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Tuesday, September 20, 2011

An Autumn Gift; A Cookbook and Craft Guide

My students and I compile theses; I know the photos won't translate, but I will include a few. Some of the receipes are historic, and some are by caterers. Some are mine or my mothers, and the crafts attempt to do a little something for every holiday. I hope you like it. You may print it out; it makes a nice raffle basket gift or stocking stuffer.

Arctic Dairy Cookies



2 c sugar
1 c lard (I used Crisco Cooking Sticks)
2 eggs
1 c sour milk (add vinegar to your milk to make it sour, about a Tablespoon)
½ t salt
1 t soda
1 t lemon extract
4 ½ c flour

Cream lard and sugar and then add the eggs and beat well. Sift dry ingredients and add alternately with sour milk. Drop on a greased pan and bake for 15 minutes.
Frost when cooled.

BEEF BRISKET

4 LBS. BEEF BRISKET – TRIMMED
¼ CUP WORCHESHIRE SAUCE
½ TEASPOON SAGE
½ CUP SUGAR
1 TEASPOON CELERY SALT
1 TEASPOON TABASCO SAUCE
1 ½ CUPS KETCHUP

HEAT ALL SAUCE INGREDIENTS UNTIL THE SUGAR IS DISSOLVED.
POUR A BIT OF SAUCE IN THE PAN BEFORE YOU PUT THE MEAT IN.
POUR THE REMAINING SAUCE ON THE BRISKET.
COVER WITH FOIL AND MARINATE OVERNIGHT. TURN 2-3 TIMES.
BAKE AT 275 DEGREES FOR 4-5 HOURS.
CONNOISSEUR’S CASSEROLE

CASSEROLE
1 12-OUNCECAN WHITE SHOE PEG CORN, DRAINED
1 16-OUNCE CAN FRENCH CUTSTRING BEAN, DRAINED
½ CUP CELERY, CHOPPED
½ CUP ONION, CHOPPED
1 2-OUNCE JAR PIMIENTOS, CHOPPED
½ CUP SOUR CREAM
½ CUP CHARP CHEDDAR CHEESE, GRATED
1 10¾-OUNCE CAN CREAM OF CELERY SOUP
½ TEASPOON SALT
½ TEASPOON PEPPER

TOPPING
1 CUP RITZ CRACKER CRUMBS
½ STICK BUTTER, MELTED
½ CUP SLIVERED ALMONDS

MIX ALL INGREDIENTS EXCEPT TOPPING. PLACE IN A 1½ -QUART CASSEROLE. SPRINKLE TOPPING OVER CASSEROLE. BAKE AT 350 DEGREES FOR 45 MINUTES.

EASY FRESH PEACH COBBLER
2 CUPS PEACHES, PEELED AND SLICED
½ CUP SUGAR
1 STICK BUTTER
1 CUP SUGAR
½ CUP MILK
1 CUP PLAIN FLOUR, SIFTED
1½ TEASPOONS BAKING POWDER
PINCH OF SALT

MIX PEACHES WITH ½ CUP SUGAR. LET STAND FOR 30 MINUTES OR UNTIL JUICE FORMS. MELT BUTTER IN 2 QUART BAKING DISH. MAKE BATTER OF REMAINING INGREDIENTS. POUR BATTER OVER BUTTER, AND THEN POUR FRUIT AND JUICE OVER BATTER. DO NOT STIR!!! BAKE AT 350 DEGREES FOR 30-45 MINUTES OR UNTIL BROWN.

FUDGE
4 ½ CUPS WHITE SUGAR 1½ BAGS OF SEMI-SWEET CHOCOLATE CHIPS
1 12-OZ. EVAPORATED MILK 10-OZ. FLUFF OR MARSHMELLOW CREME
½ CUP BUTTER 1 CUP CHOPPED WALNUTS (OPTIONAL)
1 11½-OZ. BAG OF MILK CHOCOLATE CHIPS 1 TEASPOON VANILLA

MIX CHIPS, FLUFF AND NUTS IN LARGE BOWL. SET ASIDE. BUTTER BOTTOM OF JELLY ROLL PAN OR LARGE CAKE PAN. PUT SUGAR, BUTTER, MILK, AND VANILLA IN LARGE PAN. BRING TO A BOIL. TURN DOWN SO IT IS A NICE ROLLING BOIL. COOK 5 MINUTES, STIRRING CONSTANTLY. POUR OVER SHIP MIXTURE UNTIL MELTED AND WELL MIXED. POUR INTO PAN AND LET COOL.

LOVE NOTES (LEMON BARS)

CRUST:
2 CUPS PLAIN FLOUR, SIFTED
½ CUP 4X POWDERED SUGAR
1 CUP BUTTER
TOPPING:
4 EGGS, SLIGHTLY BEATEN
2 CUPS GRANULATED SUGAR
6 TABLESPOONS LEMON JUICE
1 TEASPOON BAKING POWDER
¼ CUP PLAIN FLOUR

CRUST:
CUT FLOUR AND POWDERED SUGAR INTO BUTTER UNTIL MIXTURE CLINGS TOGETHER. PRESS DOUGH INTO A 13x9 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 25 MINUTES. COOL TO ROOM TEMPERATURE BEFORE PUTTING ON THE TOPPING. THIS IS ESSENTIAL FOR A CRISP CRUST.

TOPPING:
MIX EGGS, SUGAR AND LEMON JUICE TOGETHER. WHEN WELL BLENDED, ADD REMAINING INGREDIENTS. MIX WELL. POUR OVER BAKED CRUST. BAKE AT 350 DEGREES FOR 25 MINUTES. SPRINKLE WITH POWDERED SUGAR. COOL COMPLETELY, AND THEN CUT INTO BARS.
INGREDIENTS
Serves 4.
• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers
• 2 tablespoons butter
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves DIRECTIONS
1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.


NORWEGIAN KRINGLAR

PART ONE:

MIX LIKE PIE CRUST: 1 CUP FLOUR
½ CUP BUTTER
1 TABLESPOON WATER
PAT ON COOKIE SHEET IN TWO LONG STRIPS, 3” WIDE

PART TWO:

PUT IN SAUCEPAN: 1 CUP WATER
½ CUP BUTTER

HEAT TO BOILING POINT, AS YOU TAKE FROM STOVE, ADD 1 CUP FLOUR

STIR UNTIL SMOOTH. BEAT IN, ONE AT A TIME, 3 EGGS, BEATING UNTIL SMOOTH. AFTER EACH ADDITION AND ½ TEASPOON VANILLA EXTRACT. SPREAD LIGHTLY ON PART ONE. BAKE AT 375 DEGREES FOR 45 MINUTES.

PART THREE:

FROST WITH: 2 CUPS POWDERED SUGAR
2 TABLESPOONS CREAM
2 TABLESPOONS BUTTER
1 TEASPOON VANILLA EXTRACT

POTATO CASSEROLE

2 LBS. FROZEN HASH BROWNS 1 TSP. GARLIC SALT
1 PINT SOUR CREAM 1 TSP. SALT
8 OZ. SHREDDED SHARP CHEDDAR CHEESE 1 TSP. PEPPER
1 CAN UNDILUTED CREAM OF CHICKEN SOUP 1 STICK BUTTER, MELTED
½ CUP DICED ONION 4 CUPS CORNFLAKES

MIX ALL INGREDIENTS EXCEPT BUTTER AND CORNFLAKES. PUT INTO GREASED PAN, 9x13. COMINE THE CORNFLAKES AND BUTTER. SPREAD ON TOP. BAKE 75 MINUTES AT 350 DEGREES.


Recipe: Beef Stir-Fry with Mushrooms and Spinach

Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.

Ingredients:
• 1 bag porcini mushrooms
• 3 Tbs. lite soy sauce, plus more for serving
• 1 Tbs. cornstarch
• 1 Tbs. dry sherry or Chinese rice wine (optional)
• 1 tsp. sugar
• 1 Lbs. boneless sirloin steak, thinly sliced across the grain
• 2 tsp. vegetable oil
• 2 tsp. Oriental sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, minced
• 1 cup scallions, chopped
• 1/3 Lbs. spinach\cooked, washed, tough stems discarded
Cooking Directions:
Cover mushrooms with hot water in a bowl. Let soak 15 minutes. Drain, reserving liquid. Rinse mushrooms under running water. Pat dry and slice. Set aside. Combine next 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced steak in a mixing bowl. Pour marinade over steak and toss to coat. Heat vegetable oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add steak and marinade and stir-fry 2 minutes or until steak begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and reserved mushroom soaking liquid. Stir-fry another 45 seconds. Season to taste with pepper. Serve with additional soy sauce

Per Serving: calories 310, fat 14.3g, calories from fat 42%, protein 37.0g, cholesterol 100.9mg, dietary fiber 1.8g

Nutrients Exchanges
Calories 310 Milk Exchanges 0.0
Protein 37.0g Vegetable Exchanges 0.8
Carbohydrates 8.5g Fruit Exchanges 0.0
Dietary Fiber 1.8g Bread Exchanges 0.1
Sugar 1.9g Other Carbohydrates/Sugar Exchanges 0.1
Fat Total 14.3g Lean Meat Exchanges 0.0
Saturated Fat 4.9g Very Lean Meat/Protein Exchanges 4.5
Mono-unsaturated Fat 6.2g Fat Exchanges 2.1
Poly-unsaturated Fat 3.3g
% Calories from Fat 42%
Cholesterol 100.9mg
Sodium 509.2mg
Vitamins Minerals
Vitamin A 358.0IU Calcium 92.3mg
Thiamin (B1) 0.8mg Copper 0.6mg
Riboflavin (B2) 0.7mg Iron 6.0mg
Niacin (B3) 5.7mg Magnesium 84.3mg
Vitamin B6 0.8mg Manganese 0.7mg
Vitamin B12 3.2mcg Phosphorus 327.6mg
Vitamin C 9.2mg Potassium 767.8mg
Vitamin E 2.5IU Selenium 38.3mcg
Folate 93.0mcg Sodium 509.2mg
Pantothenic Acid 0.9mg Zinc 8.0mg



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