home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
QBMOM01.ZIP
/
QBMOM01.QBF
< prev
Wrap
Text File
|
1992-02-03
|
44KB
|
1,243 lines
-Begin Recipe Export-
Title: Oil and Vinegar Dressing
Keywords: Mom's, Dressings, Salads
Source: Recipe booklet from from Crisco Oil
Use 2 measures of oil to one of vinegar.
Season salad as desired with salt, pepper, herbs, or salad seasonings.
Sprinkle oil over salad, tossing lightly to coat, then add vinegar and toss
gently.
Add 1 or 2 tablespoons to meat loaf mixture before shaping.
-End Recipe Export-
-Begin Recipe Export-
Title: Honey French Dressing
Keywords: Mom's, Dressings, Salads
Recipes from Crisco Oil
Makes about 2 1/4 cups
1 cup Crisco Oil 1/2 cup cider vinegar
1/2 cup honey 1/2 cup onion (finely chopped
1/2 teaspoon salt 1 tablespoon Worcestershire sauce
1/3 cup chili sauce
Combine all ingredients in a jar with a tight-fitting cover.
Shake vigorously. Chill.
Serve on mixed vegetables, fruit, or mixed green salads.
Substitute for cooked dressing or mayonnaise in potato salad
Combine with herbs and chopped onion for barbeque sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Italian Dressing
Keywords: Mom's, Dressings, Salads
Recipes from Crisco Oil
(Makes about 1 2/3 cups)
2 tablespoons sugar 1/2 teaspoon garlic salt
1 teaspoon salt 1/4 cup finely chopped onion
1/2 teaspoon dry mustard 1/2 cup wine vinegar
1/2 teaspoon paprika 1/2 cup catsup
1/2 teaspoon oregano 1/2 cup Crisco Oil
Combine dry ingredients in a jar with a tight-fitting cover. Add remaining
ingredients. Shake vigorously. Chill.
Serve on salad greens, sliced tomatoes, or bean salad.
Brush on meats such as hamburger or cubed steak before broiling.
Use as a marinade or basting sauce for flank steak, chicken, or pork.
-End Recipe Export-
-Begin Recipe Export-
Title: Caffe Espresso
Keywords: Mom's, Beverages
This Italian coffee (pronounced "kah-fay' espress'-so") is today's most
popular, wonderfully strong and dark, demitasse. To make Italian coffee, get
jar of instant espresso or instant dark-roast coffee.
Serve.... (end of page)
-End Recipe Export-
-Begin Recipe Export-
Title: Turkish Coffee
Keywords: Mom's, Beverages
To save the bother of traditional triple brewing, use powdered, Turkish-type
coffee mix (from specialty food store) that's already blended with sugar and
a smidgen of cinnamon. Just add water and bring to boil. Pour into tiny
cups. To do as they do on the Continent, dash a few drops of cold water from
the tip of a spoon to settle grounds before drinking. Don't stir. For
nibbling, offer cups of golden raisins and salted almonds, plate of
macaroons.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Coffee
Keywords: Mom's, Beverages
2 tablespoons instant
coffee
1/4 cup sugar
Dash salt
2 1-ounce squares
unsweetened chocolate
1 cup water
3 cups milk
Whipped cream
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low
heat until chocolate has melted. Simmer 4 minutes, stirring constantly.
Gradually add milk, stirring constantly until heated. When piping hot,
remove from heat and beat with rotary beater until mixture is frothy. Pour
into cups and sail a dollop of whipped cream on the surface of each. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Viennese Spiced Coffee
Keywords: Mom's, Beverages
1/3 cup instant coffee
3 tablespoons sugar
8 whole cloves
3 inches stick cinnamon
3 cups water
Whipped cream
Ground cinnamon
Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon,
and water. Cover, bring to boiling. Remove from heat and let stand, covered,
about 5 minutes to steep. Strain. Pour into cups and top each with spoonful
of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon
sticks as muddlers. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cafe au Lait
Keywords: Mom's, Beverages
1 cup milk
1 cup light cream
3 tablespoons instant coffee
2 cups boiling water
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile,
dissolve coffee in boiling water. Before serving, beat milk mixture with
rotary beater-till foamy. Pour milk mixture into one warmed pitcher or
server, and coffee in another. To serve: Fill cups from both pitchers at the
same time, making the streams meet en route. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: West Indies Coffee
Keywords: Mom's, Beverages
3 1/2 cups milk
1/4 cup instant coffee
1/4 cup brown sugar
Dash salt
Bring milk just to boiling. Pour over coffee, brown sugar, and salt,
stirring to dissolve. Serve in mugs. Makes between 4 and servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Plantation Coffee Punch
Keywords: Mom's, Beverages
1/4 cup sugar
1/3 cup instant coffee
Dash salt
1 teaspoon vanilla
5 cups milk
1 pint vanilla or coffee ice cream
Whipped cream
Nutmeg
Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves.
Chill until serving time. Then ladle ice cream, by large spoonfuls, into
punch bowl; pour coffee mixture over. Top with puffs of whipped cream and
sprinkle with a little nutmeg. Serve in punch cups. Makes 12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Brioche
Keywords: Mom's, Breads
1 package active dry yeast
1/4 cup water
1/2 cup milk, scalded
1/2 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
3 1/4 cups sifted enriched flour
3 beaten eggs
1 beaten egg yolk
1 slightly beaten egg white
1 tablespoon sugar
Soften active dry yeast in warm water. Cool milk to lukewarm.
Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming
thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour. Add
softened yeast, eggs, and egg yolk; beat well. Stir in remaining flour; beat
5 to 8 minutes longer. Cover; let rise in warm place till a little more than
double (about 2 hours).
Stir down; beat well. Cover tightly with aluminum foil, place in
refrigerator overnight. Stir down; turn out on lightly floured surface.
Divide dough in fourths; set one section aside. Cut the other three sections
in half and form each piece in 4 balls (24 in all). Form the reserved
sections into 24 smaller balls. Place large balls in greased muffin pans.
Poke indentation in top of each and moisten hole slightly with water. Press
small ball in each indentation. Cover; let rise in warm place till double
(about 1 hour).
Combine egg white and 1 tablespoon sugar; brush tops with mixture. Bake at
375° about 15 minutes, or till done. Serve warm. Makes 2 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Swedish Egg Coffee
Keywords: Mom's, Beverages
For 40 servings: Mix 1 or 2 slightly beaten eggs with 1 pound coffee--any
grind. Place in a wet muslin bag large enough to hold twice that amount;
tie..(First boil muslin in clear water, then rinse.) Bring 2 gallons (8
quarts) fresh cold water to a rolling boil, then reduce heat below boiling
point. Add dash salt. Add bag of coffee, and submerge it. Cover, brew over
low heat (don't boil) at least 30 minutes. Push coffee bag down several
times. Remove bag and keep coffee hot.
-End Recipe Export-
-Begin Recipe Export-
Title: Cappuccino
Keywords: Mom's, Beverages
1/4 cup instant espresso or instant dark-roast coffee
2 cups boiling water
1/2 cup heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel
Dissolve coffee in boiling water. Pour into small, tall cups filling only
about half full. Offer sugar. Now pass whipped cream-- everyone adds a
spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the
cream into coffee til...
-End Recipe Export-
-Begin Recipe Export-
Title: Caffe di Cioccolata
Keywords: Mom's, Beverages
1/4 cup instant espresso
1/4 cup instant cocoa
2 cups boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon
Combine coffee and cocoa.
Add boiling water and stir to
dissolve. Pour into demitasse
cups. Top each serving with
whipped cream and shredded
orange peel. Serves 6 to 7.
-End Recipe Export-
-Begin Recipe Export-
Title: Fiesta Hot Cabbage Slaw
Keywords: Mom's, Salads, Slaw
Source: Sunset Magazine, December 1961
The red and green of pimiento and pickle fleck this shredded cabbage salad,
over which you pour a heated dressing with an especially fine flavor.
1 medium sized cabbage
1 can (4 oz) pimiento
1/2 cup chopped sweet pickles
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dry mustard
2 tablespoons olive oil or other salad oil
2 eggs, slightly beaten
1/2 cup whipping cream
Finely shred the cabbage and cut the pimiento into thin strips; combine in a
bowl with the chopped sweet pickles.
In a saucepan combine the vinegar, water, sugar, salt, paprika, mustard, and
salad oil. Heat to the boiling point. In a bowl, mix the eggs with the
cream. Slowly stir the hot mixture into the eggs and cream, then return the
entire mixture to the pan. Place over low heat and cook stirring constantly,
until slightly thickened. Pour, while still hot, over the cabbage mixture.
Toss all the ingredients together lightly and serve immediately while still
warm. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cook up an Oriental Hot Pot
Keywords: Mom's, Oriental, Appetizers
Midnight supper, perhaps for New Year's Eve or after the show, can be exotic
in a hurry. The foods are sliced ahead, the sauces made, then all stowed in
the refrigerator. When guests are hungry, the hostess simply heats the broth
and sets out the makings.
Genghis Khan hot pot is another name for this Chinese specialty. Or maybe
you've seen it on restaurant menus as volcano soup. We show an
honest-to-goodness Mongolian cooker with a charcoal chimney in the center,
but any chafing dish or electric skillet will do as well.
What's cooking. Everything on the tray is raw, of course--chunks of
eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of
chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach to
simmer along with the other foods is ready in the big red bowl. The broth is
chicken bouillon that boasts a faint overtone of ginger. Individual bowls of
fluffy rice are served at the same time as Hot Pot.
The how-to. You pick out a few choice tidbits at a time and drop them from
chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few
minutes, fish them out to dip into zesty sauces on your plate, like Peanut
or Red Sauce, Chinese Mustard or Ginger Soy.
Traditionalists poach eggs in the broth when it has taken on subtle flavor
from the foods that have simmered in it. At the very last, the hostess may
ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a
fruit bowl and candied ginger with coffee or tea.
Etiquette: Use one set of chopsticks for cooking and fishing out morsels
from Hot Pot, use a second set for eating. If only one set is provided for
each guest, simply reverse your chopsticks (large ends down) when you cook
or help yourself to food.
Oriental Hot Pot
1 pound raw shrimp, peeled and deveined
2 chicken breasts, skinned, boned, and sliced very thin, across grain
1/2 pound beef sirloin sliced very thin, across grain
1/2 head Chinese cabbage or 1 lettuce heart, coarsely cubed
1 cup cubed egg plant or 1 5-ounce can (2/3 cup) water chestnuts,
drained and thinly sliced
1 1/2 cups halved fresh mushrooms
4 cups small spinach leaves (stems removed)
3 14-ounce cans (5 1/4 cups) chicken broth
3 chicken bouillon cubes
1 tablespoon monosodium glutamate
1/2 tablespoon grated gingerroot or 1/2 teaspoon ground ginger
Chinese Mustard
Ginger Soy
Peanut Sauce
Red Sauce
Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large tray
or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo
tongs, chopsticks or long-handled forks as cooking tools for guests.
Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his tidbits
are cooked, he lifts them out and dips into the sauces on his plate. Serve
with rice. Makes 4 servings.
To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Sauce
Keywords: Mom's, Oriental, Appetizers, Sauces
1/2 cup chunk-style peanut butter
1 1/2 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon sugar
2 drops Tabasco sauce
1 clove garlic, minced
1/2 cup water
Thoroughly combine the first 6 ingredients; slowly stir in the 1/2 cup
water, mixing until smooth. Makes about 1 cup.
-End Recipe Export-
-Begin Recipe Export-
Title: Chinese Mustard
Keywords: Mom's, Oriental, Appetizers, Sauces
1/4 cup boiling water
1/4 cup dry English mustard
1/2 teaspoon salt
2 teaspoons salad oil
Stir boiling water into dry English mustard. Add salt and salad oil. For
yellower color, add a little turmeric.
-End Recipe Export-
-Begin Recipe Export-
Title: Red Sauce
Keywords: Mom's, Oriental, Appetizers, Sauces
3 tablespoons catsup
3 tablespoons chili sauce
1 1/2 tablespoons prepared horseradish
1 teaspoon lemon juice
Dash Tabasco sauce
Salt and pepper to taste
Combine all ingredients, mixing well. Makes about 1/2 cup of sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Ginger Soy Sauce
Keywords: Mom's, Oriental, Appetizers, Sauces
1/2 cup soy sauce
1 1/2 teaspoons ginger
Combine the soy sauce and ginger. Bring to boiling; serve hot.
-End Recipe Export-
-Begin Recipe Export-
Title: Far-East Rice
Keywords: Mom's, Oriental, Appetizers, Rice
Wash 1 cup uncooked rice in a bowl or pan, swishing the grains around in the
water with your hand; repeat washing in 3 or 4 changes of water to remove
starch on outside of grains. Drain in sieve. Put washed rice in a 2-quart
saucepan; add 1 1/2 cups cold water (if any rice clings to sides of pan,
scrape down). Cover pan--now you won't lift lid till rice is done. Bring to
vigorous boil over high heat. Turn heat to low as possible; cook 3 minutes.
Bring back to boiling; cook 5 minutes while gradually turning heat down.
Continue to cook 15 minutes. Remove from heat. Keep pan covered and let
steam 7 minutes. Fluff with chopsticks or fork. Makes 3 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: American-style Rice
Keywords: Mom's, Rice
1 cup uncooked rice
2 cups cold water
1/2 to 1 teaspoon salt
Put rice, water, and salt in a 2-quart saucepan; cover with a tight-fitting
lid. Bring to a vigorous boil then turn heat as low as possible. Continue to
cook 14 minutes. Do not stir or lift cover. Turn off heat; allow rice to
steam, covered, for 10 minutes more Makes 3 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Cheese and Crackers
Keywords: Mom's, Appetizers
CHEESE IS AT ITS BEST AT ROOM TEMPERATURE
If you can, remove cheese from refrigerator 1 hr. (or 2 or more) ahead, to
enhance its flavor and make it easy to spread. Serving is simple- just
dessert plates and knives for spreading.
Cream cheese, cut into squares; graham crackers
Wedges of blue cheese; pats of butter or margarine; crisp, buttery crackers
Plus Fruit- Use cutting knives and small paper napkins. Heap fruits in
separate bowl, or group fruits and cheeses on tray. Tuck green leaves here
and there. Pass crackers if there isn't room for them on tray.
Juicy fresh pears (whole or sectioned), with blue or Roquefort cheese
Crisp red and yellow apples, with Camembert or chantelle
Tokay grapes, with liederkranz or other soft ripened cheese
Sectioned oranges (or tangerines), with cream cheese, slices of Swiss
Preserved or fresh kumquats, plus blue, Roquefort, or cream cheese
Bowl of cheese spread or dip, with fruits around it
Wedges of cored pears (dipped into fruit juice), arranged petal-fashion;
around them, apple rings (also dipped), wedges of Camembert
Red cannon-ball Edam in center, wedges of Roquefort and cream cheese,
and some American cheese too. Pass fruits separately
Ripe juicy pears, halved, cored. Sandwich Roquefort-cheese spread
between pear halves; then press back together again
Tart plums, with Camembert and cracked, roasted walnuts
Thin slices of unpared crisp apple (dipped into fruit juice), put together,
sandwich-fashion, with blue or Swiss cheese. Pass salted nuts
Unpared crisp apples, cut part way through into quarters, arranged with
peeled whole oranges (sections separated), small bunches grapes;
choice of cheese spreads in jars
Bowl of fruit as table centerpiece. Serve as dessert with cheese tray
Cream cheese fluffed with milk. Heap into individual dessert dishes;
circle with strawberries, hulls on
Apple slices spread with Roquefort, topped with slivered almonds
Chunks of cheese, apples, and pears (dipped into juice), strung on picks
Plus Jelly. For simple elegance, serve cheese, crackers, and jelly.
Jam pot with strawberry preserves, guava, or elderberry in center of
tray; squares of cream cheese. (Toast crackers)
Bowl of cream or cottage cheese fluffed with milk, 1 or 2 jellies, salted
nuts
Plus Juice. Pass a juice (cranberry, prune, apricot nectar, orange, or
pineapple), with cheese and crackers arranged attractively on tray.
Plus Salad. (Of course you'll omit salad from rest of meal.)
End meal with your best tossed green salad. Pass cheese tray with blue;
slices of Swiss; roll or link of flavored cheese, sliced thin
Or arrange fruit-salad tray with 1 or more cheeses
And Coffee Too. Serve lots of hot coffee (regular, decaffeinated, or
instant). It brings out the wonderful flavor of cheese.
-End Recipe Export-
-Begin Recipe Export-
Title: Pennsylvania Dutch Info
Keywords: Mom's, Info, Penn Dutch
BOOVA SHENKEL mit shtuffed gnepp will make any plain or fancy Pennsylvania
Dutchman's mouth water, and when the visitor to Lancaster tastes this beef
stew with stuffed dumplings, he'll find that his taste buds are in complete
agreement with those of his host. Veal pot pie with noodles is another
favorite, as are pig's knuckles and sauerkraut. Ham schnitzel on a small
mountain of fresh green beans makes another weekday meal that sends the men
and hoys back to the fields with renewed zeal.
The myth of the seven sweets and the seven sours, which was invented some
decades ago by an imaginative writer, need not be true of a Pennsylvania
Dutch dinner, but a full meal still is a wonder to behold and should not be
attempted with a half-full stomach. It might include rivvel soup made with
milk and full of tiny lumps of wheat flour or, more likely, the justly
celebrated chicken-corn soup. Cottage cheese, both firm and succulent,
spread with a thick layer of apple butter, occupies the diners while waiting
for the main course, which could well be ham with dried apples and dumplings
stewed in ham broth. A wax bean salad and, undoubtedly, dried sugar corn are
served. Finally shoo-fly pie, in which molasses comes into its own, makes
its appearance.
Most of these dishes can be prepared anywhere, but they have a special zest
and flavor in Lancaster county where most of their ingredients come fresh
from the soil. Even in Lancaster the city housewife can go to the five
farmers' markets and walk among the colorful stalls in search of the evening
dinner.
Heaped with scrupulously scrubbed vegetables and polished eggs, which less
favored counties rarely see except at harvest fairs, the stands bid for her
attention. Mennonite and Amish women show her plump chickens, homemade
sausages and sandwich meats, sticky buns, even flowers to grace her table.
She can buy schnitz (delicious dried sliced apples), cup cheese,
schmiercase, and of course, shoo-fly pies or raisin pies, which the Amish
serve at their funerals.
Visiting the farmers' markets you can see for yourself that the secret of
Lancaster cooking lies fully revealed in the fertile fields of the county.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken-Corn Soup
Keywords: Mom's, Penn Dutch, Soups
4-lb. stewing 12 ears fresh corn
chicken salt
diced celery pepper
Cut chicken into pieces, cover with water in a kettle and boil until tender.
Remove bones and return meat to hroth. Add celery, corn cut from ears, salt
and pepper. Boil for another 10 minutes and serve.
-End Recipe Export-
-Begin Recipe Export-
Title: Schnitz Un Gnepp
Keywords: Mom's, Penn Dutch, Ham, Main dish
1 thick slice of ham, 2 to 3 lbs.
(precooked or boiled until tender)
country dried apples or
unsweetened pie-sliced apples
2 tablespoons brown sugar
DUMPLINGS:
2 cups flour 1 egg
4 teaspoons baking 3 tablespoons
powder melted butter
1/4 teaspoon pepper milk
1 teaspoon salt
Apples and buttons, this best-known of all Pennsylvania Dutch dishes is
called. Truly a meal in itself, it contains proteins, starch and
carbohydrates in a giant slab of ham surrounded by raised dumplings and
stewed apples.
To prepare, add apples and their liquid to ham and boil for one hour. If
dried apples are used, they should be soaked overnight first. Add brown
sugar. Prepare dumplings by sifting together flour, baking powder, salt and
pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but
moist batter. Drop batter by large spoonfuls into main dish, cover tightly
and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be
substituted for the dumpling batter.
-End Recipe Export-
-Begin Recipe Export-
Title: Rivvel Soup
Keywords: Mom's, Penn Dutch, Soups
1 quart milk 1 cup flour
1 egg
Mix egg and flour. Rub through hands in small lumps. Let shreds drop into
boiling milk. Simmer for five minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Veal Loaf
Keywords: Mom's, Penn Dutch, Veal, Meatloaf
3 pounds raw veal, chopped fine
1 teaspoon salt
2 tablespoons butter
2 tablespoons water
1 teaspoon pepper
2 raw eggs
Mix with six tablespoons fine dried bread crumbs. Mold into loaf. Roll loaf
in two extra tablespoons of bread crumbs. Place in hot pan. Pour three
tablespoons melted butter over top and bake two hours in hot oven, basting
frequently. Let cool and slice.
-End Recipe Export-
-Begin Recipe Export-
Title: Potato Pancakes
Keywords: Mom's, Penn Dutch, Potatoes, Side dish
3 medium raw 1 1/2 tablespoons
potatoes flour
2 eggs, separated 1/2 teaspoon baking
1 teaspoon salt powder
Grate potatoes and add egg yolks. Stir in flour, baking powder and salt, and
mix well. Fold stiffly beaten egg whites into mixture. Brown in deep fat,
drain on paper towels.
-End Recipe Export-
-Begin Recipe Export-
Title: Shoo-Fly Pie Filling
Keywords: Mom's, Penn Dutch, Pies
3/4 cup flour 1/2 tablespoon
1/2 cup brown sugar baking soda
2 tablespoons cinnamon
shortening nutmeg
1/2 cup molasses ginger
1 beaten egg yolk salt
3/4 cup water
A "must" to end your meal is this famed cross between crumb cake and pie.
Line a pie plate with your favorite crust recipe. Mix together flour, brown
sugar, and shortening. Season with cinnamon, nutmeg, ginger and salt. Make
another mixture of molasses, egg yolk and baking soda dissolved in boiling
water. Build alternate layers of liquid ond crumbs in pie pan, ending with
layer of crumbs. Bake at 450 degrees until crust starts to brown, reduce
heat to 350 until center of pie is firm.
-End Recipe Export-
-Begin Recipe Export-
Title: Seven No-Cook Cran Relishes
Keywords: Mom's, Relishes, Cranberries
Day before: Into 1 1-lb. can whole-cranberry sauce, stir any of following.
Refrigerate. Makes about 2 cups. Cranberry-Grape: 1 teasp. grated orange
rind, 1/2 cup seedless grapes.
Cranberry-Chutney: 1/2 cup seedless raisins; 1/2 cup chopped, cored unpared
apple; 1/2 cup chopped celery; 1 teasp. ground ginger.
Crispy Cranberry: 2 raw carrots, grated; 1/2 cup diced celery; 1/2 teasp.
mace or nutmeg; 1 teasp. fresh, frozen, or canned lemon juice.
Cranberry-Pear: 1 or 2 diced, cored pears- 1/2 unpeeled lemon, put through
food chopper; 1 teasp. ground ginger.
Pungent Cranberry: 2 tablesp. each grated orange rind coarsely chopped
walnuts, and pickle relish.
Cran-Apple-Lemon: 1 cored large apple and 1/4 lemon, put through food
chopper.
Cranberry Butter: 1/2 cup applesauce, 1/2 teasp. cinnamon. Extra nice if
jellied cranberry sauce is used.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Cutouts
Keywords: Mom's, Cranberries, Side dish
Chill 1 can jellied cranberry sauce; slice 1/4" to 1/2" thick. With cookie
cutter, cut out turkey or pumpkin shape from each slice. Sprinkle with
flecks of grated orange rind or few chopped nuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Shirley's Jellied Raw-Cranberry Relish
Keywords: Mom's, Relishes, Cranberries
2 cups raw cranberries 1/2 cup chopped celery
1 unpeeled orange, 2 pkg. lemon-flavored
quartered gelatin dessert
1 3/4 to 2 cups granulated 3 cups hot water
sugar
On the day: Put cranberries and orange through coarse blade of food chopper;
add sugar and celery. Add gelatin dessert to hot water; stir until
dissolved; refrigerate until as thick and syrupy as unbeaten egg white. Add
cranberry mixture. Refrigerate until served. Let guests help themselves to
partially set relish.
Molded Raw-Cranberry Relish: Make day before. Refrigerate in 1 1/4 qt. mold.
-End Recipe Export-
-Begin Recipe Export-
Title: Preserved Kumquats
Keywords: Mom's, Kumquats, Preserves
1 1/2 cups granulated 1 1/2 cups water
sugar 1 qt. kumquats
Week or so ahead: Boil sugar and water together 5 min.; cool. Meanwhile,
wash kumquats; cut small cross in blossom (smooth) end of each. Place in
cooled syrup. Cover; bring to boil; simmer 1 hr., or until clear. Do not
remove cover at end of cooking time or fruit will shrink. Remove covered
saucepan from heat; cool (with cover on) to room temperature. Pack in hot
sterilized jars; cover with syrup; seal. Or refrigerate. Nice as a relish
for poultry or meat. Or serve as dessert, with cheese and crackers or
cookies. Or serve on vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Speedy Pickled Peaches
Keywords: Mom's, Peaches, Pickles
1 No. 2 1/2 can peach from peaches
halves, drained 1/2 cup vinegar
Whole cloves 1 3" stick cinnamon
1 cup peach syrup drained 1/2 cup granulated sugar
Week or so ahead: Stud each peach half with 3 or 4 cloves. Simmer with rest
of ingredients 3 or 4 min. Cool; then store in refrigerator. Serve with
poultry, meat, or fish. Nice too to serve as dessert, with vanilla ice
cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Pear Relish
Keywords: Mom's, Relishes, Pears
3 large firm ripe pears 5 whole cloves
3 thick lemon slices 1/4 teasp. cinnamon
1/4 cup granulated sugar 1/8 teasp. salt
Day or so before: Pare, halve, and core pears; slice 1/2" thick. Add lemon
slices and combined remaining ingredients; simmer, covered, 15 to 25 min.;
or until tender. Cool; refrigerate. Serve with poultry, or as dessert. Makes
4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pickled Pineapple
Keywords: Mom's, Pickles, Pineapple
1 No. 2 1/2 can pineapple Pinch salt
chunks or slices 6 to 8 whole cloves
3/4 cup vinegar 1 4" stick cinnamon
1 1/4 cups granulated sugar
Week or so ahead: Into saucepan, drain syrup from pineapple; add vinegar,
sugar, salt, cloves, and cinnamon. Simmer, uncovered, 10 min.; add pineapple
chunks. Bring to boil. Cool; refrigerate. Nice with poultry, meat, or fish,
or as hors d'oeuvres.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Prunes
Keywords: Mom's, Pickles, Prunes
1 lb. large prunes 1 cup water
1 cup vinegar 1 teasp. ground cloves
1 cup granulated sugar 1 teasp. cinnamon
Week or so ahead: Rinse prunes- cover with cold water- boil 10 to 12 min.;
drain. Combine rest of ingredients; boil 1 min. Add prunes, bring to boil.
Cool; refrigerate. Nice with poultry or roasts, or as garnish for fruit
salads.
-End Recipe Export-
-Begin Recipe Export-
Title: Spiced Jellied Apricots
Keywords: Mom's, Apricots, Pickles
1 No. 2 1/2 can apricot halves 1 stick cinnamon
1/4 cup vinegar 1 pkg. orange-flavored
1/2 cup granulated sugar gelatin dessert
12 cloves
Day before: Into saucepan, drain juice from apricots. add vinegar, sugar,
cloves, and cinnamon. Bring to boil add apricots; simmer 10 min. Remove
apricots to 6 custard cups or individual molds. Strain syrup; add hot water
to make 2 cups. Pour over gelatin dessert- stir until dissolved- pour over
apricots. Refrigerate. To serve, unmold onto relish tray. Makes 6 servings.
Jellied Apricot Salad: Unmold onto water cress or curly chicory. Place
spoonful cottage cheese beside each mold.
-End Recipe Export-
-Begin Recipe Export-
Title: Salty Nuts
Keywords: Mom's, Nuts, Appetizers, Snacks
Skillet-Toasted Walnuts: Day before: In 2 tablesp. butter or margarine in
skillet, saute 2 cups walnuts until crunchy--5 min. Drain on paper; sprinkle
with salt.
Brazil-Nut Chips: Day before: Cover 1 1/2 cups shelled Brazil nuts with cold
water; simmer 2 to 3 min.; drain. Cut into thin lengthwise slices. Spread in
shallow pan; dot with 2 tablesp. butter or margarine; sprinkle with 1 teasp.
salt. Bake at 350F 15 min., or until toasted, stirring occasionally.
Deviled Almonds: Day before: In 2 tablesp. salad or olive oil in skillet,
saute 2 cups blanched almonds until crunchy- 5 min. Drain on paper. Add 1
teasp. salt, 1/8 teasp. chili powder, 1/8 teasp. cayenne; toss well.
-End Recipe Export-
-Begin Recipe Export-
Title: Cafe au Rhum
Keywords: Mom's, Beverages
Pour 1/2 a jigger of rum into each cup of coffee for the perfect finishing
touch to a perfect dinner.
-End Recipe Export-
-Begin Recipe Export-
Title: Spiced Peaches
Keywords: Mom's, Pickles, Peaches
Traditional partner for meat. You can pickle pears and crabapples same way.
5 cups brown sugar
2 cups white vinegar
6 inches stick cinnamon
2 tablespoons whole cloves
. . .
4 quarts peeled whole peaches
Cook sugar, vinegar, and spices 20 minutes. Drop in peaches a few at a time,
and cook until tender. Pack boiling hot into hot, sterilized jars, adding
boiling syrup to within 1/2 inch of top. Seal immediately. Makes 6 pints.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Cranberry Slices
Keywords: Mom's, Salads, Cranberries
1 No. 2 can crushed cranberry sauce 1/4 cup coarsely
pineapple, drained 1 cup commercial sour chopped pecans
1 1-lb. can whole- cream
Day before: Turn temperature control of refrigerator to coldest setting.
Thoroughly combine all ingredients. Turn into ice-cube tray. Freeze until
just firm. Then reset temperature controi. At serving time, if mixture is
too firm, remove a few minutes ahead to warm up a bit. Cut into slices.
Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pineapple-Salad Molds
Keywords: Mom's, Salads, Pineapple
1 env. unflavored or canned lemon juice 1/2 cup heavy cream,
gelatin 1/4 cup granulated sugar whipped
1/2 cup cold water Dash salt 1 1-lb. can jellied
1 9-oz. can crushed 1 cup grated natural cranberry sauce
pineapple sharp Ameriean Water cress
2 tablesp. fresh, frozen, cheese French dressing
Early in day: Sprinkle gelatin on cold water to soften. Heat pineapple with
lemon juice, sugar, salt. Add gelatin; stir until dissolved. Refrigerate
until partially thickened; then fold in cheese and whipped crearn. Turn into
8 to 10 individual molds. Refrigerate until firm.
To serve: Cut chilled cranberry sauce into 8 to lO slices; place each slice
on bed of water cress on serving plate. Unmold each salad onto cranberry
slice. Serve with French dressing. Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Centerpieces To Eat
Keywords: Mom's, Hints, Parties
Even your table decoration can be made of pretty edibles, to be enjoyed with
the holiday feast.
SOME FRUIT
Knife-Box Charm: Set tiny pots of green-and-white leaved plants in each end
of old knife box; arrange green grapes, lady apples, pecans in each side.
Row on Row: Down 2 long sides of table, about 15" in from edge, arrange long
narrow rows of green or autumn leaves. Top with tangerines, green grapes,
bananas.
Place large wooden compote (or wooden salad bowl set on sturdy drinking
glass) on large oval tray. Build base of ivy plants. On compote and around
base, arrange fruits, with pine or laurel tucked in here and there, as
shown.
Frosted Fruits: Dip red apples, pears, lemons, oranges, and assorted grapes
into egg whites beaten until frothy, then dip into granulated sugar. Let set
on cake rack, over waxed paper, until dry. Arrange in compote or silver
bowl, with laurel or lemon leaves tucked in.
Oranges, Lemons, and Limes: Fill bowl with crushed chicken wire then with
green leaves. Cut wooden sticks 12" to 15" long- insert among leaves- put
orange, lemon, or lime on end of each stick.
Grapes and Wheat: Lay sheaths of wheat down center of table; top with
bunches of purple grapes and nuts.
Philodendron: Set philodendron plant on gold paper doily. Group oranges and
green grapes around it.
Basket: Set basket on its side, with apples or cranberries tumbling out.
SOME VEGETABLES
Pumpkin Bowl: In hollowed-out pumpkin, heap bunches of assorted grapes. Or
set bowl filled with water in pumpkin- fill with yellow and rust
chrysanthemums. Wooden Bowl: Heap yellow-skinned onions, tiny zucchini,
shiny green peppers, and bright tomatoes in wooden bowl--perfect for Early
American table
Bread and Wheat: Arrange, right on table, 3 or 4 interestingly-shaped loaves
of bread (French, round Italian, or shiny Cholla) and several sheaves of
wheat. Relishes: Use pinpoint flower holder in low dish to hold scallions,
celery hearts, carrot sticks, radish roses, and olives in flowerlike
arrangement.
Nuts: Let nuts tumble from small burlap bag. Stand jug of cider nearby. Nice
for informal buffet.
Green plus Red: Arrange French artichokes, white onions, and green apples
right on table. Add cranberries or kumquats for accent.
Green Peppers: Arrange green peppers, green grapes, and red apples in wire
lettuce basket.
SOME PIE
Pumpkin Tarts: Arrange tarts on attractive tray, with red apples and bunches
of red grapes tucked in here and there.
Pie in the Center: Set pie on tray or cake plate. Surround with bright green
or autumn leaves. Nestle cheese wedges or little cheese pumpkins among
leaves. Or, on tray, arrange, in twosomes, tiny wedges mince and pumpkin
pie, with frosted grapes or cracked nuts in center.
Tray of Turnovers: On tray, surround red-coated Edam or big wedge of cheese
with flaky turnovers.
-End Recipe Export-
-Begin Recipe Export-
Title: Crowning The Bird
Keywords: Mom's, Hints, Turkey, Chicken, Duck, Garnishes
Your turkey, chicken, or duck is that much nobler for a tasty, decorative
garnish. But don't overdo it!
Water cress, tucked in ends of canned whole apricots
Tiny bunches of grapes
Celery tops or parsley, tied to drumsticks
Canned whole-cranberry sauce, cranberry relish, or mint jelly in canned or
fresh peach or pear halves
Canned jellied cranberry sauce on pineapple slices
Canned pickled peaches or spiced crab apples
Canned whole apricots, studded with almonds
Unpeeled orange slices
Candied sweet-potato halves; or sauteed whole mushrooms
Baked small apples, each filled with sauteed sausage
Canned pineapple slices, topped with canned apricots
Orange shells, filled with canned crushed pineapple
Lemon shells, filled with cranberry sauce
A Lei for the Holiday Bird: Newest and most exciting way to garnish! When
setting dining or buffet table, set empty turkey platter in place; around
it, arrange tiny bunches of grapes, kumquats, lady apples, nuts in shells,
and sprinkling of raw cranberries. Tuck in green leaves here and there. (Lei
may double as centerpiece too.)
-End Recipe Export-
-Begin Recipe Export-
Title: The All-Important Relish
Keywords: Mom's, Relishes
As the name implies, relishes add savor to eating, make everything taste
better. In fact, they sometimes take the place of salad.
DRAMATIC PRESENTATION
Shallow bowl of plump ripe olives, with fringed celery showing here and
there
Simple, nice: celery hearts and watermelon pickle
Bowl of mixed olives set on small tray, with carrot and dill-pickle sticks
Cauliflowerets heaped on plate, surrounded by carrot curls
Lazy Susan style: tray with 4 or 5 small low bowls of assorted relishes, low
flower in center
Bed of parsley, topped with carrot curls and olives-- plain, ripe, and
stuffed
Dish of salted nuts at one side of tray, turnip chips, carrot sticks,
green-pepper rings, radish roses, radiating from it
Pickled peaches, rolled in chopped celery leaves, in shallow bowl
At one end of tray, coleslaw in hollowed-out cabbage head- cranberry-jelly
slices on rest of tray
Pickled pineapple chunks and olives--ripe and green --in pewter bowl
Ring-around-a-rosy: olives or pickle slices piled in center of bowl, circled
by carrot curls, then by cauliflowerets
In center of tray, homemade jelly in sherbet glass: on one side, celery
curls; on other, ripe olives
Carrot curls, topped with celery fans, in shallow glass bowl
Down one side of oblong dish, overlapping slices of canned jellied cranberry
sauce; down other side, pickles, studded with almonds
Grapefruit shell as "bowl" for raw-cranberry relish
Ripe olives, with lemon slices tucked here and there
Cranberry-jelly slices, with pickled apricots in center
-End Recipe Export-
-Begin Recipe Export-
Title: Menus & hints for preparing for a get-together
Keywords: Mom's, Menus, Hints
Twin Angel-Cake Pie
Spiced Tea or Your Own
Favorite Blend
MEMO TO THE COOK: With tea. serve lemon slices and sprigs of fresh mint if
you wish.
---
Forgotten Torte-- A Conversation Piece!
Halves of Walnuts and Pecans
Demitasse with Twist of
Lemon Peel
MEMO TO THE COOK: Set torte on pretty cakestand, with green leaves tucked
underneath and bowl of salted nuts nearby. For a Continental touch, serve
black coffee with lemon peel.
---
Buffet Chicken Salad
Frozen Cranberry Slices
Hot Rolls Relishes
Pitcher of Iced Tea
MEMO TO THE COOK: Before guests arrive, fill some compartments of Lazy Susan
tray with chilled chicken salad and salad greens, ripe olives. chutney.
watermelon pickle, and peach preserves. To serve, fill other compartments
with cranberry slices, hot rolls.
---
Crab-Meat Salad in
Avocado Shells
or
Lobster Salad in Tomato Shells
Blue-Cheese Butterflake Rolls
Iced-Coffee Float
MEMO TO THE COOK: Early in evening, arrange individual salads on water
cress. Spread "petals" of butterflake rolls with blue-cheese spread. Pour
chilled coffee into glasses. Just hefore serving, bake rolls at 425° F. 10
min. To coffee, add spoonfuls of coffee ice cream and grated chocolate.
---
Coconut Ice-Cream Ball Medley
Trayful of Assorted Brownies
Hot Coffee
MEMO TO THE COOK: Days ahead, make ice-cream balls (strawberry, pistachio,
peach. coffee); roll in coconut; store in freezer or combination
refrigerator-freezer. Shortly before serving, remove from freezer to large
crystal bowl or brandy snifter. Spoon thawed frozen fruit over all.
---
Miniature Ice-Cream Puffs
Cardinal Sauce
Coffee or Tea
MEMO TO THE COOK: Days ahead. make small cream puffs; fill with different
ice creams. Freezer-wrap; freeze. A few minutes before serving, remove puffs
from freezer; top with Cardinal Sauce (1 pkg. each partially thawed
raspberries and strawberries mixed) . Serve 2 or 3 to each guest
-End Recipe Export-
-Begin Recipe Export-
Title: More Menus & hints for get-togethers
Keywords: Mom's, Menus, Hints
Jelly Roll Plate
Cracked Walnuts in Shell
Fruit Sip
MEMO TO THE COOK: For jelly rolls, split bakers' spongecake layer into 2
layers. Place each layer, with crust down, in granulated sugar; roll lightly
with rolling pin; spread with jelly. Roll up; slice 1" thick.
For the wonderful fruit drink, arrange, in each glass, orange, baby
watermelon, and apple wedges; a few red and green grapes; a strawberry; and
a Bing cherry. Then fill glass with ginger ale, or lemonade or limeade made
from frozen concentrate.
---
Pineapple-Salad Molds
Nut Muffins
Coffee
MEMO TO THE COOK: This menu is designed for the ladies. Before guests come,
unmold salads onto serving plates; refrigerate. Start muffins about 1/2 hr.
before serving: To packaged-muffin-mix batter, just add chopped walnuts or
pecans; sprinkle top of each muffin with a few nuts before baking; bake as
label directs.
---
Poundcake Fingers or
Coconut Sticks
Small Clusters of Blue and
Red Grapes
Hot Mulled cider
MEMO TO THE COOK: On each dessert plate, place several cake fingers or
Coconut Sticks, grape clusters, and hot mulled cider in a demitasse cup (a
handy arrangement for holding food on lap). Then wheel in plates on serving
cart to waiting TV viewers.
---
Warm Blueberry Cups
Tea or Coffee
MEMO TO THE COOK: For unexpected company, try this: Warm bakers' dessert
shells slightly in oven. Meanwhile, slowly heat 1 pkg. frozen blueberries.
Spoon berries over cakes; top with whipped cream or ice cream; sprinkle with
ground cinnamon or allspice.
---
Cheese Blintzes
Sour Cream Cherry Preserves
Coffee
MEMO TO THE COOK: Buy frozen blintzes; saute in butter or margarine. Serve
warm, with spoonfuls of sour cream and preserves, and lots of hot coffee.
(Put coffee cup on same plate so guests can balance food with ease.)
---
Spicy Strawberry Pin Wheels
Iced Tea or Iced Coffee
MEMO TO THE COOK: Just before guests arrive. make pin wheels so they're
ready for baking. Place on greased cookie sheet; refrigerate. About 30 min.
before serving time start heating oven to 450° F. Remove pin wheels from
refrigerator. Let stand at room temperature 15 min., Then bake and serve.
-End Recipe Export-