Free Chicken Recipe: March 2008

Saturday, March 8, 2008

Recipes Tried and True

Fowl and Game Recipes

TURKEY AND DRESSING. MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,

very slowly at first. Turkey one year old is considered best. See

that it is well cleaned and washed. Salt and pepper it inside. Take

one and a half loaves of stale bread (bakers preferred) and crumble

fine. Put into frying pan a lump of butter the size of an egg; cut

into this one white onion; cook a few moments, but do not brown. Stir

into this the bread, with one teaspoon of salt and one of pepper; let

it heat thoroughly; fill the turkey; put in roaster; salt and pepper

the outside; dredge with flour and pour over one cup water.

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Diabetic Recipes

My step daughter-in-law, Jan Perdue, says that when Frank's son Jim was courting her, he invited her over for dinner and served Sweet 'n Smokey Chicken for two. Jan was enchanted with his culinary skill and thought that this would be a sample of what marriage to him would be like. She learned later that this is just about the only thing he cooks. Fortunately, she enjoys cooking and doesn't mind.

30 chicken breast halves

15 chicken drumsticks

15 chicken thighs

8 medium onions, sliced

2 quarts ketchup

1 cup prepared mustard

2 cups vinegar

1 quart maple syrup

1/4 cup hickory smoked salt or to taste

2 teaspoons ground pepper

Preheat oven to 350oF. Place chicken in a single layer, skin side up on top of onion slices in the bottom of 2 to 3 large baking pans. If possible keep breast halves in a separate pan from legs and thighs as they will cook more quickly. In a 2 gallon container combine remaining ingredients and pour over chicken. Bake chicken, uncovered for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes.

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PASTA PRIMAVERA WITH CHICKEN

Serves 6

Because freshly grated Parmesan cheese has a more intense flavor than pre-grated cheese, you can use less of it, and in the process, you'll be saving on both fat and calories.

When I'm cooking pasta for Frank, I omit both the oil and salt called for in the directions on the pasta package. If we're having guests, though, I use the salt and oil called for in the package directions; people who aren't used to low-fat, low-salt cooking would find it pretty bland otherwise.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

2 tablespoons vegetable oil, divided

4 scallions, cut in julienne strips (about 1/2 cup)

2 cloves garlic, minced

1 pound asparagus, peeled, cut in 2-inch pieces or julienne zucchini (about 2 cups)

2 carrots, peeled, cut in julienne strips (about 1 cup)

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 cup minced fresh parsley

1 1/2 teaspoons minced, fresh oregano, or 1/2 teaspoon dried

1/8 teaspoon ground pepper

1/2 pound spaghetti, cooked, drained

1/3 cup freshly grated Parmesan cheese

Slice breast meat into thin strips. In a large skillet, over medium-high heat, heat 1 tablespoon oil. Add scallions and garlic; cook 1 minute, stirring frequently. Add chicken; cook 2 to 3 minutes or until chicken turns white, stirring constantly. Remove chicken and vegetables; set aside. Heat remaining oil in skillet; add asparagus and carrots and cook 2 minutes, stirring frequently. Stir in broth, wine, parsley, oregano and pepper; simmer 1 to 2 minutes or until vegetables are tender crisp.

Place spaghetti on large platter; top with chicken mixture. Sprinkle with cheese. Toss and serve.

Nutritional Figures Per Serving

Calories 417. Protein 48 grams. Carbohydrate 34 grams. Fat 9 grams. Cholesterol 105 mg. Sodium 185 mg.

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Cookbook Recipes - Oyster Omelet

(For two): Take six eggs, one hundred California oysters, one small
onion, one tablespoonful of butter, one tablespoonful of flour, salt and
pepper to taste. Beat the eggs to a froth and stir in the onion chopped
fine. Put the eggs into an omelet pan over a slow fire. Mix the flour
and butter to a soft paste with a little cream, and stir in with the
oysters, adding salt and pepper to taste. When the eggs begin to stiffen
pour the oysters over and turn the omelet together. Serve on hot plate
with a dash of paprika.

Diabetic Recipes
Diabetic Recipes

Baking Recipes

Cake Recipes

CREAM CAKE. MRS. JOSIE YAGER.

One cup sugar, three eggs, one and one-half cups flour, three

tablespoons water, two teaspoons baking powder, flavoring to taste.

Bake in about three layers and put between them this--

CREAM.--Three-quarters pint milk, one egg, two tablespoons corn

starch, three tablespoons sugar. Put milk on to boil; mix other

ingredients together; put in milk, and boil until it thickens. Flavor

to taste when cool.

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Recipes for Diabetics

Friday, March 7, 2008

NEW YEAR LO MEIN

Serves 8-10

water

5 tablespoons soy sauce, divided

3 tablespoons cornstarch, divided

4 roaster boneless thigh cutlets, cut into thin slices or strips

2 teaspoons Chinese sesame oil

1 teaspoon sugar

5 tablespoons vegetable oil, divided

1 cup chopped scallions (4-5)

2 cloves garlic, minced

3 cups sliced celery cabbage (1/4 medium head)

2 cups sliced celery (3 ribs)

2 cups carrots cut in julienne strips (3), blanched

2 cups sliced mushrooms (1/2 pound)

1 cup snow peas, trimmed, cut into 1-inch pieces

3 cups bean sprouts

3/4 cup sliced water chestnuts

3/4 cup bamboo shoots cut in julienne strips

1/2 pound fine egg noodles or thin spaghetti broken into fourths, cooked, rinsed and drained

In medium-sized bowl, combine 2 tablespoons water, 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add thigh pieces and toss until well coated; set aside. In small bowl, mix well 2/3 cup water, remaining 3 tablespoons soy sauce, remaining 2 tablespoons cornstarch, sesame oil, and sugar; set aside.

In large skillet or wok over medium-high heat, heat 2 tablespoons oil until hot but not smoking. Add thigh mixture; stir-fry over high heat 3 minutes. Remove thigh meat with slotted spoon; set aside. Heat remaining 3 tablespoons oil in skillet. Add scallions and garlic; stir-fry about 30 seconds. Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat 5 minutes or until vegetables are tender-crisp. (Add 1-2 tablespoons water, if needed). Add bean sprouts, water chestnuts and bamboo shoots; stir-fry 2 minutes. Stir in thigh meat and spaghetti. Add cornstarch mixture and cook until sauce has thickened. Serve immediately.

PHOTO: Create a meal in the Chinese tradition with fresh Cornish hens Peking-style, served with stir-fried vegetables

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Recipes Tried and True

Fowl and Game Recipes

CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.

Have prepared for cooking a nice fat fowl about a year old; season

with pepper and salt, and boil two hours, or until very tender. When

done there should be a quart of broth. If there is not that quantity,

boiling water should be added. Beat together very smoothly two

heaping tablespoonfuls of flour with the yolk of one egg and one-third

pint of cold water; add this to broth, stirring briskly all the time;

add one tablespoonful of butter. Have ready a pan of hot biscuit;

break them open and lay halves on platter, crust down; pour chicken

and gravy over biscuit, and serve immediately .

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Chicken Breast Recipes
Pizza Recipes

Recipes

~BOLOGNA SAUSAGE~--Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.

Meatball Recipes
Fish Recipes

Baking Recipes

Cake Recipes

ICING FOR CAKE. MRS. G. A. LIVINGSTON.

One cup sugar, one cup grated pineapple, one heaping teaspoon corn

starch, a pinch of salt; stir together well; add a small cup boiling

water. Set on the stove, and boil until quite thick. Let it cool

before using.

Hawaiian Recipes
Chicken Salad Sandwich

Bread Recipes

~LIGHT LUNCHEON ROLLS~--Heat one cup of milk to the scalding point in a
double boiler, add one rounding tablespoon of butter, one level
tablespoon of sugar, and one level teaspoon of salt. Stir and set into
cold water until lukewarm, then add one yeast cake dissolved in
one-quarter cup of lukewarm water, and two cups of flour. Beat hard for
two or three minutes, cover, and let rise until very light. Add flour
to make a dough that can be kneaded and let rise again. Knead, shape
into small rolls. Set them close together in a buttered baking pan, let
rise light, and bake in a quick oven.

Bake chicken
Curry Recipes

Lunch Recipes

WALNUT LOAF

One pint of dry breadcrumbs, one and one-half cups of
chopped or ground nut meats, mix well with salt and sifted sage to suit
the taste, add two tablespoons of butter, one beaten egg and sufficient
boiling water to moisten. Form into a loaf and bake in a granite or
earthen dish in a modern hot oven.

St Patrick's Day Recipes
Turkey Meatloaf

Thursday, March 6, 2008

Vegetable Recipes

CABBAGE AND CHEESE

Boil the cabbage in two waters, then drain, cool
and chop. Season well with salt and pepper and spread a layer in a
buttered baking dish. Pour over this a white sauce made from a
tablespoonful each of flour and butter and a cup of milk. Add two or
three tablespoonfuls of finely broken cheese. Now add another layer of
cabbage, then more of the white sauce and cheese, and so on until all
the material is used. Sprinkle with fine crumbs, bake covered about half
an hour, then uncover and brown.

Recipes for Easter
Taiwan Recipes

Sauce Recipes

SHRIMP SAUCE

Pour one pint of poivrade sauce and butter sauce into a
saucepan and boil until somewhat reduced. Thicken the sauce with two
ounces of lobster butter. Pick one and one-half pints of shrimps, put
them into the sauce with a small quantity of lemon juice, stir the sauce
by the side of the fire for a few minutes, then serve it.

Guacamole Dip
Pork Tenderloin Recipes

Vegetable Recipes

POTATO PARISIENNE

Potato marbles seasoned with minced parsley, butter
and lemon juice are liked by many. Others find that they are not
sufficiently seasoned, that is, the seasoning has not penetrated into
the potatoes, especially if a large cutter has been used. This method
will be found to remedy this fault, giving a seasoning which reaches
every portion of the potato. It may not be quite so attractive as the
somewhat underdone marbles, but the flavor is finer.

Pare the potatoes and steam or boil them until soft, being careful they
do not cook too fast. Drain off the water and let them stand uncovered
until dry. Then cut in quarters lengthwise, and then in thin slices,
letting them drop into a stewpan containing melted butter, salt and
paprika. When all are sliced cover them and let them heat for a few
minutes, add minced parsley and lemon Juice, shake them about so the
seasoning will be well mixed and serve at once.

St Patrick's Day Recipes

BEEF, VEAL AND PORK Recipes

HAM CROQUETTES

Chop very fine one-fourth of a pound of ham; mix with
it an equal quantity of boiled and mashed potatoes, two hard boiled eggs
chopped, one tablespoonful chopped parsley. Season to taste. Then stir
in the yolk of an egg. Flour the hands and shape the mixture into small
balls. Fry in deep fat. Place on a dish, garnish with parsley and serve.

Recipes

Vegetable Recipes

BOILED ONIONS WITH CREAM

Peel twelve medium-sized onions, pare the
roots without cutting them, place in a saucepan, cover with salted
water, add a bunch of parsley, and boil for forty-five minutes; take
them from the saucepan, place them on a dish, covering with two gills of
cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.

Recipes

Grilled Mushrooms

Skin and remove stalks from large fresh mushrooms and lay on a dish with
a little fine olive oil, pepper, and salt, over them for one hour. Broil
on a gridiron over a clear sharp fire and serve them with the following
sauce:

Cheesecake Recipes

Pie and Pastry Recipes

~LEMON CREAM PIE~--Stir into one cup of boiling water one tablespoonful
of cornstarch dissolved in a little cold water. Cook until thickened and
clear, then add one cup of sugar, a teaspoonful of butter, and the juice
and grated rind of two lemons. Add the beaten yolks of three eggs and
take from the fire. Have ready the bottom crust of a pie that has been
baked, first pricking with a fork to prevent blisters. Place the custard
in the crust and bake half an hour. When done take from the oven and
spread over the top a meringue made from the stiffly whipped whites of
the eggs, and three tablespoonfuls of sugar. Shut off the oven so it
will be as cool as possible giving the meringue plenty of time to rise,
stiffen and color to a delicate gold.

Turkey Meatloaf

Cookbook Recipes - Oyster Salad

To a solid pint of oysters use a dressing made as follows: Beat well two
eggs and add to them half a gill each of cream and vinegar, half
teaspoonful mustard, celery seed, salt each, one-tenth teaspoonful
cayenne, and a tablespoonful of butter. Put all in a double boiler and
cook until it all is as thick as soft custard (about six minutes),
stirring constantly. Take from the fire. Heat the oysters in their own
liquor to a boiling point then drain and add the dressing, mixing
lightly. Set away in cold place until needed.

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Pie and Pastry Recipes

~PASTE FOR TARTS~--One pound of flour, three-quarters of a pound of
butter and just enough cold water to mix together. Beat well with a
rolling pin.

Baked Chicken

Bread Recipes

POTATO RUSKS. MRS. E. S. JORDAN.

Six good-sized potatoes cooked soft and then mashed, one-half cup

butter and one-half cup lard mixed, one cup sugar, one-half cup cooled

potato water, two tablespoons flour, one cup yeast. Mix the above;

let rise, and then beat three eggs; put in, and work up.

Recipes

Drink Recipes

INVALID COFFEE. MRS. S. A. POWERS.

Three cups warm water, one cup baking molasses. Take as much fresh,

new bran as this will moisten (not wet); mix thoroughly, and brown in

oven exactly like coffee, and to this two pounds of mixed ground Rio

and Java coffee; then stir in three well beaten eggs. You will have

about ten quarts of mixture when done.

FOR USING.--Take one tablespoonful of this mixture to a cup of boiling

water; let boil from fifteen to twenty minutes.

Drink Recipes

Taiwan Recipes

BONELESS BREAST PARMESAN

Serves 4

To get the best flavor from the tomatoes, make sure your supermarket doesn't store them on the chilling shelf and don't refrigerate them when you bring them home. Store them at room temperature and use them soon after you buy them.

1 roaster boneless breast or thin sliced boneless roaster breast

1 1/4 teaspoons salt, divided

Ground pepper to taste

2 eggs, beaten

3/4 cup plain bread crumbs

3/4 cup grated Parmesan cheese

1/3 cup flour

1 pound fresh ripe tomatoes, chopped

1 small clove garlic, minced

3/4 cup olive oil, divided

2 tablespoons minced fresh basil or 2 teaspoons dried

Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap and pound to 1/4" thickness to form scaloppine. If using thin sliced breast, skip the previous step. In a shallow bowl beat eggs with 3/4 teaspoon salt and pepper. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture. Refrigerate while making sauce. In a small serving bowl combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper. In a large skillet over medium-high heat, heat remaining oil. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Transfer to a warmed serving dish. Pass sauce separately.

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Corned Beef and Cabbage Recipes

Cookie Recipes

COOKIES. MRS. P. G. HARVEY.

Two cups of light brown sugar, one cup of shortening (butter and lard

mixed), four eggs, one-half cup of boiling water, one teaspoon of soda

dissolved in water, flour to thicken, and roll.

Corned Beef and Cabbage Recipes

Italian Turta

Cut very fine the tender part of one dozen artichokes. Take one loaf of
stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of
grated cheese, three cloves of garlic, bruised, one onion chopped fine,
several sprigs of parsley chopped fine, a little celery and half a cup
of olive oil. Mix all together thoroughly with plenty of pepper and salt
and make into a loaf. Bake slowly forty-five minutes.

Easter Recipes

Vegetable Recipes

FRIED TOMATOES

Wipe some smooth solid tomatoes and slice and fry in a
spider with butter or pork fat. Season well with salt and pepper.

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Soup Recipes

~VEGETABLE BROTH

Take turnips, carrots, potatoes, beets, celery, all,
or two or three, and chop real fine. Then mix with them an equal amount
of cold water, put in a kettle, just bring to a boil, not allowing it to
boil for about three or four hours, and then drain off the water. The
flavor will be gone from the vegetables and will be in the broth.

Recipes
Beef Recipes

Salad Recipes

JELLIED CUCUMBER

Pare and slice cucumbers and cook in water to cover
until tender. Drain, season with salt, a few grains of cayenne, and to
one cup of the cooked cucumber add a level teaspoon of gelatin dissolved
in a spoonful of cold water. Stir the soaked gelatin in while the
cucumber is hot. Set into a cold place to chill and become firm. If a
large mold is used break up roughly into pieces, if small molds are
taken then unmold onto lettuce leaves and serve with mayonnaise.

Chicken Fajitas

Vegetable Recipes

DEVILED MUSHROOMS

Cut off the stalks even with the head and peel and
trim the mushrooms neatly. Brush them over inside with a paste brush
dipped in warm butter, and season with salt and pepper, and a small
quantity of cayenne pepper. Put them on a gridiron and broil over a
clear fire. When cooked put the mushrooms on a hot dish, and serve.

Recipe
Recipes

Wednesday, March 5, 2008

BEEF, VEAL AND PORK Recipes

RAGOUT OF COOKED MEAT

Cut one pint of cold meat into half-inch dice,
removing the fat, bone and gristle. Put the meat into a stew pan, cover
with boiling water and simmer slowly two or three hours or until very
tender. Then add half a can of mushrooms cut fine, two tablespoons of
lemon juice and salt and pepper to taste. Wet one tablespoonful of
cornstarch to a smooth paste with a little cold water and stir into the
boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten
minutes and serve plain or in a border of mashed potatoes. The seasoning
may be varied by using one teaspoon of curry powder, a few grains of
cayenne or half a tumbler of currant jelly and salt to taste.

Recipes

Drink Recipes

FLOAT. FLORENCE TURNEY.

Put two quarts of milk into a tin bucket, and place in a kettle of

boiling water. While waiting for milk to boil, take the yolks of four

eggs, beat, and add one tablespoonful of cream or milk, one cup of

coffee A sugar, two teaspoonfuls of sifted flour; beat this to a

creamy mixture. When the milk boils, take some of it, stir into the

mixture, and then slowly pour this mixture into the rest of the

boiling milk, stirring all the time. Put on the lid of the bucket;

let boil for a few minutes. Flavor with vanilla. When cool, put in

dish. Take the whites of four eggs; beat stiff; add granulated sugar;

beat quite a while. Flavor with vanilla. Spread this over the top of

the float, and on top of this put bits of jelly.

Bread Recipes

Free Recipes

Pudding Recipes

APPLE PUDDING. MRS. G. H. WRIGHT.

Six good-sized apples, stewed and well beaten; six eggs, beaten

separately; one pint of sweet cream; sweeten and flavor to taste.

Bake with an under crust. It can be eaten with whipped cream and is

excellent.

Healthy Recipes

Vegetable Recipes

Bread Recipes

QUICK MUFFINS. MRS. S. E. BARLOW.

One cup flour, one heaping teaspoon baking powder, one egg, two

tablespoons melted butter, a little salt; mix all together; before

stirring them, add sufficient water to make a stiff batter. Bake in

hot oven about fifteen minutes.

Diabetic Recipes

Sauce Recipes

GIBLET SAUCE

Put the giblets from any bird in the saucepan with
sufficient stock or water to cover them and boil for three hours, adding
an onion and a few peppercorns while cooking. Take them out, and when
they are quite tender strain the liquor into another pan and chop up the
gizzards, livers, and other parts into small pieces. Take a little of
the thickening left at the bottom of the pan in which a chicken or goose
has been braised, and after the fat has been taken off, mix it with the
giblet liquor and boil until dissolved. Strain the sauce, put in the
pieces of giblet, and serve hot.

Pizza Recipes

STUFFED BREAST PARMENTIER

Serves 4

Parmentier, a French food writer from 200 years ago, popularized the use of potatoes. Before him, people worried that potatoes might be poisonous. Today, when the name "Parmentier" occurs in a recipe, it's a signal that there will be potatoes in it.

1 roaster breast

salt and ground pepper to taste

1 pound boiling potatoes, unpeeled

1/4 pound bacon, cooked and crumbled

1/2 cup chopped red onion

1/2 cup chopped celery

2 tablespoons dry bread crumbs

1/2 cup sour cream

2 tablespoons butter or margarine, softened

Preheat oven to 375oF. Season breast inside and out with salt and pepper to taste. Boil potatoes in salted water to cover until just tender, 30 to 45 minutes. Drain, cool slightly, peel and cut into 1/2-inch cubes. Toss with bacon, onion, celery, bread crumbs, sour cream and salt and pepper to taste. Stuff breast and neck cavities with potato mixture, wrapping exposed stuffing with foil. Place chicken breast-side-up in roasting pan. Rub skin with butter. Bake approximately 1-1/2 hours, until tender. Transfer to serving dish; remove foil and serve.

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Cake Recipes

CREAM CAKE. MRS. FENTON FISH.

Two tablespoons butter, two teacups sugar, three eggs, one-half teacup

sweet milk, two tablespoons cold water, two teacups flour, two

teaspoons baking powder. Bake quickly in three or four round tins.

CREAM.--One-half pint milk, one-half teacup sugar, a small piece

butter, one egg, one tablespoon corn starch, boil until very thick.

When nearly cold, flavor with vanilla. When the cakes are cool, put

them together with it.

Chicken Soup Winner

Free Recipes

MASHED SWEET POTATOES. MRS. W. H. ECKHART.

Pare and boil till done; drain, and mash smooth; add milk or cream,

and salt; beat like cake, with a large spoon--the more they are beaten

the better they become. Put in a baking dish; smooth with a knife

dipped in milk; place a lump of butter in the center; sprinkle with

pepper, and place in a hot oven for a few minutes.

Thanksgiving Recipes

Cookbook Recipes - Clam Chowder

Take one quart of shelled sand clams, two large potatoes, two large
onions, one clove of garlic, one sweet pepper, one thick slice of salt
pork, one-half pound small oyster crackers, one-half glass sherry, one
tablespoonful Worcestershire sauce, one tomato, salt, and pepper. In a
large stewpan place the salt pork cut into small dice, and let this fry
slightly over a slow fire until the bottom of the stewpan is well
greased. Take this off the fire and put in a layer of potatoes sliced
thin, on top of the salt pork, then a layer of onions sliced thin, and a
layer of clams. Put on this salt and pepper and sprinkle with a little
flour and then a layer of crackers. Chop the sweet pepper and tomato
fine and mix with them the bruised and mashed garlic. On top of each
succession of layers put a little of the mixture. Continue making these
layers until all the ingredients are placed in the stewpan, and then
pour on the top sufficient water to just show. Cover tightly and let
ocook gently for half an hour. Pour on the Worcestershire sauce and
sherry just before serving. Do not stir this while cooking, and in order
to prevent its burning it should be cooked over an asbestos cover.

When done this should be thick enough to be eaten with a fork.

Beef Back Ribs Recipes

Lunch Recipes

TONGUE TOAST

Mince boiled smoked tongue very fine, heat cream to the
boiling point and make thick with the tongue. Season to taste with
pepper, nutmeg, parsley or chopped green peppers and when hot stir in a
beaten egg and remove from the fire at once. Have ready as many slices
as are required, spread with the creamed tongue and serve at once. If
you have no cream make a cream sauce, using a tablespoonful each of
butter and flour and a cup of milk.

Pork Tenderloin Recipes

Soup Recipes

~CHESTNUT SOUP

Peel and blanch the chestnuts, boil them in salted
water until quite soft, pass through a sieve, add more water if too
thick, and a spoonful of butter or several of sweet cream. Season to
taste and serve with small squares of bread fried crisp in butter or
olive oil.

French Recipes

Baking Recipes

Cake Recipes

APPLE FRUIT CAKE. MRS. T. H. LINSLEY.

One cup of butter, two cups of sugar, one cup of sweet milk, two eggs,

one teaspoon of soda, three and one-half cups of flour, two cups of

raisins, two cups of dried apples, soaked over night, chopped fine,

and then stewed in two cups of molasses. Beat butter and sugar to a

cream; add milk, in which dissolve the soda; then the beaten eggs, the

flour, and lastly, stir in well the raisins and apples. Bake one and

a half hours.

Fried Chicken Recipes

FRANK PERDUE'S FOURTH OF JULY MENU

Frank has warm memories of his childhood, growing up on his father's poultry farm on the Eastern Shore of Maryland. He was part of the family business from the time he was so small "he had to hold an egg with two hands."

Like any other farm family on Maryland's Eastern Shore, the Perdues did not often get to enjoy a tender young broiler; that was strictly springtime eating, when there were small birds to spare. The rest of the year, chicken dinner meant long, slow cooking of one of the venerable hens that hatched the eggs that were the family business.

"If a holiday came along," says Frank, "we could be sure my mother's big cast iron kettle would come out and it would be time to cook up one of the older hens. That was great eating!"

Here's the kind of Fourth of July menu that Frank grew up with. Since you probably don't have an old stewing hen, try an Oven Stuffer Roaster for the Eastern Shore Chicken with Slippery Dumplings. Roasters are old enough to have a lot of flavor, but young enough not to be too tough.

If you're unfamiliar with slippery dumplings, they are more like noodles or won ton wrappers than conventional dumplings. Sweet Potato Biscuits are a typical accompaniment, and Frank is so particular about them that the first six months of our marriage, I probably tried ten different recipes before hitting on the one that accompanies the Eastern Shore Chicken recipe. Sweet Potato Biscuits are sweeter and chewier than the baking powder variety eaten elsewhere.

Enjoy this Eastern Fourth of July feast.

*Eastern Shore Chicken with Slippery Dumplings

Turnip Greens

Corn on the Cob

Zucchini Parmesan

*Sweet Potato Biscuits

Iced Tea

Peach Cobbler

*Recipe follows

Chicken Recipes - The Perdue Chicken Cookbook

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Turkey Recipes

Tuesday, March 4, 2008

Recipes

EGG WITH WHITE SAUCE FOR LUNCHEON

Cut stale bread into one-fourth
slices and shape into rounds, then saute in olive oil. Arrange on a hot
platter and on each place a French poached egg. Cover with Marnay sauce,
sprinkle with buttered breadcrumbs and put in oven just long enough to
brown crumbs. For the Marnay sauce, cook one and one-half cups of
chicken stock with one slice of onion, one slice carrot, bit of bay
leaf, a sprig of parsley and six peppercorns until reduced to one cup,
then strain. Melt one-fourth cup of butter, add one-fourth cup flour,
and stir until well blended, then pour on gradually while constantly
heating the chicken stock and three-fourths cup scalded milk. Bring to
the boiling point and add one-half teaspoon salt, one-eighth teaspoon
paprika, two tablespoons of Parmesean cheese and one-half cup goose or
duck liver, cut in one-third inch cubes.Beef Recipes

Sultana Roll

Add the beaten yolks of seven eggs to one pint of boiling milk, one cup
of sugar, one-half teaspoonful of vanilla, one-quarter teaspoonful of
almond extract. When thick add two and a half cups of thick cream. Cool
and freeze. Line the bottom of a mold with Sultana raisins which have
been soaked in sherry wine twenty-four hours. Put a layer of frozen
cream, then raisins, continuing until all is used. Pack in ice and salt
two hours and serve with caramel sauce.Soup Diet

Famous Recipes

Pudding Recipes

SUET PUDDING. MRS. FRED. SHAEFFER.

One cup of molasses, one cup of sweet milk, one cup of suet (chopped

fine), or a half cup of butter, one cup of raisins, half cup of

currants, two and a half cups of flour, and a teaspoon of soda; mix

well; add a pinch of salt, one teaspoonful allspice, and one teaspoon

of cinnamon. Steam two hours.

Chicken Soup Recipes

Recipes Tried and True

MENUS.

PLAIN DINNER. EUGENE DE WOLFE.

Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce.

Stewed Tomatoes. Sweet Potatoes. Spanish Cream. Coffee.

Beef Recipes

Vegetable Recipes

LIMA BEANS WITH NUTS

Soak one cup of dry lima beans over night. In
the morning rip off the skins, rinse and put into the bean pot with
plenty of water and salt to season, rather more than without the nuts.
Let cook slowly in the oven and until perfectly tender; add one-half cup
of walnut meal, stirring it in well; let cook a few minutes, and serve.Famous Recipes

Monday, March 3, 2008

Recipes

NOODLE DOUGH FOR ITALIAN RAVIOLI

Make noodle crust as you would for
noodles. Roll very fine and cover half the crust with ravioli dressing
half-inch thick. Turn over the other half to cover. Mark in squares as
shown in figure.

Cut with a pie cutter after marking. Drop one by one in salted boiling
water, cook about twenty minutes, drain and arrange on platter and
sprinkle each layer with grated cheese and mushroom sauce.Easter Recipes

Bread Recipes

CORN BREAD. MRS. SALMON.

Two heaping cups corn meal, one heaping cup flour, two teaspoons

baking powder sifted with flour, whites and yolks of three eggs beaten

separately, two and one-half cups sweet milk, one tablespoon melted

butter, one tablespoon white sugar, one teaspoon salt. Bake steadily

in a moderately hot oven.

Easter Recipes

Cooking Recipes

Cake Recipes

WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.

One cup of butter, two cups of sugar, one cup of sweet milk, three

cups of flour, whites of five or six eggs, two teaspoons of baking

powder. This is easy to make, and very good.

Easter Recipes

Famous Recipes

Pie Recipes

PLUM PIE. MRS. JULIA P. ECKHART.

Line a pan with puff paste; put in a layer of Damson plums; sprinkle

with cinnamon and sugar. Put in the oven, and let it bake until the

crust is done; take from the oven; put on top a batter made from three

eggs, one cup of sugar, three tablespoons of cold water, one cup of

flour, one teaspoon of baking powder. This is sufficient batter to

cover three pies. Serve warm.

Easter Recipes

Recipes Tried and True

Seafood Recipes

CODFISH WITH CREAM. MRS. E. P. TRUE.

Take a piece of codfish six inches square; soak twelve hours in soft,

cold water; shred fine with the fingers; boil a few moments in fresh

water. Take one-half pint cream and a little butter; stir into this

two large tablespoonfuls flour, smoothly blended in a little cold

water; pour over the fish; add one egg, well beaten. Let come to a

boil; season with black pepper.

Other Meats Recipes

Free Recipes

STUFFED EGGS.

Boil eggs for twenty minutes; then drop in cold water. Remove the

shells, and cut lengthwise. Remove the yolks, and cream them with a

good salad dressing. Mix with chopped ham, or chicken, or any cold

meat, if you choose. Make mixture into balls, and fill in the hollows

of your whites. If you have not the salad dressing mix the yolks from

six eggs with a teaspoonful of melted butter, a dash of cayenne

pepper, a little prepared mustard, salt, vinegar and sugar to taste.

Chicken Soup Recipes

Soup Recipes

Baking Recipes

Cake Recipes

COFFEE CAKE. MAUD STOLTZ.

One cup brown sugar, one cup molasses, one cup boiling coffee,

one-half cup lard, one-half cup butter, one egg, one teasponful soda,

one teaspoonful salt, one tablespoonful cloves, one tablespoonful

cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one

tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups

flour.

Famous Recipes

Condiments Recipes

TO PRESERVE PEACHES. L. D.

Take equal portions of peaches and sugar; pare, stone, and quarter the

fruit. Put the sugar with the peaches; let stand over night. In the

morning, boil slowly in preserving kettle one hour and three-fourths;

skim well.

Slow Cooker Recipes

Sauce Recipes

SAUCE A LA METCALF

Put two or three tablespoonfuls of butter in a
saucepan, and when it melts add about a tablespoonful of Liebig's
Extract of Beef; season and gradually stir in about a cupful of cream.
After taking off, add a wine-glassful of Sherry or Madeira.Finger Food Recipes

Recipes

SCRAMBLED EGGS WITH MUSHROOMS

Pare, wash and slice half a pound of
fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in
awhile and cook ten minutes. Break and beat five or six eggs in a
saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces
of butter cut into bits. Add the mushrooms, set over the fire, stir
constantly with wooden paddle, and when eggs are thick and creamy turn
into a heated dish, garnish with toasted bread points, and serve at
once.Holiday Recipes

Recipes Tried and True

Seafood Recipes

OYSTERS ON TOAST. MRS. JOHN KISHLER.

Toast and butter a few slices of bread; lay them in a shallow dish.

Put the liquor from the oysters on to heat; add salt, pepper, and

thicken with a little flour. Just before this boils add the oysters.

Let it all boil up once, and pour over the toast.

Dessert Recipes

Appetizer Recipes

TO BLANCH ALMONDS.

Put them into cold water, and allow it to come to a boiling point;

then remove the skins, and throw them into cold water a few moments to

preserve the color.

For salted almonds, prepare as above; put into a dripping pan with

some lumps of butter; set into a moderate oven until nicely browned.

Sprinkle over them some salt, and toss until thoroughly mixed.

Peanuts may be prepared in same manner.

Beef Recipes

Recipes Tried and True

MENUS.

BREAKFASTS. Fall and Winter.

OZELLA SEFFNER.

1. Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or

Cocoa.

2. Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles.

Broiled Steak. Corn Oysters. Coffee or Cocoa.

3. Melon or Fruit. Fried Oat Meal Mush. Syrup. Bacon, Dipped in

Eggs. Fried Potatoes. Coffee.

4. Oranges. Warm Biscuit. Jelly. Broiled Oysters on Toast. Rice

Balls. Coffee.

5. Oranges. Mackerel. Fried Potatoes. Ham Toast. Muffins.

6. Breakfast Bacon. Corn Griddle Cakes. Syrup. Boiled Eggs. Baked

Potatoes.

Pork Recipes

Bread Recipes

DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.

Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat

the three articles all together; add a little salt, one cup sweet

milk, two cups flour, three teaspoonfuls baking powder. Grease a

large dripping pan with butter. Drop a tablespoonful in each place.

Bake twenty minutes.

Rice Recipes
Italian Recipes

Cookie Recipes

HICKORY NUT COOKIES. ANN THOMPSON.

Two cups brown sugar, two eggs, one-fourth cup butter, two cups

hickory nuts, three tablespoons water, one teaspoon baking powder,

flour to stiffen very stiff.

Recipes
Beef

Famous Recipes

Pie Recipes

LEMON PIES. MARY AULT.

For three pies, take one lemon, one egg, one tablespoonful of corn

starch, one and one-half cups of sugar, one and one-half cups of

water; boil all together for the custard.

CRUST.--One cup of lard, and a little salt, to three cups of flour.

Crockpot Recipes
Famous Recipes

Vegetable Recipes

SCRAMBLED CAULIFLOWER

Trim off the coarse outer leaves of a
cauliflower. After soaking and cooking, drain well and divide into
branches. Sprinkle with nutmeg, salt and pepper and toss into a frying
pan with hot butter or olive oil.Tacos Recipes
Cheesecake Recipes

Free Recipes

MASHED SWEET POTATOES. MRS. W. H. ECKHART.

Pare and boil till done; drain, and mash smooth; add milk or cream,

and salt; beat like cake, with a large spoon--the more they are beaten

the better they become. Put in a baking dish; smooth with a knife

dipped in milk; place a lump of butter in the center; sprinkle with

pepper, and place in a hot oven for a few minutes.

Cake Recipes
Cake Recipes

Cookie Recipes

GINGER NUTS. MRS. BECKIE SMITH.

Two cups molasses, one cup sugar, one cup shortening, one

tablespoonful soda in a little milk, ginger to taste, flour to

stiffen, and roll.

Recipes
Black Eyed Peas

Sunday, March 2, 2008

Soup Recipes

~WHITE SOUP

Put six pounds of lean gravy beef into a saucepan, with
half gallon of water and stew gently until all the good is extracted and
remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth
pound ham, four onions, four heads of celery, cut into small pieces, a
few peppercorns and bunch of sweet herbs. Stew gently for seven or eight
hours, skimming off the fat as it rises to the top. Mix with the crumbs
of two French rolls two ounces of blanched sweet almonds and put in a
saucepan with a pint of cream and a little stock, boil ten minutes, then
pass through a silk sieve, using a wooden spoon in the process. Mix the
cream and almonds with the soup, turn into a tureen, and serve.Pancake Recipes
Turtles Recipe

Famous Recipes

Pie Recipes

SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.

Two teacups of sugar, one teacup of molasses, two teacups of hot

water, one teacup of chopped raisins, one-half cup of butter, one-half

cup of vinegar, two eggs, six rolled crackers or bread crumbs;

cinnamon, allspice, cloves, and nutmeg to taste.

Breakfast Scramble
Black Eyed Peas

Free Recipes

SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS.

Boil your potatoes until soft; slice them, and lay in a buttered

pudding dish. Sprinkle each layer with light brown sugar; and dot

thickly with bits of butter. Over all pour enough water to cover well

the bottom of your dish. Set in oven and bake half an hour or more,

thoroughly browning the top, and cooking the sugar, butter and water

into a rich syrup. Some add, also, a dash of flour between the

layers. Serve hot with your meat and other vegetables.

Vegetable Barley Pilaf
Jewish Recipes

Sultana Roll

Pickles Recipes

ROSA'S SWEET PICKLE.

Nine pounds peaches, three pounds sugar, three quarts good cider

vinegar. Peel the peaches; then put them with the sugar and vinegar

in a porcelain lined kettle; cook for five to ten minutes; put two

cloves in each peach; add a little whole allspice.

Turtles Recipe
Halloween Recipes

Cookbook Recipes - Creole Gumbo Soup

Take two young chickens, cut in pieces, roll in flour and fry to light
brown. Take the fried chicken, a ham bone stripped of meat for flavor, a
tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of
tarragon and boil in four quarts of water until the meat loosens from
the bones. Slice and fry brown two large onions and add two heaping
quarts of sliced okra and one cut up pod of red pepper. Stir all over
the fire until the okra is thoroughly wilted then remove the larger
bones and let cook three quarters of an hour before serving. Half an
hour before serving add a can of tomatoes or an equal quantity of fresh
ones, and a pint of shrimps, boiled and shredded. Have a dish of well
boiled and dry rice and serve with two or three tablespoonfuls in each
soup plate.Holiday Recipes
AKumakan