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Thursday, October 26, 2017

Peas & Steamed Dumplings

On the Northeastern dinner table, peas retain their position of honor in the Fourth of July dinner, along with boiled salmon. Most cooks keep two groups of recipes, one for the tender young seeds in green pods and the other for the end-of-the-season peas. The more mature peas go into the soup and this delicious entree. Dumplings are steamed on top of the cooked peas. The dish signifies "the last of the pea season."

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup milk
1/4 cup chopped fresh parsley
1 pound shelled peas, fresh or frozen
1 cup chicken broth or water

In a medium-sized bowl, combine flour, baking powder, and salt. Add egg, milk, and parsley; stir to blend well. Place peas and broth or water in a Dutch oven. Bring to a boil over high heat. Drop batter by rounded teaspoons onto peas and broth. Simmer,
covered, over low heat 15 minutes. Serve dumplings alongside peas. Makes 4 servings.

Great Old Fashioned American Recipes.pdf

Saturday, October 21, 2017

Marinated Garbanzo Beans

Add this great salad to a barbecue menu. Garbanzo beans or chickpeas are a contribution of the Italian, Greek, Spanish and Basque cultures to American cuisine.

2 (16-ounce) cans garbanzo beans or chickpeas
1 cup diced celery
1 green bell pepper, cut into 1/2-inch dice
Marinade, see below
Crisp salad greens
Radishes
Tomatoes
Marinade:
1/2 cup olive oil
1/2 cup red-wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1 small garlic clove, minced or pressed
1 tablespoon capers
1 teaspoon each dried leaf basil, dried leaf tarragon, chili
powder and sugar
Dash of hot-pepper sauce
1/2 teaspoon salt

Drain garbanzo beans. In a medium-sized bowl, combine garbanzo beans, celery and green pepper. Prepare Marinade. Pour over bean mixture. Mix until blended. Place crisp greens in a serving bowl. Arrange bean mixture over greens. Garnish as desired with
radishes and tomatoes. Makes 8 servings.
To prepare Marinade: In a small bowl, combine marinade ingredients until blended.

Great Old Fashioned American Recipes.pdf

Memphis-Style Spareribs in Red Sauce

Memphis is famous for its barbecued spareribs. These are sometimes cooked in a charcoal smoke oven and glazed with the sauce during cooking. Roasted in the oven, the ribs also cook to tender juiciness.

4 pounds spareribs
Salt and freshly ground black pepper to taste
Red Sauce:
1 cup chopped onions
1 cup ketchup, preferably homemade
1/4 cup packed dark-brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon mustard powder
1/4 teaspoon hot-pepper sauce
1/4 to 1/2 teaspoon liquid-smoke flavoring (optional)
Chopped fresh coriander or cilantro (optional)
Ask the butcher to cut the ribs crosswise. At home, with a sharp knife, cut into individual ribs. Preheat oven to 300F (150C). Sprinkle ribs with salt and pepper. Place in a baking
pan in a single layer. Cover with foil. Bake 2 hours or until ribs are tender. While ribs bake, prepare Red Sauce Drain ribs. Pour sauce over them. At this point, you may put them into a deep casserole or heatproof serving dish. Cover and keep warm until ready to serve. Garnish with chopped coriander, if desired. Makes 12 to 16 appetizer servings.

To prepare Red Sauce: In a 2-quart non-aluminum saucepan, combine all ingredients except liquid-smoke flavoring, if using. Bring sauce to a boil over high heat, stirring constantly. Reduce heat to low and simmer, covered, 4 to 5 minutes or until onions are
soft. Add smoke flavoring, if desired. Turn into a food processor fitted with the steel blade. Process until pureed. Makes about 3 cups.

Great Old Fashioned American Recipes.pdf

Mulligan Stew or Mojakka

I've always had the notion that "Mulligan" is a corrupted name for Irish stew. Irish stew, however, is made with lamb or mutton, and Mulligan with beef. Finnish Americans make a stew just like this which they call Mojakka, for some unknown reason. That word
is not part of the Finnish language!

2 pounds beef stew meat, cut into 1-inch cubes
Cold water
4 medium-sized potatoes, quartered
4 medium-sized carrots, cut into 2-inch pieces
4 small onions, quartered
1 small (1/2-pound) rutabaga or turnip, cut into 1-inch dice
3 parsley sprigs
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons all-purpose flour
1/2 cup water

Put meat into a 4-quart pot. Add cold water to cover. Bring to a boil. Add potatoes, carrots, onions, rutabaga or turnip, parsley, salt, pepper and sugar to the boiling mixture.
Simmer, tightly covered, over low heat 2-1/2 hours or until meat is tender. In a cup, blend flour and 1/2 cup water until smooth. Stir into boiling stew. Cook 15 minutes or until thickened, stirring frequently. Makes 8 servings.

Great Old Fashioned American Recipes.pdf

Never-Fail Fudge

This semisoft candy was first made in New England women's colleges. The word "fudge" had been used to mean to hoax or cheat and this candy was often cooked up by the girls on the night before examinations when they should have been studying. The
first recipe for fudge was printed in 1896. Often the variations were named after women's colleges such as Wellesley and Vassar. Although fudge generally is made of chocolate, there are plenty of other flavors to use including maple, vanilla or peanut butter.

1/3 cup butter
4-1/2 cups sugar
1-1/2 cups or 1 (12-ounce) can evaporated milk, undiluted
1 ctup marshmallow cream
1 (12-ounce) package milk-chocolate pieces
1 (12-ounce) package semisweet chocolate pieces
2 teaspoons vanilla extract
2 cups walnuts, coarsely chopped
Grease a 13" x 9" baking pan. In a large saucepan, combine butter, sugar and evaporated
milk. Bring to a boil; boil 5 minutes. Remove from heat and add remaining ingredients except for nuts. Beat well until smooth. Stir in nuts. Spoon into greased pan. Cool until firm.
Cut into squares. Makes 5 pounds.

Great Old Fashioned American Recipes.pdf

New England Clam Chowder

It is natural that the native food of the Northeast should be fish. This is the home of the "bean and the cod," where the fishing industry is vitally important. "Shore Dinners" that started with clam chowder and included steamed clams, boiled lobster, and corn on
the cob are traditional with Yankee cooks. But these menus were started by the Indians who made periodical treks to the seashore to feast on seafood. Typical of the disagreements that surround regional foods, is the ongoing controversy about tomatoes in clam chowder. Cooks in Rhode Island and Connecticut like to include
tomato, although we generally think of it as Manhattan clam chowder. The other four New England states are united against this "culinary crime," and the Maine legislature once introduced a bill to outlaw the mixing of clams and tomatoes! Rhode Island cooks
use quahogs, the Indian name for hard-shell clams in their chowder, while Massachusetts chooses soft-shell clams. All chowders start with salt pork and include onions, potatoes, and clams. Most include milk, although some in Connecticut use water, and of
course, some use tomatoes. Most native cooks ladle the hot chowder over split common crackers. These are crackers that are thick and flaky, known as Boston or pilot crackers.

1/4 pound salt pork, rind removed, pork cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 large potatoes, cut into 1/2-inch dice
Water
1 pint fresh shucked clams in liquor
1-1/2 cups half and half or 1 (12-ounce) can evaporated milk,
undiluted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
Additional whole milk
Common crackers or soda crackers

In a medium-sized heavy skillet, cook salt pork until crisp. Meanwhile, in a medium sized saucepan, simmer onion and potatoes in water to cover 10 minutes. Add clams and
cook 10 minutes longer. Add salt pork. Reduce heat to low. Add half and half or evaporated milk, salt, pepper, butter and additional whole milk, as desired. Heat through; do not boil. Serve over split crackers. Makes 4 servings.

Note: The word "chowder" is thought to be derived from the French copper pot "la chaudiere." An old French custom was to greet a homecoming fisherman with a feast cooked in the pot. The tradition carried over to the eastern Canadian and New England
coast where "la chaudiere" became "chowder."

Great Old Fashioned American Recipes.pdf

Friday, October 20, 2017

Jelly Roll

The jelly roll is basically a sponge cake with a jelly filling and has been around since the mid-1800s as a quick, relatively inexpensive dessert. Sometimes the cake was known as a sponge roll and sometimes as a jelly cake. The roll can be filled with a pudding-type filling such as chocolate or lemon.

3/4 cup cake flour
1 teaspoon baking powder
3/4 cup granulated sugar
4 eggs
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Powdered sugar
About 2 cups strawberry, red-currant or raspberry jelly or jam

Preheat oven to 375F (190C). Grease a 15" x 10" jelly-roll pan. Line bottom of pan with parchment or waxed paper. Sift cake flour, baking powder and 1/4 cup granulated sugar
together into a medium-sized bowl. In a large bowl, combine eggs, salt, cream of tartar and vanilla. Beat at high speed 5 minutes or by hand until mixture is very fluffy and pale yellow. Add remaining 1/2 cup granulated sugar, a tablespoon at a time, beating at high
speed or by hand until mixture is again very light and fluffy. Carefully fold flour mixture into egg mixture. Pour batter into prepared pan. Bake 13 to 15 minutes or until cake springs back when lightly touched in center. While cake bakes, generously dust a
doubled strip of paper towel with powdered sugar. Loosen sides and turn out cake onto sugar-dusted towel. Trim crisp edges of cake with a sharp knife. Peel off parchment or waxed paper. Fold towel over short side of cake and roll cake and towel from short side
to "set" roll as it cools. Set aside until completely cool. Unroll cooled cake and remove towel. Spread cake with jelly or jam to edges. Roll up tightly. Cut in slices to serve.
Makes 10 servings.

Great Old Fashioned American Recipes.pdf

Johnnycake

Johnnycake, the cornmeal bread that colonists first called journey cake, is one that seems to originate from a large area of the eastern part of our country. Some say the first name originated from trips into the wilderness during which corn bread was cooked by campfires along the way. In Rhode Island, it is spelled without the "h" and it is made with white cornmeal. The first colonists learned from the Indians to make the cakes and called them Shawnee cakes. They're also known as hoecakes, ash cakes, and corn pone. Each is cooked in a different way and each has its own special quality. The best cakes are made from the hard variety of corn which grows in the North. Many Southern corn breads call for "dent" corn so named for the dents in the dry kernel.

1 cup stone-ground cornmeal
1 teaspoon sugar
1/4 teaspoon salt
1-1/4 cups boiling water
1 tablespoon butter, melted
Bacon drippings
Butter
Maple syrup

In a medium-sized bowl, combine cornmeal, sugar and salt. Add boiling water and melted butter; stir until smooth. Place a 10-inch skillet over medium-high heat. Brush with bacon drippings. Drop batter by tablespoonfuls onto hot skillet, making a few cakes
at a time. Cook until crisp and browned on 1 side. Turn and cook until underside is golden. Repeat with remaining batter, brushing skillet with more bacon drippings as required. Serve hot with butter and maple syrup. Makes about 24 cakes.

Great Old Fashioned American Recipes.pdf

Log-Cabin Cheese Straws

These were offered along with a jug of wine or a tankard of beer in the Virginia taverns of old. The crisp, cheese-flavored sticks look attractive arranged piled up log-cabin-style on a platter.

1/4 cup butter, softened (57 g)
1 cup (4 ounces) shredded sharp Cheddar Cheese (112 g)
1/4 cup milk (63 ml)
1/4 teaspoon salt
Dash of Tabasco Sauce
1/8 teaspoon paprika
1/8 teaspoon red (cayenne) pepper
3/4 cup all-purpose flour 
1-1/2 cups fine soft bread crumbs
Unbeaten egg white

Coarse salt, grated Parmesan cheese, poppy or sesame seeds
In a large bowl, combine butter, cheese, milk, salt, Tabasco, paprika and red pepper; blend until smooth. Mix in flour and bread crumbs until blended. Refrigerate 30 minutes.
Preheat oven to 350F (175C). Working with half of mixture at a time, roll out between 2 sheets of waxed paper to 1/4 inch thick. With a pastry wheel, cut into strips 5 inches long and 3/4 inch wide. Place on an ungreased baking sheet; brush with egg white, then sprinkle with salt, Parmesan cheese, poppy or sesame seeds. Bake 12 to 15 minutes or until lightly browned. Cool. Serve piled on a platter log-cabin-style. Serve as a snack with beverages or a salad. Makes about 40.

Great Old Fashioned American Recipes.pdf

Maine Cranberry Pudding

Cranberry recipes have been associated with New England because the berries have been grown there since 1840. Cranberries required so much sweetening that they were not too popular in the early days when sugar was a luxury.

4 cups fresh whole cranberries, washed, dried
1-1/2 cups sugar
1/2 cup chopped walnuts
1/4 cup water
2 eggs
1 cup all-purpose flour
1/2 cup butter, melted
Vanilla ice cream

Preheat oven to 325F (165). Grease a shallow 1-1/2-quart baking dish. Spread cranberries evenly over bottom a dish. Sprinkle with 1/2 cup sugar and nuts. Pour water around berries a dish. In a medium-sized bowl, beat eggs until foamy. Add remaining 1 cup sugar, beating until light and fluffy. Fold in flour and melted butter. Spoon batter over berries. Bake 45 to 55 minutes or until pudding is golden. Serve warm with vanilla ice
cream. Makes 8 servings.

Great Old Fashioned American Recipes.pdf

Maple-Nut Fudge

Vermont and New Hampshire are known as maple-sugar country, even though maple sugar is produced all along the Canadian border, including northern Wisconsin and northern Minnesota. In February and March when alternate cold and warm weather
encourages the sap in the maple trees to run, the season begins. Culinarily, ham is basted with maple syrup. Apples are baked with it. Cakes, cookies, frostings, puddings, gingerbread, sauces, muffins, custards, mousses, pie fillings and ice creams all end up
being flavored with this tasty sweetening from the sugar bush. Maple syrup goes over pancakes, waffles, biscuits, french toast, corn fritters and fried slices of Hasty Pudding.
This delicious confection is made in New England with butternuts, but walnuts, black walnuts, and pecans are good, too.

2 cups maple syrup
1 tablespoon light corn syrup
3/4 cup whipping cream
3/4 cup chopped nuts

Grease an 8-inch square pan. Pour maple syrup into a 2- to 3-quart saucepan. Add corn yrup and cream; bring to a boil. Boil, stirring occasionally, to soft-ball stage (238F to 240F/115C) or until a drop of the mixture in ice water makes a softball which does not
hold its shape. Remove from heat and set in another pan of ice water or snow; stir until barely warm. Beat with a wooden spoon until thick and sugar crystallize as in making
fudge. Stir in chopped nuts. Pour into greased pan. Cool until firm. Cut into squares.
Makes 64 (1-inch) squares.

Great Old Fashioned American Recipes.pdf

Thursday, October 19, 2017

Hopi Indian Blue Cornmeal Cakes

Blue cornmeal has historically been used by the Indians of the Southwest. The colorful corn has a deep-blue layer of bran which when ground produces a grayish-blue meal.
Cooked into a cereal, using one-third cup meal to one cup water, it turns into a pale pinkish porridge which is delicious served with just a dab of butter.
You may substitute blue cornmeal for stone-ground cornmeal in any recipe. Try these griddle cakes served with real Northern maple syrup!

3/4 cup blue cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil
1/2 teaspoon salt
1 to 1-1/2 cups milk
Butter or fat
Maple syrup or fresh fruit

In a medium-sized bowl, combine cornmeal, flour, baking powder, oil and salt. Add milk to give the consistency you prefer for griddlecakes; for thicker cakes, use 1 cup, for thinner cakes, use 1-1/2 cups. Stir just until lumps disappear; do not overmix. Heat
griddle over medium-high heat until drops of water dance on it. Brush with butter or fat.
Drop batter onto hot griddle, using 1/4 cup batter for each cake. Cook each cake until crisp on 1 side. With a pancake turner, turn and cook until underside is golden. Brush griddle with more fat as required. Serve hot with butter and maple syrup or fresh fruit.
Makes 8 to 10 cakes.

Great Old Fashioned American Recipes.pdf

Hopping John

Beans and rice make a complete protein and the combination is used in a number of different Southern states. Some people prefer black-eyed peas and others red beans.
Superstition has it that this dish was to be eaten on New Year's Day in order to have good fortune for the coming year. The name, according to one account, is said to have come
from the custom of having little boys hop around the table before sitting down to eat.
Considering the energy level of little boys, it probably wasn't a bad idea! A variation, Red Beans & Rice, is also a popular Southern main dish. It may be cooked with a ham hock instead of bacon.
To complete either menu, serve with a green salad and freshly baked biscuits or bread.

1 cup dried black-eyed peas or 2 cups shelled, fresh,
black-eyed peas
4 thick bacon slices, cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
About 2 cups water
1 teaspoon salt
1 bay leaf
1/16 teaspoon red (cayenne) pepper
3 cups cooked long-grain rice

Wash beans and pick over, removing any pebbles or dirt. Add cold water to cover. Soak 12 hours or overnight. The quick-soak method can be used, page 14. If using fresh peas, this is not necessary. Rinse peas and drain. Cook bacqn in a Dutch oven until browned.
Add onion, green pepper and garlic. Saute until onion is tender. Add beans or peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans or peas are tender, adding water as necessary. Remove bay leaf. Stir in cooked rice. Cover and continue simmering about 10 minutes or until liquid is absorbed. Makes 6 servings.

Variation
Red Beans & Rice: Soak red beans as directed in Hopping John, above. Drain beans and place in a large pot. If desired, add 1 (1-pound) smoked ham hock. Add cold water to cover. Omit bacon and green pepper. Add onion, garlic, salt, bay leaf and red pepper.
Bring to a boil, then reduce heat and simmer, covered, about 3 hours or until beans are tender. Serve over hot cooked rice. Makes about 6 servings.

Great Old Fashioned American Recipes.pdf

Hot Chili Con Queso

This "hot chili with cheese" dip from the Mexican heritage of the American Southwest feeds right into our passion for dipping and dunking, munching and nibbling. Not searingly hot, but spicy and cheesy, this dip is good with fresh vegetables or corn chips.

2 tablespoons butter
1 small onion, finely minced (about 1/4 cup)
2 medium-sized tomatoes, peeled, seeded, diced or 1 (8-ounce)
can diced tomatoes
1 (4-ounce) can peeled, chopped, green chilies
2 cups (1 pound) cubed Monterey Jack cheese
1 (8-ounce) package cream cheese, cubed
1/2 pint half-and-half (1 cup)
Salt to taste
Hot-pepper sauce to taste
Vegetable sticks and slices, such as bell peppers,
zucchini, jicama, carrots, celery, turnips and pea pods
Corn chips

In a medium-sized heavy saucepan or deep skillet, heat butter Add onion. Saute over low heat about 5 minutes or until soft not browned. Add tomatoes with juice and chilies.
Simmer, uncovered, 15 minutes, stirring occasionally. Add Monterey Jack and cream cheese and turn heat to very lowest setting. Turn into a serving dish or pot and keep warm but do not stir. Before serving, pour in half and half and add salt and hot-pepper sauce, stirring just briefly. Offer with vegetable sticks and/or corn chips for serving.
Makes about 4 cups.
Serving Suggestion: Turn dip into a heatproof pottery or glass dish and place over a candle-warmer, or into a chafing dish with a water bath to keep dip runny during a party.
Leftover dip can be kept in a covered container in the refrigerator up to 4 days, or may be frozen.

Great Old Fashioned American Recipes.pdf

Icebox Yeast Dough

Rural American cooks have been excellent bakers throughout the history of our country.
So there would always be bread, a chilled yeast dough was kept on hand, especially after the advent of the refrigerator about 50 years ago. From this basic dough many variations are possible. Among them favorite "dinner rolls" called Parkerhouse rolls. It was in 1885 that Harvey D. Parker opened a restaurant in Boston based on the notion that patrons would like to eat meals at irregular hours. Up until this time, restaurants only offered food at fixed hours. It was at Mr. Parker's eating house that Parkerhouse rolls were first
served.

2 (1/4-ounce) packages active dry yeast (scant 2 tablespoons)
1 cup warm water (105F to 115F, 40C to 45C)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
About 4 cups unbleached bread or all-purpose flour

In a large bowl, combine yeast and warm water; stir. Let stand about 5 minutes or until yeast foams. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix which may be before all of flour is added. Cover and refrigerate 2 hours or up to 4 days. Proceed as directed in 1 of the variations below.

Variations
Parkerhouse Rolls: Cut chilled dough into quarters. On a lightly floured board, roll out 1 part at a time to 1/2 inch thick. Cut into 3-inch rounds. Brush with melted butter. Crease
each round of dough just off center. Fold each piece of dough so larger part of fold is on top side of roll. Place on lightly greased baking sheets. Brush with additional melted butter. Cover and let rise until doubled in bulk, about 45 minutes. Preheat oven to 375F
(190C). Bake 15 minutes or until golden. Makes 48 rolls.

Giant Caramel-Pecan Rolls: On a lightly floured board, roll out chilled dough to a 12-inch square. Brush with 1/2 cup softened butter. Sprinkle with a mixture of 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon. Roll up jelly-roll fashion. Cut
into 12 equal slices. Melt 1/2 cup butter in the bottom of a 13" x 9" baking pan. Sprinkle with 1/2 cup packed brown sugar. Drizzle with 1/2 cup dark corn syrup. Sprinkle with 1 cup chopped pecans. Arrange dough slices evenly over nuts in baking pan. Cover and
let rise until almost doubled in bulk, about 1 hour. Preheat oven to 350F (175C). Bake rolls 25 minutes or until golden. Let cool slightly, then turn out of pan while still warm.
Makes 12 giant rolls.

Pennsylvania Dutch "Strickle'' Sheets: Grease a 17-1/2" x 11-1/2" jelly-roll pan. Pat chilled dough into pan making an even layer. Cover and let rise until puffy, about 45 minutes. Meanwhile, combine 2 cups packed light-brown sugar, 1/4 cup softened butter
and 1/4 cup all-purpose flour until crumbly. Mix in 1/4 cup boiling water. Stir until blended. With your fingers, poke holes into risen dough, spacing holes about 2 inches apart. Sprinkle crumbly mixture over top. Preheat oven to 350F (175C). Bake sheets 20 to
25 minutes or until golden. Serve warm. Makes 24 servings.

Cardamom Bread: Add 1 teaspoon freshly crushed cardamom pods and 1/2 cup nonfat dry milk solids to liquid mixture. Divide chilled dough into 2 parts. Divide each part into 3. Shape into 3-foot ropes. Braid 3 ropes together to make each loaf. Place 2 loaves on a greased baking sheet. Cover and let rise until puffy, 45 minutes to 1 hour. Preheat oven to 375F (190C). Brush dough with a mixture of egg and milk. Sprinkle with sliced almonds or pearl sugar. Bake 20 to 25 minutes or until golden. Makes 2 loaves.
Christmas Wreath: Prepare Cardamom Bread, above. Divide chilled dough into 3 parts. Shape into long ropes and make 1 long braid. Shape into a wreath on a greased, large, baking sheet or pizza pan. Let rise and bake as for Cardamom Bread.

Note: When rolling dough into long ropes, it is helpful to work on a lightly oiled countertop. Dust the dough lightly with flour, if necessary.

Great Old Fashioned American Recipes.pdf

Iron Miners Pasties

Iron miners in Northern Minnesota and in the copper mines of the Upper Peninsula of Michigan carried pasties in their lunchpails everyday to the depths of the mines. The pasties were often baked fresh in the morning and wrapped so they would stay hot until
lunchtime. The most commonly known pasties are simply filled with beef, potatoes, carrots and onions. In order to have a hot "dessert," some miners' wives baked an apple filling into one end of the pasty. This makes an excellent picnic pie.

Boiling-Water Pastry:
1 cup lard or shortening
1-1/4 cups boiling water
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Beef-Vegetable Filling:
4 medium-sized potatoes, cut into 1/2-inch dice
1 cup diced carrots (1/2-inch dice)
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound top round of beef, cut into 1/2-inch pieces
Apple Filling:
4 medium-sized apples, pared, cored, sliced into
12 wedges each
2 tablespoons sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

To prepare Boiling-Water Pastry: In a large bowl, mix lard or shortening with boiling water and salt; stir until fat is melted. Add enough flour to make a stiff dough. Cover and refrigerate 1 hour or more. Divide into 8 parts. On a lightly floured board, roll out each
part to make an oval, 11 inches long and 8 inches across. Preheat oven to 350F (175C).
Line 2 baking sheets with parchment paper or grease baking sheets.
To prepare Beef-Vegetable Filling: In a medium-sized bowl, combine ingredients.
To prepare Apple Filling: In another medium-sized bowl, combine ingredients.
To fill and bake: Put 1 cup meat mixture on center of each pastry oval, leaving enough space on 1 side for the length of the apple slices, and 2 to 2-1/2 inches of margin along
both sides of filling. Arrange 6 apple slices in a little pile on empty side of pastry oval, next to meat filling. Gently lift pastry edge up around meat and apple fillings. Pinch seam firmly lengthwise across top of pastry to make a seam about 1/2 inch wide and
standing upright. Pinch with 2 fingers and thumb to make a pretty rope-like design.
Repeat for each pasty. Place a wooden pick on end of pasty to mark apple end of filling.
Arrange pasties on prepared baking sheets. Bake 1 hour or until golden. Serve hot, cooled to room temperature, or refrigerate, or freeze. Heat in a 300F (150C) oven before serving. Pasties are usually served with a pat of butter on top. Makes 8 pasties.

Great Old Fashioned American Recipes.pdf

Wednesday, October 18, 2017

Harvard Beets

This "educated" beet preparation is a favorite, and presumably was first prepared in the kitchens of Harvard University.

1 pound fresh uncooked beets or 1 (16-ounce) can sliced beets
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 tablespoons sugar
Dash of salt
1 tablespoon chopped crystallized ginger
2 tablespoons butter

Cook fresh beets in water to cover until they "give" with pressure. Cool; slip off skins.
Slice. Measure 3/4 cup beet cooking broth, or reserve 3/4 cup from canned beets. In a medium-sized heavy saucepan, combine beet broth with vinegar, cornstarch, sugar, salt and ginger. Cook, stirring, over low heat until thickened. Add beets and heat through.
Stir in butter before serving. Makes 4 servings.

Great Old Fashioned American Recipes.pdf

Hash-Browned Potatoes

The white potato is native to South America and was cultivated thousands of years ago in Peru. The Spanish explorers found the Incas cultivating this tuber and called it patata.
The Incan name was "papa." The potato arrived in North America via Europe and was one of the earliest of the cultivated crops of the new settlers in New England. This is a "hash-house favorite."

3 cups diced cooked or raw potatoes
Salt and freshly ground black pepper to taste
1/4 cup minced onion (optional)
1/4 cup minced fresh parsley or fresh spinach (optional)
1/4 cup half and half (optional)
2 to 4 tablespoons butter or bacon drippings

In a large bowl, combine potatoes, salt and pepper, onion and parsley or spinach, if used. Stir in half and half, if used. In a slope-sided, preferably nonstick skillet, heat 2 tablespoons butter or drippings. Add potatoes. Cook over medium heat until potatoes
are browned and bottom is crusty, lifting potatoes at first until they are well-coated with fat. Reduce heat and cook until potatoes are tender, if using raw potatoes. Add more fat, if necessary, to keep potatoes from sticking. Slide potatoes out onto a plate, then invert
and slide from plate back into skillet, browned-side up. Brown 5 to 10 minutes, shaking skillet constantly. Slide out onto a warm platter. Cut into wedges to serve. Makes 6 servings.

Great Old Fashioned American Recipes.pdf

Herbade

Garden herbs were cultivated in early Colonial times. Many herbs were considered to be medicinal, curing all varieties of illnesses. Lemon balm, which is an herb that gives off a lemony, minty aroma was not only used in this drink. Meticulous housekeepers put
sprigs of it among their table linens to prevent mustiness.

1/2 cup lemon balm leaves, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup Regular Sugar Syrup, below
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
4 quarts ginger ale or Gingerade, page 197
Additional whole mint leaves (optional)

In a large bowl or pitcher, combine lemon balm, mint, sugar syrup, lemon juice and orange juice; refrigerate 1 hour. Before serving, strain and add ginger ale or Gingerade.
Garnish with additional mint leaves, if desired. Makes 16 servings.

Great Old Fashioned American Recipes.pdf

Homemade Crackers

"Crackers" are named that way because they crack. Other ethnic groups define them as a crisp, hard, thin, or flat bread. Although the name "crackers" is American, the idea is rooted in the baking tradition of every country whose people settled in the United States.
And, like every food that has great acceptance, it has been produced on a commercial level to the point where the average home baker might have forgotten it is entirely possible to make crackers in her own kitchen!

4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/4 cup firm butter
About 1 cup milk

Preheat oven to 425F (220C). In a large bowl, combine flour, sugar and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in enough milk to make a stiff dough. On an ungreased baking sheet, roll out half of dough at a time until about 1/4 inch thick. Cut into 2-1/2-inch squares, leaving crackers in place. Prick surface with a fork and brush lightly with milk. Bake 15 to 18 minutes or until light golden in color. Makes 60 (2-1/2-inch-square) crackers.

Variations
Whole-Wheat Crackers: Substitute whole-wheat flour for all-purpose flour. Substitute
dark-brown sugar for granulated sugar. Bake as above.
Sesame-Wheat Crackers: Substitute 2 cups whole-wheat flour for 2 cups all-purpose flour. Add 1/4 cup sesame seeds to mixture. Substitute honey for white sugar. Sprinkle crackers with sesame seeds after brushing with milk. Bake as above.
Caraway-Rye Crackers: Substitute 2 cups light or rye flour for 2 cups all-purpose flour. Substitute dark molasses for sugar. Add 1 teaspoon caraway seeds to mixture. Sprinkle crackers with caraway seeds after brushing with milk. Bake as above.

Great Old Fashioned American Recipes.pdf

Honey-Maple-Cinnamon Syrup

A lovely syrup for your pancakes or waffles.

1 cup honey
1/2 cup maple syrup
1 teaspoon ground cinnamon

In a small saucepan, combine all ingredients. Heat gently until blended. Drizzle over hot
pancakes or waffles. Makes 1-1/2 cups.

Great Old Fashioned American Recipes.pdf

Tuesday, October 17, 2017

Graham-Cracker Crust

This makes a good choice as the crust for an unbaked pie.

1-1/2 cups (21 squares) graham crackers, crushed
1/4 cup white sugar or packed brown sugar
1/3 cup butter, melted

Preheat oven to 375F (190C). In a medium-sized bowl, combine crumbs, sugar and
butter; blend well. Press firmly into bottom and up sides of a 9-inch pie pan. Bake 8 to 10
minutes or until golden. Cool. Makes 1 (9-inch) crust.
Note: You may simply chill pie crust without baking. However, baking produces a better
flavor because the crust is toasted. Unbaked crusts sometimes stick to the pie pan.

Great Old Fashioned American Recipes.pdf

Grandma's Ginger Crinkles

An all-around country favorite, crinkle-topped ginger cookies are specialties of the
Amish, Mennonites, Pennsylvania Dutch, Germans, Scandinavians, English, Irish and
combinations of the above!

3/4 cup vegetable shortening or softened butter
1 cup packed brown sugar
legg
1/4 cup dark molasses
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Granulated sugar

Preheat oven to 350F (175C). Grease baking sheets. In a medium-sized bowl, beat
shortening or butter, brown sugar, egg and molasses until light and fluffy. In a mediumsized
bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Stir into egg
mixture. Shape dough into balls the size of walnuts. Roll in granulated sugar; place 2
inches apart on greased baking sheets. Bake 10 to 12 minutes or until tops of cookies feel
firm; do not overbake. Cool on a rack. Makes about 48 cookies.

Great Old Fashioned American Recipes.pdf

Guacamole

An almost universal appetizer and a Mexican contribution to the flavors of the Southwest,
is this avocado dip, phonetically pronounced "waca molay." It is served as a dip
for crisp corn chips, but is excellent for dipping raw vegetables. Texans add Tabasco
sauce and at Christmastime, scatter pomegranate seeds over the guacamole.

1 large ripe avocado
1 garlic clove, minced or pressed
1/4 teaspoon salt
1/4 teaspoon chili powder
2 teaspoons fresh lemon juice
2 teaspoons minced green onion
2 tablespoons diced green chilies
2 tablespoons sliced ripe olives
1 peeled seeded tomato, diced (optional)
3 bacon slices, cooked crisp, crumbled (optional)

Remove and discard skin and pit from avocado. In a medium-sized bowl, using a fork,
mash avocado with garlic until coarse. Add salt, chili powder, lemon juice and green
onion. Mix in green chilies, olives, and tomato and bacon, if desired. If made in advance,
cover top of guacamole with a thin layer of mayonnaise to keep mixture from discoloring.
Stir just before serving. Serve as a salad or as a dip. Makes about 2 cups.

Great Old Fashioned American Recipes.pdf

Hangtown Fry

Hangtown, California where this dish originated, was a mining town. The dish consists
of fried oysters and scrambled eggs. When the scrambled eggs are piled into a prebaked
pie shell and the fried oysters laid on top, it becomes a "Hangtown Pie."

4 bacon slices
1 pint (about 24) fresh shucked oysters
1 egg, beaten
1/2 cup dry bread crumbs
4 eggs
2 tablespoons milk

In a medium-sized skillet, cook bacon until crisp. Remove to a warm plate. Dip oysters in
beaten egg, then in bread crumbs. Fry on both sides in hot bacon drippings until golden.
In a small bowl, beat 4 eggs and milk together. Add to oysters in skillet. Gently stir egg
mixture around oysters without disturbing them. Turn mixture out of skillet omeletstyle
and top with crisp bacon. Makes 4 servings.

Great Old Fashioned American Recipes.pdf

Harriet's German Potato Salad

This is a wonderful potato salad with an unusual marinade which can be used again on
another salad. Team it with bratwurst and rye buns for a terrific picnic meal.
6 medium-sized potatoes, pared, sliced

Marinade:
2 green onions, chopped
1 bunch parsley, minced
1 (10-3/4-ounce) can concentrated chicken broth, undiluted
1 tablespoon whole-grain German-style mustard
1/4 cup cider vinegar
1/2 cup olive oil
1 teaspoon salt
Freshly ground black pepper to taste

Put sliced potatoes into a medium-sized saucepan. Add water to cover. Bring to a boil.
Reduce heat and simmer 20 minutes or until potatoes are just tender; drain and place in a
serving bowl. Prepare Marinade. Pour over hot drained potatoes. Carefully mix so
potatoes do not break up. Cover and refrigerate overnight. Drain marinade before
serving. Makes 6 servings.

To prepare Marinade: In a small bowl, combine marinade ingredients until blended.

Great Old Fashioned American Recipes.pdf

Monday, October 16, 2017

Fruit Grunt

In New England this used to be called a grunt, presumably because the dumpling
topping grunted as it steamed. A grunt may be called a fruit slump or dumpling or pudding.
When the same preparation is baked rather than steamed, it is known as cobbler or a
buckle.

4 to 5 cups prepared fruit such as berries, sliced apples, pears,
peaches, plums or rhubarb, singly or in combination
3/4 cup sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Dash of salt
2 tablespoons softened or melted butter or vegetable
shortening
1/3 to 1/2 cup milk
Whipped cream or Country-Style Ice Cream, page 193

In a heavy 2- to 3-quart pot, combine fruit, 3/4 cup sugar and cornstarch. Cover and place
over low heat until fruit comes to a boil. In a large bowl, combine flour, 2 tablespoons
sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter or
shortening until evenly distributed. Stir in milk, adding more if necessary to make a
dough that is soft but not sticky. When fruit comes to a boil, uncover pot and drop
rounded tablespoonfuls of dough onto fruit, spacing evenly. Cover tightly and simmer
15 minutes without lifting lid. Serve warm, topped with whipped cream or ice cream.
Makes 6 servings.

Variation
Fruit Cobbler or Buckle: Preheat oven to 350F (175C). Combine fruit, sugar and cornstarch
in a shallow 2-1/2-quart baking dish. Top with dough as above. Bake 25 to 30
minutes or until fruit mixture is thickened and topping is golden.

Great Old Fashioned American Recipes.pdf

Funnel Cakes

Originally a Dutch classic but adopted by many countries, batter drizzled into hot fat is
called tippaleipa in Finnish. A \pastry bag with a large tip is easier to handle than putting
the batter through a funnel.

Fat
3 eggs
1/4 cup granulated sugar
1 pint milk (2 cups)
3/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
Powdered sugar

In a deep-fat fryer or deep heavy skillet, begin heating fat to 375F (190C) or until a 1-inch
cube of bread turns golden brown in 50 seconds. In a large bowl, beat eggs, granulated
sugar and milk. Sift in flour, salt and baking powder. Beat until smooth. Batter should be
thin. Pour through a funnel and drizzle into hot fat, using your finger to stop batter as
necessary. Or, put batter into a large pastry bag fitted with a 1/4- to 1/2-inch tip. Squeeze
batter into hot fat. Swirl batter around as you drizzle it into fat. Fry cakes 2 to 3 minutes or
until golden, turning once. Using a slotted spoon, remove from fat and drain on paper
towels. Sift powdered sugar over top of cakes and serve immediately. Makes about 12
large cakes.

Great Old Fashioned American Recipes.pdf

Georgia Country Captain

Georgians claim this dish as their own. According to legend, a mysterious captain
drifted into Savannah through involvement in the spice trade and entrusted this recipe
to his Southern friends.

1 (5-pound) stewing chicken
2 quarts water
4 to 5 fresh sprigs thyme or marjoram
3 tablespoons olive oil
2 medium-sized onions, chopped
1 garlic clove, minced or pressed
1 green bell pepper, chopped
2 (16-ounce) cans whole tomatoes, or 1 quart home-canned
tomatoes
2 to 6 teaspoons curry powder
1 teaspoon each ground thyme, salt and sugar
1/8 teaspoon red (cayenne) pepper
1/2 cup dried currants
1 cup blanched whole almonds
Additional currants
Cooked brown or wild rice
Chopped peanuts
Shredded coconut
Chutney, purchased or homemade

Place chicken in a large pot. Add water and fresh herb sprigs. Simmer, covered, 45
minutes to 1 hour or until chicken is tender. Remove from broth; strain broth. Return
broth to pot and boil down until it measure 3 cups. Remove and discard skin and bones
from chicken. Pull meat into large shreds; refrigerate. Preheat oven to 350F (175C). In a
large heavy skillet, heat oil. Add onions, garlic and green pepper. Saute about 5 minutes
or until soft. Add tomatoes with juice. Cook 5 minutes. Stir in curry powder, ground
thyme, salt, sugar, red pepper and 1/2 cup currants. Simmer 10 minutes. Add chicken.
Turn into a 3-quart casserole. Bake, uncovered, 45 minutes or until heated through.
Sprinkle with almonds and additional currants. Serve over cooked rice. Add chopped
peanuts, coconut and chutney to each individual serving. Makes 6 to 8 servings.
Note: As with many recipes where chicken is cooked and then boned, the work can be
done ahead in stages and the components of the dish assembled and reheated at serving
time.

Great Old Fashioned American Recipes.pdf

Gingerade

In 1807 Dr. Phillip Physick of New England prepared for his patients carbonated waters
which were supposed to contain some of the healing properties of the mineral spring
water. These carbonated waters became very popular. The Shakers at North Union
made charged water flavored with fruit juices which they marketed successfully. Other
Shaker communities produced sarsaparilla and other healing waters. This beverage is the
forerunner of ginger ale.

4 ounces fresh gingerroot [115g]
4 lemons
2 quarts boiling water
2 cups fresh lemon juice
Regular Sugar Syrup, page 199, to taste
Mint sprigs

Cut unpeeled gingerroot into 1/2-inch cubes. With a potato peeler, remove zest from
lemons. Add to gingerroot in a non-aluminum bowl. Pour boiling water over ginger and
lemon zest. Let stand 15 minutes; strain. When cold, add lemon juice and sugar syrup to
taste; some like it sweet and some like the tang of the lemon. Dilute with cold water and
chips of ice as desired. Garnish each serving with a sprig of fresh mint. Makes 8 generous
servings.

Great Old Fashioned American Recipes.pdf

Gingerbread

The original gingerbread baked in early Colonial days was quite like a cookie dough.
When baking powder was first introduced it was called salaratus and when added to the
basic gingerbread batter, it made a cake similar to the one we know today. In the early
days, there were two basic types of gingerbread, referred to as "lower shelf" and "upper
shelf." The difference was that the "upper shelf" gingerbread had eggs and sugar in the
mixture making it a gingerbread worthy for the "carriage trade." Molasses was used as
the original sweetening agent and that flavor has remained a distinctive characteristic of
gingerbread to this day.

2-1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each baking soda, salt and freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 cup each water, vegetable oil and dark molasses
2 eggs
Lemon-Butter Sauce, see below
Whipped Cream
Lemon-Butter Sauce:
1/4 cup fresh lemon juice
1 cup sugar
1/2 cup butter

Preheat oven to 350F (175C). Grease a 13" x 9" baking pan. In a large bowl, combine all
cake ingredients. Beat at medium speed 3 minutes or by hand. Pour into greased baking
pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
While cake bakes, prepare Lemon-Butter Sauce. Pour boiling sauce over hot cake
immediately as you remove it from oven. Serve warm with whipped cream. Makes 12
servings.
To prepare Lemon-Butter Sauce: In a small saucepan, combine ingredients for sauce.
Bring to a boil. Stir until sugar dissolves.

Great Old Fashioned American Recipes.pdf

Sunday, October 15, 2017

Fresh Tomato Salsa






If you like a mild salsa, use the banana peppers. For a hot version, opt for one of the other pepper choices.
SERVINGS: 12 (1/4-cup) servings
CARB GRAMS PER SERVING: 2

1-1/2  cups finely chopped tomatoes (3 medium)  
1  fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained  
1/4  cup chopped green sweet pepper  
1/4  cup sliced green onions  
3  to 4 tablespoons snipped fresh cilantro or parsley  
2  tablespoons lime juice or lemon juice  
1  to 2 fresh jalapeno, serrano, fresno, or banana peppers  
1  clove garlic, minced  
1/8  teaspoon salt  
1/8  teaspoon pepper  

1. Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.

2. If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.

*Test Kitchen Tip Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-ahead tip: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.

www.diabeticlivingonline.com/recipe/appetizers-snacks

FRESH TOMATO SAUCE






BY AMANDA BARNIER AND THE CANADIAN LIVING TEST KITCHEN

Peeling and seeding tomatoes may take time, but fresh homemade tomato sauce is worth the effort. Firm, ripe plum tomatoes are the best choice for this sauce, and if you grow them in your garden, even better!

Portion size 11 servings
Credits : Canadian Living Magazine: September 2015

INGREDIENTS
4 kg plum tomatoes about 40
2 onions chopped
1/2 cup olive oil
3 cloves garlic minced
1 can tomato paste
1 1/4 teaspoon salt
1/2 teaspoon pepper

METHOD
Score an X in bottom of each tomato. In large saucepan of boiling water, cook tomatoes until skins begin to loosen, about 1 minute. Using slotted spoon, transfer to bowl of ice water and chill for 20 seconds; drain.

Working over fine-mesh sieve set over bowl, peel off tomato skins; discard. Core tomatoes and remove seeds to sieve; press seeds to extract juices, reserving 3 cups. Set juices aside. Discard seeds and cores.

In food processor, purée tomato flesh, in batches, until smooth.(Purée should yield approximately 10 cups.) Scrape into bowl. Set aside.

In food processor, purée onions until smooth.

In large Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring occasionally, until golden and liquid has evaporated, about 12 minutes. Stir in garlic; cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, reserved tomato juice, tomato paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring occasionally, until sauce has reduced to about 11 cups, about 1 1/2 hours. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week or freeze for up to 2 months.)

Change it up: Pressure Cooker Fresh Tomato Sauce
Follow first 4 paragraphs as directed. In pressure cooker, heat oil over medium heat; cook onions and garlic as directed. Stir in tomato purée, 2 cups of the reserved tomato juice, the tomato paste, salt and pepper. (Reserve remaining tomato juice for another use.) Secure lid; bring to high pressure over high heat. Reduce heat while maintaining high pressure; cook for 20 minutes. Remove from heat; let pressure release completely, about 2 minutes.

NUTRITIONAL FACTS
per 1/2 cup: about
Fibre2 gSodium146 mgSugars5 gProtein2 gCalories80.0Total fat5 gPotassium429 mgCholesterol0 mgSaturated fat1 gTotal carbohydrate8 g%RDI
Iron5.0Fibre0.0Folate8.0Vitamin A12.0Vitamin C32.0

http://www.canadianliving.com/food/recipe/fresh-tomato-sauce-2

Fresh-Corn Fritters

Old-fashioned corn fritters are made with just the simplest of ingredients, fresh corn,
flour and beaten eggs. A dash of salt brings out the flavor but is not necessary. These are
great made in tiny puffs and served hot from the fryer. Although the fritters can be made
with frozen or canned corn, there is nothing quite like the fresh flavor of corn straight
from the field!

6 ears fresh corn, husked, or 2-1/2 cups whole-kernel corn,
frozen or canned, drained
3 eggs, well-beaten
About 1/2 cup all-purpose flour
Dash of salt (optional)
Hot fat, preferably half oil, half butter

With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob
in thin slices into a medium-sized bowl. Blend well-beaten eggs with corn. Fold in
enough flour to make a batter that is still fluffy but with a consistency that will hold
together when dropped into hot fat. Add salt, if desired. In a large heavy skillet or
deep-fat fryer, heat fat to about 375F (190C) or until a 1-inch cube of bread turns golden
brown in 50 seconds. Drop batter by spoonfuls into fat and fry until golden on both
sides, about 1-1/2 minutes in all. Remove and drain. Serve hot. To keep hot and crispy,
place fritters on a baking sheet and hold in a warm (300F,150C) oven until ready to serve,
no more than 30 minutes. Makes about 30 fritters.

Great Old Fashioned American Recipes.pdf

Fried Catfish

Catfish is the fish with a thick skin and no scales. At its large mouth it has whisker-like
barbels, similar to a cat's whiskers. Catfish has always been popular in the South. Along
the Great River Road, which runs beside the Mississippi river from northern Minnesota
to Southern Louisiana, there are restaurants that specialize in crusty, deep-fried catfish.
Serve with Hush Puppies, page 144.

1 pound catfish fillets
1 egg, beaten
1 cup milk
1/2 cup water
1/2 cup prepared mustard
1 garlic clove, minced or pressed
Salt and red (cayenne) pepper to taste
1 cup yellow cornmeal
1 cup yellow corn flour (masa is suitable)
Vegetable oil

Rinse catfish in cold water and pat dry with paper towels. With a sharp knife, cut fillets
lengthwise along center to make long thin pieces. In a shallow bowl, mix egg, milk and
water. Add fish to milk mixture. In another bowl, blend mustard and garlic. Drain fish.
Roll in mustard mixture. Sprinkle with salt and red pepper. In another bowl, combine
cornmeal and corn flour. Roll fish in cornmeal mixture until well-coated. Heat oil to 375F
(190C) or until a 1-inch cube of bread turns golden brown in 50 seconds. Deep-fry fish in
oil until golden, 3 to 5 minutes, depending on size of fish. Drain on paper towels and
serve immediately. Makes about 4 servings.

Great Old Fashioned American Recipes.pdf

Fruit Crisp

When made from apples, this is sometimes called apple candy pie. This same dish is also
known as a crumble or a brown Betty, some say it is a brown Betty when the fruit is baked
on top of the crumbs and for serving is inverted onto a serving plate. Others would call
that a pandowdy. If this is made with cooked sliced apples, topped with crumbs, it is
called scalloped apples.

5 cups prepared fruit such as berries, sliced apples, pears,
peaches, plums or rhubarb, singly or in combination
1 to 1/2 cups granulated sugar, depending on tartness of fruit
3 tablespoons cornstarch
1/2 cup fruit juice or water (less for very juicy fruits)
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter
Slightly sweetened, lightly whipped cream

Preheat oven to 350F (175C). Grease a shallow, 1-1/2-quart baking dish. Arrange fruit in
dish. In a small bowl, mix granulated sugar and cornstarch. Sprinkle evenly over fruit.
Pour juice or water evenly over fruit. In a medium-sized bowl, blend cinnamon, flour
and brown sugar. With a pastry blender or 2 knives, cut in butter until crumbly. Pat
crumbly mixture over fruit. Bake 30 minutes or until fruit is done and crumbs are
browned. Serve warm with whipped cream. Makes 6 to 8 servings.

Great Old Fashioned American Recipes.pdf

Saturday, October 14, 2017

Dutch Chocolate-Applesauce Cake

Cakes are Dutch favorites and there are an amazing variety ranging from simple crumb
cakes which were half bread, half cake, to loaf cakes, to moist and sumptuous chocolate
and applesauce cakes. The Dutch celebrate every important event with a cake.

1/2 cup butter
2 squares unsweetened chocolate
2 eggs
1 cup sugar
1 cup applesauce
1 teaspoon vanilla extract
1/2 cup pecans, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar

Preheat oven to 350F (175C). Grease an 8- or 9-inch-square pan. In a small bowl over hot
water, melt butter and chocolate together. Cool. In a large bowl, beat eggs and sugar
until smooth. Add applesauce, vanilla, pecans and chocolate mixture. In a small bowl,
mix flour, baking powder, baking soda and salt. Blend into applesauce mixture; beat 1
minute. Pour into greased pan. Bake 35 to 40 minutes or until a wooden pick inserted in
center comes out clean. Cool on a rack. To decorate, place a doilie on top of cooled cake
and dust with powdered sugar. Carefully remove doilie. Makes 9 servings.

Great Old Fashioned American Recipes.pdf

Fancy Mushroom Scallop

The fear of mushroom poisoning has inhibited us from developing an interest in wild
mushrooms, though we have many delicious edible varieties. Consequently, cultivated
mushrooms are the most common. This is a simple and favorite way to serve cultivated
or wild mushrooms as a vegetable.

2 tablespoons butter
1-1/2 pounds fresh mushrooms, sliced
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1-1/4 cups whipping cream
1 tablespoon fresh lemon juice
Dash of paprika
1/2 teaspoon salt
1 egg yolk
1 cup cracker crumbs

Preheat oven to 350F (175C). In a large heavy skillet, heat butter. Add mushrooms. Saute
2 minutes or until heated through. Sprinkle with flour; add parsley. Cook, stirring, until
flour is absorbed. Add 1 cup cream. Simmer 10 minutes. Stir in lemon juice, paprika and
salt. Remove from heat. In a small bowl, beat egg yolk with remaining cream. Stir into
mushroom mixture. Pour into a shallow 1-quart baking dish. Sprinkle with cracker
crumbs. Bake 45 to 55 minutes or until golden. Makes 6 servings.

Great Old Fashioned American Recipes.pdf

Fig-Nut Loaf Cake

Our West coast and Southwest regions produce a great variety of figs that are delicious
served fresh sliced in a bowl with cream. Dried figs are available all over the country and
besides being good eaten out of hand, they're delicious in baked cakes, breads and bar
cookies. This is a pound cake with figs added.

3/4 cup butter, softened
3/4 cup sugar
3 eggs, room temperature
2 tablespoons grated orange peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup chopped dried figs
1/2 cup chopped pitted dates
1/4 cup chopped pecans or walnuts
Powdered sugar

Preheat oven to 350F (175C). In large bowl, beat butter and sugar until light and fluffy.
Add eggs and beat until light. Beat in orange peel. In a small bowl, combine flour and
baking powder; mix 2 tablespoons of it with figs and dates. Blend remaining flour
mixture into butter mixture. Fold in fig mixture and nuts until well blended. Grease and
dust with powdered sugar a 9" x 5" loaf pan. Turn batter into pan. Bake 30 to 45 minutes
or until a wooden pick inserted in center comes out clean. Cool in pan about 10 minutes
before turning out onto a rack. Dust cooled cake with powdered sugar. Cut into thin
slices to serve. Makes 1 loaf cake.

Great Old Fashioned American Recipes.pdf

Finnish Rutabaga Casserole

Finns always serve this rutabaga casserole with holiday meals. Rutabagas are deepyellow
root vegetables that grow well in northern climates. They are similar, but
stronger in taste than a turnip.

6 cups diced peeled rutabagas (about 2 medium-sized)
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
2 eggs, beaten
3 tablespoons butter

Grease a 2-1/2- to 3-quart baking dish. Put rutabagas in a 3-quart pot and add water to
cover. Bring to a boil. Reduce heat and simmer about 20 minutes or until tender. Drain
and mash. Stir in cream, salt, nutmeg and eggs. Preheat oven to 350F (175C). Turn
rutabaga mixture into greased dish.

Great Old Fashioned American Recipes.pdf

Fresh Berry Jam

Fresh berries make the best jam, and there is no need to use a commercial pectin.

4 cups sliced fresh strawberries, raspberries, blueberries,
gooseberries, blackberries, loganberries or other berries
3 cups sugar

In a large non-aluminum saucepan, combine berries and sugar. Stir and heat slowly to
boiling, being careful mixture does not burn on the bottom. Clip a candy thermometer
on edge of saucepan and boil until thermometer registers 215F to 218F (100C), the lower
temperature producing a thinner jam. Ladle hot jam into 4 hot sterilized 1/2-pint jars.
Cap with sterilized lids and rings. Place filled capped jars on a rack in a large canning
kettle. Add boiling water until jars are covered with 2 inches of water. Simmer 15
minutes. Remove from water and cool on racks away from drafts. Label before storing.
Makes 4 (1/2-pint) jars.

Great Old Fashioned American Recipes.pdf

Friday, October 13, 2017

Country-Style Meat Loaf

Meat loaves like this are an American invention. Europeans make pates and various
loaves with highly seasoned ground meats. When ground meats became a mainstay in
the American kitchen in the 20th century, we developed meat loaves. Meat loaves that
are dry are so because they have been overcooked, or because they have too much
oatmeal, rice, corn flakes or cereals for binders. This one is very juicy. Delicious served
hot, it is also excellent served cold or used as a filling for sandwiches.

2 pounds extra-lean ground beef
1 medium-sized onion, sliced crosswise into rings
2 eggs, unbeaten
1-1/2 teaspoons mustard powder
1 teaspoon chili powder
1 pint home-canned tomatoes or 1 (16-ounce) can whole, diced,
sliced or wedged tomatoes
2 bread slices, broken into pieces
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices

Preheat oven to 350F (175C). In the bowl of a heavy-duty mixer, combine beef, onion,
eggs, mustard powder, chili powder, tomatoes with juice, bread, salt and pepper. Mix
until ingredients are evenly blended. Or, mix thoroughly with your hands in a large
bowl. Pack mixture into a 9" x 5" loaf pan. Place bacon slices on top of meat mixture.
Bake 1-1/2 hours. Makes 8 to 10 servings.

Great Old Fashioned American Recipes.pdf

Country-Style Muffins

Muffins originated in England and were a yeast-raised "tea cake." American-style
muffins are a quick bread leavened with baking powder and/or baking soda. They often
include fruit and nuts. We serve them mainly for breakfast. The name "muffin" is
believed to have come from a German word muffe for cake. Today, muffins range in size
from miniatures to giant ones that could serve three persons.

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup softened butter or vegetable shortening
l egg
1 cup milk

Preheat oven to 400F (205C). Grease 12 medium-sized muffin cups or line with cupcake
liners. In a large bowl, combine flour, sugar, baking powder and salt. Add butter or
shortening, egg and milk. Stir with a fork just until ingredients are blended. Fill
prepared muffin cups two-thirds full. Bake 20 to 25 minutes or until golden and a
wooden pick inserted in center of a muffin comes out clean. Serve hot with butter, jam,
marmalade, honey or other favorite spread. Makes 12 muffins.

Variations
Whole-Wheat Muffins: Substitute 1 cup whole-wheat flour for 1 cup all-purpose flour.
Use only 2 teaspoons baking powder. Bake as above.
Sour-Cream Muffins: Use only 2 teaspoons baking powder and add 1/2 teaspoon baking
soda. Substitute dairy sour cream for milk. Bake as above.
Blueberry Muffins: Add additional 2 tablespoons sugar. When all ingredients are
blended, carefully fold in 1 cup fresh or partially thawed frozen blueberries. Bake as
above.
Honey-Orange Muffins: Use 2 eggs. Place in bottom of each muffin cup, 1 teaspoon
honey and 1 thin slice unpeeled orange cut into quarters. Spoon batter on top. Bake as
above.
Apple Muffins: Use 1/2 cup sugar. Add 1/2 teaspoon ground cinnamon to flour mixture.
Add 1 cup shredded, raw, tart apple along with butter or shortening. Sprinkle top of
batter in cups with a mixture of 1/3 cup packed brown sugar, 1/3 cup chopped walnuts
and 1/2 teaspoon ground cinnamon. Bake as above.
Date & Nut Muffins: Add 1 cup each finely chopped dates and finely chopped walnuts or
pecans to flour mixture before adding liquid. Bake as above.

Great Old Fashioned American Recipes.pdf

Cranberry-Orange Relish

Cranberries, in any form, could compete with apple pie for being the most "all-
American" addition to any menu. This uncooked relish is simple and an old favorite. It
was the standard accompaniment to almost all meat and poultry main dishes and also
some fish dishes in the early days of New England.

4 cups raw cranberries, washed, picked over
2 oranges
1-3/4 cups sugar

Put cranberries through a food chopper. Peel oranges and remove seeds. Put peel and
flesh through chopper. Or, turn cranberries into a food processor fitted with the steel
blade. Process with quick on/off pulses until cranberries are finely chopped. Turn into a
large bowl. Chop orange peel and flesh in the food processor. Add to cranberries. Add
sugar. Stir until blended. Let stand a few hours before serving. Makes about 4 cups.

Great Old Fashioned American Recipes.pdf