Eggs & Cheese
BUS CReam EGG
2 TBSP. BUTTER OR MARGARINE 18
EGGS
2 TBSP. ALL-PURPOSE FLOUR 1
TSP. IODIZED SALT
1 CUP MILK OR LIGHT CREAM 1/8
TSP. PEPPER
3 TBSP. BUTTER OR MARGARINE 3/4
CUP MILK
IN HEAVY SAUCEPAN, MELT THE 2 TBSP. BUTTER AND BLEND IN 2
TBSP. FLOUR. COOK AND STIR TILL
BUBBLY. SLOWLY STIR IN MILK AND COOK
AND STIR TILL SAUCE BOILS AND THICKENS.
TURN DOWN HEAT AND KEEP WARM.
IN LARGE SKILLET, MELT THE 3 TBSP. BUTTER. BEAT TOGETHER EGGS, SALT, PEPPER AND
MILK. POUR INTO SKILLET. COOK SLOWLY,
STIRRING OCCASIONALLY, TILL EGGS AL ALMOST SET. DON'T LET THEM OVERCOOK.
REMOVE FROM HEAT AND STIR IN WARM WHITE SAUCE.
SERVE IMMEDIATELY OR COVER AND PLACE OVER HOT WATER OR IN
200-DEGREE OVEN OR ELECTRIC SKILLET.
EGGS CRUST SLIGHTLY BUT STAY SOFT AND MOIST FOR SEVERAL HOURS. LEFTOVERS CAN BE REHEATED IN OVEN.
MAKES 12 SERVINGS.
Eggs & Cheese
CHSSTIX
CUT FROZEN BREAD INTO 24 THIN SLICES. MILT BUTTER IN MEDIUM SAUCEPAN OVER
MEDIUM-HIGH HEAT. ADD FLOUR AND WHISK
UNTIL SMOOTH. SLOWLY STIR IN MILK. ADD CHEESE, HORSERADISH AND 1 BOULLION CUBE
- BLEND WELL. REDUCE HEAT TO LOW AND
COOK FOR 10 MINUTES. REMOVE FROM HEAT
AND COOL. HEAT OIL TO 350 DEGREES. SPREAD MIXTURE EVENLY OVER BREAD SLICES.
ROLL SLICES UP LENGTHWISE. FRY IN
BATCHES UNTIL GOLDEN BROWN ON ALL SIDES.
DRAIN ON PAPER TOWEL. SERVE HOT
WITH LEMON WEDGES. YIELD: APPROX. 2 DOZEN.
Eggs & Cheese
DELMONPO
9 MEDIUM POTATOES 1/8
TSP. PEPPER
SALT 1 4-OZ. PKG.
SHREDDED CHEDDAR
1/3 CUP BUTTER OR MARGARINE CHEESE (1 CUP)
1/3 CUP ALL-PURPOSE FLOUR 3
TBSP. DRIED BREAD CRUMBS
2-1/4 CUPS LIGHT CREAM OR MILK
EARLY IN DAY: IN
LARGE, COVERED SAUCEPAN OVER MEDIUM HEAT, IN 1" BOILING WATER, COOK
POTATOES WITH 1 TSP. SALT 20-30 MINUTES UNTIL POTATOES ARE FORK-TENDER; DRAIN
AND COOL.
ABOUT 1 HOUR BEFORE SERVING: PEEL AND DICE POTATOES.
IN LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT, MELT BUTTER OR MARGARINE. WITH WIRE WHISK OR SLOTTED SPOON, STIR IN
FLOUR UNTIL WELL-BLENDED AND SMOOTH.
GRADUALLY ADD CREAM AND COOK, STIRRING CONSTANTLY, UNTIL MIXTURE IS
THICK AND BUBBLING. STIR IN 2 TSP. SALT
AND PEPPER; THEN GENTLY STIR IN DICED POTATOES.
POUR POTATO MIXTURE EVENLY INTO GREASED 12X8-INCH BAKING
DISH; SPRINKLE WITH CHEESE, THEN BREAD CRUMBS.
BAKE 25 MINUTES OR UNTIL CHEESE IS MELTED AND MIXTURE IS BUBBLY.
MAKES 12 SERVINGS.
Eggs & Cheese
EGGFU
3 TABLSP PEANUT OIL
4 OZ CHOICE OF: PORK/HAM OR SHRIMP
OR CHICKEN.
3 EGGS
2 SHREDDED WATER CHESTNUTS
1/4 CUP BEAN STROUTS
2 MUSHROOM CHOPPED
1/4 TEASP SALT
1 SLICE CHOPPED GINGER
1 TEASP LIGHT SOY SAUCE
***
IN HIGH HEAT WOK ADD 1 TABLSP OIL, WHEN HOT-ADD
GINGER,SCALLION,MUSHROOMS-COOK 1-2 MIN-ADD MEAT AND COOK TIL DONE-REMOVE TO
PLATE.
ADD TO WOK 2 TABLSP OIL ADD EGGS COOK 1-2MIN.ADD ON TOP OF
EGG INGREDIENTS,COOK 2 MIN, FOLD OVER IN HALF LIKE OMLET. COOK TILL DONE.
SAUCE: COMBINE OYSTER SAUCE (OR 1/2 TEASP SALT,BEEF
BOUILLON, MOLASSES, SOY SAUCE,SUGAR) AND 1 CUP WATER. BRING TO BOIL, BLEND 2
TABLESP COLD WATER AND CORNSTARCH; STIR INTO MIXTURE, COOK AND STIR TILL
THICKENED AND BUBBLY. TURN TO LOW HEAT;KEEP WARM WHILE FRYING EGG FOO YUNG
MIXTURE.
Eggs & Cheese
FONDUE
1/2 POUND EMMENTALER SHREDDED
1/2 POUND GRUYERE SHREDDED
3 TABLESPOONS FLOUR
3 TABLESPOON KIRSCH
1 GARLIC CLOVE(1/2 TSP JAR TYPE)
DASH NUTMEG
2 CUPS DRY WHITE WINE
2 LOAVES OF FRENCH BREAD CUBED/CRUSTED
1/2 TABLESPOON LEMON JUICE IF WINE
NOT TART ENOUGH
DREDGE CHEESE WITH FLOUR. RUB THE COOKING POT WITH GARLIC;
POUR IN WINE; SET OVER MODERATE HEAT.
WHEN AIR BUBBLES RISE ADD LEMON JUICE(IF WANT). ADD CHEESE BY HANDFULS
STIRRING CONSTANTLY WITH WOODEN SPOON UNTIL CHEESE IS MELTED. ADD KIRSCH AND NUTMEG STIRRING UNTIL
BLENDED. KEEP BUBBLING HOT OVER BURNER WHILE SERVING. SERVES 4 TO 6
Eggs & Cheese
FRITTEDD
3/4 CUP FROZEN PEAS
3/4 CUP MILK
2 1/2 SLICES ITALIAN BREAD
1/8 POUND BACON
1 MEDIUM RED BELL PEPPERS
1 1/2 MEDIUM ONIONS
1/8 CUP MOZZARELLA(1/2 CUP GRATED
1 OZ ROMANO CHEESE(1/4 CUPGRATED
1 POUND LEAN GROUND BEEF
2 EGGS
SALT AND GROUND PEPPER
***THAW AND DRAIN PEAS. WARM MILK IN SAUCEPAN. REMOVE BREAD
CRUST AND DISCARD. SOAK BREAD 5 MIN IN MILK.SQUEEZE MILK FROM BREAD. TEAR INTO
CRUMB SIZE PIECES AND PUT IN LARGE BOWL. DISCARD MILK. CUT BACON AND BELL
PEPPERS INTO 1/2 INCH DICED, CHOP ONIONS,GRATED CHEESE,ADD TO BOWL. STIR IN
GROUND CHUCK, PEAS, EGGS, 1/4 TEASP SALT, 1/2 TEASP PEPPER, MIX WITH HANDS.
COOK INTO 20 4 INCH OVAL PATTIES (ALSO CAN BE MADE INTO
MEATBALLS) ABOUT 1 INCH THICK. HEAT LARGE NON STICK SKILLET. SAUTE PATTIES OVER
MEDIUM HEAT UNTIL BROWNED ON BOTH SIDES, 12 -15 MIN. FREEZE OR SERVE.
BREAD
HERB FR BREAD
1-1/2 TSP. SNIPPED CHIVES 1/4
TSP. CRUSHED CHERVIL
1-1/2 TSP. SNIPPED PARSLEY 4
TBSP. SOFT BUTTER OR MARGARINE
1/4 TSP. CRUSHED TARRAGON 8
SLICES FRENCH BREAD
MIX TOGETHER CHIVES, PARSLEY, TARRAGON, CHERVIL, AND BUTTER
OR MARGARINE. SPREAD ON FRENCH BREAD
SLICES. PLACE ON BAKING SHEET AND BAKE IN MODERATE (350 DEGREE) OVEN TILL
LIGHTLY TOASTED, ABOUT 20 MINUTES.
SERVE WARM.
Eggs & Cheese
MACARONE
& CHEESE
6-8
OZ ELBOW MACARONI 1-1/2 CUP
3
TBSP BUTTER OR MARG
1/4
CUP FINELY CHOPPED ONIONS(OPTL)
2
TBSP ALL PURPOSE FLOUR
1/2
TSP SALT
DASH
PEPPER
2
CUPS MILK
1
TSP WORCESTERSHIRE SAUCE(OPTL)
2
CUPS SHREDDED OR CUBED 8 OZ CHEDDAR
CHEESE
1
MEDIUM TOMATO SLICED
BREAD
CRUMBS OR CRUSHED CRACKERS
SALT
****
COOK
MACARONI ACCORDING TO PACKAGE DIRECTIONS. DRAIN. IN SAUCEPAN MELT BUTTER. IF
USING ONION COOK IT IN BUTTER TILL TENDER NOT BROWN. BLEND IN FLOUR, 1/2 TSP
SALT, PEPPER, WORCESTERSHIRE SAUCE. ADD MILK ALL AT ONCE, COOK STIR TILL
THICKENED AND BUBBLY. ADD CHOPPED CHEESE TO SAUCE STIR TILL MELTED.
STIR
CHEESE SAUCE INTO MACARONI. TURN MIX INTO 1-1/2 QT CASSEROLE. SPRINKLE BREAD
CRUMBS OR CRACKERS. ADD SLICED TOMATOES TO TOP AND SPRINKLE SALT AND PARSLEY.
BAKE IN OVEN 350 DEG FOR 30 MIN TILL HEATED THROUGH. MAKE 6 SERVINGS.
Vegetables
PARVEGBO
3
MEDIUM ZUCCHINI, BIAS-SLICED BROKEN INTO SMALL BUDS
1/4" THICK (APPROX. 4 CUPS) 1/2 CUP SALAD OIL
2
MEDIUM TOMATOES, CUT IN 1/3 CUP VINEGAR
WEDGES AND SEEDED 1 1-OZ. ENVELOPE ITALIAN CHEESE
1
SMALL HEAD CAULIFLOWER, SALAD DRESSING MIX.
IN
LARGE BOWL, COMBINE ZUCCHINI, TOMATOES, AND CAULIFLOWER. IN SCREW-TOP JAR,
COMBINE OIL, VINEGAR, AND SALAD DRESSING MIX; COVER AND SHAKE VIGOROUSLY TO
BLEND. POUR DRESSING OVER VEGETABLES, STIRRING GENTLY. COVER AND REFRIGERATE
FOR SEVERAL HOURS. DRAIN TO SERVE.
MAKES
8 SERVINGS.
1 ½
cup of semolina Flour
½
teaspoon salt
2
tablespoon olive oil
2
tablespoon water
Folding
work with hands for 10 minutes
Roll
then cut into two lengthwise halves
Put
them on a dish and cover with wet towel
place
in refrigerator for 20 minutes.
Remove
and roll into sheets that fir rolling machine
Use
pasta rolling for each set to one and roll thru five
Switch
to spag or other rolling for final cuts
Hang
cut pasta on drying rack or something to allow separation
Place
into plastic bag after 30 min and refrigerate to hold
or
add to boiling pot and taste for serving time.
Vegetables
PINTO
BEANS
1-2/3
CUPS DRY PINTO BEANS OR DRY NAVY BEANS
7
CUPS WATER OR LEFT OVER FROM STOCK.
1
LARGE ONION, CHOPPED(1 CUP)
1/4
CUP DICED SALT PORK(4 OZ) OR BACON
1/2
TSP SALT
1
BAY LEAF
2
CUPS FRESH OKRA, THINLY SLICED(OPTIONAL BUT NO GUMBO)
1-16
OZ CAN TOMATOES, CUT UP
1-
12 OZ CAN WHOLE CORN DRAINED
2
TSP WORCESTERSHIRE SAUCE
1
TSP SALT
1
TSP SUGAR
1
TSP DRIED THYME
1/2
TSP BOTTLED HOT PEPPER SAUCE
****
RINSE
BEANS. IN 5 QT DUTCH OVEN OR KETTLE COMBINE BEANS AND WATER. BRING TO BOILING.
REDUCE HEAT COVER AND SIMMER 2 MIN. REMOVE FROM HEAT. COVER LET STAND 1 HOUR OR
SOAK OVERNIGHT IN COVERED PAN. DO NOT DRAIN.
ADD
ONION. SALT PORK, SALT, BAY LEAF TO BEANS LIQUID. BRING TO BOIL. REDUCE HEAT,
COVER AND SIMMER 2 -2-1/2 HOURS OR TILL BEANS TENDER. ADD SLICED OKRA,
UNDRAINED TOMATOES,DRAINED CORN, WORCESTERSHIRE , 1 TSP SALT, SUGAR, THYME,
BOTTLED HOT PEPPER. SIMMER MIX 30 MIN OR TILL OKRA TENDER. REMOVE BAY LEAF
MAKES 10 SERVINGS.
Vegetables
RED
CABBAGE
1
MED. HEAD RED CABBAGE, FINELY CHOPPED
1
LARGE ONION, FINELY CHOPPED
1
TBSP. CIDER VINEGAR
3-4
WHOLE CLOVES
3
SMALL APPLES, PEELED AND CHOPPED
1
TBSP. FLOUR
3
TBSP. BUTTER
1
CUP BOILING WATER
1
BAY LEAF
SALT
AND SUGAR TO TASTE(PREFERABLE BROWN SUGAR)
MELT
BUTTER AND LIGHTLY BROWN ONION. ADD
CABBAGE, APPLES, AND LIQUIDS, COOK UNTIL TENDER, 1/2 TO 1 HOUR. SEASON WITH SUGAR AND THICKEN WITH
FLOUR. SHOULD BE A SWEET AND SOUR
TASTE.
Vegetables
RICE
NORMAL
RICE WHEN BOILED AND SIMMERED HAS STARCH WHICH CAUSES IT TO STICK IN CLUMPS.
THIS IS THE COLONNADE APPROACH TO STARCH FREE PLAIN RICE.
ADD
DESIRED CUPS OF RICE TO QT SIZE PAN.
ADD
WATER AND RINSE IN POT BY SINK - AT LEAST THREE TIMES OR UNTIL CLOUDY WATER IS
MINIMAL.
FILL
POT 3/4 FULL OF WATER.
BRING
TO BOIL AND LOWER TO KEEP COOKING UNTIL RICE SAMPLES ARE DONE AND SOFT(LIKE
PASTA).
REMOVE
FROM STOVE AND RINSE WITH COLD WATER SEVERAL TIMES TO STOP COOKING AND RINSE
MORE OF THE STARCH.
DRAIN
IN COLANDER AND PUT RICE IN CONTAINER IN REFRIGERATOR FOR FUTURE USE IN FRIED
RICE OR NORMAL RICE USES.
REHEAT
IN WOK FOR FRIED RICE.
REHEAT
IN MICROWAVE OVEN FOR NORMAL RICE.
RICE
preparation ALTERNATIVE
THE
RECEIPES THAT CALL FOR RICE SHOULD BE COOKED BASED ON RICE RECEIPE SENT
PREVIOUSLY. SOME HAVE RICE CLUMPS AS AN
EXPERIENCE. THIS IS DUE TO THE STARCH
EFFECT IF YOU DO NOT RINSE BEFORE COOKING AND AFTER.
Vegetables
RICE
CABBAGE
1/2
HEAD OF SAVOY CABBAGE 3/4 LB
1/3
CUP OLIVE OIL
1
TABLSP GARLIC CHOPPED FINE
SALT
GROUND
PEPPER
3/4
CUP RICE
1/4
LB MOZZARELLA CHEESE COARSELY GRATED
1
TABLSP PARSLEY CHOPPED FINE
***TRIM
OFF OUTER LEAVES OF CABBAGE. CUT IT IN 4 OR QUARTERS. RINSE IN COLD WATER.
BRING 4 QTS WATER TO BOIL. PUT IN CABBAGE AND SET COVER ASKEW. COOK FOR 20 MIN.
DRAIN AND COOL SLIGHTLY. CHOP PIECES
INTO 1/2 INCH PIECES.
SAUTE
PAN PUT IN OLIVE OIL AND GARLIC OVER MEDIUM HEAT, ADD CABBAGE TURNING SO OIL
COATS WELL. ADD SALT, PEPPER. TURN HEAT TO MEDIUM HIGH SAUTE 10 MIN. TURN
FREQUENTLY. TURN OFF HEAT.
BRING
3 QT WATER TO BOIL ADD RICE, 1 TABLSP SALT, STIR WITH SPOON. 15 -20 MIN AL
DENTE AND STOP.
DRAIN
RICE AND PUT IN WARM SERVING BOWL ADD MOZZARELLA, CABBAGE, OLIVE OIL, PARMESAN
CHEESE, AND CHOPPED PARSLEY.MIX WELL AND SERVE PIPING HOT.
Pasta
RIGATONI
SAUCE
AND CHEESES(OPTL ADD SAUSAGES).
1/2
CUP OLIVE OIL
1
CUPS CHOPPED ONIONS
1
TEASP GARLIC, CHOPPED
1
-28OZ CAN ITALIAN STYLE TOMATOES,CHOPPED
6
OZ CAN TOMATO PASTE
2
TEASP CRUSHED RED PEPPER FLAKES
1
TABLSP CHOPPED MARJORAM
1/4
TEASP BLACK PEPPER
2
TEASP DRIED BASIL CRUSHED
SALT
2
CUPS CHICKEN STOCK
1
POUND RIGATONI
ADD
1 CHOPPED GREEN PEPPER IF DESIRE
1
CUPS SHREDDED HARVARTI CHEESE 4 OZ
1/3
CUP GRATED PARMESAN CHEESE
1/3
CUP PITTED BLACK OLIVES CUT IN SLIVERS
1/4
CUP FINELY CHOPPED PARSLEY
IN
LARGE SKILLET HEAT 5 TABLSP OLIVE OIL MEDIUM HIGH HEAT. WHEN HOT ADD ONIONS,
GARLIC AND SAUTE STIRRING 3 MIN. ADD TOMATOES, RED PEPPER, BLACK PEPPER, BASIL
MARJORAM AND 1 TEASP SALT STIR MIX WELL. ADD STOCK AND BRING TO LOW BOIL. COOK
UNTIL LIQUID REDUCED AND THICKENED 25 MIN. REMOVE SAUCE FROM HEAT.
BRING
5 QTS WATER TO BOIL ADD PASTA 1 TEASP SALT. RETURN TO BOIL AND COOK AL DENTE
8-10 MIN. DRAIN.
GREASE
2 QT GRATIN PAN. TOSS PASTA WITH 3
TABLSP OLIVE OIL. SEASON WITH SALT.
ADD
TOMATOES SAUCE TO PASTA AND TOSS. ADD HARVARTI CHEESE TOSS AGAIN. SPRINKLE
PARMESAN CHEESE OVER TOP. ARRANGE SLIVERS OF OLIVES OVER PASTA.
BAKE
350 DEG UNTIL HOT BUBBLY 25 MIN.
REMOVE
SPRINKLE PARSLEY ON TOP. SERVE4-6
NOTE:MONTEREY
JACK OR MILD CHEDDER CAN REPLACE HAVARTI CHEESE.
Pasta
SPAGHETTI
8 OZ PACKAGE SPAGHETTI
1/2 TO 1 POUND GROUND BEEF BROWNED
2 CANS CONTADINA TOMATO PASTE
3 CANS WATER
1/4 TSP HOT RED PEPPERS
1/2 TSP SWEET BASIL
ONION SALT
1 TSP OREGANO
1 GARLIC CLOVE
1TSP WORCESTER SAUCE
1 TSP SALT
1/2 TSP PEPPER
BOIL CONTADINAPASTE AND WATER MIX, SIMMER FOR 3 HOURS AFTER
ADDING OTHER INGREDIENTS-SEASON TO TASTE.
Pasta
SPAGGETTI PIE
6 OZ. SPAGHETTI 1 8-OZ.
CAN (1 CUP) TOMATOES,
2 TBSP. BUTTER OR MARGARINE CUT UP
1/3 CUP GRATED PARMESAN CHEESE 1 6-0Z. CAN TOMATO PASTE
2 WELL BEATEN EGGS 1
TSP. SUGAR
1 CUP (8-OZ.) COTTAGE CHEESE 1
TSP. DRIED OREGANO, CRUSHED
1 LB. GROUND BEEF OR BULK 1/2
TSP. GARLIC SALT
PORK SAUSAGE 1/2 CUP SHREDDED MOZZARELLA
1/2 CUP CHOPPED ONION CHEESE (2 OUNCES)
1/4 CUP CHOPPED GREEN PEPPER
COOK THE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS; DRAIN
(SHOULD HAVE ABOUT 3 CUPS COOKED SPAGHETTI).
STIR BUTTER OR MARGARINE INTO HOT SPAGHETTI. STIR IN PARMESAN CHEESE AND EGGS. FORM SPAGHETTI MIXTURE INTO A
"CRUST" IN BUTTERED 10" PIE PLATE. SPREAD COTTAGE CHEESE OVER BOTTOM OF SPAGHETTI CRUST.
IN SKILLET COOK GROUND BEEF OR PORK SAUSAGE, ONION, AND
GREEN PEPPER TILL VEGETABLES ARE TENDER AND MEAT IS BROWNED. DRAIN OFF EXCESS FAT. STIR IN UNDRAINED TOMATOES, TOMATO PASTE,
SUGAR, OREGANO, AND GARLIC SALT; HEAT THROUGH.
TURN MEAT MIXTURE INTO SPAGHETTI CRUST.
BAKE, UNCOVERED, IN 350 DEGREE OVEN FOR 20 MINUTES. SPRINKLE WITH
MOZZARELLA CHEESE. BAKE 5 MINUTES LONGER OR TILL CHEESE MELT. SERVES 6.
Egg & Cheese
SWISS
SHELLS: FILLING:
2 Tbsp.
butter or margarine 1 3 1/2 0z. pkg.
sliced smoked
1/4 cup boiling water beef, finely chopped (1 cup)
1/4 cup sifted all-purpose flour 1/3 cup finely chopped celery
Dash salt 2 Tbsp. chopped
green pepper
1 Egg 1/2 tsp.
prepared horseradish
1/4 cup shredded Swiss cheese 1/3 cup mayonnaise
Melt butter or margarine in the boiling water. Add flour and
salt; stir vigorously. Cook and stir
till mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add the egg and beat vigorously till smooth. Stir in Swiss cheese. Drop dough onto greased baking sheet, using
1 level teaspoon dough for each puff. Bake in hot (400 degree) oven for about
20 minutes. Remove cream puffs from
oven; split and cool.
For filling: Combine
remaining ingredients; chill. Just
before serving, spoon into cream puffs; arrange tops. Yield: Approx. 2 dozen
Egg & Cheese
SWISS TE
1/2 CUP FLOUR
2 TBSP DRY MUSTARD
1-1/2 TSP SALT
1/2 TSP FRESH GROUND PEPPER
2 POUNDS ROUND STEAK IN 1 INCH THICK SLICES, TRIMMED FAT
3 TBSP VEGETABLE OIL
6 MEDIUM FIRM RIPE TOMATOES, PEELED, SEEDED, FINELY CHOPPED
OR---2 CUPS CHOPPED DRAINED CANNED TOMATOES
2 MEDIUM SIZED ONIONS, PEELED AND CUT CROSSWISE INTO 1/4
INCH THICK SLICES
1/2 CUP FINELY CHOPPED CELERY
2 TBSP WORCESTERSHIRE SAUCE
1 TBSP DARK BROWN SUGAR
1/2 CUP SOUR CREAM
**
PREHEAT OVEN 350 DEG. COMBINE FLOUR, MUSTARD, SALT, PEPPER,
AND MIX INTO DEEP PLATTER. COAT ROUND STEAK ON BOTH SIDES WITH FLOUR MIX, POUND
THE SEASONING INTO THE MEAT WITH KITCHEN MALLET OR SIDE OF FIST. CUT STEAK INTO
FOUR OR EIGHT EQUAL PIECES.
IN HEAVY 10-12" SKILLET 34 INCH DEEP HEAT THE OIL OVER
MODERATE HEAT TILL HAZE FORMS, BROWN MEAT BOTH SIDES IN HOT OIL. TURN STEAK
WITH TONGS AND KEEP HEAT SO MEAT TURNS BROWN EVENLY. MOVE TO PLATE.
ADD TOMATOES, ONIONS, CELERY, WORCESTERSHIRE SAUCE AND SUGAR
TO FAT REMAINING BRING TO BOIL OVER HIGH HEAT. STIR AND SCAPE PAN. RETURN MEAT
TO SKILLET AND COAT WITH MIX.
COVER TIGHTLY AND BRAISE IN MIDDLE OVEN FOR 1-1/2 HOURS OR
UNTIL STEAK IS TENDER WHEN PIERCED WITH KNIFE. REMOVE STEAK AND ADD SOUR CREAM
TO SKILLET SAUCE BRING TO MODERATE HEAT COOK A MINUTE TO WARM MIX ON STEAK AND
SERVE.
Breakfast
WAFFLES
GRIDDLE CAKES
INGREDIENTS: 1 CUP FLOUR
1 1/2 TEASP DOUBLE ACTING BAKING POWDER
1/2 TEASP SALT
1 TABLESP SUGAR
1 EGG
3/4 CUP MILK
1 1/2 TABLESP SHORTENING
MAKES 1 DOZEN PANCAKES
POUR FLOUR, BAKING POWDER, SALT, SUGAR IN MIXING BOWL. BEAT
I MIN, ADD MILK. POUR OVER DRY INGREDIENTS BEAT SLOW SPEED ONLY TILL BLENDED-
ABOUT 1 MIN. SCRAPE BOWL.
BAKE ON PREHEATED GRIDDLE. TURNING ONLY ONCE TO BROWN ON
BOTH SIDES. FOR THINNER PANCAKES USE 1 CUP MILK INSTEAD OF 3/4.
WAFFLES:
INGREDIENTS: 1 1/2 CUP FLOUR
2 1/2 TEASP BAKING POWDER
1/2 TEASP SALT
1 TABLESP SUGAR
2 LARGE EGGS
1 CUP MILK
3/4 TEASP VANILLA
1/3 CUP BUTTER OR MARGARINE/SHORTENING
MAKES 2 FULL SIZE 4 SECTION WAFFLES
MELT AND COOL SHORTENING. MIX FLOUR, BAKING POWDER, SALT, SUGAR
IN MIXER. PUT EGGS INTO BOWL, BEAT I MIN, ADD MILK VANILLA, ADD TO DRY
INGREDIENTS, BEAT 1 MIN.BLEND IN SHORTENINGOR BUTTER ON SLOW SPEED. BAKE IN PRE
HEATED WAFFLE BAKER.
Bread
WALNUT CHEESE BREAD
2-1/2 CUPS SIFTED ALL-PURPOSE 1/4 CUP CRISCO SHORTENING
FLOUR 1 CUP GRATED CHEDDAR CHEESE
2 TBSP. SUGAR 1
EGG
2 TSP. BAKING POWDER 1
CUP BUTTERMILK
1-1/4 TSP. SALT 1/2
TSP. WORCESTERSHIRE SAUCE
1/2 TSP. DRY MUSTARD 1
CUP CHOPPED WALNUTS
1/2 TSP. SODA
DASH CAYENNE PEPPER
RESIFT FLOUR WITH SUGAR, BAKING POWDER, SALT, MUSTARD, SODA
AND CAYENNE. CUT IN SHORTENING. ADD CHEESE, AND MIX IN WITH A FORK. BEAT EGG LIGHTLY. ADD BUTTERMILK AND WORCESTERSHIRE SAUCE. STIR INTO DRY MIXTURE JUST UNTIL
MOISTENED. ADD WALNUTS AND MIS
WELL. TURN THE STIFF DOUGH INTO GREASED
LOAF PAN, (8-1/2 X 4-1/2 X 2-1/2 INCHES), AND SMOOTH TOP. BAKE IN PREHEATED 350 DEGREE OVEN ABOUT 55
MINUTES. LET STAND 10 MINUTES, THEN
TURN OUT AND COOL ON WIRE RACK. MAKES
ONE LOAF.
NOTE: IF DESIRED,
SAVE A FEW OF THE WALNUTS TO SPRINKLE ON TOP OF LOAF. PRESS LIGHTLY INTO DOUGH BEFORE BAKING.
Bread
WHITE BREAD
1 PACKAGE ACTIVE DRY YEAST
1/3 CUP WARM WATER
10 CUP UNBLEACHED ALL PURPOSE FLOUR
1 STICK UNSALTED BUTTER OR MARGARINE AT ROOM TEMPERATURE AND CUT IN PIECES
2 TABLESP SUGAR
1 TABLSP SALT
3 CUPS VERY COLD WATER
***
DISSOLVE THE YEAST AND SUGAR IN THE WARM WATER. INSERT DOUGH
KNEADING BLADE ADD FLOUR, BUTTER, SALT TO WORK BOWL. PROCESS UNTIL BUTTER IS CUT
INTO MIX 20 SEC.
TURN MACHINE ON POUR YEAST MIX THRU TUBE. WITH RUNNING POUR
ICE WATER THRU TUBE AS FAST AS ABSORBED 20 SEC. WHEN DOUGH LEAVES SIDE BOWL AND
MAKES BALL,CONTINUE 60 SEC MORE TO KNEAD.
FLOUR HANDS LIFT BALL AND SHAPED IN BALL. PLACE IN LIGHTLY
FLOURED PLASTIC BAG 15X18 INCH, SQUEEZE OUT AIR, TIE END LEAVE ROOM FOR BALL TO
DOUBLE SIZE. LET RISE IN WARM PLACE 80 DEG ABOUT 1 TO 1 1/2 HOURS.
REMOVE TWIST PUCH BALL DOWN IN BAG,S SHAPE INTO 3 LOAVES AND
PUT IN GREASED 8X4X2 PAN. COVER WITH OIL PLASTIC WRAP AND LET RISE IN WARM
PLACE,UNTIL CENTER DOMES UP 1 1/2 INCH ABOVE RIM OF PAN ABOUT 1 TO 1 1/2 HOUR.
BAKE IN MIDDLE LEVEL OF HEATED 375 DEG FOR 30 TO 35 MIN.
REMOVE LOAVES AND LET COOL ON WIRE RACKS. MAKES THREE 1 2/3 POUND LOAVES.
NOTE: THIS USES ONLY 1 YEAST PACKAGE SINCE IT IS FOUND THAT
2 AS CALLED FOR IS UNNECESSARY.
Rice
WILD RICE
1 6 OZ. PKG LONG GRAIN AND WILD RICE
1 CUP FRENCH DRESSING
1 SMALL JAR MARINATED ARTICHOKE HEARTS, QUARTERED
1/2 PACKAGE FROZEN PEAS, UNCOOKED
1 MEDIUM ONION, MINCED
12-16 MEDIUM SIZED FRESH MUSHROOMS, QUARTERED
COOK RICE ACCORDING TO PACKAGE DIRECTIONS.
ADD REMAINING INGREDIENTS.
REFRIGERATE AT LEAST 2 HOURS.
SERVES 4-6
