“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.
“For the Hoilday Party”
Posted on 21 October 2007 under General Cooking | No Comments
Measurements for Drinks:1 dash = 6 drops
3 teaspoons = 1/2 ounce
1 pony = 1 ounce
1 jigger =1 1/2 ounces
1 large jigger = 2 ounces
1 standard whisky glass = 2 ounces
1 pint =16 fluid ounces
1 fifth = 25.6 fluid ounces
1 quart = 32 fluid ounces
(_Recipe for that next Bloodly Mary_)
3 jiggers Vodka
6 jiggers-or-1 cup chilled Tomato Juice
1 teaspoon Lemon Juice
1 teaspoon Worcestershire Sauce
2 drops Hot Sauce
1/4 teaspoon Celery Salt
1/4 teaspoon Salt
pinch Garlic Salt
( Shake well or Blend with 3/4 cup Crushed Ice. Serve without Straining in Whisky Sour Glass and a Stick of Celery.) For a Cocktail Party add a Shrimp on the side of the glass.
“MERRY CHRISTMAS TO EVERYONE”
Posted on 20 October 2007 under Decorating | No Comments
For a Cool Winter Day “Warm Spice Apple Cider”
Posted on 20 October 2007 under General Cooking | No Comments
Add all to 1 gal. of Apple Cider
1 Bag of small hot cinnamon candy(let candy melt in Cider)
1 Orange cut into slices
2 teaspoons of allspices
Put orange slices and allspices in cheese cloth, tie cloth and add to Cider. Add candy put on stove and heat, when candy melts its ready to drink. Serve with orange slice and cinnamon stick. Wet the tips of cinnamon stick and dip in brown sugar.
“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”
“HAPPY HALLOWEEN”
Posted on 9 October 2007 under General Cooking | No Comments
How about a little “BAT SOUP” my pretty. Ha Ha Ha
It’s Fall Time “Pecan Pie”
Posted on 9 October 2007 under General Cooking | No Comments
What better then a piece of warm Pecan Pie. Here’s one,hope you enjoy. And only 6 Ingredients.
4 eggs
1 cup sugar
1/2 tsp. salt
1/2 cup butter
1-1/2 cup dark Karo syrup
2 cups pecans
Beat together the first 5 ingredients and then add the Pecans. Place in pie shell and bake at 375 for 1 hour.
If you like to bake, it’s so easy.