Orange Scones

1 cup sifted flour
Sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1 egg, beaten
6 tablespoons buttermilk
Grated rind of one orange
Whipped ginger butter
Whipped cream cheese

Whipped Ginger Butter

Beat six tablespoons butter until fluffy. Fold in three teaspoons finely-chopped candied ginger or 3/4 teaspoon ground ginger.

Oven: 425 degrees

Sift flour, 1 1/2 teaspoons sugar, the baking powder, soa and salt into a mixing bowl. Cut in the butter until particles are fine. Add half the egg, the buttermilk, and orange rind and toss to mix thoroughly.

Turn onto a floured board, knead lightly and pat into a circle about 5/8-inch thick. With a floured knife, cut into sixths, making triangular pieces. Brush tops with remaining egg and sprinkle with sugar. Place on a baking sheet and bake until golden, about 12 minutes. Serve hot, split, with ginger butter and cream cheese melting in. Makes six.

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Pot-Roasted Meat Loaf

1 1/2 pounds ground beef or meatloaf mixture
1 egg
1 cup soft bread crumbs
1 onion, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup tomato juice
2 tablespoons fat
2 tablespoons flour
2 onions, sliced
Several parsley sprigs, chopped
1 beef bouillon cube
1/2 cup boiling water

Mix meat, egg, crumbs, minced onion, salt, pepper, and juice. Shape into six loaves. Dust with the flour. Heat the fat in a kettle and brown loaves on all sides. Remove meat and pour off fat.

Put the sliced onion and parsley in the kettle and arrange loaves on top. Dissolve the bouillon cube in the boiling water and pour over the top of the meat. Cover and simmer thirty minutes. Put loaves on a hot platter and pour drippings over them. Serves six.

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Raisin Sauce

1/2 cup seedless raisins
Boiling water
1/3 cup brown sugar
1 1/2 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups cold water
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter or margarine

Wash raisins and cover with boiling water. Let stand fifteen minutes. In a saucepan, mix the sugar, flour, dry mustard, salt and pepper until well-blended. Stir in the cold water and lemon juice. Simmer, stirring constantly, five minutes.

Add the raisins with liquid, grated lemon rind and butter. Reheat sauce and serve with sliced tongue or ham. Makes about 2 1/2 cups of sauce.

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Butterscotch Meringue Squares

1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg yolk
1 3/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon vanilla
2 egg whites
2 cups brown sugar, packed

Oven: 350 degrees

In a bowl, blend the butter, sugar, egg yolk, flour, baking powder and vanilla until crumbly. Pat mixture into the bottom of a greased 11x8x2-inch baking pan.

Beat egg whites until foamy. Gradually beat in the brown sugar until a stiff satiny meringue is formed. Drop by spoonfuls over mixture in pan and gently spread with a spatula. Bake until meringue is golden, about forty minutes. Let cool in pan before cutting into squares. Serves six.

Technorati Tags: Recipes Food Cookies Butterscotch Meringue Desserts Baking

Creamy Pork Burgers

1 boneless smoked pork shoulder, about 2 pounds
4 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon Worcestershire sauce
3 cups milk
5 teaspoons prepared mustard
6 split hamburger buns, toasted

Peel covering from pork. Dice meat and saute in 1 tablespoon butter in a large frying pan for twenty minutes. Melt remaining three tablespoons of butter in a medium saucepan. Stir in flour and Worcestershire sauce. Cook, stirring constantly, until bubbly.

Stir in milk and mustard. Continue stirring and cooking until sauce thickens and boils one minute. Stir into pork. Heat slowly, stirring constantly, just until bubbly. Spoon over toasted buns and serve open-face style. Serves six.

Note: 5 cups of diced cooked ham can be substituted for the pork shoulder. In this case, saute the ham for just two-three minutes to brown lightly. Then proceed with the recipe as given.

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Raspberry Pear Pie

Fresh pears and frozen raspberries combine to make a luscious dessert.

6 large fresh pears
1 tablespoon lemon juice
1 10-oz package frozen red raspberries, thawed
1 cup sugar
1/2 cup flour
1/4 teaspoon ground cinnamon
Pastry for a 2-crust pie
3 tablespoons butter or margarine

Oven: 400 degrees

Peel, quarter, core, and thinly-slice pears into a large bowl. Drizzle lemon juice over top, then toss to coat well. Add raspberries, including the syrup. Mix sugar, flour, and cinnamon in a small bowl. Sprinkle over fruit then toss to mix well.

Prepare piecrusts from a packaged mix or your own favorite recipe. Roll out half to a 13-inch round on a floured pastry cloth or board. Fit into a deep 9-inch plate. Trim overhang to a half-inch. Spoon filling into crust and dot with butter.

Roll out remaining pastry to an 11-inch round. Cut several slits near the center to let steam escape. Place over filling and trim overhang to a half-inch. Turn edges under, flush with rim then flute to make a stand-up edge. Bake for one hour or until juices bubble up and pastry is golden. Remove and cool several hours on a rack before serving. Makes one 9-inch pie.

Technorati Tags: Recipes Food Pies Pears Raspberries Desserts Pear Pie

Brunswick Chowder

A hefty soup for cold nights.

1 broiler-fryer, about 3 pounds, cut up
5 teaspoons seasoned salt
Water
1 cup chopped onion
2 tablespoons butter or margarine
2 10-oz packages frozen Fordhook lima beans
2 cans condensed tomato-rice soup
2 cups thinly-sliced celery
2 cans (15 oz) cream-style corn

Combine chicken, 3 teaspoons seasoned salt and four cups of water in a kettle. Cover and simmer forty-five minutes or until chicken is tender. Remove meat from the bones and dice it. Strain the broth and measure out four cups; add water if necessary to make four.

Put the butter in the kettle and saute the onion until soft. Add the lima beans, soup, two soup cans water, and the celery. Cover and simmer fifteen minutes, or until beans are tender. Stir in chicken, reserved broth, corn and remaining two teaspoons of salt. Heat slowly just to boiling. Serve in heated soup bowls. Serves eight.

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Chocolate Mint Flower Cookies

This recipe makes large cookies. The petals will grow together to form the flower during baking.

2 cups sifted flour
1/3 cup dry cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups shortening
1 cup sugar
2 eggs
1/2 teaspoon peppermint extract

Oven: 350 degrees

Measure flour, cocoa, baking powder and salt into a sifter. Cream the sugar with the shortening until fluffy in a large bowl. Beat in the eggs and peppermint extract. Sift in flour mixture, blending well. Chill dough until firm enough to handle.

Roll the dough, a heaping teaspoonful at a time, into 1-1/2 inch ovals. Place in groups of four, pinwheel fashion, three inches apart on greased cookie sheets. Flatten to one-eighth inch thickness.

Bake ten minutes or until firm. Remove cookies to wire racks to cool. If desired, decorate edges with pink frosting, and put a little crushed peppermint candy in the center. Makes about 18 large cookies.

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Quick Skillet Chicken

Tasty and easy to make!

1 fryer, about 3 pounds, cut up
1 small garlic clove, crushed
2 tablespoons margarine
1 can condensed cream of chicken soup
1/2 cup evaporated milk
1/2 green or sweet red pepper, slivered
2 tablespoons chopped green onion
1/4 cup toasted slivered almonds (optional)

Wash chicken and pat dry. Put the garlic and chicken in the margarine in a heavy skillet and brown chicken on all sides. Add the soup and milk, cover, and simmer thirty minutes. Add the pepper and onion and simmer fifteen minutes more. Sprinkle with almonds if desired. Serves four.

Technorati Tags: Recipes Food Chicken Poultry Savory Chicken Meat Dishes

Peanut Butter Custard With Chocolate Sauce

3 eggs
1/3 cup sugar
1/4 teaspoon salt
1/3 cup peanut butter
1 tall can evaporated milk
1/2 teaspoon vanilla extract
1 cup boilinig water
Chocolate Sauce

Beat together the eggs, sugar, and salt. Put the peanut butter in a bowl and stir in the milk. Then stir in the vanilla and boiling water. Stir peanut butter mixture into egg mixture.

Ladle into 6 to 8 greased custard cups. Put cups on a rack in a large skillet or two smaller ones. Surround cups with water to the depth of the custard mixture. Bring water to a full boil, cover, and remove skillets from heat.

Let stand twenty minutes, or until set. Remove cups from water, cool, then chill. Unmold and serve with chocolate sauce. Serves six to eight.

Chocolate Sauce

Mix 6 oz. semi-sweet chocolate pieces with 3/4 cup evaporated milk in a saucepan. Heat, stirring, until chocolate is melted and mixture is blended. Cool and serve with custard.

Technorati Tags: Recipes Food Custard Peanut Butter Peanut Butter Custard Desserts

Pepper Pot Chili

1 tablespoon shortening
2 pounds ground beef
1 large onion, minced
2 teaspoons salt
1 teaspoon pepper
4 drops Tabasco sauce
1/4 teaspoon garlic salt
4 tablespoons chili powder
2 8-oz cans tomato sauce
3 cups water

In a large, heavy skillet, heat the shortening. Add the meat, onion, salt and pepper. Cook over low heat until the meat is lightly browned, about five minutes, breaking it up with a fork as it cooks.

Stir in remaining ingredients. Cover and simmer for one hour, stirring occasionally to prevent sticking. If too thick, add a little more water. Serves four.

Technorati Tags: Recipes Food Chili Beef Chili Beef Meat Dishes

Apple Pecan Muffins

2 cups sifted flour
1/2 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
1 egg, lightly beaten
1 cup milk
1/2 cup melted butter
1 cup peeled, chopped apples
1 cup chopped pecans
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Oven: 375 degrees

In a mixing bowl, combine the flour, half-cup sugar, salt and baking powder. Combine the egg, milk, and a quarter-cup butter. Add to the flour mixture along with the apples and pecans.

Stir just enough to moisten dry ingredients. Spoon batter into twelve greased muffin cups, filling them about two-thirds full. Combine remaining butter with the two tablespoons sugar and the spices. Sprinkle the top of each muffin with the butter mixture. Bake for thirty minutes. Serve hot. Makes 12 muffins.

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Quick California Dip

When you need one in a hurry, this dip is fast, fast, fast!

1/4 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/16 teaspoon pepper
1 teaspoon prepared mustard
1 large avocado, peeled and sieved
1/4 cupped chopped pecans
1 tomato, peeled and sieved

Place all ingredients in a mixing bowl. Beat until smooth and blended. Chill until ready to serve. Makes about a cup.

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Beer Batter Scallop Puffs

1 pound scallops
3/4 cup flour
1/4 teaspoon salt
3/4 cup cornstarch
1/2 teaspoon prepared mustard
1 12 oz. can beer
2 egg whites, stiffly beaten
Shortening

Mix together flour and salt and place in a plastic bag. Shake a few scallops at a time in the bag until well-coated. In a bowl combine the cornstarch, mustard and beer, mixing well. Fold in the egg whites, blending well.

Dip floured scallops in the beer mixture. In a deep kettle or saucepan, heat about four inches of shortening. Drop a few scallops at a time into the hot shortening and cook until golden brown and puffed, about 4-5 minutes. Drain on absorbent paper. Serves four.

Technorati Tags: Recipes Food Fish Scallops Seafood Beer Batter

Cold Coffee Souffle

A terrific dessert that doesn't need baking.

2 envelopes unflavored gelatin
1 cup sugar, divided
1/4 teaspoon salt
4 tablespoons good instant coffee
4 eggs, separated
2 1/2 cups milk
1 teaspoon vanilla
2 cups heavy cream

Combine gelatine, a half-cup sugar, salt, and instant coffee in a two-and-half quart saucepan. Beat egg yolks with the milk. Add to gelatin mixture and stir over low heat until gelatin dissolves and mixture thickens slightly, about 10-12 minutes. Remove from heat and add vanilla.

Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry. Add the remaining half-cup of sugar gradually and beat until very stiff. Fold in the gelatin mixture.

Whip the cream and fold into gelatin mixture. Spoon into a 2-1/2 quart souffle dish. If you don't have one that size, you can use a 1-1/2 quart dish with a 2-inch aluminum collar.

Chill until firm. Remove collar (if used) and serve. Makes 12-16 servings.

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Orange Rice

Quick, simple and out of the ordinary.

3 tablespoons butter or margarine
2/3 cup diced celery with leaves
2 tablespoons finely-chopped green onion
1 tablespoon finely-chopped parsley
Grated rind of one orange
1 cup orange juice
1 1/2 cups water
1 1/4 teaspoons salt
1 cup uncooked rice

Melt the butter in a heavy saucepan. Add the celery, onion, and parsley, and saute about five minutes. Add the water, orange rind, juice and salt. Bring to a boil and slowly stir in the rice.

Cover, reduce heat, and cook about twenty-five minutes, or until rice is tender. Makes 4 to 6 servings.

Technorati Tags: Recipes Food Rice Vegetables Orange Rice Side Dishes

Chili Beef With Noodles

A hearty dish for those winter nights!

1 pound chopped beef chuck
2 tablespoons minced onion
2 tablespoons fat
1 cup minced celery
2 tablespoons flour
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 beef bouillon cube
2 cups cooked or canned tomatoes
1 can (about a pound) chili con carne
1 8-oz package noodles, cooked
1/4 cup minced onion
1/4 cup grated American cheese

In a heavy saucepan, brown beef and 2 tablespoons onion lightly in the fat, separating meat with a fork. Add the celery, flour, salt and Worcestershire sauce. Add the bouillon cube and tomatoes. Simmer, stirring often, until meat is tender and sauce well-flavored.

Mix in the chili and cook over low heat until piping hot, stirring often to prevent sticking. Cook noodles with 2 quarts boiling water and 2 teaspoons salt until tender, about fifteen minutes. Drain well and arrange in a deep, heated platter. Leave a well in the center and fill it with the hot chili mixture. Sprinkle first with the 1/4 cup onion and then the cheese. Serves six or more.

Technorati Tags: Recipes Food Chili Beef Beef Chili Meat Dishes Lobster

Oatmeal Caramel Cookies

50 light caramels
1/2 cup evaporated milk or light cream
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly-packed brown sugar
1 teaspoon soda
1/2 teaspoon salt
1 cup butter, melted
1 cup semi-sweet chocolate pieces
1 cup chopped pecans

Oven: 350 degrees

Melt caramels in milk or cream in a heavy saucepan, then cool slightly. OR substitute 1 cup caramel sauce topping mixed with 1/4 cup all-purpose flour. Combine remaining ingredients except chocolate and nuts in a large mixing bowl and blend until crumbly.

Press half the crumbs in the bottom of a greased 13x9-inch pan. Bake for ten minutes. Remove from oven. Sprinkle chocolate and pecans over crumbs. Spread carefully with caramel mixture. Sprinkle with remaining crumbs. Bake 15-20 minutes more, or until golden brown. Chill 1-2 hours, then cut into bars. Makes about 48 bars.

Technorati Tags: Recipes Food Cookies Oatmeal Cookies Caramels Baking

Sweet And Pungent Chicken

1 3-3 1/2 pound fryer, cut up
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
4 tablespoons butter or margarine
1/2 cup hot water
1 green pepper, diced and blanched
4 slices pineapple
1 cup white vinegar
1 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 teaspoon soy sauce
1/8 teaspoon pepper
3 cups cooked green noodles
2 tablespoons butter or margarine
2 tablespoons diced toasted almonds
1 teaspoon poppy seed

Oven: 350 degrees

Mix together the salt, 1/4-teaspoon pepper, and flour. Dust chicken lightly with mixture. Melt 4 tablespoons butter in a heavy skillet and brown chicken well on all sides, about fifteen minutes. Add the half-cup of hot water, cover tightly, and simmer until chicken is tender, about 45 minutes.

Arrange chicken, green pepper and pineapple in a shallow casserole. In a saucepan, bring the combined sugar and vinegar to the boiling point, stirring. Mix cornstarch and 1/2 cup water to form a paste. Blend into vinegar mixture along with the soy sauce and pepper. Cook, stirring constantly, until thickened.

Pour sauce over chicken. Bake until glazed, about fifteen minutes. Remove from the oven. Mix the remaining two tablespoons butter, almonds and poppy seed. Plce noodles around the edge of the casserole. Serves four.

Technorati Tags: Recipes Food Chicken Poultry Sweet and Pungent Chicken Meat Dishes

Strawberry Braided Bread

1 package hot-roll mix
1 cup strawberry jam
1/2 cup finely-chopped dried apricots
1/4 cup chopped walnuts
1 tablespoon melted butter or margarine
2 tablespoons sugar

Oven: 350 degrees

Prepare hot-roll mix and let rise, following package directions. Meanwhile, combine strawberry jam, apricots, and walnuts in a small bowl. Punch down dough. Knead on a lightly-floured pastry cloth or board until smooth and elastic.

Place dough on a large, greased cookie sheet. Put the sheet on a damp towel to keep it from slipping. Roll dough out to a 14x8-inch rectagngle. Spoon the filling in a narrow strip down the center of the dough, almost to the ends.

Cut the dough on each side with a knife or scissors, in one-inch strips, just to the filling. Fold the strips, alternating side to side, across filling at an angle.

Cover and let rise in a warm place away from drafts, for one hour, or until double in bulk. Brush top with melted butter and sprinkle with sugar. Bake for about 25 minutes or until golden. Cool on a wire rack. Cut in thick slices. Can be served warm or cold.

Technorati Tags: Recipes Food Bread Strawberry Bread Baking Quick Bread

Stuffed Breast Of Veal

4-pound veal breast, with pocket
2 cups beef broth or bouillon
2 slices bread, cut in 1/4-inch cubes
1/4 teaspoon chili powder
1 medium apple, peeled and diced (1/4-inch)
2 tablespoons cooked rice
1 tablespoon minced parsley
1 teaspoon salt
2 hard-cooked eggs, chopped

Oven: 400/350 degrees

Put bread cubes in a bowl and pour one cup of broth over them. Let stand until bread is completely moistened. Combine chili powder, apple, cooked rice, parsley, salt and chopped eggs. Add mixture to bread and mix well.

Stuff mixture into veal pocket and skewer pocket together. Place veal in a shallow roasting pan and pour remaining cup of broth over the meat. Roast at 400 degrees for thirty minutes.

Reduce heat to 350 and cook one hour. Turn meat and cook one hour more or until done. Serves six.

Technorati Tags: Recipes Food Veal Stuffed Veal Breast Of Veal Meat Dishes

Sour Cream Coffee Cake

1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups sifted flour
1 teaspoon vanilla
1 cup sour cream
1/2 cup butter or margarine
1 cup sugar
2 eggs

Topping
1/2 cup sugar
1/4 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon melted butter
1/2 cup raisins

Oven: 350 degrees

Sift together the flour, soda, and baking powder. Blend together the sour cream and vanilla. Cream butter and sugar until fluffy, then beat in eggs one at time. Add flour mixture alternately with the sour cream to the egg mixture, mixing well after each addition.

Combine all topping ingredients, mixing well. Pour half the cake batter into a greased 9-inch tube pan. Sprinkle evenly with half the topping. Cover with remaining batter and sprinkle with the rest of the topping. Bake for about 45 minutes or until a cake tester comes out clean. Cool on rack for ten minutes before slicing. Makes one 9-inch cake.

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Sweet and Sour Meatballs

Something a little different in the meatball line.

1 pound ground beef
1 teaspoon salt
Dash of pepper
1 tablespoon flour
1 egg, beaten
1/2 cup flaked coconut
3 tablespoons salad oil
1 teaspoon dry mustard
1 teaspoon vinegar
2 1/2 tablespoons red currant jelly
1 teaspoon sugar

In a bowl, blend the beef, salt and pepper. Shape into twelve balls. Mix flour with beaten egg. Dip meatballs in egg mixture, then roll in coconut, coating well on all sides.

In a large heavy skillet, heat the oil. Add meatballs and brown well on all sides. Lower heat and cover pan. Cook until meatballs are done.

In a small saucepan, combine mustard, vinegar, jelly, and sugar. Cook over low heat, stirring until smooth and heated, about five minutes. Pour sauce over meatballs. Goes well with rice. Serves four.

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Banana Souffle

Quick, light, and tasty!

3 large ripe bananas
Sugar
1 teaspoon lemon juice
1/3 cup coarsely-chopped pecans
6 egg whites, stiffly beaten
Sweetened whipped cream, flavored with sherry

Oven: 325 degrees

Peel and scrape bananas. Force through a food mill. Mix in 1/4 cup sugar, the lemon juice and the pecans. Fold in the egg whites. Butter a 2-quart souffle dish or straight-sided casserole. Sprinkle with sugar.

Pour souffle mixture into dish and sprinkle with sugar. Set dish in a pan of hot water and bake thirty minutes, or until puffed and lightly browned. Serve with whipped cream (note: sherry can be omitted if you prefer). Serves four to six.

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Herbed Rice And Mushrooms

1/4 cup butter or margarine
3/4 cup finely-chopped onions
1/4 pound small fresh mushrooms, sliced
1 cup raw rice
1 teaspoon salt
1/2 teaspoon rosemary, crumbled
1/2 teaspoon marjoram, crumbled
1/2 teaspoon thyme, crumbled
2 cups chicken broth or bouillon

In a large, heavy skillet, heat the butter. Add the onion and saute until soft. Stir in the sliced mushrooms and saute briefly, about 2-3 minutes. Stir in the raw rice, salt, seasonings, and chicken broth.

Heat to boiling, stir once, lower heat, cover, and let simmer for about fifteen minutes, or until rice is tender. Serves four or more.

Technorati Tags: Recipes Food Rice Mushrooms Vegetables Side Dishes

Rosemary Chicken With White Wine

1 broiler-fryer, about 3 pounds, cut up
Salt
Fresh ground pepper
1/3 cup butter or salad oil
1 teaspoon crumbled dry rosemary leaves
1/3 cup dry white wine

Wash and dry the chicken pieces. Sprinkle each piece on both sides with salt and pepper. Heat the butter in a large heabvy skillet, and brown chicken carefully on both sides.

Sprinkle on the rosemary and pour on the white wine. Cover tightly, lower heat, and simmer for 30 minutes or until chicken is very tender. Remove chicken to serving plates.

If most of the pan liquid has evaporated, pour some more white wine (about one-third cup) into the skillet, stir up the brown bits, and heat briefly. Pour over chicken and serve. Serves four.





Technorati Tags: Recipes Food Chicken Rosemary Chicken Poultry