This, too, was in my drafts folder. I have no idea why or where it came from, but it looks like a nice little side dish. EASTER FILLING 3 whole eggs2 C milk1 ¼ lb cooked smoked meat, chopped fine (“you can use kozleci or jehneci korinek instead of smoked meat”)1 tsp saltPinch pepper (or
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The Frugal Gourmet Cooks Italian: New and Old Worlds, Simplified for the American Kitchen, by Jeff Smith and Craig Wollam (1993). Some old peasant dishes are so colorful that you feel you need to try the process right away and worry about the flavor later. Well, this one is quaint and Old World, and the
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It was an enjoyable meal. Tasty, too. The soup is nothing special–it’s a Jiffy Soup, though this particular one isn’t posted in the list. But the additions spiff it up a bit. Do add the butter pat, and increase the savory and basil as you see fit. (I used about 1 tsp. each.) “A tomato
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Thought we’d wind up a week’s worth of Autumn recipes with a classic. A Fall Big Food Favorite. Another recipe who’s origin is now lost to antiquity. Scrumptious fall or winter dish. This makes a lot. –Mr. Big Food CIDER STEW 2 lbs beef stew meat, cubed3 Tbsp flour2 tsp salt¼ tsp pepper¼ tsp dried
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Unlike the Steel Magnolia Cake [MB: I shall look into this], this cake has a serious wow factor. Cora sells it by special order during the holiday season, and our customers report that it is a crowd-pleaser. It is also insanely delicious: light, flavorful, sweet without being cloyingly sweet. I highly recommend it. —The B.T.C.
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“This is one of my all-time favorite slow cooker recipes. It’s always comforting when the weather is chilly outside to come home to this hot home-cooked meal.”—Mary Hawkins, Kansas City, MO, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “If desired, thicken pan juices.” AUTUMN POT ROAST Makes: 6 servings 3 lb boneless
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This is the last of the Apple Smogasbord recipes. Allspice in meatloaf. Very Autumn-y. ANNUAL APPLE SMORGASBORD APPLE SAUCE MEAT LOAF WITH TOPPING Yield: 8 portions 1½ lb ground meat2 eggs, beaten2 Tbsp chopped onion2 tsp salt½ tsp ground allspice¾ C rolled oats1 C strained apple sauce (preferably homemade)Topping Preheat oven to 350˚. Combine meat,
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Classic Autumn tastes. From Clementine Paddleford’s classic cookbook, How America Eats (1960). ANNUAL APPLE SMORGASBORD SWEET POTATOES AND APPLES Yield: 6 portions 4 medium sweet potatoes, scrubbed, cooked in jackets until just tender, cooled, peeled, cut into 1-inch thick slices4 medium apples, peeled, cored, sliced into ½-inch rings¾ C light brown sugar½ tsp salt½ tsp
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About the Annual Apple Smorgasbord, Clementine Paddleford’s classic cookbook, How America Eats, and more recipes. Looks simple and delicious. There’s a meatloaf recipe coming up. Good pairing, I’d bet. ANNUAL APPLE SMORGASBORD APPLE POTATO SALAD Yield: 3½ quarts salad 2 unpared red apples, cored, diced7 large potatoes, cooked in skins, peeled, diced½ C diced celery9
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. Apple Butter Horn recipe. ANNUAL APPLE SMORGASBORD APPLE DUFFLE WITH CRUMB TOPPING Yield: 12 portions ¼ C shortening½ C sugar¼ tsp salt1 egg, beaten2 C sifted flour2½ tsp baking powder1 C milk4 C pared diced applesCrumb Topping Preheat oven to 350˚. Cream together shortening and
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. These sound like a lovely afternoon snack with a nice cup of tea. ANNUAL APPLE SMORGASBORD APPLE BUTTERHORNS Yield: 24 horns ¼ C (½ stick) butter, plus more softened¼ C lard¼ C sugar1 egg, beatenPinch salt1 tsp grated lemon rind¼ C lukewarm milk1 envelope
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Crazy Sam Higgins, Texas cook and legend, was the author of a lot of cookbooks. First link goes to his obituary (1943-2020), second to just one of his cookbooks, Snake, Rattle & Rotel, at that store in the sky. It’s been simmering about three hours now. I’ll add the masa soon and then just let
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It’s Marica Cooks Wednesday. Last weekend, when I was looking through the folder, I came across this recipe. I think about it from time to time but have not made it in years–probably over 40. The recipe originally comes from one of Dionne Lucas’s cookbooks (hit the link to that infallible source–interesting person) but my
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We do not have an asparagus cooker. 🙁 Special asparagus cookers are available—tall, narrow pans with an inner basket. The asparagus stems are placed, cut ends down, in the basket and the pan is filed to a depth of 1-2 inches with water. This way the tough asparagus stems cook quickly in boiling water, while
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EASTER SALAD Serves 6 2 Tbsp unflavored gelatin3 ½ C chicken stock (can use stock from cooking chicken below)Salt, pepperHard-cooked eggs, sliced1 pimento, cut into attractive shapesSliced cooked chicken, skin and bones removed, white and dark meat kept separateTomato aspic, chopped (one simple recipe below, or search your cookbooks)Watercress, choppedMayonnaiseOlives, chopped Soften gelatin in ½
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Dishes like this have fallen out of favor–but it’s nothing more than a meatloaf, right? I’ll bet it would make a danged good cold sandwich. “Meat Dishes”—Hana Gajdoštíková, Czech National Cookbook (1998) EASTER PUDDING 1 lb. pork shoulder meat, cut into small cubes1 lb. smoked meat, cut into small cubesBoiling salted water6 eggs, separated, whites
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Frost with confectioners’ icing, sprinkle eggs with candy decorettes, nest with green shredded coconut. —America’s Favorite Recipes from Better Homes and Gardens (1966) EASTER NEST COFFEECAKE 1 envelope active dry yeast, soaked in ¼ C warm water½ C milk¼ C shortening¼ C sugar1 tsp salt1 C flour, sifted, plus an additional 2 C sifted (or
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EASTER LILY COOKIES 1 C egg yolks1 C sugar½ tsp vanillaPinch salt1 C flourSweetened whipped cream and cherries (for garnish, when ready to serve) Preheat oven to 375˚. Beat egg yolks until light, then add sugar gradually, beating constantly. Add vanilla and salt, then stir in flour with a spoon. Drop batter onto greased baking
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We have a lot of baking equipment but we do not have a lamb mold. And I’m okay with that. “Velikonoční Beránek” EASTER LAMB SPONGE CAKE WITH ICING 1 C sugar5 eggs, separated, whites beaten stiff, plus an additional 2 whole eggsJuice, rind from ½ lemon½ tsp vanilla1 or 2 bitter almonds (insides of a
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Another fun one for the kids! EASTER EGGS Makes 2 ½ C sweetened condensed milk¼ C brown sugar½ tsp vanilla1 C sifted confectioners’ sugarTiny candies, fruit (to decorate eggs) Blend together milk and brown sugar thoroughly in top of double boiler (or in a saucepan), and cook over boiling water (or low heat) 4 minutes
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