You are here: Home / apples 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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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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Thought some might be interested in a bit of history. Apparently, they put out cookbooks in later years, but a search on Bookfinder turns up nothing. The cookbooks were published by the Michigan State Extension Service but I am told: “This group only accepts questions from Michigan. Please do not submit a question unless you
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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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Thinking about posting a short series of recipes, I searched The Big Food Manual and Survivalist Flourishing Guide for “Autumn.” Our old friend Clementine Paddleford and her How America Eats (1960) once again delivered. As you may recall, Clementine was a food writer in the 1950s and ’60s. This is a good introduction to Clementine.
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From BEVERAGES, Southern Kitchens Cooking School Recipes (n.d.) “These recipes especially suited for holidays and other special occasions.” The Big Food Manual & Survivalist Flourishing Guide have four of “these” recipes. Stayed tuned! APPLE GOBLET Yield: 8 servings 2 Tbsp Fruit Fresh½ C water8 large apples, washed Dissolve Fruit Fresh in water. For each goblet,
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Originally published February 2019. A keeper.
CIDER From Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Among the early New England farmers, cider, cider brandy, beer and rum were popular beverages. The Dutch were partial to beer, and after landing on the shores of the New World, they lost little time in establishing breweries in New York and
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What a day! Yes. I know that the apple tree isn’t shaped the way it supposed to be. And if you think that’s bad, you should see the grapes! I miss The J-Man. I did something today that I haven’t done in ages. I worked in the garden (irises and gladiolas) without a phone, without
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Marica Cooks Monday. It was perfectly delicious and on target with respect to the weather. Two tips– it’s far easier to slice the pork thin if it’s on the frozen side. Mr. Big Food had gotten two thick chops from the freezer at about 6:30 yesterday morning and I sliced them maybe 4 hours later.
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Irises are starting to pop. We have irises everywhere. Boy! Do they have a history! They all trace back to Aunt Margaret’s mother’s garden in upstate New York. Aunt Margaret was born in 1907. Both Mom and I had some in our gardens before she died. Mom dug up more when they dealt with Aunt
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BAKED APPLE AND CARROT CASSEROLE 5 apples, sliced thin 2 C cooked carrots, sliced lengthwise 6 Tbsp sugar 2 Tbsp flour Salt to taste ¾ C orange juice Preheat oven to 350o. Place a layer of apple slices in a lightly greased baking dish, cover with a layer of carrots, and sprinkle with a mixture
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