“Hors D’Oeuvre” any one
Posted on 21 October 2007 under Recipes | No Comments
Stuffed Celery-or-French Endive:
Combine:
1 tablespoon Butter
1 tablespoon Roquefort cheese
1 package Cream Cheese: 3 oz.
( Salt to your like )
1 teaspoon Caraway, Dill or Celery Seed
Place this Mixture in Celery Ribs or French Endive. If you want them to look very elegant force the mixture though a large pastry tube. Sprinkle with Paprika. Then Chill.
“HUSH PUPPIES” So good with everything”
Posted on 20 October 2007 under Recipes | No Comments
Mix together;1 cup grounded yellow corn meal
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons of minced onion
Beat Together:
1 egg and 1/4 cup milk
Combine dry and wet ingredients together. Deep fry at 370 until golden brown. Drain and serve at once.
“HINTS ON MERINGUE”
Posted on 20 October 2007 under Recipes | No Comments
1) To keep Meringue from falling on pies, bake it slowly, but as soon as the pie is removed from the oven, dip a thin knife in hot water and cut through the Meringue, not the pie, in serving pieces.
2) Egg whites for Meringue should always be room temperature before beating. And it should take a minimum of three eggs per pie.
3) After eggs are beaten stiff, but not dry. Sprinkle 1/4 teaspoon of cream of tartar and a dash of salt on top and beat slightly.
4) Add slowly 3 level teaspoons of sugar for each egg white, beating all the while.
5) Always have the Meringue touching the edges of the crust. This prevents shrinking.
6) If the pie is placed on the middle shelf (not the top) in your oven. It will brown evenly and the points or swirls on your on your meringue won’t burn.
7) When the Meringue is almost as brown as it should be, turn off the oven and open the door slightly. the Meringue will cool splitting. Don’t ever set the pie where cold drafts can get to it while it is hot. It must cool slowly.
Never place Meringue on any pastry until it has been tested for undissolved sugar. Put some of the Meringue between two finger tips and rub together and fill for sugar not dissolve. To correct this, beat the the Meringue some more. If this does not dissolve the sugar, your egg whites were not of room temperature when you first beat them
If you were like me I always had problems. So I hope this may help some one with their “MERINGUE”
Out of the Cook Book “Apple Cream Pie”
Posted on 20 September 2007 under Recipes | No Comments
9 in. pie shell (unbaked)
2 1/2 cups sliced apples
3/4 cup sugar
2 tablespoon flour
1 egg
1 teaspoon vanilla
1 cup sour cream
Combine sugar and flour. Add egg, vanilla, and sour cream. Blend until smooth. Add apples and mix well. Pour into pie shell and bake at 350 for 40 minutes.
“TOPPING”
1/3 cup flour
1/4 cup butter
1/3 cup brown sugar
1/2 teaspoon sugar1/2 teaspoon cinnamon
Mix Topping together , after pie has baked for 40 minutes remove from oven. Sprinkle pie with topping. Return pie to oven and bake for additional 20 minutes. Sever warn, I like it with Ice Cream on top. Good for Sunday dinner, or the next dinner party you go to . Tell the host ,I’ll bring the pie.
Potato Recipe “Mashed Potato Salad”
Posted on 16 September 2007 under Recipes | No Comments
This is a potato salad goes good with the meatloaf and the carrots. Enjoy
5 med. potato
1 egg beaten
1/2 cup vinegar
1/2 cup sugar
1/4 cup bacon bits
Put potatoes in pan ,add 1 tbsp. salt cook until tender.Put ingredients in sauce pan, cook until thick stir constantly. Pour water off potatoes and mash. Put ingredients, and potatoes together. You can add onions, celery, pickles, and paprika if desired. Serve Hot. the dressing is also good on slaw and salmon.
Make sure to eat all your “Carrots AU Gratin
Posted on 16 September 2007 under Recipes | No Comments
Here is a good carrot recipe to go along with the meatloaf. Remember I love cheese.
3 cups cooked sliced carrots, drained
1 10 1/2- ounce can condensed cream of celery soup
4 ounces process American cheese, shredded ( 1 cup )
1/4 cup fine dry bread crumbs
1 tablespoon melted butter or margarine
Combine carrots, soup, and cheese in a 1-quart casserole. Combine crumbs and butter together sprinkle on top of carrots. Bake at 350 for 20 to 25 minutes. Makes 4 servings. Hope you enjoy.
Cheese Lovers “Chesse-filled Meat Loaf”
Posted on 16 September 2007 under Recipes | No Comments
If you are like me I LOVE cheese. So I though you may like this recipe.
1 1/2 ground beef
1 8oz. can (1 cup) tomato sauce
3/4 cup quick-cooking oats
1/4 cup chopped onions
1 egg
1 tablespoon Worcestershire sauce
1 1/2 teaspoon salt
3/4 to 1 teaspoon oregano
1/4 teaspoon pepper
1 6-ounce package sliced mozzarella cheese
Combine all ingredients except cheese, mix well.Divide meat into 3. Pat 1/3 meat in bottom of 91/2×5x3-inch loaf pan; cover with half the cheese. Repeat, ending with meat. Bake at 350 for 1 hour. Serves 5 to 6 people. ( This recipe didn’t call for ketchup on top, but I put some on mine. Just make sure to cover if you add the ketchup, because the ketchup will burn , it has sugar in it.)
Recipe “Jam Cake”
Posted on 16 September 2007 under Recipes | No Comments
I love jam cakes. My mom made these cakes all the time. this recipe is out of a cook book from Lexington,Ky. Geneva Harney is who put it in the cook book. So I hope you’ll try the Jam cake and enjoy as must as I do.
3cups all-purpose flour
1tbsp. cinnamon
2cups white sugar
1 1/2 cups buttermilk or sour milk
2 tsp.soda
2 cups jam
2tbsp. ground cloves
2 eggs, slightly beaten
2tbsp. ground nutmeg
3/4 cup butter ( 1 1/2 sticks)
1tsp. vanilla Mix all ingredients one at a time, beat well after each ingredient. DO NOT preheat oven. Cook at 375 for approximately 45 to 50 minutes. this makes a large cake.