1/2 cup (125 ml) olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped shallots
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste 3 - 4 large, firm tomatoes, cut into 1/2-inch (1 cm) slices
8 - 12 green onions (scallions, spring onions) including green parts, trimmed
Whisk together the olive oil, lemon juice, basil, shallots, mustard, salt, and pepper. Place the tomato slices and green onions on a grill over moderate heat and baste with the oil mixture. Grill 5 to 6 minutes, turning and basting frequently. Serves 4 to 6.
1 1/2 cup sugar
3/4 cup shortening
2 eggs-beaten
1 cup raisins - cooked (yes cooked . by you)
1/2 cup raisin juice - (from afore-mentioned raisins which you cooked)
1 cup nut meats (optional)
3 cups flour
1 tsp soda
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
2 cup oatmeal
Cream sugar and shortening. Add beaten eggs, then add flour and other dry ingredients alternately with raisin juice. Stir in oatmeal, nuts & cooked raisins. Drop by teaspoon on greased cookie sheet. Bake in moderate oven (350 deg).
1 stick butter or margarine
1 cup sugar
1 cup self-rising flour (or 1 cup plain flour with 2 tsp. baking powder)
pinch of salt
1 cup milk
1 quart of blueberries, fresh or frozen, rinsed and drained(or any other fruit in a large can such as peaches,fruit cocktail,if in can,DO NOT DRAIN)
Preheat oven to 350 degrees. Put butter in 9x13 or 10x10 dish and set in oven to melt. Make batter of sugar, flour, salt, (baking powder if needed) and milk. Pour over melted butter. DO NOT STIR! Empty blueberries(or whatever type of fruit you are using) on top. DO NOT STIR! Bake until brown, about 1 hour. Serve warm with vanilla ice cream. Serves 6-12 depending on how hungry they are!
1 cup (250 ml) dry red wine
1/4 cup (60 ml) balsamic or red wine vinegar
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) Worcestershire sauce
2 Tbs (30 ml) soy sauce
1 onion, coarsely chopped
1 Tbs (15 ml) sugar
1 Tbs (15 ml) grated orange zest
1 tsp (5 ml) ground ginger
3 - 4 cloves garlic, coarsely chopped
Combine all ingredients in an electric blender or food processor and process until fairly smooth but still slightly chunky. Transfer to a saucepan and bring to a boil over moderate heat. Reduce the heat and simmer uncovered for 10 minutes. The sauce will be quite thin. Makes about 2 cups (500 ml).
1 filet (about 2 lbs) salmon, skin left on
1/2 large onion, finely minced or shredded
2 Tablespoons butter
1 teaspoon lemon juice
Salt and pepper to taste
Mix onion, butter, lemon juice, salt and pepper in a small sauce pan until the butter melts, so the mixture is spreadable, or you can microwave it for a minute.
Place the salmon FLESH side down on a hot grill, cook about 10 minutes to brown the flesh. Turn the filet over and spread the onion-butter mixture thickly over the top of the filet. Finish cooking for about 10 more minutes, until the skin is crisp and the butter mixture starts to bubble. Serve immediately with hot rice and a green salad. Serves four.
2 eggs, separated
1 Tbs sugar
3/4 tsp salt
1 cup flour, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup milk
1/3 cup sour cream
4 Tbs butter, melted
Add sugar and salt to well beaten egg yolks. Sift and measure four, add baking powder and soda and re-sift. Add flour mixture and milk, to egg yolk mixture alternately, a bit at a time until all are added, (stir the whole time). Add sour cream and mix well. Add melted butter and mix well. Gently fold in stiffly beaten egg whites. Bake on hot griddle, turn only once when bubbles on the surface break.
3 cups flour
2 cups walnuts
1 tsp cinnamon
2 cups strawberries, mashed with juice
1 tsp soda
3 cups sugar
1/2 tsp salt
1 1/4 cup oil
4 eggs
Combine flour, cinnamon, oil and eggs. Add strawberries and flour. Place in 3 greased & floured loaf pans. Bake for one hour or until done at 350 degrees. Cool and remove. Serve plain or with additional strawberries and whipped cream.
Mix:
1 cup sugar
3 Tablespoons shortening (not butter)
dash of salt
3 & 1/2 Tablespoons plain flour
2 beaten eggs
Add:
3 Tablespoons cocoa
1 teaspoon vanilla extract
Bake at 325 degrees in a greased iron skillet around 20 minutes (more or less, depending on the size of your skillet). Fudge will be done when the top is crusty all the way across. Doesn't make a lot,better made in a smaller skillet like 6" or 7".
1 Cup Butter, softened
1 Cup Brown Sugar
1 Egg Yolk
2 Cups Flour
1 teaspoon Vanilla
Chopped Pecans
6 Chocolate Candy Bars (Hershey's, etc.)
Mix butter, brown sugar, egg yolk, flour and vanilla until well blended. Press onto bottom of a jelly roll pan. Bake at 350F 15-18 minutes Break chocolate bars into pieces. Put all over top of warm cake. Spread when melted. Sprinkle with nuts. Cut into bars when chocolate sets.
Pastry dough:
2 cups (500 ml) plain flour
4 oz (125 g) lard, chopped
2 eggs, lightly beaten
2 Tbs (40 ml) water, approximately
2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten
Filling:
1 oz (30 g) lard
2 onions, chopped
1 lb (900 g) ground (minced) beef
1/4 cup (60 ml) Worcestershire sauce
1/4 cup (60 ml) dark soy sauce
2 tsp (10 ml) beef stock powder
2 cups (500 ml) water
1/2 tsp (2 ml) ground allspice
2 Tbs (40 ml) cornstarch (cornflour)
2 Tbs (40 ml) water, extra
For the pastry dough: Sift flour into bowl, rub in lard. Add eggs and enough water to make ingredients cling together. Press dough into a ball, knead gently on floured surface until smooth, cover, refrigerate 30 minutes. Divide dough into 8 portions. Roll each portion on lightly floured surface large enough to line 4-inch (11cm) pie tins. Trim away excess pastry. Place tins on oven tray, line pastry with paper, fill with dried beans or rice. Bake in moderately hot oven about 8 minutes, remove paper and beans, bake further 8 minutes or until pastry is lightly browned; cool.
For the filling: Heat lard in pan, add onion, cook, stirring, until soft. Add ground beef, stir over heat until browned. Stir in sauces, stock powder, water and allspice. Bring to boil, simmer, covered, 20 minutes. Stir in the cornstarch mixed with the extra water, stir over heat until mixture boils and thickens.
Spoon cold filling into pastry cases. Cut eight 5-inch (12 cm) rounds from puff pastry, brush edges of pastry with a little egg yolk, gently press puff pastry tops into place; trim edges. Brush tops with a little more egg yolk. Make 2 small slits in centre of pies, place on oven trays, bake in preheated 350F (180C) oven about 15 minutes or until lightly browned. Serve hot with tomato sauce. Recipe can be made a day ahead and stored covered in the refrigerator. Makes 8 pies.
1/4 C Paprika
1/4 C light brown sugar
1/4 C onion powder
2 T salt
2 t ground nutmeg
2 t ground cinnamon
2 t ground thyme
Mix thoroughly. Keep stored in cool, dark place until ready to use. Rub the mixture into pork or chicken and place in refrigerator overnight. Grill, bake or smoke the meat as you ordinarily would.
1/3 C Ground black pepper
¼ C Paprika
2 T Sugar
1 T Salt
1 T Chili powder
1 ½ t Garlic powder
1 ½ t Onion powder
Mix thoroughly. Keep stored in cool, dark place until ready to use. Rub the mixture into ribs and place in refrigerator overnight. Makes enough for 3-3 lb. slabs
Ingredients:
2 pounds fresh greens beans (stringed and broken and washed)
1 Country Hamhock ( i used a small piece of lean country ham instead of these ham hock when I can find it on sale)
No extra salt will be needed as this will have enough salt
Place green beans in some type of cooker. Put enough water in cooker to cover beans about 3/4 way. You have have to add a little more later but it is better not to over do the water. Put hamhock in cooker with the beans and bring to a boil without the lid.
Reduce heat to almost a simmer (very low boil) and cook approximately 1.5 to 2 hours. Check occasionally to see if you need to add water. They are best if little water is left. The length of time to cook this will be determined by how done you like your green beans. I usually cook my green beans about 2 hours. My older sister may spend as much as 3 to 4 hours cooking hers.
Just make sure that the country ham is tender as you would cook as beef roast.
3/4 cup firmly packed brown sugar
1/2 cup orange juice
1/4 cup butter or margarine
10 cups sliced peeled peaches
Dumplings:
1 1/2 cups Martha White Self-Rising Flour
3 tablespoons sugar
1/2 cup chopped pecans
1/2 cup milk
2 tablespoons butter or margarine -- melted
1/2 teaspoon vanilla
In 12-inch skillet, combine brown sugar, orange juice and 1/4 cup butter; mix well. Bring to a boil. Stir in peaches; return to a boil. Reduce heat to low; simmer 5 minutes.
Meanwhile, in medium bowl, combine flour and sugar; mix well. Add pecans, milk, 2 tablespoons butter and vanilla; stir just until dry ingredients are moistened.
Drop dough by tablespoonfuls onto simmering fruit mixture. Cover; simmer 8 to 10 minutes or until dumplings are firm. Serves 10.
1 can (16oz) pork and beans
1 can (16oz) red kidney beans
1 can (16oz) chick peas or pinto beans
8 slices bacon, cooked crisp -- crumbled
1 pound lean ground beef
1 chopped onion
1 tablespoon prepared mustard
1 1/2 cups ketchup
3/4 cup brown sugar
1/4 cup white sugar
Brown the ground beef with chopped onion. Combine all ingredients, except bacon, in a large casserole dish. Top with the crumbled bacon. Bake at 350 degrees F for about 1 hour.
