From Salads...Sauces...Soups:
COLE SLAW
1 head grated cabbage
Seasoned salt to taste
1/2 cup sugar
1/4 cup vinegar, maybe a little more, to taste
Pinch of mustard seed, again to taste
Pinch of celery seed, once again to taste
1 onion, chopped
COMBINE all ingredients.
Coleslaw Dressing
1 egg
1 cup sugar
1/3 cup vinegar
1/2 cup water
1 tablespoon corn starch
BEAT egg until fluffy. Gradually ADD sugar and vinegar. COOK on medium heat to boiling point. DISSOLVE corn starch in water and ADD to make sauce. COOL before serving.
Seafood Chowder
6 slices bacon
2 tablespoons butter
1 cup chopped onion
1 stalk minced celery
1 clove garlic, minced
2--8 ounce bottles clam juice
2 medium potatoes, cubed
Dash thyme, pepper, salt--to taste
2 cups 1/2 and 1/2 milk
1--10 ounce jar oysters with liquid
1 pound fresh shrimp, peeled and deveined
3 tablespoons flour or corn starch
1/4 cup water
4 tablespoons wine
SAUTÉ bacon and STIR in butter. ADD onion, celery, garlic, SAUTÉ. STIR in clam juice, potatoes, thyme, salt, pepper. HEAT to boil. REDUCE heat--cover and simmer until potatoes are tender, between 10 and 20 minutes. STIR in half and half, oysters with liquid, shrimp. BLEND together flour and water; STIR into chowder. HEAT to boil, STIRRING CONSTANTLY until thick and shrimp turns pink.
From Desserts...Cookies...Candies:
Mom's Favorite Pecan Pie
1 unbaked 9 inch pie shell
1/4 cup butter or margarine
1/2 cup white sugar
3/4 cup white corn syrup
1/4 cup maple syrup
3 eggs, slightly beaten
1 teaspoon vanilla
1 1/2 cups pecan meats
1 cup heavy cream, whipped
HEAT oven to 325°F. WORK butter with spoon until creamy. ADD sugar slowly, and CONTINUE to work until light. SLOWLY stir in syrups, ADD eggs and vanilla. STIR to blend. STIR in nuts and POUR into chilled pie shell. BAKE in 325°F oven for 1 hour, or until done in center. COOL. When serving top with rings of whipped cream.
This recipe has been around, or so it seems, since the beginning of time. For many, it's a family standard during the holidays, an old-time family trend setter.
1 cup Wesson oil
1 1/2 cups brown sugar (firmly packed)
4 eggs
3 cups sifted flour
1 cup thinly sliced citron
1 1/2 cup whole candied cherries
1 cup chopped dates
1 cup raisins
3 cups coarsely chopped nuts
1 teaspoon baking powder
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon cloves
1 cup orange juice
HEAT oven to 275°F.
LINE pan with brown paper and lightly grease.
COMBINE sugar and eggs, BEAT till smooth. Then ADD Wesson oil and BEAT 2 minutes. COMBINE 1 cup flour with fruits and nuts. SIFT remaining flour with baking powder, salt and spices. STIR into Wesson mixture alternately with orange juice. POUR batter over fruit mixture and blend. TURN into pan. PLACE pan of water on lower rack of oven and BAKE 2 1/2 to 3 hours till done. COOL on wire racks. REMOVE from pan and PEEL paper off. WRAP in cloth dampened in whiskey or brandy, then in foil. BEFORE serving glaze and decorate. GLAZE:
BOIL 2 tablespoons brown sugar, 1 tablespoon corn syrup, 2 tablespoons water. SIMMER 2 minutes. BRUSH over cake.
Note: Since many of these cakes are made weeks prior to serving, some Chief Cooks open up the aluminum foil every few days, sprinkle or brush whiskey or brandy (depending on what was used initially) on the cloth wrapping, then reseal. This is a personal preference thing, including the use of whiskey or brandy in the first place. If memory serves, dry sauterne was popular in some families.--Caj.
Chocolate Covered Pecan Candy
2 boxes powdered sugar
1 pint ground pecans (2 cups)
1/2 stick margarine, melted
1 can sweeten condensed milk, like Borden's Eagle brand
MIX well and SHAPE into small balls.
Chocolate Dip:
1 box semi-sweet chocolate
1/2 block paraffin
MELT together over hot water. KEEP dip hot, USE toothpick to dip each piece. PLACE on wax paper to cool. Tastes better than store bought!
Orange Spice Cake
1 cup margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
1/2 cup buttermilk
3 1/2 cups flour
1 pound candied orange slices, cut
1 pound dates, cut
2 cups nuts, cut
1 cup flaked coconut
MIX sugar and margarine, ADD eggs, BEAT well. ADD baking soda mixed in buttermilk. ADD chopped fruit, nuts, coconut to flour. Mix into first thing. BAKE in
13x9x3 pan for 3 hours at 250°F.
Frosting:
MIX 1 cup orange juice, 2 cups powdered sugar. SPOON ON hot cake. LET STAND overnight in fridge. CUT. SERVE. ENJOY.
Old Fashioned Butter Cookies
1 cup butter
1 egg
2 tablespoons milk
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
CREAM butter and sugar. BEAT in egg, milk, and vanilla. SIFT flour with baking powder and salt; GRADUALLY ADD to creamed mixture. DIVIDE dough into thirds. CHILL for 1 to 2 hours. PREHEAT oven to 400°F. On a floured board, ROLL dough out about 1/8 inch thick. CUT into desired shapes; PLACE on ungreased baking sheets. BAKE for 5 to 7 minutes. DECORATE with Decorator's Frosting.
Decorator's Frosting
1/2 cup shortening
1 pound powdered sugar, sifted
1 egg white
1/4 teaspoon salt
1 tablespoon water
Food coloring, if desired
CREAM shortening. GRADUALLY BEAT in half of the sugar. BEAT in egg white and salt. BEAT in remaining sugar and water until fluffy. ADD coloring. Makes about 2 1/4 cups.
Crunchy Oatmeal Cookies
1/2 cup butter
3/4 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups quick oats
PREHEAT oven to 350°F. GREASE baking sheets. CREAM butter and sugars. ADD egg, vanilla, and milk; BEAT well. SIFT flour with baking powder and salt. GRADUALLY ADD to creamed mixture. STIR in oats. DROP tablespoonfuls of batter onto prepared baking sheets. BAKE for 12 to 15 minutes, or until lightly browned.
Coconut Pie
3 egg yolks, retain egg whites for topping
2 1/2 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon butter
2 cups scalded milk
1 teaspoon vanilla
1/2 to 1 cup coconut, personal preference
SCALD milk; heat it to just below the boiling point. COMBINE in the double-boiler the egg yolks, cornstarch, salt, sugar, butter, and PLACE over heat until it thickens. Then ADD vanilla, and coconut. PLACE in a pie shell. BEAT remaining egg whites for topping. SPREAD on pie, PLACE in oven and brown.
Grasshopper Pie
6 ounces chocolate morsels
1 tablespoon shortening
1 1/2 cups nuts, finely chopped
1/2 pound marshmallows
1/3 cup milk
1/4 teaspoon salt
3 tablespoons creme de menthe
3 tablespoons creme de cocoa
1 1/2 cups cream, whipped
LINE 9 inch pie pan with foil. COMBINE chocolate and shortening, and MELT over double boiler. ADD nuts. SPREAD on bottom and side of pie pan. CHILL till set (about 1 hour). COMBINE marshmallows, milk and salt; MELT over double boiler. ADD liqueurs and stir. CHILL about 1 hour. FOLD IN whipped cream. ADD to pie shell, AFTER REMOVING foil and returning to pan. Chill 1 hour. Slivered chocolate, nuts or any other topping can be sprinkled on top.
From Everything Else:
Egg Nog
9 eggs--SEPARATE whites and yellows; then WHIP yellows until color is a lemon color.
ADD 1 1/4 cups sugar
ADD 1 1/2 cups whiskey, or less; optional.
WHIP egg whites until very stiff.
WHIP in a third bowl a little more than a pint of whipping cream. PUT stiff egg whites into a punch bowl. FOLD in yellows, and THEN whipped cream. SPRINKLE nutmeg on top of each cup.
Navajo Frybread
4 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons milk
1 1/2 cups warm water
MIX dry ingredients together in a large mixing bowl. STIR in warm water. MIX (knead) with hands about 5 minutes, or until soft dough forms. *Dough will be easier to shape if at room temperature. LET STAND 1/2 hour. Then SHAPE and FRY in hot oil.
Chicken Liver Pate
1 pound chicken livers
1/2 pound butter--soft; not melted
1/2 teaspoon thyme
Pinch cinnamon
2 tablespoons dry sherry
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 hard boiled egg, finely chopped
WASH chicken livers and REMOVE any greenish spots. BLANCH them in enough boiling water to cover--no longer than 3 minutes, leaving them slightly *undercooked. DRAIN the livers and put them in the blender with the butter; PUREE until smooth. ADD thyme, cinnamon, sherry, chopped onion, salt, pepper, and BLEND until smooth. CHILL WELL before serving. GARNISH with chopped egg. Note: Cooking time, as well as doneness, is a personal decision; recipes are suggestions from the person experienced in cooking said item.
Russian Tea
1 large bottle (jar) of Tang
1 cup white sugar
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup instant tea
1 small package dry lemonade mix
MIX together. When serving use 1 tablespoon dry mixture for each cup boiling water. Remember, you use as much dry mixture as needed to suit your taste.
Salami
4 pounds lean hamburger
1/4 cup mild curing salt
1 1/2 teaspoons garlic powder
2 teaspoons coarse black pepper
2 tablespoons red wine
MIX all ingredients well. REFRIGERATE for 24-hours. ADD:
2 teaspoons chili powder
2 teaspoons crushed red pepper or pepper corns
1 teaspoon cumin
1 teaspoon basil
1 teaspoon oregano
3 tablespoons red wine
MIX all ingredients well. ROLL, or form, into small rolls. BAKE at 225°F for 4 hours.
Beef Salami Stick
5 pounds lean hamburger
2 1/2 teaspoons whole mustard seed
2 1/2 teaspoons coarse or medium black pepper
2 1/2 teaspoons liquid smoke (no more)
2 1/2 teaspoons garlic salt
5 heaping teaspoons Morton's Tenderquick. (Or, see Grab Bag section under Corned Beef).
MIX all together and PUT in refrigerator. Then EACH DAY, for 3 additional days, MIX for 5 minutes. On the 4th DAY, BAKE at 160°F for 9 hours. TURN about 1 to
2 hours before done to brown bottom. USE a pan with a rack to drain grease. Will make 3 good size rolls and keeps for several weeks in refrigerator.