As I mentioned at the AosHQ pageover on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces. What follows is a sauce-making primer from Grand Diplôme Cooking Course, Volume 2 (1971). [For ease of reading, I’ve omitted quotation marks.] Let me remark that after having read all this,
As I mentioned at the AosHQ page over on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces.
It’s a longish recipe, but absolutely worth the the effort of making everything from scratch. Full recipes for chicken, sauce, and crust here. First posted on Pi Day, 2015.
For the leftover corned beef and cabbage Corned Beef is not actually a variety meat but we include it here because it is the same type simple family food as many of the variety meats. Le Melange Americain, as the French call Corned Beef Hash, is a typical American dish. Thrifty New Englanders prepared corned
“An Old-Fashioned Jiggs and Maggie Dinner”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Important. If the corned beef is to be eaten cold and enjoyed like Westphalia ham, cold Southdown mutton, brook trout in aspic, or a terrine of pâté de foie gras, it should be cooked with devoted care. Yet the
As found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. Herter’s recipe assumes you’ve made your own corned beef— a process that takes about 15 days. If not, get yourself to the store! This is the previously described method for just cooking the corned beef. COOK CORNED MEAT AS FOLLOWS: “Place the
This won’t be ready for St. Patrick’s Day but might be a fun Spring project for the ambitious! Found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. From Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Bertie E. Herter (1960/1970) HOW TO MAKE REAL CORNED VENISON, ANTELOPE,
[from February 18, 2015] I first posted this recipe over three years ago and it’s worth a do-again. It comes from 500 Delicious Recipes from Leftovers which is part of the Encyclopedia of Cooking. If you enjoy cookbooks and cooking– or if you have a fridge full of leftovers– you’ll want to hit that link. What a hoot!
[July 19, 2015] This was an interesting cake to watch bake. You expect a cake to come out of the oven finished. This is not what happens with this cake. “Pour topping on cake.” The topping simmered and splattered around the edges. We’d commented that according to the recipe it was a dry cake but
Good food is of prime importance to my family, therefore; I shall take pride in doing an outstanding job of cooking from “The Cooks Creed” in Meta Given’s, The Modern Family Cookbook (J.G. Ferguson Publishing Company, Chicago, 1942) That’s a Johnsonville smoked brat, Campbell’s pork & beans, and homemade macaroni salad with yellow bell peppers,
This is the third beef stroganoff dish we’ve made in our quest to try each of the 50+ beef stroganoff recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. By far the best– as we suspected it would be. The recipe is from The Creative Cooking Course: A Complete Course in the Art
Mr. Big Food made an adjustment to the recipe. Rather than making individual little pies, he used a tube of Pillsbury crescent rolls spread out on a baking sheet and then rolled the whole thing up like a jelly roll. Worked out beautifully and took ever so much less time.