda
5 tsp. baking powder
1 tsp. salt
yeast mixture
flour (5 to 6 C.)

(* to make sour milk add 1 tsp vinegar to each cup milk. Let stand 10 minutes until clabbered.)

Mix all ingreadients together and knead. Use immediately at 350 degres or store in air-tight container in refridgerator. Does NOT require rise time. Strictly form and bake.

Doughnuts- pinch off pieces, fry and glaze.
Glaze- 1/2C powdered sugar, 1 TBS cornstarch, 1/2 tsp. vanilla, 1 TBS boiling water. Whisk and glaze. cool.

Cinnamon rolls- Shape in rectangle, spread on butter, cinnamon, brown sugar. Cut into slices after rolling up. Bake 15 minutes (350).

Pizza dough and rolls- decrease second addition of sugar to 1/2 TBS and add 1 tsp. salt. Shape as needed.

Bread- decrease second addition of sugar to 1/2 TBS and add 1 tsp. of salt. Need about 6 C. flour. Bake at 375 for 50 minutes. Makes 2 loaves.
_________________

[AngelDance]

Pickled Jalapenos

2 1/2 to 3 pounds of peppers, sliced 1/2" thick (I use latex gloves when doing this)
5 cups of 5% vinegar
1 1/4 cup water
5 tsp kosher salt

Wash and slice peppers. Pack into hot sterile pint jars. Boil vinegar, water and salt. Pour over peppers, leaving 1/2" headspace. Remove any bubbles from jars. Wipe rims and put lids and rings on jars. Process in a boiling bath 10 minutes.

Angel

[Myladysu]

OK GUYS AND GIRLS WHAT KIND OF DRESS DO I HAVE TO PUT ON MY RABBIT. NAKED IS GOOD FOR ME, BUT IF WE RE GETTING PARTICULAR THEN IS IT FORMAL OR INFORMAL. WHERE HAVE YOU FRIENDS LEARNED THESE SKILLS, I HAVE SOME BUT I AM 59 AND STILL LEARNING. I THINK I HAVE MUCH TO LEARN (IT HURTS) THIS IS A GREAT SITE, I'LL EVEN PAY TO JOIN, WE NEED THIS INFO IF WE ARE GOING TO SURVIVE.
IT IS SO DETAILED, NOW IF I COULD ONLY FIND MY MIND, I PROBABLY WILL PUT THIS TO USE. THANKS AGAIN :lol:

[SheWoff]

momof23goats



Joined: 08 May 2007
Posts: 1276

Posted: Fri Mar 21, 2008 5:55 pm Post subject: my own recipe for breakfast sausage

--------------------------------------------------------------------------------

1/4 c.salt.[i use 1.8th, grandma liked salt]
4 tablespoons of sage
2 tablespoons of red pepper
1/2 cup of dark brown sugar
1 teaspoon black pepper

mix well, and I usually mix my seasoning in, then regrind.
this is for 10 pounds of meat, pork , beef, or deer, or what ever.
_________________
momof23goats

[AngelDance]

Taco Soup

2 lbs ground beef, browned and drained
1 large onion, chopped
2cups frozen corn, thawed (or use canned and drained)
2 cans diced tomatoes
diced jalapenos, to taste
1 pkg taco seasoning mix
1 tsp cumin
2 tsp chili powder
1 tsp minced garlic
1 pkg ranch dressing mix (powder)
2 1/2 cups beef broth

mix all in a soup kettle and simmer one hour. Serve with cornbread, tortilla chips, or Fritos. Garnish soup with sour cream and grated cheese.

Enjoy!

Angel

[bbbuddy]

Refried Bean Soup

An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them

Adapted from Southern Living.

1 small onion -- chopped
2 cloves garlic -- minced (or sub. the minced garlic in jar)
1 tablespoon vegetable oil
1 can refried beans -- 31 oz
1 can diced tomatoes -- undrained -- 16 oz
1 can Rotel Tomatoes -- undrained -- 10 oz
1 can chicken broth -- 14 1/2 oz
Garnishes:
crushed tortilla chips
shredded cheese (cheddar or monterey jack)
sour cream

Cook onion and garlic in oil in a Dutch oven over medium high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.

Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.

Yield: 4 hearty servings.

I usually add ground beef (from my hamburger rock stash), or chicken (canned is fine), and it is also good without the garnishes, they are not necessary.

[SheWoff]

I have gotten a couple of requests for this recipe so will put it here and in the Tree's cookbook for all...This is the old time recipe without pectin added in. If you want to use pectin, get a box of Sure-Jel and follow the directions inside the box to make your jelly with. It works well also.

She
--------------------------------------------------------------

Blackberry jelly

2 quarts blackberries
3 C. water
sugar

Wash berries and put in pan. Add water and bring to boiling point. Cook until berries are soft. Remove from heat and let strain through a cloth bag. Do not squeeze thee bag if you want a clear sparkling jelly. I use an old pillow case to strain berries when making it this way and that works well.
Measure the liquid and bring to a boil. Gradually add the same amount of sugar as you had of juice. Example: If you ended up with 4 cups of juice you will add 4 cups of sugar. If you had 5 cups of juice you will add 5 cups of sugar. Easy! Now cook rapidly on a full boil until the mixture starts to thicken. This may take up to an hour or so. Test for thickness by using a metal spoon dipped into the juice. Pour out the juice to the side of the spoon and you should notice some sheeting. Right...well good if you do. I put some on a tablespoon, set it on a plate and let it cool off a bit. If it jels up when it cools off its ready lol. Okay, now that it is ready, ladle into hot jars and put on lids. Water bath for 5 minutes. Let cool and label jars. Enjoy!

One note...if when your strained juice starts to boil you notice a lot of foaming going on...drop in a tablespoon of butter to cut it down.

Second note....you can start with any amount of blackberries you want in this recipe and will work up to around 12 cups to jel right. If you use 12 cups of juice, you use 12 cups of sugar. The juice to sugar is always 1 to 1 ratio. And yep, you can use half cups too. you spent all that time picking those things so lets not throw good food away lol!
__________________

[jolara]

These are a few of my favorite recipes.

Spiced Mixed Nuts


3 egg whites
2 tablespoons water
3 cups walnut halves
2 cups pecan halves
1 cup whole almonds
2 cups sugar
2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons grated orange peel
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300 degrees F for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container. These are easy and addicting for those sweet tooth cravings.

Obviously you can just interchange your Nuts to whichever kind you like. I often do just Pecans to use in my Chicken Salad.

Spiced Apples

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
I serve these with Homemade Vanilla Ice Cream, on top of pancakes or with Pork. Yummy!


Salsa Pasta Salad

1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon sugar
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 small onion chopped
1 (4 ounce) can of green chilies or chop fresh chilies to taste
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

Cook pasta until done or al dente; drain, rinse in cold water.
In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Sprinkle top with remaining cilantro. Fridgerate and serve chilled. I love how light and refreshing this salad is on hot days. This recipe is so versitile, you can add and subtract ingredients to your individual liking.

[lschroeder106z]

Sweet Rolls - This makes a LARGE batch


2 cups warm water
2 cups scalded milk
1 cup oil
3 eggs
1 cup sugar
1 tbsp salt
7 ½ tsp yeast
10-12 cups flour

In large mixing bowl dissolve yeast in warm water. Add oil, eggs, sugar and salt. Add milk (cool slightly before adding).

Add flour gradually and then turn out on floured board and knead (add flour until no longer sticky) Place back in greased bowl and allow to rise double in size. Punch down and allow to rise again, double size. (this second rise makes the rolls light and airy). Once this has doubled...


Turn out on floured surface and work. Cut pieces with biscuit cutter, (*) arrange in pan, allow to rise again until doubled and then bake 350-375 for about 15 minutes.



***** If I am freezing biscuits....I put the cut biscuit dough on wax paper lined pan, and place in freeze to freeze at this point. Once they are frozen, place in ziplock bag. When you're ready to use, remove from freezer, put in pan and allow to thaw then rise before baking.



Also...at this point instead of biscuits, I sometimes make cinnamon rolls. Just take a piece of dough and roll out 9x13 (or about that), sprinkle with cinnamon, sugar and butter, roll up and cut to make cinnamon rolls, let rise and then bake. DELICIOUS


Now....I am not great about times...so you may want to just watch the rolls baking...I'm thinking about 15 minutes give or take pending on your oven.

[Stanb999]

Here are my DW pumpkin recipes.

------------------------------------------------------------------------------------
stuffed pumpkin:

1 lb loose sausage
1 diced zucchini
1 med tomato diced
1 small onion chopped
1 clove garlic chopped
2 slices of bread cubed
1/4 c bread crumbs


4 small pumpkins, slice off tops, hollow out the inside to make bowls. dice the pumpkin you remove from the inside.

in a large pan brown sausage. add diced pumpkin, zucchini, tomato, onion and garlic, cook until veggies are tender. add bread cubes, bread crumbs and salt and pepper to taste. stuff pumpkins with this mixture, replace tops. bake @ 350 for 45 min - 1 hr (until pumpkin bowls are tender)

---------------------------------------------------------------------------------------


Autumn Stew:

1/4 c all purpose flour
1 1/2 tsp salt
1/4 tsp paprika
1/4 tsp pepper
1 1/2 lb beef stew meat, cubed
2 tbsp shortening
2 c water
1 tsp pumpkin pie spice (or 1/2 tsp cinn., 1/4 tsp nutmeg, 1/4 tsp allspice)
2 beef bouillon cubes
1 med. onion chopped
1 clove garlic chopped
1 can (16 oz) stewed tomatoes
2 1/2 c pumpkin, 1" cubes
3 med. potatoes, 1" cubes

coat beef with flour, salt, and pepper. cook in shortening in dutch oven until brown. stir in remaining ingredients except pumpkin and potato. heat to boil, reduce heat, simmer about 2 hrs. stir in pumpkin and potatoes. simmer until veggies are tender.

[Homesteader1]

Hey Thanks Stan. I'm printing these off, they look yummy!

I'll post a pumpkin recipe, a dessert of sorts using those mini pumpkins( not the gourds) It's a custard filling inside and you eat the pumpkin too. I need to find it first.

[roamal]

2 lbs. Italian Sausage-lightly browned and drained
4 oz. fennel seed-put thru blender
2 lbs ricotta cheese
4-5 beaten eggs
3-4 Tablespoons parsley

Mix all ingredients and pour into pie crust that has been painted with a wash of beaten egg and milk. Bake in 350* oven until set.

Micah-she made her crusts from scratch and would pour this into a HUGE pie pan. I have never been able to find one as large as the one she had. When I make this I have used 2 "regular" pie crusts instead. You may also want to play with the fennel. I mix all the ingredients except the egg and start with about 3 oz fennel and then taste/adjust from there.

[midnighthauler]

Ingredients:

1 16oz tube of sausage
1 16oz jar of taco sauce, salsa, or picante
1 "brick" of Philadelphia Cream Cheese

Combine the taco sauce (or salsa or picante) with the brick of cream chese and allow them to combine over a low heat. In a skillet crumble and brown the sausage (just as you would beef for say sloppy joes). Once the sausage is fully cooked combine it with the sauce/cream cheese mixture. Serve with tortilla chips.

The best way to keep it warm and ready to eat is in a crock pot on the low setting...also the longer it cooks the better it gets!!

Another word about this recipe...it is not my creation I am just passing it along. I learned to make it from a beautiful woman named Mary Jean who moved to the Shenandoah Valley from DC to get away from the rat race. She had finally found her place in life and enjoyed several good years before being taken away by cancer. This is something of a legacy to all who knew and loved her.

[Belle]

Midnighthauler, thank you for the recipe. It sounds yummy! Thank you for the story, as well. I like to know little stories like that about recipes. It's kind of a tribute to Mary Jean.

[RENMAN358]

BACHELLOR chiki vege soup
water 3 pints in sause pan
3handfuls frozen veges mix
1tsp salt
1/2 tsp pepper
1/2 tsp garlic chips
1/2 tsp onion chips
5 chiki bullion cubes
4-6 chiki tenders precooked

BOIL for 2-3 mins , add tenders , simmer for 1/2 hour and serve.

[Torentelli]

Cake in a Canning Jar

2/3 c shortening
2 2/3 c sugar
4 eggs
2 cups banana, mashed
2/3 c water
3 1/3 c flour
½ tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp cloves
2/3 c pecans (add to mixture after it is put in the jars)

Grease jars
Add mixture to jar (about ½ full), then add the nuts. Do not put lids on until after it is baked.
Bake at 325? for 45 minutes, clean rims & put lids on jars (one at a time from oven – to keep jars hot while putting lids on….this helps avoid any contamination)

1 ¾ c applesauce and ¼ c pineapple as replacement for banana – if preferred

Use 8 wide mouth pint jars only. This cake is dense like a fruitcake. Slide out of jars and slice – spread with butter or cream filling.

Will keep for a year.

[Mstini]

Sauerkraut Salad

1 jar kraut, drained (I use Claussen's)
1 cup chopped celery
1 cup chopped onions
1 large chopped green bell pepper
1 4 oz. jar chopped pimiento, drained

1/2 cup vinegar
1/2 cup water
1/2 cup salad oil
3/4 cup sugar

Mix it all up and refrigerate. I think it tastes even better the next day. Can be stored for weeks in refrige. I generally pour off excess liquid before serving.

[patticakes]

i got this recipe on the back of some booklet that comes with our power bill. it looked quick and easy and, for once, i was right!! not to mention the whole family devoured it...NO leftovers at all!

here is the official recipe. i'll post my variances below:

1 can cream of chicken soup
1 cup water
1 cup thick & chunky salsa
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1 cup frozen whole kernel corn (thawed)
4 skinless, boneless chicken breast halves
1/2 cup shredded Mexican cheese blend

Stir soup, water, salsa, rice, onion powder and corn in a 12" x 8" shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375 for 45 minutes or until chicken and rice are done. top with cheese. serves 4.

what i actually did:

1 can cream of chicken soup
1 cup water
1 cup thick & chunky salsa (i used mild salsa but would use hotter salsa next time. the casserole kind of delutes the heat)
3/4 cup uncooked regular long-gran white rice (i used minute rice but ended up having to add another 1/4 cup at the end as it was still a little soupy)
1/2 tsp. onion powder
1 cup frozen whole kernel corn (thawed) (i threw it in frozen. no problem)
4 skinless, boneless chicken breast halves (all i had 3 breasts in the freezer so i sliced them up thin and tossed them in)
1/2 cup shredded Mexican cheese blend (all i had was chedder. and i used more then 1/2 cup....mmmmm cheese)

Stir soup, water, salsa, rice, onion powder and corn in a 12" x 8" shallow baking dish (i used a 9x9 - worked fine). Top with chicken. Season chicken as desired (i just used salt and pepper). Cover. Bake at 375 for 45 minutes or until chicken and rise are done. top with cheese. serves 4. (this recipe served exactly 4, BUT everyone had a heaping 2nd plate)

this is a fantastic recipe for those meals during the week - when you need something quick and easy and you're trying to come up with something new to do with chicken.

[roamal]

Just saw this^^^ and if I didn't have ribs in the oven already I'd be making it tonight!

[roamal]

Thanks Patticakes....made your recipe last night and everyone loved it :)

[mcgyver1467]

Baby Back Ribs


1 cup orange juice
1/2 cup maple syrup
1/2 cup water
2 T. finely chopped ginger
2 T. finely chopped sweet onion
1 T. black pepper
4 cloves garlic, chopped
2 t. olive oil
1 t. crushed red pepper
3-5 lbs baby back ribs
1 T. cornstarch

Combine orange juice, maple syrup, water, ginger, onion, garlic
olive oil, 1 t. black pepper, and red pepper in a medium bowl. Keep out 1 cup of marinade. Place ribs in a large zip-lock bag. Pour marinade over ribs, and close. Marinate in cooler for 4-24 hours. The longer the better.

Place kept out cup of marinade in a small pan; whisk in cornstarch. Bring to a boil, stirring constantly; set aside.

Remove ribs from marinade . Grill ribs over medium coals about 10-15 minutes, turning and rearranging frequently. Brush ribs with glaze the last few minutes of cooking. Remove from grill and baste again with glaze (4-6 servings).

[mcgyver1467]

Heres one we've done a few times. Orange Half Muffins



oranges
instant muffin mix
tin foil


Cut an orange in half and remove the insides from the peel. Put prepared muffin mix in that half of the orange. Put the other half back on the top of your peel with muffin mix and wrap foil around the whole thing. Put in hot coals to bake the muffin inside of the orange shell. Turns out like orange pound cake.

[valkyree]

maybe this is a hippie California thing but y'all should try it -- my whole family begs me to make it

Mix in a large bowl:
5 c. oats (not instant)
1 c. flour
1/2 t. soda
1 t. baking powder
1 t. cinnamon
1/2 c. sugar
1/2 c. brown sugar or honey
1/4 c. sesame seeds (optional)
1/2 c. wheat germ (optional)
1/2 c. coconut (optional)
1/2 c. raisins or other dried fruit(optional)

Make a hole in the center and add 2 eggs
Sprinkle on top 1 T. Vanilla (I add about 3-4 actually)
Melt and sprinkle on top 1 stick of butter = 1/2 c. butter (I use butter mixed w/good oil)


Mix well then add milk for moisture, I use about 1/2 c.
Use less milk if you want it crispier and dryer

Spread it out on a big cookie sheet with sides and bake for 30 min. at 350 degrees F.
Lift w/spatula and overturn every 10 minutes for cereal type granola
For granola bars do not stir

I always stir it but if you are serious about granola bars I would add another egg to help hold it together - they will still fall apart some but you will have big pieces


Thanks everybody for all the good recipes!!!

[Heartofdixie]

Heres one we've done a few times. Orange Half Muffins



oranges
instant muffin mix
tin foil


Cut an orange in half and remove the insides from the peel. Put prepared muffin mix in that half of the orange. Put the other half back on the top of your peel with muffin mix and wrap foil around the whole thing. Put in hot coals to bake the muffin inside of the orange shell. Turns out like orange pound cake.


You really are Mcgyver! :mrgreen:

Seriously, that's a great idea! Sounds yummy, too. 8)

[Bamidbar]

1 cooked chicken in bite size pieces
1 pt zucchini or sweet relish
1 jar pimentos
2 cups uncooked rice
4 cups chicken broth

Sauce
4 tbsp butter
3 tbs flour
1-1 1/2 cups cold water
2 cups shredded cheddar cheese
Nutmeg to taste
Oregano to taste
Salt to taste

Mix chicken pieces, broth, rice, zucchini and pimentos into a pan and steam or cook until done.

When done, make the sauce.

Melt butter if a good size fry pan. Whisk in flour and slowly add cold water until thickened. Should have consistency of cake batter. Add shredded cheese, Nutmeg, Oregano, and Salt.

Put rice and chicken in a lasagna pan and cover with cheese sauce.

This is one of our favorite's. It is a wonderful and quick dish for company but it is not one of the dishes that can sit on the stove while everyone comes home from the four corners of the earth. However, it is a great left-over, the flavor intensifies. It doesn't look like much in the pan but it is very filling.

[Powder]

If anyone is interested, I have a large collection of old, but digitized cookbooks. Some are extremely long and in need of editing. If it worked 200 years ago, it should work for us...

Please let me know if you'd like me to continue posting these books. Many will have to be ten or more separate posts due to the board's size constraints.

Example 1:

Title: A New System of Domestic Cookery
Author: Rundell, Maria Eliza Ketelby
Publisher: London : printed for J. Murray.

4 Gills -- 1 Mutchkin

2 Mutchkins -- 1 Chopin

2 Chopins -- 1 pint

2 Pints -- 1 Quart

4 Quarts -- 1 Gallon

16 Gallons -- 1 Hogshead


The Scotch Mutchkin is something less than an English Pint


[Illustration: An Illustration of a Kitchen with Diffrent Animals and Utensils are Scattered around.]

Published Nov 21st 1805, by J. Murray.


A
NEW SYSTEM
OF
DOMESTIC COOKERY;
FORMED UPON
PRINCIPLES OF ECONOMY,
And adapted to the Use of
PRIVATE FAMILIES.


BY A LADY.
A NEW EDITION, CORRECTED:
LONDON:
PRINTED FOR JOHN MURRAY, FLEET-STREET; J. HARDING,
ST. JAMES'S-STREET; AND A. CONSTABLE AND CO.
EDINBURGH;
At the Union Printing-Office, St. John's Square, by W. Wilson.
1807.


Price Seven Shillings and Sixpence.

[Entered at Stationers' Hall.]

AS the following directions were intended for the conduct of the families of the authoress's own daughters, and for the arrangement of their table so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat than to those whose penury obliges them to abstain. Many receipts are given for things, which being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery-book; yet how rarely do we meet with fine melted butter, good toast and water, or well-made coffee! She makes no apology for minuteness in some articles, or for leaving others unnoticed, because she does not write for professed cooks. This little work would have been a treasure to herself when she first set out in life, and she therefore hopes it may prove useful to others. In that expectation it is given to the Public; and as she will receive from it no emolument, so she trusts it will escape without censure.

Plate Art of Cookery, to face Title.

Plate 1 to face page xxii.

2 ....... xxiv.

3 ....... xxv.

4 ....... xxvii.

3 ....... xxix.

6 and 7 (with the printed leaf of explanation, pages *28 and *29, placed between them) to face each other, and stand between pages 28 and 29.

8 to face page 81

9 ....... 83


> CONTENTS.



INTRODUCTION.

Page

MISCELLANEOUS OBSERVATIONS for the use of a mistress of a family.. i.

The art of carving.......xxiii.

PART I.

FISH.

To choose Fish...........1 to 3

Observations on dressing fish.................... 4

Turbot................... 5

To keep turbot........... 5

To boil turbot........... 6

Salmon................... 6

To boil salmon........... 6

To broil salmon.......... 6

To pot salmon............ 6

To dry salmon............ 7

An excellent dish of dried salmon.................. 7

To pickle salmon, 7. Another way..................... 7

Salmon collared.......... 8

Cod...................... 8

Observations on cod...... 8

Cod's head and shoulders. 8

Crimp cod................ 9

Cod sounds boiled, 9; broiled, 9. Ragout..... 9

Currie of cod............ 10

To dress salt cod........ 10

To roast sturgeon, 10. Another way............. 10

An excellent imitation of pickled sturgeon........ 11

Thornback and skate...... 11

Crimp skate.............. 11

Maids.................... 11

Boiled carp.............. 11

Stewed carp.............. 11

Baked carp............... 12

Perch and tench.......... 12

To fry trout and grayline, (and perch and tench the same way)........... 12

Trout à la Genevoise 12

Different ways of dressing mackerel................ 13

Pickled mackerel, called caveach................. 13

Red mullet............... 13

To dress pipers.......... 14

To bake pike............. 14

Different ways of dressing haddocks................ 14

To dry haddocks (and whitings the same way).. 14

Stuffing for pike, haddock, and small cod........... 14

Soles.................... 15

To boil or fry soles..... 15

Stewed soles and carp.... 15

Soles another way........ 15

Soles in the Portuguese way..................... 15

Portuguese stuffing for soles baked............. 16

An excellent way of dressing a large plaice, especially if there be a roe..................... 16

To fry smelts............ 16

Eels..................... 17



View page [table of contents]

Page

Spitchcock eels............ 17

Fried eels................. 17

Boiled eels................ 17

Eel-broth, very nourishing for the sick, how to make...................... 17

Collared eel............... 17

To stew lamprey as at Worcester, (and eels, soles, and carp, in the same way)................. 17

Flounders.................. 18

To fry flounders........... 18

Water-souchy............... 18

Herrings and sprats........ 18

To smoke herrings.......... 18

Fried herrings............. 18

Broiled herrings........... 19

Potted herrings............ 19

To dress red-herrings...... 19

Baked herrings or sprats... 19

To broil sprats............ 19

Lobsters, Prawns, and Shrimps................... 19

To pot lobsters, 19. Another way, as at Wood's hotel, (and mackerel, herrings, and trout, in the same manner).......... 19

Stewed lobster, a very high relish............... 20

Buttered lobsers........... 20

To roast lobsters.......... 20

Currie of lobsters or prawns.................... 20

Prawns and cray-fish in jelly, a beautiful dish... 21

To butter prawns or shrimps................... 21

To pot shrimps............. 21

Crabs...................... 21

Hot crab................... 21

Dressed crab, cold......... 21

Oysters.................... 21

To feed oysters............ 21

To stew oysters............ 22

Boiled oysters............. 22

To scallop oysters......... 22

Fried oysters, to garnish boiled fish............... 22

Oyster-sauce; see SAUCES. Oyster-loaves.............. 22

Oyster-patties; see PATTIES. To pickle oysters, 22

Another way............... 23

PART II.

MEATS.

To choose meats....... 23 to 25

Observations on purchasing, keeping, and dressing meat.................25 to 29

To keep meat hot........... 29

Venison.

To keep venison............ 29

To dress venison........... 29

Haunch, neck, and shoulder of venison................ 30

To stew a shoulder of venison................... 30

Breast of venison.......... 30

Hashed venison............. 30

Beef.

To keep beef............... 31

To salt beef or pork for eating immediately........ 31

To salt beef red........... 32

The Dutch way to salt beef...................... 32

Beef à-la-mode...... 32

A fricandeau of beef....... 33

To stew a rump of beef, 33. Another way............... 34

To stew brisket of beef.... 35

To press beef.............. 35

To make hunter's beef...... 35

An excellent mode of dressing beef............. 36

To collar beef............. 36

Beef-steaks................ 36

Beef-steaks and oyster-sauce 37

Staffordshire beef-steaks.. 37

Italian beef-steaks........ 37

Beef-collop................ 37

Beef-palates............... 37

Beef-cakes for a side dish of dressed meat........... 38

To pot beef, 38. Another way....................... 38

To dress the inside of a cold sirloin of beef...... 38

Fricassee of cold roast beef...................... 39

To dress cold beef that has not been done enough, called Beef-olives, 39. The same called Sanders, 39. The same called Cecils 39

To mince beef.............. 39

To hash beef............... 40

Beef à-la-vingrette. 40

Round of beef.............. 40

Rolled beef that equals hare...................... 40

To roast tongue and udder.. 41

To pickle tongues for boiling, 41. Another way....................... 41

To stew tongue............. 42

An excellent way of doing tongues to eat cold....... 42

Beef heart................. 42

Stewed ox-cheek, plain..... 42

To dress an ox-cheek another way....................... 43

Marrow-bones............... 43

Tripe...................... 43

Soused tripe............... 43

Ox-feet, or cow-heels...... 44

Bubble and squeak.......... 44

Veal.

To keep veal............... 44

Leg of veal................ 44

Knuckle of veal............ 45

Shoulder of veal........... 45

Neck of veal............... 45

Neck of veal à-la-braise 46

Breast of veal............. 46

To roll a breast of veal, 46. Another way........... 47

To collar a breast of veal to eat cold............... 47

Chump of veal à-la-daube 47

Veal rolls of either cold meat or fresh............. 47

Harrico of veal............ 47

A dunelm of cold veal or fowl...................... 48

Minced veal................ 48

To pot veal................ 48

To pot veal or chicken with ham.................. 48

Cutlets Maintenon.......... 49

Cutlets another way, 49. Other ways................ 49

Veal collops............... 49

To dress collops quick, 49. Another way............... 50

Scallops of cold veal or chicken................... 50

Fricandeau of veal, 50. A cheaper, but equally good one, 50. Another way....................... 51

Veal-olives................ 51

Veal-cake.................. 51

Veal-sausages.............. 51

Scotch collops............. 52

To boil calf's head........ 52

To hash calf's head, 52. Another way............... 52

Calf's head fricasseed..... 53

To collar calf's head...... 54

Mock turtle, 54. A cheaper way, 54. Another. 55

Another mock turtle........ 55

Calf's liver, 55. Roasted. 55

To dress the liver and lights.................... 56

Sweetbreads, 56. Roasted.. 56

Sweetbread ragout.......... 56

Veal-kidney................ 56

Pork, &c.

Observations on cutting up and dressing pork...... 56

To roast a leg of pork..... 57

To boil a leg of pork...... 57

Loin and neck of pork...... 58

Shoulders and breasts of pork...................... 58

Rolled neck of pork........ 58

Spring or forehand or pork. 58

Sparerib................... 58

Pork-griskin............... 58

Blade-bone of pork......... 58

To dress pork as lamb...... 59

Pork-steaks................ 59

To pickle pork............. 59

Sausages................... 59

An excellent sausage to eat cold.................. 59

Spadbury's Oxford sausages. 60

To scald a sucking pig..... 60

To roast a sucking pig..... 60

Pettitoes.................. 61

To make excellent meat of a hog's head........... 61

To roast porker's head..... 62

To prepare pig's cheek for boiling................... 62

To collar pig's head....... 62

To dry hog's cheeks........ 63

To force hog's ears........ 63

Different ways of dressing pig's feet and ears....... 63

Pig's feet and ears fricasseed................ 63

Jelly of pig's feet and ears 64

Pig's harslet.............. 64

Mock-brawn................. 64

Souse for brawn, and for pig's feet and ears....... 64

To make black puddings, 64. Two other ways....... 65

White hog's puddings....... 66

Hog's-lard................. 66

To cure hams, 66. Two other ways, 67. Another way that gives a high flavour, 67. A method of giving a still higher flavour............ 67

To make a pickle that will keep for years, for hams, tongues, or beef, if boiled and skimmed between each parcel of them...................... 68

To dress hams.............. 68

Excellent bacon............ 69

The manner of curing Wiltshire bacon........... 69

Mutton.

Observations on keeping and dressing mutton....... 69

Leg of mutton.............. 70

Neck of mutton............. 70

Shoulder of mutton roasted. 70

To dress haunch of mutton.. 71

To roast a saddle of mutton 71

Fillet of mutton braised... 71

Harrico.................... 71

To hash mutton............. 72

To boil shoulder of mutton with oysters.............. 72

Breast of mutton........... 72

Loin of mutton............. 73

To roll loin of mutton..... 73

Mutton ham................. 73

Mutton collops............. 73

Mutton cutlets in the Portuguese way............ 74

Mutton steaks.............. 74

Steaks of mutton, or lamb, and cucumbers............. 74

Mutton steaks Maintenon.... 74

Mutton-sausages............ 74

To dress mutton rumps and kidneys............... 75

An excellent hotch-potch, 75. Another.............. 75

Mutton kebobbed............ 75

China chilo................ 76

Lamb.

Leg of lamb................ 76

Fore-quarter of lamb....... 76

Breast of lamb and cucumbers 76

Shoulder of lamb forced, with sorrel-sauce......... 76

Lamb-steaks................ 77

House-lamb steaks, white, 77. Brown................ 77

Lamb-cutlets with spinach.. 77

Lamb's head and hinge...... 77

Lamb's fry................. 78

Lamb's sweetbreads......... 78

Fricasseed lambstones...... 78

Fricassee of lambstones and sweetbreads, another way....................... 78

A very nice dish of lamb... 79

PART III.

POULTRY, GAME, &C.

To choose poultry......79 to 81

Directions for dressing poultry and game.......... 81
Poultry.

To boil turkies............ 81

To roast turkies........... 82

Pulled turkey.............. 83

To boil fowl, 82; with rice...................... 83

Fowls roasted.............. 83

Fowls broiled 83. Another way....................... 83

Davenport fowls............ 83

A nice way to dress a fowl for a small dish..... 84

To force a fowl, &c.... 84

To braise a fowl, &c... 84

Fricassee of chickens...... 84

To pull chickens, 85. Another way............... 85

Chicken-currie, 85. Another, more easily made.......... 86

To braise chickens......... 86

Ducks roasted.............. 86

To boil ducks.............. 87

To stew ducks.............. 87

To hash ducks.............. 87

To roast a goose........... 87

To stew giblets............ 87

Observations on dressing pigeons................... 87

To stew pigeons, 88. Another way............... 88

To broil pigeons........... 88

Roast pigeons.............. 88

To pickle pigeons.......... 88

Pigeons in jelly, 89. The same, a beautiful dish.... 89

To pot pigeons............. 90

Larks and other small birds..................... 90

Game

To keep game, &c....... 90

To dress pheasants and partridges................ 91

To pot partridge........... 91

A very cheap way of potting birds..................... 91

To clarify butter for potted things.................... 92

To pot moor-game........... 92

To dress grouse............ 92

To roast wild-fowl......... 92

To dress wild ducks, teal, widgeon, dun-birds, &c 92

Woodcocks, snipes, and quails.................... 93

Ruffs and reeves........... 93

To dress plovers........... 93

Plovers' eggs.............. 93

To rosat ortolans.......... 93

Guinea and pea-fowl........ 93

Observations on dressing hares..................... 93

To roast hare.............. 94

To jug an old hare......... 94

Broiled and hashed hare.... 95

To pot hare................ 95

Different ways of dressing rabbits................... 95

To make a rabbit taste much like hare............ 96

To pot rabbits............. 96

To blanch rabbit, fowl, &c. 96

PART IV.

SOUPS AND GRAVIES.

General directions respecting soups and gravies......... 96

Soups

Scotch mutton-broth........ 97

Veal-broth................. 98

Colouring for soups or gravies................... 98

A clear brown stock for gravy-soup of gravy....... 98

An excellent soup.......... 98

An excellent white soup, 98. A plainer one......... 99

Giblet soup................ 99

Partridge soup............. 100

Macaroni soup.............. 100

A pepper-pot, to be served in a tureen............... 100

Turnip soup................ 100

Old-peas soup.............. 101

Green-peas soup............ 101

Gravy-soup................. 102

Vegetable soup, 102. Another way............... 103

Carrot soup................ 103

Onion soup................. 103

Spinach soup............... 103

Scotch leek-soup........... 104

Hare soup.................. 104

Ox-rump soup............... 104

Hessian soup and ragout.... 104

Soup à-la-sap....... 105

Portable soup.............. 105

Soup-maigre, 106. Another. 106

Stock for brown or white fish soups................ 106

Eel-soup................... 107

Skate soup................. 107

Excellent lobster soup..... 107

Craw-fish or prawn soup.... 108

Oyster-soup................ 108

Gravies.

General directions respecting gravies........ 108

To draw gravy that will keep a week............... 109

Clear gravy................ 109

Cullis, or brown gravy..... 109

Bechamel, or white sauce... 110

A gravy without meat....... 110

A rich gravy............... 110

Gravy for a fowl when there is no meat to make it of................ 111

Veal gravy................. 111

Gravy to make mutton eat like venison.............. 111

Strong fish gravy.......... 111

Savoury jelly, to put over cold pies................. 111

PART V.

SAUCES

A very good sauce, especially to hide the bad colour of fowls........... 112

White sauce for fricassee of fowls, rabbits, white meat, fish, or vegetables. 112

Sauce for wild fowl........ 113

Another for the same, or for ducks................. 113

An excellent sauce for carp, or boiled turkey.... 113

Sauce for fowl of any sort. 113

Sauce for cold fowl, or partridge................. 114

A very fine mushroom sauce for fowls, or rabbits................... 114

Lemon white sauce, for boiled fowls.............. 114

Liver sauce................ 114

Egg sauce.................. 114

Onion sauce................ 114

Clear shalot sauce......... 115

To make parsley sauce when no parsley leaves are to be had............. 115
Greeen sauce, for green

geese, or ducklings....... 115

Bread sauce................ 115

Dutch sauce, for meat or fish...................... 115

Sauce Robart, for rumps or steaks................. 115

Benton sauce, for hot or cold roast beef........... 116

Sauce for fish pies, where cream is not ordered, 116. Another.............. 116

Tomata sauce, for hot or cold meats................ 116

Apple sauce, for goose and roast pork............ 116

The old currant sauce for venison................... 117

Lemon sauce................ 117

Carrier sauce for mutton... 117

Ham sauce.................. 117

A very fine fish-sauce..... 117

Fish sauce without butter.. 118

Fish sauce à-la-Craster 118 An excellent substitute for caper sauce........... 118

Oyster sauce............... 119

Lobster sauce.............. 119

Shrimp sauce............... 119

Anchovy sauce.............. 119

To melt butter; which is rarely well done, tough an essential article...... 120

Vingaret, for cold fowl, or meat...................... 120

Shalot vinegar............. 120

Camp vinegar............... 120

Sugar vinegar.............. 120

Gooseberry vinegar......... 120

Cucumber vinegar........... 121

Wine vinegar............... 121

Nasturtions, for capers.... 121

To make mustard............ 121

Another way to make mustard, for immediate use....................... 122

Kitchen pepper............. 122

To dry mushrooms........... 122

Mushroom powder............ 122

To choose anchovies........ 123

Essence of anchovies....... 123

To keep anchovies when the liquor dries.......... 123

To make sprats taste like anchovies................. 123

Force-meat................. 123

Force-meat ingredients..... 124

Force-meat, to force fowls or meat, 124; for cold savoury pies.............. 125

Very fine force-meat balls, for fish-soups, or fish stewed, on maigre-days.... 125

Force-meat, as for turtle, at The Bush, Bristol...... 125

Little eggs for turtle..... 126

Browning to colour and flavour made-dishes....... 126

Casserol, or rice edging for a currie or fricassee. 126

PART VI.

PIES, PUDDINGS, AND PASTRY.

Savoury Pies.

Observations on savoury pies...................... 126

Eel pie.................... 127

Cod-pie.................... 127

Sole pie................... 128

Shrimp pie, excellent...... 128

Lobster pie................ 128

A remarkably fine fish-pie. 128

Pilchard and leek pie...... 129

Beef-steak pie............. 129

Veal pie, 129. A rich one 129

Veal (or chicken) and parsley pie............... 130

Veal-olive pie............. 130

Calf's-head pie............ 130

Pork pies, to eat cold..... 131

Mutton pie................. 131

Squab pie.................. 132

Lamb pie................... 132

Chicken pie (and rabbits the same way)............. 132

Green-goose pie............ 133

Duck pie................... 133

Giblet pie................. 133

Pigeon pie................. 134

Partridge pie in a dish.... 134

Hare pie, to eat cold...... 134

A French pie............... 134

Vegetable pie.............. 134

Parsley pie................ 135

Turnip pie................. 135

Potatoe pie................ 135

A herb pie................. 135

Raised crust formeat pies, or fowls, &c.......... 135

Puddings, &c.

Observations on making puddings and pancakes..... 136

Almond puddings, 137 Baked, 137. Small ones.... 137

Sago pudding............... 137

Bread-and-butter pudding... 138

Orange pudding, three sorts..................... 138

An excellent lemon pudding. 138

A very fine amber pudding.. 138

Baked apple-pudding........ 139

Oatmeal pudding............ 139

Dutch pudding, or sonster.. 139

A Dutch rice pudding....... 139

Light or German puddings or puffs.................. 140

Little bread puddings...... 140

Puddings in haste.......... 140

New-college puddings....... 140

Boiled bread pudding, 141. Another and richer.................... 140

Brown-bread pudding........ 141

Nelson puddings............ 141

Eve's pudding.............. 142

Quaking pudding............ 142

Duke of Cumberland's pudding................... 142

Transparent pudding........ 142

Batter pudding, 142. With meat...................... 143

Rice small puddings........ 143

Plain rice-pudding......... 143

A rich rice-pudding........ 143

Rice pudding with fruit.... 144

Baked rice pudding, 144. Another, for the family... 144

A George pudding........... 144

An excellent plain potatoe pudding................... 145

Potatoe poudding with meat...................... 145

Steak or kidney pudding 145

Beef-steak poudding, 145. Baked..................... 145

Mutton pudding, 145 Another................... 146

Suet pudding............... 146

Veal-suet pudding.......... 146

Hunter's pudding........... 146

Common plum-pudding........ 147

Custard pudding............ 147

Macaroni pudding........... 147

Millet pudding............. 147

Carrot pudding............. 147

An excellent apricot pudding................... 148

Baked gooseberry-pudding... 148

A green-bean pudding....... 148

Shelford pudding........... 148

Brandy pudding............. 148

Buttermilk pudding......... 149

Curd-puddings or puffs..... 149

Boiled curd pudding........ 149

Pippin-pudding............. 149

Yorkshire pudding.......... 150

A quick made pudding....... 150

Russian seed, or ground-rice, pudding................... 150

A Welch pudding............ 150

Oxford dumplings........... 150

Suet dumplings............. 151

Apple, currant, or damson, dumplings or puddings..... 151

Yeast or Suffolk dumplings. 151

A Charlotte................ 151

Common pancakes............ 152

Fine pancakes, fried without butter or lard............ 152

Pancakes of rice........... 152

Irish pancakes............. 152

New-England pancakes....... 152

Fritters................... 153

Spanish fritters........... 153

Potatoe fritters, 153

Another way............... 153

Bockings................... 153

Pastry.

Rich puff paste............ 154

A less rich paste.......... 154

Crust for venison pasty.... 154

Rice paste for sweets...... 154

rich paste for relishing things.................... 155

Potatoe paste.............. 155

Raised crusts for custards or fruits................. 155

Excellent short crusts, three ways of making them...................... 155

A very fine crust for orange cheese-cakes, or sweetmeats when wanted to be particularly nice...................... 156

Observations on pastry..... 156

Remark on using preserved fruit in pastry........... 156

Apple pie, 157. Hot apple pie....................... 157

Cherry pie................. 157

Mince pie, 157. Without meat...................... 157

Lemon mince pies........... 158

Egg mince pies............. 158

Currant and raspberry pie or tart................... 158

Light paste for tarts and cheesecakes............... 158

Icing for tarts............ 158

Pippin tarts............... 159

Prune tart................. 159

Orange tart................ 159

Cod in tart................ 159

Rhubarb tart............... 160

Raspberry tart with cream.. 160

Orange tart................ 160

Fried patties.............. 160

Oyster patties, 160.

The same, or small pie........ 161

Lobster patties............ 161

Podovies, or beef patties.. 161

Veal Patties............... 161

Turkey patties............. 161

Sweet patties.............. 162

Patties resembling mince- pies...................... 162

Apple puffs................ 162

Lemon puffs................ 162

Cheese puffs............... 162

Excellent light puffs...... 163

To prepare venison for pasty..................... 163

Venison pasty.............. 163
To make a pasty of beef

or mutton, to eat as well as venison................ 164

Potatoe pasty.............. 164

Cheap and excellent cus- tards..................... 165

Richer custards............ 165

Baked custard.............. 165

Lemon custard.............. 165

Almond custard............. 166

Cheesecakes, 166. A plain- er way, 166. Another way...................... 166

Lemon cheesecakes, 166

Another way.............. 167

Orange cheesecakes......... 167

Potatoe cheesecakes........ 167

Almond cheesecakes..., three ways................ 167

PART VII.

VEGETABLES.

Observations on dressing vegetables................ 168

To boil vegetables green... 168

How to boil vegetables green in hard water....... 169

To keep green peas......... 169

Method of keeping green peas, as practised in the emperor of Russia's kitchen................... 169

Boiled peas................ 169

To stew green peas......... 169

To stew old peas........... 170

To dress artichokes........ 170

Artichoke-bottoms.......... 170

Jerusalem artichokes....... 170

To stew cucumbers, 170. Another way.............. 170

To stew onions............. 171

Roast onions............... 171

To stew celery............. 171

To boil cauliflowers....... 171

Cauliflower in white sauce. 171

To dress cauliflower and Parmesan................. 171

To dress brocoli........... 172

Spinach.................... 172

To dress beans............. 172

Fricasseed Windsor beans... 172

French beans............... 172

To stew red cabbage, three ways................ 172

Mushrooms.................. 173

To stew mushrooms.......... 173

To stew sorrel for frican- dean and roast meat...... 174

French salad............... 174

Lobster salad.............. 174

To boil potatoes........... 174

To broil potatoes.......... 174

To roast potatoes.......... 175

To mash potatoes........... 175

Carrots.................... 175

To stew carrots............ 175

To mash parsnips........... 175

Fricassee of parsnips...... 175

To dress chardoons......... 176

Beet-roots................. 176

Frying-herbs, as dressed in Staffordshire......... 176

Sea-cale................... 177

Laver...................... 177

To preserve several vegetables to eat in winter:

French beans, 177.

Carrots, parsnips, and beet-roots, 177.

Store-onions, 177.

Parsley, 177.

Artichoke-bottoms, truffles, morels

178. Cabbages....................... 178

Pickles.

Rules to be observed with pickles.................... 178

Lemon pickle................ 178

Indian pickle............... 178

English bamboo.............. 180

Melon mangoes............... 180

Pickled lemons.............. 181

Olives...................... 181

Pickled onions.............. 181

To pickle cucumbers and onions sliced.............. 181

To pickle young cucum- bers....................... 182

To pickle walnuts, 182. Another way............... 182

An excellent way to pickle mushrooms, to preserve the flavour............... 183

To pickle red cabbage....... 183

Mushroom ketchup, 183

Another way................ 184

Walnut ketchup of the finest sort................ 184

Cockle ketchup.............. 184

To keep capers.............. 185

PART VIII.

SWEET DISHES, PRESERVES, SWEETMEATS, &c.

Sweet Dishes.

Buttered rice............... 185

Souffle of rice and apple... 185

Snowballs................... 185

Lent potatoes............... 185

A tansey.................... 186

Puits d'amour............... 186

Page

A very nice dish of macaroni dressed sweet........ 186

Floating island, two ways, 186

Flummery, 187. Dutch, 187. Rice................ 187

Somersetshirefirmity........ 187

Curds and cream, 188.

Another way............... 188.

A curd star................. 188.

Blanc-mange, or bla- mange..................... 188.

An excellent trifle......... 189

Gooseberry or apple trifle.. 189

Chantilly cake, or cake trifle.................... 189

Gooseberry fool............. 190

Apple fool.................. 190

Orange fool................. 190

A cream, 190. An excel- lent one.................. 190

Burnt cream, two ways....... 191

Sack cream.................. 191

Brandy cream................ 191

Ratafia cream, two ways 191

Lemon cream, 192. Yel- low, without cream, 192. White................. 192

Imperial cream.............. 192

Almond cream................ 193

Snow cream.................. 193

Coffee cream, much ad- mired...................... 193

Chocolate cream............. 193

Codlin cream................ 193

Excellent orange cream 193

Raspberry cream, two ways....................... 194

Spinach cream............... 194

Pistachio cream............. 194

Clouted cream............... 195

A froth to set on cream, custard, or trifle, which looks and eats well....... 195

A carmel cover for sweet- meats..................... 195

Calf's feet jelly, two sorts 196

Orange jelly................ 197

Hartshorn jelly............. 197

Cranberry jelly............. 197

Cranberry and rice jelly.... 197

Apple jelly to serve at table, two ways........... 198

To scald codlins............ 198

Stewed golden pippins....... 198

Black caps, two ways of making..................... 198

Stewed pears................ 199

Baked pears................. 199

Orange butter............... 199

Wine roll................... 199

To prepare fruit for child- ren; a far more whole- some way than in pies or puddings................ 200

To prepare ice for iceing 200

Ice waters.................. 200

Currant or raspberry wa- ter ice.................... 201

Ice creams.................. 201

Brown bread ice............. 201

Ratafia cream............... 201

Colourings to stain jellies, ices, or creams............ 201

London syllabub............. 201

Staffordshire syllabub...... 202

A very fine Somersetshire syllabub.................. 202

Devonshire junket........... 202

Everlasting, or sold, sylla- bubs....................... 202

Lemon honeycomb............. 202

Rice and sago milks......... 202

A pretty supper-dish........ 203

Savoury rice................ 203

Carrole of rice............. 203

Casserol, or rice edging.... 203

Salmagundy.................. 203

Macaroni, as usually serv- ed, 204. Two other ways....................... 204

Omlet....................... 204

Butter, to serve as a little dish...................... 205

Ramakins.................... 205

Potted cheese............... 205

Roast cheese, to come up after dinner............... 206

Welch rabbit................ 206

Cheese toast................ 206

Anchovy toast, two ways 206

To poach eggs............... 206

Buttered eggs............... 207

Scotch eggs................. 207

A pepper pot................ 207

The Staffordshire dish of frying herbs and liver.... 207

To preserve suet a twelve- month...................... 208

Sweetmeats.

To green fruits for preser- ving or pickling........... 208

To clarify sugar for sweet- meats...................... 208

To candy any sort of fruit 209

To prepare barberries for tartlets................... 209

Barberries in bunches....... 209

A beautiful preserve of apricots................... 209

To preserve apricots in jelly...................... 210

To preserve green apri- cots....................... 210

Apricots or peaches in brandy.................... 210

To dry apricots in half..... 211

Apricot cheese.............. 211

Orange marmalade............ 211

Lemon marmalade............. 211

Transparent marmalade 211

To butter oranges hot....... 212

To fill preserved oranges; a corner dish.............. 212

Whole oranges carved........ 212

Buttered orange juice, a cold dish.................. 213

Orange biscuits, or little cakes...................... 213

Orange-flower cakes......... 214

To preserve oranges or lemons in jelly............ 214

To keep oranges or lemons for puddings, &c. ..... 215

To preserve strawberries whole...................... 215

To preserve strawberries in wine.................... 215

To dry cherries with sugar...................... 215

To dry cherries without sugar...................... 215

To dry cherries the best way........................ 216

Cherries in brandy.......... 216

Cherry jam.................. 216

Currant jam, black, red, or white.................. 216

Currant jelly, red or black..................... 217

Apple marmalade............. 217

Apple jelly for preserving apricots, or for any sort of sweetmeats............. 217

Red apples in jelly......... 217

Dried apples................ 218

To preserve jarganel pears most beautifully.......... 218

Gooseberry jam for tarts 218

White gooseberry jam........ 218

Gooseberry hops............. 219

Raspberry jam............... 219

Another way................. 220

To preserve greengages 220

Damson cheese............... 220

Muscle-plum cheese.......... 221

Biscuits of fruit........... 221

Quince marmalade............ 221

To preserve whole or half quinces.................... 221

Page

Excellent sweemeats for tarts, when fruit is plen- tiful...................... 222

Magnum-bonum plums; excellent as a sweet- meat or in tarts, though very bad to eat raw........ 222

Lemon drops................. 223

Barberry drops..............223

Ginger drops; a good stomachic................. 223

Peppermint drops............ 224

Ratafia drops............... 224

Raspberry cakes............. 224

To preserve fruits for winter use.

Observations on sweet- meats...................... 224

To keep currants............ 225

Cherries and damsons the same way................... 226

To keep gooseberries; two ways................... 226

Another way................. 227

To keep damsons for win- ter pies; two ways, 227. another way................ 228

To preserve fruit for tarts or family desserts......... 228

To keep lemon-juice......... 228

China-orange juice; a very useful thing to mix with water, in fevers, when the fresh juice cannot be procured............... 229

Different ways of dressing cranberries............... 229

Orgeat, two ways............ 229

Lemonade, to be made a day or two before wanted.................... 230

Another way................. 230

Lemonade that has the appearance and flavour of jelly .................. 230

Raspberry vinegar........... 230

PART IX.

CAKES, BREAD, &c.

Observations on making and baking cakes........... 231

Iceing for cakes............ 232

To ice a very large cake 232

A common cake, 233. A very good one.............. 233

An excellent cake........... 233

A very fine cake............ 233

Rout drop cakes............. 234

Flat cakes that will keep long in the house good.... 234

Little white cakes.......... 234

Little short cakes.......... 235

Plum-cake; two-ways, 235. Very good com- mon ones, 236. Little ones to keep long.......... 236

A good pound-cake........... 236

A cheap seed-cake........... 236

Another................... 237

Common-bread cake........... 237

Queen-cakes, two ways....... 237

Shrewsbury cakes............ 238

Tunbridge cakes............. 238

Rice-cake, two sorts........ 238

Water-cakes................. 238

Spunge-cakes, 239. An- other, without butter 239

Tea-cakes................... 239

Benton tea-cakes, 239. An- other sort, as biscuits, 239. Another............... 239

A biscuit-cake.............. 239

Macaroons...................

Wafers...................... 240

Crack-nuts.................. 240

Cracknels................... 240

A good plain bun that may be eaten with or without toasting and butter..................... 240

Richer buns................. 241

Page

Gingerbread, 241. Another sort, 241. A good plain sort, 241. A good sort without butter............. 241

Rusks....................... 241

To make yeast, two ways 242

To make bread............... 243

American flour.............. 243

The Rev. Mr. Hagget's economical bread........... 244

Rice-and-wheat bread........ 244

French bread................ 245

How to discover whether bread has been adulte- rated with whitening or chalk...................... 245

To detect bones, jalap, ashes, &c. in bread.... 245

Excellent rolls............. 245

French rolls................ 245

Brentford rolls............. 246

Potatoe rolls............... 246

Muffins..................... 246

Yorkshire cake.............. 246

Hard biscuits............... 246

Plain and very crisp bis- cuits...................... 247

PART X.

HOME-BREWERY, WINES, &c.

To brew very fine Welch ale........................ 247

Strong beer, or ale......... 248

Excellent table-beer........ 248

To refine beer, ale, wine, or cyder................... 249

Extract of malt for coughs 249

To preserve yeast........... 250

Remarks on English wines 250

A rich and pleasant wine 250

Raspberry wine.............. 251

Raspberry or currant wine, two ways of making .................... 251

Black-currant wine, very fine....................... 252

Excellent ginger wine, two ways of making ........ 252

Excellent cowslip wine...... 253

Elder wine, 253. White, very much like Fronti- niac...................... 253

Clary wine.................. 254

Excellent raisin wine....... 254

Raisin wine with cyder, 254 Without cyder......... 255

Sack mead................... 255

Cowslip mead................ 255

Imperial.................... 256

Ratafia..................... 256

Raspberry brandy............ 256

An excellent method of making punch............... 257

Verder, or milk punch....... 258

Norfolk punch, two ways 258

White-currant shrub......... 258

PART XI.

DAIRY, AND POULTRY.

Dairy.

On the management of cows, &c. ............. 259

Observations respecting cheese .................... 260

Two ways to prepare ren- net to turn the milk....... 262

To make cheese.............. 262

To preserve cheese sound 263

To make sage cheese......... 264

Cream cheese, three ways of making.................. 264

Rush cream-cheese, two ways....................... 265

Observations respecting butter..................... 265

To make butter.............. 266

To preserve butter, 266 The best way of pre- serving butter for win- ter........................ 267

To manage cream for whey-butter................ 267

To scald cream, as in the West of England............ 267

Buttermilk.................. 268

To keep milk and cream 268

Syrup of cream.............. 268

Gallino curds and whey, as in Italy................ 268

To choose butter at mar- ket........................ 269

Poultry-Yard.

Management of fowls......... 269

To make hens lay............ 271

To fatten fowlsor chickens in four or five days....... 271

To choose eggs at market, and preserve them ......... 272

Feathers.................... 272

Ducks....................... 273

Geese....................... 273

Turkies..................... 274

Pea fowl.................... 274

Guinea hens................. 275

Pigeons..................... 275

Rabbits..................... 276

PART XII.

COOKERY FOR THE SICK, AND FOR THE POOR.

Sick-cookery.

General remarks............. 276

A clear broth that will keep long................... 277

A quick-made broth.......... 277

A very supporting broth against any kind of weakness.................... 277

A very nourishing veal- broth....................... 277

Broth of beef, mutton, and veal.................... 277

Calves'-feet broth, two ways of making.............. 278

Chicken broth............... 278

Eel broth................... 278

Tench broth................. 278

Beef tea.................... 279

Dr.Rateliff's restorative pork jelly.................. 279

Shank jelly................. 279

Arrow-root jelly............ 279

Tapioca jelly............... 279

Gloucester jelly............ 280

Panada, made in five mi- nutes, 280. Another, 280. Another................ 280

Chicken panada.............. 280

Sippets, when the stomach will not receive meat 280

Different ways of prepar- ing eggs.................... 281

Three great restorative, 281. Another, a most pleasant draught............ 281

Candle, three ways of making...................... 282

Cold caudle................. 282

A flour candle.............. 282

Rice caudle, 282. Another way of making............... 282

To mull wine, 283. An- other way................... 283

To make coffee.............. 283

Coffee-milk................. 283

Chocolate................... 284

Patent cocoa................ 284

Saloop...................... 284

Milk porridge, 284. French 284

Ground-rice milk............ 284

Sage, 285. Sage milk........ 285

Asses' milk................. 285

Artificial asses' milk...... 285

Two other ways of making 285

Water gruel, two ways of making...................... 285

Barley gruel................ 286

A very agreeable drink...... 286

A refreshing drink in a fever, 286. Another drink, 286. Another......... 286

A most pleasant drink....... 287

Page

Soft and fine draught for those who are weak and have a cough................ 287

Toast and water............. 287

Barley-water, two ways of making................... 287

Lemon-water, a delightful drink....................... 287

Apple-water................. 288

Raspberry-vinegar water..... 288

Whey........................ 288

White-wine whey............. 288

Vinegar and lemon wheys 288

Buttermilk, with bread or without..................... 288

Dr. Boerhaave's sweet buttermilk.................. 288

Orgeat...................... 289

Orangeade, or lemonade 289

Egg-wine.................... 289

Cookery for the Poor.

General remarks and hints 290

A baked soup................ 290

An excellent soup for the weakly...................... 292

Sago........................ 292

Candle for the sick and the lying-in................ 292

PART XIII.

VARIOUS RECEIPTS, AND DI- RECTIONS TO SERVANTS.

Various Receipts

To make soft pomatum, two ways.................... 293

Hard pomatum................ 294

Pomade divine............... 294

Pot-pourri.................. 294

A quicker sort of sweetpot 295

To make wash-balls.......... 295

Paste for chopped hands, and which will preserve them smooth by con- stant use................... 296

For chopped lips............ 296

Hungary water............... 296

Honey water................. 296

Lavender water.............. 296

An excellent water to pre- vent hair from falling off, and to thicken it...... 296

Black paper for drawing patterns.................... 297
Black ink, two ways of

making...................... 297

To cement broken china 297

An excellent stucco, which will adhere to wood- work........................ 297

Mason's washes for stuc- co : blue and yellow ....... 298

Roman cement or mortar for outside plaistering, or brick-work............... 298

To take stains, iron- moulds, and mildew out of linen................ 299

To make flannels keep their colour, and not shrink...................... 300

To preserve furs and wool- en from moths............... 300

To dye the linings of fur- niture, &c.300. Buff, or salmon-colour, accord- ing to the depth of the hue; Pink, 300. Blue 300

To dye gloves, to look like York tan or Limerick, according to the deep- ness of the dye............. 301

To dye white gloves a beautiful purple............ 301

A liquor to wash old deeds, &c. on paper or parchment, when the writing is obliterated, or, when sunk, to make it legible.................. 301

To prevent the rotin sheep 301

Page

To prevent green hay from firing................. 301

To preserve a granary from insects and wea- sels........................ 302

To destroy crickets......... 302

Directions to Servants.

To clean calico furniture when taken down for the summer.................. 302

To clean plate.............. 302

To clean looking-glasses 302

To preserve gilding, and clean it.................... 303

To clean paint.............. 303

To clean paper hangings 303

To give a gloss to fine oak wainscot.................... 304

To give a fine colour to mahogany.................... 304

To take ink out of maho- gany........................ 304

Floor-cloths, 304. To clean them........................ 305

To dust carpets and floors 305

To clean carpets............ 305

To give to boards a beau- tiful appearance............ 305

To extract oil from boards or stone.................... 306

To clean stone stairs and halls....................... 306

To blacken the fronts of stone chinney-pieces 306

To take stains out of marble, 306. Iron stains 306

Two ways of preserving irons from rust............. 307

To take rust out of steel 307

To clean the back of the grate; the inner hearth; and of cast-iron stoves, the fronts, 307. Another way to clean cast-iron, and black hearths........... 307

To take the black off the bright bars of polished stoves in a few minutes 307

To clean tin covers, and patent pewter porter- pots........................ 308

To prevent the creaking of a door................... 308

Page

A strong paste for paper 308

Fine blacking for shoes..... 308

Bills of Fare, Family Dinners, &c.

Bills of fare............... 309

Family dinners.............. 311

INDEX....................... 325

[MaureenO]

[QUOTE=Powder;786359]If anyone is interested, I have a large collection of old, but digitized cookbooks. Some are extremely long and in need of editing. If it worked 200 years ago, it should work for us...

Please let me know if you'd like me to continue posting these books. Many will have to be ten or more separate posts due to the board's size constraints.[QUOTE]

It's a wonderful idea, Powder!

Maureen

[Powder]

Ok, then I'm going to begin a new thread.