2 cups flour
1 teaspoon soda
½ cup white sugar
½ cup soft butter
1 beaten egg
1/3 cup milk
½ cup raisins
Preheat the oven to 425 degrees F.
Mix the flour, soda, and sugar together. Cut in the soft butter. Put the beaten egg and the milk together in a cup and add this liquid to the flour, soda, sugar, and butter. Mix in the raisins.
Pat the dough onto a floured surface and cut into circles. Bake for about 10 minutes, or until light brown.
These cakes are good sliced in half and covered with strawberries or peaches, and whipped cream.
Serve them on good China with good China tea.
Monday, January 29, 2018
Recipe #69: Date Squares
2 cups chopped pitted dates
1/4 cup white sugar
1 cup boiling water
Cook in sauce pan over medium heat stirring often until dates are soft, about 15 minutes, then let cool.
1 1/4 cup all purpose flower
1 1/4 cup rolled oats
1/3 cup crushed bran flakes
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (3/8 of a pound) butter
Mix dry ingredients in a bowl and blend in the butter until the mixture is crumbly.
Put half this mixture into a 9" baking pan and tamp it down.
Pour date mixture over this and sprinkle the remaining mixture over the top, tamping down lightly.
Bake in the oven at 350 degrees until it turns light brown, about 30 minutes.
1/4 cup white sugar
1 cup boiling water
Cook in sauce pan over medium heat stirring often until dates are soft, about 15 minutes, then let cool.
1 1/4 cup all purpose flower
1 1/4 cup rolled oats
1/3 cup crushed bran flakes
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (3/8 of a pound) butter
Mix dry ingredients in a bowl and blend in the butter until the mixture is crumbly.
Put half this mixture into a 9" baking pan and tamp it down.
Pour date mixture over this and sprinkle the remaining mixture over the top, tamping down lightly.
Bake in the oven at 350 degrees until it turns light brown, about 30 minutes.
Recipe #68: Corn & Mushroom Soup
8 servings
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
Sunday, January 28, 2018
Recipe #67: Pumpkin Soup
The file said this soup was called "Iroquois Style Pumpkin Soup," but I'm going with the generic "Pumpkin Soup," because I don't know what makes this Indigenous, and I don't want to make colonial assumptions about what may make this recipe "styled." (Source: unknown.) No instructions for cooking the pumpkin.
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4 cups cooked mashed pumpkin
4 cups milk
4 tablespoon butter
½ onion
4 tablespoon honey
4 tablespoon Maple syrup
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
In a large sauce pan combine the pumpkin, milk, butter and onions. Bring to the boil, then let simmer.
Stir in the honey, maple syrup, thyme, salt and pepper.
Simmer for 30 minutes, stirring frequently.
*
4 cups cooked mashed pumpkin
4 cups milk
4 tablespoon butter
½ onion
4 tablespoon honey
4 tablespoon Maple syrup
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
In a large sauce pan combine the pumpkin, milk, butter and onions. Bring to the boil, then let simmer.
Stir in the honey, maple syrup, thyme, salt and pepper.
Simmer for 30 minutes, stirring frequently.
Recipe #66: Chicken Stock
So the math in this one defies me. It says it makes 4 cups, then has 12 cups of water in the ingredients and then it says add 10 cups of water in the directions. Good luck with that.
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4 cups
2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper
Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.
Cut up the meat and place in a Dutch oven with the onion and carrots.
Add 10 cups of water.
Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.
*
4 cups
2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper
Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.
Cut up the meat and place in a Dutch oven with the onion and carrots.
Add 10 cups of water.
Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.
Recipe #65: Chicken & Asparagus
Four servings
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
Recipe #64: Carrot Soup
Yield: 4 to 6 servings
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Melt the butter. Add the onions and carrots and cook them covered, for 10 minutes or until tender.
Add the stock and rice, 3/4 teaspoon salt and ground pepper to taste. Bring the liquid to a boil and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water if too thick. Bring back to a boil and adjust the seasoning.
Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Melt the butter. Add the onions and carrots and cook them covered, for 10 minutes or until tender.
Add the stock and rice, 3/4 teaspoon salt and ground pepper to taste. Bring the liquid to a boil and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water if too thick. Bring back to a boil and adjust the seasoning.
Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.
Recipe #63: Butternut Tostada
This recipe is just a list of ingredients, one of them being "cooked pulp of butternut squash" (maybe cut into 1" squares and then sprinkle with olive oil and bake in oven for 45-50 minutes). What is Tostada? Well, according to the internet, it seems to go well on a pita or taco.
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1 butternut squash - 2 cups of cooked pulp
4 tortillas
1 tablespoon olive oil
1 teaspoon chilli powder
½ teaspoon ground cumin
1 clove of garlic, minced
1 teaspoon well rubbed oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or alfalfa sprouts
Salsa
Toasted pumpkin seeds
*
1 butternut squash - 2 cups of cooked pulp
4 tortillas
1 tablespoon olive oil
1 teaspoon chilli powder
½ teaspoon ground cumin
1 clove of garlic, minced
1 teaspoon well rubbed oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or alfalfa sprouts
Salsa
Toasted pumpkin seeds
Recipe #62: Black Bean Soup
Yield: 6 servings
1 medium onion, chopped
7 cups vegetable stock
6 cloves freshly minced garlic
2 large carrot, chopped
2 stalk celery, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
4 cups cooked black beans*
1 cup freshly squeezed orange juice
1/2 cup dry sherry
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 teaspoon lemon juice
1 cup apple juice
Freshly chopped cilantro for garnish
Place the onion and 1 cup of vegetable stock in a heavy soup pot and bring to a boil. Lower the heat and simmer, stirring, until the onion becomes soft and transparent.
Then stir in garlic, carrot, and celery. Cook 5 minutes over medium heat, stirring occasionally.
Add coriander and cumin and cook an additional 5 minutes.
If the mixture dries out, add more vegetable stock as needed.
Add the black beans, remaining stock, orange juice, and sherry and let cook 20 minutes over medium heat, covered, stirring occasionally.
Add the peppers, lemon juice, and apple juice before serving. Taste and adjust seasonings.
Put a half of the soup in a blender to make a thick puree and return it to the soup.
Garnish with cilantro.
* Soak 1 1/3 cups of dry black beans in lots of water overnight. Drain this water and replace it. Bring to a boil and simmer for 1 to 1 ½ hours. Drain and rinse. This should yield about 4 cups of cooked beans.
1 medium onion, chopped
7 cups vegetable stock
6 cloves freshly minced garlic
2 large carrot, chopped
2 stalk celery, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
4 cups cooked black beans*
1 cup freshly squeezed orange juice
1/2 cup dry sherry
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 teaspoon lemon juice
1 cup apple juice
Freshly chopped cilantro for garnish
Place the onion and 1 cup of vegetable stock in a heavy soup pot and bring to a boil. Lower the heat and simmer, stirring, until the onion becomes soft and transparent.
Then stir in garlic, carrot, and celery. Cook 5 minutes over medium heat, stirring occasionally.
Add coriander and cumin and cook an additional 5 minutes.
If the mixture dries out, add more vegetable stock as needed.
Add the black beans, remaining stock, orange juice, and sherry and let cook 20 minutes over medium heat, covered, stirring occasionally.
Add the peppers, lemon juice, and apple juice before serving. Taste and adjust seasonings.
Put a half of the soup in a blender to make a thick puree and return it to the soup.
Garnish with cilantro.
* Soak 1 1/3 cups of dry black beans in lots of water overnight. Drain this water and replace it. Bring to a boil and simmer for 1 to 1 ½ hours. Drain and rinse. This should yield about 4 cups of cooked beans.
Recipe #61: Nancy’s Seven Layer Dinner
Not sure who Nancy is, but this is her dinner. Bit of a mystery, this one.
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1 Potato per person cut into bite sized pieces
2-3 chopped onions
Salt and Pepper
Sliced carrots to cover the potatoes
1/3 to 1/2 cup uncooked rice
19 oz can of peas, with liquid
1 - 1 1/2 wieners per person cut into 1 1/2" pieces
1 tin of tomato soup slightly diluted poured over the lot.
Cook for 1 1/2 hours at 325 degrees.
*
1 Potato per person cut into bite sized pieces
2-3 chopped onions
Salt and Pepper
Sliced carrots to cover the potatoes
1/3 to 1/2 cup uncooked rice
19 oz can of peas, with liquid
1 - 1 1/2 wieners per person cut into 1 1/2" pieces
1 tin of tomato soup slightly diluted poured over the lot.
Cook for 1 1/2 hours at 325 degrees.
Saturday, January 27, 2018
Recipe #60: Asian Chicken Noodle Soup
Serves 6
1 pound skinless boneless chicken breasts
½ pound soba (buckwheat spaghetti) or whole wheat noodles
2 teaspoons olive oil
2 leeks - whites and light greens
1 large carrot
1 celery stalk
6 cups chicken broth
3 teaspoon soya sauce
4 cloves garlic
1 ½ tablespoons minced fresh peeled ginger root
½ cup fresh cilantro
Cut the chicken into bite sized pieces and steam for twelve minutes.
Boil soba or spaghetti until tender.
In olive oil sauté the leeks, carrot and celery for five minutes.
Add the broth, garlic and ginger. Bring to a boil and simmer for 20 minutes.
Add the chicken, noodles and cilantro and reheat for serving.
1 pound skinless boneless chicken breasts
½ pound soba (buckwheat spaghetti) or whole wheat noodles
2 teaspoons olive oil
2 leeks - whites and light greens
1 large carrot
1 celery stalk
6 cups chicken broth
3 teaspoon soya sauce
4 cloves garlic
1 ½ tablespoons minced fresh peeled ginger root
½ cup fresh cilantro
Cut the chicken into bite sized pieces and steam for twelve minutes.
Boil soba or spaghetti until tender.
In olive oil sauté the leeks, carrot and celery for five minutes.
Add the broth, garlic and ginger. Bring to a boil and simmer for 20 minutes.
Add the chicken, noodles and cilantro and reheat for serving.
Friday, January 26, 2018
Recipe #57 & #58: Tomato Butter & Souper Tuna Spaghetti & Cheese
Two recipes from my mother's cooking scrapbook. Click on image to enlarge.
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Recipe #56: Tomato Fertilizer
I'm not sure this even counts as a recipe, but ... it was with the others.
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1 tablespoon of Epsom salts
3 quarts of water
Combine.
One quart for each plant at planting time.
Thursday, January 25, 2018
Recipe #55: Mystery
This is the second mystery recipe. This one seems to be some kind of sauce? Serve it with pasta?
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28 oz tomato sauce
6 oz. tomato paste
1/2 C apple cider
1/2 C red wine vinegar
2 T oregano
1 T basil
2 T Worcestershire sauce
1 T dried parsley
1 t dry mustard
1 t tarragon
1 t salt (optional)
1 large garlic clove, crushed
1 chopped green pepper (optional)
Fresh ground pepper to taste
Simmer on low heat for at least half an hour, stirring.
*
28 oz tomato sauce
6 oz. tomato paste
1/2 C apple cider
1/2 C red wine vinegar
2 T oregano
1 T basil
2 T Worcestershire sauce
1 T dried parsley
1 t dry mustard
1 t tarragon
1 t salt (optional)
1 large garlic clove, crushed
1 chopped green pepper (optional)
Fresh ground pepper to taste
Simmer on low heat for at least half an hour, stirring.
Recipe #54: Beans & Veggie Chili
Source: http://southemfood.miningco.com/
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3 cups dry kidney beans
2 tablespoons olive oil ... optional...
1 large onion sliced thinly
4 cloves of garlic minced well
I green pepper (can use red or yellow) chopped coarsely
1/2 cup red unpeeled potatoes diced
1 10-ounce canned tomatoes undrained
1 teaspoon chill powder (use more if you wish)
1/2 teaspoon cumin
1/2 cup uncooked brown rice (may use white if you wish)
5 cups water or vegetable broth
salt and pepper to your liking
grated cheese for garnish, if desired
Soak beans overnight in cold water to cover.
Drain.
Put beans in slow cooker.
In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft ... about 3-5 minutes.
Add bell pepper, cabbage, potatoes, tomatoes, chill powder and cumin.
Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker.
Add rice and water or broth; cover and cook on low 6-8 hours or until chill is thick and rice and beans are tender.
Season to taste with salt and pepper.
Garnish with cheese if desired.
*
3 cups dry kidney beans
2 tablespoons olive oil ... optional...
1 large onion sliced thinly
4 cloves of garlic minced well
I green pepper (can use red or yellow) chopped coarsely
1/2 cup red unpeeled potatoes diced
1 10-ounce canned tomatoes undrained
1 teaspoon chill powder (use more if you wish)
1/2 teaspoon cumin
1/2 cup uncooked brown rice (may use white if you wish)
5 cups water or vegetable broth
salt and pepper to your liking
grated cheese for garnish, if desired
Soak beans overnight in cold water to cover.
Drain.
Put beans in slow cooker.
In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft ... about 3-5 minutes.
Add bell pepper, cabbage, potatoes, tomatoes, chill powder and cumin.
Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker.
Add rice and water or broth; cover and cook on low 6-8 hours or until chill is thick and rice and beans are tender.
Season to taste with salt and pepper.
Garnish with cheese if desired.
Recipe #53: Rhubarb Pie with Meringue Crust
1 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
2 pounds rhubarb
9" pie crust
Meringue
½ cup sugar
1 tablespoon corn starch
5 egg whites
½ teaspoon cream of tartar
Mix together sugar, flour and cinnamon in a large bowl.
Slice rhubarb into 1 pieces. Add to the above until well coated.
Cook over medium heat until soft and thickened – about 10 minutes.
Cool for 30 minutes.
For meringue, mix sugar and corn starch in a small bowl.
In another bowl beat egg whites until frothy.
Add cream of tartar into sugar/cornstarch mixture.
Add dry mixture into egg whites one tablespoon at a time until egg whites are stiff and glossy.
Pour the cooled rhubarb filling into prepared pie crust and spoon meringue gently on top.
Bake at 350F for 10 to 12 minutes, or until slightly golden.
3 tablespoons flour
1 teaspoon cinnamon
2 pounds rhubarb
9" pie crust
Meringue
½ cup sugar
1 tablespoon corn starch
5 egg whites
½ teaspoon cream of tartar
Mix together sugar, flour and cinnamon in a large bowl.
Slice rhubarb into 1 pieces. Add to the above until well coated.
Cook over medium heat until soft and thickened – about 10 minutes.
Cool for 30 minutes.
For meringue, mix sugar and corn starch in a small bowl.
In another bowl beat egg whites until frothy.
Add cream of tartar into sugar/cornstarch mixture.
Add dry mixture into egg whites one tablespoon at a time until egg whites are stiff and glossy.
Pour the cooled rhubarb filling into prepared pie crust and spoon meringue gently on top.
Bake at 350F for 10 to 12 minutes, or until slightly golden.
Recipe #52: Roasted Chicken with Garlic
Serves 2
3-4 lb roasting chicken
Salt and pepper to taste
2-3 heads of fresh garlic
½ cup dry white wine
½ cup chicken stock
2 tbsp extra virgin olive oil
1 tbsp (15 mL) butter
preheat oven to 375'F
Season chicken inside and out with salt pepper.
Separate garlic cloves from the heads.
Stuff the chicken with the garlic cloves.
Truss the chicken.
Place in a roasting pan with the wine, stock, olive oil and butter, and any extra garlic cloves.
Roast the chicken, uncovered, until golden brown and juices run clear, about an hour and 30 minutes.
Baste chicken regularly with juices from the pan.
Serve with the garlic and reduced juices, seasoned. Serve with roasted potatoes and green salad.
3-4 lb roasting chicken
Salt and pepper to taste
2-3 heads of fresh garlic
½ cup dry white wine
½ cup chicken stock
2 tbsp extra virgin olive oil
1 tbsp (15 mL) butter
preheat oven to 375'F
Season chicken inside and out with salt pepper.
Separate garlic cloves from the heads.
Stuff the chicken with the garlic cloves.
Truss the chicken.
Place in a roasting pan with the wine, stock, olive oil and butter, and any extra garlic cloves.
Roast the chicken, uncovered, until golden brown and juices run clear, about an hour and 30 minutes.
Baste chicken regularly with juices from the pan.
Serve with the garlic and reduced juices, seasoned. Serve with roasted potatoes and green salad.
Recipe #51: The Haggis
As it is Robbie Burns day, what else but The Haggis (not that we ever made this in our family). The source of the text below is "Traditional Scots Recipes" by Janet Murray.
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There are many different ways of making a haggis as far as the composition of the materials is concerned. Some people like minced tripe in it, some do not; some only like a very small portion of the lights (lungs). This recipe is a standard one, you may make adjustments as you wish.
Obtain the large stomach bag of a sheep, also one of the smaller bags called the king's hood, together with the 'pluck' which is the lights (lungs), the liver and the heart.
The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag.
Boil the pluck and the little bag in a large pot with plenty of water, (leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid for later use.
When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender.
Chop finely one-half pound of beef suet.
Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper.
Make this into a soft consistency with the water in which the pluck etc. was boiled; then place into the stomach bag. Fill only a little over half full as the mixture swells.
Sew up the bag with strong thread and the haggis is now ready for cooking. Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or sauce.
For those of you who don't really wish to take the effort to produce the 'real thing', here's another recipe for a "simple haggis".
1/2 lb. liver in a piece
4 oz. chopped suet
1/2 lb. cooked tripe
4 oz. chopped onion
4 oz. finely ground oatmeal
salt and black pepper
Boil the liver in a saucepan with just enough water to cover it for 15 minutes (this is just long enough to 'set' it). Grate it or put it through a mincer; mince the cooked tripe also.
Mix all the ingredients, seasoning well with the pepper and salt. Make it into a moist dough with some of the water in which the liver was cooked. Boil in a cheesecloth or cotton cloth tied into a bag for 2 hours, or steam in a bowl for 3 hours.
I hope you enjoy this Scots specialty.
*
There are many different ways of making a haggis as far as the composition of the materials is concerned. Some people like minced tripe in it, some do not; some only like a very small portion of the lights (lungs). This recipe is a standard one, you may make adjustments as you wish.
Obtain the large stomach bag of a sheep, also one of the smaller bags called the king's hood, together with the 'pluck' which is the lights (lungs), the liver and the heart.
The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag.
Boil the pluck and the little bag in a large pot with plenty of water, (leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid for later use.
When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender.
Chop finely one-half pound of beef suet.
Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper.
Make this into a soft consistency with the water in which the pluck etc. was boiled; then place into the stomach bag. Fill only a little over half full as the mixture swells.
Sew up the bag with strong thread and the haggis is now ready for cooking. Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or sauce.
For those of you who don't really wish to take the effort to produce the 'real thing', here's another recipe for a "simple haggis".
1/2 lb. liver in a piece
4 oz. chopped suet
1/2 lb. cooked tripe
4 oz. chopped onion
4 oz. finely ground oatmeal
salt and black pepper
Boil the liver in a saucepan with just enough water to cover it for 15 minutes (this is just long enough to 'set' it). Grate it or put it through a mincer; mince the cooked tripe also.
Mix all the ingredients, seasoning well with the pepper and salt. Make it into a moist dough with some of the water in which the liver was cooked. Boil in a cheesecloth or cotton cloth tied into a bag for 2 hours, or steam in a bowl for 3 hours.
I hope you enjoy this Scots specialty.
Saturday, January 20, 2018
Recipe #50: Salsa
4 fresh medium tomatoes
1/2 smallish onion
1 mild jalapeno pepper
1/2 teaspoon (rounded)
1/2 teaspoon (level) cumin
1/2 teaspoon (scant) basil
1/2 teaspoon salt
dash black pepper
Puree in blender or food processor, or just chop everything very fine and mix.
Makes about 2 cups.
1/2 smallish onion
1 mild jalapeno pepper
1/2 teaspoon (rounded)
1/2 teaspoon (level) cumin
1/2 teaspoon (scant) basil
1/2 teaspoon salt
dash black pepper
Puree in blender or food processor, or just chop everything very fine and mix.
Makes about 2 cups.
Recipe #49: Three Meat Rubs
Rustic Rub
8T paprika
3T cayenne
5T freshly ground black pepper
6T garlic powder
3T onion powder
6T salt
2 ½ T dried oregano
2 ½ T dried thyme
combine and store in airtight container
Creole Seasoning/Bayou Blast
2 ½ T chili powder
2T salt
2T garlic powder
1T black pepper
1T onion powder
1T cayenne pepper
1T dried oregano
1T dried thyme
Combine all ingredients thoroughly
South West Seasoning
2T chili powder
2T ground cumin
2T paprika
1T black pepper
1T ground coriander
1T garlic powder
1T cayenne pepper
1T crushed red pepper
1T salt
1T dried oregano Combine all thoroughly
8T paprika
3T cayenne
5T freshly ground black pepper
6T garlic powder
3T onion powder
6T salt
2 ½ T dried oregano
2 ½ T dried thyme
combine and store in airtight container
Creole Seasoning/Bayou Blast
2 ½ T chili powder
2T salt
2T garlic powder
1T black pepper
1T onion powder
1T cayenne pepper
1T dried oregano
1T dried thyme
Combine all ingredients thoroughly
South West Seasoning
2T chili powder
2T ground cumin
2T paprika
1T black pepper
1T ground coriander
1T garlic powder
1T cayenne pepper
1T crushed red pepper
1T salt
1T dried oregano Combine all thoroughly
Friday, January 19, 2018
Recipe #48: Roast Tenderloin
Roast tenderloin is the title of the file this came from, but then the file opened and the recipe had the much more interesting title: ROASTED ST PORK TENDERLOIN W SMOTHERED BLACK EYE PEAS. (Re: "essence", see the Prime Rib Roast recipe.)
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1lb smoked sausage, sliced in half lengthwise cut in ¼ ” slices
2C leftover crumbled cornbread
2C chopped yellow onion
4 bay leaves, 5 sprigs fresh thyme
3t finely chopped parsley
4 cloves garlic, 2T minced garlic
8C chicken stock
1 lb black eye peas
6 oz bacon chopped
2 dozen shucked oysters, chopped & liquid reserved
1-1½C water
3T chopped green onion green part only
2T finely chopped parsley leaves
¼C chopped green onions, green part only
4 lb pork tenderloin, trimmed, butterflied & pounded ½” thick
1C Steen’s 100% Pure Cane Syrup salt, fresh ground black pepper
1 sweet potato, peeled, cut into curls & fried golden brown
Preheat oven to 400F. In a large pot, medium heat, render sausage for 5 minutes. Stir in 1C of onions, bay leaves, thyme & parsley. Season with salt & black pepper. Sauté for 5 minutes or until onions are wilted. Stir in chicken stock, peas & 1T of garlic. Bring liquid to a simmer & cook for 1½ hours or until the peas are tender.
In a large sauté pan over medium heat, render the bacon until crispy, about 6-8 minutes. Add onions & celery. Season w black pepper. Sauté 3 minutes. Add oysters, season w Essence, sauté for 1 minute. Remove from heat & turn into mixing bowl. Add the cornbread & reserved oyster liquor. Add the remaining T of garlic & enough water to moisten the dressing. Stir in the green onions. Season w Essence & cool completely.
Season tenderloin w Essence. Spread dressing evenly over the tenderloin. Roll tenderloin up tightly & tie with butchers’ twine to secure the filling. Place tenderloin on a parchment/waxed paper baking sheet. Brush tenderloin w cane syrup. Place in oven & roast for 35-40 minutes for medium. Baste with remaining cane syrup every 10 minutes. Remove from oven & cool 5 minutes before slicing. To serve, spoon black eye peas into center of each plate. Slice the pork into individual slices & fan around the peas. Garnish with sweet potato nests.
Yield 8-10 servings
*
1lb smoked sausage, sliced in half lengthwise cut in ¼ ” slices
2C leftover crumbled cornbread
2C chopped yellow onion
4 bay leaves, 5 sprigs fresh thyme
3t finely chopped parsley
4 cloves garlic, 2T minced garlic
8C chicken stock
1 lb black eye peas
6 oz bacon chopped
2 dozen shucked oysters, chopped & liquid reserved
1-1½C water
3T chopped green onion green part only
2T finely chopped parsley leaves
¼C chopped green onions, green part only
4 lb pork tenderloin, trimmed, butterflied & pounded ½” thick
1C Steen’s 100% Pure Cane Syrup salt, fresh ground black pepper
1 sweet potato, peeled, cut into curls & fried golden brown
Preheat oven to 400F. In a large pot, medium heat, render sausage for 5 minutes. Stir in 1C of onions, bay leaves, thyme & parsley. Season with salt & black pepper. Sauté for 5 minutes or until onions are wilted. Stir in chicken stock, peas & 1T of garlic. Bring liquid to a simmer & cook for 1½ hours or until the peas are tender.
In a large sauté pan over medium heat, render the bacon until crispy, about 6-8 minutes. Add onions & celery. Season w black pepper. Sauté 3 minutes. Add oysters, season w Essence, sauté for 1 minute. Remove from heat & turn into mixing bowl. Add the cornbread & reserved oyster liquor. Add the remaining T of garlic & enough water to moisten the dressing. Stir in the green onions. Season w Essence & cool completely.
Season tenderloin w Essence. Spread dressing evenly over the tenderloin. Roll tenderloin up tightly & tie with butchers’ twine to secure the filling. Place tenderloin on a parchment/waxed paper baking sheet. Brush tenderloin w cane syrup. Place in oven & roast for 35-40 minutes for medium. Baste with remaining cane syrup every 10 minutes. Remove from oven & cool 5 minutes before slicing. To serve, spoon black eye peas into center of each plate. Slice the pork into individual slices & fan around the peas. Garnish with sweet potato nests.
Yield 8-10 servings
Recipe #47: Prime Rib Roast
Wasn't sure about "essence," so Googled it, and got this. Maybe? Sounds yummy.
*
Beef Rib Roast (14-16 lbs)
Essence
12 cloves garlic
6 sprigs fresh thyme
1C onion, sliced quite thick
1C dripping/butter
salt, cracked black pepper
1C chopped onion
½t rosemary, crumbled
Preheat oven to 350F. Using a sharp knife make a slit ½of the way up the fat cap. Pull the fat cap back & season the entire roast with Essence. Place garlic, thyme & onion slices in between the meat & fat cap.
Lay the fat cap back over the veggies & meat. Using butchers twine, secure the fat cap to the meat by tying the 2 tog at 6 different intervals (wrap twine from rib end to the loin end). Cover the exposed fat cap w cracked black pepper. Place roast, rib side down on a wire rack. Place wire rack in oven on the center rack. Place a drip pan on bottom of oven. Roast for 1½-2 hrs for rare. Remove roast from oven 10-15 minutes before slicing.
Using knife cut away butchers twine. Carve roast into individual servings.
Yields 10 servings.
*
Beef Rib Roast (14-16 lbs)
Essence
12 cloves garlic
6 sprigs fresh thyme
1C onion, sliced quite thick
1C dripping/butter
salt, cracked black pepper
1C chopped onion
½t rosemary, crumbled
Preheat oven to 350F. Using a sharp knife make a slit ½of the way up the fat cap. Pull the fat cap back & season the entire roast with Essence. Place garlic, thyme & onion slices in between the meat & fat cap.
Lay the fat cap back over the veggies & meat. Using butchers twine, secure the fat cap to the meat by tying the 2 tog at 6 different intervals (wrap twine from rib end to the loin end). Cover the exposed fat cap w cracked black pepper. Place roast, rib side down on a wire rack. Place wire rack in oven on the center rack. Place a drip pan on bottom of oven. Roast for 1½-2 hrs for rare. Remove roast from oven 10-15 minutes before slicing.
Using knife cut away butchers twine. Carve roast into individual servings.
Yields 10 servings.
Recipe #46: Soup for Cough
Yes, this recipe is all ingredients, no directions. Good luck! Also, ... remember to read the fine print. No promises with the cough. (Maybe use a "big pot"?)
*
Corn 2 ears
Carrots 3 whole
Apples 2
Figs 2
Yuai San 7 pieces
Almonds 20-30 pieces
½ pot boiling water
*
Corn 2 ears
Carrots 3 whole
Apples 2
Figs 2
Yuai San 7 pieces
Almonds 20-30 pieces
½ pot boiling water
Recipe #45: Seafood Risoto
1C chopped onion
1T olive oil, white and black pepper
6C seafood stock
1T chopped garlic
2C Arborio rice
2lb assorted Mediterrean shellfish/seafood
2T butter
1/4C heavy cream
½C freshly grated Parmigiano/Reggiano cheese
3T chopped green onion green part only
2T finely chopped parsley leaves
In a large saucepan, over medium heat add oil and onions. Season with white and black pepper, cook stirring. Sauté onions until slightly soft (3 minutes), add stock and garlic. Bring mixture to a boil, reduce heat to medium and simmer 6 minutes.
Add rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice shellfish/seafood. Season with salt and pepper. Continue to cook for 6 minutes. Stir in butter, cream, cheese and green onions. Simmer 2 minutes, stirring constantly. Remove from heat. Plate and garnish with chopped parsley.
1T olive oil, white and black pepper
6C seafood stock
1T chopped garlic
2C Arborio rice
2lb assorted Mediterrean shellfish/seafood
2T butter
1/4C heavy cream
½C freshly grated Parmigiano/Reggiano cheese
3T chopped green onion green part only
2T finely chopped parsley leaves
In a large saucepan, over medium heat add oil and onions. Season with white and black pepper, cook stirring. Sauté onions until slightly soft (3 minutes), add stock and garlic. Bring mixture to a boil, reduce heat to medium and simmer 6 minutes.
Add rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice shellfish/seafood. Season with salt and pepper. Continue to cook for 6 minutes. Stir in butter, cream, cheese and green onions. Simmer 2 minutes, stirring constantly. Remove from heat. Plate and garnish with chopped parsley.
Recipe #43 & #44: Jambalaya & Couscous Jambalaya
JAMBALAYA
1T olive oil
1lb chicken in strips
¼C chopped sausage
2T green onion
½T chopped garlic
Tabasco/Worcestershire sauce
3/4C heavy cream
¼C grated Parmesan
¼lb shrimp (peeled & deveined)
½lb penne (al dente & tossed in oil)
Creole spice, salt & pepper
In large sauté pan heat oil, add chicken, sausage. Cook for 5 minutes stirring. Add green onion, garlic, 2 dashes each of T&W and cook 1min.
Add cream, cheese, shrimp & pasta. Cook, tossing to heat through. Adjust seasoning to taste with Creole spice, salt & pepper. Serve garnished w green onions.
Yield 2 servings
*
COUSCOUS JAMBALAYA
1T veg oil
¼C each chopped celery, green pepper & onion
2T minced garlic
Creole spice
Tabasco/Worcestershire sauce
1C Couscous
1C chicken stock
½C Andouille sausage
½C diced chicken
scallion (garnish)
12 shrimp peeled
½C diced tomatoes
Heat oil in medium soup pot, add vegetables & sauté until tender (5 minutes). Add garlic, chicken & sausage; cook stirring frequently for 5 minutes. Add stock & bring to a boil. Add shrimp, tomatoes & seasoning to taste; cook 3 minutes. Stir in couscous, cover & remove from heat. Set aside for 15 minutes, until couscous has softened & absorbed all liquids. Fluff couscous w a fork. Taste adjust. Season and reheat briefly if needed. Serve garnished with scallions.
1T olive oil
1lb chicken in strips
¼C chopped sausage
2T green onion
½T chopped garlic
Tabasco/Worcestershire sauce
3/4C heavy cream
¼C grated Parmesan
¼lb shrimp (peeled & deveined)
½lb penne (al dente & tossed in oil)
Creole spice, salt & pepper
In large sauté pan heat oil, add chicken, sausage. Cook for 5 minutes stirring. Add green onion, garlic, 2 dashes each of T&W and cook 1min.
Add cream, cheese, shrimp & pasta. Cook, tossing to heat through. Adjust seasoning to taste with Creole spice, salt & pepper. Serve garnished w green onions.
Yield 2 servings
*
COUSCOUS JAMBALAYA
1T veg oil
¼C each chopped celery, green pepper & onion
2T minced garlic
Creole spice
Tabasco/Worcestershire sauce
1C Couscous
1C chicken stock
½C Andouille sausage
½C diced chicken
scallion (garnish)
12 shrimp peeled
½C diced tomatoes
Heat oil in medium soup pot, add vegetables & sauté until tender (5 minutes). Add garlic, chicken & sausage; cook stirring frequently for 5 minutes. Add stock & bring to a boil. Add shrimp, tomatoes & seasoning to taste; cook 3 minutes. Stir in couscous, cover & remove from heat. Set aside for 15 minutes, until couscous has softened & absorbed all liquids. Fluff couscous w a fork. Taste adjust. Season and reheat briefly if needed. Serve garnished with scallions.
Recipe #42: Banana Muffin
Sift together:
3 cup flour
1-1/2 teaspoon baking soda
21/4 teaspoon baking powder
1 teaspoon salt
Beat together:
1-1/2 cup brown sugar
2 eggs
2/3 cup melted butter/margarine
With the sugar, eggs and butter thoroughly beaten (about 4 minutes by hand) add the sifted ingredients into the batter ½ cup at a time.
Bake at 350 for twenty minutes or until toothpick inserted into center of muffin comes out clean.
3 cup flour
1-1/2 teaspoon baking soda
21/4 teaspoon baking powder
1 teaspoon salt
Beat together:
1-1/2 cup brown sugar
2 eggs
2/3 cup melted butter/margarine
With the sugar, eggs and butter thoroughly beaten (about 4 minutes by hand) add the sifted ingredients into the batter ½ cup at a time.
Bake at 350 for twenty minutes or until toothpick inserted into center of muffin comes out clean.
Recipe #41: Cold Chinese Noodles
No source for this. And ... chicken powder?
*
SAUCE
Diced ginger
5 stalks scallions diced white only
1T sesame oil
2T cooking oil
Cook above gently in a small pot until fragrant.
NOODLES
Boil & rinse under cold water, drain & set aside.
NEXT
Pour the following into the sauce, let cool.
3T sugar
4T vinegar
3T oyster sauce
THEN
Shred green onions and 2 carrots, add to sauce with 1t chicken powder.
Combine with noodles and refrigerate for 1 hour.
*
SAUCE
Diced ginger
5 stalks scallions diced white only
1T sesame oil
2T cooking oil
Cook above gently in a small pot until fragrant.
NOODLES
Boil & rinse under cold water, drain & set aside.
NEXT
Pour the following into the sauce, let cool.
3T sugar
4T vinegar
3T oyster sauce
THEN
Shred green onions and 2 carrots, add to sauce with 1t chicken powder.
Combine with noodles and refrigerate for 1 hour.
Sunday, January 14, 2018
Recipe #39: Apple Oatmeal
1 cup quick cooking (not instant) rolled oats
1 cup milk
1 cup water
½ cup raisins
1 tablespoon packed brown sugar
1 apple, chopped
¼ teaspoon salt
¼ teaspoon cinnamon
Conventional method: in saucepan, mix oats, milk, water, raisins, sugar, apple and salt; bring to boil. Reduce heat to low; cover and simmer, stir- ring often, for about 10 minutes or until thick and creamy.
Microwave method: In 8-cup (2 L) glass measure, combine oats, milk, water, raisins, sugar, apple and salt; microwave, uncovered, at High for 4 to 4-1/2 minutes or just until thickened and creamy, stir-ring twice. Let stand for 1 minute.
Both methods: Dust with cinnamon, and more sugar if desired. Makes 4 servings.
1 cup milk
1 cup water
½ cup raisins
1 tablespoon packed brown sugar
1 apple, chopped
¼ teaspoon salt
¼ teaspoon cinnamon
Conventional method: in saucepan, mix oats, milk, water, raisins, sugar, apple and salt; bring to boil. Reduce heat to low; cover and simmer, stir- ring often, for about 10 minutes or until thick and creamy.
Microwave method: In 8-cup (2 L) glass measure, combine oats, milk, water, raisins, sugar, apple and salt; microwave, uncovered, at High for 4 to 4-1/2 minutes or just until thickened and creamy, stir-ring twice. Let stand for 1 minute.
Both methods: Dust with cinnamon, and more sugar if desired. Makes 4 servings.
Recipe #38: Strawberry Chia Jam
Makes one pint.
1 pound strawberries
2 tbsp water
3 tbsp honey
1 tsp vanilla
3 tbsp chia
Reduce berries to small chunks in food processor.
Transfer to small sauce pan, add water, and bring to a simmer.
Stir in chia, honey and vanilla.
Remove from heat and let cool, then put into pint jar.
Refrigerate.
1 pound strawberries
2 tbsp water
3 tbsp honey
1 tsp vanilla
3 tbsp chia
Reduce berries to small chunks in food processor.
Transfer to small sauce pan, add water, and bring to a simmer.
Stir in chia, honey and vanilla.
Remove from heat and let cool, then put into pint jar.
Refrigerate.
Recipe #37: Garlic Soup with Roasted Garlic
Garlic Soup
4 Servings
1 onion, chopped
3 or 4 medium carrots, chopped
3 cloves of garlic, sliced
2 sticks of celery, chopped 1 tablespoons butter
28 oz can diced tomatoes (or plum tomatoes quartered)
2 bay leaves
6 cups (1.5 L) chicken stock
Pinch cayenne pepper
2 to 3 heads of roasted garlic (recipe below) Salt and pepper to taste
Small French loaf
1/2 cup (125 mL) Emmenthal cheese, grated
In a large soup pot, brown the first five ingredients 10 to 15 minutes until golden. Add quartered tomatoes, bay leaves, chicken stock and cayenne and simmer 30 minutes.
Squeeze garlic from the roasted heads, putting aside 2 to 3 tablespoons of the purse. Add the remaining roasted garlic to the soup and simmer 10 more minutes.
Strain soup, pressing down on solids. Discard solids and return soup to pot. Heat and season to taste.
Toast thick-sliced rounds of bread on both sides. Spread roasted garlic reserve over one side and sprinkle with Emmenthal cheese, toast until melted and place rounds into each serving of soup.
*
Roasted Garlic
Heads of garlic, whole
Olive oil
Salt and pepper
Cut the tops off the garlic heads and drizzle with olive oil.
Season with salt and pepper.
Place in a roasting pan and roast, uncovered, 40 to 50 minutes at 375 F.
Baste until golden.
Serve whole at the table, with a knife to remove cloves and spread on bread.
4 Servings
1 onion, chopped
3 or 4 medium carrots, chopped
3 cloves of garlic, sliced
2 sticks of celery, chopped 1 tablespoons butter
28 oz can diced tomatoes (or plum tomatoes quartered)
2 bay leaves
6 cups (1.5 L) chicken stock
Pinch cayenne pepper
2 to 3 heads of roasted garlic (recipe below) Salt and pepper to taste
Small French loaf
1/2 cup (125 mL) Emmenthal cheese, grated
In a large soup pot, brown the first five ingredients 10 to 15 minutes until golden. Add quartered tomatoes, bay leaves, chicken stock and cayenne and simmer 30 minutes.
Squeeze garlic from the roasted heads, putting aside 2 to 3 tablespoons of the purse. Add the remaining roasted garlic to the soup and simmer 10 more minutes.
Strain soup, pressing down on solids. Discard solids and return soup to pot. Heat and season to taste.
Toast thick-sliced rounds of bread on both sides. Spread roasted garlic reserve over one side and sprinkle with Emmenthal cheese, toast until melted and place rounds into each serving of soup.
*
Roasted Garlic
Heads of garlic, whole
Olive oil
Salt and pepper
Cut the tops off the garlic heads and drizzle with olive oil.
Season with salt and pepper.
Place in a roasting pan and roast, uncovered, 40 to 50 minutes at 375 F.
Baste until golden.
Serve whole at the table, with a knife to remove cloves and spread on bread.
Recipe #36: Hearty Pancakes
In an earlier recipe I posted, my father noted never use margarine. This calls for margarine; so, hey, substitute at your pleasure.
*
Makes 6
7/8 cup whole wheat flour
2 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg
1-1/2 cups milk
2 tbsp. melted margarine or vegetable oil
Mix flour, baking powder, sugar and salt.
Beat egg, add milk and margarine; stir.
Add milk mixture to flour mixture. Stir until all flour is moistened.
Pour batter (about 1/4 cup) into heated frying pan. Frying pan is ready when drops of water dance on it.
Cook until bubbles begin to break on surface and rim firms around edge. Flip cake over using lifter. Brown this side.
Serve hot. Top with sliced fruit, yogurt or applesauce -- a refreshing change from syrup.
*
Makes 6
7/8 cup whole wheat flour
2 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg
1-1/2 cups milk
2 tbsp. melted margarine or vegetable oil
Mix flour, baking powder, sugar and salt.
Beat egg, add milk and margarine; stir.
Add milk mixture to flour mixture. Stir until all flour is moistened.
Pour batter (about 1/4 cup) into heated frying pan. Frying pan is ready when drops of water dance on it.
Cook until bubbles begin to break on surface and rim firms around edge. Flip cake over using lifter. Brown this side.
Serve hot. Top with sliced fruit, yogurt or applesauce -- a refreshing change from syrup.
Recipe #35: Mystery Recipe
Well isn't this intriguing! Sometime to do with bananas... Breakfast?
*
3 bananas, mashed
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
½ cup raisins
1 tsp vanilla
1 tsp cinnamon
Mix thoroughly, pour into greased backing pan.
Bake in pre-heated oven at 350 F for 15 to 20 minutes.
*
3 bananas, mashed
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
½ cup raisins
1 tsp vanilla
1 tsp cinnamon
Mix thoroughly, pour into greased backing pan.
Bake in pre-heated oven at 350 F for 15 to 20 minutes.
Recipe #34: East York Collegiate Family Studies - Autumn Vegetable Soup
Not sure where (!) my father got this. From my brother Ken's high school paperwork. methinks. I never took a family studies course during my time at EYCI.
Update: Ken says this recipe didn't come from him; he didn't take a family studies course either. He suggests that our father took a night course on time at the school, and that this might be the source.
*
Melt butter in a large saucepan, but do not brown.
Add onions and garlic. Cook until fragrant.
Add carrots, etc., heat to boil, cover, low heat, simmering until tender.
Blend and serve.
Update: Ken says this recipe didn't come from him; he didn't take a family studies course either. He suggests that our father took a night course on time at the school, and that this might be the source.
*
Metric
|
Customary
|
Ingredients
|
25 ml.
2
2
2
2
1
2
2
50 ml.
500 ml.
5 ml.
1 ml.
500 ml.
|
2 tbsp.
2
2
2
2
1
2
2
3 tbsp.
2 cups
1 Tsp.
tsp.
2 cups
|
butter
medium onions--coarsely chopped
garlic cloves--minced
medium carrots--coarsely chopped
ribs celery--coarsely chopped
small zucchini-- coarsely chopped
medium potatoes-- peeled and diced
medium tomatoes-- peeled and chopped
chopped fresh parsley (or 1 tsp./5 ml. dried)
chicken stock
salt (more to taste)
pepper
milk
|
Melt butter in a large saucepan, but do not brown.
Add onions and garlic. Cook until fragrant.
Add carrots, etc., heat to boil, cover, low heat, simmering until tender.
Blend and serve.
Saturday, January 13, 2018
Letter from Bill to Bill, 1998
My father made a short list of cook book publishers, which he presumably meant to approach with his cook book, though there is no evidence that he ever wrote to any of them.
He did, however, write a pitch letter to himself (as publisher of his own imprint, midKnight Books).
I post that letter below. It outlines his plan for his project. - Michael Bryson, January 2018
*
December 3, 1998
William H. Bryson, B Tech.
Publisher
midKnight Publishers
midKnight Manor
11 Knight Street
Toronto, Ontario
M4C 3K8
Dear Mr. Bryson:
I am writing to you to offer a cookbook for your consideration.
My working title for this book is SOUP THERAPY – Recipes for the Retired Gentleman, which defines my target audience. I have been retired for three years, and have spent a considerable amount of time enjoying myself in the kitchen. I feel that there are many men who would also enjoy working in the kitchen if they knew how to cook.
The primary purpose of the book is to teach the pleasure of messing about in the kitchen and, coincidently, producing enjoyable food. In order to accomplish this objective I have included an introduction to kitchen paraphernalia, as well as instruction in basic cooking techniques.
I began working in the kitchen as a young lad helping my mother with the weekends baking. I have always enjoyed cooking, and founded it a release from the stresses of the work-a-day world. Since many of the men in the age that I am targeting would consider working in the kitchen “women’s work” they are likely to be more open to except instruction from a man of their generation than from their wives or their daughters.
I foresee development of the series of books, with increasingly complex recipes, as well as specialized headings, such a his cooking with grandchildren, cooking for Christmas, and healthy food cooking, all under the heading of Recipes For Retired Gentleman.
The book will be made up of the number of chapters, as follows: an introduction to the idea of learning to cook; a major chapter on soup (thus the title) because that is an easy way to start cooking; a number of chapters on snacks, main courses, and desserts, etc. There will be two appendixes, one on food terminology and implements; and one on weights and measures. The book would conclude with a comprehensive index.
I am submitting to sample of my work so that you can understand the type of book I am writing.
I look forward to the favour of your reply.
Yours very truly,
He did, however, write a pitch letter to himself (as publisher of his own imprint, midKnight Books).
I post that letter below. It outlines his plan for his project. - Michael Bryson, January 2018
*
December 3, 1998
William H. Bryson, B Tech.
Publisher
midKnight Publishers
midKnight Manor
11 Knight Street
Toronto, Ontario
M4C 3K8
Dear Mr. Bryson:
I am writing to you to offer a cookbook for your consideration.
My working title for this book is SOUP THERAPY – Recipes for the Retired Gentleman, which defines my target audience. I have been retired for three years, and have spent a considerable amount of time enjoying myself in the kitchen. I feel that there are many men who would also enjoy working in the kitchen if they knew how to cook.
The primary purpose of the book is to teach the pleasure of messing about in the kitchen and, coincidently, producing enjoyable food. In order to accomplish this objective I have included an introduction to kitchen paraphernalia, as well as instruction in basic cooking techniques.
I began working in the kitchen as a young lad helping my mother with the weekends baking. I have always enjoyed cooking, and founded it a release from the stresses of the work-a-day world. Since many of the men in the age that I am targeting would consider working in the kitchen “women’s work” they are likely to be more open to except instruction from a man of their generation than from their wives or their daughters.
I foresee development of the series of books, with increasingly complex recipes, as well as specialized headings, such a his cooking with grandchildren, cooking for Christmas, and healthy food cooking, all under the heading of Recipes For Retired Gentleman.
The book will be made up of the number of chapters, as follows: an introduction to the idea of learning to cook; a major chapter on soup (thus the title) because that is an easy way to start cooking; a number of chapters on snacks, main courses, and desserts, etc. There will be two appendixes, one on food terminology and implements; and one on weights and measures. The book would conclude with a comprehensive index.
I am submitting to sample of my work so that you can understand the type of book I am writing.
I look forward to the favour of your reply.
Yours very truly,
Recipe #33: Hummus Dip
This one says right at the top ... by Bill Bryson. So ...
*
Use as dip or sandwich spread by Bill Bryson
1 cup dry chick peas, or
1 19oz. can of chick peas, drained
2 tablespoons tahini
1 medium chopped onion
1 or 2 cloves of garlic
2 tablespoons tomato paste
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
Freshly ground pepper
Salt to taste
Soak chick peas overnight. Drain and replace water, then simmer with 6 or 7 bay leaves for about one and a half hours; or use the tinned chick peas instead, but it won't be as good.
Use some of the water from the chick peas to moisten the mixture.
Moisten judiciously to prevent hummus from becoming "wet," but it should be quite moist.
Puree all the ingredients in a food processor until smooth.
If you do not have a food processor, lightly sauté the onions in apple juice will make them more mashable. Then mash everything together thoroughly.
There is no need to use butter (and you shouldn't be using margarine) on bread when using this as a sandwich spread. But do avoid spreading it too thinly.
*
Use as dip or sandwich spread by Bill Bryson
1 cup dry chick peas, or
1 19oz. can of chick peas, drained
2 tablespoons tahini
1 medium chopped onion
1 or 2 cloves of garlic
2 tablespoons tomato paste
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
Freshly ground pepper
Salt to taste
Soak chick peas overnight. Drain and replace water, then simmer with 6 or 7 bay leaves for about one and a half hours; or use the tinned chick peas instead, but it won't be as good.
Use some of the water from the chick peas to moisten the mixture.
Moisten judiciously to prevent hummus from becoming "wet," but it should be quite moist.
Puree all the ingredients in a food processor until smooth.
If you do not have a food processor, lightly sauté the onions in apple juice will make them more mashable. Then mash everything together thoroughly.
There is no need to use butter (and you shouldn't be using margarine) on bread when using this as a sandwich spread. But do avoid spreading it too thinly.
Recipe #32: Lentil Stew
Some ingredients lack amounts here. Wanna just guess? Also, not sure why ALL CAPS. Copied FROM SOMEWHERE.
*
6 SERVINGS
1 CUP DRY GREEN LENTILS
3 CUPS WATER
1 28-FL.OZ. CAN TOMATOES, CUT UP
- TBSP. TOMATO PASTE
- MEDIUM POTATOES, PEELED AND DICED
3 MEDIUM CARROTS, CHOPPED
- STALKS CELERY, CHOPPED
- MEDIUM ONIONS, CHOPPED
1/2 TSP. SALT
1/4 TSP. PEPPER
1 TSP. DRIED OREGANO, CRUSHED (OPTIONAL)
3 TBSP. PARSLEY, DRIED OR FRESH
2 TSP. BROWN SUGAR
*
6 SERVINGS
1 CUP DRY GREEN LENTILS
3 CUPS WATER
1 28-FL.OZ. CAN TOMATOES, CUT UP
- TBSP. TOMATO PASTE
- MEDIUM POTATOES, PEELED AND DICED
3 MEDIUM CARROTS, CHOPPED
- STALKS CELERY, CHOPPED
- MEDIUM ONIONS, CHOPPED
1/2 TSP. SALT
1/4 TSP. PEPPER
1 TSP. DRIED OREGANO, CRUSHED (OPTIONAL)
3 TBSP. PARSLEY, DRIED OR FRESH
2 TSP. BROWN SUGAR
- In a large saucepan, combine lentils, water, tomatoes and tomato paste; bring to boil and simmer gently for 30 minutes, stirring frequently.
- Add potatoes, carrots, celery, onions, salt, pepper and oregano; simmer for 45 minutes or until lentils and vegetables are tender.
- Stir in parsley and sugar; simmer for 5 minutes. Enjoy!
Recipe #31: Mexican Vegetable Casserole
1 pound of spinach
1 green or sweet red pepper, chopped
1 large onion, chopped
5 stalks of celery, chopped
1/4 cup raisins
1/2 tsp cinnamon
1/4 tsp dill seed
Dash of cayenne
1 large tomato
1 cup cottage cheese
3/4 cup shredded sharp old cheddar cheese
Wash the spinach and steam for about 5 minutes. Set aside to cool.
Combine pepper, onion and celery in a heavy skillet with the raisins, cinnamon, dill seed, cayenne pepper. Steam and stir, adding water by the desert spoon full as necessary, until the vegetables are tender.
Place the tomato in a blender and process on medium speed until smooth.
Pour over the vegetables. Stir and simmer 2-3 minutes. Remove from heat.
In a medium, lightly oiled casserole, place 1/2 of the spinach. Top with 1/2 of the vegetable mixture. Spoon over the remaining vegetable mix and top with the rest of the spinach, spread smoothly.
Sprinkle with the shredded cheese.
Bake in a preheated oven at 370 degrees F for 30 to 35 minutes.
1 green or sweet red pepper, chopped
1 large onion, chopped
5 stalks of celery, chopped
1/4 cup raisins
1/2 tsp cinnamon
1/4 tsp dill seed
Dash of cayenne
1 large tomato
1 cup cottage cheese
3/4 cup shredded sharp old cheddar cheese
Wash the spinach and steam for about 5 minutes. Set aside to cool.
Combine pepper, onion and celery in a heavy skillet with the raisins, cinnamon, dill seed, cayenne pepper. Steam and stir, adding water by the desert spoon full as necessary, until the vegetables are tender.
Place the tomato in a blender and process on medium speed until smooth.
Pour over the vegetables. Stir and simmer 2-3 minutes. Remove from heat.
In a medium, lightly oiled casserole, place 1/2 of the spinach. Top with 1/2 of the vegetable mixture. Spoon over the remaining vegetable mix and top with the rest of the spinach, spread smoothly.
Sprinkle with the shredded cheese.
Bake in a preheated oven at 370 degrees F for 30 to 35 minutes.
Recipe #30: Apple Cinnamon Streusel Muffins
Straight off the Bran Flakes box! To see larger, click on the image.
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Recipe #29: Cinnamon Banana Caramels
4 bananas
¼ tsp cinnamon
1 ¼ cups non fat sour cream
4 tbsp soft light brown sugar
Cut each banana into 16 pieces.
Put 4 in each of 4 ramekins.
Sprinkle with cinnamon.
Spoon sour cream over bananas.
Place ~ 2” from broiler element.
Watch as the sugar melts onto the sour cream, ~ 1 min.
Remove and let cool.
¼ tsp cinnamon
1 ¼ cups non fat sour cream
4 tbsp soft light brown sugar
Cut each banana into 16 pieces.
Put 4 in each of 4 ramekins.
Sprinkle with cinnamon.
Spoon sour cream over bananas.
Place ~ 2” from broiler element.
Watch as the sugar melts onto the sour cream, ~ 1 min.
Remove and let cool.
Flax vs Chia
My father copied an article on "Flax vs Chia" from ... somewhere. Thanks to Google, I tracked it down.
Here is the direct link to the article by Michele Henry from The Toronto Star, August 20, 2013.
It starts like this ...
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Flax and chia seeds: both high in Omega 3s, good fats and fibre
Once resigned to birdfeeders, seeds are now touted as the missing link to best health. Flax and chia, it seems, have been dueling for the latest title of superfood. But do these two tiny varieties live up to the hype?
Visit the Toronto Star website to read the rest ...
Here is the direct link to the article by Michele Henry from The Toronto Star, August 20, 2013.
It starts like this ...
*
Flax and chia seeds: both high in Omega 3s, good fats and fibre
Once resigned to birdfeeders, seeds are now touted as the missing link to best health. Flax and chia, it seems, have been dueling for the latest title of superfood. But do these two tiny varieties live up to the hype?
Visit the Toronto Star website to read the rest ...
Sunday, January 7, 2018
Recipe #27: Baked Oatmeal
I must admit, I'm not sure if this is a breakfast or a dessert/snack.
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8 servings
3 cups oatmeal
4½ cups boiling water
½ cup olive oil
1 cup brown sugar
2 eggs slightly beaten
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
diced apple or nuts
½ cup milk
Add water to oatmeal, stir and let sit for ½ hour.
Stir in the rest of the ingredients.
Bake in 9x13 inch pan at 350 degrees for 30 to 45 minutes.
Can be prepared the night before and baked in the morning.
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8 servings
3 cups oatmeal
4½ cups boiling water
½ cup olive oil
1 cup brown sugar
2 eggs slightly beaten
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
diced apple or nuts
½ cup milk
Add water to oatmeal, stir and let sit for ½ hour.
Stir in the rest of the ingredients.
Bake in 9x13 inch pan at 350 degrees for 30 to 45 minutes.
Can be prepared the night before and baked in the morning.
Saturday, January 6, 2018
Recipe #26: Kokt Rodkl (Boiled Red Cabbage)
The note says, "Makes X servings." So good luck with that. Another recipe likely of Mennonite origin, though source unknown.
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2 tbsp. butter
1 head red cabbage, medium size
1 tbsp. molasses
2 tbsp. lemon juice
2 tbsp. vinegar
1 tsp salt
2 small tart apples
1/2 tsp. allspice
1 small onion
1 to 2 cups boiling water
In a Dutch oven:
1 tsp. caraway seeds may be added.
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2 tbsp. butter
1 head red cabbage, medium size
1 tbsp. molasses
2 tbsp. lemon juice
2 tbsp. vinegar
1 tsp salt
2 small tart apples
1/2 tsp. allspice
1 small onion
1 to 2 cups boiling water
In a Dutch oven:
- Melt butter; add the cabbage, finely shredded, and molasses; cook over a low heat, stirring constantly until the cabbage is wilted.
- Add the other ingredients; cover and simmer for 1 hour. season.
1 tsp. caraway seeds may be added.
Recipe #25: Halfway House Whole Wheat Bread
Another jpg recipe, source unknown. Click on it to see it larger.
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Recipes #23 & #24: Date Bran Bread & Banana Bread
Two jpg recipes, sources unknown. Click on it to see it larger.
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