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BAKED CORNSH HENS
4 Cornish game hens
1 tsp Rosemary
1/2 c Butter
2 cloves garlic, pressed
2 tbls Lemon juice
Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice.
ANOTHER BAKED CORNISH HENS
6 whole cornish game hens
1 medium onion (chopped)
1 celery stalks (chopped)
1/2 green peppers (chopped)
8 oz. mushrooms (chopped)
1 whole garlic clove (minced)
2 tbsp. fresh basil (minced)
1 tsp. oregano
2 tbsp. fresh parsley
3/4 cups butter (melted)
Procedure:
Stir 1/2 cup melted butter with onion,celery, green pepper, mushrooms, garlic, and herbs. Season hens inside and out with salt and pepper. Stuff bird with equal amounts of the vegetable mix. Place birds in baking dish, breast side up. Drizzle with remaining 1/4 cup butter. Cover and bake 1-1/2 hours at 325 degrees. Brown at 500 degrees. Yield: 6 servings.
ANOTHER DUMP CAKE
1 box of Yellow cake mix
1 can of cherry pie filling
1 can crushed pineapples
1/4 cup chopped nuts(Pecans)
1 1/4 stick of butter
Grease oblong Pan. Dump pie filling and pineapples in pan, mix slightly.
Sprinkle cake mix on top. Pour melted butter over cake mix. Sprinkle nuts on top. Bake at 325 for 1 hour
PECAN STICKY BUNS
1/2 cup firmly packed light brown sugar
1/2 cup KaroŽ Light or Dark Corn Syrup
1/4 cup (1/2 stick) MazolaŽ Margarine or butter
1 cup pecans, coarsely chopped
1/2 cup packed light brown sugar
1 tsp cinnamon
2 loaves (1 lb each) frozen bread dough, thawed
2 Tbsp MazolaŽ Margarine or butter, melted
1. In small saucepan over low heat, stir brown sugar, corn syrup and margarine until smooth. Pour into 13 x 9 x 2-inch baking pan. Sprinkle with pecans; set aside.
2. Combine brown sugar and cinnamon; set aside.
3. Press loaves together. On lightly floured work surface, roll to a 20 x 12-inch rectangle. Brush dough with 2 tablespoons melted margarine; sprinkle with brown sugar mixture. Starting from a long side,
roll up jelly-roll fashion. Pinch seam to seal. Cut into 15 slices. Place cut-side up in prepared pan. Cover tightly. Refrigerate 2 to 24 hours
4. Remove pan from refrigerator; uncover and let stand at room temperature 10 minutes. Preheat oven to 375°F. Bake 28 to 30 minutes or until tops are browned. Invert onto serving tray. Serve warm or cool completely.
CHERRY CRUNCH CAKE
3 tbls Butter
8 oz Package yellow cake mix
1 21 oz. can Cherry pie filling
1/4 cup Chopped pecans
1 can Whipped cream or ice cream
Cut butter into dry cake mix until crumbly; reserve 1/3 cup of mixture. Press remainder into an 8 x 8 x 2 " baking dish, building up about 1/2 " around sides.
Spoon cherry pie filling over crumb mixture to 1/2 " of edge of pan. Combine reserved crumb mixture and pecans;sprinkle over fruit. Bake at 350 for about 45 minutes. Serve warm with whipped cream or ice cream.
GRATED POTATO SOUP
18 fl oz. good meat or chicken stock
1 medium potato,peeled
salt & pepper
1 tbs chopped parsley
Bring the stock to boil, & grate the potato into the stock. Cook for a few minutes.Adjust seasoning & serve w/ a sprinkling of chopped parsley on top. Serves 2
POTATO ROLLS
1 package yeast dissolved in 1/2 cup warm water
1/3 cup oil
4 1/2 cups bread flour
1/2 cup sugar
1 cup mashed potato
2 eggs
1 tsp salt
Knead until silky-smooth, rise to double, punch down and form rolls. Rise on greased pan until double. Bake at 425 degrees about 12 minutes.
I like to make crescent rolls because they are so quick: Divide the dough into thirds.
Roll each third into a circle and cut into eight pie-shaped wedges Roll from wide to pointed end and place on greased pan
HOMEMADE ROLLS
3/4 C milk
1/2 C shortening
1/2 C sugar
1 tsp. salt
2 pkgs. active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 1/4 to 4 3/4 cup sifter flour
2 eggs
- Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
- Add 1 1/2 C four to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.
- Gradually stir in enough remainding flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board (pastry sheet or counter covered w/wax paper); knead until smooth, satiny and no longer sticky, 5-8 minutes. -Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hour. Punch down and turn onto board. Divide in half and shape as desired. Place in baking pan. Let rise until doubled, 30 -45 minutes.
- Bake in hot oven (400) 12-15 minutes or until golden brown. Makes about 30 rolls, exact number depending on size and shape.
PINEAPPLE CUSTARD
For the caramel:
1 cup (250 ml) sugar
1/2 cup (125 ml) water
For the custard:
3 eggs
2 egg yolks
15 oz (420 g) condensed milk
15 oz (420 g) canned pineapple juice
1/4 cup (60 ml) sugar
To prepare the caramel, combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring occasionally, and cook until it is a rich, golden brown similar to strong tea. Carefully (it is very hot) pour into a 1 1/2- to 2-quart (1.5 - 2 L) ceramic baking dish. Tilt the baking dish to coat the bottom and sides with the caramel.
Beat the eggs and yolks in a mixing bowl until they turn light yellow. Whisk in the remaining ingredients and pour into the baking dish. Place the baking dish in a large baking pan and fill with water halfway up the sides of the baking pan. Bake in a preheated 325F (180C) oven for about 1 hour, or until a knife inserted in the center of the custard comes out clean. Refrigerate the baking dish for at least 3 hours. To unmold, run a knife around the inside of the baking dish and top with a serving platter. Quickly invert both the baking dish and platter, shaking gently to release the custard if necessary. Pour any caramel remaining in the baking dish over the custard. Serves 6 to 8.
OLD FASHIONED BEEF POT ROAST
1 big chuck roast of beef
2 large onions, chopped
1/2 head garlic, minced
1/2 cup peanut or extra virgin olive oil
6 large carrots, cut into chunks
6 parsnips, cut into chunks
6 medium turnips, cut into wedges
6 wedges cabbage
1 lb. fresh green peas, shelled, or 10 oz. frozen
1 gallon (at least) cooking liquid*
4 pods cardamom, opened
6 whole allspice
10 whole black peppercorns
1 tsp. whole cumin seeds, somewhat crushed
4 whole coriander seeds
3 juniper berries
1 good branch fresh rosemary or 1 tsp. dried leaves
2 tsp. thyme leaves, rubbed between your fingers
1 1/2 tsp. mustard seeds
1 bunch flat-leaf parsley
Put the oil into a heavy pot or Dutch oven, cast iron is best if you have one, and heat it until it smokes. (Choose peanut oil if you value the high flash point, olive oil if you appreciate the flavor.) Put in the meat and sear it quickly on each side until well brown, but the inside is not cooked. Set aside on a plate. Put in the onions and cook until transparent. Add garlic and cook both until the onion is starting to brown. However, do not brown the garlic as that turns it bitter. Return the meat to the pot and add the root vegetables. Add the cooking liquid of your choice.
*Cooking liquid choices:
hearty dry red wine
vegetable juice
rich beef stock
strong dark ale
Tie spices and herbs (just half the parsley) into a square of cheesecloth and drop into the pot. Simmer 1-1 1/2 hours. Keep adding the liquid of your choice as needed. You want some nice broth. Add cabbage and simmer 15 minutes. Add peas and simmer 10- 15 minutes, until you like the degree of tenderness or al dente-ness. Meanwhile, mash up a big pile of potatoes. Take the cheesecloth of herbs and spices out of the pot and squeeze out the flavor between 2 spoons, then discard. Slice the meat and put it on a deep platter surrounded by the vegetables and pour broth over it. Put the rest of the broth into a gravy boat. Put the mashed potatoes into a serving bowl. Garnish everything with fresh parsley. Put plenty of unsalted butter and sweet Spanish paprika on the potatoes.
ANOTHER CROCKPOT BEEF STEW
2# beef cubes
1/4 c. flour
1 1/2 t.salt
1/2 t. pepper
Mix and shake all in a plastic bag
In crockpot place the following along with the floured beef:
1 1/2 c. beef broth
1t. Worcestershire sauce
1 clove garlic
1 bay leaf
1 t. paprika
4 carrots-cut in bite size pieces
3 potatoes,cut in bite-size chunks
2 onions,cut in bite-size chunks
2 stalks celery, cut in bite-size chunks
Cook on low 10-12 hours or higher temp of course if you have less time.
ANOTHER CROCKPOT APPLESAUCE
8 - 10 medium tart apples -- peel, core and slice
1/2 cup Water
1/2 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Vanilla
2 tablespoons Butter
Place the apples in the slow cooker along with the water, sugar, salt, and cinnamon. Cover and cook on Low for 6 to 8 hours. Remove the cover, turn the heat off, and stir in the vanilla and the butter. Serve warm or chill before serving. Makes 6 to 8 servings.
ANOTHER SOURDOUGH BREAD AND SOURDOUGH STARTER
3 cups unsifted flour
2 cups warm water
1 tablespoons salt
3-1/2 cups flour
1 cup starter
2 teaspoons baking soda
cornmeal
melted butter
Measure 3 cups flour,starter,water,sugar salt and baking soda in large bowl [NOT METAL] Beat until smooth.Cover loosely with waxed paper and let stand in warm place at least 18 hours. Stir batter down. Mix in more flour to make moderately stiff dough. Turn onto lightly floured board and knead until smooth and satiny. Shape dough. Place on greased baking sheets that have been sprinkled with cornmeal. Brush with butter. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake in preheated 400 degrees oven 40 to 50 minutes or until done. May be baked in bread pans, also omit cornmeal.
Sourdough Starter:
2 cups unsifted flour
2 cups warm water
1 pkg.dry yeast
Combine ingredients in a large glass or ceramic bowl [NOT METAL]. Mix together until well blended. Let stand uncovered 48 hours. Stir 2 to 3 times. To use, stir and pour off as much as recipe requires. Replenish remaining starter by mixing in 1 cup warm water and 1 cup flour for every cup of mixture taken out. Should be left out of refrigerator at least 19 hours at room temperature or until it bubbles.
SUCCOTASH
2 cups frozen baby lima beans or fresh shelled beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly milled pepper
Chopped parsley
Paprika
Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh.
Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings and cooked beans. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away. Yield: serves 6
SOUTHERN SUCCOTASH
FRESH CORN/OFF COB OR CANNED
FRESH BABY LIMA BEANS OR FROZEN
FRESH TOMATOES, CHOPPED OR CANNED
CHOPPED ONIONS
SALT AND PEPPER TO TASTE
BACON
OKRA, FRESH OR FROZEN
DIRECTIONS:
FRY BACON AND BREAK INTO PIECES. (RESERVE BACON) SAUTÉ ONIONS IN BACON GREASE. ADD CORN, LIMAS, TOMATOES, AND SEASONINGS. SIMMER UNTIL VEGETABLES ARE TENDER.
ADD BACON AND STIR. LAY OKRA ON TOP AND SIMMER UNTIL OKRA IS TENDER. SERVE OVER RICE.
