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THE POWER OF PEOPLE
The recipes in this book were published by Entergy over many years in various publications
and printed materials, including books, transit materials, and bill stuffers. It is possible that
your favorite recipe may not be included in this reprint. We regret any omissions that may
have occurred.
These recipes have been in use for a long period of time. They were developed and tested
when home appliances were not as efficient and powerful as they are today. Cooking times
and temperature suggestions may have to be altered to provide optimum results.
While Entergy provided some assistance to customers with the preparation of these recipes
in the past, we no longer have home economists on staff to answer questions or solve the
problems you may have in preparing these recipes.
Thank you for requesting "From Woodstoves to Microwaves…Cooking with Entergy."
THE POWER OF PEOPLE
hile New Orleans' love affair with food is now internationally known and acclaimed,
this liaison is not of recent vintage. Au contraire! Our passionate pursuit of cooking,
concoctions, and cuisine has a history, a heritage as deep and detailed as the handiwork of
a French Quarter artisan crafting a wrought iron railing.
New Orleans and its love of food "go way back," and documenting that history in recipes
meant to keep that love alive has been something families and others have undertaken
with almost religious zeal. In this city where tradition is embraced and revered, the
accumulation and passing on of recipes explaining the way "mama and grandma fixed it"
is among the city's most common — and unique — cultural practices.
Cooking is a New Orleans cultural cornerstone, and its prominence explains why a
company like Entergy would invest such time and effort in supporting this local art. In
the late '40s, and for the next two decades, "Public Service" made cooking demonstrations
and recipes part of its relationship with customers citywide.
As modern appliances dramatically changed the way food was prepared, the company began
a series of weekly cooking demonstrations at its 317 Baronne St. headquarters. Vivian
Berry supervised a group of home economists who not only showed wives and mothers
how to use the array of blenders, mixers, and ranges being introduced to the market, but
gathered and tested recipes to use in these modern kitchens.
The outcome was a cookbook, Creole Cuisine , first published in 1952, a compilation of
some of New Orleans' signature dishes like Creole bread pudding, mirliton casserole,
gumbo file', and red velvet cake.
What follows in this cookbook is a reprint of those and many other recipes that are, in
many respects, the essence of this city. These are as much an archive of New Orleans'
culture and community as any work of history or anthropology. And with the history
comes a little lagniappe — the opportunity to taste New Orleans.
Enjoy!
W
Savoring New Orleans
A
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THE POWER OF PEOPLE
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EQUIVALENTS
EQUIVALENT
AMOUNT BEFORE
YIELD
PREPARATION
CEREALS:
Cornmeal
1 cup
5 cups cooked
Macaroni
3 1/2 ounces
2 cups cooked
Noodles
4 ounces
3 cups cooked
Rice, long grain
1cup
3 cups cooked
Rice, packaged, precooked
1 cup
2 cups cooked
Spaghetti
7 ounces
4 cups cooked
CRUMBS:
Bread, fresh
1 1/2 slices
1 cup soft crumbs
Bread, dry
1 slice
1/4 cup dry crumbs
Chocolate Wavers
19 wafers
1 cup crumbs
Graham Crackers
14 squares (2 1/2" sq.)
1 cup crumbs
Potato Chips
4 ounces
2 cups coarsely crushed
Saltine Crackers
28 crackers
1 cup finely crushed
Vanilla Wafers
22 wafers
1 cup finely crushed
DAIRY PRODUCTS:
Butter
1 stick
1/2 cup
Cheese
1 pound Cheddar
4 cups, grated
1 pound Cottage
2 cups
4 ounces Blue
1 cup, crumbled
Cheese, cream
2 ounce package
6 tablespoons
2 ounce package
1 cup
Cream, whipping
1 cup
2 cups, whipped
FRUITS & VEGETABLES:
Bananas, whole
1 pound (3 to 4)
1 1/3 cups, mashed
Lemons
1 medium
3 tablespoons juice
1 tablespoon grated rind
Oranges
1 medium
1/3 cup juice
1 to 3 tablespoon grated rind
Onions
1 medium
1/2 cup chopped
FLOUR:
All-purpose, unsifted
1 pound
4 cups
Cake
1 pound
4 3/4 cups
SUGAR:
White, granulated
1 pound
2 1/4 cups
Confectioner's
1 pound
3 1/2 cups
Brown, firmly packed
1 pound
2 1/2 cups
FRIED GRITS
Leftover grits
1/2 teaspoon salt
2 eggs
Dash pepper
Cut cold grits into 1/4-inch slices. Beat eggs with salt and
pepper. Dip slices of grits into egg mixture; brown in
lightly buttered skillet over low heat, about 10 minutes.
SESAME SEED STICKS
3/4 cup (1 1/2 sticks) butter4 - 6 tablespoons iced water
2 cups flour
2 tablespoons melted butter
1 teaspoon salt
1/2 cup sesame seeds
1/4 teaspoon cayenne
With a pastry blender, cut butter into sifted dry
ingredients. Add water, a tablespoon at a time, until flour
is moistened, as for pastry. Roll out on floured board to
1/8 inch thickness and cut into strips 1 x 3 inches. Brush
with melted butter; sprinkle generously with sesame seeds.
Place on ungreased cookie sheet; bake in 375°F. oven for
15 minutes. Before removing from pan and while still
hot, sprinkle with a little salt. Yield: 8 dozen.
SWEDISH MEAT BALLS
2 slices toasted bread
Dash allspice
1/4 cup plus
1/2 clove garlic, minced
2 tablespoons milk
1/8 teaspoon pepper
1 1/4 pounds ground beef1 egg, slightly beaten
1/2 onion, finely chopped1 cup bouillon
1 teaspoon salt
Dash nutmeg
Crumble bread into small bowl, add milk. Stir to blend
until of paste-like consistency. Pour mixture over meat in
large bowl. Add onion, salt, nutmeg, allspice, garlic,
pepper, and egg. Beat with wooden spoon until stiff.
Spoon out rounded teaspoons of meat mixture and roll
into balls. Melt shortening in electric skillet at 350°F.;
brown meat balls. Heat bouillon for 5 minutes and pour
over meat balls. Cover and lower temperature to 210°F.
for 30 minutes or until bouillon is absorbed. Serve in
electric skillet set on "keep warm." Yield: 30 meatballs.
If cooking on stovetop, follow directions as above with
the following changes: Melt shortening in a large frying
pan on medium-high heat, brown meatballs. Pour heated
bouillon over meatballs, cover and lower temperature to
low-medium heat for 30 minutes or until bouillon is
absorbed. Serve in crock pot or chafing dish.
BROILED PARTY LOAF
1 loaf French bread
1/4 cup brown sugar
2 tablespoons prepared
1/2 cup chopped onion
mustard
2 cups grated American
5 tablespoons soft butter
cheese
1 can (#303) pork & beans, 4 wieners, halved
drained
Cut bread in half lengthwise. Spread with combined
mustard and butter. Combine beans, sugar and onion;
spread on buttered surface. Top with grated cheese. Broil
4 inches from heat for 4 minutes. Add wieners; broil for
4 more minutes.
CHEESE STRAWS
1/2 cup (1 stick) butter
1 1/2 cups sifted flour
2 cups finely grated
1 teaspoon salt
sharp Cheddar cheese
1/2 teaspoon cayenne
Cream butter and cheese thoroughly. Add sifted dry
ingredients and blend well. Press mixture through cookie
press onto ungreased baking sheet. Bake in 400°F. oven
for 10 to 15 minutes. Yield 9 dozen straws.
CHEESE WAFERS
1/2 cup (1 stick) butter
1/8 to 1/4 teaspoon
1 cup shredded sharp
cayenne
Cheddar cheese
1 cup crisp rice cereal
1 cup flour
Cream butter and cheese until smooth. Mix in flour and
cayenne; stir in cereal. Roll out between 2 sheets of waxed
paper. Cut with small cutter. Arrange on ungreased cookie
sheet. Bake in 350°F. oven for 10 to 12 minutes.
Yield: 3 dozen.
SAUSAGE-CHEESE BALLS
1/2 pound hot pork sausage1/2 pound sharp cheese,
1 1/2 cups biscuit mix
grated
Cook sausage; remove from skillet and place on paper
towel to remove excess grease. Combine cheese and
biscuit mix in a bowl; stir in sausage. Shape heaping
teaspoons of mixture into small balls. Bake in a 450°F.
oven for 10 minutes or until brown. Yield: 75 to 100 balls.
To Freeze: Place sausage balls on a cookie sheet; freeze and
then transfer to freezer bags. Bake when ready to serve.
APPETIZERS & SANDWICHES
1
MYSTERY CHEESE BALL
1 package (8 ounces)
2 teaspoons Worcestershire
cream cheese
sauce
1/4 pound Cheddar
2 teaspoons onion juice
cheese, grated
1/2 cup chopped nuts
3 jars (5 oz. each)
1/2 cup chopped parsley
blue cheese
Chopped pimiento
Have cheeses at room temperature. In electric mixer, cream
the cheeses with Worcestershire sauce and onion juice; store
in the refrigerator overnight. Shape into a ball and roll in
nuts, parsley and pimiento. Place in center of tray on
platter and arrange assorted crackers and chips around it.
To Store: Wrap in waxed paper and refrigerate or wrap in
freezer paper to freeze for future use.
SWISS CHEESE FONDUE
1/4 cup (1/2 stick) butter1 pound Swiss cheese,
4 tablespoons flour
grated
1 tablespoon salt
1/2 cup dry white wine
3 cups milk
Melt butter in fondue pot; blend in flour and salt. Stir
until smooth; gradually add milk, stirring constantly until
thick and smooth. Add cheese and stir until melted. Stir
in wine; keep warm on low setting. Serve with French
bread cubes. Yield: 6 servings.
DRIED FIGS
Select perfect, ripe figs. Add 2 tablespoons of slaked lime
to each gallon water. Soak figs in lime solution 1 hour.
Drain. Soak in fresh water 30 minutes. Drain again.
Combine 4 cups sugar and 4 cups water; boil in syrup for
10 minutes. Drop in figs and cook rapidly until clear,
about 40 to 50 minutes. Drain. Place in single layer on
trays, cover with cheesecloth, and place in sun several
days, turning each day. Bring indoors at night. If weather
is damp, place in warm oven, 200°F., until weather
clears. Continue to dry until figs are clear.
COCKTAIL PIZZAS
1 package hot roll mix
1/4 teaspoon dried oregano
1/2 cup minced onion
1/4 teaspoon garlic salt
1 tablespoon cooking oil
1/4 pound Mozzarella
2 cans (8 ounces each)
cheese, grated
tomato sauce
Prepare roll mix according to package directions; let rise.
Sauté onion in oil until tender, add tomato sauce and
seasonings. Simmer 10 to 15 minutes. Punch down
dough on lightly floured board and divide into 4 equal
parts. Roll each part to 1/4-inch thickness; cut into circles
with floured 2-inch cookie cutter. Snip edge of each circle
about every 1/4 inch with scissors and pinch edge to
make a rim. Brush center of each circle with additional
oil, sprinkle with 1/2 teaspoon Mozzarella cheese, then
1/2 teaspoon tomato sauce mixture, then 1/2 teaspoon
processed cheese. Top some with sliced stuffed olives,
some with green or ripe olives or halved cooked shrimp.
The hors d'oeuvres can be frozen at this time. To serve:
place on cookie sheet and bake in 450°F. oven 10 to 12
minutes. Yield: 40 pizzas.
CORN DOGS
1 cup pancake mix
2/3 cup water
2 tablespoons cornmeal
8 wieners
1 tablespoon sugar
8 wooden skewers
Combine pancake mix, cornmeal, sugar and water. Beat
until smooth. Let stand 10 minutes to thicken. Dip
wieners in batter to coat. Heat oil 1-inch deep in skillet.
Fry coated wieners in hot oil a few at a time, for 2 to 3
minutes or until crisp and brown. Drain. Insert wooden
skewer in one end. Yield: 4 servings.
HOME ROASTED PEANUTS
Place peanuts on a cookie sheet. Bake in a 350°F. oven
for 30 to 35 minutes; shake pan occasionally. To test
peanuts; crack shell and if red skin slips easily, peanuts are
roasted.
SALTED PECANS
Spread 1 cup pecan halves in shallow pan. Coat with 1
teaspoon oil. Bake in 350°F. oven for 10 minutes.
Sprinkle with 1/2 teaspoon salt.
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TOASTED PECANS
Spread unshelled nuts on baking sheet; roast in 400°F.
oven for 20 minutes. Cool; crack and shell.
TOASTED PUMPKIN SEEDS
Remove fiber from 2 cups unwashed seeds. Combine
with 1 1/2 teaspoon melted butter or oil and
1 1/4 teaspoons salt. Mix well. Spread in shallow pan.
Toast in 250°F. oven for 30-40 minutes until browned
and crisp, stirring often, to brown evenly.
APPETIZER EGG ROLLS
Egg Roll Skins:
6 eggs
2 cups sifted flour
2 1/4 cups water
1 1/2 teaspoons salt
Beat eggs and water until light and foamy. Sift dry
ingredients into egg mixture and beat until smooth.
Reserve 1/2 cup batter for sealing rolls. For each skin,
spoon 2 tablespoons batter into heated greased skillet and
quickly spread with back of spoon to form a 4-inch
round. Fry on one side only until edge begins to curl.
Remove with spatula; place on flat surface, cooked side
down, and cool until skins can be handled.
Filling:
1 tablespoon cooking oil
1 can (1 pound) bean
2 teaspoons sesame seed
sprouts, drained
1/2 pound lean cooked
and minced
pork or ham, minced
3 green onions, minced
1/2 pound cooked shrimp, 1 1/2 teaspoons salt
minced
1 teaspoon monosodium
1 medium onion, grated
glutamate
1 can (3 ounces)
1 teaspoon sugar
mushrooms, minced
Combine oil and seeds. Cook over low heat until seeds
are brown. Add remaining ingredients and heat, stirring
gently, 5 minutes. Remove from heat and cool. Place 1
heaping tablespoon of filling in center of cooked side of
each egg roll skin. Roll, tuck in ends envelope fashion,
and seal with reserved batter. Cover with damp cloth;
chill overnight. When ready to serve, fry in deep hot fat
(375°F.) for 10 to 15 minutes, turning occasionally. Serve
hot. Yield: 26 rolls.
HARD-COOKED EGGS
Place eggs in saucepan and cover with cold water to at
least one inch above the eggs. Cover saucepan and bring
to a rolling boil. Turn heat on low and simmer 15 to 20
minutes. Immediately place eggs in cold water and peel.
SOFT-COOKED EGGS
Place eggs in saucepan and cover with cold water to at
least one inch above the eggs. Cover saucepan and bring
to a rolling boil. Remove from heat and let stand 1 to 4
minutes, depending on individual taste. Cool eggs for
several seconds in cold water to make them easier to
handle.
EGG BECHAMEL
6 hard-cooked eggs
1 teaspoon prepared
1 tablespoon vinegar
mustard
1 tablespoon mayonnaise1 can (2 ounces)
1 tablespoon butter,
deviled ham
softened
Paprika
1/8 teaspoon turmeric
Cut eggs into halves lengthwise; remove yolks. Mash
yolks; stir in remaining ingredients. Fill egg whites with
yolk mixture; arrange in greased shallow baking dish.
Pour Bechamel Sauce (recipe below) over eggs; bake in
350°F. oven 15 minutes, or until heated thoroughly.
Sprinkle with paprika before serving. Yield: 6 servings.
Bechamel Sauce
1 1/2 tablespoons butter5 bay leaves in 1/2 cup
2 tablespoons flour
hot water
1/8 teaspoon pepper
6 tablespoons milk
1/8 teaspoon paprika
1/2 cup grated American
1 bouillon cube dissolved
cheese
Melt butter; add flour, pepper, and paprika. Blend well.
Add bouillon and milk gradually, stirring constantly.
Cook over low heat until thick, about 5 minutes. Remove
from heat; add cheese and stir until cheese is melted.
APPETIZERS & SANDWICHES
3
STUFFED EGGS
6 hard-cooked eggs,
1/2 teaspoon dry mustard
halved
3 tablespoons mayonnaise,
1/2 teaspoon salt
vinegar or enough cream
1/4 teaspoon pepper
to moisten
Remove yolks and mash with fork; add remaining
ingredients. Mix well. Refill whites with egg yolk mixture,
heaping it lightly.
Variation: Add to egg yolk mixture any of the following:
2 tablespoons minced cooked ham, chicken, crisp bacon,
dried beef, minced veal, liverwurst, grated cheese, minced
pickle, chopped olives, flaked tuna, lobster, salmon,
shrimp, crab meat, anchovies, or sardines.
BREAD AND BUTTER PICKLES
3 quarts sliced cucumbers1 teaspoon cinnamon
3 onions, sliced
1/2 teaspoon ginger
1/2 cup salt
2 tablespoons mustard seed
3 cups vinegar
1 teaspoon turmeric
1 cup water
1/2 teaspoon celery seed
3 cups brown sugar
1 pod hot red pepper
1 piece horseradish
Mix cucumbers, onions and salt. Let stand 5 hours.
Drain. Boil vinegar, water, sugar, and seasonings
3 minutes. Add cucumbers and onions; simmer 10 to 20
minutes. Do not boil. Pack into hot jars and seal at once.
Process in boiling-water bath for 5 minutes. Yield: about
8 pints.
CHERRY TOMATO PICKLES
3 cups sugar
2 tablespoons celery seed
3 cups vinegar
2 teaspoons mustard seed
1 tablespoon whole allspice2 1-inch cinnamon sticks
1 tablespoon whole cloves
4 pints cherry tomatoes,
5 bay leaves
stemmed
Combine sugar, vinegar and spices (tied in cheesecloth
bag). Bring to boil; reduce heat and simmer, uncovered,
10 minutes. Remove spice bag. Add tomatoes; bring to
boil and immediately remove from heat. Pack in hot jars;
add bay leaf to each jar. Fill with boiling hot vinegar
mixture to within 1/2-inch of top. Seal. Process in
boiling-water bath for 10 minutes. Yield: 5 pints.
CHOW CHOW
1 quart chopped cabbage, 1 quart vinegar
about 1 small head
1 cup sugar
2 cups chopped green
2 tablespoons ground
tomatoes, about 4
mustard
3 onions, chopped
1 1/2 tablespoons white
1 1/2 sweet green peppers, mustard seed
chopped
2 1/4 teaspoon celery seed
1 1/2 sweet red peppers, 3/4 teaspoon whole cloves
chopped
(tied in bag)
3 tablespoons salt
Combine chopped vegetables in an enameled pan or glass
jar and sprinkle with salt; let stand overnight in a cool
place. Drain well. In a saucepan, bring to a boil the
remaining ingredients; add well drained vegetables and
cook slowly until tender, about 30 minutes. Pack into hot
jars and process 10 minutes at simmering temperature.
Yield: about 4 pints.
DILL PICKLES
35 to 40 cucumbers
Dill, green or dry
3 tablespoons mixed
1/2 cup salt
pickling spices
1 quart vinegar
3/4 cup sugar
1 quart water
Wash, dry and cut cucumbers in half lengthwise. Add
spices (tied in a cheesecloth bag), sugar, salt and vinegar
to water. Simmer 15 minutes. Pack cucumbers into hot
jars, leaving 1/4-inch head space. Process in boiling-water
bath for 15 minutes. Yield: about 7 pints.
Note: Substitute 3 tablespoons dill seed to each quart for
head of dill.
Kosher Dill Pickles: Follow recipe for Dill Pickles. When
packing cucumbers into hot jars, add 1 clove garlic, 1 bay
leaf, 1/2 teaspoon mustard seed and 1 piece red pepper to
each jar.
SOUR PICKLES
Medium cucumbers
1 cup salt
1 gallon cider vinegar
1 cup sugar
1 quart water
1 cup white mustard seed
Wash cucumbers and pack into sterilized jars. Combine
remaining ingredients and bring to boil. Pour boiling
solution over cucumbers. Seal. Process in boiling-water
bath for 5 minutes.
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FIG PICKLES
1 gallon fresh figs
3 cups vinegar
5 cups sugar
1 tablespoon whole cloves
2 quarts water
1 tablespoon whole allspice
2 sticks cinnamon
Peel figs. (If unpeeled are preferred, pour boiling water
over figs and let stand until cool). Add 3 cups sugar to
water; boil until sugar dissolves. Add figs and cook
slowly for 30 minutes. Add remaining sugar, vinegar and
spices, tied in bag. Boil until figs are clear. Let stand
12 to 24 hours in cool place. Heat to simmering; pack
immediately into hot sterilized jars. Process pints or
quarts in water bath 30 minutes at simmering
temperature. Yield: about 6 pints.
MIRLITON PICKLES
8 medium mirlitons
2 1/2 cups sugar
1 tablespoon mustard seed1/4 teaspoon ground cloves
4 teaspoons salt
2 teaspoons ground
2 1/2 cups cider vinegar
turmeric
4 medium onions
Peel and slice mirlitons and onions. Sprinkle with salt;
let stand 2 hours. Drain and wash. Combine mirliton
mixture with remaining ingredients; bring to a boil, but
do not allow mixture to boil. Pack in hot jars; seal and
process in boiling-water bath for 10 minutes. Yield:
5 pints.
PICCALILLI
1 1/2 cups chopped
2 tablespoons mustard
green peppers
2 teaspoons salt
1 1/2 cups chopped red 1 cup sugar
bell peppers
2/3 cup cider vinegar
1 1/2 cups chopped onions1 tablespoon celery
Cover vegetables with water; add salt and boil 2 minutes;
drain. Mix remaining ingredients and bring to boil. Add
vegetables; boil 2 minutes. Pour into hot sterilized jars.
Seal. Process in boiling-water bath for 5 minutes. Yield:
2 pints.
PICKLED CAULIFLOWER
4 pounds cauliflower,
1 tablespoon whole allspice
(2 large)
2 teaspoons mustard seed
2 cups coarse salt
4 bay leaves
1 gallon water
2 sticks cinnamon
1 quart vinegar
1 tablespoon whole cloves
2 cups sugar
Wash cauliflower; separate into flowerets. Place in brine
made of salt and water. Let stand for 1 hour. Make syrup
of vinegar, sugar and spices (tied in cheesecloth bag). Boil
3 to 5 minutes. Add drained cauliflower; cook 3 to 4
minutes. Pack in sterilized jars. Cover with hot syrup and
seal at once. Yield: 4 pints.
PICKLED EGGS
2 tablespoons sugar
2 cups white vinegar
1 teaspoon salt
1 medium onion, sliced
1 teaspoon mixed
12 to 16 hard-cooked eggs,
pickling spices
peeled
Combine sugar, salt, spices, vinegar and onion; simmer
about 8 minutes. Strain and pour over eggs in jar. Seal
and let stand 2 days before serving. If desired, add sprig of
dill, a clove, a few caraway seeds, a slice of garlic, or onion
to the brine.
PICKLED OKRA
2 cups cider vinegar
2 tablespoons dill seed
2 cups water
2 tablespoons celery seed
1 tablespoon salt
1/2 teaspoon hot pepper
2 tablespoons mustard seedsauce
1 pound small okra pods
2 cloves garlic
In a saucepan, simmer vinegar, water, salt, seed and
pepper sauce for 10 minutes. Cut stem ends off okra and
place pods in hot sterilized jars. Put a clove of garlic in
each jar. Pour hot pickling liquid in jars. Seal and process
in boiling-water bath for 10 minutes. Let ripen at least
3 weeks before opening. Yield: 2 pints.
APPETIZERS & SANDWICHES
5
PICKLED ONIONS
1 gallon small white onions1 1/2 quarts white vinegar
1 cup salt
1 1/2 cups sugar
Small red peppers
3 tablespoons whole pepper
Bay leaves
3 tablespoons grated
3 tablespoons white
horseradish
mustard seed
Cover onions with boiling water. Let stand 2 minutes.
Dip in cold water; then remove outer skins. Sprinkle with
salt. Cover with water and let stand overnight. Rinse and
drain. Pack into hot jars. Garnish with pepper pod and
bay leaf. Simmer vinegar, sugar and spices 15 minutes.
Boil 3 minutes. Pour over onions. Process pints in
boiling-water bath for 10 minutes. Yield: about 9 pints.
PICKLED PEACHES
3 pounds (6 3/4 cups) sugar1 teaspoon whole allspice
2 cups vinegar
2 (3-inch each) sticks
2 tablespoons whole mace
cinnamon
6 pounds peaches, peeled1 teaspoon whole cloves
Combine sugar, vinegar and spices, tied in cheesecloth
bag. Bring to boil; add peaches, a few at a time, to boiling
syrup. Simmer until tender. Remove peaches; pack into
hot jars. Boil syrup until thick; pour over fruit. Seal.
Process 20 minutes in water bath at simmering
temperature. Yield: 2 1/2 quarts.
PICKLED PEPPERS
1 gallon long red, green or2 cups water
yellow peppers
1/4 cup sugar
(Hungarian, Banana or
2 cloves garlic
other varieties)
2 tablespoons prepared
1 1/2 cups salt
horseradish
1 gallon water
2 1/2 quarts vinegar
Cut 2 small slits in each pepper. Wear rubber gloves to
prevent burning hands. Dissolve salt in water. Pour over
peppers and let stand 12 to 18 hours in cool place. Drain;
rinse and drain thoroughly. Combine remaining
ingredients; simmer 15 minutes. Remove garlic. Pack
peppers into hot jars and pour boiling hot pickling liquid
over peppers, leaving 1/4-inch head space. Adjust caps.
Process in boiling-water bath for 10 minutes. Yield: 8 pints.
Note: For extra crisp peppers, add 1/2 teaspoon alum to
each jar.
PICKLED VEGETABLE SALAD
4 cups white wine vinegar7 cups shredded cabbage
1 cup sugar
3 cups shredded carrots
1 tablespoon salt
3 cups green pepper slices
1/2 cup mixed pickling 2 cups onion slices
spices
Boil vinegar, sugar, salt and spices, tied in cheesecloth, for
10 minutes. Add vegetables; boil for 5 minutes. Remove
spice bag and pack vegetables in jars. Fill to within 1 inch
of top of jar and add syrup to within 1/2 inch of top.
Seal; process in boiling-water bath for 30 minutes. Yield:
4 pints.
SWEET ICICLE PICKLES
20 cucumbers, 4 to
2 teaspoons powdered alum
6-inches long, cut into
1 1/2 tablespoons mixed
quarters, lengthwise
pickling spices
1 cup salt
5 cups sugar
1/2 gallon water
5 cups vinegar
Put cucumber strips in stone jar or stainless steel
container. Add salt to water and bring to a boil. Pour over
cucumbers. Cover with plate and weight down to keep
cucumbers under brine. Cover and let stand 1 week in
cool place. Remove scum each day. Drain, discarding
brine; rinse cucumbers thoroughly. Cover with boiling
water; let stand 24 hours. Drain. Add alum to cucumbers;
cover with boiling water. Cover; let stand 24 hours.
Drain. Add spices (tied in cheesecloth bag) to sugar and
vinegar; bring to a boil. Pour over cucumbers; cover and
let stand 24 hours. Drain syrup; bring to a boil and pour
over cucumbers. Repeat this step each day for 4 days.
Pack pickles into hot jars. Heat syrup to boiling; pour
boiling hot over pickles, leaving 1/4-inch head space.
Adjust caps. Process in boiling-water bath for 10 minutes.
Yield: about 6 pints.
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WATERMELON RIND PICKLES
4 quarts prepared
1 quart white vinegar
watermelon rind
3 sticks cinnamon
3 tablespoons slaked lime 2 pieces ginger root
or 1 cup salt
1 lemon, thinly sliced
2 quarts cold water
8 cups sugar
2 tablespoons whole cloves1 quart water
Trim dark skin and pink flesh from thick watermelon
rind; cut in 1-inch pieces. Dissolve lime in 2 quarts water;
pour over rind. If needed, add additional water to cover
rind. Let stand 2 hours in lime solution; 6 hours, if salt is
used. Drain; rinse and cover rind with cold water. Cook
until just tender; drain. Tie spices in cheesecloth bag and
combine with remaining ingredients; simmer 10 minutes.
Add watermelon rind and simmer until rind is clear; add
boiling water if syrup becomes too thick. Remove spice
bag. Pack, boiling hot, into hot jars. Process in
boiling-water bath for 10 minutes. Yield: 7 pints.
SQUASH PICKLES
2 pounds yellow squash
1 teaspoon celery salt
2 small onions
1 teaspoon turmeric
1/4 cup pickling salt
2 teaspoon mustard seed
2 cups sugar
3 cups cider vinegar
Thinly slice squash and onions; cover with 1-inch of
water. Add pickling salt and let stand 2 hours. Drain.
Combine remaining ingredients and bring to a boil.
Pour over squash and onions; let stand 2 hours. Bring
all ingredients to a boil. Pack into jars and process at
simmering temperature for 15 minutes. Yield: 5 half pints.
POPCORN
2 tablespoons oil
1/3 cup popcorn
Place oil and popcorn in a 10-inch skillet. Cover tightly.
Place on controlled top burner set at 375°F. (or in
electric skillet) and heat for 3 minutes or until popping
stops. Do not shake skillet. Pour into serving bowl.
Yield: 1 1/2 quarts. For electric popcorn popper, follow
manufacturer's directions.
POPCORN SNACK
Mix garlic salt, chili or curry powder or barbecue
seasoning into melted butter. Drizzle the flavored butter
over the popped corn and mix well.
CHICKEN LIVER PATE
3/4 cup (1 1/2 sticks) butter1 teaspoon lemon juice
1/2 cup chopped onion
1/8 teaspoon pepper
1/4 pound fresh
1/8 teaspoon cayenne
mushrooms, sliced
2 hard-cooked eggs,
1/4 pound chicken livers
quartered
1 1/2 teaspoons seasoned1/4 cup chopped pecans
salt
In 1 stick of butter, sauté onion until soft, about 5
minutes. Add mushrooms and chicken livers; cook until
liver is just tender, about 5 minutes. Remove from heat;
add remaining butter, seasoned salt, lemon juice, pepper
and cayenne; stir until butter melts. Divide mixture into
four parts. In electric blender, at high speed, blend the
mixture one part at a time, adding 2 of the egg quarters
to each part. Empty into a bowl as each part is blended.
Stir nuts into entire mixture and refrigerate for about 30
minutes. Shape into ball on sheet of waxed paper or foil.
Wrap well and refrigerate overnight. Serve with crackers.
Yield: 2 1/2 cups, or enough for about 50 crackers.
CHICKEN WING STICKS
3 pounds chicken wings 1 teaspoon salt
(approximately 18)
1 teaspoon paprika
1/2 cup flour
1/8 teaspoon pepper
1/2 cup grated Parmesan 1/2 teaspoon oregano
cheese
3/4 cup buttermilk
Cut wings in half; use "drumstick" half for frying. Use
remaining half for soup, stock or remove bone and fry as
directed. Combine dry ingredients in a shallow dish. Dip
chicken pieces in buttermilk; shake to remove excess.
Roll in dry ingredients. Fry in deep hot fat (365°F.) for
5 minutes or until golden brown. Drain on absorbent
paper. Yield: 18 hors d'oeuvres.
To Bake: Place in a 9 x 13 inch well greased baking pan.
Bake in a 400°F. oven for 45 minutes or until crisp and
tender.
APPETIZERS & SANDWICHES
7
RUMAKI
(POLYNESIAN APPETIZER)
1 can (8 ounces) water 8 bacon slices, cut
chestnuts, halved
crosswise into halves
1/3 pound chicken livers, 1/2 cup soy sauce
cut into thirds or halves1/4 teaspoon curry powder
1/4 teaspoon ginger
Wrap chestnut half and piece of chicken liver with 1/2
slice bacon; secure with foodpick. Combine remaining
ingredients and marinate appetizers for 1 hour. Place on
broiler rack and broil until bacon is crisp, about 15
minutes. Turn once during broiling.
Yield: 16 appetizers.
TURKEY REUBEN
1/4 cup sauerkraut
1 slice American or
1 tablespoon sour cream
Swiss cheese
2 slices pumpernickel or
4 thin slices turkey
rye bread
1 tablespoon butter
1 tablespoon salad dressing
Combine sauerkraut and sour cream. Spread each bread
slice with salad dressing; top with cheese, sauerkraut and
4 slices of turkey. Butter outside of sandwich; grill until
cheese melts. Yield: 1 sandwich.
DEEP-FRIED CAL AS
1 1/2 cups cooked rice, 1 1/4 cups sifted flour
very soft
1/4 cup sugar
1/2 package yeast
1/2 teaspoon salt
1/2 cup warm water
1/4 teaspoon nutmeg
3 eggs, beaten
Mash hot rice and cool to lukewarm. Soften yeast in
warm water and stir into lukewarm rice; mix well. Cover
and let rise several hours or overnight. Add eggs, flour,
sugar, salt and nutmeg. Beat only until smooth. Let stand
in warm place for 30 minutes. Drop by tablespoons into
deep hot fat (360°F.) and fry until golden, about 3
minutes. Serve sprinkled with confectioners sugar or
sugar mixed with cinnamon. Yield: 2 dozen.
BACON WRAP-AROUNDS
10 strips bacon, cut in half20 raw oysters
Partially cook bacon. Wrap each bacon slice around a
raw oyster and broil until bacon is crisp. Serve with
toothpicks. Makes 20 appetizers.
BROILED OYSTERS AND CHICKEN LIVERS
1 pint large oysters
1 tablespoon lemon juice
1 pound chicken livers
1 tablespoon Worcestershire
Salt and pepper
sauce
Flour
1/4 cup dry white wine
1/2 cup (1 stick) butter
Drain oysters and livers; dust lightly in seasoned flour.
Pan-broil in 2 tablespoons butter until oysters curl. Make
sauce with remaining butter and ingredients; pour over
oysters and livers. Serve hot on foodpicks.
COLD CRAB CANAPÉ
1 can (7 1/2 ounces)
4 sweet pickles, minced
crab meat
1/4 cup mayonnaise
Juice of 1 lime
Mix crab, pickles and lime juice. Add mayonnaise to
moisten. Serve on crackers. Makes 24 appetizers.
CRAB MEAT CHEESE BUNS
1 cup finely grated
1 can (7 1/2 ounces) crab
Cheddar cheese
meat, drained and flaked
1/4 cup butter, softened24 cocktail buns
Mix together cheese and butter; add crab meat. Spread
mixture between bun halves; wrap in foil. Place
sandwiches on grill over slow coals and heat 10 to 15
minutes, turning frequently, until sandwiches are heated
through and cheese begins to melt. Sandwiches can also
be heated in a 350°F. oven for 15 minutes. Makes 24
appetizers.
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CRAB MEAT PATTIES
1 tablespoon butter
1 cup cooked crab meat
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons grated
Dash black pepper
Parmesan cheese
Dash cayenne pepper
3/4 cup light cream
1 egg yolk, beaten
48 miniature patty shells
In a saucepan, melt butter over low heat. Add flour and
stir until smooth. Add cheese and cream. Cook, stirring
constantly, until thickened. Remove from heat. Stir in
crab meat, salt, pepper, and egg yolk. Spoon into patty
shells and broil 3 inches from source of heat for 3 minutes
or until hot. Yield: 48 patties.
CRAB PUFFS
1 stalk celery, minced
1/2 cup cracker meal
1 medium onion, minced1/2 cup thick white sauce
1 tablespoon cooking oil
2 eggs, well beaten
2 cans (7 ounces each) 1/2 teaspoon pepper
crab meat
1/2 teaspoon seasoned salt
Sauté onion and celery in oil on Controlled Surface Heat
set at 250°F. Drain on absorbent paper. Combine with
crab meat, white sauce, eggs, seasonings and cracker
crumbs. Chill; shape into balls by using additional cracker
meal. Fry in deep hot shortening (375°F.) until golden
brown. Drain and serve. Yield: 3 dozen puffs.
CRAB SANDWICHES
1 large package cream
slices American cheese
cheese
Mayonnaise
1 can crab meat
1 medium onion,
1 teaspoon Worcestershire finely minced
sauce
Salt to taste
8 Holland Rusks
8 slices tomato
Combine cream cheese, enough mayonnaise to blend
crab, onion, Worcestershire sauce and salt. Spread on
rounds of Holland Rusks. Place a tomato slice on top of
each open-faced sandwich. Place slices of American cheese
on tomato. Place under broiler until cheese is slightly
melted and browned. Yield: 4 servings.
CRAB SUPREME
1 cup diced celery
2 tablespoons
1 onion, chopped
Worcestershire sauce
2 cloves garlic, crushed
1/4 teaspoon pepper
1/4 cup olive oil
1 bay leaf
1 cup chicken broth
1/4 cup soy sauce
1 cup tomato juice
3 cups crab meat
Sauté celery, onion, and garlic in olive oil. Stir in chicken
broth, tomato juice, Worcestershire sauce, pepper and bay
leaf. Cover and cook over low heat for 40 minutes.
Remove bay leaf; add soy sauce and crab meat and
simmer for 20 minutes. Serve hot with crackers or in
miniature patty shells. Yield: 4 cups.
HOT CRAB APPETIZERS
1 can (6 ounces) crab meat, 2 tablespoons sherry
drained
Dash of white pepper
1 teaspoon salt
2 tablespoons butter
1 tablespoon marjoram
1 egg yolk
2 tablespoons flour
6 slices white bread
1 cup light cream
Combine crabmeat, salt, marjoram, sherry and white
pepper; set aside. In saucepan, melt butter; remove from
heat and stir in flour. Beat egg yolk into cream. Stir cream
into the butter-flour mixture and heat until thickened,
stirring constantly. Mixture will be very thick. Pour sauce
on crab mixture and toss. Using a small cookie cutter, cut
4 rounds from each slice of bread. Toast rounds on one
side only. Mound crab mixture on untoasted side of each
round. Place under broiler until lightly browned. Serve
hot. Yield: 24 appetizers.
CRAB-CHEESE BURGERS
1 small can crab meat
6 hamburger buns
1/2 cup processed cheese, 1 cup celery, chopped fine
diced
1/2 cup onion, chopped
1/4 cup prepared mustard
Salt and pepper to taste
Mix all ingredients. Place between hamburger buns. Wrap
in aluminum foil. Heat at 350°F. for 15 minutes. Yield: 6
servings.
APPETIZERS & SANDWICHES
9
FAVORITE CRAB MEAT COCKTAIL
Lettuce leaves
Chilled crab meat
(one per person)
Whole stuffed olives
Cocktail sauce
In small nests of lettuce or cocktail glasses, place mounds
of chilled crab meat. Pour cocktail sauce over top, garnish
with whole stuffed olives and serve at once. Allow 1
heaping tablespoon per person.
FRIED CATFISH FILLET SANDWICHES
1 pound catfish fillet,
1 package Seasoned
cut in small strips
Fish Fry
Hamburger buns or
Oil
Po Boy buns
Wash catfish fillets and cut in small strips and place in a
bowl of fresh water. Dip catfish strips into Seasoned Fish
Fry; fry in deep fat at 375°F. until golden brown. Drain.
Place on buns and enjoy.
CRAWFISH COCKTAIL
1/2 cup chili sauce
1 pound cooked crawfish
1/2 cup catsup
meat
1/2 cup horseradish
2 teaspoons lemon juice
1 1/2 teaspoons
1/2 cup minced celery
Worcestershire sauce
Pepper sauce or cayenne
1/4 teaspoon salt
Mix ingredients thoroughly. Chill. Use as a dipping sauce
for boiled crawfish or for crawfish cocktail. Yield:
approximately 2 cups.
OYSTERS BROCHETTE
12 oysters, drained
4 slices toast
12 slices bacon
Wrap each oyster in slice of bacon, using foodpicks to
skewer. Bake in 350°F. oven until bacon is done, about
15 minutes. Serve on toast. Yield: 4 servings
OYSTER LOAF
1 loaf French Bread
1/4 teaspoon cayenne
2 level tablespoons
1 pint fresh shelled oysters
mayonnaise
1/2 cup cocktail sauce
1 large dill pickle, sliced thin1 cup shredded lettuce
4 slices tomatoes
1 cup white corn meal
1/2 teaspoon salt
1/4 teaspoon black pepper
Make cocktail sauce.
Season oysters with salt, black pepper and cayenne. Dip
in heavy egg batter. Re-dip in corn meal and fry two
minutes at 380°F. in deep fat in heavy uncovered pot.
When oysters are golden brown, remove and drain on
brown paper.
Cut French bread in half, lengthwise. Do this with a
sawing motion to avoid bread from wadding up. A
serrated-edge blade works very well. Put bread in 350°F.
oven for about 5 minutes. Remove bread and spread with
cocktail sauce and mayonnaise on one side only. Arrange
layers in this order: pickles, lettuce, tomatoes and oysters.
Cover with other half of bread and secure with
toothpicks. Cut into quarters. Yield: 4 servings.
OYSTER PATTIES
4 dozen oysters and liquid12 patty shells
1/2 cup chopped canned Salt and pepper
mushrooms and liquid1/8 teaspoon cayenne
1 onion, grated
2 tablespoons minced
2 tablespoons butter, meltedparsley
1 tablespoon flour
1/4 teaspoon lemon juice
Cook oysters in their liquid by bringing to a boil; then
simmer 10 minutes. Sauté onion in butter; blend in flour
until smooth. Add mushrooms and liquid, salt, pepper,
cayenne, parsley, lemon juice and oysters. Cook
5 minutes; pour into patty shells; bake in 425°F. oven
15 minutes. Yield: 12 servings.
For Miniature Patties: Chop oysters fine before cooking.
Yield: Approximately 36 patties.
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OYSTERS WITH COCKTAIL SAUCE
3/4 cup tomato catsup
2 teaspoons
1/3 cup lemon juice
Worcestershire sauce
4 teaspoons prepared
1/4 teaspoon onion salt
horseradish
1/4 teaspoon celery salt
1/4 teaspoon hot sauce
3 dozen small oysters
Combine all ingredients except oysters; chill several hours.
Place 6 oysters in each of 6 custard cups and pour about 3
tablespoons of sauce over each serving. Nest each custard
cup in small bowl filled with crushed ice. Yield: 4 servings.
OYSTERS ROCKEFELLER
1/2 package frozen
1 tablespoon
chopped spinach
Worcestershire sauce
6 small green onions
1/8 teaspoon hot sauce
2 stalks celery
1 1/2 tablespoons absinthe
1/3 bunch parsley
flavored liqueur
1/3 head lettuce
1/4 teaspoon salt
1/2 cup (1 stick) butter,
3 dozen oysters, drained
softened
1/4 cup grated Parmesan
3/4 cup bread crumbs
cheese
1 teaspoon anchovy paste
Place spinach, green onions, celery, parsley and lettuce in
blender container. Blend thoroughly to puree. Add to
butter and 1/4 cup bread crumbs. Add Worcestershire,
anchovy paste, hot sauce, absinthe and salt; mix thoroughly.
Place oysters on half shell; set in pan of rock salt
that has been heated in 450°F. oven 20 minutes. Spread 2
tablespoons sauce over each oyster. Top with 1 teaspoon
combined cheese and remaining crumbs. Bake in 450°F.
oven 30 minutes. Broil, 3 inches from heat, until brown.
Yield: 6 servings.
QUICK SHRIMP STICKS
4 slices whole wheat bread1/2 lb. shrimp, cooked
1/2 small onion
1 small piece ginger
1 teaspoon sugar
Dash of salt and pepper
2 egg whites
Bread crumbs
Cut each bread slice into 4 strips. Combine shrimp,
onion and ginger in blender to chop. In medium-size
bowl, mix shrimp with seasonings; add egg whites and
beat until stiff. Spread on bread strips; sprinkle with
bread crumbs. Fry in deep fat until golden brown. Yield:
16 appetizers.
SHRIMP BALLS
1 cup raw diced shrimp
1 egg, well beaten
3 tablespoons minced onionSalt and pepper
2 tablespoons butter
1 clove garlic, minced
2 1/2 cups mashed potatoes
1 tablespoon minced parsley
Sauté shrimp and onion in butter. Stir in remaining
ingredients. Chill. Roll into small balls; coat with flour.
Fry in deep hot fat (375°F.) until golden brown, about
3 minutes. Yield: 4 servings.
SHRIMP NEWBURG
1/4 cup (1/2 stick)
1 1/2 cups breakfast cream
butter, melted
1/8 teaspoon hot sauce
2 tablespoons flour
2 egg yolks, beaten
3/4 teaspoon salt
1 pound cooked shrimp,
1/8 teaspoon cayenne
halved
2 tablespoons sherry wine
Combine butter, flour and seasoning. Add cream
gradually and cook until thick, stirring constantly. Stir
small amount of hot sauce into yolks; add to remaining
sauce, stirring constantly. Add shrimp; heat. Remove from
heat and slowly stir in sherry. Serve on toast points.
Yield: 6 servings.
SHRIMP OR OYSTER PO BOY
1 pound cleaned shrimp or Oil
1 quart oysters
1 package
Po Boy buns
Seasoned Fish Fry
Dip shrimp or oysters in Fish Fry; fry in deep fat at
375°F. until golden brown. Drain. Place on buns
and enjoy.
APPETIZERS & SANDWICHES
11
SHRIMP LOAF
3 tablespoons lemon juice1 large can shrimp or fresh
3 packages (3 ounces each) cooked shrimp
Philadelphia cream cheese1 can tomato soup
1 1/2 cups fresh boiled 2 envelopes unflavored
shrimp, chopped fine
gelatin
3/4 cup finely chopped Salt and pepper to taste
parsley or celery
3/4 cup finely chopped
1 cup mayonnaise
green onions
You may use both the fresh shrimp and 1 can shrimp or
2 1/2 cups of the fresh boiled shrimp.
Soak gelatin in 1/4 cup cold water. Heat soup to boiling
point. Dissolve cream cheese thoroughly with the soup
and gelatin. Cool. Add mayonnaise, celery or parsley,
seasonings and onions.Fold in crumbled shrimp; pour
into buttered mold. Chill. Serve with crackers.
SHRIMP ROCKEFELLER
2 packages (10 ounces each) 1/4 cup grated Parmesan
frozen spinach
cheese
1/2 cup (1 stick) butter, 1/2 cup chopped parsley
melted
2/3 head lettuce, chopped
1 1/2 teaspoons
3 slices white bread, crusts
Worcestershire sauce
removed
2 teaspoons anchovy paste1 pound shrimp, cleaned
1/2 teaspoon salt
3/4 cup water
1/4 teaspoon hot sauce
2 tablespoons butter,
1 teaspoon celery salt
melted
2 cloves garlic
1/2 cup dry bread crumbs
12 green onions
Cook spinach according to package directions, reserving
liquid. In blender container, blend 1 stick butter, spinach
liquid and seasonings. Gradually add the greens. Add
bread moistened in water. Place 4 shrimp in each of
6 greased ramekins, pour sauce over each. Mix butter
with crumbs; sprinkle on shrimp. Top with cheese. Bake
15 minutes or until brown. Yield: 6 servings.
SHRIMP REMOULADE
2 lbs. boiled shrimp, peeled Lettuce
and deveined
Remoulade sauce
Let shrimp cool after boiling. Mix shrimp with Remoulade
Sauce and place in small covered bowl; store in refrigerator
at least 24 hours. When ready to serve, stir and use in
salad bowl over chopped lettuce. Shrimp Remoulade
prepared this way will last a week in the refrigerator.
Sauce alone can be stored in refrigerator up to 2 months.
Remoulade Sauce
1 pint tomato catsup
1/2 pint olive oil
1/2 can tomato paste
1/2 pint mayonnaise
1 large dill pickle
1 sprig green onion
1 sprig parsley
1 bell pepper
1 egg white
1 tablespoon powdered
1 tablespoon A-1 sauce
horseradish
1/2 teaspoon hot pepper 1 tablespoon
sauce
Worcestershire sauce
1 level teaspoon melted 8 or 9 green olives
butter
1 tablespoon prepared
3 cloves garlic, pressed
mustard
1/2 teaspoon salt
1/2 teaspoon sugar
Grind very fine in food chopper the dill pickle, garlic,
green onion, parsley, bell pepper and green olives. Add
tomato catsup, olive oil, tomato paste, mayonnaise, A-1
sauce, Worcestershire sauce, horseradish, sugar, salt, hot
sauce, butter and mustard. Mix well. Add egg white,
which has been beaten 2 minutes. Makes 1 quart.
BUYING GUIDE
FOR 50 FULL-SIZED SANDWICHES:
(1 slice per sandwich)
Ham (canned)
1/8 inch slice10 pounds
Roast beef or veal
1/8 inch slice20-25
(bone-in weight)
pounds
Turkey
1/8 inch slice17 pounds
Cheese
1/8 inch slice3 pounds
Ready-to-serve sliced meats1/16 inch slice7-9 pounds
White sandwich loaf
8 pounds
Whole wheat
6 pounds
Rye
4 pounds
Butter
2 teaspoons 1 1/2 pounds
per sandwich
Mayonnaise
2 teaspoons 1 quart
per sandwich
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FILLING FOR SANDWICHES
One cup of spread or finely chopped filling will make
about 8 full-sized sandwiches. Allow 2 rounded
tablespoons of filling per sandwich.
BUTTER SPREAD FOR SANDWICHES
Always spread both slices of bread to the edge with
softened butter to keep soft fillings from soaking in, yet
avoiding any dry bites. For a variation, add 2 teaspoons
prepared mustard to 1/2 cup (1 stick) butter.
FREEZING SANDWICHES
Sandwiches can be prepared in advance and frozen. Any
bread will freeze well, but some fillings do not. It is best
to omit crisp salad-type vegetables, because they lose their
crispness.
Hard-cooked egg whites should not be frozen, as they
turn rubbery.
Salad dressings and mayonnaise should be used sparingly,
since both tend to separate, making sandwiches soggy.
Bottled salad dressings, such as Russian, French and
Italian, work well as binders and add flavor to fillings.
To check a filling, freeze a small amount in a custard
cup, covered, overnight. Then, thaw and look for any
separation or watering.
Storage Time: 1 to 2 months.
Thaw party sandwiches at room temperature for 30
minutes. Unwrap open-faced sandwiches for thawing.
Whole sandwiches should be individually wrapped. Allow
2 to 3 hours for thawing at room temperature.
Frosted sandwich loaf will thaw in about 3 hours,
unwrapped.
AVOCADO FILLING
2 cups mashed avocado 1 tablespoon lemon juice
(about 3)
1 teaspoon salt
1/2 cup mayonnaise
1/4 cup minced parsley
Combine ingredients and chill. Sufficient spread for two
ribbon loaves or 48 finger sandwiches.
CHECKERBOARD SANDWICHES
Cut 3 slices each of whole wheat and white bread,
1/2-inch thick. Remove crusts. Spread a slice of white
bread with softened butter or cream cheese and place a
slice of whole wheat on it. Spread this with creamed
mixture. Place on it a slice of white bread, making whole
wheat bread the middle layer. Repeat this process
beginning with a slice of whole wheat so that a slice of
white bread is the middle layer this time. Trim each pile
evenly, and cut each pile in 3 one-inch strips. Spread these
strips with creamed mixture and put together in such a
way that a white block will alternate with a whole wheat
one, forming a checkerboard at ends. There will be two
"checkered" loaves. Wrap each loaf in waxed paper and
place in refrigerator. When ready to serve, slice about
1/4-inch thick.
BANANA-PEANUT BUTTER SPREAD
1/2 cup peanut butter
1/4 cup orange juice
1/4 cup mashed banana
Combine ingredients until well blended. Yield: 8
sandwiches.
CHEESE FILLING
1 pound (4 cups) grated 1 tablespoon minced onion
Cheddar cheese
1/4 cup prepared mustard
1/2 cup mayonnaise or 1/2 cup chopped stuffed
salad dressing
olives
Combine cheese, mayonnaise and mustard. Mix until
blended. Add olives and onion. Yield: 48 finger
sandwiches.
CHEESE-OLIVE SPREAD
1 cup stuffed olives
1/4 pound (1 cup) process
4 strips bacon, cooked
cheese, cubed
Place all ingredients in blender or food processor, blend
to smooth spread. Add cream or liquid from olives if
mixture is too thick. Yield: 6 full-sized sandwiches.
APPETIZERS & SANDWICHES
13
CHICKEN OR HAM SALAD
4 1/2 cups finely chopped 1 cup mayonnaise
or ground cooked
3/4 teaspoon salt
chicken* or ham
6 tablespoons chopped
1 1/2 cups minced celery
stuffed olives or pickle
Thoroughly combine all ingredients. Yield: filling for
approximately 4 1/2 cups cooked meat.
*One 5-pound chicken yields approximately 4 cups
cooked meat.
CUCUMBER SANDWICHES
1 large cucumber
1 teaspoon grated onion
3 tablespoons vinegar
4 packages (3 ounces each)
1 tablespoon lemon juice
cream cheese
1 tablespoon sugar
1 to 2 drops green food
1/4 teaspoon salt
coloring
Dash pepper
Peel cucumber, remove seeds and grate coarsely. Soak pulp
15 minutes in vinegar, lemon juice, sugar, salt and pepper.
Drain. Blend onion with cream cheese; add drained
cucumber and food coloring. Mix well. Spread 1 dozen
open-faced sandwiches; cut into fingers or squares.
Garnish with parsley.
EGG SALAD
4 hard-cooked eggs
1/4 teaspoon onion salt
1/2 stalk celery, minced
1/2 teaspoon salt
1/4 cup mayonnaise
1/8 teaspoon pepper
Combine yolks with celery, mayonnaise, salt and pepper.
Stir in minced whites. Yield: 12 full-sized sandwiches.
EGG-OLIVE FILLING
1 cup pecans
1/2 cup mayonnaise
2 hard-cooked eggs
1 medium onion, minced
1 bottle (7 ounces)
Salt
stuffed olives
Pepper
Put pecans, eggs, olives and onion through meat chopper
or chop finely. Season to taste with salt and pepper. Add
just enough mayonnaise for spreading consistency. Yield:
6 full-sized sandwiches.
MEAT SPREAD
Blend 1/4 cup mayonnaise, 1 teaspoon prepared
horseradish, 1/2 teaspoon salt, 1/2 stalk celery cut into
1-inch pieces, 1 cup cubed cooked meat and 1 slice of
onion. Yield: 1 cup.
ONION-BACON FILLING
4 bunches green onion
1/2 to 1 pound cooked
2 cups mayonnaise
bacon
Chop tops and bottoms of onions very fine; stir in
mayonnaise. Crumble bacon finely; add to onion
mixture. Mix well. Spread on thin bread. Remove crust
from sandwiches. Yield: 25 full-sized sandwiches.
PINWHEEL SANDWICHES
Remove crusts from all sides of a fresh, unsliced loaf of
bread with the exception of the bottom crust. With a
sharp knife, cut bread lengthwise in slices 1/8 to 1/4-inch
thick. Spread the long slices with a cheese spread or any
smooth filling. Beginning at one end, roll the bread as for
a jelly roll. Spread melted butter on the last lap of the
bread to seal it. Wrap the small rolls in waxed paper and
place in refrigerator. When ready to serve, slice about
1/4-inch thick.
RIBBON SANDWICHES
Put three or more slices of bread together with prepared
filling. Wrap tightly in waxed paper. Chill. Cut in
1/4-inch slices just before serving. Use alternate slices of
white and dark bread.
ROLLED SANDWICHES
Trim crusts from fresh bread. Put slices between 2 damp
towels and roll lightly with rolling pin. Spread slices with
desired filling. Roll up and seal edges with melted butter.
Roll each sandwich in waxed paper; twist ends tightly.
Store in refrigerator.
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SANDWICH LOAF
1 small loaf unsliced
3-4 tablespoons cream
sandwich bread
3 packages (3 ounces each)
Softened butter
cream cheese
3 recipes of fillings
Cut crust from the bread and slice lengthwise in 4 slices.
Spread butter over each center slice. Spread the top of the
bottom slice with one of the fillings. Place the next slice
over and spread with another filling, pressing firmly.
Spread last filling on third slice and top with fourth slice.
Press firmly. Blend cheese and cream, adding a pinch of
salt. Spread over top and sides of the loaf. Chill several
hours. When ready to serve, slice into 3/4 to 1-inch slices.
SHRIMP SPREAD
1 package (3 ounces) cream 1 teaspoon prepared
cheese
mustard
Dash garlic salt
2/3 cup minced shrimp
1 stalk celery, minced
2 tablespoons mayonnaise
1 tablespoon catsup
Combine softened cheese and garlic salt. Stir in remaining
ingredients. Yield: 8 full-sized sandwiches.
TUNA FILLING
2 cans (7 ounces each)
3/4 cup minced celery
tuna, drained
1/2 cup chopped sweet
2 hard-cooked eggs, minced
pickle chips
1/4 cup minced onion
1/2 cup mayonnaise
Combine tuna, eggs, celery, pickle and onion. Add
mayonnaise; mix well. Yield: 8 sandwiches or 4 generous
salads.
CANDIED CUSHAW
1 cushaw
1/2 cup (1 stick) butter
1 1/2 cups sugar
Cut neck of cushaw into small rounds about 1/4-inch
thick. Remove rind; place in large saucepan. Cover with
water; add butter and sugar. Cook over low heat, carefully
turning once, until syrup thickens and looks crystallized.
The large end of the cushaw can be coarsely grated and
prepared in the same manner. Yield: 6 servings.
ARTICHOKE BALLS
2 cans artichoke hearts
1/2 cup Italian bread
1 large clove garlic, minced
crumbs
1/2 cup Parmesan cheese2 to 4 tablespoons olive oil
Salt and pepper
Drain artichoke hearts and mince finely. Combine with
remaining ingredients until mixture can be molded into
small balls. Bake in 350°F. oven for 15 minutes. Yield:
about 4 dozen.
To Freeze: Arrange artichoke balls on a cookie sheet;
freeze, and then transfer to freezer bags. To serve, place
frozen balls on cookie sheet and bake in 350°F. oven for
15 minutes or until golden brown.
HOT OLIVE CHEESE PUFFS
1 cup grated sharp cheese1/2 teaspoon paprika
3 tablespoons soft butter24 small stuffed olives, well
1/2 cup sifted flour
drained
1/4 teaspoon salt
With electric mixer, cream butter and cheese. Stir sifted
dry ingredients. Mix well. Wrap 1 teaspoon cheese dough
around each stuffed olive, completely covering. Place
wrapped olives on heavy sheet of cardboard and wrap
securely for freezing. Freeze. To serve: unwrap desired
number of frozen puffs; arrange on ungreased cookie
sheet; bake in 400°F. oven 10 to 15 minutes or until
brown. Serve warm. Yield: 24 puffs.
PARTY SWEET POTATOES
6 yams, cooked and sliced2 cups brown sugar
1/2 cup (1 stick) butter, 1 cup pecans
melted
1/2 cup dry vermouth
1 can (1 pound 4 ounces) 1/8 teaspoon cinnamon
crushed pineapple,
1/8 teaspoon nutmeg
well drained
Layer yam slices in 2-quart greased casserole with other
ingredients, ending with brown sugar. Bake in 375°F.
oven until sauce thickens, about 1 hour. Yield: 8 servings.
APPETIZERS & SANDWICHES
15
STUFFED CELERY
1 celery heart
Paprika
1 package (3 ounces)
1/4 teaspoon
cream cheese
Worcestershire sauce
1/4 teaspoon chopped
1/8 teaspoon salt
chives
1/2 teaspoon mayonnaise
Wash and dry pieces of celery from the heart; leave on a
bit of foliage. Fill grooves with remaining ingredients that
have been blended thoroughly. Sprinkle lightly with
paprika.
STUFFED MUSHROOMS
16 large mushrooms
1 tablespoon chopped
1/2 cup (1 stick) butter
parsley
1/2 cup seasoned bread 1/2 teaspoon salt
crumbs
Dash pepper
1 egg, slightly beaten
Parmesan cheese
1 tablespoon minced
1 cup beef bouillon
onion
Remove stems of mushrooms. Sauté chopped stems in
3 tablespoons butter. Add crumbs, egg, onion, parsley,
salt and pepper. Brush mushroom caps with butter and
arrange, cup side up, in buttered baking dish. Fill each
cap with stuffing, sprinkle with cheese and dot with
butter. Add broth to pan. Bake in a 375°F. oven for
15 to 20 minutes or until tender when pierced with a
fork. Baste mushrooms occasionally with additional butter
to keep them moist. Yield: 4 servings.
Variation: Substitute crab meat or chopped shrimp for
mushroom stems in stuffing.
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Notes:
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SUBSTITUTIONS
FOR:
USE:
1 tablespoon cornstarch
2 tablespoons flour or one tablespoon tapioca
1 square (1 ounce) unsweetened chocolate
3 tablespoons cocoa plus 1 tablespoon butter
1 cup milk
1/2 cup evaporated milk and 1/2 cup water or 1 cup
reconstituted dry milk made by using 1/3 cup instant dry
milk and 3/4 cup water
1 cup sour milk
1 tablespoon lemon juice or vinegar plus enough whole
milk to make 1 cup
Commercial sour cream
No substitute
1/2 cup old fashioned molasses
1/2 cup granulated sugar plus 1 teaspoon
plus 1/4 teaspoon soda
baking powder, plus 2 tablespoons water or milk
1 cup brown sugar
1/4 cup molasses plus 3/4 cup granulated sugar
1 cup sifted cake flour
1 cup sifted all-purpose flour minus 2 tablespoons
2 teaspoons baking powder
1 1/4 teaspoons cream of tartar plus 1/2 teaspoon
baking soda
1 whole egg
2 egg yolks, plus 1 tablespoon water (in cookies)
2 egg yolks (in puddings or similar mixtures)
1 cup self-rising flour
1 cup all-purpose flour plus 1 1/2 teaspoons baking
powder and 1/2 teaspoon salt
1 package active dry yeast
1 tablespoon instant minced onion
1 small clove garlic
1/8 teaspoon garlic powder
CHERRY BOUNCE
To 1 gallon of wild cherries, add enough whiskey to
just cover. Let stand 3 weeks. Drain off liquor; reserve.
Drain juice from cherries through jelly bag, but do not
break stones. Add strained cherry juice to reserved
liquor. To each 1/2 gallon of cherry juice liquor, add a
boiled syrup made of 2 1/4 cups sugar and 1/2 cup
water. Stir; pour into bottles and cork securely.
PEACH BRANDY
Peel 2 gallons or 8 quarts ripe peaches. Weigh, measure
an equal amount of sugar. Pack fruit and sugar in
alternate layers in an earthen crock. Weight down
peaches to keep under juice. Cover top of crock with
cheesecloth and store in cool, dark place. Allow to
stand 2 to 3 weeks, or until fermentation stops. Strain
to remove sediment. Pour juice into bottles and cork
tightly. If desired, peaches may be refrigerated and
served later.
CAFE AU LAIT
Into a coffee cup pour together boiling milk and hot
strong coffee (1/2 cup of each). This is the coffee that
is so popular at the coffee stands in New Orleans.
CAFE BRULOT
40 whole cloves
Very thin peel of
2 sticks whole cinnamon,
1/2 orange
broken into pieces
20 cubes of sugar plus
Very thin peel of
2 cubes per cup
1/2 lemon
1 cup brandy
1 quart hot coffee
Place spices, peel, sugar and brandy into brulot bowl.
Fill the brulot ladle with brandy, ignite and lower into
brulot bowl. Ladle the flaming mixture only a few
minutes, so that it will not destroy all the flavor of the
brandy. Pour coffee slowly into brulot bowl. (The
quantity of sugar may seem excessive; it is essential as
the brulot should taste like a very rich fruitcake.)
Serves 12.
GOLDEN PUNCH
2 cans (6 ounces each) 2 cans (6 ounces each)
frozen orange juice
frozen lemonade
concentrate
concentrate
2 cans (12 ounces each) 2 cans (18 ounces each)
apricot nectar
pineapple juice
Add water to frozen concentrate as directed on cans.
Combine with the apricot nectar and pineapple juice.
Chill. Yield: 39 servings, 4 ounces each.
HAWAIIAN PUNCH
2 quarts Hawaiian Punch1/2 cup lemon juice
3 quarts water
1 quart ginger ale
Combine punch, water and lemon juice. Pour over
cracked ice. Just before serving, add ginger ale. Yield:
50 servings, 4 ounces each.
ICE CREAM SODA PUNCH
2 quarts cherry soda
1 quart cream soda
2 bottles cola-type beverage1 pint vanilla ice cream
Chill beverages thoroughly. Just before serving, pour
beverages into punch bowl. Add ice cream, dividing the
pint into four large tablespoonfuls. Yield: 32 servings,
4 ounces each.
LEMONADE PUNCH
2 cups water
4 oranges, sliced
4 1/2 cups (2 pounds) 1 can (46 ounces)
sugar
pineapple juice
3 3/4 cups lemon juice
2 gallons cold water
Boil 2 cups water with sugar; chill. Add lemon juice,
oranges, pineapple juice and water. Yield: 90 servings,
4 ounces each.
BEVERAGES
17
LUAU PUNCH
1 can (6 ounces) frozen 1 can (46 ounces)
orange juice concentratepineapple juice
1 can (6 ounces) frozen 2 tablespoons Maraschino
lemonade concentrate
cherry juice or
2 cans (12 ounces each) 1 tablespoon grenadine
apricot nectar
3/4 teaspoon almond
1 bottle (28 ounces)
extract
ginger ale
Dilute orange juice as label directs. Add concentrated
lemonade, nectar, pineapple juice, cherry juice, and
extract. Refrigerate. At serving time, add ginger ale.
Yield: 34 servings, 4 ounces each.
PENNY-WISE PUNCH
2 packages (3 ounces each) 2 oranges, thinly sliced
cherry-flavored gelatin2 bottles (28 ounces each)
2 packages (3 ounces each) ginger ale
lemon-flavored gelatin1 quart hot water
1 quart cold water
Dissolve gelatin in hot water. Add cold water and
orange slices. Chill. Add ginger ale and ice cubes just
before serving. Yield 32 servings, 4 ounces each.
Amount to Serve: The average punch cups holds about
1/2 cup (4 ounces) of punch. Allow 3 cups of punch
per person. 4 1/2 gallons punch serves 50 people, 3
cups per person.
Ice Ring: Fill ring mold half full of water or fruit juice.
Freeze firm as quickly as possible. Arrange fruit in
decorative design over frozen ring. Anchor by pouring
a small amount of water around them; freeze. Unmold
and float in punch bowl.
Frozen Fruit: Place can of fruit cocktail in freezer
overnight to freeze solid. Open can and place fruit in
punch bowl with block of ice. Add punch. Float mint
and lemon slices on top.
SHERBET PUNCH
1 quart sherbet
5 quarts ginger ale, chilled
Place sherbet in punch bowl; add ginger ale. Yield 48
servings, 4 ounces each.
TEA BASE FRUIT PUNCH
1 quart hot tea
1 cup grenadine
3 1/2 to 4 cups sugar
1 quart unsweetened
1 quart lemon juice,
pineapple juice,
chilled
chilled
Stir tea and sugar until sugar dissolves; chill. Add
grenadine and juices. Yield: 30 servings, 4 ounces each.
Variations:
Sparkling Punch: Add 2 bottles (28 ounces each) chilled
lemon-lime carbonated beverage. Yield: 48 servings,
4 ounces each.
Champagne Punch: Add 2 fifths chilled champagne and
1/2 pint vodka. Yield: 55 servings, 4 ounces each.
18
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reads
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FOOD
AMOUNT
TO PURCHASE
BEVERAGES
Coffee
1/2 to 3/4 pound
Hot Chocolate
8 squares
Orange juice, frozen
24 ounce
Tea, hot
2 1/4 ounces
Tea, iced
3 ounces
Punch
2 1/4 gallons
BREADS
Regular, sliced
3 loaves
Thin sliced
2 loaves
Rolls, pan
3 dozen
Rolls, hard
2 1/4 dozen
French
3 loaves
CEREALS
Grits
2 pounds
Macaroni
3 1/2 pounds
Noodles
2 pounds
Rice, long grain
2 1/2 pounds
Spaghetti
6 pounds
DAIRY PRODUCTS
Butter
1/2 pound
Cheese for sandwiches
2 pounds
Cream for coffee
1 pint
Eggs
3 1/2 dozen
Ice cream,
1 gallon
Milk
1 1/4 gallon
FRUIT
Canned fruit
No. 10 can
Frozen fruit
6 10-ounce packages
MEAT, BEEF
Beef Roast, bone in
10 to 13 pounds
Beef Roast, boneless
9 to 10 pounds
Steaks
12 pounds
Ground for meatballs
9 to 10 pounds
Ground for meat patties6 pounds
MEAT, PORK
Bacon
3 pounds
Ham, cooked, bone-in
13 pounds
Ham, cooked, boneless
8 pounds
Roast Loin
10 to 13 pounds
Sausage, patties or links
6 1/2 pounds
MEAT, VEAL
Breaded Veal Cutlets
6 1/2 pounds
FOOD
AMOUNT
TO PURCHASE
POULTRY, CHICKEN
Roast
15 to 18 pounds
Fried, quartered
7 fryers
For boned cooked meat,
casseroles or salads
10 to 12 pounds
POULTRY, TURKEY
For boned, cooked meat,
sliced
15 to 18 pounds
Boned, cooked meat for
casseroles or salads
8 to 10 pounds
Roast
18 to 20 pounds
SALADS
Cabbage for cole slaw
4 heads
Chicken salad, prepared
5 quarts
Fruit Salad
4 quarts
Potato Salad, prepared
5 quarts
Salad Dressing
3/4 quart
Lettuce
5 heads
Tomatoes, sliced
6 pounds
SEAFOODS
Crabs, boiled
13 to 16 dozen
Crawfish, boiled
3 pounds per person
75 pounds
Shrimp, boiled
1 1/2 pounds per person37 pounds
SOUPS AND GRAVY
Soups, appetizer
1 1/2 gallons
Gravy for hot sandwiches3 quarts
Gumbo as main dish
3 gallons
Tomato gravy for spaghetti1 1/2 gallons
VEGETABLES
Canned
7 No. 303 cans or
1 No. 10 cans
Frozen
6 pounds or
9 10-ounce packages
Potatoes, Boiled
9 pounds
Mashed
7 pounds
MISCELLANEOUS
Mustard
5 ounce jar
Pickles or Olives
1 quart
Potato chips
2 pounds
Sugar
1/2 pound
FOOD SHOPPING GUIDE FOR 25 PEOPLE
BREAD BASICS
TO FREEZE BREADS: Breads freeze better baked.
Bakery bread should be over-wrapped. Thaw in about
1 hour at room temperature - leave in freezer wrap until
ready to serve.
TO HEAT: Wrap in foil and place in 350°F. oven for 10
to 15 minutes, depending on size.
STORAGE TIME: Baked - 2 -3 months; Unbaked -
1 month
BASIC CREPES
3 eggs
3 tablespoons melted
1/2 cup milk
butter
1/2 cup water
1/2 teaspoon salt
3/4 cup flour
In electric blender, blend ingredients about 1 minute;
scrape down sides of container and blend until smooth,
about 30 seconds. Refrigerate batter 1 hour. Smaller pans
will take about 2 to 3 tablespoons batter, larger pan 1/4
cup. On medium high heat, heat seasoned pan until just
hot enough to sizzle a drop of water; brush lightly with
butter. Add batter and tilt pan to coat bottom; cook until
lightly browned on bottom and dry on top. If desired,
turn and brown other side. Cool pan slightly between
crepes. Yield: 2 cups batter.
To freeze: Layer crepes with waxed paper, foil or plastic
wrap; place on paper plate and cover tightly with
moisture-vapor-proof wrapping. Storage time: several
weeks.
To thaw: Place in refrigerator overnight or unwrap crepes
and thaw in 250°F. oven, carefully peeling crepes apart as
they thaw. In microwave oven, thaw 1 to 2 minutes.
BISCUITS
1/4 cup shortening
1 teaspoon salt
2 cups sifted flour
4 teaspoons baking
3/4 to 1 cup milk
powder
Cut shortening into sifted dry ingredients. Gradually add
milk to form a soft dough. Knead 1/2 minute on lightly
floured board. Roll out to 1/2-inch thickness. Cut with
floured biscuit cutter. Place on greased baking sheet. Bake
in 450°F. oven for 12 to 15 minutes. Yield: 12 biscuits.
Variations:
Olive-Pimento Biscuits: Add 1/4 cup chopped stuffed
olives to dry ingredients.
Cheese Biscuits: Add 1/2 cup grated cheese to dry
ingredients.
Cinnamon Pinwheels: Roll dough to rectangular shape,
1/4 inch thick. Brush with 1/2 stick melted butter.
Combine 1/4 cup sugar and 1/4 teaspoon cinnamon;
sprinkle over dough. Roll jelly roll style and cut into
3/4-inch slices. Put each pinwheel in greased muffin pan.
Drop Biscuits: Increase milk to 1 1/4 cups and drop from
tablespoon onto greased cookie sheet.
Southern Biscuits: Omit baking powder and add
1/2 teaspoon baking soda; use buttermilk instead of milk.
BISCUIT MIX
8 cups sifted flour
4 teaspoons salt
1/4 cup baking powder
1 cup shortening
Sift dry ingredients together. Cut in shortening until
mixture resembles coarse crumbs. Store in covered
container. Yield: 2 quarts or enough for 4 recipes of
biscuits.
To make rolled biscuits: Gradually add 2/3 cup milk to
2 cups biscuit mix to form a soft ball. Knead 1/2 minute
on lightly floured board. Roll out to 1/2-inch thickness
and cut with floured biscuit cutter. Bake on ungreased
baking sheet in 450°F. oven for 12 to 15 minutes. Yield:
12 biscuits.
BREADS
19
PIMIENTO CHEESE BISCUITS
1 cup grated cheese
1 can (4 ounces) pimiento
2 cups biscuit mix
Milk to moisten
Add cheese to biscuit mix; stir in pimiento. Add milk to
moisten. Stir until dough leaves sides of bowl. Turn out
on lightly floured board; knead lightly. Roll out dough to
1/2-inch thickness. Cut with small cutter. Bake in 425°F.
oven for 12 to 15 minutes. Yield: 18 biscuits.
BISHOP'S BREAD
2 cups brown sugar
3/4 cup sour milk
1/2 cup (1 stick)
2 cups sifted flour
melted butter
1 teaspoon cinnamon
1 egg
1/2 teaspoon salt
1 cup chopped raisins
1/2 teaspoon baking soda
Blend sugar and butter. Add egg; beat until smooth.
Mix raisins with sifted dry ingredients. Add raisin-flour
mixture and sour milk alternately to brown sugar
mixture. Pour into a greased and waxed paper-lined
9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Bake in 350°F. oven
for 1 hour.
BUTTERMILK ROLLS
1 cup lukewarm buttermilk1 teaspoon salt
1/4 teaspoon baking soda1 package yeast
1 teaspoon sugar
3 tablespoons shortening
2 1/2 cups sifted flour
Combine buttermilk, soda, sugar and salt. Stir in yeast
until dissolved. Add shortening and stir until melted.
Blend in flour; add additional 1/4 cup flour if necessary
to make dough easy to handle. Knead on lightly floured
board until smooth and elastic. Shape dough into 1-inch
balls and place 3 balls in each greased muffin pan. Cover
and let rise until doubled in bulk, about 1 hour. Bake in
400°F. oven 20 minutes. Yield: 18 rolls.
CAKE DOUGHNUTS
1 cup sugar
2 teaspoons baking
2 tablespoons shortening
powder
2 eggs, beaten
1/2 teaspoon salt
3/4 cup buttermilk
1/4 teaspoon nutmeg
3 1/2 cups sifted flour
1/4 teaspoon cinnamon
1 teaspoon baking soda
Beat sugar and shortening into eggs. Stir in milk. Blend
sifted dry ingredients into milk mixture. Beat until
smooth. Turn onto generously floured board. Roll
1/3-inch thick. Cut with floured doughnut cutter. Lift
with spatula and slide into deep hot fat (375°F.). Turn
doughnuts as they rise to surface. Fry 2 to 3 minutes or
until brown. Drain. Yield: 2 dozen 3-inch doughnuts.
BAKED DOUGHNUTS
1 package yeast
1/2 teaspoon salt
1/4 cup warm water
1 egg, beaten
6 tablespoons milk
2 1/2 cups sifted flour
2 tablespoons shortening
(about)
4 tablespoons sugar
Dissolve yeast in water. Scald milk; add shortening, sugar
and salt. Cool to lukewarm. Add enough flour to make a
thick batter. Add dissolved yeast and egg. Beat well. Add
enough flour to make a soft dough. Turn out on lightly
floured board and knead until satiny. Place in greased
bowl, cover and let rise until doubled in bulk. When
light, punch down. Roll on lightly floured board to
1/2-inch thickness. Cut with doughnut cutter. Place on
ungreased baking sheets. Let rise until almost doubled.
Bake in 375°F. oven for 20 minutes. Yield: about
18 doughnuts.
To Glaze Doughnuts: Blend 1/3 cup boiling water into 1
cup confectioners sugar. Dip warm doughnuts into warm
glaze.
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CHEESE BREAD
2 cups sifted flour
1 cup grated American
3 teaspoons baking powder
cheese
3/4 teaspoon salt
1/2 cup chopped pecans
1 1/2 teaspoon sugar
1 egg, lightly beaten
2 tablespoons melted
3/4 cup milk
butter
Into a mixing bowl, sift flour, baking powder, salt and
sugar. Add cheese and pecans. Combine egg, milk and
butter; pour liquid ingredients into dry ingredients. Stir
only until dry ingredients are moistened. Batter should
not be smooth. Pour batter into a greased 8-inch loaf pan.
Let stand for 15 minutes. Bake in 350°F. oven for 1 hour.
CINNAMON BUNS
1 package active dry yeast1 cup lukewarm
1 1/2 cups warm water
mashed potatoes
(105°F. to 115°F.)
7 to 7 1/2 cups flour
2/3 cup sugar
(regular or instant
1 1/2 teaspoons salt
blending)
2/3 cup shortening
Soft butter
2 eggs
In mixing bowl, dissolve yeast in warm water. Stir in
sugar, salt, shortening, eggs, potatoes and half the flour.
Mix with spoon until smooth. Add enough remaining
flour to handle easily; mix with hand or spoon. Turn onto
lightly floured board; knead until smooth and elastic.
Place in ungreased bowl; turn greased side up. Cover bowl
tightly with double thickness waxed paper, then with
dampened clean cloth. Place in refrigerator until ready to
use. (Dough can be kept up to 5 days in refrigerator.
Keep well covered and dampen cloth when needed.)
30 large marshmallows
1 cup (2 sticks) butter,
2 cups sugar
melted
2 tablespoons cinnamon
Punch down dough. Roll to 1/4-inch thickness; cut into
3 1/2-inch circles. Mix sugar and cinnamon. Dip each
marshmallow into butter, then into sugar mixture. Wrap
each circle around marshmallow, pinching tightly at
bottom. Dip bun into butter, then into sugar mixture. Place
in greased muffin cups. Let rise 1 1/2 hours. Bake in 400°
F. oven for 20 to 25 minutes. Yield: about 2 1/2 dozen.
Confectioners Sugar Icing
Moisten 1 cup sifted confectioners sugar with 1 teaspoon
vanilla and 1 tablespoon hot water. Mix to spreading
consistency.
CORN PANCAKES
1 cup cut corn
1 tablespoon melted butter
1 egg, well beaten
1 tablespoon milk
1/2 teaspoon salt
3 tablespoons flour
Cut corn from cob by first cutting down through kernels,
then scraping the pulp from the cob with back of knife;
measure 1 cup. Add egg, salt and melted butter. Stir in
milk and flour. Pour onto lightly greased griddle and
cook until cakes are bubbly. Turn and brown. Yield:
8 pancakes.
CORN BREAD STUFFING FOR VEGETABLES
4 cups corn bread
1 onion, grated
4 cups boiling water
2 cups diced celery
1/2 cup diced salt pork fat1/8 teaspoon red pepper
2 eggs, beaten
Break corn bread into chunks; add boiling water and
squeeze out water while still hot. Render salt pork in a
skillet to form cracklings. Remove cracklings, add onion
and celery; sauté. Remove from heat; add moistened
cornbread, cracklings, red pepper and eggs. Mix
thoroughly. Use as stuffing for 6 parboiled green peppers,
boiled onions, or tomatoes. Bake in 350°F. oven for 25
minutes. Yield: 6 servings.
CORN MEAL TORTILLAS
3 cups yellow corn meal
1 to 1 1/4 cups
2 cups sifted flour
lukewarm water
3 teaspoons salt
1/4 cup shortening
Combine corn meal, flour and salt. Cut in shortening
until mixture resembles coarse corn meal. Make hole in
center of corn meal mixture; fill with 1 cup water. Stir
until ball forms (add more water if necessary). Turn onto
bread board and knead. Form dough into small balls
about 1 1/2 inches in diameter. Let stand 15 minutes.
Roll each very thin, about 6 inches in diameter. Cook on
hot ungreased griddle or in skillet about 2 minutes. Turn
and cook about 1 minute longer. Yield: approximately
24 tortillas.
BREADS
21
CORN STICKS
1 cup yellow cornmeal
4 teaspoons baking powder
1 cup flour
1 egg
2 to 4 tablespoons sugar
1 cup milk
1/2 teaspoon salt
1/4 cup cooking oil
In a medium-sized bowl, mix meal, flour, sugar, salt and
baking powder. Combine egg, milk and oil. Stir egg-milk
mixture into dry ingredients. Heat greased corn-stick pans
in 425°F. oven. Pour batter in hot corn-stick pan, using
1/4 cup for each stick mold. Bake for 15 to 18 minutes.
Yield: Approximately 18 corn sticks, or 8-inch square
cornbread, or 18 small muffins.
FREEZER WHITE BREAD
12 1/2 to 13 1/2 cups
4 packages yeast
unsifted flour
1/4 cup (1/2 stick)
1/2 cup sugar
softened butter
2 tablespoons salt
4 cups very warm water
2/3 cup instant nonfat
(120°F. to 130°F.)
dry milk solids
Thoroughly combine 4 cups flour, sugar, salt, dry milk
solids, and undissolved yeast; add butter. Gradually add
water and beat 2 minutes at medium speed of mixer,
scraping bowl occasionally. Add 1 1/2 cups flour. Beat at
high speed for 2 minutes, scraping bowl occasionally. Stir
in enough additional flour to make a stiff dough. Turn
out onto lightly floured board; knead until smooth and
elastic, about 15 minutes. Cover with a towel; let rest 15
minutes. Divide dough into 4 equal parts. Form each
piece into a smooth round ball. Flatten each ball into a
mound 6 inches in diameter. Place on greased baking
sheets; cover with plastic wrap, and freeze until firm.
Transfer to plastic freezer bags. Freeze up to 4 weeks.
Remove from freezer; place on ungreased baking
sheets. Cover; let stand at room temperature until fully
thawed, about 4 hours. *Roll each ball into rectangle
12 x 8 inches. Shape into loaves. Place in greased
8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Let rise in warm
place, free from draft, until doubled in bulk, about
1 1/2 hours. Bake in 350°F. oven about 35 minutes, or
until done. Remove from pans and cool on wire racks.
*For round loaves: Let thawed dough rise on ungreased
baking sheets until doubled, about 1 hour. Bake as for
loaves. Yield: 4 loaves.
FRENCH BREAD
1 package yeast
1 tablespoon shortening
1 1/4 cups warm water
1 tablespoon sugar
2 teaspoons salt
3 1/2 cups sifted flour
1/4 cup yellow cornmeal
Dissolve yeast in water. Add salt, shortening and sugar.
Stir in flour. Knead on lightly floured board until smooth.
Place in greased bowl; brush lightly with shortening.
Cover; let rise in warm place until doubled in bulk,
about 30 minutes. Punch down and divide into 2 equal
portions. Roll each half into an oblong 15 x 10 inches;
roll up tightly from the wide side. Seal ends by pinching
together. Roll dough back and forth to taper ends. Place
shaped loaves, fold down, on greased baking sheets.
Sprinkle loaves with cornmeal. Brush with Cornstarch
Glaze. Make 1/4-inch slashes in dough at 2-inch intervals.
Place large pan of boiling water on lower rack of oven.
Place bread on rack above and bake in 400°F. oven 10
minutes. Remove from oven and brush again with
Cornstarch Glaze; continue baking 20 to 30 minutes or
until brown. Yield: 2 loaves.
Cornstarch Glaze: Combine 1 teaspoon cornstarch and 1
teaspoon cold water; gradually add 1/2 cup boiling water.
Cook until smooth. Cool slightly.
GARLIC QUICK BREAD
3 1/2 cups flour
1/4 cup (1/2 stick) butter
3 tablespoons sugar
1 1/4 cups milk
1 tablespoon baking
1 egg
powder
4 small cloves garlic,
1 1/2 teaspoons salt
crushed
Into a large bowl, combine flour, sugar, baking powder
and salt. With pastry blender or two knives, cut in butter
until mixture resembles coarse crumbs. Add remaining
ingredients; stir until moistened. Turn dough onto
well-floured surface and knead until smooth and not
sticky, about 5 minutes. Shape dough into a loaf and
place in a greased 9 x 5-inch loaf pan. With knife make
6 diagonal slashes, 1/4-inch deep, across top of bread.
Bake in a 375°F. oven for 1 hour or until golden brown.
Remove from pan immediately and cool 30 minutes on
wire rack. Serve warm.
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HASTY-TASTY ROLLS
1 cup warm water
1 egg
1/3 cup melted shortening3 1/2 cups sifted flour
1 tablespoon sugar
2 tablespoons butter,
2 teaspoons salt
melted
2 packages dry yeast
In a bowl, combine water, shortening, sugar and salt. Add
yeast; mix well. Blend in egg. Add flour gradually and mix
until dough is well blended and soft. On a floured board,
roll dough into rectangular shape. Fit dough into a
greased 12 3/4 by 9 by 2-inch pan. With a knife, cut
dough into 24 rectangles, each 1 by 4 inches. Brush cut
sides with melted butter. Let rise in a warm place until
doubled in bulk, about 30 minutes. Bake in a 425°F. oven
for 20 minutes. Yield: 24 rolls.
HOE CAKE
1/4 cup shortening
1 teaspoon salt
2 cups sifted flour
4 teaspoons baking
3/4 to 1 cup milk
powder
Cut shortening into sifted dry ingredients. Gradually add
milk to make a soft dough. On lightly floured board,
knead dough for 30 seconds. Form into a ball. Heat a
small amount of shortening in a 10-inch skillet over
medium heat. Place ball of dough in center of skillet;
press dough to shape of skillet. Cook over medium heat
until the center of the dough is dry, about 10 to 15
minutes. When turning cake, add a small amount of
shortening to skillet; brown the other side over high heat,
about 5 minutes.
HUSH PUPPIES
1/2 cup sifted flour
1 egg
1 cup cornmeal
1 teaspoon salt
1 onion, minced
1 teaspoon sugar
1 1/2 teaspoons baking 1/2 cup milk,
powder
approximately
Combine ingredients with just enough milk to make a
rather stiff dough. Drop by teaspoonfuls into deep hot fat
(350°F.) and fry until brown about 3 to 4 minutes. Yield:
24 hush puppies.
ITALIAN BREAD STICKS
1 teaspoon dry yeast
1 teaspoon sugar
5 tablespoons warm water1 teaspoon salt
2 cups sifted flour
1/4 cup lukewarm milk
3 tablespoons melted butterSesame seeds
Dissolve yeast in water. Stir into 1 cup flour and knead
until smooth. Place in floured bowl; cover with damp
cloth and let rise until doubled in bulk, about 1 hour.
Mix remaining 1 cup flour, butter, sugar, salt and milk
into smooth paste. Place on floured board and add
dough; mix and knead until smooth. Place in floured
bowl; cover and let double, about 45 minutes. Knead
until smooth. Divide into 24 parts, rolling each into a
rope 6 or 7 inches long. Brush with milk and roll in
seeds. Place 1-inch apart on greased baking sheet. Bake
in 425°F. oven until brown, about 10 minutes.
JALAPENO CORNBREAD
3 cups cornbread mix
1/2 cup very finely
2 1/2 cups milk
chopped Jalapeno
1/2 cup salad oil
peppers, remove seeds
3 eggs, beaten
1 1/2 cups grated sharp
1 large onion, grated
cheese
2 tablespoons sugar
1/2 clove garlic, pureed
1 cup cream-style corn
1/4 cup chopped pimiento
In a mixing bowl, combine cornbread mix and milk. Add
other ingredients in order given. Bake in a large, greased
iron skillet in a 375°F. oven for 35 to 40 minutes. Or use
three greased 8-inch square pans and bake in a 400°F.
oven for about 35 minutes. This freezes well and is
excellent served with vegetables.
BRAN MUFFINS
1 cup shortening
5 cups sifted flour
3 cups sugar
5 teaspoons baking soda
2 cups boiling water
1 teaspoon salt
2 cups 100% bran cereal
4 cups all-bran cereal
4 eggs, beaten
1 quart buttermilk
Cream shortening and sugar. Add water, bran and eggs.
Add sifted dry ingredients and all-bran to creamed mixture
alternately with buttermilk. Fill greased muffin pans
2/3 full. Bake in 400°F. oven 15 to 20 minutes. Yield:
Approximately 90 muffins. (Batter can be stored in
covered container in refrigerator for 6 weeks.)
BREADS
23
FIG BRAN MUFFINS
1/2 cup shortening
1 teaspoon vanilla
3/4 sugar
1 cup sifted flour
1 egg
2 teaspoons baking powder
1/4 cup bran cereal
1/2 teaspoon salt
2/3 cup milk
18 preserved figs, drained
Cream shortening and sugar; add egg and beat until light
and fluffy. Soak bran in milk; add vanilla. Add sifted dry
ingredients to creamed mixture alternately with bran and
milk. Drop a teaspoon of batter in bottom of each greased
muffin cup; top with one fig and fill cups 2/3 full of
batter. Bake in 375°F. oven about 25 minutes. Yield:
18 muffins.
MUFFINS
1 egg, well-beaten
2 cups sifted flour
1 cup milk
1/4 cup sugar
1/4 cup cooking oil
1 tablespoon baking
1 teaspoon salt
powder
Combine egg, milk and oil. Stir milk mixture into sifted
dry ingredients, just enough to moisten. Do not overmix.
Fill greased muffin pans 2/3 full; bake in 400°F. oven for
20 to 25 minutes. Yield: 12 muffins.
Variation:
Blueberry Muffins: Add 1 cup frozen blueberries (thawed
and drained) to sifted dry ingredients.
ORANGE CEREAL MUFFINS
1 2/3 cups unsifted flour3/4 cup orange juice
1/2 cup sugar
1/2 cup (1 stick) butter,
3 teaspoons baking powder
melted
3/4 teaspoon salt
1 tablespoon grated
1 cup grape-nuts cereal
orange peel
2 eggs, well beaten
Combine flour with sugar, baking powder and salt. Add
cereal. Combine egg, orange juice, butter and peel. Add
to flour mixture and mix only enough to dampen flour.
Spoon batter into greased muffin pans, filling each to
about 2/3 full. Bake in 425°F. oven for 15 to 20 minutes
for large muffins or 12 to 14 minutes for medium
muffins. Yield: 12 large or 16 medium muffins.
WHOLE WHEAT MUFFINS
2 1/2 cups whole
1/2 teaspoon baking soda
wheat flour
1 cup buttermilk
1/2 cup sugar
1 egg, slightly beaten
1/8 teaspoon salt
2 teaspoons baking powder
2 tablespoons oil
Combine dry ingredients in a mixing bowl; make a well
in center and add buttermilk, egg and oil. Stir just
enough to moisten dry ingredients. Fill greased muffin
tins 2/3 full. Bake in 425°F. oven for 20 minutes. Yield:
12 muffins.
Note: Stir through whole wheat flour before measuring it;
do not sift, because the grains will clog the sifter and the
flavorful and nutritious particles will sift out.
NO KNEAD REFRIGERATOR ROLLS
3/4 cup hot water
2 packages yeast
1/2 cup sugar
1 cup warm water
1 tablespoon salt
1 egg, beaten
3 tablespoons shortening
About 6 cups sifted flour
Combine hot water, sugar, salt and shortening; cool to
lukewarm. Dissolve yeast in warm water. Stir into
lukewarm mixture. Add egg and 3 cups flour. Beat until
smooth, about 2 minutes. Stir in remaining flour. Place
dough in greased bowl; brush top with soft shortening;
cover tightly with waxed paper or foil. Refrigerate until
needed. To use, punch down and cut off dough as
needed. Shape into rolls and place on greased baking
sheet or in greased muffin pans. Cover. Let rise in warm
place, free from draft, until doubled in bulk, about
1 hour. Brush rolls lightly with melted butter; bake in
400°F. oven about 15 minutes or until brown. Yield:
3 dozen small rolls.
Variations for Refrigerator Rolls:
Cloverleaf: Roll bits of dough into balls about 1 inch in
diameter. Place 3 balls in each greased muffin cup; brush
with melted butter.
Dinner: Roll dough into cylindrical shapes, approximately
4-inches long, tapering at ends.
Crescent: Roll dough about 1/4-inch thick into a 12-inch
circle. Spread with soft butter. Cut into 16 pie-shaped
pieces. Roll up, beginning at rounded edge. Curve into
crescents. Place on cookie sheet, point underneath.
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PAIN PERDU
(LOST BREAD)
2 tablespoons sugar
6 slices stale bread
1/2 cup milk
2 tablespoons shortening
1/8 teaspoon salt
1 tablespoon butter or
1/4 teaspoon brandy
bacon drippings
or vanilla
Confectioners sugar,
2 eggs, beaten
honey or syrup
Combine sugar, milk, salt, flavoring and eggs. Soak bread
in mixture. Cook in hot shortening and butter until well
browned on both sides. Sprinkle with confectioners sugar
and serve hot with syrup or honey. Yield: 6 servings.
PANCAKES
1/2 cup milk
1 cup sifted flour
2 tablespoons melted butter2 teaspoons baking powder
1 egg, slightly beaten
2 tablespoons sugar
1/2 teaspoon salt
Add milk and butter to egg. Stir in sifted dry ingredients
just enough to moisten flour. Add more milk if necessary
to make batter thin enough to pour. Cook on hot, lightly
greased griddle until cakes are full of bubbles. Turn. Serve
immediately. Yield: 6 to 8 pancakes.
PETAL BREAD
1 1/2 packages yeast
1 1/2 teaspoon salt
1/4 cup warm water
3 eggs, beaten
1 tablespoon sugar
4 cups sifted flour,
1 cup milk, scalded
approximately
1/2 cup (1 stick) butter
Sprinkle yeast over water in 3-quart bowl; let dissolve.
Blend in sugar. Scald milk and add butter; let melt as
milk cools. When warm, stir into yeast mixture along
with salt and eggs. Beat in flour gradually, using enough
to make a soft dough. Transfer dough into greased bowl.
Cover and let rise in warm place until doubled in bulk.
Punch down dough. Turn onto lightly floured surface.
Divide into 2 portions. Roll out each portion until
1/2-inch thick. Cut with floured biscuit cutter. Dip each
piece in melted butter; arrange with edges overlapping, in
buttered and floured 10-inch ring loaf pan. Fill only
3/4 full. Let rise until light, about 45 minutes. Bake in
400°F. oven until lightly browned, about 30 minutes.
Yield: 1 ring loaf.
POPOVERS
1 cup milk
1/4 teaspoon salt
2 eggs
1 tablespoon melted
1 cup sifted flour
butter
Grease popover pans or custard cups thoroughly with
shortening. Put all ingredients in blender container
in order listed; cover and blend on high speed for
15 seconds. Fill pans 1/3 full. Bake in 450°F. oven for
20 minutes; reduce heat to 350°F. and bake 20 minutes
longer. Serve hot. Yield: 10 popovers.
QUICK RISING BREAD
3 cups warm water (110°F.) 1/2 cup soft shortening
4 packages active dry yeast
or butter
1/4 cup sugar
3/4 cup instant nonfat
1 2/3 tablespoons salt
dry milk
2 eggs
8 cups flour, unsifted
Combine water, yeast and sugar; let stand while
assembling other ingredients. Stir in remaining
ingredients and mix until thoroughly blended. Allow
dough to stand in bowl five minutes. Turn out on lightly
floured board; knead until dough is smooth and elastic,
about 5 minutes. Divide dough into three parts; roll each
portion into a rectangle or circle. Fold ends into the
center or roll up jelly roll fashion, shaping into a long
narrow loaf. Place loaves on greased baking sheets, open
ends down. Let stand in warm place for 10 minutes. Bake
in a 350°F. oven 30 to 40 minutes. Cool on wire rack.
Yield: 3 loaves.
SOUTHERN SPOON BREAD
2 cups white corn meal
3 tablespoons melted butter
2 cups boiling water
1 1/2 cups milk
1 teaspoon salt
3 eggs, separated
Sift corn meal three times and mix with boiling water,
stirring until smooth and free of lumps. Add salt, butter,
and milk. Stir in beaten yolks. Fold in stiffly beaten egg
whites. Pour into a greased baking dish. Bake in 350°F.
oven for 45 minutes. Serve in the dish in which it is
baked. Yield: 8 servings.
BREADS
25
SOURDOUGH BREAD
To make starter:
1 3/4 cups unsifted flour1 tablespoon salt
1 tablespoon sugar
1 package yeast
2 1/2 cups warm water
Combine flour, sugar, salt and undissolved yeast in large
bowl. Gradually add warm water to dry ingredients
and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Cover; let stand at room
temperature (78°- 80°F.) 4 days. Stir down daily.
To make dough:
5 to 6 cups unsifted flour1 package yeast
3 tablespoons sugar
1 cup milk
1 teaspoon salt
2 tablespoons butter
1 1/2 cups starter
Combine 1 cup flour, sugar, salt and undissolved yeast in
large bowl. Combine milk and butter and heat until
warm. Gradually add dry ingredients and beat 2 minutes
at medium speed of electric mixer, scraping bowl
occasionally. Add 1 1/2 cups starter and 1 cup flour
to make a thick batter. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough flour to make
a soft dough. Turn out onto lightly floured board; knead
until smooth and elastic, about 8 to 10 minutes. Place in
greased bowl, turning to grease top. Cover; let rise until
doubled in bulk, about 1 hour. Punch dough down; turn
out onto lightly floured board. Let rest 15 minutes.
Divide dough in half. Shape each half loaf and place in
greased 9 x 5 x 3 - inch loaf pan. Cover; leave in warm
place until doubled in bulk, about 1 hour. Bake in 400°F.
oven 30 minutes or until done. Yield: 2 loaves.
To Re-use Starter:
Add 1 1/2 cups lukewarm water, 3/4 cup unsifted flour
and 1 1/2 teaspoons sugar to unused starter. Beat for
1 minute at medium speed of electric mixer. Cover and
let stand until ready to use. Stir down daily.
SWEET ROLLS
2 packages yeast
1 teaspoon grated
1/4 cup warm water
lemon rind
1 cup milk, scalded
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter5 cups sifted flour
1/2 cup sugar
2 eggs, beaten
Dissolve yeast in water. Combine milk, butter, sugar and
salt. Cool to lukewarm. Add enough flour to make a
thick batter. Add yeast mixture, eggs and rind. Beat well.
Add remaining flour to make soft dough. Turn out on
lightly floured board and knead until satiny. Place in
greased bowl; cover and let rise until doubled in bulk.
Punch down, shape into rolls and let rise. Bake in 375°F.
oven for 20 to 25 minutes.
Variations:
Cinnamon Rolls: Use 1/2 of Sweet Dough; roll 1/3-inch
thick into an oblong, 9 x 18 inches. Spread with 2
tablespoons butter; sprinkle with combined 1/2 cup
sugar and 2 teaspoons cinnamon. Roll up tightly in a
long roll and seal edges. Cut into 1-inch wide slices; place
cut-side up in greased muffin pans. Cover and let rise
until doubled in bulk, about 35 minutes. Bake in 375°F.
oven for 25 to 30 minutes. Yield: 18 rolls.
Swedish Tea Ring: Use 1/2 recipe of Sweet Dough. When
dough has been punched down, roll out to rectangular
sheet about 1/2-inch thick, and 3 times longer than wide.
Brush with melted butter and spread with brown sugar,
cinnamon, pecans and raisins. Roll up jelly roll style,
sealing edge firmly. Shape into a ring on greased cookie
sheet, sealing the ends. With scissors, cut through ring
almost to center in slices about 1-inch thick. Turn each
slice slightly on its side. Brush with melted butter. Let rise
until doubled in bulk. Bake in 375°F. oven 25 to 30
minutes. When cool, frost with Confectioners Sugar Icing
and sprinkle with chopped pecans.
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RAISIN BREAD
1 package yeast
1 teaspoon cinnamon
1/4 cup warm water
1 1/2 teaspoons salt
1 cup seedless raisins
1/2 cup buttermilk, scalded
1/2 stick butter, softened3 3/4 cups sifted flour
1/2 cup sugar
2 eggs, beaten
Dissolve yeast in water. Combine raisins, butter, sugar,
cinnamon, salt and buttermilk; stir to dissolve sugar. Cool
to lukewarm. Add 1 1/2 cups flour; beat well. Add yeast
and eggs; mix well. Add enough remaining flour to make
a soft dough. Turn out on lightly floured board. Knead
dough until smooth and elastic, 10 to 12 minutes. Place
in greased bowl, turning once to grease surface. Cover;
let rise until doubled in bulk, 1 1/2 hours. Punch down;
divide dough in half, rounding each into a ball. Cover;
set aside 10 minutes. Shape into loaves. Place in 2 greased
loaf pans; cover and let rise until almost doubled in bulk,
about 45 to 60 minutes. Bake in 375°F. oven about
25 minutes; place foil over top last 10 minutes, if
necessary. Yield: 2 loaves.
WAFFLES
1 1/2 cups milk
1 tablespoon sugar
2 egg yolks, beaten
6 tablespoons melted
2 cups sifted flour
shortening
4 teaspoons baking powder2 egg whites, stiffly beaten
1/2 teaspoon salt
Add milk to yolks and stir quickly into sifted dry
ingredients. Add shortening. Fold in whites. Bake in
preheated waffle iron. Yield: 6 waffles.
Variations:
Bacon: Broil or fry 6 strips bacon crisp; drain. Cut into
small pieces and stir into batter before folding in egg
whites.
Cheese: Stir 1/2 cup grated cheese into batter.
Nuts: Sprinkle 2 tablespoons minced nuts over each waffle
before baking.
WHOLE WHEAT BREAD
3/4 cup milk
2 packages yeast
3 tablespoons sugar
1 1/2 cups warm water
4 teaspoons salt
4 1/2 cups whole
1/3 cup shortening
wheat flour
1/3 cup molasses
2 cups sifted flour
Scald milk and stir in sugar, salt, shortening and molasses;
cool to lukewarm. Dissolve yeast in warm water. Stir in
lukewarm milk mixture. Combine flours and add 1/2 of
the flour mixture. Beat until smooth; stir in remaining
flour mixture. Knead dough on lightly floured board until
smooth and elastic. Place dough in greased bowl; brush
top with shortening. Cover and let rise in warm place
until doubled in bulk, about 1 1/4 hours. Punch down
and turn out onto lightly floured board. Divide dough
in half; shape into loaves. Place in greased bread pans,
9 x 5 x 3 inches. Cover and let rise in warm place until
center is slightly higher than edge of pan, about 1 hour.
Bake in 400°F. oven about 50 minutes. Yield: 2 loaves.
.
BREADS
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THE POWER OF PEOPLE
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CONVERSIONS
SIMPLIFIED MEASURES:
3 teaspoons (t. or tsp.) .................................................................. 1 tablespoon
1 ounce (oz.) ................................................................................ 2 tablespoons
16 tablespoons (T. or Tbsp.) ................................................. 1 cup or 8 ounces
1/3 cup.................................................................................. 5 1/3 tablespoons
2/3 cup................................................................................ 10 2/3 tablespoons
2 cups................................................................................. 1 pint or 16 ounces
4 cups............................................................................... 1 quart or 32 ounces
4 quarts......................................................................... 1 gallon or 128 ounces
16 ounces..................................................................................... 1 pound (lb.)
METRIC LIQUID MEASURE VOLUME EQUIVALENTS
1 teaspoon.......................... 5 milliliter1 gill.............................. 0.118 liters
1 tablespoon................. 14.8 milliliters1 pint.......................... 0.4732 liters
66 2/3 tablespoons..................... 1 liter1 quart........................ 0.9464 liters
1 cup.............. 1/4 liter, approximately, 1 gallon......................... 3.785 liters
or 236.6 milliliters1 liter...................... 1000 milliliters
METRIC DRY MEASURE VOLUME EQUIVALENTS
1 pint................................ 0.551 liters1 peck............................. 8.81 liters
1 quart............................... 1.101 liters1 bushel......................... 35.24 liters
WEIGHT EQUIVALENTS IN GRAMS
1 ounce............................ 28.35 grams1 kilogram......................... 2.21 lbs.
1pound.......................... 453.59 grams1 microgram ......... 0.001 milligram
1 gram............................ 0.035 ounces1 milligram.......... 1000 micrograms
1 gram....................... 1000 milligrams
TEMPERATURE CONVERSIONS
To convert Fahrenheit to Centigrade: Subtract 32, multiply by 5, divide by 9
To convert Centigrade to Fahrenheit: Multiply by 9, divide by 5, add 32
CABBAGE SALAD
1 large cabbage
1 cup sugar
1 small onion, minced
1 teaspoon celery seed
1 green pepper, minced
1 teaspoon mustard seed
1 cup vinegar
1/2 teaspoon turmeric
1 teaspoon salt
Finely shred cabbage; combine with onion and green
pepper. In a saucepan, bring to a boil vinegar, sugar, seeds,
turmeric and salt; cook until sugar dissolves. While hot,
pour over vegetables and mix. Let stand overnight to
crisp. Keeps well in refrigerator for two weeks.
CAESAR SALAD
1 clove garlic, chopped
1 teaspoon salt
1/2 cup salad oil
1/4 teaspoon pepper
2 cups croutons
1 1/2 teaspoons
2 quarts torn salad greens
Worcestershire sauce
1/4 cup crumbled
1 egg
Roquefort cheese
1/3 cup lemon juice
1/4 cup grated Parmesan
and pulp
cheese
Anchovies for garnish
Place garlic in 1/4 cup oil; let stand 1 hour. To make
croutons, cut bread in small cubes and toast in a 325°F.
oven, about 15 minutes. Place salad greens in large bowl;
sprinkle with cheeses, salt, pepper, Worcestershire and
remaining 1/4 cup salad oil. Break egg into greens; add
lemon juice and pulp. Toss lightly until egg is blended
with greens. Remove garlic from oil; sprinkle oil over
croutons. Add to salad mixture and toss lightly. Serve
immediately. Yield: 6 servings.
CELERY SALAD
2 cups crisp celery
2 hard-cooked eggs
1/2 cup French dressing
Cut celery into pieces about 1/4-inch. Coarsely chop
eggs and combine with celery. Add French dressing.
Yield: 4 servings
CHEF'S SALAD
Line salad bowl with romaine lettuce; fill in center with
bite-sized pieces of chicory or any combination of greens.
Arrange strips of ham, bacon, turkey, and Swiss cheese
in groups on top of greens. Garnish with tomato
wedges, thinly sliced unpeeled cucumber and wedges
of hard-cooked eggs. Serve with French Dressing.
COLE SLAW
4 pounds cabbage,
1/2 teaspoon salt
shredded
1/2 cup minced onion
1 green pepper, diced
1 cup mayonnaise or salad
2 carrots, grated
dressing
Combine vegetables; sprinkle with salt. Add mayonnaise
just before serving. Toss lightly. Yield: 12 servings.
SLAW
1/2 small head cabbage
1/4 medium onion,
1/4 green pepper, sliced
cut in half
1/2 carrot, sliced
Cut cabbage into chunks. Fill blender container loosely
with vegetables. Add cold water to within one inch of top.
Cover. Turn to low, then high, and off. Do not overblend.
Drain. Mix with salad dressing. Yield: 4 servings.
Creamy Cole Slaw Dressing
1/2 cup mayonnaise
1/4 teaspoon salt
1 tablespoon lemon juicePepper
1 teaspoon sugar
1/4 cup commercial
2 teaspoons celery seed
sour cream
Blend all ingredients 30 seconds. Pour over slaw. Yield:
1 cup.
SALADS
29
OLD-FASHIONED COLESLAW
4 cups shredded cabbage
Dash cayenne
2 tablespoons flour
2 egg yolks, slightly beaten
2 tablespoons sugar
3/4 cup milk
1 teaspoon dry mustard
1/4 cup vinegar
1/2 teaspoon salt
1 1/2 teaspoons butter
To crisp cabbage, place in a bowl of iced water for 30
minutes. In a small saucepan, combine flour, sugar,
mustard, salt and cayenne. Add egg yolks and milk; cook,
stirring constantly, over low heat until thick. Add vinegar
and butter. Cool thoroughly. Pour over well-drained
cabbage. Yield: 6 servings.
CUCUMBER SALAD
2 cucumbers
1/4 cup sugar
1/2 medium onion, sliced2 tablespoons lemon juice
2/3 cup salad oil
1 1/2 teaspoons salt
3 tablespoons tarragon 1/2 teaspoon paprika
vinegar
1/2 teaspoon dry mustard
Score cucumbers with a fork; slice thinly. Separate
onion into rings. To make dressing, combine remaining
ingredients; shake well and chill. Pour 1/2 cup of the
dressing over the cucumbers and onions. Marinate in the
refrigerator for 3 to 4 hours. Use the remaining salad
dressing for other salads. Yield: 6 servings.
GERMAN POTATO SALAD
5 strips bacon
1/4 cup vinegar
1/4 cup chopped onion
3 cups sliced, cooked
1 tablespoon flour
potatoes
1 tablespoon sugar
1 hard-cooked egg, sliced
3/4 teaspoon salt
1 tablespoon chopped
1/2 teaspoon celery seed
parsley
Dash pepper
1 tablespoon chopped
1/2 cup water
pimiento
Cook bacon until crisp; drain and crumble bacon. Return
1/4 cup bacon drippings to skillet. Add onion. Blend in
flour, sugar, salt, celery seed and pepper. Add water and
vinegar; cook until mixture is thick and bubbly. Add
bacon, potatoes and eggs; heat thoroughly while tossing
lightly. Garnish with parsley, pimiento and additional
bacon curls, if desired. Yield: 4 servings.
GREEK SALAD
1/4 head of iceberg lettuce2 medium-sized tomatoes,
1/4 head of romaine
cut in small pieces
18 medium-sized radishes1 tablespoon chopped
1/4 pound feta cheese,
fresh parsley
crumbled
1/4 teaspoon dried
1 can (2 ounces) anchovy
oregano, crumbled
fillets, minced
2 bunches green onions
Freshly ground black pepper
Several hours before serving, tear lettuce and romaine into
a salad bowl. Add whole radishes, cheese, anchovies,
tomatoes, parsley, oregano, and pepper. Toss gently; cover
with a damp towel and refrigerate. When ready to serve,
toss with Greek Salad Dressing. Arrange green onions
straight up in center of salad. Yield: 6 to 8 servings.
Greek Salad Dressing
1/2 cup olive oil
2 tablespoons mixed fresh
2 tablespoons tarragon
herbs (marjoram,
vinegar
rosemary, tarragon,
1/2 teaspoon salt
savory, chives,
1/4 teaspoon freshly ground chervil or parsley)
black pepper
In a bottle, shake oil, vinegar, salt, pepper, and herbs.
GUACAMOLE SALAD
2 ripe avocados
1 tablespoon chopped
2 tablespoons lemon juice
green chilies
1 tomato, peeled and
1 teaspoon salt
chopped
1/8 teaspoon black
1 tablespoon minced
pepper
onion
1/4 teaspoon cayenne
1 clove garlic, minced
1 teaspoon coriander
Peel and mash avocados; stir in lemon juice. Add
remaining ingredients. Mix well. Cover and chill. Serve
on tomatoes or green salad. Yield: 6 servings.
Guacamole Dip: Quarter avocados; combine with
remaining ingredients in blender container and blend
on low speed until barely mixed. For a smoother texture,
the mixture may be blended in two or three batches.
Yield: 3 cups.
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ITALIAN SALAD
1 clove garlic, halved
1 jar (4 ounces) marinated
1 head lettuce
artichoke hearts
1 tomato, cut into wedges1/4 cup olive oil
1 can (2 ounces) anchovy
1/4 cup wine vinegar
fillets, with capers
8 black olives, sliced
Salt and pepper
1 tablespoon oregano
Rub salad bowl with garlic. Break lettuce into bite-size
pieces in a bowl. Add remaining ingredients and toss
lightly. Yield: 4 servings.
MIXED VEGETABLE SALAD
2 quarts (1 medium head) 2 cups sliced celery
coarsely shredded cabbage2 cups sliced cucumbers
1 head lettuce, torn into
1 cup diced green pepper
bite-size pieces
2 cups grated carrots
1 head chicory or endive, 6 tomatoes, cut in
torn into bite-size piecessmall wedges
2 cups thinly sliced
1 pint French Dressing
cauliflowerets
Prepare greens; cover tightly until serving time. Just before
serving, combine with remaining vegetables. Toss with
dressing. Note: Recipe may be doubled and combination
varied as desired. Yield: 24 servings.
OKRA SALAD
1/2 pound young okra
1/2 teaspoon salt
1 cup boiling water
1/2 cup French dressing
Select young tender pods of okra. Cut off stems without
cutting into seeds. Cook in boiling salted water until
tender, about 6 to 8 minutes. Drain and rinse in hot
water. Chill in refrigerator. Marinate okra in French
dressing for 10 minutes or longer. Yield: 4 servings.
OLIVE SALAD
1/4 pound green Italian
1/2 cup celery, diced
olives, pitted
1/4 cup olive oil
1/4 pound black Italian
1 large onion, sliced
olives, pitted
1 tablespoon oregano
5 pickled green peppers, 1/4 cup wine vinegar
cut in eights
Salt and pepper
Combine all ingredients and mix well. This may be used
as a salad, antipasto or condiment with fish and pork.
Keeps well in refrigerator. Yield: 6 servings.
PENNSYLVANIA DUTCH WILTED LETTUCE
Salad greens
2 egg yolks
4 slices bacon, cut
2 tablespoons water
into pieces
2 teaspoons flour
6 tablespoons vinegar
2 tablespoons sugar
1/4 cup sour cream
1 teaspoon salt
2 hard-cooked eggs
Tear greens into large bowl. (Endive, spinach, Boston or
Bibb lettuce or a combination of these may be used.) Fry
bacon in skillet until crisp. Remove bacon and pour off
all but 2 tablespoons drippings; stir in vinegar and sour
cream. Combine egg yolks, water and flour; add to
vinegar mixture. Cook over low heat, stirring constantly,
until mixture thickens. Remove from heat and stir in
sugar and salt. Pour hot mixture over greens and invert
skillet over bowl long enough to wilt greens. Toss salad.
Garnish with bacon and sliced hard-cooked eggs.
Yield: 6 servings.
POTATO SALAD
2 1/2 pounds (7 medium) 2 stalks celery, minced
potatoes
1 small onion, minced
2 tablespoons French
1 large sweet pickle,
dressing
minced
1/2 teaspoon black pepper1 tablespoon minced
Salt to taste
parsley
3 hard-cooked eggs,
1/2 cup mayonnaise,
chopped
Follow directions for Boiled Whole Potatoes. Drain and
peel when cool enough to handle. Slice potatoes into a
bowl; sprinkle with French dressing, salt and pepper. Add
eggs, celery, onion, pickle and parsley; mix lightly and
evenly. Add mayonnaise and mix until ingredients are
coated. Chill. Yield: 8 servings.
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SPINACH SALAD BOWL
1 pound fresh spinach
1/4 teaspoon salt
1 clove garlic, halved
Dash pepper
1/2 cup salad oil
2 tablespoons grated
1/4 cup red wine vinegar
Parmesan cheese
1/4 cup lemon juice
2 hard-cooked eggs,
6 slices crisp bacon,
chopped
crumbled
Tear spinach into bite-size pieces; chill 2 hours. Combine
garlic and oil; let stand 1 hour. Discard garlic. Just before
serving, place vinegar, juice, salt, pepper, cheese and oil in
blender container. Blend 2 seconds. Lightly toss spinach
with dressing. Sprinkle with eggs and bacon. Yield:
6 servings.
MARINATED GREEN BEANS
2 cans (No. 303) whole
1/4 cup grated onion
green beans
1 1/2 teaspoons salt
1 small onion, sliced
1 1/2 teaspoons
1/4 cup vinegar
Worcestershire sauce
1/8 teaspoon hot sauce
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon prepared
1 teaspoon prepared
mustard
horseradish
1 clove garlic, minced
1/2 cup salad oil
In a bowl, place drained green beans and onion rings.
Combine remaining ingredients and pour over beans.
Marinate for several hours. Yield: 6 servings.
RED BEANS WITH VINAIGRETTE SAUCE
3 green onions
5 tablespoons oil
1 teaspoon minced parsleySalt and pepper
2 tablespoons vinegar
2 cups cold leftover beans
Chop green onions very fine, including tops. Stir in
parsley. Add vinegar and oil. Season with salt and pepper.
Pour over cold beans. Yield: 4 servings.
THREE BEAN SALAD
1 can (1 pound) cut
1/2 cup chopped
green beans
green pepper
1 can (1 pound) cut
1 medium onion, sliced
yellow wax beans
1/2 cup cider vinegar
1 can (1 pound) red
1/3 cup cooking oil
kidney beans
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
Drain beans, rinse well, and drain again. Add green
pepper and sliced onions to beans. Mix other ingredients
and add to bean mixture. Mix well and marinate for
about 12 hours in refrigerator. Yield: 12 to 14 servings.
FRENCH DRESSING
1 teaspoon salt
1/3 cup vinegar
1/4 teaspoon pepper
2/3 cup olive or salad oil
1/2 teaspoon paprika
1 clove garlic, sliced
In a bowl, place salt, pepper, paprika and vinegar. Stir
vigorously. Add oil and continue beating until thoroughly
blended. Add garlic slices; cover and refrigerate.
ITALIAN SALAD DRESSING
1/2 cup olive oil
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup wine vinegar
1 clove garlic
Blend all ingredients thoroughly. Keep refrigerated.
Yield: 1 cup.
POPPY SEED SALAD DRESSING
1 1/2 cups sugar
2/3 cup vinegar
2 teaspoons dry mustard
3 teaspoons onion juice
2 teaspoons salt
3 teaspoons poppy seed
2 cups salad oil
Blend sugar, dry mustard, salt, vinegar, onion juice and
poppy seed until thoroughly blended, about 5 seconds.
Without stopping blender, remove cover and gradually
pour oil into center of container. Refrigerate. Serve with
fruit salads. Yield: 4 cups.
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ROQUEFORT CHEESE DRESSING
2 ounces Roquefort cheese2 tablespoons tarragon
1/2 cup salad oil
vinegar
1 tablespoon lemon juice
Blend cheese with oil. Add juice and vinegar. Yield: 1 cup.
SOUR CREAM DRESSING
1/2 cup commercial
1/8 teaspoon dry mustard
sour cream
1 1/2 teaspoons horseradish
1/4 cup mayonnaise
1/8 teaspoon onion juice
1/2 teaspoon lemon juice
Blend all ingredients thoroughly.
THOUSAND ISLAND DRESSING
1 cup mayonnaise
1 teaspoon catsup
1 tablespoon chopped olives1 teaspoon tarragon
1 tablespoon chopped
vinegar
pimiento
1 teaspoon paprika
1 hard-cooked egg, chopped1 celery heart, chopped
1 tablespoon chopped
3 tablespoons chili sauce
green pepper
Salt
Mix all ingredients thoroughly. Serve with head lettuce
salad. Yield: 2 cups.
TOMATO FRENCH DRESSING
1 can (10 1/2 ounces)
1 slice onion
condensed tomato soup2 tablespoons sugar
1/2 soup-can vinegar
2 teaspoons dry mustard
1/2 soup-can salad oil
1 teaspoon salt
1/2 teaspoon black pepper
Pour ingredients, in order listed, into blender container
and blend 30 seconds. Yield: 2 2/3 cups dressing.
SALAD GARNISHES
Carrot Curls: With a vegetable peeler, cut thin lengthwise
strips of carrot. Roll each slice into a curl, secure with
food pick and place in iced water.
CeleryCurls: Use 3-inch lengths of celery. At the end of
each piece, make 3 to 6 lengthwise cuts almost to the
center. Crisp in iced water.
TOMATO ASPIC
2 envelopes unflavored
1 small onion, chopped
gelatin
1/2 teaspoon salt
1/4 cup cold water
1/8 teaspoon pepper
2 1/4 cups tomato juice
1 teaspoon
3 tablespoons wine vinegar
Worcestershire sauce
1 cup chopped celery
Dash of hot sauce
2 tablespoons sugar
Soften gelatin in cold water. Combine remaining
ingredients and heat to boiling; reduce heat and simmer
for 3 minutes. Strain, then add gelatin and stir until
dissolved. Pour into 1-quart mold and chill until firm.
Yield: 6 servings.
Variation: Pour a small portion into mold; arrange slices
of hard-cooked eggs in bottom. Allow to jell. Add
remaining mixture. Refrigerate until firm. Unmold on
lettuce leaves.
TURKEY MOUSSE
1/2 package lemon gelatin1/2 teaspoon salt
1 cup hot turkey stock
1/8 teaspoon cayenne
2 cups diced cooked turkey1/2 cup whipping cream,
1 cup finely chopped celery
whipped
1 pimiento, minced
Crisp lettuce
1 tablespoon vinegar
6 to 8 olives
Dissolve gelatin in stock. Chill until slightly thickened;
beat until consistency of whipped cream. Combine
turkey, celery, pimiento, vinegar, salt and cayenne. Fold
into gelatin; then fold in whipped cream. Turn into
individual molds; chill until firm. Unmold onto lettuce
and garnish with stuffed olives. Yield: 6 servings.
MACARONI AND CHEESE SALAD
1 cup mayonnaise
1 teaspoon salt
1/4 cup milk
2 large tomatoes, diced
2 cups cooked elbow
2 cups diced celery
macaroni
1 small onion, chopped
2 cups (1/2 pound) cubed 1/2 green pepper, diced
Cheddar cheese
1/4 teaspoon garlic salt
Blend mayonnaise with milk. Combine remaining
ingredients; mix thoroughly with dressing. Chill.
Yield: 6 servings.
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MACARONI SALAD
2 cups elbow macaroni
1/4 cup chopped onion
1 envelope unflavored
2 tablespoons chopped
gelatin
pimiento
1 can (13 ounces)
1/4 cup chopped
evaporated milk
black olives
1 cup salad dressing
1 tablespoon lemon juice
2 cups cooked mixed
1 teaspoon salt
vegetables, drained
1 teaspoon
1 carton (12 ounces)
Worcestershire sauce
creamed cottage cheeseDash hot sauce
Cook macaroni in boiling salted water until tender. Drain
and rinse with cold water. Soak gelatin in 1/4 cup milk
about 5 minutes. Scald remaining milk and add gelatin
mixture, stirring until gelatin dissolves. Blend into salad
dressing. Chill until consistency of unbeaten egg white,
about 30 minutes. Combine macaroni, vegetables, cottage
cheese, onion, pimiento, olives, juice, salt, Worcestershire
sauce and hot sauce. Chill. Fold gelatin mixture into
macaroni mixture. Pour into 2-quart mold which has
been greased with salad dressing. Chill until firm, about
2 hours. Unmold and garnish with sliced stuffed olives,
green pepper rings, and pimiento strips. Yield: 8 servings.
POTATO SALAD
5 pounds diced cooked 1 quart chopped celery
potatoes
1 dozen hard-cooked eggs,
2 tablespoons salt
chopped
1 teaspoon pepper
2 cups mayonnaise or
1 cup commercial
salad dressing
sour cream
1 cup chopped onion
Combine all ingredients and chill for several hours.
Yield: 24 servings.
HOT RICE SALAD
1/2 pound bacon
1/2 cup minced celery
1/2 cup minced onion
1/2 cup green onion tops
1/4 cup minced green
1/2 cup minced parsley
pepper
1 1/2 cups hot cooked rice
1 can (4 ounces)
2 tablespoons mayonnaise
mushrooms, optional
3 hard-cooked eggs, sliced
Fry bacon until crisp; drain. Pour off drippings; add
onion, green pepper, celery, mushrooms and onion tops.
Sauté until wilted. Add remaining ingredients; place in
1 1/2-quart greased casserole. Bake in 450°F. oven for
10 minutes or until hot. Yield: 6 servings.
CHICKEN SALAD SUPREME
2 1/2 cups diced, cold
2 tablespoons minced
chicken
parsley
1 cup minced celery
1 teaspoon salt
1 cup sliced white grapes1 cup mayonnaise
1/2 cup slivered, toasted 1/2 cup whipping cream,
almonds
whipped
Combine all ingredients, serve on lettuce. Yield:
8 servings.
TURKEY SALAD
2 cups cubed cooked turkey1 tablespoon lemon juice
1 cup chopped celery
1 teaspoon salt
2 hard-cooked eggs, diced1/4 teaspoon pepper
1/2 cup mayonnaise
Toss all ingredients together. Chill. Serve on shredded
lettuce. If desired, garnish with almonds and olives.
Yield: 8 servings.
BAKED TURKEY SALAD
2 cups cubed, cooked turkey1/2 cup toasted almond
2 cups thinly sliced celery
slivers
2 cups toasted bread cubes2 tablespoons lemon juice
1 cup mayonnaise
2 teaspoons grated onion
1/2 cup grated cheese
1/2 teaspoon salt
Combine all ingredients, except cheese and 1 cup toasted
bread cubes. Place in 6 individual baking dishes. Sprinkle
with cheese and remaining 1 cup bread cubes. Bake in
450°F. oven for 10 to 15 minutes or until bubbly.
Yield: 6 servings.
Toasted Almond Slivers: Brush 1/2 teaspoon oil over
almonds; roast in 300°F. oven for 20 minutes, stirring
often.
Toasted Bread Cubes: Cut 4 slices of bread into small
cubes; toast in 225°F. oven for 2 hours or until crispy.
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CRAB LOUIS
1 pound crab meat
2 tablespoons chopped
1 head lettuce
sweet pickle
1/2 teaspoon salt
1 cucumber, sliced
1 cup mayonnaise
4 tomatoes, sliced
3 tablespoons catsup
3 hard-cooked eggs, sliced
1 tablespoon lemon juice
Arrange crab meat, in large pieces, over shredded lettuce
in shallow salad bowl. Sprinkle with salt. Combine
mayonnaise, catsup, pickle and juice; spread over crab
meat. Around border of salad, arrange alternate slices of
cucumber, tomatoes and eggs. Yield: 6 servings.
CRAB MEAT SALAD
2 fresh pineapples, split in 3/4 cup chopped celery
half lengthwise
2 teaspoons pureed onion
1 cup of fresh pineapple Mayonnaise to moisten
chunks
(about 1/2 cup)
1 1/2 cups crab meat
1 tablespoon lemon juice
Salt and pepper
Remove meat of pineapple, leaving a wall of fruit about
1/2-inch thick on the shell. Combine remaining
ingredients and mound in pineapple. Yield: 4 servings.
CRAWFISH SALAD
1 pound cooked crawfish 1 teaspoon
meat
Worcestershire sauce
3 tablespoons catsup
1/2 teaspoon salt
2 tablespoons minced celery1 teaspoon chopped parsley
1 teaspoon horseradish
1/4 teaspoon prepared
1 tablespoon lemon juice
mustard
1 clove garlic, minced
1 teaspoon grated onion
1 teaspoon pepper sauce
Place crawfish in a bowl; combine remaining ingredients
and pour over crawfish. Chill. To serve, place
approximately 1/2 cup of crawfish on a lettuce leaf for
each serving. Yield: 4 servings.
MOCK CRAB MEAT SALAD
3 quarts water
1/2 cup salt
1 large onion, quartered
Cayenne
1 lemon, quartered
Redfish, red snapper or
1 bag seafood boil
sheepshead
Bring water to boil in deep saucepan. Add onion, lemon,
seafood boil, salt and cayenne; boil 10 minutes. Clean,
scale and remove head from fish. Wrap whole fish in
cheesecloth and secure with foodpicks or string. Place in
boiling seasoned water. Cover and simmer for 20 minutes
or until fish is cooked. Lift fish out of liquid and place on
flat pan. Remove cheesecloth. Allow to cool enough to
handle. Remove skin and row of bones along top and
bottom, and any dark meat of fish. Serve cold with salad
dressing or sauce.
White Remoulade Sauce: Combine 1 cup mayonnaise,
1 teaspoon lemon juice, 3 tablespoons minced onion,
3 tablespoons chopped parsley and 2 teaspoons brown
mustard. Chill for 2 hours. Yield: 1 cup.
SHRIMP SALAD
1 pound cooked shrimp, Salt and cayenne
cleaned
1 sweet pickle, finely
1 small clove garlic, crushed
chopped or 1 teaspoon
1 cup coarsely
capers
chopped celery
2 tablespoons mayonnaise
1 hard-cooked egg, finely 1/2 teaspoon
chopped
Worcestershire sauce
Cut each shrimp into two or three pieces. Combine all
ingredients. Serve on lettuce or as stuffing for avocado
halves or tomatoes. Yield: 4 to 6 servings.
SALADS
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24-HOUR SALAD
1 can (20 1/2 ounces) 2 oranges, peeled, sectioned
pineapple tidbits
and drained
3 egg yolks, slightly beaten1/4 cup Maraschino
2 tablespoons sugar
cherries, drained
2 tablespoons vinegar
2 cups miniature
1 tablespoon butter
marshmallows
1 can (16 ounces) pitted1 cup whipping cream,
light sweet cherries,
whipped
drained
Dash of salt
Drain pineapple; combine 2 tablespoons pineapple syrup
with egg yolks, sugar, vinegar, butter and salt. While
stirring constantly, cook over hot, not boiling, water
until mixture thickens and barely coats spoon, about
12 minutes. Cool. Pour cooled mixture over combined
fruits and marshmallows, mixing gently. Fold in whipped
cream. Pour into serving dish, cover, and refrigerate
24 hours. Yield: 8 servings.
AMBROSIA
1/2 cup pitted halved
2 tablespoons confectioners
Royal Ann cherries
sugar
1/2 cup pitted halved
1/2 cup pineapple juice
Bing cherries
1/2 cup mayonnaise
1/2 cup diced pears
1/4 teaspoon grated
1/2 cup diced peaches
lemon peel
1/2 cup diced pineapple
1 cup whipping cream,
1/2 cup diced
whipped
marshmallows
Combine fruits and drain. Stir sugar, pineapple juice,
mayonnaise and lemon peel until sugar dissolves. Fold in
whipped cream, fruit and marshmallows. Pour into
greased 2-quart mold; freeze. Yield: 8 servings.
BUFFET WATERMELON BOWL
1 oblong watermelon
Orange slices
Cantaloupe
Grapefruit slices
Honeydew melon
Strawberries
Fresh pineapple
Seedless grapes
Fresh cherries with stems
Using a sawtooth cut, remove top third of large, well chilled
watermelon. Carefully scoop out melon meat and cut in 1-
inch cubes. Fill cavity with suggested combination of fruits
plus watermelon cubes. Decorate top with small clusters of
grapes and cherries. Serve with Poppy Seed Dressing.
FRESH FRUIT SALAD
2 large oranges, peeled and 1 cup green seedless grapes
sectioned
1 apple, diced and
1 can (16 ounces)
unpeeled
pineapple chunks,
1 1/2 cups miniature
drained
marshmallows
2 fresh peaches, sliced
2 bananas, sliced
Juice of 1 lemon
2 tablespoons sugar
Combine fruits and marshmallows, except bananas.
Sprinkle with sugar; add lemon juice and chill several
hours. Just before serving, add bananas. Yield: 6 servings.
FRUIT-GINGER ALE SALAD
1 package (3 ounces)
1 bottle (7 ounces) ginger
raspberry, cherry or
ale or lemon-lime
lime flavor gelatin
carbonated beverage
1/4 teaspoon salt
1 can (29 ounces) peach
1 cup boiling water
or pear halves,
2 tablespoons cold water
drained
Dissolve gelatin and salt in boiling water; add ginger ale
and cold water. Chill until slightly thickened. Arrange
fruit, cut side down, in 8 or 9-inch square pan. Pour
gelatin mixture over fruit. Chill until firm. Cut in squares.
Using spatula, lift each square and turn over onto bed of
lettuce, so that fruit is facing upward. Fill center with
Cheese-Nut Balls. Yield: 6 servings.
Cheese-Nut Balls: Blend 1 package (3 ounces) cream
cheese with 1/2 cup finely chopped nuts; moisten with
1/2 to 1 teaspoon mayonnaise. Shape into small balls.
Roll in very finely chopped nuts, if desired.
CHERRY JUBILEE SALAD MOLD
1 can (17 ounces) pitted
1/2 cup currant jelly
dark, sweet cherries
1 package (10 ounces)
Water
frozen raspberries,
2 packages (3 ounces each) partially thawed
raspberry flavor gelatin1/2 cup sherry
1/4 cup lemon juice
Drain cherries; reserve liquid. Add enough water to liquid
to make 2 cups. Heat to boiling; add gelatin and stir until
dissolved. Stir in jelly until dissolved. Add raspberries,
sherry, and juice; refrigerate until partially congealed. Add
cherries and pour into greased 1 1/2-quart ring mold.
Refrigerate until firm. Yield: 8 servings.
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AMBROSIA MOLD
1 package (3 ounces)
1 cup whipping cream,
orange flavor gelatin
whipped
1 tablespoon sugar
2 oranges, sectioned
1 cup boiling water
and diced
3/4 cup cold water
1 1/2 cups seeded, halved
2/3 cup flaked coconut
red grapes
Dissolve gelatin and sugar in boiling water. Add cold
water. Chill until slightly thickened. Fold in whipped
cream, then remaining ingredients. Spoon into
1 1/2-quart mold; chill until firm. Yield: 8 servings.
PINEAPPLE-CARROT SALAD
1 can (8 3/4 ounces)
2 cups shredded carrots
pineapple tidbits, drained1/2 cup seedless raisins
Mayonnaise
Combine pineapple, carrots andraisins. Chill thoroughly. Just
before serving, add mayonnaise to moisten. Yield: 6 servings.
COKE SALAD
1 can (17 ounces) black 1 package (3 ounces)
Bing cherries
strawberry flavor gelatin
1 can (20 ounces) crushed 2 bottles (6 ounces each)
pineapple
carbonated cola flavor
1 package (3 ounces)
beverage
cherry flavor gelatin
3 packages (3 ounces each)
1 1/2 cups chopped pecans
cream cheese, softened
Drain juice from cherries and pineapple. Bring juices to
boil and pour over gelatins; cool, add beverage and chill.
Combine cherries, pineapple, cream cheese and pecans.
Blend into gelatin mixture. Pour into 2-quart greased
mold. Chill until firm. Yield: 8 servings.
MOLDED SOUR CREAM SALAD
2 cups boiling water
1 can (9 ounces) crushed
2 packages (3 ounces each) pineapple, drained
lime flavor gelatin
8 Maraschino cherries,
2 cups commercial
cut in fourths
sour cream
Add water to gelatin; stir until gelatin dissolves. Chill
until slightly thickened. Add sour cream, pineapple and
cherries; mix well. Pour into lightly greased 5-cup ring
mold. Chill until set. Yield: 6 servings.
HOLIDAY GELATIN SALAD
1 package pineapple gelatin 1 cup hot water
(lemon, lime or another1/2 teaspoon salt
flavor may be used)
1 cup cold liquid (drained
1/2 cup canned crushed
pineapple juice plus
pineapple (drained)
enough water to equal
1 cup chopped raw
one cup)
cranberries
1/2 cup dried celery
1/2 cup chopped walnuts
Dissolve gelatin in hot water. Add salt and cold liquid.
Chill until slightly thickened. Fold in remaining
ingredients. Turn into a one-quart mold and chill until
firm. Unmold on bed of crisp lettuce. Yield: 8 servings.
Salad Dressing: 3 ounces cream cheese, 1/4 cup sour
cream, 1/4 teaspoon salt and 2 tablespoons honey
whipped together.
PERFECTION SALAD
2 envelopes unflavored
2 tablespoons lemon juice
gelatin
1 cup chopped celery
1/2 cup sugar
1/2 cup chopped
1 teaspoon salt
green pepper
1 1/2 cups boiling water1/3 cup pimiento-stuffed
1 1/2 cups cold water
olives, sliced
2 cups finely shredded
1/3 cup white vinegar
cabbage
1/4 cup chopped pimiento
Combine gelatin, sugar and salt. Add boiling water; stir
until ingredients are dissolved. Stir in cold water, vinegar
and juice; chill until partially congealed. Fold in cabbage,
celery, green pepper, olives and pimiento. Pour into
5 1/2-cup mold; chill until firm. Yield: 10 servings.
PINEAPPLE GELATIN RINGS
2 cans (20 ounces each) 2 cups boiling water
sliced pineapple
1 package (3 ounces)
1 package (3 ounces) lime
strawberry flavor gelatin
flavor gelatin
Drain syrup from pineapple, leaving slices in cans. Dissolve
lime gelatin in 1cup boiling water; dissolve strawberry gelatin
with the other. Chill until set. To unmold, run warm water
on can sides and bottom. Cut other end of can and push
mold out. Cut between slices of pineapple. Alternate slices of
red and green pineapple on bed of lettuce. Fill center with
cottage cheese or serve with mayonnaise. Yield: 8 servings.
SALADS
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THE POWER OF PEOPLE
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FREEZING FOODS
COOKED FOODS - Do not overcook. Chill promptly before freezing. Use seasonings sparingly as some will change
during storage. It is best to add most seasonings when reheating. Thaw in refrigerator or reheat from frozen state. Do not
refreeze after thawing or heating. Storage Time: 2 to 3 months.
CORN - Corn-On-The-Cob: Husk, remove silk, trim tips and sort according to size. Blanch ears 7 to 11 minutes
according to size. Cool, drain and freeze. Whole Kernel: Blanch ears 4 minutes. Cool. Cut kernels from cob about 2/3
depth of kernel. Cream Style: Blanch ears 4 minutes. Cool. Cut kernels from cob about center of kernel. Scrape cob.
FISH - Keep fish on ice from the time they are caught. Clean as for cooking. Cut in fillets, steaks or leave whole. Fish can
be frozen covered with water in air-tight container. Storage Time: 9 months at 0°F. Thaw in refrigerator or under cold
running water.
GROUND BEEF- Freeze in amounts suitable for cooking at one time. Storage Time: 4 to 6 months. Thaw in refrigerator.
PECANS - Pack shelled or unshelled in moisture-vapor-proof containers in desired quantities and freeze. Thaw at room
temperature. Storage time: 12 months.
PIES - Baked pies: Cool completely, then package in freezer paper. Thaw 45 minutes at room temperature. Unbaked pies:
These are flakier, more tender and have fresher flavor. Double crust pies (fruit or mince) are the very best. Do not cut
vents in double crust pies until ready to bake. Bake pie in the frozen state in 425°F. oven 45 to 50 minutes. Storage time:
2 to 3 months.
SOFT-SHELL CRABS - Clean as for frying. Freeze. Storage Time: 1 to 2 months. Thaw in refrigerator.
SOUP - Chill promptly before freezing. Use seasonings sparingly as some change during storage. Do not freeze potatoes
in soups; add potatoes during reheating. Thaw in refrigerator or reheat from frozen state. Freeze in family-size portions.
Storage Time: 2 to 3 months.
STRAWBERRIES - Wash quickly and gently in iced water. Lift berries from water. Remove hulls. Slice or leave whole.
Dry Sugar Pack: Add 3/4 cup sugar to each quart berries; mix thoroughly. Syrup Pack: Prepare syrup by combining 5 cups
sugar and 4 cups boiling water. Chill. To each quart, add 4 teaspoons ascorbic acid mixture. Cover berries with cold syrup.
Place into freezer container, leaving 1/2-inch headspace. Storage Time: 12 months. Unsweetened Dry Pack: This method
may be desirable for special diets or for use in baking. Most fruits have better flavor, color and texture when packaged in
sugar or syrup.
TOMATOES - Scald tomatoes in boiling water 1/2 minute. Dip in cold water, peel and quarter. Pack into freezer
containers with 1/2 teaspoon salt per pint. Freeze and use in any recipe calling for cooked tomatoes. Storage Time: 1 year.
CRAWFISH - Immerse live, in brine bath (1 cup salt to 1 gallon water) for 20 seconds. Cook in seasoned water. Remove
edible meat and pack. Freeze. Thaw in refrigerator.
SHRIMP -Remove heads. Wash in solution of 1 quart cold water and 2 tablespoons salt. Drain. Freeze. Or cover with
water and freeze in cartons. Storage Time: 4 months.
FIGS - Sort, wash and cut off stems. Peel if desired. Slice or leave whole. For syrup pack, use 40% syrup (3 1/4 cups sugar
to 4 cups boiling water) with 1/2 cup lemon juice or 4 teaspoons ascorbic acid mixture added to each quart of syrup. Pack
into containers and cover with cold syrup, leaving 1/2-inch head space. Seal. For dry pack: add 2/3 cup sugar to each
quart of figs. Mix thoroughly. Pack into containers, leaving 1/2-inch space. Seal. Storage Time: 1 year.
BARBECUE SAUCE
1 medium onion, chopped2 tablespoons vinegar
1 clove garlic, minced
1 tablespoon brown sugar
2 tablespoons butter
1 teaspoon salt
1/2 cup catsup
1 teaspoon dry mustard
1/4 cup water
1/2 teaspoon hot sauce
Cook onion and garlic in butter until tender. Add
remaining ingredients and bring to a boil. Use to brush
chicken, ribs, frankfurters or hamburgers during baking,
broiling or grilling. Yield: 1 1/4 cups.
BASIC BROWN SAUCE
1 tablespoon minced onion1 cup meat stock
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons butter
1/8 teaspoon pepper
Brown onion and flour in butter over low heat. Add
stock; cook until smooth, about 3 to 5 minutes. Strain
and add seasonings. Yield: 1 cup.
Variations:
Jardiniere: To 1 cup brown sauce, add 1 tablespoon each
of finely minced cooked carrot, celery, onion, diced green
beans and small green peas, and 1 teaspoon each minced
parsley, chives and pimiento. Serve hot on grilled meat.
Madeira: To 1 cup of brown sauce, add 1 1/2
tablespoons Madeira wine. For roast or smoked meats.
Mushroom: To 1 cup brown sauce, add 1/4 cup
mushroom liquid, 1 teaspoon minced parsley and 1/4 cup
sliced mushrooms sautéed in butter. For meats, poultry,
and smoked meats.
Piquant: Sauté 1 teaspoon green onion in 2 tablespoons
white wine and 1 tablespoon tarragon vinegar. Add to
1 cup brown sauce. Just before serving, stir in 1
tablespoon finely chopped sour pickle, 1 teaspoon each
minced parsley and chives and pinch of chopped
tarragon. For pork, smoked and leftover meats.
BROWN SAUCE
Heat 2 tablespoons shortening in a heavy skillet over low
heat. Stir in 2 tablespoons flour and continue stirring
until brown.
BASIC MAYONNAISE
1 egg
1/2 teaspoon dry mustard
2 tablespoons vinegar or 3/4 teaspoon salt
lemon juice
Dash of red pepper
1 cup salad oil
or paprika
Blend egg, vinegar, mustard, salt, pepper and 1/4 cup of
the oil until thoroughly blended, about 5 seconds.
Without stopping blender, remove cover and gradually
pour remaining oil into center of container. Stop blending
when all of the oil has been added. If mayonnaise curdles
or liquefies, empty contents from container, blend
another egg for about 2 seconds and gradually add liquid
mayonnaise, instead of oil, into center of container. Stop
blender when all liquid mayonnaise has been added and
mixture fluffs up smoothly. Do not overblend. Yield:
1 cup.
BECHAMEL SAUCE
2 tablespoons minced
2 sprigs parsley
onion
4 peppercorns
1/2 carrot, finely diced
1 1/2 cup thick white
1/4 cup (1/2 stick) butter
sauce
2 cups chicken stock
Salt and pepper
1 bay leaf
Sauté onion and carrot in butter until onions are tender.
Add stock, bay leaf, parsley and peppercorns. Bring to
boil; simmer 30 minutes. Strain stock mixture and
combine with white sauce. Season. Use as a base for
croquettes, soufflés and creamed chicken. Yield: 4 cups.
CHILI SAUCE
18 large tomatoes, chopped1 cup sugar
8 hot peppers, chopped
3 cups white vinegar
6 onions, chopped
3 tablespoons mixed
3 tablespoons salt
pickling spices
1 tablespoon pepper
1 tablespoon mustard seed
Place all ingredients, spices tied in cheesecloth, in a heated
saucepan. Cook gently for 2 hours, stirring frequently.
Pour boiling hot into hot jars; process for 10 minutes.
Yield: about 5 pints.
.
SAUCES & DIPS
39
CHINESE MUSTARD
1/4 cup boiling water
1/2 teaspoon salt
1/4 cup dry mustard
2 teaspoons salad oil
Stir water into mustard until smooth. Add salt and oil;
mix thoroughly. Yield: 1/3 cup.
CREAM SAUCE
Thin
Medium
Thick
Butter1 tablespoon2 tablespoons4 tablespoons
Flour1 tablespoon2 tablespoons4 tablespoons
Salt
1/4 teaspoon1/4 teaspoon1/4 teaspoon
Milk
1 cup
1 cup
1 cup
Melt butter over low heat; blend in flour and salt.
Gradually add milk, stirring constantly, and cook until
thick and smooth. Yield: 1 cup.
Variations:
Cheese: Add 1/2 cup grated sharp cheese or 1/4 cup grated
Swiss or Parmesan cheese just before serving. Then
gradually add 1 tablespoon butter. For vegetables.
Egg: Add 1 chopped hard-cooked egg and 1 teaspoon
minced parsley or chives. For boiled fish, asparagus, peas
or carrots.
Horseradish: Add 3 tablespoons drained, prepared
horseradish. Immediately before serving, gradually add
1 tablespoon butter. For boiled fish, meat or poultry.
Mor nay: Add 1/4 cup strained fish, vegetable or chicken
stock and 3 tablespoons grated Parmesan or Swiss cheese.
Immediately before serving, add 1 tablespoon butter
gradually.
Mushroom: Sauté 1 teaspoon minced onion in butter
before blending in dry ingredients. Add 1/2 cup
mushroom liquid and 1/4 cup cooked sliced mushrooms
with the milk.
Veloute: Substitute fish or chicken broth for milk.
RICH CREAM SAUCE
2 tablespoons butter
1 cup milk, scalded
2 tablespoons flour
2 egg yolks, beaten
1/4 teaspoon salt
Melt butter, add flour and blend well. Add milk; cook
over low heat until thick, stirring constantly. Remove
from heat. Add yolks and salt; blend well. Yield: 1 cup.
HOLLANDAISE SAUCE
1/2 cup (1 stick) butter
1/4 teaspoon salt
4 egg yolks
1/8 teaspoon cayenne
2 tablespoons lemon juice1/4 cup boiling water
Divide butter into 3 portions. Beat yolks and lemon juice;
add 1 piece of butter and cook over low heat or in double
boiler, stirring constantly until the mixture begins to
thicken. Remove from heat, add second piece of butter
and stir rapidly. Then add the remaining butter and
ingredients. Return to heat; stir until sauce thickens. If
sauce curdles, beat in 1 tablespoon cream. Yield: 1 cup.
Variations:
Béarnaise: Substitute 4 teaspoons tarragon vinegar for
lemon juice. Add 1 tablespoon chopped parsley,
1 teaspoon chopped chives and 1/4 teaspoon freshly
ground pepper. For steaks.
Electric Blender Method: Melt 1/2 cup (1 stick) butter
over low heat. Place 3 egg yolks, 2 tablespoons lemon
juice, 1/4 teaspoon salt, dash white pepper, and 1/4
teaspoon prepared mustard in blender container and
blend on low speed for 5 seconds. While continuing to
blend on same speed, add hot butter in a slow steady
stream until blades are covered. Turn to high speed and
add remaining butter slowly. Yield: Approximately 1 cup.
HOT PEPPER VINEGAR
Wash hot red or green peppers; prick with large needle.
Pack into sterilized jars; cover with boiling hot vinegar.
Seal at once.
HOT WHISKEY SAUCE
1/2 cup sugar
1 egg, beaten
1/4 cup (1/2 stick) butter1/3 cup bourbon
Combine sugar and butter; cook over low heat, stirring
frequently, until sugar dissolves. Gradually add hot
mixture to egg, while beating constantly. Return to heat
and cook, stirring constantly, until thickened. Gradually
stir in bourbon. Yield: 1 1/2 cups.
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RED SAUCE
3 tablespoons catsup
1 teaspoon lemon juice
3 tablespoons chili sauce
Dash hot pepper sauce
2 tablespoons horseradish Salt and pepper
Combine all ingredients. Yield: 1/2 cup.
REMOULADE SAUCE
4 tablespoons horseradish 1 clove garlic
mustard
1 cup salad oil
1/2 cup tarragon vinegar1/2 cup chopped
2 tablespoons tomato
green onion
catsup
1/2 cup chopped celery
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne
Place all ingredients in blender container and blend
thoroughly. To serve, allow boiled shrimp to marinate in
sauce for about 4 hours. Yield: 2 cups.
SWEET AND SOUR SAUCE
1 cup sugar
1 teaspoon paprika
1/2 cup vinegar
1/2 teaspoon salt
1/2 cup water
2 teaspoons cornstarch
1 tablespoon chopped
1 tablespoon cold water
green pepper
Simmer first 6 ingredients for 5 minutes. Combine
cornstarch and water; stir into hot mixture; cook until
thickened. Cool. Strain. Yield: 1 cup.
SEASONINGS FOR BROILED STEAK
Seasoned Butter: Whip 1/2 stick butter until soft. Add
2 tablespoons chopped parsley or green onions. Spread
on hot steak.
Garlic Butter: Crush one clove of garlic. Blend with
1/2 stick butter. Spread on hot steak.
TOMATO SAUCE
6 medium onions, minced2 cans (6 ounces each)
6 cloves garlic, minced
tomato paste
1 tablespoon minced
4 cups water
green pepper
3 tablespoons parsley
1/4 cup olive oil
1 sprig thyme
1 can (16 ounces) tomatoes1 bay leaf
1/8 teaspoon pepper
1/2 teaspoon salt
Cook onions, garlic and green pepper in oil over medium
heat until onions are tender, 7 to 10 minutes. Pour
tomatoes into colander over bowl; press with spoon to
remove liquid. Fill tomato can with water and pour over
tomatoes. Add tomatoes to onion mixture; fry 10 minutes
over low heat. Add tomato paste; mix thoroughly.
Add tomato liquid from bowl, water, and remaining
ingredients. Bring to boil; cook over low heat for 1 hour.
Yield: 1 1/2-2 quarts.
BEER CHEESE SAUCE
1 cup beer, without foam
2 tablespoons water
1/4 teaspoon dry mustard
1 tablespoon butter
1 teaspoon Worcestershire
1/4 cup diced onion
sauce
2 tablespoons diced
1 cup (1/4 pound) shredded
green pepper
Cheddar cheese
2 tablespoons chopped
2 tablespoons cornstarch
pimiento
Dash hot sauce
In a saucepan, warm beer, mustard and Worcestershire.
Add cheese; stir slowly until partially melted. Combine
cornstarch with water; add to cheese-beer mixture. Stir
until thickened. In butter, sauté onion, pepper, and
pimiento; add to cheese-beer mixture. Add hot sauce.
Serve sauce over baked fish; sprinkle with slivered
almonds. Yield: 4 servings.
CHEESE SAUCE WITH MUSHROOMS
2 tablespoons butter
1 can (4 ounces)
3 tablespoons flour
mushroom pieces
1 cup milk
1/2 cup grated
1/4 teaspoon salt
Cheddar cheese
Melt butter; stir in flour. Gradually add milk. Cook over
low heat until thick, stirring constantly. Remove from
heat. Add salt, mushrooms and cheese. Stir until cheese
melts.
SAUCES & DIPS
41
CREOLE SAUCE
1 1/2 cups catsup
4 teaspoons prepared
1 1/2 teaspoons
horseradish
Worcestershire sauce
1 teaspoon hot sauce
1/4 cup lemon juice
1/2 teaspoon salt
Combine all ingredients; chill. Serve with cooked
crawfish. Yield: 2 cups.
SAUCE PIQUANT
6 tablespoons flour
3 green peppers, minced
3/4 cup oil
3 tablespoons
3 large onions, minced
Worcestershire sauce
4 stalks celery, minced
1 lemon, juice and rind
4 cloves garlic, minced
Salt and red pepper
1 can (6 ounces) tomato 1 tablespoon prepared
paste
mustard
Brown flour in oil. Add remaining ingredients; cook over
low heat for 30 minutes. The more red pepper, the more
"piquant" the gravy will be. To use sauce with chicken,
rabbit, squirrel or turtle, brown meat in oil. Remove meat
and prepare sauce piquant. Return meat to sauce and
continue cooking until tender. Add water, if necessary.
Yield: 2 1/2 cups.
AVOCADO DIP
2 avocados, cubed
1 can (10 ounces) tomatoes
1 package (8 ounces)
and green chilies,
cream cheese
well drained
2 tablespoons
2 tablespoons lemon juice
Worcestershire sauce
Salt
Place all ingredients in blender container. Cover and
blend until smooth. Yield: about 3 cups.
BLUE CHEESE DIP
1 package (8 ounces) cream 1/4 teaspoon
cheese
Worcestershire sauce
1 package (3 ounces)
Dash Paprika
blue cheese
Dash hot pepper sauce
1 tablespoon wine vinegar1 teaspoon minced parsley
1 tablespoon cream
Cream cheeses with vinegar and cream. Add remaining
ingredients and mix well. Yield: 1 1/4 cups.
CHEESE-NUT DIP
1 package (8 ounces)
1/4 cup chopped onion
cream cheese
3 tablespoons chopped
1 tablespoon catsup
pimiento
3/4 cup chopped walnuts3 hard-cooked eggs,
1/4 cup chopped
finely chopped
green peppers
Salt and Pepper
Combine all ingredients. Serve with assorted crackers.
Yield: 2 cups.
CHEESE-ONION DIP
2 packages (8 ounces each) 6 tablespoons hot water
cream cheese
2 tablespoons minced
3 chicken bouillon cubes
onion flakes
1 tablespoon lemon juice
Blend cream cheese, bouillon cubes dissolved in hot
water, onion flakes and lemon juice. Yield: 3 cups.
DUNKY SAUCE
1 can (8 ounces) tomato 2 tablespoons water
sauce
2 tablespoons
1/2 cup catsup
Worcestershire sauce
2 tablespoons brown sugar1 tablespoon vinegar
2 tablespoons minced onion2 tablespoons pickle relish
Dash pepper
Mix all ingredients in 2-quart saucepan. Heat until
steaming. Use as a sauce for party meat balls. Yield:
about 2 1/4 cups.
EGG DIP
1 1/2 tablespoons
1/4 teaspoon white pepper
lemon juice
1/2 cup mayonnaise
1 tablespoon onion juice6 hard-cooked eggs
2 tablespoons prepared
1 package (4 ounces)
mustard
pimiento cream cheese,
1/2 teaspoon hot sauce
softened
1/2 teaspoon seasoned salt
In a mixer or blender, combine juices, mustard, hot sauce,
salt, pepper and mayonnaise. Add eggs, one by one,
blending after each addition, until light and smooth. Beat
in pimiento cream cheese. Yield: 2 cups.
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FIESTA DIP
1 package (8 ounces)
Dash hot pepper sauce
cream cheese
1/3 cup catsup
2 tablespoons cream
1 1/2 tablespoons
3 tablespoons French
grated onion
dressing
1/2 teaspoon salt
Combine ingredients. Use as a dip for raw celery,
cauliflower, carrots, cucumbers, cherry tomatoes and corn
chips. Yield: 1 1/2 cups.
GARLIC DIP
1 package (8 ounces)
1 teaspoon salt
cream cheese
1 tablespoon lemon juice
2 teaspoons minced onion1 clove garlic
1/4 teaspoon paprika
2 tablespoons cream
Place all ingredients in blender container. Cover and
blend 30 seconds. Yield: 1 1/4 cups.
HOT CRAB MEAT
2 tablespoons butter
1/8 teaspoon pepper
1 tablespoon chopped onion1 1/2 cups milk
2 tablespoons flour
1 egg yolk, slightly beaten
1 1/2 teaspoons
1/4 cup dry sherry
Worcestershire sauce
1 pound lump crab meat
1/2 teaspoon salt
Melt butter, add onion and cook 5 minutes. Blend in
flour and seasonings. Add milk gradually, stirring
constantly, and cook until thickened. Remove from heat
and add to egg yolk. Cook 1 minute, stirring constantly.
Gradually add wine and crab meat; simmer for 12
minutes. Serve hot from fondue or chafing dish. Yield:
2 cups.
HOT CRAB MEAT-CHEESE DIP
1 package (8 ounces)
1/8 teaspoon cayenne
cream cheese
1 onion, minced
1/2 cup (1 stick) butter
1/8 teaspoon hot sauce
1 pound white crab meat1/8 teaspoon garlic salt
Over low heat, melt cheese and butter. Add crab meat
and remaining ingredients. Serve in chafing dish or
casserole with assorted crackers or crisp chips. Yield:
3 cups.
HOT MEXICAN BEAN DIP
1 can (No. 2 1/2) pork
2 teaspoons Worcestershire
and beans
sauce
1 teaspoon garlic salt
1/2 teaspoon liquid smoke
1 teaspoon chili powder
1/2 cup shredded sharp
2 teaspoons vinegar
Cheddar cheese
1/2 teaspoon salt
4 slices bacon, crumbled
Place all ingredients, except cheese and bacon, in blender
container. Blend until smooth. Add cheese and heat in
electric skillet set at 150°F. until cheese is melted. Top
with bacon and serve hot with crackers. Yield: 3 cups.
HOT MUSTARD DIP
1 can (2 ounces) dry
4 eggs, beaten
mustard
1 cup sugar
1 cup white vinegar
Combine mustard and vinegar; refrigerate overnight. Add
beaten eggs and sugar. Cook over low heat until thick,
about 10 minutes. Chill. Serve as a dip for grilled hot
sausage which has been cut into bite-size pieces. Yield:
About 3 cups.
MOCK OYSTER DIP
3 stalks celery, minced
1 package (10 ounces)
1/2 large onion, minced
frozen chopped
1 can (4 ounces)
broccoli, cooked
mushroom
and drained
stems and pieces
1 can (10 1/2 ounces)
1 roll (6 ounces) garlic
cream of mushroom
cheese, cut in pieces
soup
1/2 cup (1 stick) butter
In electric skillet set at 250°F., sauté celery, onions and
mushrooms in butter 5 minutes. Lower heat to 200°F.;
add remaining ingredients. Simmer gently, stirring until
mixture is smooth. Serve hot as a dip, or fill miniature
patty shells and heat in 450°F. oven about 10 minutes or
until hot. Yield: approximately 4 cups.
SAUCES & DIPS
43
SHRIMP DIP
1 clove garlic
1/2 teaspoon salt
1 can (6 1/2 ounces)
1/8 teaspoon pepper
shrimp, drained
1 1/2 teaspoons
1 package (3 ounces)
Worcestershire sauce
cream cheese
1/2 teaspoon hot pepper
1 tablespoon lemon juice
sauce
Paprika
Place all ingredients in blender container. Cover and
blend 30 seconds. Sprinkle with paprika. Chill. Yield
1 1/2 cups.
SHRIMP SPREAD MOLD
1 envelope unflavored
1 cup mayonnaise
gelatin
1/4 cup chopped green
1/4 cup boiled shrimp wateronion tops
1 package (8 ounces)
1/4 cup chopped
cream cheese
green onions
1 can (10 1/2 ounces) 1/2 cup chopped celery
tomato soup
2 cups cooked shrimp
Dash hot sauce
Sprinkle gelatin over cold shrimp water; dissolve
over boiling water. Cream softened cream cheese; add
tomato soup. Stir in remaining ingredients. Pour into a
1 1/2-quart fancy mold. Refrigerate. When firm, unmold
on serving dish lined with shredded lettuce. Serve with
crackers.
SMOKY CHEESE DIP
1/4 cup pineapple juice
1 clove garlic
2 packages (3 ounces) 1/4 teaspoon hot pepper
cream cheese
sauce
1 roll (6 ounces) smoky
1 teaspoon Worcestershire
cheese
sauce
Place all ingredients in blender container. Cover and
blend until smooth. Chill. Yield: 1 1/2 cups.
SPINACH DIP
2 packages frozen chopped 1 can (10 1/2 ounces)
spinach
cream of
1/3 cup green onions
mushroom soup
and tops
1/4 teaspoon hot pepper
1/2 cup (1 stick) butter
sauce
1 cup crab meat
1 tablespoon Parmesan
1/2 teaspoon garlic
cheese
powder
Cook spinach according to package directions; drain. In a
saucepan, sauté onion in butter. Stir in spinach; simmer
for 5 minutes. Add remaining ingredients; simmer for 10
to 15 minutes. Serve with crackers or chips. Yield: about
3 1/2 cups.
Leftover Dip: Use as dressing for green salad, topping for
hot vegetables; freeze dips that do not contain sour cream
no longer than 2 weeks.
SPRING VEGETABLE DIP
1 cup commercial
1/4 cup minced cucumber,
sour cream
drained
1/2 cup mayonnaise
1/4 cup minced green
1 tablespoon sugar
pepper
1 teaspoon salt
1 clove minced garlic
Dash pepper
1/4 cup minced green
1/4 cup minced radishes
onion
Mix all ingredients, except vegetables. Combine
vegetables, reserving 1/4 cup for garnish. Add to sour
cream mixture. Sprinkle with remaining 1/4 cup
vegetables. Use as a dip for raw vegetables. Yield:
about 2 cups.
ORANGE BUTTER SAUCE
1/2 cup orange juice
1/2 cup (1 stick) butter,
2 tablespoons lemon juice
softened
Peel of 1/2 orange
1 cup sugar
Blend juice and peel in blender 2 minutes. Add butter
and sugar. Blend 2 minutes. Stop to stir down. Yield:
1 1/2 cups sauce.
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CHICKEN GIBLETS STOCK
2 sets chicken gizzards
1/8 teaspoon pepper
and necks
3 celery tops
1/2 teaspoon salt
1 small onion, sliced
Place ingredients in a saucepan, add water to cover. Bring
to a boil; cover and simmer 1 hour or until tender. Strain
stock and reserve. Remove meat from neck; chop gizzards.
Use in recipes for Giblet Bread Stuffing or Giblet Gravy.
GIBLET BREAD STUFFING
3 tablespoons chopped
1/4 teaspoon pepper
onion
1/2 teaspoon poultry
1/4 cup (1/2 stick) butter
seasonings
1/4 teaspoon salt
Cooked giblets
4 cups dry bread cubes
1/4 cup giblet stock
Cook onion in butter until tender. Add bread, seasonings
and giblets. Toss lightly with enough liquid to moisten.
Yield: 3 cups stuffing, or enough for a 4-5 pound
chicken.
GIBLET GRAVY
Into a skillet, pour 2 tablespoons chicken drippings from
roasting pan. Stir in 2 tablespoons flour and cook until
brown. Gradually add 2 cups of stock and giblets. Cook,
stirring constantly, until mixture thickens.
GRAVY
3 tablespoons drippings
2 cups turkey stock
3 tablespoons flour
Salt and pepper
In a skillet, place 3 tablespoons of the drippings from
roasting pan. Stir in flour and cook over low heat until
brown. Slowly add turkey stock and cook until thick.
Season to taste. Yield: 2 cups.
TURKEY STOCK
In a covered saucepan, barely cover neck and gizzard with
water. Add 1 onion quartered, 1 stick celery sliced, salt
and pepper. Bring to a boil; simmer for 1 1/2 to 2 hours
or until gizzard is tender. Remove meat from neck bone
and add to stock. Use ground gizzard in stuffing or leave
whole for gravy.
RED-EYE GRAVY
After baking a ham, scrape drippings into a skillet. Add
1/2 cup cold water and bring to a boil. Cook until gravy
turns red.
ROAST BEEF GRAVY
Pour fat drippings from roasting pan into a bowl, leaving
the brown bits in the pan. Add 2 cups water to roasting
pan and heat to loosen all brown bits. Put 4 tablespoons fat
drippings into a skillet; stir in 4 tablespoons flour. Cook
over low heat until brown. Slowly stir meat juices into
browned flour, and cook until thick. Season with salt and
pepper; or if desired, add 2 bouillon cubes to the water.
TOMATO GRAVY
2 tablespoons oil
1 teaspoon parsley
1 tablespoon flour
1 clove garlic, minced
3 tablespoons chopped
1 can (8 ounces) tomato
celery
sauce
1/4 cup chopped
2 cans water
green onion
1/8 teaspoon pepper
2 1/2 tablespoons chopped3/4 teaspoon salt
green pepper
1 1/2 teaspoons sugar
In a heavy skillet, heat oil over medium heat. Stir in flour
and continue stirring until brown, about 3 minutes. Add
celery, onion and green pepper; cook 3 minutes. Stir in
garlic, add tomato sauce, water, pepper, salt and sugar.
Bring to a boil; add parsley. Cover, turn heat to low and
simmer 1 hour, stirring occasionally. Serve over spaghetti,
rice, or in one of the variations listed below. Yield:
4 servings.
Variations:
Shark Creole: Cut 1 pound of shark fillets into 1-inch
chunks, add to tomato gravy during last 15 minutes
of cooking period along with 2 bay leaves, sprig of
thyme and 1 thin slice of lemon. Serve over rice.
Yield: 4 servings.
Lima Beans: Boil 1 cup dry lima beans for 2 minutes;
soak 1 hour. Add 1/2 teaspoon salt and boil beans gently
for 45 minutes; drain. Add beans and 4 slices crisp bacon
to tomato gravy during last 30 minutes and cook until
beans are tender.
SAUCES & DIPS
45
TO MAKE GRAVY FROM TURKEY ROASTED
IN FOIL OR COOKING BAG
In a skillet, stir 1/4 cup browned flour into Turkey Stock
(page 45) which contains neck meat. Cook over medium
heat while gradually adding 1 1/2 cups drippings which
have been drained from cooking bag or foil. Add 2
chicken bouillon cubes and cook until desired thickness.
If a larger quantity of gravy is needed, stir in additional
browned flour and turkey drippings.
MARINADE AND BASTING SAUCE
2 bay leaves
1 1/2 teaspoons sugar
6 whole black peppercorns, 1/3 cup water
crushed
3 tablespoons oil
3/4 cup vinegar
1/2 cup chopped onions
1 clove garlic, minced
Combine bay leaves, pepper, vinegar, sugar and water.
Bring to boil and simmer for 4 minutes. Add to oil and
shake well. Sprinkle meat with onions and garlic. Pour
marinade over meat and stir well. Cover and refrigerate 3
to 4 hours, stirring occasionally. Prepare Shish Kabob
(recipe page 81) as in recipe. Baste frequently with sauce
while broiling.
MARINADE FOR VENISON
AND WILD RABBIT
Marinate meat to tenderize meat fibers and to give a
milder flavor. Small cuts of meat need to marinate 3 to 4
hours. Large cuts of meat need 10 to 12 hours. For marinade,
use 1 part vinegar or lemon juice to three parts
salad oil and season with spices such as dill seed, garlic,
onion, thyme, bay leaves, peppercorns, cloves and celery
seed. Cook as desired.
WINE BARBECUE MARINADE
1 cup red wine
1 1/2 tablespoons salt
1/2 cup vinegar
1 teaspoon pepper
1 cup salad oil
1/8 teaspoon cayenne
2 onions, quartered
1/8 teaspoon thyme
2 cloves garlic
1/8 teaspoon oregano
Blend all ingredients in blender container until smooth.
Use to marinate and baste beef. Yield: 3 cups.
BORDELAISE SAUCE
1 tablespoon minced
1/8 teaspoon hot pepper
green onion
sauce
1 clove garlic, minced
Salt and pepper
2 tablespoons butter
1 tablespoon minced
1 tablespoon water
parsley
Sauté onion and garlic in butter; do not brown. Add
water, pepper sauce, salt and pepper. Serve immediately
on broiled steak or chicken and sprinkle with parsley.
CHATEAUBRIAND SAUCE
1 can (10 3/4 ounces)
1/2 cup (1 stick) butter
beef gravy
3 tablespoons lemon juice
1 cup white wine
1 tablespoon minced
Salt and pepper
parsley
Cook gravy and wine until very thick. Add remaining
ingredients. Beat well and serve when butter is melted.
Use for steak and other grilled meats. Yield: 2 cups.
COTE D'OR SAUCE
2 tablespoons tarragon Pepper
vinegar
1/2 teaspoon lemon juice
4 egg yolks, well beaten
1 cup (2 sticks) butter,
1/2 teaspoon salt
melted
2 tablespoons water
Combine vinegar, yolks, salt, pepper and juice. Cook over
low heat, stirring constantly, until thick, about 10 minutes.
Gradually stir in butter, add water, a tablespoon at a time.
Remove from heat, beat well and serve. Yield: 1 1/2 cups.
MARCHAND DE VIN SAUCE
1/3 cup finely chopped 2 tablespoons minced garlic
mushrooms
2 tablespoons flour
1/2 cup minced ham
1/2 teaspoon salt
1/3 cup finely chopped
1/8 teaspoon pepper
green onion
1/8 teaspoon cayenne
1/2 cup finely chopped 3/4 cup beef stock
onion
1/2 cup red wine
3/4 cup (1 1/2 sticks) butter
Sauté mushrooms, ham, green onion, onion and garlic in
butter until onion is brown. Add flour, salt, pepper and
cayenne. Brown well, about 7 to 10 minutes. Blend in stock
and wine; simmer over low heat 35 to 40 minutes. Yield: 2 cups.
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ROUND-UP BARBECUE SAUCE
2 cups water
1 bottle (5 ounces)
1/2 teaspoon pepper
Worcestershire sauce
1/4 cup brown sugar
Juice of 4 lemons
2 cloves garlic, minced
1/4 cup (1/2 stick) butter
1 cup cider vinegar
2 teaspoons salt
Bring water to boil; add pepper and simmer 5 minutes.
Add brown sugar; stir until dissolved. Stir in garlic and
vinegar. Add Worcestershire sauce and lemon juice. As
sauce heats, add butter and salt.
MEAT SAUCE
1 large onion, minced
1 cup boiling water
1 clove garlic, crushed
3/4 teaspoon salt
1 small green pepper,
3/4 teaspoon each of
minced
celery salt, garlic salt and
1/4 cup shortening
chili powder
3/4 pound ground beef
1 1/2 teaspoons each of
1 can (6 ounces) tomato
Worcestershire sauce,
paste
chili sauce and
1 can (8 ounces) tomato
meat sauce
sauce
Sauté onion, garlic and green pepper in shortening,
about 10 to 15 minutes. Add meat; cook until red color
disappears, about 10 minutes. Stir in tomato paste,
tomato sauce, water and remaining ingredients. Mix
thoroughly and cover. When liquid boils, turn heat low
and cook 1 1/2 hours. Add additional water, if necessary.
Sauce can be frozen. Use for hot dogs or over spaghetti.
Yield: 1 quart.
TERIYAKI SAUCE
2/3 cup soy sauce
1 teaspoon ground ginger
1/4 cup dry sherry
1 clove garlic, sliced
Combine all ingredients and use as a marinade for steak,
chicken, fish or shellfish.
Beef Teriyaki: Cut 2 pounds beef sirloin steak, 1/2-inch
thick, in serving-size pieces. Marinate in Teriyaki Sauce
for 30 minutes. Drain and broil beef 3 inches from source
of heat for 5 to 7 minutes on each side, basting 3 times
with marinade. Yield: 6 servings.
Chicken Teriyaki: Marinate chicken pieces in Teriyaki
Sauce for 4 hours in refrigerator. Broil 6 inches from
source of heat, basting with marinade, for 20 minutes on
each side or until chicken is done.
CAPONATA
(Eggplant Relish)
2 medium-sized eggplants, 1/4 teaspoon pepper
unpeeled (2 pounds) 3 cloves garlic, minced
3/4 cup olive oil
2 cups pitted green olives
4 large tomatoes, peeled 1/2 cup vinegar
and chopped
2 tablespoons sugar
3 green peppers, remove 1/4 cup water
seeds and chop
2 teaspoons salt
3 onions, chopped
Chop eggplant in tiny cubes, sauté in oil 15 minutes,
turning often. Add tomatoes, pepper, onions, garlic and
olives. Cook 10 minutes, stirring frequently. Stir in
vinegar and sugar dissolved in water. Season with salt and
pepper. Chill at least 12 hours before serving. Will keep
for several weeks in refrigerator. Yield: about
8 cups.
CORN RELISH
18 ears corn
1 quart vinegar
1 quart chopped cabbage1 tablespoon celery seed
(about 1 small head)
1 tablespoon salt
1/2 cup chopped sweet 1 tablespoon turmeric
red peppers
2 tablespoons dry mustard
1 cup chopped sweet
1 tablespoon mustard seed
green peppers
1 cup water
1 cup chopped onion
1 1/2 cups sugar
To prepare corn, remove husks and silk. Boil 5 minutes;
drain and dip into cold water. Cut kernels from cobs;
drain. Combine corn with remaining ingredients; bring to
a boil, then simmer for 20 minutes. Pack, boiling hot, into
sterilized jars, leaving 1/2 inch head space. Adjust caps.
Process in water bath 15 minutes. Yield: about 6 pints.
CORN RELISH - REFRIGERATOR METHOD
6 ears corn
1 1/4 teaspoons dry
1/2 medium green pepper,
mustard
chopped
2/3 cup salad oil
2 1/2 tablespoons chopped3 tablespoons wine vinegar
pimiento
2 1/2 teaspoons salt
5 stalks celery, chopped
1 teaspoon pepper
1 large onion, chopped
1/4 teaspoon turmeric
1 clove garlic, minced
Cook corn 6 to 10 minutes; cut kernels from cob. Add
remaining ingredients and let stand several hours. Keep
refrigerated. Excellent with barbecued foods.
SAUCES & DIPS
47
GREEN TOMATO CHUTNEY
6 cups peeled, chopped 1/2 teaspoon coriander seed
green tomatoes
1 box (12 ounces) raisins,
1 clove garlic, minced
chopped
2 tablespoons instant
2 cups cider vinegar
minced onion
3 cups brown sugar
3/4 cup crystallized ginger, 1/4 cup salt
chopped
1/2 teaspoon cayenne
1/2 teaspoon mace
Combine all ingredients and cook slowly for 3 hours.
Spoon into hot jars and seal. Process in boiling-water bath
for 10 minutes. Yield: 3 quarts.
MIRLITON RELISH
1 quart finely chopped
3/4 cup sugar
mirliton
4 tablespoons salt
1 quart finely chopped
4 tablespoons mustard seed
onion
1 quart vinegar
1 quart finely chopped
2 tablespoons celery seed
green pepper
In a stone or enamel vessel, combine mirliton, onion and
peppers. Add remaining ingredients. Cover and let stand
overnight. Drain, reserve liquid, and pack mixture firmly
into pint jars. Add reserved liquid. Seal; process in
simmering water bath for 15 minutes.
PICKLED ZUCCHINI
2 large zucchini
1 teaspoon oregano
1/2 cup olive oil
1 clove garlic, minced
Salt and pepper
1/2 cup wine vinegar
Lightly scrape zucchini; cut crosswise into 1-inch slices.
Fry in hot oil until lightly browned, about 3 minutes.
Place slices in layers in a casserole. Sprinkle each layer
with salt, pepper, oregano and garlic. Add vinegar to oil
used for frying; boil 3 minutes and pour over layered
zucchini. Refrigerate overnight. Serve with meat, poultry
or seafood. Yield: 6 servings.
Variation: Add 1 1/2 tablespoons sugar to vinegar for
sweet and sour flavor.
RIPE TOMATO RELISH
6 cups chopped ripe
2 cups vinegar
tomatoes
6 tablespoons sugar
1 cup chopped celery
6 tablespoons mustard seed
1/4 cup chopped red pepper1 tablespoon grated nutmeg
1/4 cup chopped onion
1 teaspoon cinnamon
1/4 cup salt
1/2 teaspoon cloves
Combine all ingredients and stir until thoroughly
blended. Put in stone or glass jar and cover with
cheesecloth. Let stand about 1 week before using. Fill
sterilized jars with mixture and seal. Store in refrigerator.
This uncooked mixture will keep about six (6) months.
Yield: 4 pints.
SAUERKRAUT RELISH
1 large can sauerkraut, 1 green pepper, chopped
drained
1 teaspoon salt
1 cup chopped celery
1 1/2 cups sugar
1 small can pimiento,
1/4 cup salad oil
chopped
Combine ingredients and let stand for a couple of hours
in the refrigerator. Serve with hot dogs.
SPICED ORANGE SLICES
4 oranges
1 1/4 cups water
1 quart water
1/2 cup wine vinegar
1/2 teaspoon ginger
12 whole cloves
2 cups sugar
3 pieces stick cinnamon
1/4 teaspoon salt
Put whole oranges in saucepan, add 1 quart water. Bring
to a boil; lower heat and simmer 30 minutes or until peel
is tender. Overcooking will cause skin to split. Drain and
slice. Combine remaining ingredients and stir over low
heat until sugar is dissolved. Bring to a boil, add orange
slices and simmer about 20 minutes. Oranges may be
spooned into hot sterilized jars and sealed for future use.
Serve as a relish. Yield: about 6 cups.
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TARTAR SAUCE I
1 cup mayonnaise
3 tablespoons chopped
1 teaspoon lemon juice
chives
1 to 2 teaspoons brown
3 tablespoons chopped
mustard
parsley
Combine and chill 2 hours. Serve over shrimp or crab
meat. Yield: 1 cup.
TARTAR SAUCE II
1 cup mayonnaise
1 tablespoon chopped
1/2 teaspoon dry mustard
parsley
2 tablespoons chopped
1/8 teaspoon cayenne
pickles
Combine all ingredients. Serve with seafood. Yield:
1 1/2 cups
SAUCES & DIPS
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S
oups &Stews
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THE POWER OF PEOPLE
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Cooking with Energy
WHAT SIZE TO BUY - Allow 3/4 to 1 pound per
serving when choosing a turkey under 12 pounds. For
larger birds, allow 1/2 to 3/4 pound per serving.
THAWING A FROZEN TURKEY - Leave turkey in its
original moisture-proof wrap and place in refrigerator.
Ready to cook weight
Days in refrigerator
4 - 12 pounds
1 - 2 days
12 - 20 pounds
2 - 3 days
20 - 24 pounds
3 - 4 days
ROASTING A TURKEY
1. Salt inside of turkey (1/2 teaspoon per pound).
2. Stuff turkey just before roasting.
3. Fill neck cavity loosely with stuffing and fasten neck
skin to back bone with skewer.
4. Fill body cavity lightly, because stuffing tends to
expand. Allow 1 cup stuffing per pound.
5. Truss turkey and grease skin thoroughly with
shortening or oil.
6. Place on rack in shallow pan, breast up. Do not add
water or cover pan.
7. Place in preheated oven set at 325°F.
8. If desired, baste or brush occasionally with pan
drippings.
9. Cover with loose tent of aluminum foil, or a
fat-moistened cloth over legs and breast to prevent
excessive browning.
10. When turkey is 2/3 done, cut the cord or band of
skin at tail to release the legs and permit the heat to
reach the heavy-meated part.
ROASTING TIME
STUFFED TURKEY
Ready to
Oven
Cooking
cook weight
Temperature
Time
6 - 8 pounds
325°F
3 - 3 1/2 hours
8 - 12 pounds
325°F
3 1/2 - 4 1/2 hours
12 - 16 pounds
325°F
4 1/2 - 5 1/2 hours
16 - 20 pounds
325°F
5 1/2 - 6 1/2 hours
20 - 24 pounds
325°F
6 1/2 - 7 hours
TO TEST FOR DONENESS
A thermometer is always recommended for accurate test
for doneness. It should be placed in the center of inside
of muscle, or the thickest part of the breast. Roast turkey
until the thermometer registers 180 to 185°F.
If the bird is stuffed, the point of the thermometer
should be placed in the center of the stuffing, and register
165°F.
If you do not have a thermometer, test for doneness by
moving the drumstick up and down. Turkey is done if the
leg joint gives readily or breaks. The fleshy part of the
drumstick should feel soft when pressed between
protected fingers.
COOKING TURKEY IN ALUMINUM FOIL
TOWRAPTHETURKEY - Place the trussed thawed
turkey in center of the aluminum foil (18 inch heavy duty
or 2 thicknesses of standard wrap). Brush with melted
shortening or butter and season with salt and pepper.
Bring one side of the foil down snugly at each end of the
turkey. Then bring ends up, to prevent the drippings from
escaping from the top and into the pan.
TOROAST - Place the wrapped turkey, breast up, in
bottom of a shallow pan. Place in a preheated 450°F oven
and cook according to chart below. Add 20 to 30 minutes
additional time for stuffed turkeys over 10 pounds.
TOBROWN - During last 15 to 30 minutes of cooking
time, turn foil away from the turkey to the edge of the
pan. Reserve drippings for gravy.
ROASTINGTIME IN ALUMINUM FOIL
UNSTUFFED TURKEY
Ready to
Oven
Cooking
cook weight
Temperature
Time
7 - 9 pounds
450°F
2 1/4 - 2 1/2 hours
10 - 13 pounds
450°F
2 3/4 - 3 hours
14 - 17 pounds
450°F
3 - 3 1/4 hours
18 - 21 pounds
450°F
3 1/4 - 3 1/2 hours
22 - 24 pounds
450°F
3 1/4 - 3 3/4 hours
TURKEY GUIDE
FAVORITE STEW
1 pound boneless beef or 1 tablespoon Worcestershire
veal shoulder
sauce
1 teaspoon salt
1 teaspoon liquid gravy
1/4 teaspoon pepper
base
1/2 teaspoon paprika
1 tablespoon catsup
1/4 cup flour
4 potatoes, peeled
4 tablespoons shortening
4 carrots, peeled
1 cup water
4 onions, peeled
Cut meat into 4 to 6 pieces. Coat each piece with
combined salt, pepper, paprika and flour. Brown meat in
hot shortening on Controlled Surface Heat set at 300°F.
Add water and seasonings. Cover tightly, turn to 200°F.
and simmer about 2 hours. Add vegetables. Cover and
cook 30 minutes longer or until vegetables are tender.
Yield: 4 servings.
OVEN BEEF STEW
1 pound beef stew meat
3/4 cup sliced onion
2 tablespoons shortening
1 clove garlic, minced
3 1/2 cups tomatoes
1 1/2 teaspoons salt
2 cups diced celery
1 tablespoon sugar
1/2 cup diced green pepper1/2 cup rice
Brown meat in shortening; add remaining ingredients,
except rice. Bring to a boil and pour into a 2-quart
covered casserole. Stir in rice; cover and bake in 350°F.
oven for 50 minutes, or until rice is tender. Yield:
6 servings.
IRISH STEW
2 pounds lamb
2 teaspoons salt
4 cups water
1/4 teaspoon pepper
3 carrots, sliced 1/2-inch 1 bay leaf
thick
3 tablespoons chopped
1 small turnip, diced
parsley
1 onion, sliced
2 tablespoons flour
Cut meat into 2-inch pieces; simmer in water for 2 hours.
Add remaining ingredients, except flour, and cook until
vegetables are tender, about 30 minutes. Thicken the
broth with the flour dissolved in 1/4 cup cold water.
Yield: 6 servings.
DUCK GUMBO
4 slices bacon, diced
2 cups cleaned shrimp
1 cup chopped onion
1 can (16 ounces) tomatoes
4 tablespoons flour
1 cup chopped green onion
2 quarts boiling water
1 cup chopped parsley
1/4 teaspoon salt
1 pint oysters
1/4 teaspoon pepper
2 tablespoons filé
2 wild ducks, cut
6 cups cooked rice
In a heavy saucepan, fry bacon until crisp. Add onion and
flour; cook until lightly browned. Stir in water, salt and
pepper. Add ducks; if necessary, add more water to cover
ducks. Cover saucepan and simmer 1 1/2 hours. Cool;
skim fat from top. Add shrimp and tomatoes; cook 20
minutes longer. Add green onions, parsley, and oysters;
simmer 10 minutes. Remove from heat and stir in filé.
Serve over rice. Yield: 8 servings.
CHICKEN GUMBO FILÉ
3-pound chicken, cut
1/2 pound ham, cubed
Salt and pepper
2 quarts boiling water
1 tablespoon shortening
1 quart oyster liquid
2 tablespoons flour
1 bay leaf
1 large onion, chopped
1/2 pod cayenne pepper
3 sprigs parsley, minced
3 dozen oysters
1/8 teaspoon thyme
2 teaspoons filé
Season chicken with salt and pepper; brown slowly
in shortening. Remove chicken. Make a roux with
2 tablespoons of drippings and flour. Add onion, parsley,
thyme and saute. Add next 5 ingredients in the order
listed. (Add water to oyster liquid to equal 1 quart.)
Simmer 1 hour or until chicken is tender. More water
may be added if necessary. When ready to serve, add
oysters and continue cooking 3-5 minutes longer. Remove
gumbo from heat; add filé just before serving. Serve with
cooked rice. Yield: 6 servings.
SOUPS & STEWS
51
TURKEY GUMBO
1 turkey carcass
1 teaspoon filé, if desired
1/4 pound pork sausage, 1/2 cup chopped celery
cut in 2-inch slices
1 1/3 cups tomatoes
1 pound okra, sliced
2 sprigs parsley, chopped
2 onions, chopped
1 bay leaf
1 bunch green onions, 1 sprig thyme
chopped
Salt and pepper
Cover carcass with water. Cook over low heat until meat
falls from bones. Remove bones; measure stock and meat.
Add water, if necessary, to equal 2 quarts. Fry sausage over
low heat 5 minutes; add okra and fry until it ceases to
rope. Add onion, green onions and celery; cook 5 minutes
or until soft. Add turkey meat and stock, tomatoes,
parsley, bay leaf, thyme, salt and pepper. Simmer 30
minutes. Remove from heat. Stir in filé just before
serving. Never Cook Filé. Gumbo is best cooked early
and refrigerated for several hours. Serve with rice.
Yield: 6 servings.
OYSTER GUMBO FILÉ
1 tablespoon flour
1/8 teaspoon pepper
2 tablespoons butter, melted1 bay leaf
1 onion, chopped
3 cups hot water
1 clove garlic, minced
1 teaspoon minced parsley
2 dozen oysters and liquidSalt
1 teaspoon filé
Brown flour in butter; add onion and cook until soft.
Add garlic, oyster liquid (about 1 pint), pepper, bay leaf
and water; simmer 15 minutes. Add oysters and parsley.
Season. Cook 5 minutes. Remove from heat and stir in
filé slowly. Serve with rice. Yield: 4 servings.
SEAFOOD GUMBO
1 pound okra, sliced
1 teaspoon filé, if desired
1/4 cup shortening
2 sprigs parsley, chopped
2 tablespoons flour
1 bay leaf
1 onion, chopped
1 sprig thyme
1 bunch green onions, 2 quarts water
chopped
Salt and pepper
1/2 cup chopped celery
1 pound shrimp, cleaned
1 can (10 1/2 ounces) 1/2 pound crab meat or
tomatoes
1 dozen crabs*
Fry okra in 2 tablespoons shortening until it ceases to
rope, about 30 to 45 minutes. In another saucepan, make
a roux with remaining shortening and flour. Cook until
dark brown. Add onions and celery, cook until soft, about
5 minutes. Add okra. Stir in tomatoes, parsley, bay leaf,
thyme and water. Simmer for 30 minutes. Season. Add
shrimp and crab meat (or crabs) and simmer for 30
minutes longer. Remove from heat. If desired, stir in filé
just before serving (never cook filé). Gumbo is better if
cooked early in the morning and refrigerated for several
hours. Reheat and serve with cooked rice. *If crabs are
used: Scald live hard-shell crabs and clean, removing the
spongy substance and the "sand bag" on the underpart.
Break off and crack the claws, and cut the body in half.
Yield: 6 servings.
SHRIMP AND OKRA GUMBO
2 lbs. peeled and deveined 1/2 cup oil
shrimp
3 quarts water
1 tablespoon tomato paste2 lbs. fresh okra, cut small
1 cup onion, chopped fine1/2 cup celery,
1/2 cup bell pepper,
chopped fine
chopped fine
1 fresh tomato,
4 cloves garlic,
chopped fine
chopped fine
Salt and cayenne to taste
Season shrimp and set aside. Smother okra in oil for 35
minutes, then add tomato paste, fresh tomato, onions,
garlic, celery and bell pepper. Cook for about 30 minutes.
Add 3 quarts of water and season to taste. Cook for 45
minutes to an hour; then add shrimp. Cook another 20
minutes. Add green onion tops and parsley 5 minutes
before serving. Serve over cooked rice. Yield: 6 servings.
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SHRIMP AND OYSTER GUMBO
2 lbs. shrimp, fresh or frozen1 pint oysters, fresh or
1 cup chopped celery
canned
1 gallon warm water
2 cups chopped onions
1/2 cup bell pepper,
1/2 cup cooking oil
chopped
1/2 cup onion tops and
4 cloves garlic, minced
parsley,
Salt, black pepper and
chopped fine
cayenne to taste
1/2 cup all-purpose flour
If using fresh shrimp, peel them and season generously
with salt, black pepper and cayenne. Set aside.
Make roux. Pour onion, celery, bell pepper and garlic into
roux. Cook slowly in uncovered pot until onions are
wilted. Add water and boil slowly in uncovered pot for 1
hour. Add shrimp and cook over medium heat in
uncovered pot for 20 minutes. Add oysters with liquid
and continue cooking for another 5 minutes. Add onion
tops and parsley. Serve in soup plates over desired amount
of cooked rice. Serves 6.
CHICKEN STOCK
5 pound stewing
2 teaspoons salt
chicken, cut
1/3 cup diced celery
3 quarts water
1/3 cup chopped onion
1/3 cup diced carrots
1 sprig parsley, minced
Place chicken in large saucepan; add water. Bring slowly
to a boil over medium heat. Skim top of liquid. Add
remaining ingredients; cover and simmer gently until
meat falls from bone, about 3 hours. Strain. Yield: 2
quarts stock and 4 cups diced chicken.
Chicken Soup: Add 1 cup finely chopped chicken and
1/2 cup cooked rice to the strained chicken stock.
Chicken Croquettes: Combine 2 cups diced chicken, 1 cup
cooked rice, 1/2 cup minced celery, 2 tablespoons minced
onion, 1 teaspoon flour and 1/8 teaspoon salt. Add
1 beaten egg and 1/4 cup evaporated milk to moisten.
Shape into 12 croquettes. Roll in 3/4 cup bread crumbs.
Fry in deep hot fat for 2 to 5 minutes.
ALLIGATOR STEW
1/2 cup cooking oil
1 can (10 ounces) tomatoes
1/2 cup onions, chopped
with green chilies
1/2 cup bell peppers or
1 quart alligator meat cut
banana peppers, chopped into small pieces, about
2 tablespoons minced parsley1/2-inch thick
Salt and pepper to taste1/2 cup celery, chopped
Put cooking oil and alligator meat in cooking pot. Add
chopped vegetables, tomatoes and season to taste with salt
and pepper. Cover pot and cook over medium heat for 30
to 40 minutes.
LOUISIANA OYSTER STEW
2 dozen large shelled oysters2 cups milk
2 pats butter
1/8 cup celery, chopped
Paprika
very fine
2 1/2-inch thick slices of
Salt and pepper to taste
boiled potatoes
Heat milk to boiling in saucepan, stirring constantly. Add
celery and potatoes and cook for 5 minutes. Add oysters
and season to taste with salt and red pepper. Bring to boil
again and let simmer 3 to 4 minutes. Pour into soup
plates. Place 1 pat of butter on each serving and sprinkle
with paprika. Yield: 2 servings.
CRAWFISH STEW
3 tablespoons shortening
1/2 cup minced green
3 tablespoons flour
pepper
1 large onion, minced
4 cups water, approximately
1/4 cup minced celery
4 cups raw crawfish meat
Salt and pepper
1 clove garlic, minced
In a skillet, melt shortening and stir in flour. Cook,
stirring constantly, until dark brown in color. Add onion,
celery and green pepper; mix thoroughly. Gradually add
water to make a gravy and continue cooking until onions
are tender. Add crawfish, garlic, salt and pepper. Continue
cooking about 20 minutes longer. Serve over cooked rice.
Yield: 6 to 8 servings.
SOUPS & STEWS
53
CRAWFISH BISQUE
To prepare crawfish:
4 dozen crawfish
Wash crawfish thoroughly and boil in water. Cool.
Remove meat and reserve two dozen cleaned heads for
stuffing.
Bisque:
1 large onion, minced
12 whole allspice
4 green onions, minced
1 clove garlic, minced
1 tablespoon shortening
2 bay leaves
1 tablespoon butter
6 whole cloves
2 tablespoons flour
1 tablespoon minced celery
1 can (10 1/2 ounces)
leaves
tomatoes
1 tablespoon minced
1 can (6 ounces) tomato
parsley
paste
1 teaspoon thyme
Half of crawfish meat
Salt and pepper
2 quarts water
Brown onion and green onions in shortening. Add butter
and flour and make a roux. Stir in tomatoes and paste;
simmer 5 minutes. Add crawfish meat and remaining
ingredients. Simmer one hour. (Bisque should be
consistency of thick cream).
Stuffed Heads:
1 onion, chopped
Salt and pepper
1 tablespoon butter
2 tablespoons chopped
1 cup bread cubes
parsley
Half of crawfish meat
1 teaspoon thyme
Brown onion in butter. Stir in bread (that has been
moistened with water and squeezed) and crawfish meat.
Season with salt, pepper, parsley and thyme. Stuff the
reserved crawfish heads with this mixture. Dot each head
with butter and bake in 350°F. oven until brown or dip in
flour and fry until brown. Put stuffed heads in tureen,
pour bisque over. Yield: 4 to 6 servings
OYSTER SOUP
1/2 cup (1 stick) butter
6 cups liquid
1 cup diced celery
(oyster water plus water)
1 cup finely chopped
2 dozen oysters
green onions
2 bay leaves
1 tablespoon flour
Salt and pepper
1 clove garlic, minced
Melt butter in saucepan; sauté celery and onion until
tender. Blend in flour and cook over low heat 5 minutes,
stirring occasionally. Add remaining ingredients and
simmer 25 to 35 minutes. Remove bay leaves and serve.
Yield: 1 to 1 1/2 quarts.
OYSTER STEW
1 pint oysters, with liquid1/8 teaspoon pepper
1/4 cup (1/2 stick) butter, 3 cups milk, scalded
melted
1/2 teaspoon paprika
1 cup breakfast cream,
1/2 teaspoon salt
scalded
Simmer oysters in butter and oyster liquid until edges
curl. Add cream and milk. Heat to boiling; season with
paprika, salt and pepper. Serve at once. Yield: 4 servings.
CLARIFYING STOCK FOR BOUILLON OR
CONSOMMÉ
1 egg white
1 broken egg shell
1 tablespoon cold water
1 quart stock
Beat egg white in cold water; add shell. Stir in stock and
bring to boil. Boil 2 minutes. Remove from heat and let
stand 20 minutes. Strain through cheesecloth. Yield:
1 quart.
CORN CHOWDER
1/4 pound salt pork, diced4 cups corn, cut from cob
3 onions, chopped
1 quart milk
3 potatoes, peeled and diced2 teaspoons salt
1/2 cup water
1/8 teaspoon pepper
Fry pork until almost crisp; add onions and cook until
brown. Add potatoes and water; simmer 5 minutes. Add
corn and continue cooking 15 minutes or until tender.
Stir in milk, salt and pepper. Simmer until chowder is
hot. Do not boil. Yield: 8 servings.
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CREAM OF ARTICHOKE SOUP
6 medium artichokes
1 bay leaf
1/2 cup minced onion
1 teaspoon salt
1/2 cup minced celery
1/4 teaspoon pepper
6 tablespoons butter
1/4 teaspoon thyme
6 tablespoons flour
2 egg yolks, beaten
6 cups clear chicken broth2 cups light cream
1/4 cup lemon juice
6 thin lemon slices
Place artichokes in large saucepan and steam in 2 inches
water over low heat 1 hour or until leaves can be removed
easily. Scrape leaves and finely chop bottoms. In a large
saucepan, sauté onion and celery in butter. Stir in flour
and make a roux. Blend in broth and lemon juice. Add
bay leaf, salt, pepper, thyme, artichoke scrapings and
bottoms. Cover and simmer 20 minutes or until slightly
thickened. To make soup creamy, puree in blender. Heat
to boiling point, and add combined egg yolks and cream.
Garnish with lemon slices. Yield: 6 servings.
CREAMY TOMATO SOUP
4 tablespoons (1/2 stick) 2 teaspoons grated onion
butter
1 1/4 cups tomato puree
2 tablespoons flour
3/4 teaspoon salt
2 cups milk
1/8 teaspoon black pepper
In a heavy saucepan, melt butter. Blend in flour; remove
from heat. Gradually add milk while stirring constantly.
Return to medium heat and cook, stirring constantly,
until slightly thickened. In a small saucepan, heat tomato
puree until it is as hot as the white sauce. Vigorously stir
tomato into white sauce. Add salt, pepper and onion.
Serve at once. Yield: 4 servings.
FRENCH ONION SOUP
4 large onions, thinly sliced1/2 teaspoon paprika
1/4 cup (1/2 stick) butter1/8 teaspoon pepper
6 cups hot beef stock
1 teaspoon Worcestershire
1/2 teaspoon salt
sauce
2 tablespoons Parmesan 6 squares toasted French
cheese
bread
Sauté onions in butter until golden brown (about 25 to
30 minutes). Add stock, salt, paprika and pepper. Bring to
boil. Add Worcestershire sauce. Serve hot with French
bread, topped with cheese, floating on each serving. Yield:
6 servings.
MOCK TURTLE SOUP
2 pounds soup meat
1 lemon, thinly sliced
2 tablespoons shortening
3 bay leaves
2 onions, sliced
6 whole cloves
1/2 cup flour
1 sprig thyme
2 cans (1 pound each) Salt and pepper
tomatoes
1 cup sherry
2 quarts water
3 hard-cooked eggs, sliced
Brown meat in shortening; add onions and cook until
tender. Remove meat and onions; add flour to make a
roux. Chop meat and stir in with onions, tomatoes, water,
spices, salt and pepper. Simmer 3 hours. Remove spices.
Before serving, add sherry and garnish with egg and
lemon slices. Yield: 8 servings.
Substitution: Instead of soup meat, use a combination of
beef, pork and chicken.
OLD-FASHIONED VEGETABLE SOUP
2 pounds soup meat
2 carrots, diced
3 quarts water
1 turnip, diced
4 cabbage leaves, shredded1 medium potato, diced
5 sprigs parsley
1 cup whole kernel corn
2 onions, diced
1/2 cup diced celery
1 cup green beans
1 can (1 pound, 4 ounces)
Salt and pepper
tomatoes
Place meat in water, add remaining ingredients. Cover;
bring to boil, reduce heat and simmer about 3 hours.
Skim off fat if necessary. Season to taste. Yield: 8 servings.
POTATO SOUP
4 medium potatoes, diced1 quart hot milk
2 onions, sliced
1 tablespoon butter
2 stalks celery, minced
1 tablespoon minced
2 cups boiling water
parsley
1 teaspoon salt
Cook potatoes, onions and celery in salted water, covered,
over medium heat until potatoes are soft (about 20
minutes). Pour into blender container and blend or press
through a colander. Add milk; reheat, but do not boil. To
serve, dot with butter and sprinkle with parsley. Yield:
4 servings.
SOUPS & STEWS
55
RED BEAN SOUP
1 cup dried red beans
2 cups croutons
1 1/2 quarts water
1 clove garlic, chopped
1 onion, chopped
1 stalk celery, diced
1/4 stick (2 tablespoons) 1 ham bone
butter
6 tablespoons claret
Cover beans with water and boil 2 minutes. Remove from
heat and soak 1 hour. In a heavy saucepan, sauté onion in
butter until soft. Add beans with water, garlic, celery,
ham, salt and pepper. Cover and bring to a boil; lower
heat and cook for 2 hours or until beans can be mashed
with a spoon. Puree beans in a blender or mash through a
coarse strainer. Reheat bean mixture, and before serving
put 1 tablespoon of wine in each cup before adding soup.
Garnish with croutons or sieved hard-cooked egg and
thin lemon slices. Yield: 8 servings.
Note: Leftover red beans can be made into red bean soup.
SPLIT PEA SOUP
2 cups dried split peas
1 ham bone
3 quarts cold water
2 stalks celery, chopped
1 medium onion, minced1 sprig parsley
Salt and pepper
Combine all ingredients and simmer until peas are soft,
about 3 hours. Remove ham bone. Pour soup mixture
into blender and blend until soup is smooth. If necessary,
add additional water or milk. Season to taste. Diced
pieces of ham and croutons can be added. Yield:
6 servings.
VICHYSSOISE
4 green onions, chopped
2 cups thinly sliced
(white part only)
potatoes
1 onion, minced
1 teaspoon salt
1/4 cup (1/2 stick) butter1/4 teaspoon nutmeg
1 quart chicken stock
1 cup whipping cream
2 sprigs parsley, minced
Parsley or chives, finely
2 small stalks celery,
chopped
minced
Sauté green onions and onion in butter until tender but
not brown. Stir in stock, parsley, celery, potatoes and salt.
Cook slowly until potatoes are tender. Pour into blender
container and blend until smooth. Return to saucepan;
add nutmeg and cream. Bring to boil and serve hot or
chilled; garnish with parsley or chives.
Yield: 6 to 8 servings.
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V
egetables
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Cooking with Energy
THE POWER OF PEOPLE
T
Cooking with Energy
BRAISING MEAT
1. Brown meat slowly on all sides in heavy utensil. Pour
off drippings after browning.
2. Season with salt, pepper, herbs and spices, if desired.
Add small amount of liquid.
3. Cover tightly and cook at low temperature until
tender on top of range or in 325°F oven. Refer to
timetable for braising.
4. Make sauce or gravy from liquid in pan, if desired.
TIMETABLE FOR BRAISING
Cut
Approx. Wt.
Cooking
or Thickness
Time
BEEF:
Pot Roast
3-5 lbs.
3 1/2 - 4 hours
Round or
Chuck Steak
1 - 1 1/2 lbs. 2 - 2 1/2 hours
Flank Steak
1 1/2 - 2 lbs. 2 hours
Short Ribs
—
2 - 2 1/2 hours
VEAL:
Breast
3 - 5 lbs.
2 1/2 hours
Shoulder, rolled
3 lbs.
2 1/2 hours
Round steak
1/2 inch
45 minutes
LAMB:
Shoulder, rolled
3 lbs.
2 - 2 1/2 hours
Shoulder, chops3/4 inches
40 minutes
Shanks
1 lb.
1 1/2 - 2 hours
TIMETABLE FOR COOKING
MEAT IN LIQUID
Cut
Approx.
Cooking
Weight
Time
BEEF:
Corned Beef
Brisket
3 lbs.
3 - 3 3/4 hours
Beef Shanks
4 lbs
3 - 4 hours
Stew Meat
1 - 2" pieces2 1/2 - 3 hours
LAMB:
Stew Meat
1 - 2" pieces1 1/2 - 2 hours
VEAL:
Stew Meat
1 - 2" pieces2 - 3 hours
ROASTING METHOD
1. Place meat, fat side up, on rack in uncovered roasting
pan. Season with salt and pepper, if desired.
2. Insert meat thermometer so bulb is in center of largest
muscle. Bulb should not touch bone or rest in fat.
3. Add no water and do not cover. No basting is
necessary. Roast in 325°F oven. Refer to Timetable
for Roasting Meats.
4. Roast to desired degree of doneness. Allow meat to
stand 10-15 minutes before carving.
TIMETABLE FOR ROASTING MEATS
IN 325°F OVEN
Cut
Approx. Wt. InternalCooking
In Pounds
Temp. Time (hours)
BEEF:
Standing Ribs
6
140°F - R
2 1/2
160°F - M
3
170°F - W
3 1/2
Rolled Ribs
4
140°F - R
2
160°F - M
2 1/2
170°F - W
3
Rolled Rump
5
140°F - R
2 1/4
160°F - M
3
170°F - W
3 1/4
Sirloin Tip
3
140°F - R
1 1/2
160°F - M
2
170°F - W
2 1/4
Rib-Eye (350°F) 4-6
140°F - R
2 1/2
160°F - M
1 3/4
170°F - W
2
Tenderloin (425°F) 4-6
140°F - R
45-60 min.
VEAL:
Leg
5
170°F - M
2 3/4
Loin
5
170°F - M
3
Shoulder
6
170°F - M
3 1/2
Cushion Shoulder3
170°F - M
3
LAMB:
Leg
6-7
180°F - W
3 3/4
Cushion shoulder5
180°F - W
3
Rolled shoulder3
180°F - W
2 3/4
Crown Roast
5
180°F - W
3 3/4
R = Rare
M = Medium
W - Well Done
MEAT COOKERY GUIDE
STUFFED ARTICHOKES
6 small artichokes
3 tablespoons chopped
1/3 cup olive oil
parsley
2 cloves garlic, minced
1/4 teaspoon salt
2 cups French bread crumbs1/8 teaspoon pepper
1/2 cup grated Parmesan1/8 teaspoon hot sauce
cheese
Trim stem of each artichoke, leaving 1/2 inch. Remove
any damaged or tough lower leaves and trim off upper
edges of remaining leaves. With palm of hand, gently
press down on artichoke to open up or separate leaves.
Wash artichokes in cold running water. Heat oil over
medium heat; add garlic and cook 2 minutes, stirring
constantly. Remove from heat; stir in crumbs, cheese,
parsley, salt, pepper and hot sauce. Stuff each leaf with
crumb-cheese mixture. Place artichokes in large saucepan
and steam in 2 inches water over low heat 1 hour or until
leaves can be removed easily. During steaming period,
occasionally baste artichokes with additional olive oil.
Yield: 6 servings.
BATTER FOR FRENCH FRIED VEGETABLES
1/2 cup flour
1 egg, well beaten
1 1/4 teaspoons baking 6 tablespoons milk
powder
1 tablespoon melted
Salt and pepper
butter
Into a small bowl, sift flour, baking powder, salt and
pepper together. Combine egg, milk and butter; add all at
once to dry ingredients. Beat until smooth.
HORSERADISH BEETS
1 can (No. 2) sliced beets1/2 teaspoon salt
3 tablespoons sugar
1 1/2 tablespoons vinegar
1 tablespoon cornstarch
2 tablespoons horseradish
1 tablespoon butter
Drain beets; place 3/4 cup beet liquid into a saucepan.
Blend in sugar, cornstarch, salt, vinegar, horseradish and
butter. While stirring constantly, bring to a boil. Pour
sauce over beets in a greased 1-quart casserole. Cover.
Bake in 350°F. oven for 1 hour. Yield: 6 servings.
BROCCOLI
To prepare broccoli, wash; make 4 to 6 lengthwise slashes
in stems that are more than 1-inch in diameter. Cook,
covered, in a small amount of boiling salted water until
just tender, about 10 to 15 minutes. Remove from water
and serve with salt, pepper and butter.
BROCCOLI MOLD WITH ALMONDS
2 packages (10 ounces each) 1/2 cup grated Swiss cheese
frozen chopped broccoli1/4 teaspoon salt
1/4 cup chicken broth
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup toasted slivered
3 tablespoons flour
almonds
1 cup commercial
Green food coloring, if
sour cream
desired
1/4 cup chopped green 3 eggs
onions
Cook broccoli according to package directions. Drain
thoroughly. Add chicken broth. In a skillet, melt butter;
blend in flour. Gradually add cream and onions, cook
over low heat, stirring until thick, 3 to 4 minutes. Beat
eggs slightly, add small amount of hot sauce to eggs, then
add eggs to hot sauce. Cook over low heat 1 minute,
stirring constantly. Stir in cheese, broccoli mixture and
remaining ingredients. Spoon mixture into an oiled
1-quart ring mold. Set in pan with boiling water
extending as high as the filling. Bake in 350°F. oven 35
minutes or until silver knife inserted in center comes out
clean. Remove from water and let stand 3 to 4 minutes.
Unmold. Yield: 8 servings.
To Freeze: Mix and freeze for later baking. When baking
the frozen mold, add about 35 to 40 minutes additional
baking time.
SMOTHERED CABBAGE
1 small onion, chopped
1 head cabbage, coarsely
1/4 pound ham pieces or
chopped
pickled pork
1 teaspoon salt
1/2 teaspoon pepper
Sauté onion and meat. Use small amount of shortening, if
necessary. Add cabbage, with water clinging to leaves from
washing. Add salt and pepper; cover and cook over low
heat for about 1 1/2 to 2 hours. Yield: 6 servings.
VEGETABLES
57
STUFFED CABBAGE ROLLS
1 egg
1 tablespoon lemon juice
1/2 cup milk
1 pound ground beef
1/4 cup minced onion
3/4 cup cooked rice
1 teaspoon salt
6 large cabbage leaves
1 teaspoon Worcestershire 1 can (10 3/4 ounces)
sauce
condensed tomato soup
Dash pepper
1 tablespoon brown sugar
Combine egg, milk, onion, salt, sauce and pepper. Stir in
ground beef and rice. Immerse cabbage leaves in boiling
water for 3 minutes or until limp; drain. Place 1/2 cup
meat mixture on each leaf; fold in sides and roll ends over
meat. Place cabbage rolls in single layer in a casserole dish.
Combine soup, sugar and juice over cabbage rolls. Bake in
350°F. oven for 1 1/4 hours. Baste once or twice with
tomato sauce. Yield: 6 servings.
WHOLE STUFFED CABBAGE
2 small heads cabbage
1/2 cup cooked rice
(about 2 pounds each) 2 tablespoons minced
3/4 pound ground beef
onion
1/4 pound ground pork
1 tablespoon vinegar
1 cup canned tomatoes
1 tablespoon sugar
1/4 teaspoon pepper
1 tablespoon salt
Trim off outside leaves of cabbage. Cut a wedge out of
each at stem end, removing core and forming a large
cavity. Combine remaining ingredients and fill each
cabbage; place a large outside leaf over top. Place in deep
baking dish with 1/2 cup water; cover and bake in
350°F. oven for 1 1/2 to 2 hours or until cabbage is
tender. Yield: 6 servings.
FESTIVE CARROTS
12 small carrots
1/4 cup frozen orange juice
2 tablespoons butter
concentrate
1/4 cup sugar
1/2 cup toasted shredded
1 tablespoon cornstarch
coconut
1 cup water
1/4 teaspoon salt
Cook carrots in salted water for 15 minutes. Drain.
Remove skins. In a saucepan, melt butter; blend in sugar,
cornstarch, and salt. Gradually stir in water, juice and
1/4 cup coconut. Bring to boil over moderate heat. Cook,
stirring constantly, until thickened. Add carrots and cook
over low heat for 15 minutes, or until carrots are tender.
Sprinkle with remaining coconut. Yield: 6 servings.
GLAZED CARROTS
12 carrots
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 tablespoon water
Remove skins from carrots; leave whole or slice
lengthwise. Place in a saucepan which contains 1-inch
boiling water. Cover saucepan and cook until tender,
about 15 to 20 minutes. Drain. While carrots are hot,
add sugar, butter and water; cook until glazed, about 5
to 10 minutes. If desired, sprinkle with 2 tablespoons
chopped mint. Yield: 6 servings.
CAULIFLOWER
1 medium head cauliflowerDash cayenne
1 1/2 cups medium
3/4 cup grated cheese
white sauce
1/2 cup toasted almonds
Remove leaves and woody stem from cauliflower. Cook,
covered in a small amount of boiling salted water until
just tender when tested with a fork, about 20 to 25
minutes; flowerets 10 to 15 minutes. Drain. Add 1/2 cup
cheese to white sauce. Place cauliflower in baking dish;
pour sauce over cauliflower. Top with cheese and
almonds. Before serving, place in a 350°F. oven for
10 minutes. Yield: 6 servings.
CELERY AND ALMONDS AU GRATIN
4 cups celery, cut in 1-inch 1 cup grated Cheddar
bias pieces
cheese
1 1/2 cups chopped,
1/2 cup cream
blanched almonds
Salt
3 tablespoons butter
Pepper
3 tablespoons flour
3/4 cup soft bread crumbs
1 1/2 cups chicken stock
Parboil celery in salted water to cover. Drain and place in
1 1/2-quart casserole with almonds. In a saucepan, melt
butter. Stir in flour; add stock, cream, salt and pepper.
Cook, stirring constantly, until thickened. Pour over
celery and almonds; sprinkle with cheese and cover with
crumbs. Bake in 350°F. oven for 45 minutes, or until
crumbs are brown. Yield: 8 servings
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CREAMED CELERY WITH PECANS
1/4 cup (1/2 stick) butter, 5 cups cut celery (1-inch
melted
pieces)
2 tablespoons minced onionBoiling water
1/4 cup flour
1/2 cup whipping cream
2 cups milk
2/4 cup coarsely chopped
1 teaspoon salt
pecans
1/8 teaspoon pepper
1/3 cup dry bread crumbs
In 2 tablespoons butter, sauté onions until tender. Add
flour; cook over low heat, stirring constantly until brown.
Gradually stir in milk; add salt and pepper. Bring to boil;
reduce heat and simmer, stirring constantly, until thick.
Cook celery in water until tender. Drain and pour into 1
1/2-quart casserole. Add cream to sauce. Pour over celery;
mix well. Sprinkle with pecans. Add remaining butter to
bread crumbs and sprinkle over top. Bake in 375°F. oven,
uncovered, 15 minutes or until brown. Yield: 6 servings.
COLLARDS WITH OKRA
1/4 pound salt pork
1/2 cup water
2 bunches collards
8 tender pods okra
Slice salt pork; fry in large, heavy saucepan until fat is
lightly browned. Wash collards thoroughly and place in
saucepan with salt pork and drippings. Add water. Cover
and cook over low heat until tender, about 45 minutes.
Remove stems from okra; lay okra pods on top of collards
and continue cooking until okra is tender, about 10
minutes. Serve okra on top of collards. Yield: 4 servings.
CORN FRITTERS
2 eggs, slightly beaten
1 1/2 cups sifted flour
1/2 cup milk
2 teaspoons baking powder
2 tablespoons cooking oil
1 teaspoon salt
1 1/2 cups cut corn
Combine eggs, milk and oil. Add to sifted dry ingredients
all at once, mixing only until all flour is dampened. Add
corn. Drop from teaspoon into deep hot shortening
(365°F.) and fry until golden brown, about 3 to 4
minutes. Yield: 2 dozen.
CORN PUDDING
4 ears corn
2 cups milk, scalded
2 eggs, well beaten
3/4 teaspoon salt
1 tablespoon melted butter1/8 teaspoon pepper
1 tablespoon grated onion
Cut corn from cob. Combine with remaining ingredients.
Divide into 4 individual greased baking dishes or pour
into 1-quart greased casserole dish. Place in shallow pan;
add 1 inch warm water. Bake in 350°F. oven for 30 to 45
minutes or until set. Yield: 4 servings.
CORN SOUFFLÉ
1 tablespoon butter
1 1/4 teaspoons salt
2 tablespoons flour
Pepper
1 cup milk
2 egg yolks, beaten
2 cups fresh grated corn
2 egg whites, stiffly beaten
In a saucepan, melt butter; stir in flour. Gradually add
milk. Bring to boil, stirring constantly. Add corn,
seasonings and yolks. Cook 10 minutes. Remove from
heat, fold in whites and spoon into ungreased baking
dish. Bake in 350°F. oven for 30 minutes. Yield:
6 servings.
CORN-ON-THE-COB
Husk corn and remove the silks. Remove blemishes. Drop
ears into container with enough rapidly boiling unsalted
water to cover. Boil 8 to 10 minutes, depending on size
and tenderness of corn. Drain; serve immediately with
Seasoned Butter.
Seasoned Butter: Combine 1/2 stick softened butter, 1/2
teaspoon salt and dash pepper.
BARBECUED CORN-ON-THE-COB
Place ears of corn on sheet of aluminum foil, 6 x 12
inches. Season each with 1/8 teaspoon garlic salt; spread
with softened butter. Wrap securely in foil; place on
cookie sheet and bake in 425°F. oven for 25 minutes
or until tender.
VEGETABLES
59
ROAST CORN
Tear large outer husks from corn; turn back inner husks,
being careful not to split them; remove silks. Spread corn
with softened butter; sprinkle with salt and pepper. Roast
in shallow baking pan in 400°F. oven for 25 to 30
minutes.
CREAMED CORN
6 ears corn
1 teaspoon salt
1/2 cup water
1/4 cup (1/2 stick) butter
2 tablespoons sugar
3/4 cup light cream
Cut corn from cobs by first cutting down through
kernels, then scraping the pulp from the cob with back
of knife. Combine corn, water, sugar and salt. Melt
butter; add corn mixture and stir until hot. Turn heat
very low; cover and cook slowly about 20 minutes,
stirring occasionally. Stir in cream. Cook until heated
thoroughly. Yield: 4 servings.
CREOLE CORN
3 tablespoons butter
1 cup strained canned
2 cups cut corn
tomatoes
1/4 cup chopped onion
Salt
1/4 cup minced green
Pepper
pepper
Melt butter over low heat; add corn, onion and green
pepper. Cook over medium heat, stirring occasionally,
10 minutes or until corn is tender. Add tomatoes, salt
and pepper. Cook 10 minutes. Yield: 6 servings.
FIESTA CORN
6 tablespoons butter
1/4 cup chopped pimiento
1/2 cup chopped green 1/4 cup flour
pepper
2 cups milk
1/2 cup chopped onion
1 cup grated American
4 cups cut corn
cheese
1/4 cup chopped ripe olivesButtered dry bread crumbs
Melt butter; sauté vegetables until just tender. Add olives
and pimiento. Stir in flour and gradually add milk. Stir
until thick and smooth; add cheese. Pour into baking dish
and top with buttered crumbs. Bake in 350°F. oven for
30 minutes, or until bubbly. Yield: 10 servings.
FRIED CORN
4 ears corn
2 green onions, minced
2 strips crisp bacon and 1/4 teaspoon salt
drippings
Pepper
Cut corn from cob and add to bacon drippings. Add
onions, salt and pepper. Cook over medium heat, stirring
occasionally, until corn is tender, about 15 to 20 minutes.
Crumble bacon over corn. Yield: 4 servings.
SAUTÉED CORN AND OKRA
1/2 cup diced salt pork
2 cups cut corn
or bacon
2 cups sliced okra
Cook salt pork until crisp; remove pork. Add okra and
fry, stirring frequently, until lightly browned, about 10
minutes. Add corn and cook about 5 minutes longer.
Season and add pork. Yield: 4 servings.
SAUTÉED CORN WITH GREEN ONIONS
1/4 cup (1/2 stick) butter1/2 cup sliced green onions
4 cups cut corn
and tops
Melt butter in a skillet; add corn and green onions. Cover
and continue cooking over medium heat for 5 minutes,
shaking skillet occasionally. Season with salt and pepper.
Yield: 6 servings.
STEWED CORN
2 tablespoons butter
1/4 cup minced parsley
2 tomatoes, peeled and diced1 teaspoon sugar
3 ears corn
1 1/2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
In a skillet, melt butter over low heat. Stir in tomatoes
and cook 10 minutes. Cut corn from cob and scrape cob
to remove liquid. Add corn and remaining ingredients;
cook 20 minutes or until corn is tender. Yield: 4 servings.
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BAKED STUFFED CUCUMBERS
4 large cucumbers
1 cup canned tomatoes,
2 tablespoons minced onion
drained
2 tablespoons minced
1 teaspoon salt
parsley
1/8 teaspoon pepper
1/4 cup (1/2 stick) butter1 cup bread crumbs
Cut cucumbers in half lengthwise; scoop out pulp. Cook
shells in boiling salted water for 10 minutes; drain. Sauté
onion and parsley in butter. Add remaining ingredients
and pulp; cook for 5 minutes. Fill shells. Place in shallow
pan with a small amount of water. Bake in 350°F. oven
for 15 minutes. Yield: 6 servings.
EGGPLANT PARMESAN
2 tablespoons tomato catsup1/2 cup cooking oil
1 can (1 pound 4 ounces) 2 cups bread crumbs
tomatoes
1/2 cup Parmesan cheese
1 tablespoon minced onion1 tablespoon chopped
1 clove garlic, minced
parsley
1/4 teaspoon pepper
1/2 pound Mozzarella
3/4 teaspoon salt
cheese, thinly sliced
1 large eggplant, peeled
Simmer catsup, tomatoes, onion, garlic, salt and pepper
30 minutes. Slice eggplant crosswise into 1/2-inch slices.
Fry in hot oil until lightly browned. Mix crumbs,
Parmesan cheese and parsley. Place one layer of eggplant
in 2-quart casserole. Sprinkle with bread crumb mixture;
cover with tomato mixture. Alternate layers until all
ingredients are used. Top with Mozzarella cheese. Bake
in 350°F. oven for 30 minutes. Yield: 6 servings.
EGGPLANT WITH CREOLE SAUCE
1 medium eggplant
1 teaspoon chili powder
1/4 cup chopped green 1 can (16 ounces) tomatoes
pepper
1/2 teaspoon sugar
1 large onion, chopped
1 bay leaf
2 stalks celery, chopped
1 sprig thyme
1 clove garlic, minced
1 teaspoon salt
3 tablespoons butter
1/4 teaspoon pepper
Peel and dice eggplant; cook in boiling water for 10
minutes. Drain and place in greased baking dish. Sauté
green pepper, onion, celery and garlic in butter, about 5
to 8 minutes. Stir in remaining ingredients. Cover and
simmer for 40 minutes, stirring frequently. Pour over
eggplant; bake in 325°F. oven for 20
minutes. Yield: 6 servings.
EGGPLANT FRITTERS
1 eggplant
1/2 cup flour
2 eggs
1/2 cup milk
1 teaspoon baking powder1 teaspoon salt
Boil whole eggplant until very soft. Remove pulp from
shell; mash pulp until very fine. Make batter of eggs,
baking powder, flour, milk and salt; add eggplant pulp.
Mix well and drop by spoonfuls into deep hot fat, frying
until brown. Remove. Sprinkle with sugar while hot.
Yield: 2 dozen.
FRENCH FRIED EGGPLANT
1 eggplant
1 egg
1 cup flour
1 cup milk
1/2 teaspoon salt
1 tablespoon oil
Peel eggplant; cut into 1/2-inch slices, then into strips
1/2-inch wide. Combine flour, salt, egg, milk and oil;
beat until smooth. Dip strips into batter. Fry in shallow
or deep hot fat until browned. Drain. Sprinkle with salt.
Yield: 6 servings.
Variation: Dip eggplant strips into 2 beaten eggs; coat
with combined 2/3 cup dry bread crumbs and 1/2 cup
Parmesan cheese. Fry strips in 2 tablespoons salad oil.
Add oil as needed. Combine 3/4 cup catsup and
2 teaspoons Worcestershire sauce; serve as a dipping
sauce with eggplant strips.
EGGPLANT JAMBALAYA
1 large eggplant
1 pound shrimp, cleaned
2 tablespoons shortening
1 cup rice
1 can (16 ounces) whole 1 teaspoon salt
tomatoes
1/8 teaspoon pepper
Peel eggplant; cut into 4 wedge-shaped pieces. Remove
seeds from each section; cut into cubes. Sauté eggplant in
shortening until tender. Stir in tomatoes, rice, salt and
pepper; cover and bring to a boil. Reduce heat and
simmer until rice is tender, about 20 minutes. Add
shrimp and continue cooking for 20 minutes longer.
Yield: 6 servings.
VEGETABLES
61
PAN-FRIED EGGPLANT
Cut a medium-sized eggplant into 1/4-inch slices; soak
slices for one hour in 2 cups water and 2 tablespoons salt.
Drain and pat dry. Season with salt and pepper; coat with
flour. Sauté slowly in a small amount of butter or salad oil
until brown on both sides, turning only once. Use as an
accompaniment to the main dish, a base for stuffed
mushrooms or in a layered casserole with tomatoes.
STEWED EGGPLANT
3 small eggplants
2 cups tomatoes
2 onions, minced
1/2 cup ham pieces
1 tablespoon shortening
2 cloves garlic, minced
Salt and pepper
Peel eggplants; cut into 1/2-inch cubes. In a skillet, brown
onion in shortening. Add tomatoes, ham, garlic, salt and
pepper. Simmer 4 minutes. Add eggplant; cover and cook
stirring often until tender, about 30 minutes.
Yield: 6 servings.
STUFFED EGGPLANTS
2 eggplants
Dash black pepper
1 cup soft bread crumbs
1 egg, well beaten
1 large onion, finely
1 teaspoon chopped
chopped
parsley
1 clove garlic, minced
1 sprig thyme
3 tablespoons butter
1/2 cup buttered bread
1/2 teaspoon salt
crumbs
Simmer eggplants in salted water until tender. Cut in half;
remove seeds and carefully spoon out pulp. Chop pulp
and add bread crumbs. Sauté onion, garlic and one of the
variations listed below in butter over medium heat until
tender, about 10 to 15 minutes. Stir in pulp, salt and
pepper; continue cooking for 5 minutes, stirring frequently.
Cool. Add egg, parsley, and thyme; mix thoroughly. Fill
eggplant shells and sprinkle top with buttered crumbs.
Bake in 375°F. oven for 25 minutes. Yield: 8 servings.
Variations:
Shrimp Stuffing: Add 1/2 pound shrimp, coarsely
chopped.
Ham Stuffing: Add 1/2 pound ham, coarsely chopped.
Ground Beef Stuffing : Add 1/2 pound ground beef, drain
excess drippings.
CREOLE GREEN BEANS
1/4 pound ham, cubed
2 pounds fresh green beans,
1 onion, chopped
cut in pieces
1 clove garlic, minced
1 1/2 cups water
Salt and pepper
Sauté ham in saucepan until light brown. Remove ham,
reserving 2 tablespoons drippings. Sauté onion and garlic
in drippings about 3 minutes or until tender. Add beans,
ham water, salt and pepper. Simmer beans, covered, for
about 1 1/2 hours, occasionally adding additional water.
Yield: 6 servings.
GREEN BEAN CASSEROLE
1 package (9 ounces) frozen1 can (4 ounces)
green beans, cooked
mushrooms and liquid
and drained
1 can (10 1/2 ounces)
1 can (16 ounces) bean
cream of mushroom soup
sprouts, drained
1 can French fried onions
1 teaspoon salt
1/4 teaspoon pepper
Mix green beans with bean sprouts in 2-quart greased
casserole. Add salt and pepper; stir in mushrooms, liquid
and soup. Sprinkle onions on top. Bake in 350°F. oven
for 1 hour. Yield: 6 servings.
GREEN BEAN-ARTICHOKE CASSEROLE
2 cans (16 ounces each)
1 cup seasoned bread
green beans, drained
crumbs
1 can (14 ounces) artichoke1/2 cup Parmesan cheese
hearts, drained
1/4 cup olive oil
Salt and pepper
In a mixing bowl, add ingredients in order listed. Toss
together until well mixed. Place in a greased 1 1/2-quart
casserole. Bake in 350°F. oven for 1 hour. Yield:
6 servings.
GREEN BEANS AMANDINE
1 pound green beans
1/2 cup slivered almonds
3 tablespoons butter
Remove ends and strings from beans; cut in one-inch
pieces. Place beans in a small amount of boiling salted
water; leave cover off until water returns to a boil. Cover
and cook for 10 to 12 minutes. Sauté almonds in butter;
add drained beans. Yield: 4 servings.
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PARTY GREEN BEANS
3 packages (10 ounces each) 1/4 cup grated Swiss cheese
frozen French-style 1/4 cup (1/2 stick) butter
green beans
2 tablespoons flour
1 can (1 pound) bean
1 1/4 teaspoons salt
sprouts, drained
1/4 teaspoon pepper
and rinsed
1/8 teaspoon cayenne
1 can (8 ounces) water 1/2 teaspoon
chestnuts, drained
Worcestershire sauce
and sliced
2 cups light cream
1/4 cup grated Parmesan 1 cup chopped almonds
cheese
Cook beans in boiling salted water until tender; drain.
Alternate layers of beans, bean sprouts, water chestnuts
and combined cheeses. In a saucepan, melt 3 tablespoons
butter. Blend in flour, salt, pepper, cayenne and
Worcestershire. Gradually add cream and cook, stirring
constantly, until thickened. Pour over vegetables, lifting
vegetables gently with a fork so sauce will be distributed.
Melt remaining 1 tablespoon butter; add almonds and stir
to coat well. Sprinkle over casserole and bake in 375°F.
oven for 20 minutes. Yield: 10 servings.
SPANISH SNAP BEANS
1 tablespoon shortening
1 cup tomatoes
1 tablespoon chopped onion1 1/2 cups cooked snap
1/3 cup chopped green
beans
pepper
Salt and pepper
Place shortening in a saucepan and sauté onion and green
pepper about 5 minutes. Add tomatoes and cook over
low heat for 15 minutes. Add beans, salt and pepper.
Heat thoroughly. If desired, place toasted bread cubes
over beans in serving dish. Yield: 4 servings.
MIRLITON CASSEROLE
1 cup seasoned Italian 1 teaspoon pepper
bread crumbs
2 tablespoons minced
2 cups cooked, mashed
onion
mirliton, drained
1 carrot, grated
1 can (10 1/2 ounces) cream1 cup sour cream
of mushroom soup
1 teaspoon salt
Grease 2-quart casserole; sprinkle with layer of crumbs.
Combine remaining ingredients and pour into casserole.
Top with a layer of remaining bread crumbs. Bake in
350°F. oven for 30 minutes. Yield: 6 servings.
PAN-FRIED MIRLITON
2 pounds mirliton
2 tablespoons butter
1 small onion, minced
1/2 teaspoon salt
Dash pepper
Peel and cube mirliton; sauté with onion in sizzling butter
over low heat until tender, about 20 minutes. Do not add
water. Season with salt and pepper. Yield: 4 servings.
STUFFED MIRLITONS
4 mirlitons
Dash black pepper
1 cup soft bread crumbs
1 egg, well beaten
1 large onion, finely chopped1 teaspoon chopped parsley
1 clove garlic, minced
1 sprig thyme
3 tablespoons butter
1/2 cup buttered bread
1/2 teaspoon salt
crumbs
Simmer mirlitons in salted water until tender. Cut in half;
remove seeds and carefully spoon out pulp. Chop pulp
and add bread crumbs. Sauté onions, garlic and one of
the variations listed below in butter over medium heat
until tender, about 10 to 15 minutes. Stir in pulp, salt
and pepper; continue cooking for 5 minutes, stirring
frequently. Cool. Add egg, parsley, and thyme; mix
thoroughly. Fill vegetable shells and sprinkle top with
buttered crumbs. Bake in 375°F. oven for 25 minutes.
Yield: 8 servings.
Variations:
Shrimp Stuffing: Add 1/2 pound shrimp, coarsely
chopped.
Ham Stuffing: Add 1/2 pound ham, coarsely chopped.
Ground Meat: Add 1/2 pound ground meat, drain excess
drippings.
CREOLE OKRA
2 pounds okra, sliced
1 green pepper, chopped
1 onion, chopped
1 green hot pepper,
1/3 cup oil
chopped
1 banana pepper,
3 tomatoes, chopped
chopped
Salt and pepper
Fry okra and onion in oil, stirring occasionally, until it
ceases to rope, about 30 to 45 minutes. Add remaining
ingredients and continue to cook for 25 minutes.
Yield: 6 servings.
VEGETABLES
63
OKRA AND TOMATOES
1 onion, chopped
1 teaspoon salt
1 pound okra, sliced
2 cloves garlic,
2 tablespoons bacon
minced
drippings
1 bay leaf
3 1/2 cups chopped
1 sprig thyme
tomatoes (4 tomatoes)
In a heavy skillet, sauté onions and okra in hot drippings,
stirring frequently, until okra ceases to rope, about 3
minutes. Add tomatoes; stir in remaining ingredients.
Cover and simmer for 25 to 30 minutes. Yield: 4 servings.
FRENCH FRIED ONIONS
3 large white onions
1 teaspoon melted
1/2 cup milk
shortening
1/2 cup flour
1/2 teaspoon salt
1 egg yolk
Cut onions into slices, 1/4 to 1/2-inch thick; separate
slices into rings. Place rings in iced water until cold;
remove rings from water and dry. Dip rings into a thin
batter made from mixing the remaining ingredients. Fry
in deep hot fat (360°F.) until browned. Drain. Salt lightly
before serving. Yield: 6 servings.
Puffy Coated: For the batter, combine 2 egg yolks, 1 1/4
cups buttermilk, 1 1/2 tablespoons oil, 1 1/4 cups flour, 1
teaspoon salt and 1 1/4 teaspoons baking powder; fold in 2
stiffly beaten egg whites. Dip onion rings into batter; deep
fat fry (375°F.). Puffy onion rings can be frozen. To serve,
place on cookie sheet in a 450°F. oven for 5 minutes.
ONION PIE
1 1/2 cups seasoned bread 3/4 cup milk
crumbs
1 egg
6 tablespoons melted butterSalt and pepper
4 large onions
1 roll (6 ounces) Jalapeno
1/4 cup (1/2 stick) butter
cheese
1/2 pound bacon, cooked
Line a 9-inch pie plate with combined crumbs and
melted butter; chill. Sauté thinly sliced onions in butter
until golden in color, about 25 to 30 minutes. Arrange
onions in crumb shell, sprinkle well-drained, crumbled
bacon over onions. Combine milk, egg, salt and pepper;
pour over bacon and onions. Top with thinly sliced
cheese. Bake in 350°F. oven 30 minutes or until a silver
knife inserted into side of filling comes out clean.
Yield: 8 servings.
SCALLOPED ONIONS
6 onions, sliced
1 1/2 cups milk
5 tablespoons butter
1 cup diced celery
2 tablespoons flour
1/2 cup pecan halves
1 teaspoon salt
Parmesan cheese
1/8 teaspoon pepper
Paprika
Sauté onions in 3 tablespoons butter. Remove from pan.
Add remaining butter; blend in flour, salt and pepper.
Gradually add milk and cook over low heat until thick,
stirring constantly. Boil celery in small amount of salted
water until tender; drain. Place layers of onions, celery
and pecans in greased 2-quart casserole. Cover with cream
sauce. Sprinkle with cheese and paprika. Bake in 350°F.
oven for 20 to 30 minutes. Yield: 6 servings.
STUFFED ONIONS
6 large onions
1 cup grated cheese
1/4 cup (1/2 stick) butter1/2 teaspoon salt
2 cups cooked rice
1 tablespoon salad oil
1/2 cup chili sauce
Paprika
Peel onions; cut thick slice from stem end and scoop out
center of each onion. Pierce each onion through to the
center in several places to keep whole during the boiling.
Drop onions into boiling salted water (4 quarts water and
4 teaspoons salt). Boil gently, uncovered, until just tender,
about 25 to 30 minutes. Drain. Remove more core from
centers of onions to form cups; coarsely chop tops and
centers. In a saucepan, cook chopped onion in butter; stir
in rice, chili sauce and 3/4 cup cheese. Season to taste.
Brush onion cups with salad oil and sprinkle with
paprika; fill cups with rice mixture. Arrange onion in a
buttered shallow casserole, top with remaining 1/4 cup
cheese. Bake in a 425°F. oven until cheese is melted and
golden brown, about 5 minutes. Yield: 6 servings.
Variation: Use baked beans as stuffing for onions.
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FRESH GREEN PEAS
2 pounds (2 1/4 cups) 2 tablespoons butter
green peas
1/4 teaspoon salt
1 cup water
3 green onions, sliced
Boil water; add salt and peas. Cover; cook 10 minutes.
Add green onion; cook 1 minute longer. Add butter.
Yield: 4 servings.
FRESH PEAS AND BEANS
2 cups field peas or beans1 small onion, chopped
1/4 pound ham pieces
4 cups cold water
Shell and remove any faulty peas or beans; wash and
drain. Sauté ham and onion for 5 minutes; add peas or
beans and water. Cover and bring to a boil; turn heat to
simmer and cook until tender, about 30 to 45 minutes.
Yield: 4 servings.
STUFFED PEPPERS
6 green peppers
1 teaspoon salt
3 tablespoons butter
1/4 teaspoon pepper
1 large onion, minced
1 cup bread cubes or
1 clove garlic, minced
cooked rice
1 pound ground beef
1/2 cup fine buttered
3 fresh or 1 cup
bread crumbs
canned tomatoes
1 teaspoon Worcestershire
1/2 teaspoon allspice
sauce
Slice top from peppers and carefully remove membrane
and seeds. Parboil peppers in boiling water for 5 minutes.
Drain. Melt butter over medium heat; add onion, garlic,
meat and tomatoes; cook 10 minutes, stirring constantly.
Stir in sauce, allspice, salt, bread cubes or rice. Mix
thoroughly. Fill pepper with meat mixture. Top with
crumbs. Place in shallow baking dish and add about
1/4-inch water. Bake in 350°F. oven for 25 minutes.
Yield: 6 servings.
POPULAR POTATO RECIPES
Basic Cooking Methods
Baked:
Scrub potatoes. Dry potatoes and prick with a fork.
Bake in 425°F. oven until soft, about 55 to 65 minutes.
Baked with a Meal: If other foods are to be cooked in a
350°F. or 375°F. oven, potatoes may be baked along with
them. Medium-size potatoes will take 60 to 80 minutes.
Boiled Whole: Wash potatoes; leave skins on. For 4
medium-size potatoes, use 2 cups water and 1/2 teaspoon
salt. Cover and boil gently until easily pierced with a fork,
about 25 to 40 minutes.
Boiled Quartered: Pare potatoes; cut into quarters. Place
potatoes in large saucepan; add 1 inch cold water. Bring
to boil, cover and reduce heat; simmer until potatoes are
fork-tender, about 20 to 25 minutes. Drain off cooking
water; shake potatoes in pan over low heat for a few
seconds. Add butter, salt and pepper.
French Fries: Cut potatoes into lengthwise strips less than
1/2-inch thick. Place potatoes in cold water until ready to
fry. Drain and dry thoroughly between towels. Fry, a
small amount at a time, in deep hot fat (380°F.) until
golden brown, about 5 minutes. Drain on paper towels.
Sprinkle with salt; keep hot in 250°F. oven.
For skillet method: Heat 1/3 cup salad oil in a large skillet.
Cook potatoes, stirring occasionally, until golden brown,
about 15 minutes.
BAKED STUFFED POTATOES
When baked, slice thin layer off top, scoop out center.
Add 2 tablespoons hot milk and 1 tablespoon butter for
each potato; whip until light and fluffy. Season to taste.
Refill shells with whipped potatoes and return to 400°F.
oven to brown lightly.
Variations for each potato:
2 tablespoons chopped cooked ham or tuna, 1 tablespoon
minced parsley and 1 teaspoon minced onion.
2 tablespoons sour cream, 2 tablespoons chopped crisp
bacon and 1 tablespoon minced onion or chives.
Sprinkle 2 teaspoons grated American cheese over top of
each potato.
VEGETABLES
65
POTATOES AU GRATIN
2 tablespoons butter
1/4 pound sharp Cheddar
2 tablespoons flour
cheese, grated
1/2 teaspoon salt
1 1/2 pounds boiled
1 1/2 cups milk
potatoes, sliced
1/4 cup bread crumbs
Melt butter; blend in flour and salt. Stir until smooth.
Turn heat low and slowly add milk, stirring constantly.
Cook and stir until thick and smooth. Remove from heat.
Add cheese and stir until cheese melts. Arrange potatoes
in buttered 1 1/2-quart casserole. Pour cheese sauce over
potatoes; top with crumbs. Dot with additional butter.
Bake in a 350°F. oven for 15 to 20 minutes or until
brown. Yield: 4 servings.
BRABANT PO TAT OES
3 boiled potatoes, diced
1 tablespoon chopped
2 tablespoons shortening
parsley
1 tablespoon butter
Salt and pepper
1 teaspoon vinegar
Fry potatoes in shortening until lightly browned. Remove
and complete browning in butter. Add remaining
ingredients. Yield: 6 servings.
FRENCH FRIED POTATOES
Cut 3 peeled potatoes into 1/2-inch sticks. Soak in iced
water 1 to 2 hours. Dry thoroughly. Fry in deep hot fat
(365°F.) until golden brown, about 3 to 5 minutes.
Drain; sprinkle with sugar or salt. Yield: 4 cups.
HASHED BROWN POTATOES
2 cups diced potatoes
3 tablespoons bacon fat
Salt and pepper
or butter
Season potatoes with salt and pepper. Heat fat in a heavy
skillet; add potatoes. Stir and lift until potatoes are well
coated with fat. Reduce heat; add additional fat if
necessary and cook until potatoes are tender and there
is a crisp brown crust on bottom, about 30-35 minutes.
If parboiled potatoes are used, cook for 20 minutes.
To serve, fold like an omelet. Yield: 4 servings.
LYONNAISE POTATOES
Sauté 2 small sliced onions in 2 tablespoons oil for 2
minutes. Add 4 cups sliced cold boiled potatoes; season
with salt and pepper. Continue cooking potatoes to a
light yellow, stirring gently. Garnish with parsley. Yield:
8 servings.
MASHED PO TAT OES
4 large potatoes
1/4 cup (1/2 stick) butter
1 cup warm milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
Pare potatoes and cut into quarters. Place in large
saucepan and add 1 inch cold water. Bring to a boil, cover
and simmer until potatoes are very tender, about 25 to 30
minutes. Drain. Beat potatoes until smooth. Add milk,
butter, salt and pepper. Continue beating until potatoes
are light and fluffy. Yield: 4 servings.
NEW POTATOES WITH SAVORY BUTTER
12 small new potatoes
3/4 teaspoon minced
1/4 cup (1/2 stick) butter
parsley
1/2 clove garlic, cut in half1/8 teaspoon thyme
1/8 teaspoon rosemary
1/2 teaspoon lemon juice
1/8 teaspoon tarragon
1/8 teaspoon dry mustard
1/8 teaspoon pepper
Remove 1/2-inch strip of peel from center of each potato.
Cook potatoes in enough boiling water to cover until just
tender, about 20 to 30 minutes. Drain. Slip off rest of
skin. Melt butter; add garlic. Sauté over low heat for 5
minutes; remove garlic. Add remaining ingredients. Place
potatoes in hot butter mixture. Let stand 30 minutes. Just
before serving, cook over low heat until butter bubbles.
Yield: 6 servings.
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POTATO CASSEROLE
6 medium potatoes, peeled4 slices crisp bacon
4 green onions, minced
3 slices American cheese
Bacon drippings
1 teaspoon salt
3 slices Swiss cheese
1/8 teaspoon pepper
1 cup milk
Cook potatoes, covered, in a small amount of salted
water until just tender. Slice crosswise. Sauté onions in
drippings. Arrange layer of potatoes in buttered casserole;
top with Swiss cheese. Add second layer of potatoes and
top with layer of crumbled bacon and onions. Add third
layer of potatoes and top with American cheese. Add salt
and pepper to milk and pour over potatoes. Bake in
375°F. oven 1 hour. Yield: 6 servings.
POTATO PANCAKES
6 medium potatoes
2 tablespoons flour
1 small onion, minced
1 1/2 teaspoons salt
4 strips crisp bacon
Dash pepper
2 tablespoons minced
2 eggs, beaten
parsley
Butter
Pare potatoes and grate or shred. Soak shredded potatoes
in cold water for 10 minutes. Drain and press out excess
water. Blend with onion, crumbled bacon, parsley, flour
and seasonings. Mix in eggs. Melt butter in large skillet
to depth of 1/4-inch. Drop in 1/3 cup batter for each
pancake, and flatten. When crisp on one side, turn and
crisp on other side. Drain on paper towels. Yield:
12 pancakes.
POTATO PATTIES
Combine 2 cups seasoned mashed potatoes, 2 tablespoons
grated onion and 1 egg yolk. Shape into patties; dip into
slightly beaten egg white and roll in bread crumbs. Fry
until brown. Yield: 6 servings.
POTATO STRIPS WITH CHEESE
3 cups raw potato strips
1 teaspoon salt
1/2 cup milk
Pepper
1 tablespoon butter
1/2 cup thinly shaved
1 tablespoon finely
process cheese
cut parsley
Cut potato strips as for French fries. Put the strips into a
greased baking dish and pour over the milk. Dot with
butter and season with salt and pepper. Cover and bake in
425°F. oven for 40 minutes or until potatoes are tender.
Sprinkle with cheese and parsley; bake, covered, for 5
minutes longer. Yield: 4 servings.
SCALLOPED POTATOES
4 potatoes
4 1/2 teaspoons flour
1/3 cup chopped onion
1 1/2 teaspoons salt
3 tablespoons butter
1/8 teaspoon pepper
2 cups milk
Pare potatoes and cut into 1/8-inch crosswise slices. Place
in buttered 1 1/2-quart baking dish. In a saucepan, melt
butter; add onion and cook until tender. Blend in flour,
salt and pepper. Stir in milk. Return to heat and cook
until mixture thickens slightly and comes to a boil. Pour
over potato slices. Bake covered, in a 350°F. oven for
30 minutes. Uncover and bake 1 hour longer or until
potatoes are tender. Yield: 4 servings.
BAKED YAMS
Wash potatoes. Place, unpeeled, in shallow baking dish.
Bake in 300°F. oven for 50 minutes or until soft. When
done, immediately prick. To serve: cut cross on top and
press ends of potato toward center to fluff. Top with
butter.
VEGETABLES
67
BOILED SWEET POTATOES
Wash potatoes; leave whole and do not peel. Cover with
cold water; boil until tender, about 35 minutes. Use in
any recipe calling for cooked potatoes or to make the
following casseroles, use 6 cooked, peeled potatoes.
Variations:
Orange: Combine 1/3 cup sugar, 1/3 cup brown sugar
and 1 tablespoon cornstarch. Stir in 1 cup orange juice
and 1 tablespoon grated orange peel. Cook over low heat
until mixture begins to thicken. Pour over sliced potatoes.
Dot with 2 tablespoons butter. Cover and bake in 350°F.
oven for 20 minutes. Baste occasionally. Uncover, turn
potatoes and bake 15 minutes longer.
Sugar: Combine 3/4 cup brown sugar, 1/2 cup water,
1/2 teaspoon salt, 1/4 stick butter and 1/8 teaspoon
cinnamon. Pour over sliced potatoes. Bake, uncovered, in
350°F. oven for 30 minutes. Baste occasionally. Turn once.
Tangy Lemon: Combine 3/4 cup brown sugar, 1/2
teaspoon grated lemon peel and 2 tablespoons lemon
juice. Pour over sliced potatoes. Dot with 2 tablespoons
butter. Bake, uncovered, in 350°F. oven 25 minutes.
Sherry-Orange Pecan: Sprinkle yams with 1/2 cup brown
sugar and 1/3 cup chopped pecans. Pour 1 cup orange
juice, 1 tablespoon grated orange peel and 1/3 cup sherry
over sliced potatoes. Dot with 1/4 stick butter. Cover and
bake in 350°F. oven about 35 minutes or until liquid is
absorbed.
GLAZED SWEET POTATOES
2 tablespoons butter
1 tablespoon water
1/4 cup brown sugar
3 potatoes, cooked
In a heavy skillet, combine butter, sugar and water over
low heat. Add potatoes which have been cut into strips or
large pieces. Continue cooking over low heat, turning
several times, until syrup is very thick and pieces are well
coated, about 15 to 20 minutes. Yield: 6 servings.
ORANGE BAKED SWEET POTATOES
6 potatoes, cooked, peeled 1 teaspoon shredded orange
and halved
peel
1 peeled orange, thinly 2/3 cup corn syrup
sliced
4 tablespoons (1/2 stick)
1/2 teaspoon salt
butter
Layer potatoes and orange slices in buttered baking dish.
Combine remaining ingredients; bring to boil and
simmer, uncovered, for 5 minutes. Pour over potatoes
and oranges. Bake in 375°F. oven for 30 minutes, basting
several times. Yield: 6 servings.
PAN-FRIED SWEET POTATOES
4 cooked potatoes
3 tablespoons butter
Cut potatoes lengthwise in thick slices. In a skillet, fry
potato slices in butter until brown on both sides. Yield:
6 servings.
PECAN SWEET POTATOES
1 1/2 tablespoons cornstarch1 1/2 cups orange juice
3/4 cup light brown sugar, 1/4 cup pecan halves
firmly packed
2 cans (1 pound 7 ounces)
1/4 teaspoon salt
sweet potatoes, drained
1/3 cup butter
Combine cornstarch, sugar, salt, butter and orange juice;
cook until thickened and clear. Arrange potatoes in a
1 1/2-quart casserole; top with pecans. Pour sauce over
casserole; cover. Bake in a 375°F. oven for 1 hour. Yield:
6 servings.
SCALLOPED SWEET POTATOES
2 large sweet potatoes, 1 tablespoon grated orange
cooked
peel
1 large orange, peeled
1/4 teaspoon salt
and sliced
3 tablespoons sugar
1/2 cup orange juice
2 tablespoons butter
Peel and slice potatoes. Place a layer of potatoes in a greased
baking dish; add a layer of orange slices. Sprinkle with
orange peel, salt, and sugar; dot with butter. Repeat until
all ingredients are used. Pour orange juice over top. Cover.
Bake in 350°F. oven for 45 minutes. Yield: 4 servings.
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STUFFED SWEET POTATOES
Make a long slash in top of each baked potato. Scoop out
potato, leaving skin unbroken. Mash well. Beat in 1
tablespoon hot milk and 1 tablespoon butter for each
potato. Season. Return to shells and brown in 400°F.
oven, about 5 to 7 minutes.
Variations: For each cup of mashed sweet potatoes, add
one of the following:
1/4 cup raisins
1/4 cup crushed pineapple
1/4 cup shredded coconut1/4 cup chopped pecans
SWEET POTATO PONE
1/3 cup butter
1/2 teaspoon each:
1/2 cup brown sugar
cinnamon, cloves and
2 eggs, well beaten
nutmeg
3 cups grated raw potatoes1/2 cup cane syrup
2/3 cup evaporated milk
Grated peel of 1 lemon
1/2 teaspoon salt
Grated peel of 1/2 orange
Cream butter and sugar; add eggs, potatoes, milk, salt and
spices. Stir in syrup and peels. Beat mixture thoroughly.
Pour into buttered casserole dish and bake in 350°F. oven
for 50 to 60 minutes. Yield: 6 servings.
SWEET POTATO PUFF
2 cups mashed potatoes
1/4 teaspoon allspice
3/4 cup hot milk
1 tablespoon grated orange
3 tablespoons butter
peel
1/4 teaspoon salt
2 eggs, separated
To the potatoes, add milk, butter, salt, allspice and peel.
Mix well. Add beaten egg yolks. Beat egg whites until
stiff; fold in potato mixture. Place in a baking dish and
bake at 350°F. for 45 minutes. Yield: 6 servings.
SWEET POTATO SOUFFLÉ
1/4 cup sugar
2 eggs, separated
1/2 teaspoon salt
1/2 cup raisins
1 cup scalded milk
1/2 cup chopped pecans
2 tablespoons butter
1 teaspoon nutmeg
2 cups mashed potatoes
Marshmallows
Dissolve sugar and salt in milk; add butter, stirring until
blended. Beat milk mixture into potatoes until light and
fluffy. Blend in yolks, raisins, pecans and nutmeg. Fold in
stiffly beaten egg whites. Pour into buttered baking dish.
Top with marshmallows. Bake in 350°F. oven for 50
minutes or until set. Yield: 6 servings.
PUMPKIN
Baked: Wash and cut pumpkin in half. Rub cut surface
with shortening. Place cut side down on baking sheet. Bake
in 400°F. oven until tender, about 1 hour. Remove fibers
and seeds. Scoop out pulp and press through a potato ricer.
Pressure Saucepan: Cut pumpkin in large pieces. Place in
pressure saucepan; add 3/4 cup water. Cook at 15 pounds
pressure for 10 minutes. Cool pressure saucepan quickly
under cold running water. Remove pumpkin and mash.
Steamed: Halve or quarter pumpkin. Remove seeds and
stringy portions. Cut off rind and cut into small pieces.
Cook, covered, in small amount slightly salted boiling
water for 25 to 30 minutes. Drain; mash well. Place
mashed pumpkin in strainer; let drain 30 minutes to
remove excess liquid.
To serve as a vegetable: Reheat and add butter and spices.
RATATOUILLE
1 pound eggplant
1/2 cup olive oil
2 zucchini
3 medium tomatoes,
2 cloves garlic, minced
coarsely chopped
2 medium onions,
1 tablespoon minced
thinly sliced
parsley
2 medium green peppers, 1 teaspoon salt
cut in thin strips
1/4 teaspoon pepper
Cut unpeeled eggplant in 3/4-inch strips; cut unpeeled
zucchini into thin slices. In a large skillet, sauté garlic,
onions and green peppers in oil, about 15 minutes. Add
remaining ingredients. Cook uncovered, gently stirring
occasionally, until eggplant is tender and there is only a
small amount of liquid. Yield: 8 servings.
VEGETABLES
69
SAUERKRAUT
Remove outside green leaves from 5 pounds of cabbage.
Quarter the head and shred finely. Mix cabbage with 3
1/2 tablespoons salt. Pack gently into the crock with a
potato masher. Repeat until crock is nearly full. Cover
with a cloth, plate and weight. During the curing process,
kraut requires daily attention. Remove scum as it forms,
and wash and scald the cloth often to keep it free from
scum and mold. Fermentation will be complete in 10 to
12 days. As soon as kraut is thoroughly cured, pack into
sterilized jars, adding enough of the kraut juice, or a weak
brine made by dissolving 2 tablespoons salt to a quart of
water, to fill jars to within 1/2-inch of top. Seal; process
in boiling-water bath for 15 minutes. Yield: 5 pint jars.
Note: For 40 pounds of cabbage, use 1 pound of salt.
SPINACH CASSEROLE
2 packages (10 ounces each) 1/2 teaspoon pepper
frozen chopped spinach3/4 teaspoon garlic salt
1/4 cup (1/2 stick) butter3/4 teaspoon celery salt
2 tablespoons flour
1 teaspoon salt
2 tablespoons chopped
1 teaspoon Worcestershire
onion
sauce
1/2 cup evaporated milk
1 roll (6 ounces) Jalapeno
1/2 cup spinach liquid
cheese, cut in pieces
1/4 cup bread crumbs
Place thawed spinach in strainer and press with spoon to
remove liquid. Reserve 1/2 cup liquid. Melt butter; blend
in flour. Add onion and cook until soft but not brown.
Add milk and liquid; cook until thick and smooth.
Remove from heat; add seasonings and cheese; stir until
melted. Combine with spinach and pour into greased 1
1/2-quart casserole. Sprinkle with crumbs and bake in
350°F. oven for 45 minutes. Yield: 6 servings.
BAKED ACORN SQUASH
Allow 1 squash per person, or if very large, 1/2 per
person. Cut in half; scrape out seeds and fibers. Sprinkle
with salt; brush with butter. Place, cut side down, on
cookie sheet. Bake in 400°F. oven for 30 to 45 minutes.
Turn cut side up and prick pulp with fork. Brush with
butter; sprinkle with mixture of brown sugar and
cinnamon. Bake 15 minutes longer.
BAKED SQUASH
Pattypan, Crookneck, Zucchini: Slice squash into 1/2-inch
slices; place in a casserole. Dot with butter, sprinkle with
salt and 1 tablespoon finely chopped onion. Add just
enough water to cover bottom of casserole. Cover and
bake in a 400°F. oven for 30 to 40 minutes. For
6 servings, use 3 pounds squash.
PAN-FRIED SQUASH
2 pounds summer squash2 tablespoons butter
1 small onion, minced
1/2 teaspoon salt
Peel and cube squash; sauté with onion in sizzling butter
over low heat until tender, about 20 minutes. Do not add
water. Season with salt. Yield: 4 servings.
SQUASH CASSEROLE
2 cups cooked yellow squash1 cup seasoned bread
1 small onion, chopped
crumbs
2 teaspoons sugar
1 cup grated mild cheese
2 eggs, well beaten
1 teaspoon salt
1 can (10 1/2 ounces)
1/4 teaspoon pepper
condensed mushroom
2 teaspoons Worcestershire
soup
sauce
Combine squash, onion, sugar, eggs, soup, 1/2 cup
crumbs, 1/2 cup cheese, salt pepper and sauce. Pour into
1 1/2 quart greased casserole. Top with remaining 1/2 cup
cheese, and remaining 1/2 cup crumbs. Bake in 350°F.
oven for 30 minutes. Yield: 6 servings.
SCALLOPED SQUASH
8 medium summer squash1/2 cup milk
1 large onion, sliced
2 tablespoons butter
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 cup fresh bread crumbs
Dash red pepper
2 cups grated sharp cheese
Cut squash in 2-inch pieces; cook with onion until
tender, about 10 minutes. Drain and place in 2 1/2-quart
greased casserole. Combine egg, pepper, milk, butter, salt,
bread crumbs and 1 cup cheese; pour over squash. Top
with remaining 1 cup cheese. Bake in 350°F. oven for
30 minutes. Yield: 8 servings.
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SMOTHERED SQUASH
Cook whole or cut into slices or cubes. It is not necessary
to peel tender squash. Cook squash in a covered saucepan
over low heat in a small amount of water, about 1/4 cup
for 6 servings, for 8 to 15 minutes. During cooking, add
finely chopped onion, a tablespoon butter and a pinch of
sugar. When tender, uncover saucepan and boil rapidly
for a few minutes to evaporate excess liquid.
SQUASH CROQUETTES
4 squash, cubed
1/4 cup grated Parmesan
1 small onion, chopped
cheese
Salt and pepper
1 cup cracker crumbs
1 egg, beaten
2 tablespoons butter
Cook squash and onion in small amount of salted water.
Drain well; mash until smooth. Season. Add egg, cheese,
1/2 cup cracker crumbs and butter. Form into balls and
roll in remaining crumbs. Fry in deep fat until brown.
Yield: 6 servings.
STUFFED SQUASH
4 squash
Dash black pepper
1 cup soft bread crumbs
1 egg, well beaten
1 large onion, finely
1 teaspoon chopped
chopped
parsley
1 clove garlic, minced
1 sprig thyme
3 tablespoons butter
1/2 cup buttered bread
1/2 teaspoon salt
crumbs
Simmer squash in salted water until tender. Cut in half;
remove seeds and carefully spoon out pulp. Chop pulp
and add bread crumbs. Sauté onion, garlic and one of the
variations listed below in butter over medium heat until
tender, about 10 to 15 minutes. Stir in pulp, salt and
pepper; continue cooking for 5 minutes, stirring
frequently. Cool. Add egg, parsley, and thyme; mix
thoroughly. Fill vegetable shells and sprinkle top with
buttered crumbs. Bake in 375°F. oven for 25 minutes.
Yield: 8 servings.
Variations:
Shrimp Stuffing: Add 1/2 pound shrimp, coarsely
chopped.
Ham Stuffing: Add 1/2 pound ham, coarsely chopped.
Ground Meat: Add 1/2 pound ground meat, drain excess
drippings.
YELLOW SQUASH MOLD
1 cup soft bread crumbs
3 tablespoons minced
1/2 cup scalded milk
pimiento
1 1/2 cups mashed and 2 tablespoons minced
drained squash
parsley
1 cup diced cheese
1 tablespoon minced onion
Salt and pepper
3 tablespoons melted butter
Soak crumbs in milk; add remaining ingredients. Pour
into a greased 1 1/2-quart mold; set in pan and add hot
water, about 1-inch deep. Bake in 350°F. oven until firm,
about 1 1/2 hour. Yield: 6 servings.
SUCCOTASH
2 ears corn
1/2 onion, minced
2 cups cooked lima beans 1 tablespoon butter
and liquid
1/2 teaspoon salt
1/8 teaspoon pepper
Cut corn from cob and scrape to remove liquid. Drain
beans and combine liquid with corn and onion. Cook
over low heat until tender, about 5 to 7 minutes. Add
beans, butter, salt and pepper; cook 5 minutes. Yield:
4 servings.
BAKED TOMATOES
Place tomato halves in a greased shallow baking dish;
brush with melted butter. Sprinkle with salt and pepper.
Top with buttered cracker crumbs. Bake in 375°F. oven
for 20 minutes or until tender. For green tomatoes, cover
bottom of baking dish with hot water and cook 45
minutes or until tender.
FRIED GREEN TOMATOES
4 large green tomatoes
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cornmeal
1/8 teaspoon pepper
1/2 cup oil
Slice tomatoes crosswise in 1/4-inch slices. Sprinkle with
salt, pepper and sugar. Coat with cornmeal. Fry slices, a
few at a time, in a small amount of oil until brown on
both sides, about 10 minutes. Yield: 4 servings.
Ripe tomatoes: Cut ripe tomatoes in 1/2-inch thick
slices. Combine 1/2 cup dry bread crumbs or flour,
1/2 teaspoon salt and 1/8 teaspoon pepper; coat slices
with crumb mixture. Fry as above.
VEGETABLES
71
GREEN TOMATO PIE
8 medium-size green
1 recipe plain pastry
tomatoes, sliced
1/2 teaspoon salt
2 tablespoons lemon juice1/4 teaspoon cinnamon
1 teaspoon grated lemon 3/4 cup sugar
peel
1 tablespoon butter
2 tablespoons cornstarch
Cook tomatoes with lemon juice, peel, salt and
cinnamon, stirring frequently for about 15 minutes.
Combine sugar and cornstarch; add to tomato mixture
and cook until clear, stirring constantly. Add butter; cook
slightly and pour into unbaked pie shell. Cover with top
pastry; seal edges and prick top. Bake in 425°F. oven for
40 to 50 minutes.
GRILLED TOMATOES
3 tomatoes
1 tablespoon minced
6 tablespoons grated
parsley
Parmesan cheese
3 tablespoons bread crumbs
Salt and pepper
Cut tomatoes into halves. Season with salt and pepper.
Arrange halves, cut side up, on broiler grid. Combine
remaining ingredients; sprinkle over each half. Dot with
butter. Broil 5 minutes. Yield: 6 servings.
Variation: Combine 1/2 cup seasoned bread crumbs,
1/2 cup shredded sharp process American cheese, 1
tablespoon melted butter. Sprinkle over each tomato
half; garnish with parsley. Broil 3 inches from source of
heat for 5 minutes.
SCALLOPED TOMATOES
3 1/2 cups sliced tomatoes1/8 teaspoon pepper
1 small onion, minced
1/2 teaspoon sugar, if
2 tablespoons minced
desired
green pepper
2 cups soft bread crumbs
1 teaspoon salt
2 tablespoons butter
Combine tomatoes, onion, green pepper, salt, pepper, and
sugar. In a baking dish, alternate layers of tomato mixture
and bread crumbs, ending with crumbs. For thinner
mixture, use only 1 cup crumbs. Dot with butter. Bake in
375°F. oven for 20 to 30 minutes for ripe tomatoes, 45
minutes for green. Yield: 6 servings.
STEWED TOMATOES
1 small onion, minced
1/4 cup seasoned bread
1 1/2 teaspoons oil
crumbs
1/4 pound ham seasoningSalt and pepper
6 peeled tomatoes, diced
1 sprig parsley, minced
1/2 teaspoon sugar
1 small bay leaf
Sauté onion in oil. Add ham, tomatoes and sugar; cook
until lightly browned. During this cooking period, add
bread crumbs slowly. Add remaining ingredients; simmer
for 15 to 20 minutes or until desired consistency. Yield:
6 servings.
STUFFED TOMATOES
6 large tomatoes
1/2 cup (1 stick) butter
1/2 cup chopped green 3 cups French bread cubes
onions
Salt and Pepper
2 cloves garlic, minced
1/3 cup bread crumbs
1/2 pound finely chopped1 tablespoon butter
ham, shrimp or crab meat
Slice tops off tomatoes; scoop out center and chop. Sauté
onion, garlic, ham and tomato in butter for 5 to 7
minutes; add bread cubes. Season with salt and pepper;
stuff into shells. Cover with bread crumbs; dot with
butter. Place in a greased pan; bake in 350°F. oven for
25 minutes. Yield: 6 servings.
TURNIP GREENS
2 bunches turnip greens
1/2 pound salt pork or
1/2 cup water
bacon, sliced
Remove stems from turnip greens and wash thoroughly.
In a covered saucepan, place greens, water and salt pork.
Cook greens for 30 minutes. Add turnips, which have
been peeled and quartered; continue cooking until greens
and turnips are tender, about 30 minutes. Yield:
4 servings.
72
T
Cooking with Energy
VEGETABLES WITH CREOLE SAUCE
1/4 cup chopped green 1/2 teaspoon sugar
pepper
1 can (16 to 17 ounces)
1 large onion, chopped
tomatoes
2 stalks celery, chopped
1 bay leaf
1 clove garlic, minced
1 sprig thyme
3 tablespoons butter
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
Sauté green pepper, onion, celery and garlic in butter,
about 5 to 8 minutes. Stir in remaining ingredients.
Cover and simmer about 40 minutes, stirring frequently.
Place cooked vegetable into a baking dish; add sauce and
bake in 325°F. oven for 20 minutes. Sauce can be frozen.
Yield: 2 1/2 cups.
CREOLE ZUCCHINI
2 onions, chopped
1/4 cup cooking oil
3 stalks celery, chopped
1 can (1 pound 13 ounces)
1 small green pepper,
tomatoes
chopped
1 small bay leaf
1 clove garlic, minced
4 medium zucchini
Sauté onions, celery, green pepper and garlic in oil. Add
tomatoes and bay leaf. Cover and simmer for 1 hour.
Remove bay leaf. Add thinly sliced squash; simmer for
1 hour. Remove cover and cook to desired thickness.
Yield: 6 servings.
STUFFED ZUCCHINI
3 zucchini
2 tablespoons olive oil
1/2 pound ground beef
1 can (10 3/4 ounces)
1/2 cup chopped onion
condensed tomato soup
1 clove garlic, minced
3/4 cup grated Parmesan
1/2 cup minced green
cheese
pepper
1/2 cup seasoned bread
2 teaspoons oregano
crumbs
Cut zucchini in half lengthwise; scoop out seeds and pulp,
leaving a 1/4-inch shell. Chop seeds and pulp; reserve. In
a skillet, sauté meat, onion, garlic, pepper and oregano in
oil. Add chopped pulp and seeds, 1/4 cup soup, 1/2 cup
cheese and bread crumbs; blend well. Spoon mixture into
zucchini shells. Arrange stuffed zucchini in 13 x 9 x 2-
inch baking dish. Pour remaining soup over and around
zucchini. Sprinkle with remaining cheese. Cover and bake
in a 375°F. oven for 45 minutes or until tender. Uncover
and bake 5 minutes longer. Yield: 6 servings.
ZUCCHINI OR CUCUZZA
Cut off ends; wash and cut into slices 1/4-inch thick.
Cook in 1/2 cup boiling salted water until almost tender,
about 10 minutes. Drain and use one of the variations
below:
Buttered: Sauté 2 cloves garlic in 1/3 cup butter for 5
minutes; remove garlic and pour over zucchini. Season
with salt and pepper; sprinkle with Parmesan cheese.
Casserole: Sauté 1 minced onion in 4 tablespoons olive oil;
add 2 tablespoons minced parsley. Arrange alternate layers
of zucchini, sliced tomatoes and onion-oil mixture.
Sprinkle with salt, pepper and Parmesan cheese. Bake in
375°F. oven for 30 minutes.
VEGETABLES
73
E
ntrees
T
Cooking with Energy
THE POWER OF PEOPLE
T
Cooking with Energy
BAKING A HAM
1. Do not remove rind.
2. Place whole ham or ham pieces fat side up on a rack
in a shallow pan.
3. Do not add water or cover the ham.
4. Bake in a 325°F oven. Refer to Timetable for Baking
Ham for cooking hours, or the meat thermometer
should register 130°F;. for fully cooked hams, 160°F.;
for cook-before-eating ham (except shoulder cuts)
should be 170°F.
5. To glaze ham, remove from oven 30 minutes before
end of cooking time. Pour off drippings. Remove rind
and score fat. Stud with cloves. Spread on glaze if
desired and complete baking period.
6. For easier slicing, allow ham to stand 15 to 20
minutes after removing it from oven.
TIMETABLE FOR BAKING HAM
IN A 325°F OVEN
Type of Ham
Pounds
Hours to Cook
FULLY COOKED
Whole bone-in
12 - 16
3 - 3 3/4
Whole boneless8 - 12
2 1/4 - 3
Half bone-in
5 - 7
1 3/4 - 2 1/4
Half boneless
4 - 5
1 1/2 - 2
COOK-BEFORE-
EATING
Whole
12 - 16
3 1/2 - 4 1/2
Half
5 - 7
2 1/2 - 3
Shoulder (Picnic) 6
3 1/2
Shoulder Butt
2 - 4
1 1/2 - 2 1/2
CANNED
Small
4 - 6
1 1/4 - 2
Large
8 - 13
2 1/2 - 3
PURCHASE INFORMATION
Ham, bone-in............................. 1/2 pound per person
Ham, boneless............................ 1/4 pound per person
Spareribs................................ 3/4 - 1 pound per person
Bacon.......................................... 2 - 3 slices per person
SIMMERING METHOD
1. Place ham in saucepan with water to cover.
2. Add sliced onions, if desired.
3. Bring to boiling point; reduce heat until water just
simmers, but does not bubble.
4. Cover and simmer until tender. Refer to Timetable
for Simmering Ham.
5. If ham is not to be served hot or glazed, let cook in
cooking water.
6. To bake, remove ham from liquid, remove rind, score
and sprinkle with brown sugar. Bake at 350°F oven
for 30 minutes.
TIMETABLE FOR SIMMERING HAM
IN A 325°F OVEN
Type of Ham
Pounds
Hours to Cook
Cured Ham, whole12 - 16
4 -5
Cured, Country
Style ham,
shank or butt
5 - 8
2 - 3
Cured Picnic
Shoulder
5 - 8
3 - 4
Cured Shoulder
Butt, boneless
2 - 3
1 1/2 - 2
Pork Hocks
3/4 - 1
2 1/2 - 3
HAM GUIDE - CURED AND COUNTRY STYLE
BARBECUED LIMAS AND FRANKS
1 medium onion, diced
1 1/2 teaspoons salt
1 clove garlic, minced
1 tablespoon Worcestershire
3 tablespoons olive oil
sauce
1 can (8 ounces) tomato 3 tablespoons catsup
sauce
4 cups cooked large
1/4 cup brown sugar
dry limas
3 tablespoons lemon juice6 frankfurters
1 teaspoon dry mustard
In a saucepan, sauté onion and garlic in olive oil until
tender. Stir in tomato sauce, brown sugar, lemon juice,
mustard, salt, Worcestershire and catsup. Heat to boiling.
Pour over drained beans in baking dish. Cover; bake in a
350°F. oven for 1 1/2 hours, adding hot bean liquid if
needed. Score frankfurters and press lightly into top of
sauce. Bake an additional 30 minutes. Yield: 6 servings.
LIMA BEAN CASSEROLE
1 package (10 ounces) 3/4 cup sliced celery
frozen green lima beans1/4 cup minced parsley
1 can (10 1/2 ounces)
1 can (3 1/2 ounces)
condensed cheese soup
French fried onion rings
1/2 cup milk
Into a bowl, empty package of lima beans. Pour boiling
water over beans and break beans apart. Drain. Combine
cheese soup and milk; add beans, celery, parsley and half
the onion rings. Bake in 350°F. oven for 30 minutes. Top
casserole with remaining onion rings and continue baking
for 10 minutes longer. Yield: 6 servings.
LIMA BEANS WITH SALT MEAT
1/2 pound salt meat
2 packages frozen lima
1 1/2 cups water
beans
1 onion, minced
In a covered saucepan, bring water and salt meat to a boil
and simmer until tender, about 1 hour. Remove meat;
add lima beans to the cooking water. If needed, add
additional water. Cover and cook beans until tender,
about 20 to 30 minutes. Serve beans over rice with
sliced salt meat. Yield: 4 servings.
NEW ORLEANS RED BEANS
2 cups dried red beans
Dash cayenne
5 cups water
2 onions, chopped
2 tablespoons bacon
2 cloves garlic, chopped
drippings
1 teaspoon salt
1/2 pound ham or
1/2 teaspoon pepper
pickled pork
Wash beans and soak in water overnight. Heat drippings
in pressure saucepan; add meat and brown slowly on both
sides. Stir in onions and garlic; sauté for 6 minutes. Add
remaining ingredients and bring to boil. Stir. Cover; cook
at 15 pounds pressure for 40 minutes. When the pressure
returns to zero (follow directions of manufacturer),
remove cover. The beans will be cooked; however, there
will be an excess amount of water. For thick, creamy
beans, remove cover and cook 20 minutes longer over
very low heat. Stir frequently and mash lightly with
spoon. Yield: 6 servings.
PORK AND BEAN CASSEROLE
2 cans (1 pound each) 1 onion, minced
pork and beans with
2 tablespoons cane syrup
tomato sauce
2 slices bacon
1/4 cup catsup
Combine beans, catsup, onion and syrup in 1 1/2-quart
casserole; top with bacon slices. Bake in 350°F. oven for
1 hour. Yield: 6 servings.
RED BEANS A LA CREOLE
2 cups dried red beans
Salt and pepper
1 1/2 quarts water
2 onions, chopped
Ham bone
2 cloves garlic, chopped
Wash and sort beans. Add water and boil 2 minutes.
Remove from heat; soak 1 hour. Add ham bone and
remaining ingredients. Cover and bring to boil. Reduce
heat and simmer for 2 hours or until tender. During last
20 minutes of cooking, mash several spoons of beans and
stir thoroughly. Yield: 6 servings.
ENTREES
75
GLAZED MEAT LOAF
1 1/2 pounds ground beef2 tablespoons chopped
3/4 cup quick-cooking
parsley
oats, uncooked
1 can (6 ounces) tomato
2 eggs, slightly beaten
paste
1 onion, chopped
1/2 green pepper, cut in
1 clove garlic, minced
strips
1 tablespoon salt
1/2 teaspoon pepper
Mix all ingredients thoroughly, except green pepper. Pack
firmly into 8 x 3 x 4-inch loaf pan. Chill 1 hour. Unmold
into shallow baking pan. Cover with Glaze.* Bake in
350°F. oven for 1 hour. Garnish with pepper strips. Yield:
6 servings.
*Glaze : Combine 1/2 cup chili sauce, 2 tablespoons
brown sugar, 1/4 teaspoon dry mustard and 1/2 teaspoon
liquid gravy seasoning.
BAKED SHORT RIBS
2 1/2 pounds short ribs4 tablespoons soy sauce
4 cloves garlic, sliced
4 tablespoons water
4 tablespoons catsup
1 teaspoon salt
Pour 2 cups water into broiler pan; place ribs on broiler
grid over water and cover with foil. Bake in 450°F. oven
for 10 minutes; reduce temperature to 350°F. for 35
minutes. Combine remaining ingredients and pour over
ribs in baking pan. Bake in 350°F. oven, uncovered, until
tender, about 45 minutes. Yield: 4 servings.
BEEF BOURGUIGNONNE
1/8 pound salt pork, diced1/4 teaspoon each of
12 small white onions
pepper, marjoram,
2 pounds round steak,
thyme
cut into 2" cubes
1 cup red wine
2 tablespoons flour
1 cup beef bouillon
1/2 teaspoon salt
12 small potatoes, peeled
1 cup sliced mushrooms
Download rom Woodstoves.pdf
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