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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

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

Cream-Fried Tomatoes

This dish may be made with green tomatoes when they are available, otherwise use firm
red tomatoes.

4 large firm tomatoes
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup all-purpose flour
6 tablespoons butter
2 tablespoons brown sugar
1/2 pint whipping cream (1 cup)
1 tablespoon finely chopped fresh parsley

Slice tomatoes 1/2 inch thick, discarding bottom and top ends. Sprinkle slices with salt
and pepper. Dip in flour, coating each side thoroughly and gently shaking off any
excess. In a large, heavy, preferably nonstick skillet, heat butter. Add tomato slices.
Cook about 5 minutes or until browned. Sprinkle with half of brown sugar. Carefully
turn tomatoes over and sprinkle with remaining brown sugar. Cook 3 to 4 minutes, then
transfer slices to a warm serving platter. Pour cream into skillet. Increase heat to high
and bring cream to a boil, stirring constantly. Boil rapidly 2 to 3 minutes or until cream
thickens. Taste and adjust for seasoning, then pour sauce over tomatoes. Sprinkle with
parsley. Makes 4 to 6 servings.

Great Old Fashioned American Recipes.pdf

Dutch Beet-Pickled Eggs

The Pennsylvania Dutch have a great fondness for relish trays. On these attractive trays
you could find cinnamon-flavored applesauce, pickled red beets, uncooked onion rings,
fresh grated horseradish, chopped sweet peppers and prepared mustard. Red beetpickled
eggs capture regional relish honors. A sliced, cooked beet is used to pickle
shelled, hard-cooked eggs. The red eggs appear at the table cut lengthwise into quarters,
nestled in crisp celery hearts. A Dutch cook also tucks rings of them as a garnish in salads
of lettuce and other greens, or inserts them in sandwiches. But, at a buffet supper,
they're beautifully arranged in the best crystal bowl or platter.

2 sliced cooked beets
2 cups beet juice (from cooking beets)
2 cups red-wine vinegar
1 tablespoon mixed pickling spices
12 hard-cooked eggs, shelled

Add sliced beets to beet juice, vinegar and pickling spices in a large saucepan; heat to
boiling point. Remove from heat. Add shelled hard-cooked eggs. Cool. Refrigerate 2
days or until eggs are beautifully red with a sharp zesty flavor. To serve, cut lengthwise
into quarters, slices or halves. Makes 12 servings.

Great Old Fashioned American Recipes.pdf

Thursday, October 12, 2017

Country Baked Custards

A basic custard which you can make richer by using half and half, or reduce the calories
by making it with skim milk. For a custard that is more easily unmolded, add the extra
egg yolks.

1 pint milk or half and half (2 cups)
1/4 cup sugar
Dash of salt
2 eggs or 2 eggs plus 2 egg yolks
1 teaspoon vanilla extract
Freshly grated nutmeg

Preheat oven to 325F (165C). Place 4 custard cups in a shallow baking pan. Scald milk or
half and half by heating almost to boiling point. Stir in sugar and salt. In a medium-sized
bowl, beat eggs. Gradually whisk in hot milk or half and half. Add vanilla. Strain mixture
into custard cups. Sprinkle with nutmeg. Place pan with filled custard cups in oven.
Pour boiling water in baking pan to come about halfway up sides of cups. Bake 30
minutes or until custards are set and a silver knife inserted off center in a custard comes
out clean. Do not overbake or custards will be watery. Serve warm or chilled. Makes 4
servings.

Variations
Cream Custards: Follow directions for Country Baked Custards, above, but substitute 1
pint whipping cream for milk or half and half. Substitute 4 egg yolks for 2 whole eggs.
Pour mixture into 6 tiny pot de creme cups or in heatproof demitasse cups. Set in a pan
with hot water and bake as above. Makes 6 servings.
Chocolate Cream Custards: Prepare Cream Custards, above, but add 3 ounces melted
semisweet chocolate to mixture. Chilled baked custard is good sprinkled with rum
before serving.

Great Old Fashioned American Recipes.pdf

Country Cheese Pie

Cheese, which came about as a method of preserving milk, was probably one of the first
manufactured foods. Reportedly it was made as early as the 15th century B.C. and is
referred to in the Old Testament. There are more than 300 varieties of cheese being made
in the United States today. Although the original cheesemaking in America was developed
from English traditions, many varieties indigenous to us reflect tastes from
many countries in the world. Colby, for instance, is a cheese first made by the Stein wand
family in Colby, Wisconsin at the end of the 19th century. Monterey Jack cheese
originated in Monterey, California, and was developed by David Jacks after the Gold
Rush years. It resembled cheese made by early Spanish friars and today is essential in
Mexican-American cookery. Fresh cheeses, such as cottage cheese, farmer's cheese or
pot cheeses were made by just about every dairy farmer. The Pennsylvania Dutch loved
cheese but rarely used it in cooking except for cheese cake and cheese pie, which are
basically the same.

Crust:
1 cup all-purpose flour
1/2 cup butter
2 tablespoons milk
Pinch each of salt and sugar
1 tablespoon Dijon-style mustard
Filling:
3 tablespoons butter
1 cup thinly sliced green onions, including tops
4 eggs, slightly beaten
1-1/3 cups half and half
1 cup diced mild, medium or sharp Cheddar cheese, cut into
1/2-inch dice
1 cup (4 ounces) shredded white cheese such as Swiss, Jack,
Brick or white Cheddar

Measure flour into a medium-sized bowl. Using a pastry blender or 2 knives, cut in
butter until mixture resembles coarse crumbs. Add milk, salt and sugar, tossing with a
fork until dough holds together in a ball. Wrap and refrigerate 30 minutes before rolling
out. Preheat oven to 400F (205C). On a lightly floured board, roll out dough to fit a 9" x 1"
quiche or tart pan generously. Carefully fit into pan. Trim dough edge 1 inch larger than
pan. Fold 3/4 inch under and press firmly against sides of pan. Line dough with foil or
waxed paper; fill with uncooked beans, rice or pie weights. Bake 12 to 15 minutes or until
edge of crust is slightly golden. Lift out foil or paper with weights. Cool. Brush bottom of
pastry with mustard.
To prepare Filling: In a small skillet, heat butter. Add green onions. Saute 5 minutes
over medium heat, stirring constantly. Remove from heat and sprinkle into bottom of
crust. In a medium-sized bowl, combine eggs and half and half. Sprinkle Cheddarcheese
cubes in crust over green onions. Top with shredded cheese. Pour egg mixture
over. Bake 30 to 40 minutes or until pie is set. Makes 8 to 10 appetizer servings.

Great Old Fashioned American Recipes.pdf

Country Garden-Vegetable Soup

Use fresh garden vegetables or substitute an equivalent amount of frozen or canned,
preferably home-processed vegetables.

1 large soup bone with meat
1 pound lean beef stew meat, cut into 2-inch cubes
2 tablespoons vegetable oil
2 quarts water
1 bay leaf
4 whole black peppercorns
1/3 cup pearl barley
1 medium-sized onion, chopped
2 cups mixed sliced carrots, chopped celery, whole-kernel corn
and fresh or frozen green peas
1 quart chopped fresh tomatoes, or 1 quart home-canned
tomatoes, or 2 (16-ounce) cans whole or stewed tomatoes
3 parsley sprigs, chopped
1/4 teaspoon each dried leaf rosemary, marjoram and thyme
Salt and freshly ground black pepper to taste

In a large, heavy, soup pot, brown soup bone and stew meat in oil over medium to high
heat, slowly turning meat to brown on all sides. Remove from heat and carefully add
water, bay leaf and peppercorns. Reduce heat and simmer, covered, 1-1/2 to 2 hours.
Remove bone. Skim fat from top of broth. Add barley; simmer 45 minutes. Add onion,
carrots, celery, corn, peas, tomatoes and herbs. Simmer, covered, 25 minutes or until
vegetables are tender. Remove bay leaf. Add salt and pepper. Makes 10 to 12 servings.

Great Old Fashioned American Recipes.pdf

Country-Hearth Bread

The Minneapolis Grain Exchange was established in 1887. At that time Minneapolis
became the capital of the nation's flour industry. In the late 1800's a "middlings purifier"
was invented which removed the bran from spring wheat and produced a superior
white flour. This established Minnesota flour as being the finest in the country.

1 (1/4-ounce) package active dry yeast (about 1 tablespoon)
2 teaspoons sugar
1/4 cup warm water (105F to 115F, 40C to 45C)
1 pint milk (2 cups)
1 teaspoon salt
2 tablespoons lard, butter or shortening, melted
5 to 5-1/2 cups unbleached bread or all-purpose flour
Milk

Grease a baking sheet or 2 (9" x 5") loaf pans. In a large bowl, combine yeast, sugar and
warm water; stir. Let stand about 5 minutes or until yeast foams. Scald milk by heating
almost to boiling point. Cool to 105F to 115F (40C to 45C) or until a few drops on your
wrist feel warm. Add salt, warm milk and melted fat to yeast mixture. Beat in 2 cups
flour, beating until smooth. Add enough of remaining flour, a little at a time, until a stiff
dough forms. Cover bowl and let rest 15 minutes. Turn out dough onto a lightly floured
board. Knead, adding flour sparingly until dough is smooth and springy, about 10
minutes. Wash and oil bowl. Place dough in bowl, turning to oil all sides. Cover and let
rise in a warm place until doubled in bulk, 1 to 1-1/2 hours. Punch down dough. Turn out
onto board. Knead 30 seconds to squeeze out air bubbles. Shape into 1 large round loaf.
Place on greased baking sheet. Or, divide dough into 2 parts and shape into 2 oblong
loaves. Fit into greased loaf pans, smooth-side up. Cover and let rise until almost
doubled, 45 minutes to 1 hour. Brush tops of loaves with milk; sprinkle with flour.
Preheat oven to 375F (190C). Bake 25 to 35 minutes or until a wooden skewer inserted in
bread comes out smoothly. Remove from pans. Cool on racks. Makes 1 round or 2
oblong loaves.

Variations
Swedish Rye Bread: Add 1 tablespoon each caraway seed, anise seed and fennel seed to
flour. Mix in grated peel of 1 orange. Substitute 2 cups rye flour for 2 cups all-purpose
flour. Substitute 1/3 cup packed brown sugar or molasses for granulated sugar. Mix and
let rise as above. Shape into 2 round loaves. Place dough, smooth-side up, in 2 greased,
round, 9-inch cake pans. Let rise and bake as above.
Honey Whole-Wheat Bread: Substitute 2 cups whole-wheat flour for 2 cups white flour.
Substitute 2 tablespoons honey for sugar. Replace 1/2 cup milk with 2 eggs. Add 1/4 cup
melted lard to dough instead of 2 tablespoons fat. Mix and let rise as above. Shape into 2
loaves. Place dough in 2 greased (9" x 5") loaf pans. Let rise and bake as above.
Oatmeal Bread: Substitute 1/2 cup light molasses for sugar and 2 cups uncooked rolled
oats for 1 cup flour. Mix and let rise as above. Shape into 2 round loaves. Place dough,
smooth-side up, in 2 greased, round, 9-inch cake pans. Let rise and bake as above.

Great Old Fashioned American Recipes.pdf

Country-Style Ice Cream

The original ice cream was made from unthinned cream, which was sweetened and
flavored. In our country kitchen, we always had a basic or "master" recipe for ice cream
from which we were able to make a great variety of ice creams. When there was ice, we
would use the hand-crank ice-cream maker or butterchurn to freeze the mixture which
always seemed to taste better than ice cream from the refrigerator freezer trays. But
nothing could compare with the delight of freezer ice cream in the middle of the
prickly-hot days of summertime haymaking. It was in about 1940 that our farm was
wired for electricity and my parents purchased an electric refrigerator, a luxury item.
Along with the appliance came a cookbook that included all sorts of wondrous new
possibilities. But we skipped all the mousses and such and went straight for ice cream!
Miss Alice Bradley who was the principal of Miss Farmer's School of Cookery and
cooking editor of Woman's Home Companion, published in 1927 a book for the modern
American homemaker called The Electric Refrigerator Menus and Recipes. Her basic recipe
for ice cream included 27 variations in flavors, and presented a recipe that was thickened
with a combination of gelatin, flour and egg to make a smooth cream.

6 eggs
1 cup sugar
1 pint milk (2 cups)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 pint whipping cream (2 cups), lightly whipped

In a medium-sized bowl, beat eggs until thick and lemon-colored. Beat in sugar, milk,
vanilla and salt. Fold in whipped cream. Pour into 2 freezer trays or an 8- or 9-inchsquare
metal pan. Freeze until partially set. Break into chunks in a large bowl. Beat with
an electric mixer until light and fluffy but not melted. You may also drop the chunks, 1 at
a time, through the feed tube into a food processor fitted with the steel blade and process
until fluffy. Return to tray; freeze until firm. Makes 8 servings.

Variations
Maple-Nut Ice Cream: Substitute 2 teaspoons maple flavoring for vanilla. Add 1/2 cup
toasted chopped pecans halfway through processing in machine or after beating.
Strawberry Ice Cream: Add 2 cups whole fresh strawberries halfway through processing
in machine or during second beating; mixer will chop the berries.
Peppermint Ice Cream: Omit vanilla. Reduce sugar to 1/2 cup. Add 2/3 cup crushed
peppermint-stick candies before freezing. Halfway through processing in machine or
after beating, remove one-third of mixture and add a few drops of red food coloring to it.
Swirl pink ice cream with white ice cream and return to machine or freezer tray.
To make Sherbets: Use only 1 cup milk. Halfway through processing in machine or at
second beating, add 1 (6-ounce) can orange-juice concentrate, 1 cup red-raspberry
puree, or 1 (6-ounce) can lime-juice concentrate. You may reduce sugar by half.
Note: If using a hand-crank or mechanical freezer, combine all ingredients except cream
and vanilla in the top of a double boiler or in a heavy saucepan. Heat slowly, stirring,
until mixture coats the back of a wooden spoon (176F, 80C). Cool. Add cream and
vanilla. Turn into freezer and follow manufacturer's directions for freezing.

Ice Cream, You Scream, We All Scream for Ice Cream!
"I scream, ice cream!" was a recorded street cry of New York children in 1828. Ice cream
enjoys a well-documented history and reflects many facets of American enterpreneurship
which would have been impossible without the backing of the American dairy
industry. What has brought wealth to the city has its foundation in the country.
It was in 1904 at the Louisiana Purchase Exposition, known as the St. Louis World's
Fair, that a Syrian-American pastry maker, Ernest Hamwi heard that an ice-cream stand
had run out of serving dishes. He started rolling wafer-like pastries into cornucopias as
an impromptu ice-cream dish. Others later claimed they invented the ice-cream cone, but
Hamwi provided the inspiration.
Ice cream itself is credited to the ancient Chinese. Marco Polo, among his many
culinary souvenirs brought back to Italy a recipe for a frozen dessert based on milk.
Catherine de Medicis is credited for bringing the recipe to France from Italy. In the 1700s,
ice cream was being sold in the American colonies. Even George Washington possessed a
"Cream Machine for Making Ice."
Thomas Jefferson, the gourmet president, introduced ice cream made with egg yolks
and owned a machine he called a sorbetiere at Monticello. Dolley Madison popularized ice
cream as a dessert during her husband's term although she had helped the bachelor
Jefferson with his White House parties.
It was the Italians, however, who were most involved with ice cream and were the ones
to set up ice-cream shops. "Italian ice creams" or "Neapolitan ice creams" became
associated with Italian immigrants.
Country folk found their own satisfactions with the popular dessert. Northerners,
finding a market for their ice, shipped it to the South were it was used not only in iceboxes
but for the making of ice cream. Ice cream was so available by the mid 1800s that
Europeans travelling in the United States were astonished to see common laborers eating
ice cream during a break.
It was in the mid-1800s that ice-cream making became mechanized. It started in 1846
when a small, compact, hand-cranked, ice-cream freezer was invented by a woman,
Nancy Johnson. In 1848, a William G. Young patented the invention and began producing
the "Johnson-Young Ice-Cream Maker." By 1851, a Baltimore ice-cream maker, Jacob
Fussell had opened ice-cream plants in several Eastern cities and cut the price by more
than half. At the same time, an associate, Perry Brazelton opened ice-cream plants in the
Midwest. By the end of the 1800s, Americans were eating five million gallons of ice cream
a year!
Just to paint the scenario: by 1870 Americans were eating ice cream at ice-cream parlors;
by 1874 the ice-cream soda had been invented by a Robert M. Green at the Franklin
Institute in Philadelphia. Milk shakes and malteds came about by the end of the century
along with the sundae and by 1904 the ice-cream cone.
A Danish immigrant in Iowa made the first chocolate-covered ice-cream bar in Onawa,
Iowa in 1919. He was a schoolteacher and part-time candy-store owner. He must have
been a popular teacher! He called his confection the "I-Scream Bar."

Great Old Fashioned American Recipes.pdf

Wednesday, October 11, 2017

Coleslaw with Boiled Dressing

"Slau" is Dutch for salad. "Kholslau" became "coldslaw" which became "coleslaw," and
was the favorite Dutch way to prepare fresh cabbage. Original "slau" had only cabbage
in it but as the recipe has evolved, innumerable variations using everything from other
vegetables to fruits and nuts are now common as part of the mixture. This old-fashioned
dressing was popular before the mayonnaise we use today.
Boiled Dressing, see below

1 pound firm white cabbage
2 large carrots, shredded
Boiled Dressing:
1/4 cup cider vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon all-purpose flour
1 teaspoon mustard powder
1 teaspoon salt
1/4 cup whipping cream
1 tablespoon butter
2 eggs

Prepare Boiled Dressing; cover and cool. Trim core and outer leaves from cabbage. Shred
remaining cabbage finely. Toss with carrots in bowl with dressing. Cover and refrigerate
2 to 3 hours before serving. Makes 6 servings.
To prepare Boiled Dressing: In a 2-quart saucepan, combine vinegar, water, sugar,
flour, mustard and salt. Stir with a wire whisk until mixture is smooth. Place over
medium heat. Add cream and butter, stirring constantly with a whisk. Cook, stirring,
until butter melts and sauce begins to simmer. In a small bowl, whisk eggs. Stir a small
amount of hot sauce into eggs. Return entire mixture to saucepan. Reduce heat to low
and cook until dressing thickens. Turn into a serving bowl. Makes about 1 cup.

Great Old Fashioned American Recipes.pdf

Colonial Brown-Bread Muffins

This batter can also be baked in a 9 inch by 5 inch loaf pan for 1 hour until it is done. Very
quick and easy!

1 pint buttermilk (2 cups)
2 cups whole-wheat flour
2/3 cup all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
3/4 cup light or dark raisins

Preheat oven to 350F (175C). Grease 12 large muffin cups or line with cupcake liners. In a
large bowl, combine all ingredients until blended. Fill prepared muffin cups two-thirds
full. Bake 25 to 30 minutes or until a wooden pick inserted in center of a muffin comes out
clean. Makes 12 muffins.

Colonial Raspberry Fruit Shrub

Strawberries, blackberries or black raspberries were used in this shrub, but raspberries
were the very favorite. The basic syrup for the shrub can be canned for later use.

2 quarts (2 pounds) fresh or thawed, frozen, unsweetened red
raspberries
1 cup fresh lemon juice
1-1/2 cups sugar
2 quarts water

Place raspberries in a wide crockery or pottery bowl; crush lightly. Pour lemon juice
over. In a medium-sized saucepan, bring sugar and water to a boil; boil 3 minutes or until
sugar is totally dissolved. Pour over berries and lemon juice. Let stand until cool; strain.
Serve immediately over ice. Makes 8 servings.
To can fruit shrub: Heat strained mixture to boiling and pour into hot, sterilized canning
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
30 minutes. Remove from water and cool on racks away from drafts. Label before
storing. To use, pour over ice. Makes 4 quarts.

Great Old Fashioned American Recipes.pdf

Cooked Dried-Fruit Soup or Compote

Fruit soups or compotes are sometimes called fruit sauce and are served with a topping of
whipped cream, heavy pouring cream or sour cream. Although they are an integral part
of Scandinavian cooking, they are found in the cuisines of most cultures of the world,
which are in turn, the backbone of American country cooking. For example, Finnish
people serve cooked fruit soup for dessert over a creamy rice pudding. When fruits and
berries are in season, the dessert is made with fresh products. In winter months, fruit
soup is made by sweetening and thickening canned berries or fruit, or from dried fruits.

1 pound mixed dried fruit, apricots, pears, apples, pitted
prunes, light and dark raisins
2 quarts water or 1 quart each water and apple juice
1 cinnamon stick
3 lemon slices
1 cup sugar
2 tablespoons potato starch or cornstarch
1/4 cup water

Place fruit in a deep stewing kettle. Add liquid, cinnamon, lemon slices and sugar.
Simmer, uncovered, 45 minutes to 1 hour or until fruit is reconstituted and tender but
still firm. With a slotted spoon, remove fruit to a serving dish; discard lemon slices. In a
cup, dissolve starch in 1/4 cup water. Stir into boiling liquid. Cook, stirring, 5 minutes or
until thickened and clear. Pour over fruit. Serve warm. Makes 8 to 10 servings.

Variation
Fresh Berry Soup: Bring 1 quart fresh berries and 2 cups water to a boil with 3 lemon
slices; omit cinnamon stick. Discard lemon slices. Mix 1/2 to 1 cup sugar with starch and
1/4 cup water. Stir into boiling mixture. Cook, stirring, 5 minutes or until thickened and
clear. Makes 6 servings.

Great Old Fashioned American Recipes.pdf

Cornmeal Spoon Bread

This is called spoon bread because it is spooned from the pan. Often served for breakfast, it
is delicious with butter and maple syrup. Some like it with the main course at dinner in
place of bread or potatoes. In Virginia, it is a tradition to serve spoon bread with fried
tomatoes.

1 cup boiling water
1/2 cup cornmeal
1/2 cup milk
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon softened or melted butter
4 eggs, separated

Preheat oven to 400F (205C). Grease a 1-quart casserole or souffle dish. Pour boiling
water over cornmeal in a medium-sized bowl. Beat in milk. In a small bowl, mix flour,
baking powder and salt. Stir into cornmeal mixture with butter and egg yolks. In a large
bowl, beat egg whites until stiff; fold into cornmeal mixture. Turn into greased dish.
Bake just until puffed and golden, 25 to 30 minutes; do not overbake. Serve immediately.
Makes 4 to 6 servings.

Early American Corn Breads
Hoe cake and corn pone were the first basic forms of corn bread baked in the South. They
were simply cornmeal mixed with water, salted and baked. Hoe cake was baked on the
flat side of a cotton hoe over hot embers. Pones were the "appones" of the Indians,
shaped with the hands into small cakes and baked over an open fire. Spoon bread and
batter bread evolved when old-time Southern cooks put a dish of cornmeal mush into the
oven.

Great Old Fashioned American Recipes.pdf

Tuesday, October 10, 2017

Chili con Carne

Chili con carne is said to have been invented by Mexican residents of Texas. J.C.
Clopper, a reporter visiting San Antonio in 1828, described the dish this way: "When
they have to pay for their meat in the market, a very little is made to suffice a family; it is
generally cut into a kind of hash with nearly as many peppers as there are pieces of meat.
This is all stewed together."
Edward King, a Northerner writing in 1874, complained that the "fiery pepper biteth
like a serpent." But O'Henry liked it. He said it was a "compound full of singular savor
and a fiery zest."

2 pounds extra-lean ground beef
1 large onion, chopped
2 garlic cloves, minced or pressed
1 quart skinned fresh tomatoes or home-canned tomatoes, or
2 (16-ounce) cans tomatoes
1 (8-ounce) can tomato sauce [225ml]
4 cups beef broth
2 to 3 tablespoons chili powder
1 tablespoon ground cumin
Salt to taste
1/2 teaspoon dried leaf oregano
Dash of hot-pepper sauce
2 cups pinto beans, cooked*, or 2 (16-ounce/450g) cans pinto or red
kidney beans, drained

In a heavy Dutch oven, slowly brown beef with onion and garlic until meat is cooked
through. Add tomatoes with juice, tomato sauce, beef broth, chili powder, cumin, salt,
oregano and hot-pepper sauce. Simmer beef mixture, covered, 1-1/2 to 2 hours. Add
cooked or canned beans and simmer 30 minutes longer. Makes 8 servings.
*To cook pinto beans: Follow package directions. Or, wash and pick over beans; place in
a large saucepan. Cover with water and soak overnight. Drain. Cover with water again.
Simmer, covered, 2 to 3 hours or until beans are tender.
For the "quick-soak" method: Wash and pick over beans; place in a large saucepan.
Cover with water and bring to a boil. Remove from heat. Cover and let stand 1 hour.
Return to a simmer and cook, covered, 3 to 4 hours or until beans are tender.

Great Old Fashioned American Recipes.pdf