Wednesday, June 29, 2016
Monday, June 20, 2016
Pasty
From Donna Michels. There are endless variations of pasty recipes. This is one. It was in an email, a forwarded conversation from people of Cornish ancestry.
Date: Thu, 22 Dec 2005 01:14:33 +0000
Hi Paul,
Sorry I missed your call. Hope you have enjoyed your new setting and that the holidays will be happy for you.
Now, as to this pasty recipe. I use my mother's for the crust but following it is a bit of a challenge. The original recipe went like this: less than a half a pound of lard, 3 to 3 and 1/2 cups of flour, a palm of salt, and enough water so that it feels right.
Translation: about 1/3 of a Cup of lard (be a bit generous). Cut that into 3 to 3 and 1/2 cups of flour. Add 1 teaspoon of salt. Add about 3/4 C. water. This makes enough crust for about 5 large pasties. Roll each crust out on a floured rolling board
For each pasty, you need 1/4 to 1/3 cup of beef. You can use round steak or anything better. I often use sirloin. Cut it into pieces that are about half the size of stew meat.
My guess is that you use 2 medium sized potatoes for three pasties and a large onion for four or five. I have no really good description of the size of rutabaga.
Slice the potatoes and rutabaga (about the size of American fries). Layer the potatoes, then rutabaga, then meat, and then onion. Use salt and pepper to taste. Repeat layers. Add about a teaspoon of butter or oleo, cut in two or three pieces.
I usually crimp the crust on the side but that's a matter of preference. With a paring knife, poke air holes in the top of the crust. Place on a baking sheet. (You can cheat and seal the crust with water if you want to).
Put the baking sheet into the over at 375 degrees for about 15 minutes. Reduce the heat to 350 and bake for another 45 minutes.
Hope it works well. Let me know how they turn out.
Jean Ellis
Inviting all the Cornish Cousins to attend the 14th Gathering, Far from 'Ome", July 25-29, 2007
Date: Thu, 22 Dec 2005 01:14:33 +0000
Hi Paul,
Sorry I missed your call. Hope you have enjoyed your new setting and that the holidays will be happy for you.
Now, as to this pasty recipe. I use my mother's for the crust but following it is a bit of a challenge. The original recipe went like this: less than a half a pound of lard, 3 to 3 and 1/2 cups of flour, a palm of salt, and enough water so that it feels right.
Translation: about 1/3 of a Cup of lard (be a bit generous). Cut that into 3 to 3 and 1/2 cups of flour. Add 1 teaspoon of salt. Add about 3/4 C. water. This makes enough crust for about 5 large pasties. Roll each crust out on a floured rolling board
For each pasty, you need 1/4 to 1/3 cup of beef. You can use round steak or anything better. I often use sirloin. Cut it into pieces that are about half the size of stew meat.
My guess is that you use 2 medium sized potatoes for three pasties and a large onion for four or five. I have no really good description of the size of rutabaga.
Slice the potatoes and rutabaga (about the size of American fries). Layer the potatoes, then rutabaga, then meat, and then onion. Use salt and pepper to taste. Repeat layers. Add about a teaspoon of butter or oleo, cut in two or three pieces.
I usually crimp the crust on the side but that's a matter of preference. With a paring knife, poke air holes in the top of the crust. Place on a baking sheet. (You can cheat and seal the crust with water if you want to).
Put the baking sheet into the over at 375 degrees for about 15 minutes. Reduce the heat to 350 and bake for another 45 minutes.
Hope it works well. Let me know how they turn out.
Jean Ellis
Inviting all the Cornish Cousins to attend the 14th Gathering, Far from 'Ome", July 25-29, 2007
Fresh Tomato Sauce
From Donna Michels.
4 tomatoes, cored, juiced and seeded I used 8 small ones.
5 cloves garlic, cut large I used 3 since it was very spicy.
8 leaves fresh basil
1/4 cup olive oil
In the cuisinart, I whirled the garlic first to mince it.
Added squeezed tomatoes and basil.
Pulsed it a couple of times, while adding oil.
Let it sit covered at room temperature about 5 hours.
BUTTERSCOTCH PECAN ROLLS
From Donna Michels.
Here is the recipe for BUTTERSCOTCH PECAN ROLLS (Read through entire
recipe before starting, to get ingredients ready, etc.)
Basic Sweet Roll Dough (makes about 3 dozen rolls---I fill two 9-inch
round cake pans and one 9-inch square pan)
In a large (about 6 qt) bowl
Measure
1/2 cup warm water
Add and mix till smooth
2 pkgs. dry yeast
Stir in
11/2 cups warm milk
1/2 cup sugar
2 tsp. salt
2 eggs
1/2 cup oil (I think salad oil is meant, but I've used olive oil if
it's not too strong)
To this mixture, gradually add flour (You need at least 7 cups
altogether; about 5 or 6 just to get the dough out of the bowl and
I'm not sure how much I add while kneading.) Knead on a
flour-sprinkled surface until dough is smooth---about 10 minutes.
Put about a tsp. of oil in the bottom of the bowl (you don't have to
wash the bowl first), swirl the ball of dough to coat its bottom with
oil, then turn dough over and repeat, so dough is slightly oiled all
over, then cover bowl with cloth and let rise. (You don't need a very
warm place for dough to rise. It goes faster if warmer, but it will
rise slowly anyway, and some say it tastes better if it rises cool.)
It takes about 1 1/2 hours to rise till double, sometimes longer,
depending on temperature. If using a 6 qt bowl, the dough will rise
to the top. It took over 2 hours to do this at room temp. The test is
to stick a finger into it and if the hole from your finger remains in
the dough, it's risen enough. But you can tell when it's double by
looking at it.
Punch it down and let it rise till almost double again. This rising
is about 1/2 hour.
While the dough is rising the last time, you can get the pans ready.
In each pan, melt
3 Tbs. butter
1/3 cup maple syrup
2 Tbs. brown sugar
1/2 cup (or as many as you want) pecans
Melt and mingle over the surface of each pan and keep warm so it stays soft.
Cut the dough in half and use a rolling pin to make two rectangles
(about 16 x 9) on a lightly floured surface.
Presoften a stick of butter, spread each piece generously, and coat
with a mixture of cinnamon and sugar. (This is easiest if you mix
ahead of time in a bowl---about 1/2 tsp. of cinnamon to 1/2 cup
sugar---and put this in a shaker.) Then roll up like a jelly roll, so
each is a long (15-18 in. long) tube about 2 inches or so in diameter.
Try to end with the free side on the bottom to keep from unravelling.
Then use a sharp knife to make 11/2 in slices. You end up with about
3 dozen coiled rounds.
Place each round flat into the prepared pans and let rise 1/2 hour.
Bake at 350 for about 20 minutes so they are browned and the innermost
roll looks flaky, not doughy, when separated with a couple of forks.
Place a large platter over the pan while still hot and invert the
whole thing, so the pan is upsidedown over the platter, and the nuts
and syrup are now on top when you slowly lift the pan off.
Sometimes I make the recipe as far as cutting the dough and placing
the sliced dough in the pans, and then I cover them with plastic wrap
and refrigerate to bake later. You're supposed to let the rolls come
to room temperature before baking. but I don't know how necessary this
is. The rolls seem to do their last rising right in the refrigerator.
Here is the recipe for BUTTERSCOTCH PECAN ROLLS (Read through entire
recipe before starting, to get ingredients ready, etc.)
Basic Sweet Roll Dough (makes about 3 dozen rolls---I fill two 9-inch
round cake pans and one 9-inch square pan)
In a large (about 6 qt) bowl
Measure
1/2 cup warm water
Add and mix till smooth
2 pkgs. dry yeast
Stir in
11/2 cups warm milk
1/2 cup sugar
2 tsp. salt
2 eggs
1/2 cup oil (I think salad oil is meant, but I've used olive oil if
it's not too strong)
To this mixture, gradually add flour (You need at least 7 cups
altogether; about 5 or 6 just to get the dough out of the bowl and
I'm not sure how much I add while kneading.) Knead on a
flour-sprinkled surface until dough is smooth---about 10 minutes.
Put about a tsp. of oil in the bottom of the bowl (you don't have to
wash the bowl first), swirl the ball of dough to coat its bottom with
oil, then turn dough over and repeat, so dough is slightly oiled all
over, then cover bowl with cloth and let rise. (You don't need a very
warm place for dough to rise. It goes faster if warmer, but it will
rise slowly anyway, and some say it tastes better if it rises cool.)
It takes about 1 1/2 hours to rise till double, sometimes longer,
depending on temperature. If using a 6 qt bowl, the dough will rise
to the top. It took over 2 hours to do this at room temp. The test is
to stick a finger into it and if the hole from your finger remains in
the dough, it's risen enough. But you can tell when it's double by
looking at it.
Punch it down and let it rise till almost double again. This rising
is about 1/2 hour.
While the dough is rising the last time, you can get the pans ready.
In each pan, melt
3 Tbs. butter
1/3 cup maple syrup
2 Tbs. brown sugar
1/2 cup (or as many as you want) pecans
Melt and mingle over the surface of each pan and keep warm so it stays soft.
Cut the dough in half and use a rolling pin to make two rectangles
(about 16 x 9) on a lightly floured surface.
Presoften a stick of butter, spread each piece generously, and coat
with a mixture of cinnamon and sugar. (This is easiest if you mix
ahead of time in a bowl---about 1/2 tsp. of cinnamon to 1/2 cup
sugar---and put this in a shaker.) Then roll up like a jelly roll, so
each is a long (15-18 in. long) tube about 2 inches or so in diameter.
Try to end with the free side on the bottom to keep from unravelling.
Then use a sharp knife to make 11/2 in slices. You end up with about
3 dozen coiled rounds.
Place each round flat into the prepared pans and let rise 1/2 hour.
Bake at 350 for about 20 minutes so they are browned and the innermost
roll looks flaky, not doughy, when separated with a couple of forks.
Place a large platter over the pan while still hot and invert the
whole thing, so the pan is upsidedown over the platter, and the nuts
and syrup are now on top when you slowly lift the pan off.
Sometimes I make the recipe as far as cutting the dough and placing
the sliced dough in the pans, and then I cover them with plastic wrap
and refrigerate to bake later. You're supposed to let the rolls come
to room temperature before baking. but I don't know how necessary this
is. The rolls seem to do their last rising right in the refrigerator.
Donna Michels with her Butterscotch Pecan Rolls.
Kapusta
From Marsha Hinko Pedersen
This recipe tastes similar to what I remember as what Gramma Hinko called "kapusta." "Kapusta" means "cabbage" in Polish. It is a crock-pot recipe, although I think it would work as well if all the ingredients were just plopped into a big pot and simmered on the stove for several hours.
Sauerkraut Soup
- 1 lb. smoked Polish sausage, cut into 1/2" pieces
- 5 medium potatoes, cubed (I did 1/4" cubes; maybe smaller would be better if you want them to remain anonymous in the soup)
- 2 lg. onions, chopped (Bob cut one of those big yellow onions into 1/2" dice, but I think I would make it smaller next time)
- 2 lg. carrots, cut into 1/4" slices (again, I'd like them smaller)
- 3 cans lo-salt chicken broth (there's enough salt in the sausage and kraut)
- 32 oz. can or bag sauerkraut, rinsed and drained
- 6 oz. can tomato paste
Combine all ingredients in a LARGE slow cooker. (Mine is 4 qt., and it was filled to the brim.) Stir to combine. Cover and cook on high 2 hrs, and then on low 8 hrs. (It had been on overnight for 9 hrs on low, and I still turned it back up to high for a couple of hours this morning. Maybe with a bigger crock pot it wouldn't take as long.)
Serve with a light rye bread with seeds.
Tzatziki
Tzatziki
Recipe Courtesy Molyvos Restaurant
2 cups Mediterranean-style yogurt, (may substitute with conventional yogurt)
1 large English cucumber (peeled, shredded and drained)
1 clove garlic, chopped fine
1 tablespoon mint, chopped
1 tablespoon dill, chopped
1 ounces lemon juice
Salt and pepper to taste
To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator.Discard the liquid and use the strained yogurt as directed.
Combine all ingredients and refrigerate overnight before serving. Serve with pita.
Mafalda's Casserole Rye Bread
Mafalda's Casserole Rye Batter Bread
--l cup milk, scalded
--2 pkg. dry yeast
--1 cup warm water
--2 tbsp. caraway seeds (optional)
--3 cups white flour
--2 cups rye flour
--1/4 cup brown sugar, packed
--2 tsp. salt
--1/4 cup butter, melted (or veg. oil)
In the large bowl of electric mixer pour scalded milk over brown sugar, salt and butter; cool to lukewarm. Dissolve yeast in warm water; add to milk mixture. Add caraway seeds and about half of each flour. Beat at medium speed until smooth---2 minutes. Add remaining flour and beat until well blended...1 and 1/2. Cover bowl and let rise in warm place until doubled--about 1 hour. Stir batter vigorously for 1/2 minute. Turn into large bowl, greased 2 quart (or 2 smaller bowls with straight sides). Brush top with milk , and sprinkle with seeds, optional. Let rise about 20 minutes, OR bake immediately in moderate oven===350 degrees for 45-50 minutes. Turn out on rack to cool.
Donna's note: "I skipped second (20 minute ) rising altogether with no difference in results. Remember....batter is sticky as heck, hard stirring and mixing at one point...very stiff. I have much better time with spoon than with beaters.' D."
Mafalda Michels
Dressing for Mr. DiFrank's lettuce
When we lived at 10448 S. Calumet, Mr. DiFrank, an elderly man, lived on the corner. He grew enough leaf lettuce to share large bags of it with our family. Following is a salad dressing Mom used on it. Nothing else was added to the salad...just the very fresh leaf lettuce and the dressing.
1/2 C sugar
1/3 C vinegar
1/2 C evaporated milk
1/2 t salt
Add sugar to vinegar; stir until dissolved. Beat in milk until thick. Add salt. Pour over greens
1/2 C sugar
1/3 C vinegar
1/2 C evaporated milk
1/2 t salt
Add sugar to vinegar; stir until dissolved. Beat in milk until thick. Add salt. Pour over greens
Pickled Beets
From Marsha Hinko Pedersen
From Betty Crocker’s International Cookbook
This was Mom’s book, and she has many handwritten notes and other recipes added to it.
Makes 3 ½ C
I guess I could embellish this recipe by starting it as I did: purchase a packet of Detroit Red beet seeds, sow in your garden as directed, harvest beets when 1 ½” diameter, wash greens and steam them to use as a side dish, and then cook the beets.
Mom noted that one could also use 3 cans sliced beets.
When I made these, I did not use the vinegar and sale for cooking the beets…I just simmered them in water until cooked through. However, here’s what the book says:
5 medium beets (about 1 ¼ lbs) (I think I used 7 beets, but the marinade was sufficient for all I had.)
6 C water
1 T vinegar
1 t salt
Cut off all but 2” of beet tops. Leave beets whole with root ends attached. Heat above ingredients to boiling, add beets, heat to boil again and then reduce heat. Cook 35-45 minutes, until tender.
Here’s where I started following the recipe:
Run cold water over beets, slip off skins and remove root ends. Slice beets and place with 1 small sliced onion in glass or plastic bowl.
Marinade:
½ C vinegar (I use cider vinegar)
1/3 C sugar
1/3 C water
1 t salt
¼ t ground cloves
1/8 t fresh ground black pepper
Put these ingredients in a small pot, bring to boil, reduce heat and simmer uncovered 2 min. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.
From Betty Crocker’s International Cookbook
This was Mom’s book, and she has many handwritten notes and other recipes added to it.
Makes 3 ½ C
I guess I could embellish this recipe by starting it as I did: purchase a packet of Detroit Red beet seeds, sow in your garden as directed, harvest beets when 1 ½” diameter, wash greens and steam them to use as a side dish, and then cook the beets.
Mom noted that one could also use 3 cans sliced beets.
When I made these, I did not use the vinegar and sale for cooking the beets…I just simmered them in water until cooked through. However, here’s what the book says:
5 medium beets (about 1 ¼ lbs) (I think I used 7 beets, but the marinade was sufficient for all I had.)
6 C water
1 T vinegar
1 t salt
Cut off all but 2” of beet tops. Leave beets whole with root ends attached. Heat above ingredients to boiling, add beets, heat to boil again and then reduce heat. Cook 35-45 minutes, until tender.
Here’s where I started following the recipe:
Run cold water over beets, slip off skins and remove root ends. Slice beets and place with 1 small sliced onion in glass or plastic bowl.
Marinade:
½ C vinegar (I use cider vinegar)
1/3 C sugar
1/3 C water
1 t salt
¼ t ground cloves
1/8 t fresh ground black pepper
Put these ingredients in a small pot, bring to boil, reduce heat and simmer uncovered 2 min. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.
Pizza Crust
From Marsha Hinko Pedersen
Adapted from “Freeze with Ease” cookbook, Marian Fox Burros and Lois Levine, 1965.
1 pk. dry yeast
2 T warm water
Dissolve yeast in water.
Add 1 C warm water and 2 T olive oil.
Mix in 3 cups all-purpose flour (sometimes less, depending on humidity).
Recipe calls for 1 ½ t. salt, but I don’t use it.
This makes two 14” pizzas, but I divide it into four 8” non-stick cake pans. I assemble all of the pizzas, and freeze the uncooked ones for another time. Just cover the cake pans with foil for freezing.
Bake at 450 or 500 degrees until top of pizza is browned and cheese is bubbly.
I also use this recipe for making pizza margherita, which I make on a pizza stone. I use half the dough, and pat the other half into a disc, which I freeze. When ready to use the frozen dough, just put it in an oiled bowl for several hours at room temperature.
Adapted from “Freeze with Ease” cookbook, Marian Fox Burros and Lois Levine, 1965.
1 pk. dry yeast
2 T warm water
Dissolve yeast in water.
Add 1 C warm water and 2 T olive oil.
Mix in 3 cups all-purpose flour (sometimes less, depending on humidity).
Recipe calls for 1 ½ t. salt, but I don’t use it.
This makes two 14” pizzas, but I divide it into four 8” non-stick cake pans. I assemble all of the pizzas, and freeze the uncooked ones for another time. Just cover the cake pans with foil for freezing.
Bake at 450 or 500 degrees until top of pizza is browned and cheese is bubbly.
I also use this recipe for making pizza margherita, which I make on a pizza stone. I use half the dough, and pat the other half into a disc, which I freeze. When ready to use the frozen dough, just put it in an oiled bowl for several hours at room temperature.
Another Turkey Stuffing Recipe. This one has cornbread in it.
Not sure which sibling told this stuffing story.
Here is the original recipe for the stuffing. I know you wouldn't
make it per this as it is too full of butter.
One batch of cornbread (8 or 9 inch square pan), minus one piece
someone gets to eat. This one piece is only held back because
everyone loves just out of the oven cornbread. Make it the day
before TG.
3 loaves of white bread. Dry the bread in the oven, turning the
pieces at least once, and then pile it up in a big, industrial
sized bowl purchased at that restaurant supply store in South
Holland. I have the bowl down here in Lakeland. Do this the night
before and let it sit out overnight to really get dried out. If you
do it days before, wait until it is aired out, then repackage in
the bread wrappers and place on top of the refrigerator to free up
counter space.
Dice one bunch of celery. This can be done ahead of time and
packaged in a Ziploc.
Dice 6 - 8 onions. Also can be done ahead ala above. Doing it ahead
is a good idea so that you don't have red-rimmed and puffy eyes on TG.
One bunch of parsley, snipped with kitchen shears into fine pieces.
Do this the morning of TG, as if done ahead it will just be green
paste by the time you need to use it.
Sage, poultry seasoning, salt and pepper to taste.
3 large eggs
TG morning:
The cook's helper is set up with a bowl of water, the dry bread,
and a clean bowl or pot for a repository. Goosh the bread and throw
the bread balls into the repository.
Now that the big, industrial bowl is empty, use it for mixing the
stuffing.
Sauté the onions and celery in one pound of butter.
Crumble the cornbread and combine with the bread balls, sautéed
veggies, parsley and seasonings. Taste to see if more seasoning is
needed. Mom always used more sage than normal folk do. Once the
taste is right, add the eggs and goosh it all with your hands.
>
Stuff the turkey, and place the rest in a Corningware casserole
dish to bake.
Send kids out with Dad to get them out of the house because you
have only two nerves left and those two are frayed. Dad takes kids
to White Castle because they are whining that they are STARVING!
When kids and Dad arrive home, serve the dinner you have spent
hours creating. When kids pick at food, ask why they aren't
scarfing it up since they were whining all day about being hungry.
Kids are mute, and Dad doesn't make eye contact. Finally get the
truth out and explode.
Happy Thanksgiving everyone!
PS. I use this recipe, but use only one stick of butter and add
chicken broth for moisture.
Here is the original recipe for the stuffing. I know you wouldn't
make it per this as it is too full of butter.
One batch of cornbread (8 or 9 inch square pan), minus one piece
someone gets to eat. This one piece is only held back because
everyone loves just out of the oven cornbread. Make it the day
before TG.
3 loaves of white bread. Dry the bread in the oven, turning the
pieces at least once, and then pile it up in a big, industrial
sized bowl purchased at that restaurant supply store in South
Holland. I have the bowl down here in Lakeland. Do this the night
before and let it sit out overnight to really get dried out. If you
do it days before, wait until it is aired out, then repackage in
the bread wrappers and place on top of the refrigerator to free up
counter space.
Dice one bunch of celery. This can be done ahead of time and
packaged in a Ziploc.
Dice 6 - 8 onions. Also can be done ahead ala above. Doing it ahead
is a good idea so that you don't have red-rimmed and puffy eyes on TG.
One bunch of parsley, snipped with kitchen shears into fine pieces.
Do this the morning of TG, as if done ahead it will just be green
paste by the time you need to use it.
Sage, poultry seasoning, salt and pepper to taste.
3 large eggs
TG morning:
The cook's helper is set up with a bowl of water, the dry bread,
and a clean bowl or pot for a repository. Goosh the bread and throw
the bread balls into the repository.
Now that the big, industrial bowl is empty, use it for mixing the
stuffing.
Sauté the onions and celery in one pound of butter.
Crumble the cornbread and combine with the bread balls, sautéed
veggies, parsley and seasonings. Taste to see if more seasoning is
needed. Mom always used more sage than normal folk do. Once the
taste is right, add the eggs and goosh it all with your hands.
>
Stuff the turkey, and place the rest in a Corningware casserole
dish to bake.
Send kids out with Dad to get them out of the house because you
have only two nerves left and those two are frayed. Dad takes kids
to White Castle because they are whining that they are STARVING!
When kids and Dad arrive home, serve the dinner you have spent
hours creating. When kids pick at food, ask why they aren't
scarfing it up since they were whining all day about being hungry.
Kids are mute, and Dad doesn't make eye contact. Finally get the
truth out and explode.
Happy Thanksgiving everyone!
PS. I use this recipe, but use only one stick of butter and add
chicken broth for moisture.
Turkey Wild Rice Soup
Donna Michels recipe.
First you have to roast a turkey, make turkey stock, and make 3 cups of wild rice.
CREAM OF TURKEY AND WILD RICE SOUP
2 cups cooked turkey, chopped
3 cups wild rice, cooked to pkg directions and drained
8 cups turkey stock
1 sm onion, finely diced
1 carrot, finely diced
4 celery ribs, finely diced
1 cup flour
1/2 cup butter
1/2 cup whipping cream
Saute onion, carrot, and celery in butter until soft. Add flour, a little at a time, and cook till you form a rue, taking care not to burn. Cooking slowly until thick and blended should take about 5 minutes, which gets rid of the raw flour taste.)
Add broth, a little at a time, and blend.
Add rice and turkey. (If these are already warmed in the microwave, so much the better.)
Salt to taste. (It takes lots.)
Add cream and reheat without boiling.
Sunday, June 19, 2016
Butterscotch Nut Torte
Dolores Hinko recipe.
Donna Michels applies finishing touches to the Butterscotch Nut Torte.
Halupchies -- Stuffed Cabbage, Halupkies; Dolores Hinko Version
Dolores Hinko recipe. Also her recipe for the sauce to accompany the dish.
Dolores Hinko carving the turkey for a Thanksgiving feast, 1972.
Turkey Dressing, The One Where You Toast Bread, Soak It In Water, and Wring It Out
Dressing for Turkey
½ C butter
3 eggs
2 C onion
2 C celery
1 lb. sliced white bread
1 T sage
1 T salt
black pepper
parsley
Saute vegs, except parsley, in butter. Steam 15 min.
Toast bread in oven & wring out in water.
Mix all together.
½ C butter
3 eggs
2 C onion
2 C celery
1 lb. sliced white bread
1 T sage
1 T salt
black pepper
parsley
Saute vegs, except parsley, in butter. Steam 15 min.
Toast bread in oven & wring out in water.
Mix all together.
Southern Spoon Bread from the Boone Tavern Hotel in Berea, KY
When we stopped in Berea, KY to eat at the Boone Tavern Hotel, this delicious spoon bread was served with our meals. Mom made it at home on special occasions. There was never enough spoon bread - it was so good. I think we would rather eat the spoon bread than our meals. This recipe is from Richard T. Hogan's "Look No Further" cookbook published in 1954.
3 cups milk
1 1/4 cups cornmeal (Hogan advises his readers to use white cornmeal for the true Southern bread)
3 eggs
2 tablespoons butter
1 3/4 teaspoons baking powder
1 teaspoon salt
1. Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly to prevent scorching.
2. Remove from fire and allow to cool. The mixture will be cold and very stiff.
3. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric beater for 15 minutes. If hand beating is used, break the hardened cooked meal into the beaten eggs in small amounts until all is well mixed. Then beat thoroughly for 10 minutes using a wooden spoon.
4. Pour into a well greased casserole. Bake for 30 (Mom crossed that out and wrote 45) minutes at 375 F. Serve from casserole by spoonfuls.
Now this bread doesn't seem like a terribly fattening item to eat. But, what good is piping hot spoon bread without generous pats of cold butter?
When we stopped in Berea, KY to eat at the Boone Tavern Hotel, this delicious spoon bread was served with our meals. Mom made it at home on special occasions. There was never enough spoon bread - it was so good. I think we would rather eat the spoon bread than our meals. This recipe is from Richard T. Hogan's "Look No Further" cookbook published in 1954.
3 cups milk
1 1/4 cups cornmeal (Hogan advises his readers to use white cornmeal for the true Southern bread)
3 eggs
2 tablespoons butter
1 3/4 teaspoons baking powder
1 teaspoon salt
1. Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly to prevent scorching.
2. Remove from fire and allow to cool. The mixture will be cold and very stiff.
3. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric beater for 15 minutes. If hand beating is used, break the hardened cooked meal into the beaten eggs in small amounts until all is well mixed. Then beat thoroughly for 10 minutes using a wooden spoon.
4. Pour into a well greased casserole. Bake for 30 (Mom crossed that out and wrote 45) minutes at 375 F. Serve from casserole by spoonfuls.
Now this bread doesn't seem like a terribly fattening item to eat. But, what good is piping hot spoon bread without generous pats of cold butter?
Fudge
From Mike Hinko
I was looking for the Hinko Family borscht recipe when I came across a copy of a hand-written note from Beth Cameron to my sister Deb. Copy technology at the time wasn't all that good, so this is pretty noisy.
I won't say which candy maker's fudge this recipe hopes to emulate, but it rhymes with Danny Kaye.
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