Old time Recipes

click on a recpie name and it will take you down to it

>>

German Potato Salad	Washington Chowder	Gooseberry Sponge	Mushroom Soup	Sour Milk Cake	Hoe Cakes
Easy to make	This should be good	Huuummmmm	Interesting!	Different	old time
Strawberry Butter	Carrot Loaf	Oatmeal Raisin Bars	Syurp [for Ice Cream]	Almond Lemon cookies	corn pone
Never tried this before	Carrots good for you	These will be good for breakfast	This is very good [Sweet]	Don't have any idea how much this makes	fancie Hoe Cakes
Red Lobster Clam Chowder	Pinon Cakes	Bourbon Flip	Hotdog Chili	Cherokee Puddin	Sweet Tater Puddin
Good with hard rolls and hot butter	Makes 6 cakes eat hot or cold	Don't drink to many!	Spice that Dog up!	Desert Time!	Better than it sounds
Green Termater Pie
Black Walnut Cake	Kentucky Derby Cheese Grits	Amish Shoo~Fly Pie	cushaw cake	cherry Cobler
Do lots With Greem Maters	A mess to hull	A tradition	Not tried this one	good eatin!	Sweet Desert
Pickled cabbage	Woodford Sweet Potato-Pecan Pie	Woodford Reserve Lemon Pie	Hot Brown Sauce	Mexican Casserole	SweetPotato & Tofu Soup
not sure of this	got to be good	got whiskey in it	very very rich	South of the border	Not Sure about this
Snake Guts	Potato Pancakes	Magic Cookie Bars	Pumpkin *Impossible* Pie	Creamy Eggnog	Meatloaf & Mushroom gravy
Ohhh My!	Breakfast fun	Sweet tooth	Very Very good	CHEERS	A full Meal
Pig Eat'n Cake	Chocolate Raspberry Sour Cream Cake	Chocolate Truffles	Leanne's Gingerbread Cake	Debby's Sweet Potato Casserole	Piccadilly Carrot Soufflé
Got this from a friend	this is VERY good	May be English	This is very easy	Yummy	Is Souffle like Tuffle?
Meat Loaf Pie	CARROT CAKE 1	CARROT CAKE 2	BUTTERNUT SQUASH SOUP
Recpie Exchange	Debby-La's Recipe	Another twist	from MJ-VT

German Potato Salad

1 quart  sliced cold potatoes
1 lemon
1/2 small onion
1/4 cup olive oil

slice the cold boiled potatoes, grate the onion over them, sprinkle with salt, and pour the olive oil over slowly, stiring lightly with a fork until each slice glistens with the oil. then add the juice of the lemon, and stir once more. set on ice an hour or so before serving.

2 medium size potatoes             1 cup  cream
1-1/2 cups  water                  1 cup  corn
1/2 small onion                    1 cup milk
1 teaspoon salt
1 cup stewed tomatoes

slice the onion and cook with the potatoes in the boiling salted water. when tender add the tomatoes and corn and bring to the boiling point. Heat the cream and milk and add to the vegetables just before serving.

2cups Cornmeal
1/2 teaspoon Salt
2 tablespoons bacon fat (or other shortening)
1 cup hot water
1 1/2 cups Cold water

Mix salt with meal,then pour hot water on the mix, add enough cold water to thin the mush till it will pour sort of slow out of the bowl. Add melted fat (or shortening) . Drop batter by spoonfuls on a hot griddle or skillet. Turn till both sides are brown. Then enjoy!

Corn Pone Cakes

1/2 teaspoon  soda
2 1/2 cups cornmeal              2 eggs
1 1/2 cups boiling water         1 cup flour
1/2 cup bacon drippings          2 teaspoons baking powder
1 cup Buttermilk                 1 teaspoon salt
1/2 cup cold water

Pour boiling water over meal in bowl. Add bacon drippings, cool, then stir in buttermilk and cold water. Next add beaten eggs,and flour, baking powder,soda, and salt all sifted together first. Beat thoroughly, turn into a well greased hot pan, with the batter a half inch deep. Bake in moderate oven 25 minutes

Strawberry Butter

Cream 1/2 cup of butter or margarine, gradually add 2 cups of shifted powdered sugar[ icing sugar] beat until fluffy. Blend in 1/2 teaspoon of vanilla or brandy extract and, ten ounces of crushed strawberries. then chill..[ not you!!... the mixture..[snicker].

Carrot Loaf

 
1 cup white sugar
2 eggs beaten
1 cup grated carrots
1 teaspoon soda
1/2 cup salad oil 
1 teaspoon vanila
1 & 1/2 cups of flour
1/2 teaspoon of salt

Cream sugar and, oil add eggs and carrots. Add dry ingredients. Mix well. Bake 350° degree oven for 50 to 60 minutes.

Heat oven to  350 degrees. Beat together the margarine 
and the sugars, add applesauce, egg whites, milk, and  
vanila. Stir well...Mix flour, baking soda, cinamon, 
and salt. stir in above mixture add oats and raisins...
mix well. Spread in greased 13x9 inch pan. Bake 25 to 30 
minutes till light brown. cool and cut into bars.  Yields 32 bars.





Syrup [for Ice Cream]


Three small whipping creams.....or  1 & 1/2 pints. 
2 cups brown sugar. 
1 cup white sugar.




Put over heat till mixture starts to boil, lower heat, 
stir constantly 1 & 1/2 hours..[ this is very good 
as an Ice Cream topping, or just to eat it with bread.] 
[ It has fudge taste.]






Almond Lemon Cookies


1 pound Crisco or Oleo
1 pound & 3 ounces sugar
1/2 Pound Toasted Almonds [coarsely cut]
1 Lemon Rind [fresh grated]
1 Orange Rind [fresh grated]
9 cups of flour
3 tablespoons of baking powder
1 teaspoon vanilla
1 dozen eggs



Add more  flour if the dough is to sticky.
Roll  into little loaves and, bake on greased pans 
at 375 degrees until light brown. Cut diagonally 
and then rebake until lightly browned.


 

Red Lobster Clam Chowder


2 cups of Potatoes {Peeled & Cubed 1/2 x 1/2" Pieces}
1 stick of  Butter
2 Tablespoons diced green onions {bulb only}
1/4 cup of flour
2 cans minced clams {605 oz. with juice}
1 teaspoon salt
16 oz. half & half
1/2 cup whole milk
1/2 cup clam juice
fresh parsley  {minced or garnished}




Place potatoes in a saucepan and cover with water. Cook on 
medium heat until tender.Remove potatoes from heat  drain 
and set aside. In 2 quart saucepan on medium low heat melt 
butter, add diced onions, cook until onions are slightly 
clear in color.  Add flour to butter and stir briskly. 
Mixture will start to thicken. Add half & half a little at a 
time while stirring briskly. mixture will be creamy and look 
like thick cream. Place salt, clams and juice, potatoes, bottled 
clam juice, and milk with mixture. On medium low temperature. 
Bring chowder to a slow boil. Turn the temperature  down to 
low and let chowder simmer  gently for 15 minutes, stiling 
frequently. Done




Pinon Cakes



2 cups Pinon Nuts {pinenuts}
3/4 cup of water
1/2 teaspoon of salt
2 tablespoons of cooking oil



Puree the nuts  in a blender, or chop  and then roll 
with a rolling pin  to a coarse meal.
mix the 
pinon meal with the water and salt to form a stiff 
batter. Let batter set at room temperature for about a 
hour before cookingPlace oil in a  large heavy skillet; 
heat until a drop of water will sizzel. Drop pinon batter 
from a tablespoon, shaping into 6 cakes about 3 & 1/2 inch  
diameter with a well  greased  spatula. Reduce heat and 
brown cakes slowly on each side. serve hot or cold as a bread.




Bourbon Flip


shake all the ingredients in a shakerwith ice and 
pour into a sourglass Garnish with nutmeg on top.  Enjoy!




Hotdog Chili

3 pounds of lean ground beef
1 can of beer
1 ten ounce can of tomato puree
6 tablespoons of chili powder
1 cup of corn flakes
Salt 


Brown ground beef and drain.Add remaining 
ingredients and simmer for  25 minutes.





Cherokee Puddin

6 tablespoons  cornmeal           1 teaspoon  soda
1/2 pint cold water               1 tablespoon ginger
1/2 cup suet chopped              1/2 teaspoon cinnamon
3 tablespoons  brown  sugar       1/2 teaspoon  nutmeg
1 cup molasses 
4 eggs



Boil the milk, put cold water in the meal to wet it. 
Pour meal into the  boiling milk along with  salt 
and  suet. Boil for  15 minutes, and keep stirring. 
If skim forms, remove it. you add 1/2 cup cold milk, 
sugar, and molasses. Stir the soda first into the 
molasses. Then add the spices, beat the yokes and the 
last thing is to put in the stiff beaten whites. Grease 
or butter the pan, and bake for a hour. Because there 
will be a little whey, let it cool for a while!




Sweet Tater Puddin

3 large  Sweet potatoes            1 Egg
1 cupfull  of sugar                1 tablespoon melted butter
1cupfull of  Milk                  1 teaspoon  grated  nutmeg


Grate potatoes , add sugar, and milk, and mix. 
Beat in egg and add butter, and nutmeg. Use a well  
greased  shallow pan. Bake at  350 untill brown. 
If you put  preserves  or such on top , brown at  
300° degrees








Green Termater Pie

2 cups  chopped Green Tomatoes         3 tablespoons  melted butter
1/2 cup Brown sugar                        or Margarine
2 tablespoons  cider vinegar           1/2 teaspoon salt
1/1 teaspoon  cinnamon                 3 cloves
1/2 cup chopped  raisins               1/4 teaspoon mace


Cover Tomatoes and boil quickly. Drain and add other ingredients.
 Put in a pie plate lined with rich pie  crust, 
and slash to let steam escape. Crimp crust edges.
Bake from 35 to 40 minutes in a hot  oven 375 degrees.




Black Walnut Cake


3/4 cup shortening                  1/4 teaspoon salt
2 cups sugar                        1 pinch of nutmeg
4 eggs                              3 teaspoons bakng powder
1 1/2 cups Black Walnut meats       1 cup milk
1/4 cup raisins                     Grated rine of 1 orange
3 cups cake flour                   1/4 teaspoon lemon extract
icing                               1/4 teaspoon  orange extract


Cream the shortening. Beat in slowly sugar and 
add the eggs, unbeaten, one at a time. 
Put nutmeg and raisins through food chopper and add the 
flour,sifted with the salt, nutbeg, and baking powder. 
Add to the mixture with the milk. stir in the orange 
rind and flavorings. Pour into oiled, square pan about 
8 inches wide. Bake slowly at 350 degrees for 50 minutes.
Cover with the walnut cream icing.





Kentucky Derby cheese Grits


4 cups boiling water             1 roll garlic cheese
1 teaspoon salt                  2 eggs
1 cup of instant  grits          Milk
1 stick of butter



Bring salted water to a boil and slowly  stir in grits.
cook 3 minutes, stirring  constantly. Remove from  the heat; 
Stir in butter and garlic cheese. Put eggs in a cup. Add milk
to make one  cup measure. Beat well and add ther grit mixture
Bake in 2 quart  casserole at  300 degrees for 1 hour 




Amish Shoo~Fly Pie


crumb mixture          syrup mixture


2 cups flour                                    1 cup molassas
3/4 cup brown sugar                             1/2 cup brown sugar
1/3 cup Lard  or shortening                     2 eggs
      or Butter                                 1 cup hot water
1/2 teaspoon nutmeg [optional]                  1 teaspoon baking  soda
1teaspoon cinnamon [optional]                      dissolved in hot water



1. Thoughly mix crumb mixture ingredients together
in a bowl until crumbs are formed.
line two 8 inch pie plates with half the crumb mixture.
Reserve the remaining half for the topping.
2. In a Separate bowl,mis syrup ingredients thoroughly
Pour half the syrup mixture into each unbaked 
crumb-lined pie plates, then sprinkle remaining 
crumb mixture on top.   Bake at 400 degrees 
Fahrenheit for  ten minutes,  then  reduce the heat
to  350 degrees and continue  baking for 50 minutes 
more. Cool  before eating.




Cushaw Cake


1 cup oil                      2 teaspoons Baking Powder
4 eggs                         1 teaspoon Cinnamon
2 cups sugar                   1 teaspoon Vanilla
2 cups all purpose flour       1/2 cup chopped nuts
1/2 teaspoon salt              2 cups cooked  cushaw
2 teaspoons  soda



  Cream oil, eggs and sugar. Mix flour, salt, soda,
baking powder and cinnamon. Blend into egg mixture
and add vanilla, nuts and cushaw. 
  Pour into a greased  and floured  Bundt pan. 
Bake for one  hour at 350 degrees. when cool  frost
with cream cheese icing.

  To make cream cheese icing: Beat one 8 ounce
package softened cream cheese, 1/2 cup softened 
butterand 2 teaspoons vanilla, until light and fluffy.
Gradually add 5-3/4 to 6-1/4 cups powdered  sugar, 
2cups at a time.Gradually beat in powdered sugar 
to reach spreading consistency.






Cherry Cobbler


1/2 cup  butter              1 cup  sugar
1/2 cup sugar                1 tablespoon flour
1/2 cup flour                1 pint cherries
1teaspoon baking powder      1/4 cup  water
1/2 teaspoon salt
1/2 cup of milk



Mix the ingridents on the left side in order, 
and put in the bottom of a 1-1/2 guart baking dish.
  Mis the  ingridents on the right side  
and pour over the first mixture.
  Bake in moderate oven until brown. 
when done a rich crust  will appear on top.







Pickled Cabbage


2 gallons  chopped or shredded white  cabbage
12 medium white onions chopped
1/2 cup salt
1 quart white vinegar
12 cups sugar
1-1/2 cups mustard
1 box pickling spices
3 or 4 tablespoons of Turmeric



Sprinkle cabbage and onion mixture with salt. Let
Stand till  water seeps, squeeze water from cabbage mixture
If to salty rinse, if salt  is needed  add to taste.
Mix vinegar and sugar.  Tie spices  in a cheese cloth bag
Add to  vinegar and sugar mixture. 
Boil 20 minutes or until liquid turns brownish in color
Add cabbage, turmeric and mustard  to boiling vinegar.
Mix one cup of sugar and one  cup of flour. Add
to cabbage to thicken. let mixture come to a boil
but  do not boil as this will soften the cabbage.
Place in  sterilized jars  and seal




Woodford Sweet Potato-Pecan Pie


1/4 cup butter                           1/3 cup dark corn syrup
1/2 cup brown sugar                      1/2 teaspoon salt
1 cup canned or fresh mashed             1 teaspoon vanilla            
    Sweet Potatos                        3 large eggs lightly beaten
1/4 cup Woodford Reserve Bourbon
1 cup broken pecans



Cream together the butter and brown  sugar. Add sweet potatoes 
and lightly beaten eggs, mix well. Next add syrup and Bourbon,
salt, vanilla, and pecans. turn into a 9 inch pie shell.
  Bake at  425 degrees for 10 minutes, reduce heat to 325
Degrees and continue baking for 25 to 30 minutes




Woodford Reserve Lemon Pie


2 tablespoons grated lemon rhind           2 cups sugar
2 tablespoonsWoodford Reserve Bourbon     1 tablespoon flour
4 eggs lightly beaten                     1/3 cup fresh lemon juice
1/4 cup half & half                       1 tablespoon white cornmeal
3 tablespoons melted  butter



soak  grated lemon rhines in bourbonfor 10 minutes.
mix flour and meal with sugar. Add beaten eggs,
and mix well. Add lemon juice, and rine andbourbon,
and mix well. Add half & half, and butter
and mix well.
   Pour into a 9 inch pie shel, and bake
at 375 degrees for 30 to 35 minutes  or
until set.
   For  tarts bake at 350 degrees  for 25 to 30 
minutes.   These freeze  Very well




Hot Brown Sauce
>

2 table spoons butter                  1 cup whole milk
1 tablespoon diced sweet onion         1/2 teaspoon Worcestershire sauce
1 tablespoon Woodford Reserve Bourbon   salt and white pepper to taste
1/2 cup sharp cheddarcheese, grated    2 tablespoons flour
2 tablespoons Parmesan cheese, grated



  Melt butter, add onion,and saute until transparent.
Add Bourbon, and cook until liquid has evaporated,
about two minutes. Add flour,stirring
constantly; cook one minute. whisk in milk
and stir until sauce thickens and will  coat
the back of the spoon. Add worcestershire sauce.
Season with salt and white pepper to taste.
Add grated  cheeses, and stir until incorporated.
Sauce may be made in advance and will keep
about five days in the refrigerator.
  to make hot browns:'We like to use
salt-risen toast for hot browns. simply 
stack the toast with thinly sliced  turkey breast,
cover each with a  quarter-cup of sauce, toped 
with sliced tomato and crisscrossed broiled
bacon slices. Sprinkle each sandwich with 
some cheddar and parmesan mixed and paprika.
Bake  in a 375 degree oven for 10 to 12 minutes.






Mexican Casserole


1 1/2 cups  crushed  tortilla chips         1 cup chopped Red onion
1 Pound shredded cooked chicken             1 green bell pepper, cut
  {from a small  roasted  chicken]            into 1/4 inch  dice
1 can [15 1/2 ounces] garbanzo beans        1/4 cup chopped  fresh 
  Drained                                     cilantro leaves
1 can [15 1/2 ounces] kidney beans          1 tableSpoon minced Garlic
  Drained                                   Salt & freshley ground Black
1 can [15 1/2 ounces] corn kernels            pepper, to taste
  Drained                                   6 ounces grated Monterey
1 can [8 ounces] Tomato sauce                 Jack cheese
1 cup prepared salsa                        6 ounces grated  sharp 
                                               Cheddar cheese

                          Garnishes
                 2 cups diced [1/4 inch] ripe tomatoes
                 1 cup sour cream
                 1/2 cup chopped  fresh cilantro leaves



1.Preheat oven to 350º F. Grease a 13x9 inch baking dish.
Then scatter the crushed  tortilla chips evenly on the bottom.
2.combine the ciicken, beans, corn, tomato sauce,
salsa, onilon, bell pepper, cilanto, garlic, salt and pepper 
in a bowl. Place half the mixture evenly in the baking dish
combine the cheeses, then sprinkle half over the mixture.
adding the cheese on the top ;and especiallyin the middle
"helps to keep the casserole from  crumbling when you cut it.
3.cover with the remaining  half or the chicken and
bean mixture and sprinklethe remaining cheeses over the top. 
4.bake for 30 minutes. Let stand for 5 minutes  before serving.
Serve the  Garnishhes in bowls  so guest can top their
portions with diced tomatoes,sour cream anda
sprinkle of cliantro.

 serves 8 per serving.: 440 Calories,33g Carbohydrates
36g Protein, 18g fat, 90mg cholesteral.







SweetPotato & Tofu Soup


1 tablespoon Olive oil              2 tablespoons each of minced fresh 
1 oniln  chopped                       shives, and fresh basil
2 cloves garlic minced              1/2 Teaspoon ground cinnamon
1 large sweet potato peeled         1/4 Teaspoon curry  powder
  and diced                         1/2 Teaspoon salt
1/2 cup white wine                  Pinch of Nutmeg
2 cans [14 1/2 ounces each]         Freshly ground pepper
  Chicken broth                     1 cup soy milk
7 ounces firm tofu diced            sour crea



Heat oil in medium saucepan; add onion, garlic. cook
over low heat until wilted, 3 minutes.Turn heat  to 
high; add sweet potato and wine.Heat to a simmer;
cook 5 minutes.add broth; heat to a boil.
  Combine sweet potato mixture, tofu, chives, basil, 
cinnamon, curry powder, salt, nitmeg and pepper to 
taste in a food  processor; puree until smooth.
Return soup to saucepan; add soy milk. heat to simmer;
serve with sour cream.
   yields 4 servings




Snake Guts


3 ripe avocados
3 tablespoons  tomato salsa
Pinch of salt
1 teaspoon lemon juice
1 cucumber sliced
tortilla chips




Peel the avocados  and remove their pits.
Mash the avocado in a bowl with a fork. 
Mix in salsa, salt, and lemon juice.
Place cucumber slices around the rim of the  bowl
then spoon in the avocado mixture. 
Serve with tortilla chips




Potato Pancakes


6 Medium potatoes
2 tablespoons  flour
1 teaspoon salt
2 eggs
2 teaspoons baking powder
1 small onion
Dash of pepper and cinnamon, if desired



Grate potato amd onion. Add remainng ingredients
and mix well. Drop from tablespoon into a frying
panPartially filled with hot oil. Fry until well
browned on both sides.






Magic Cookie Bars


1/2 cup butter or margarine
1-1/2 cups  graham cracker crumbs
1 can Eagle brand sweetened condensed milk
1 [6 ounce package] chocolate or butterscotch chips
1 [6-1/2 ounce]  can flaked coconut
1 cup chopped nuts
 



In a 13 x 9 inch baking pan, melt butter. Remove from heat. 
Sprinkle crumbs over the butter. pour milk over the crumbs
evenly. Top with chips. nuts and coconut. Press down evenly.
Bake at 350°F for 25 minutes or until golden brown. cool.
Cut into  bars. Enjoy!






Pumpkin *Impossible* Pie


1/2 Cup Baking mix {Bisquick]
4 eggs
15 ounce can pumpkin
1/2 Teaspoon cinnamon
1 teaspoon Ginger
1 Teaspoon Nutmeg
2 cups milk
3/4 cup  sugar



Use a non-stick pie pan to make this

Combine all  ingredients in a blender and blend 
for  three minutes./Or use a electric mixer
on  high. Pour into  greased and floured pie pan.
Bake one hour at 350° . Cool and Refrigerate.
Serve with your favorite shipped topping.




Creamy Eggnog


1 quart milk                  1 tablespoon Vanilla extract
12 eggs                       1/2 teaspoon grounded nutmeg
1/4 teaspoon salt                 Divided
1 1/2 cups sugar              1 quart whipping cream
3/4 to 1 1/2 cups bourbon{woodford reserve}



  Heat milk in a large saucepan over medium heat----Do not  boil
  Beat eggsand salt at medium speed with an electric mixer  until 
thick and pale. Gradually add sugar, beating well. Gradually
stir about 1/4 ofhot milk into egg  mixture. Add to remaining 
hot milk, stirring constantly. 
  Cook over medium low heat stirring constantly, 25 to 30 minutees 
or until milk mixtrue thickens and reaches 160° {degrees}.
  Stir in bourbon vanilla, and 1/4 teaspoon nutmeg. Remove
from heat and cool. cover and chill up too two days.
   beat whipping  cream at medium speed with an 
elecrric mixer until soft peaks form. fold whipped  cream 
into milk mixture. sprinkle the remaining 1/4 teaspoon nutmeg before
serving. Makes  three {3} quarts.
Note ---1/2 to 2 cups of milk may be substituted for  bourbon.




  
Meatloaf & Mushroom gravy


2 slices  soft sandwich bread     1/2 teaspoon dried red pepper
1 cup whole milk                      flakes
2 tablespoons unsalted butter     2 Large eggs
1/2 cup finely choped onion       1/4 cup Ketchup
  {from 1 medium onion}           1/4 cup Dijon mustard
1/4 cup finely chopped carrot     2 Pounds ground beef
  {from one small carrot}         2 tablespoons chopped 
1/4 cup finely chopped celery       fresh Parsley
  {from 1 stalk of celery}        1 tablespoon chopped fresh Basil
2 Garlic cloves, minced           1 teaspoon chopped fresh Thyme
1 tablespoon coarse sea salt      1/2 teaspoon chopped  fresh 
1 teaspoon freshly ground black     rosemary
  Pepper




   Pre heat the oven to 350° F
   Cut the crust off  the slices of bread. In a smaqll bowl, soak
the bread in the milk for 15 minutes, then drain and squeeze to remove 
excess liquid.
   Melt the butter in a saucepan over a mediun-low heat. Add the onion, celery, carrot, and garlic. Cook 10 minutes, or until the
vegetables are soft. Remove from theheat
and allow to cool.
   combinethe sauteed vegetables with all the other 
ingredients in a large mixing bowl. Mix by hand until all the 
indgredients are well-incorporated.
   Fill the terrine pan with the meat mixture. Place the terrine
in a slightly larger baking pan to catch any dripping grease.
Bake in the middle part of the preheated oven for 1 hour and
10 minutes. use a toothpick test to determine doneness:
When the juice run clear and the toothpick comes out clean, 
the meatloaf is ready. serve with the mushroom gravy
{Recipe below} Makes  4 servings.


Mushroom Gravy


2 tablespoons unsalted butter        2 tablespons all purpose flour
1/2 Medium yellow onion, diced       2 cups veal stock or chicken stock
   {about 1/2 cup}                   1 teaspoon coarse salt
1/2 pound white button mushrooms     1/2 teaspoon freshly ground 
   rinsed, patted dry and                black pepper
   thinly sliced.





   Melt the butter in a medium saucepan over medium heat.
Add the onion and saute for 2 minutes, or  until soft
Add the mushrooms andsaute till  golden brown, about 5 minutes
Add theflour andcook for 1 to 2 minutes, stirring constantly.
Add the stock and allow to come to a boil. Add the
salt and pepper, and continue to boil until thickened,
5 to  10 minutes. Adjust the seasoning  and serve.





Pig Eat'n Cake


1 18-oz box Duncan Hines Golden Butter Recipe 
  cake mix 
1 8-oz can mandarin oranges with juice 
3 eggs 
1/2 cup oil or margarine 
1 16-oz container non-dairy whipped topping 
1 box large instant vanilla pudding 
1 16-oz can crushed pineapple, drained 



Combine cake mix, mandarin oranges, eggs, and oil. Beat on 
medium speed for 4 minutes. Pour into three greased layer 
cake pans. Bake at 350 degrees for 20 - 25 minutes. 
Mix whipped topping, pudding mix, and crushed pineapple 
together to fill and frost cake. You needn't frost the 
sides of this cake. Garnish on top with extra mandarin 
oranges and fresh strawberries.-----Pig out! 





Chocolate Raspberry Sour Cream Cake


1 pkg Duncan Hines Moist Deluxe         1 tub Duncan Hines Creamy 
     Devils Food Cake mix                   Home-Style Cream Cheese
1/4 cup cold water                          Frosting. [Divided usage]  
1/3 cup vegetable oil                   1/2 Cup Seedless red Raspberry Jam
4 large eggs                            2 tubs Duncan Hines creamy 
2 cups Daisy Brand                          Home-Style Classic Chocolate
     sour cream [divided usage]             Frosting
Fresh raspberrys optional



1. Pre heat oven to 350°F. Grease and flour two 8-inch round pans.
2. Blend cake mix, water, oil, eggs and one cup sour cream in a large bowl.
   Beat at low speed  until moistened [about 30 seconds]. Beat at medium  
   speed for two minutes. Pour into pans. Bake and cool cakes 
   according to package directions.
3. To assemble, place one cake layer on serving platter. spread 3/4 cup
   cream cheese frosting on top of the layer. Spread jam on top of cream 
   cheese frosting. top with remaining layer. frost top and sides of cake 
   with chocolate frosting.
4. to prepare sauce, blend remaining cream cheese frosting and 1 cup 
   sour cream in a  small bowl until smooth and creamy. Garnish top of 
   frosted cake with 2-3 table spoons of sauce in center and fresh
   raspberries. Place 2 tablespoons sauce on center of each  serving
   plate and top with a slice of cake. Garnish with freash raspberries
   if desired. 

For a different  twist, try other seedless jams such as cheery, strawberry
or black berry..

Makes 12 servings.




Chocolate Truffles


9 oz. semisweet chocolate (Belgian is recommended)
1 cup heavy cream
¼ cup unsalted butter
3 tablespoons Sucanat {same as Sugar}
3 tablespoons Grand Marnier or Caraco liquor
1/4 cup cocoa powder
1/8 cup instant coffee (optional)



Melt the chocolate and half the butter in a pan over 
warm water (or in a double boiler). Add the cream, 
the rest of the butter and the Sucanat,{or sugar} 
stirring vigorously between each additional item. 
Do not overheat. Stir in the liquor. Remove from heat, 
place in a bowl, and cool. Place the bowl in the 
refrigerator overnight. Once set, shape into balls 
and roll in cocoa, ground almonds, roasted ground hazelnuts, 
praline, or other coating as desired. Package as desired.

Makes about 30 truffles.




Leanne's Gingerbread Cake


 
1 cup dark molasses (I prefer unsulfured)
1/2 cup boiling water 
5 Tablespoons butter (I chop it up a bit)
1/2 teaspoon salt
1-2 teaspoons ground ginger (add a pinch more if you want it "spicier")
1 teaspoon baking soda
2 cups unbleached cups flour
2 Tablespoons powdered sugar



Use a wooden spoon, not a mixer!!
 
Pre-heat your oven to 375 degrees and have a 9 x 9 x 2 inch baking 
pan ready, ungreased and unfloured! Use a glass measing cup to 
measure the molasses, then pour the molasses into a large bowl. 
Pour the boiling water into the same cup you used to measure the 
molasses ... then pour that into the bowl. This makes sure 
you get all the molasses into the cake and cleans the cup, too! 
Add coarsely chopped butter to the bowl; stir to help the 
butter melt into the combined hot water and molasses. 
Stir in salt, ground ginger, baking soda, and flour. Stir just 
until all of the ingredients are mixed and moist. 
Pour into the baking pan. and bake for 25-35 minutes. The cake is 
done when it pulls slightly away from the pan and a toothpick 
inserted into the middle of the cake comes out clean. Cool 
briefly and sprinkle powdered sugar on top. Serve warm! 




Sweet Potato Casserole


         Ingredients:                           Topping:


3 cu. cooked, mashed sweet potatoes       1 cu. light brown sugar
2 eggs beaten                             1/3 cu. margarine, softened
1/3 cu. milk                              1/2 cu. flour
1 cu. sugar                               1 cu. chopped pecans
1/2 cu. margarine, melted                 
1 tsp. vanilla
 
 


Mix & put in buttered shallow baking dish.  Sprinkle 
with topping. I like to beat with mixer to make 
consistency smooth so all is well mixed.
 
Topping:

I like to cut in margarine rather than melt.  Works easier 
for me that way.Mix margarine with sugar and flour.  Add 
nuts; mix & put on top.  Bake at 350 for 25 minutes.




Piccadilly Carrot Soufflé


3 ½ lbs. peeled carrots			¼ cup plain flour
1 ½ lbs. sugar (3 cups)			6 eggs, beaten
1 tbsp. baking powder			½ lb. butter
1 tbsp. vanilla				powdered sugar


	Steam or boil carrots until extra soft. While warm, add 
sugar, baking powder, and vanilla. Whip with mixture until 
smooth. Add flour and mix well. Add beaten eggs to mixture 
and blend. Add softened butter and blend.
	Pour into baking dish sprayed with Pam. Pour dish 
only half full (may use two baking dishes, if necessary). 
Bake at 350° for about one hour or until golden brown. 
Sprinkle with powdered sugar.
									
Bliss Kendrick




Meat Loaf Pie


Combine 1-1/12 pounds ground meat (deer is good)
2 eggs
1 c milk
1-3/4 c Progressive Itaiian Bread Crumbs
1 t salt
1/2 t sage



Press in bottom and up sides of large pie plate.
Bake 35 minutes at 350*
Remove from oven and place slices of cheese to cover.

Mix as directed:
1 package of Roasted Garlic Potatoes
Put potatoes on top of cheese.

delphineganeypaul





  CARROT CAKE 1



DRY MIx                                Icing

2 CUPS SUGAR                           AT ROOM TEMP MIX;
2 CUPS FLOUR                           1CUP PECANS
2 TSP CREAM TARTAR                     1 STICK MARGARINE
3 TSP CINNAMON                         1 BOX POWERED SUGAR
1 TSP SALT                             8 OZ. CREAM CHEESE
1 TSP SODA                             2 TSP VANILLA

MIX TOGETHER
 
1/2 CUP WESSON OIL
4 EGGS
3 CUPS GRATED CARROTS
 
MIX THOUTOUGHLY ALL INGREDIANTS, BAKE 375 DEGREES UNTIL DONE 
25 - 30 MINUTES
DID NOT SAY ANYTHING ABOUT LAYERS PROBABLY 2 




CARROT CAKE 2


Ingredients:                    FROSTING 

2 CUPS FLOUR                    1 - 8 OZ CREAM CHEESE
2 CUPS SUGAR                    1/2 STICK BUTTER
2 TSP BAKING POWDER             1 BOX POWERED SUGAR
2 TSP SODA
2/3 TSP CINNAMON
1 TSP SALT
4 EGGS
1 1/2 CUPS WESSON OIL
3 CUPS GRATED CARROTS
1/2 CUP CHOPPED NUTS
 
MIX TOGETHER ALL DRY IN GREDIANTS. BEAT EGGS AND OIL. 
COMBINE DRY INGEDIANTS WITH EGGS AND OIL MIXTURE. 
ADD CARROTS AND NUTS. POR INTO 3 GREASED 9 INCH  LAYER PANS. 
BAKE AT 300 DEGREES 45 MINUTES OR 350 DEGREES 25-30 MINUTES.
 
FROSTING
CREAM TOGETHER CREAM CHEESE AND BUTTER. ADD SUGAR BEAT WELL. 
FROST LIGHTLY BETWEEN LAYERS THEN ICE SIDES AND TOP
 
 



  BUTTERNUT SQUASH SOUP



1 butternut squash (about 2-1/2 lbs), or equivalent small cooking pumpkin
3 Tbs butter
3 Tbs olive oil
2 medium carrots, sliced
2 large onions, peeled & sliced
3 medium potatoes, peeled & cubed
1 Tbs brown sugar
6 cups chicken stock (College Inn canned works fine)
2 cups water
1 Tbs fresh grated ginger
1 cup medium cream or milk (omit this for freezing, or defluffing)
Salt & fresh-ground black pepper




Bake squash or pumpkin @ 350 until tender, set aside.
In heavy soup pot, heat butter & oil until butter melts, add carrots, 
onions & potatoes, toss to coat. Sprinkle with salt, pepper & sugar, 
cover tightly and cook low heat until potatoes are tender (30-40 
min.) Transfer to food processor or blender (Or mash by hand). 
Process until smooth. Return pureed veggies to pot, add stock and 
water, heat to a simmer.  Mash baked squash or pumpkin (should be 
about 3 cups). Stir into simmering broth, add grated ginger root and 
cook uncovered for about 30 minutes, or until thickened slightly. 
Taste and adjust seasonings.

Serve with parsley garnish. A good black bread or a garlicked 
baguette, and feast. 

MJ-VT

 
 
 
 
 
 
 
 
 
 










©..... W. Edwin Harris