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Apple Roast Pork
Apple Smoked Beef
Apple Stuffed Pork Roast
Apple-Sausage Pie
Apple-Stuffed Pork Chops
Assorted Sausage Supper
Bacon Corn Muffins
Bean Salad
Beef Pot Roast
Bread Stuffing
Buttermilk Dumplings
Carnival Corndogs
Chicken and Dumplings
Chicken-Fried Steak with Cream Gravy
Corned Beef-Cheddar Spread
Corned Beef-Horseradish Spread
Cottage Yorkshire Pudding
Country Sausage
Cream Cheese Biscuits
Creamed Onions
Deviled Ham Spread
Dill Bread
Dumplings
English Muffins
Four Bean Salad
French-Fried Onion Rings
Fried Chicken Maryland
Glazed Bbq Frankfurters
Glazed Corned Beef
Glazed Onions
Glazed Sweet Potatoes
Gourmet Poultry Seasoning Rub
Great Beans
Grilled Pork and Apples
Grilled Wiener Winders
Ham Rolls
Head Cheese
Herb Stuffed Pork Chops
Herbed Breadcumbs
Herbed Pork Roast
Herbed Sausage Meatballs
Holiday Sweet-Sour Onions
Honey Glazed Chicken
Leftover Mashed Potato Puffs
Louisiana Fried Chicken
Mama's Meat Loaf
Mama's Zucchini Bread
Many Bean Soup
Marinated Cole Slaw
Mashed Potato Pancakes
Mashed Potato Puffs
Mini Corndog Appetizers
Navy Bean Soup
New England Boiled Dinner
Old Style Baked Beans
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| 3 | pounds boneless pork |
| 1 | tablespoon salt |
| 3 | tablespoons peanut oil |
| 2 | sprigs rosemary |
| 3 | pounds potatoes, large dice |
| 2 | cups peeled, cored, sliced apples |
| 1 | cup thinly sliced onion |
| 3/4 | cup apple cider |
| 1 | teaspoon black pepper |
RUB PORK WELL WITH SALT AND OIL
PLACE ROSEMARY INTO A ROASTING PAN
PLACE ROAST ON TOP OF ROSEMARY
ROAST @ 350 DEGREES FOR 15 MINUTES
SURROUND ROAST WITH ONION AND APPLE SLICES
PLACE POTATOES ONTO APPLES AND ONIONS
POUR CIDER OVER ROAST AND GARNISH
SPRINKLE WITH BLACK PEPPER
INSERT A MEAT THERMOMETER
ROAST @ 350 DEGREES FOR 1-2 HOURS, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
ALLOW TO REST FOR 20-30 MINUTES BEFORE CARVING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 679 - Calories from Fat 203
Percent Total Calories From: Fat 30%, Protein 31%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 7g, Cholesterol 148mg, Sodium 1336mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 0g, Protein 52g, Vitamin A 44 units, Vitamin C 40 units, Calcium 0 units, Iron 5 units
| 10 to 8 | pounds cross rib roast |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 5 to 4 | pounds apple wood chips |
MASSAGE SALT AND PEPPER INTO ROAST
SOAK CHIPS IN WATER FOR 30 MINUTES
PLACE CHIPS ON CHARCOAL IN BRAZIER
PLACE MEAT ON A ROASTING RACK
PLACE RACK ONTO GRILL, AWAY FROM COALS
COVER AND ROAST FOR 3 HOURS, TO AN INTERNAL TEMPERATURE OF 140 DEGREES FOR RARE, 150 DEGREES FOR MEDIUM RARE, AND 160 DEGREES FOR MEDIUM
ADDING ADDITIONAL CHARCOAL AS NEEDED TO MAINTAIN FIRE OR FINISH COOKING IN AN OVEN
ALLOW TO REST 30 MINUTES BEFORE CARVING OR WRAP IN FOIL, COOL, THEN CHILL COMPLETELY BEFORE CUTTING
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 208 - Calories from Fat 92
Percent Total Calories From: Fat 44%, Protein 56%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 86mg, Sodium 189mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 2 | tablespoons butter |
| 1 | cup minced onion |
| 1/2 | cup chopped cashews |
| 2 | cups medium dice bread |
| 1 | cup peeled, seeded, minced apple |
| 1 | cup minced celery |
| 1 | teaspoon minced parsley |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | tablespoon strained fresh lemon juice |
| 4 | pounds boneless pork loin roast |
| 2 | tablespoons peanut oil |
| 3/4 | cup apple cider, or apple juice |
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND CASHEWS, HEAT AND STIR FOR 5 MINUTES
ADD BREAD, APPLES, CELERY, AND MINCED PARSLEY
HEAT AND STIR FOR 4-5 MINUTES
STIR IN LEMON JUICE, SALT, AND PEPPER
REMOVE FROM HEAT, COOL
SPREAD STUFFING ONTO LEAN SIDE OF PORK
ROLLUP AROUND STUFFING AND SECURE WITH COTTON TWINE
RUB WITH SALT AND PEPPER
PLACE ONTO A RACK, IN A ROASTING PAN
INSERT A MEAT THERMOMETER
ROAST @ 325 DEGREES FOR 1-1/2 TO 2-1/2 HOURS, TO AN INTERNAL TEMPERATURE OF 165 DEGREES
REMOVE ROAST FROM PAN, SET ASIDE TO REST
REMOVE RACK FROM PAN, SET ASIDE
DEGREASE PAN DRIPPINGS
HEAT OVER A MEDIUM-LOW FLAME
WHISK IN CIDER TO DEGLAZE PAN
POUR OVER ROAST
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 611 - Calories from Fat 325
Percent Total Calories From: Fat 53%, Protein 31%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 12g, Cholesterol 154mg, Sodium 484mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 164 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units
| 1/4 | cup cutup, well chilled butter |
| 1/2 | cup flour |
| 1/2 | pound pork sausage |
| 1 | tablespoon butter |
| 1 | cup peeled, cored, diced apple |
| 2 | each egg yolks, beaten |
| 1 | each egg, beaten |
| 1 | cup heavy cream |
| 1/4 | teaspoon salt |
| 1/2 | cup finely grated sharp cheddar cheese |
COMBINE CHILLED BUTTER WITH FLOUR AND A PINCH OF SALT
MIX TO THE CONSISTENCY OF COARSE CRUMBS
MIX IN 1-2 TABLESPOONS ICE-COLD WATER JUST TO BIND MIXTURE COVER AND CHILL FOR 30-60 MINUTES
MEANWHILE COOK SAUSAGE IN A SKILLET, OVER A MODERATE FLAME, UNTIL WELL BROWNED
DRAIN WELL AND SET ASIDE
HEAT 1 TABLESPOON BUTTER IN ANOTHER SKILLET, OVER A MEDIUM FLAME
ADD APPLES AND SAUTE FOR 1-2 MINUTES, JUST UNTIL SOFTENED REMOVE FROM HEAT AND SET ASIDE TO COOL
COMBINE YOLKS, EGG, CREAM, AND SALT-MIX WELL, SET ASIDE ROLLOUT DOUGH AND PRESS INTO THE BOTTOM OF A 9-INCH PIE PAN CRUMBLE THE SAUSAGE INTO THE BOTTOM OF THE CRUST
ARRANGE THE APPLES ONTO THE SAUSAGE
SPRINKLE WITH THE GRATED CHEESE
POUR EGG MIXTURE OVER THE TOP
BAKE @ 350 DEGREES FOR 50-60 MINUTES, UNTIL WELL SET
REMOVE FROM OVEN AND ALLOW TO COOL FOR 15-30 MINUTES, UNTIL FIRM ENOUGH TO CUT
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 473 - Calories from Fat 377
Percent Total Calories From: Fat 80%, Protein 10%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 22g, Cholesterol 217mg, Sodium 645mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1212 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | cup croutons |
| 1/2 | cup peeled, seeded, minced apple |
| 1/2 | cup finely grated cheddar cheese |
| 2 | tablespoons seedless golden raisins |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground cinnamon |
| 2 | tablespoons strained fresh orange juice |
| 2 | tablespoons melted unsalted butter |
| 6 | each 2-inch thick pork chops |
| 1/2 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
COMBINE CROUTONS, APPLES, CHEESE, RAISINS, 1/4 TEASPOON SALT, AND CINNAMON-MIX WELL
ADD ORANGE JUICE AND BUTTER-MIX WELL
CUT A POCKET INTO EACH OF THE PORK CHOPS
SEASON THE POCKETS OF EACH WITH SALT AND PEPPER
SPOON STUFFING MIXTURE INTO THE POCKETS OF THE CHOPS
PLACE INTO A SHALLOW BAKING PAN
BAKE @ 350 DEGREES FOR 60 MINUTES
COVER WITH FOIL BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 322
Percent Total Calories From: Fat 69%, Protein 23%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 15g, Cholesterol 107mg, Sodium 515mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 271 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 2 | cups sliced carrots |
| 2 | tablespoons lard |
| 2 | pounds sauerkraut, drained |
| 2 | cups apple cider |
| 1/2 | cup white wine |
| 1/4 | teaspoon pepper |
| 3 | tablespoons parsley |
| 2 | each bay leaves, crumbled |
| 1 | pound mild sausage link, cooked, drained |
| 1 | pound Polish sausage, cooked, drained |
| 1/2 | pound spicy sausage link, like lil'smokies, cooked, drained |
| 2 | pounds canned small white potatoes, drained |
| 1 | cup peeled, cored, minced apple |
HEAT LARD IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, GARLIC, AND CARROTS
HEAT AND STIR FOR 5 MINUTES
ADD SAUERKRAUT, APPLE CIDER, WINE , PEPPER, PARSLEY, AND BAY BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES REMOVE AND DISCARD BAY LEAVES
ARRANGE SAUSAGES AND POTATOES IN A LARGE CASSEROLE
TOP WITH MINCED APPLES
POUR SAUERKRAUT MIXTURE OVER ALL
BAKE, COVERED, @ 350 DEGREES FOR 1 HOUR
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 771 - Calories from Fat 459
Percent Total Calories From: Fat 60%, Protein 13%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 18g, Cholesterol 96mg, Sodium 2087mg, Total Carbohydrate 51g, Dietary Fiber 3g, Sugars 0g, Protein 24g, Vitamin A 7904 units, Vitamin C 41 units, Calcium 0 units, Iron 7 units
| 1/2 | pound medium dice sliced bacon |
| 1 | cup flour |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon baking soda |
| 1/3 | cup sugar |
| 1 | cup cornmeal |
| 1 | beaten egg |
| 1 | cup buttermilk |
HEAT A LARGE SKILLET, OVER A MODERATE FLAME
ADD BACON, HEAT AND STIR UNTIL BROWN AND CRISP
DRAIN WELL, RESERVING 2 TABLESPOONS BACON FAT
CRUMBLE BACON, SET ASIDE
COMBINE FLOUR, BAKING POWDER, SALT, BAKING SODA, AND SUGAR-SIFT TO MIX WELL
COMBINE EGGS, BUTTERMILK, AND RESERVED BACON FAT-MIX WELL ADD MOST OF BACON, RESERVING A LITTLE FOR GARNISH-MIX WELL ADD TO FLOUR MIXTURE-MIX JUST UNTIL BARELY MOISTENED
SPOON INTO A GREASED MUFFIN TIN, FILLING CUPS TWO-THIRDS FULL TOP WITH REMAINING BACON
BAKE @ 425 DEGREES FOR 15-18 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN TO COOL SLIGHTLY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 220 - Calories from Fat 106
Percent Total Calories From: Fat 48%, Protein 9%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 31mg, Sodium 356mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 81 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 1 | No. 10 can garbanzo beans, drained |
| 1 | No. 10 can kidney beans, drained |
| 1 | No. 10 can wax beans, drained |
| 1 | No. 10 can drained green beans |
| 1 | cup thinly sliced celery |
| 1 | cup thinly sliced sweet red onion |
| 1/2 | cup julienned seeded green bell pepper |
| 3/4 | cup olive oil |
| 3/4 | cup red wine vinegar, to taste |
| 1/2 | cup corn syrup, to taste |
| 1 | teaspoon dried oregano |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon freshly ground white pepper |
| 1/2 | teaspoon kosher salt, to taste |
COMBINE BEANS, CELERY, ONIONS, AND BELL PEPPERS, SET ASIDE COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR JUST TO A BOIL
REMOVE FROM HEAT, POUR OVER BEAN MIXTURE, AND TOSS TO MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 313 - Calories from Fat 38
Percent Total Calories From: Fat 12%, Protein 23%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 333mg, Total Carbohydrate 51g, Dietary Fiber 5g, Sugars 0g, Protein 18g, Vitamin A 387 units, Vitamin C 14 units, Calcium 0 units, Iron 7 units
| 10 | pounds beef chuck, in two pieces |
| 1/2 | cup vegetable oil |
| 1 | cup medium dice onion |
| 1 | cup medium dice celery |
| 1 | cup medium dice carrot |
| 3/4 | cup tomato puree |
| 10 | cups brown stock |
| 1 | each bay leaf, tied in a sachet |
| 1/4 | teaspoon fresh thyme, tied in a sachet |
| 6 | each peppercorns, tied in a sachet |
| 1 | clove garlic, tied in a sachet |
| 1 | cup bread flour |
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD MEAT AND BROWN WELL ON ALL SIDES, REMOVE FROM PAN
ADD THE ONIONS, CELERY, AND CARROTS
HEAT AND STIR TO BROWN SLIGHTLY
ADD THE PUREE, STOCK, AND SACHET, HEAT TO A BOIL
RETURN THE MEAT TO THE POT
BAKE, COVERED, @ 300 DEGREES FOR 2-3 HOURS, UNTIL MEAT IS TENDER
REMOVE MEAT, KEEP WARM
REMOVE AND DISCARD SACHET
SKIM FAT FROM LIQUID, RESERVING 1/2 CUP
HEAT RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR TO A MEDIUM BROWN ROUX
HEAT REMAINING LIQUID TO A SIMMER
VIGOROUSLY WHISK IN THE ROUX AND SIMMER 15-20 MINUTES, UNTIL SLIGHTLY THICKENED
STRAIN WELL AND SEASON TO TASTE
SLICE MEAT ACROSS THE GRAIN
SERVE 4 OUNCES MEAT WITH 2 OUNCES SAUCE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 413 - Calories from Fat 232
Percent Total Calories From: Fat 56%, Protein 38%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 9g, Cholesterol 115mg, Sodium 417mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 1348 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units
| 1 | pound croutons, toasted or untoasted |
| 1 | teaspoon poultry seasoning |
| 1/4 | teaspoon pepper |
| 3/4 | cup minced onion |
| 3/4 | cup minced celery |
| 1 | cup butter |
SAUTE ONIONS AND CELERY IN BUTTER, UNTIL TENDER
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
SPOON INTO A BUTTERED 1-1/2 QUART CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 20 MINUTES
SERVE HOT
Nutrition Facts
Amount Per Serving:
Calories 469 - Calories from Fat 350
Percent Total Calories From: Fat 75%, Protein 5%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 21g, Cholesterol 83mg, Sodium 746mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1184 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1 | cup buttermilk |
| 1/4 | teaspoon baking soda |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 | each egg, beaten |
| 1 | cup flour |
COMBINE BUTTERMILK, BAKING SODA, AND BAKING POWDER
STIR UNTIL MIXTURE FOAMS
ADD SALT AND BEATEN EGG-MIX WELL
STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH
DROP BY TEASPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER GENTLY FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 103 - Calories from Fat 13
Percent Total Calories From: Fat 12%, Protein 18%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 37mg, Sodium 342mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 66 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| peanut oil, for deep frying | |
| 3/4 | cup flour |
| 3/4 | cup yellow cornmeal |
| 4 | teaspoons baking powder |
| 2 | teaspoons dry mustard |
| 1/2 | teaspoon salt |
| 1 | cup milk |
| 2 | each eggs |
| 10 | each beef frankfurters |
| 10 | each extra heavy bamboo skewers |
HEAT OIL IN A DEEP FRYER TO 375-400 DEGREES
COMBINE DRY INGREDIENTS
COMBINE MILK AND EGGS-MIX WELL
ADD DRY INGREDIENTS-MIX WELL
IMPALE FRANKFURTERS ON SKEWERS, WIPE DRY
DIP IN BATTER MIXTURE, ALLOW EXCESS TO DRIP OFF
FRY IN HOT OIL FOR 3 MINUTES, UNTIL BROWNED
DRAIN ON PAPER TOWELS
KEEP WARM IN LOW OVEN OR UNDER HEAT LAMP
SERVE HOT, WITH MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 280 - Calories from Fat 167
Percent Total Calories From: Fat 60%, Protein 15%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 78mg, Sodium 817mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 139 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 8 | chicken thighs |
| 2 | cups sliced onions |
| 2 | cups thinly sliced carrots |
| 2 | cups sliced celery |
| 2 | cloves garlic, peeled |
| 1 | whole bay leaf |
| 1 | teaspoon sage |
| 2 | teaspoons salt |
| 1 | teaspoon pepper |
| 4 | cups reduced unsalted chicken stock |
| 1 | cup flour |
| 2 | teaspoons baking powder |
| 1 | egg |
| 1/3 | cup buttermilk or milk |
| 2 | tablespoons unsalted butter |
COMBINE CHICKEN, ONIONS, CARROTS, CELERY, GARLIC, BAY LEAF, SAGE, 2 TEASPOONS SALT, PEPPER, AND CHICKEN BROTH IN A LARGE SAUCE POT, OVER A HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, PARTIALLY COVER, AND SIMMER FOR 2 HOURS
SKIM FAT AND SCUM FROM TOP OFTEN WHILE SIMMERING
MEANWHILE, COMBINE FLOUR, BAKING POWDER, AND REMAINING 1/2 TEASPOON SALT-MIX WELL
IN ANOTHER BOWL, COMBINE EGG, MILK, AND MELTED BUTTER-MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
DROP BY LARGE SPOONSFUL INTO SIMMERING BROTH ON TOP OF CHICKEN
RAISE HEAT TO MEDIUM, COVER, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, WITHOUT LIFTING COVER
REMOVE CHICKEN AND DUMPLINGS TO A SERVING PLATTER
MOISTEN WITH BROTH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 450 - Calories from Fat 134
Percent Total Calories From: Fat 30%, Protein 32%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 186mg, Sodium 3030mg, Total Carbohydrate 43g, Dietary Fiber 2g, Sugars 0g, Protein 36g, Vitamin A 16043 units, Vitamin C 20 units, Calcium 0 units, Iron 3 units
| 8 | each top round steaks, about 6oz each |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | cup flour |
| 1 | cup milk |
| shortening, for frying | |
| 1/4 | cup pan drippings |
| 1/2 | cup butter |
| 1/2 | cup flour |
| 4 | cups scalded milk |
| 2 | teaspoons salt |
| 1 | teaspoon white pepper |
SCORE STEAKS ON BOTH SIDES, POUND TO A THICKNESS OF 1/4-INCH SEASON LIGHTLY WITH SALT AND PEPPER
COAT LIGHTLY IN FLOUR, PAT WITH HANDS TO SHAKE OFF EXCESS MOISTEN IN 1 CUP MILK, ALLOWING EXCESS TO DRIP OFF
COAT WELL IN FLOUR, SHAKE OFF EXCESS
HEAT SHORTENING IN A SKILLET, OVER A MODERATE FLAME
ADD STEAKS AND FRY FOR 2-3 MINUTES PER SIDE
REMOVE STEAKS TO A HEATED SERVING PLATTER
HEAT DRIPPINGS AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME WHISK IN FLOUR
HEAT AND STIR FOR 4-5 MINUTES, UNTIL JUST BEGINNING TO TURN TO A VERY LIGHT GOLDEN COLOR
VERY SLOWLY WHISK IN MILK, HEAT AND STIR UNTIL THICKENED STRAIN OUT LUMPS
SEASON TO TASTE WITH SALT AND PEPPER
SERVE STEAK HOT, WITH CREAM GRAV
Nutrition Facts
Amount Per Serving:
Calories 349 - Calories from Fat 216
Percent Total Calories From: Fat 62%, Protein 9%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 13g, Cholesterol 59mg, Sodium 1095mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 627 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | pound cheddar cheese, finely grated |
| 1/2 | cup shredded corned beef |
| 2 | tablespoons finely minced onions |
| 2 | tablespoons sweet pickle relish |
| 1 | tablespoon minced pimiento |
| 1 | teaspoon prepared mustard |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SPREAD ONTO CRACKERS FOR CANAPES
OR USE AS A SPREAD FOR SANDWICHE
Nutrition Facts
Amount Per Serving:
Calories 88 - Calories from Fat 59
Percent Total Calories From: Fat 67%, Protein 24%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 24mg, Sodium 230mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 194 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 2 | cups cooked corned beef |
| 1 | tablespoon prepared mustard |
| 2 | teaspoons horseradish |
| 2 | teaspoons minced fresh dill weed |
| 1/2 | cup mayonnaise |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO BLEND WELL WITHOUT REDUCING TO A PUREE
COVER AND CHILL FOR 2-96 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 193 - Calories from Fat 164
Percent Total Calories From: Fat 85%, Protein 14%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 42mg, Sodium 529mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 50 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 1/2 | cup roast beef pan drippings |
| 1 | cup flour |
| 1/2 | teaspoon salt |
| 1 | cup milk |
| 2 | each eggs, beaten |
REMOVE ROAST FROM DRIPPINGS, KEEP VERY HOT
SIFT FLOUR AND SALT TOGETHER
MAKE A WELL IN THE CENTER
POUR IN THE MILK
ADD THE EGGS AND BEAT UNTIL VERY WELL BLENDED
POUR INTO THE HOT PAN DRIPPINGS
BAKE @ 450 DEGREES FOR 15 MINUTES, UNTIL PUFFY
BAKE @ 350 DEGREES FOR 10-20 MINUTES, UNTIL CRISP AND GOLDEN REMOVE FROM OVEN
CUT INTO SQUARES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 148
Percent Total Calories From: Fat 68%, Protein 8%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 71mg, Sodium 220mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 118 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon dried sage |
| 4 to 1 | teaspoon crushed red chiles |
| 3 to 1 | teaspoon black pepper |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground thyme |
| 1 | teaspoon minced garlic |
| 1/2 | pound lean ground pork |
| 1/4 | pound pork fat, very well chilled |
GRIND SEASONINGS TOGETHER IN A MINI CHOPPER
ADD TO GROUND MEAT, MIX WELL
FORM INTO A 6-INCH LOG
WRAP IN PLASTIC WRAP AND CHILL FOR 24 HOURS
(MAY BE FROZEN UP TO 4 MONTHS AT THIS POINT)
REMOVE PLASTIC WRAP AND CUT INTO 3/4-INCH SLICES
HEAT IN A DRY SKILLET, UNTIL WELL BROWNED ON BOTH SIDES
DRAIN ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 351 - Calories from Fat 293
Percent Total Calories From: Fat 84%, Protein 15%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 63mg, Sodium 627mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 363 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 6 | ounces cream cheese, room temperature |
| 1/2 | pound unsalted butter, room temperature |
| 1/2 | teaspoon salt |
| 2 | cups flour |
COMBINE CREAM CHEESE AND BUTTER IN A MIXER BOWL
BEAT UNTIL WELL BLENDED
ADD SALT AND FLOUR-MIX WELL
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 2 INCH ROUNDS
PLACE ONTO A BUTTERED BAKING SHEET
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 395 - Calories from Fat 277
Percent Total Calories From: Fat 70%, Protein 5%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 86mg, Sodium 214mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1172 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups water |
| 1/2 | teaspoon salt |
| 2 | pounds pearl onions |
| 6 | tablespoons unsalted butter |
| 3 | tablespoons flour |
| 1 | cup milk |
| 1 | teaspoon paprika |
HEAT WATER AND 1/4 TEASPOON SALT TO A BOIL, OVER A MODERATE FLAME
ADD ONIONS, COVER, AND SIMMER FOR 10-15 MINUTES, DRAIN WELL HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN FLOUR, UNTIL BUBBLY
STIR IN MILK, AND REMAINING 1/4 TEASPOON SALT
HEAT AND STIR UNTIL THICKENED
REMOVE ONIONS TO A HEATED SERVING DISH
POUR SAUCE OVER THE TOP
SPRINKLE WITH PAPRIKA
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 155 - Calories from Fat 89
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 27mg, Sodium 167mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 539 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units
| 8 | ounces deviled ham |
| 1/2 | pound cream cheese, room temperature |
| 1 | tablespoon catsup |
| 1 | tablespoon finely minced onion |
| 4 | each pimiento-stuffed green olives |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
COVER AND CHILL FOR 4-48 HOURS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 140
Percent Total Calories From: Fat 81%, Protein 16%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 45mg, Sodium 548mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 431 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3/4 | cup sour cream |
| 1 | package active dry yeast |
| 1/4 | cup 105-110 degree water |
| 2 | tablespoons sugar |
| 1 | teaspoon salt |
| 2 | tablespoons shortening |
| 1 | each egg, beaten |
| 1 | tablespoon dill seed |
| 1 | teaspoon very finely minced fresh dill weed |
| 2 | cups flour, in all |
PLACE SOUR CREAM INTO A SAUCEPAN, OVER A LOW FLAME
HEAT UNTIL LUKEWARM, REMOVE FROM HEAT
COMBINE YEAST AND WARM WATER IN A BOWL AND LET STAND FOR 5 MINUTES
COMBINE SOUR CREAM, YEAST MIXTURE, SUGAR, SALT, SHORTENING, EGGS, DILL SEEDS, DILL, AND 1-1/2 CUPS FLOUR
BEAT UNTIL SMOOTH
MIX IN REMAINING FLOUR TO FORM A MEDIUM-STIFF DOUGH
PLACE INTO A LIGHTLY GREASED BOWL, TURN TO COAT
COVER AND LET RISE FOR 30-40 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO 2 EQUAL PORTIONS
PLACE INTO TWO WELL GREASED 9x5x3-INCH LOAF PANS
COVER AND ALLOW TO RISE FOR 30 MINUTES
BAKE @ 350 DEGREES FOR 60 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, COOL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 217 - Calories from Fat 83
Percent Total Calories From: Fat 38%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 35mg, Sodium 313mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 141 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 4 | teaspoons baking powder |
| 1 | teaspoon salt |
| 2/3 | cup milk |
COMBINE DRY INGREDIENTS-MIX WELL
STIR IN JUST ENOUGH MILK TO MAKE A STIFF DOUGH
DROP BY TABLESPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER GENTLY FOR 20 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 125 - Calories from Fat 9
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 480mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | package active dry yeast |
| 1 | cup 110 degree water |
| 3 | cups flour |
| 1/4 | cup shortening |
| 2 | tablespoons honey |
| 1 | teaspoon salt |
| 1/2 | cup white cornmeal |
| 1/2 | cup butter |
DISSOLVE YEAST IN WARM WATER
STIR IN FLOUR, SHORTENING, HONEY, AND SALT-MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD 8-12 TIMES, UNTIL SMOOTH AND ELASTIC
SPRINKLE LIGHTLY WITH FLOUR
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 3-1/2 INCH ROUNDS
SPRINKLE UNGREASED BAKING SHEET WITH CORNMEAL
PLACE MUFFINS ONTO BAKING SHEET
SPRINKLE TOPS WITH CORNMEAL
COVER AND LET RISE FOR 90 MINUTES (WILL NOT DOUBLE IN SIZE) HEAT UNGREASED SKILLET OVER A MODERATE FLAME
PLACE MUFFINS IN HEATED SKILLET AND COOK FOR 7 MINUTES ON EACH SIDE, UNTIL A RICH BROWN
SPLIT WITH A FORK AND TOAST AS DESIRED
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 257 - Calories from Fat 115
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 21mg, Sodium 275mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 289 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | cup apple cider vinegar |
| 1/2 | cup sugar |
| 1/4 | teaspoon salt, or more to taste |
| 16 | ounces canned green beans, drained |
| 16 | ounces wax beans, drained |
| 16 | ounces kidney beans, drained |
| 16 | ounces garbanzo beans, drained |
| 1 | cup quarted+thinly sliced sweet red onion |
| 1/2 | cup quartered+thinly sliced green bell pepper |
| 1/3 | cup vegetable oil |
| 1/2 | teaspoon ground white pepper |
COMBINE VINEGAR, SUGAR, AND SALT IN A SAUCEPAN, OVER A LOW FLAME HEAT AND STIR TO DISSOLVE SUGAR REMOVE FROM HEAT AND COMBINE WITH REMAINING INGREDIENTS-MIX WELL COVER AND CHILL FOR 2-96 HOURS, STIRRING OFTEN SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 229 - Calories from Fat 49
Percent Total Calories From: Fat 21%, Protein 18%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 285mg, Total Carbohydrate 35g, Dietary Fiber 3g, Sugars 0g, Protein 10g, Vitamin A 147 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units
| 6 | cups sliced sweet red onions |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1 | cup sifted flour |
| 1/4 | teaspoon salt |
| for frying corn oil | |
| salt, to taste | |
| pepper, to taste |
SEPARATE ONIONS INTO RINGS
COMBINE EGGS AND MILK-MIX WELL
ADD FLOUR AND SALT, STIR TO MAKE A BATTER
HEAT OIL TO 375 DEGREES
DIP ONIONS IN BATTER, ALLOWING EXCESS TO DRIP OFF
ADD ONIONS TO HOT OIL AND FRY UNTIL GOLDEN
TURN AND FRY UNTIL GOLDEN
DRAIN ON PAPER TOWELS SERVE
SEASON WITH SALT AND PEPPER
HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 184 - Calories from Fat 38
Percent Total Calories From: Fat 21%, Protein 12%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 38mg, Sodium 317mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 79 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 12 | pounds meaty chicken pieces |
| 2 | cups flour |
| 2 | teaspoons salt |
| 1 | teaspoon white pepper |
| 2 | each eggs, beaten |
| 2 | cups milk |
| 6 | cups dry breadcrumbs |
| 6 | cups cream or supreme horseradish sauce |
| 48 | slices crisp cooked bacon |
| 48 | each corn fritters |
| 48 | * EA BREADED, FRIED, 1/4 bananas |
COMBINE FLOUR, SALT, AND WHITE PEPPER-MIX WELL
COMBINE EGGS AND MILK-MIX WELL
PAT CHICKEN DRY
DREDGE IN SEASONED FLOUR, SHAKE OFF EXCESS
MOISTEN WITH EGG WASH, ALLOW EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 30 MINUTES TO SET COATING
HEAT OIL IN A DEEP FRYER TO 360-370 DEGREES
ADD THE CHICKEN AND FRY UNTIL JUST GOLDEN BROWN
(WHITE MEAT WILL COOK FASTER THAN DARK MEAT)
TRANSFER TO A BAKING PAN
BAKE @ 350 DEGREES, UNTIL JUICES RUN CLEAR
DRAIN ON PAPER TOWELS
ARRANGE 4 PIECES PER SERVING WITH 2 OUNCES SAUCE, 2 BACON STRIPS ON TOP, AND 2 CORN FRITTERS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 4296 - Calories from Fat 1421
Percent Total Calories From: Fat 33%, Protein 10%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 158g, Saturated Fat 43g, Cholesterol 757mg, Sodium 9456mg, Total Carbohydrate 609g, Dietary Fiber 4g, Sugars 0g, Protein 109g, Vitamin A 4343 units, Vitamin C 37 units, Calcium 0 units, Iron 24 units
| 8 | beef frankfurters |
| 2 | tablespoons mustard |
| 2 | tablespoons light molasses |
| 2 | tablespoons vinegar |
| 1 | teaspoon Worcestershire sauce |
| 1 | teaspoon sugar |
| 1 | teaspoon peanut oil |
| 8 | split hot dog buns |
SCORE DIAGONAL CUTS INTO FRANKFURTERS
COMBINE MUSTARD, MOLASSES, VINEGAR, WORCESTERSHIRE, SUGAR, AND PEANUT OIL-MIX WELL
GRILL FRANKFURTERS, OVER HOT COALS, FOR 10-12 MINUTES, BASTING OFTEN
PLACE INTO SPLIT ROLLS
SERVE HOT, WITH ASSORTED CONDIMENTS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 305 - Calories from Fat 160
Percent Total Calories From: Fat 53%, Protein 13%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 34mg, Sodium 785mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 0 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units
| 5 | pounds corned beef brisket |
| 2 | tablespoons mustard |
| 1/8 | cup brown sugar |
COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON, DRAIN WELL PLACE INTO A BAKING PAN
SPREAD WITH MUSTARD, SPRINKLE WITH BROWN SUGAR
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL GLOSSY
CUT ACROSS THE GRAIN
SERVE HOT OR COLD, WITH HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 377 - Calories from Fat 260
Percent Total Calories From: Fat 69%, Protein 29%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1743mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 0 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 2 | cups water |
| 1 | pound pearl onions |
| 1/3 | cup sugar |
| 2 | tablespoons butter |
| 1/4 | teaspoon salt |
HEAT WATER TO A BOIL, OVER A MODERATE FLAME
ADD ONIONS, COVER, AND SIMMER FOR 15-20 MINUTES, DRAIN WELL HEAT BUTTER IN A SKILLET, OVER A LOW FLAME
STIR IN SUGAR AND SALT
ADD ONIONS HEAT AND STIR FOR 5 MINUTES, UNTIL GLAZED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 36
Percent Total Calories From: Fat 33%, Protein 3%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 139mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 145 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 3/4 | cup light brown sugar |
| 4 | ounces beer |
| 1/4 | cup finely chopped walnuts |
| 1 | tablespoon strained fresh orange juice |
| 2 | teaspoons cornstarch |
| 1/2 | teaspoon finely grated orange zest |
| 1/4 | teaspoon salt |
| 22 | ounces canned yams, or sweet potatoes |
COMBINE BROWN SUGAR, BEER, WALNUTS, ORANGE JUICE, CORNSTARCH, ZEST, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
CUT SWEET POTATOES OR YAMS INTO BITE-SIZED PIECES
PLACE INTO THE HEATED GLAZE
STIR TO COAT WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 31
Percent Total Calories From: Fat 14%, Protein 4%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 145mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 7465 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon salt |
| 1 | tablespoon fresh ground black pepper |
| 1 | teaspoon msg |
| 1 | teaspoon paprika |
| 1 | teaspoon dry mustard |
| 3 | each ground bay leaves |
| 1 | tablespoon minced garlic |
COMBINE INGREDIENTS-MIX WELL
RUB INTO POULTRY BEFORE GRILLIN
Nutrition Facts
Amount Per Serving:
Calories 116 - Calories from Fat 23
Percent Total Calories From: Fat 20%, Protein 15%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 11251mg, Total Carbohydrate 19g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 1790 units, Vitamin C 11 units, Calcium 0 units, Iron 6 units
| 3 | cups navy beans |
| 2 | each yellow onions, sliced |
| 1 | pound minced lean bacon |
| 3/4 | cup corn syrup |
| 1 | tablespoon brown sugar |
| 4 | teaspoons dry mustard |
| 2 | teaspoons salt |
| 1 | teaspoon black pepper |
CLEAN AND RINSE BEANS WELL
COMBINE BEANS AND WATER TO COVER IN A DUTCH OVEN, OVER A HIGH FLAME
HEAT TO A BOIL, REMOVE FROM HEAT, COVER, AND LET STAND FOR 2 HOURS, DRAIN
ADD ONIONS AND COLD WATER TO COVER
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 60 MINUTES DRAIN WELL, RESERVING 2 CUPS LIQUID
STIR IN BACON, SYRUP, BROWN SUGAR, MUSTARD, SALT, AND PEPPER STIR IN 1 CUP OF THE RESERVED LIQUID
BAKE, COVERED, @ 300 DEGREES FOR 60 MINUTES
ADD REMAINING RESERVED LIQUID AS NECESSARY
BAKE, UNCOVERED, @ 300 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN AND LET STAND FOR 15 MINUTES
SERVE HOT
Nutrition Facts
Amount Per Serving:
Calories 546 - Calories from Fat 248
Percent Total Calories From: Fat 45%, Protein 13%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 10g, Cholesterol 30mg, Sodium 828mg, Total Carbohydrate 57g, Dietary Fiber 3g, Sugars 0g, Protein 17g, Vitamin A 6 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units
| 1 | cup apple juice |
| 1 | teaspoon ground sage |
| 2 | tablespoons brown sugar |
| 1 | cup minced onion |
| 4 | each pork loin chops |
| 3 | each gravenstein apples |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
COMBINE APPLE JUICE, LEMON JUICE, SAGE, BROWN SUGAR, AND ONIONS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR JUST TO DISSOLVE SUGAR
POUR OVER PORK CHOPS
COVER AND CHILL FOR 4-24 HOURS, TURNING ONCE
REMOVE FROM MARINADE, DRAIN WELL
GRILL CHOPS FOR 20 MINUTES, TURNING AND BASTING OFTEN
CORE APPLES AND CUT INTO THICK RINGS
GRILL AND BASTE APPLES AND PORK FOR 15 MINUTES, UNTIL PORK IS DONE
SEASON WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 69
Percent Total Calories From: Fat 22%, Protein 29%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 62mg, Sodium 216mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 97 units, Vitamin C 38 units, Calcium 0 units, Iron 2 units
| 1/2 | pound sliced bacon |
| 8 | beef frankfurters |
| 8 | trimmed scallions |
SAUTE BACON IN A SKILLET, OVER A MODERATE FLAME FOR 3-4 MINUTES PER SIDE TO SOFTEN
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS
CUT A LENGTHWISE SPLIT INTO FRANKFURTERS, WITHOUT CUTTING THROUGH
PLACE A SCALLION INTO EACH SPLIT
WRAP A BACON SLICE AROUND EACH FRANKFURTER, ENCLOSING SCALLION
SECURE WITH WOODEN PICKS, BAMBOO SKEWERS, OR METAL SKEWERS
BBQ, GRILL, OR BROIL UNTIL BACON IS CRISP AND ENDS OF SCALLION HAVE CHARRED SLIGHTLY
SERVE HOT, WITH ASSORTED CONDIMENTS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 320 - Calories from Fat 281
Percent Total Calories From: Fat 88%, Protein 11%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 12g, Cholesterol 51mg, Sodium 741mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 4 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units
| 1 | teaspoon dry mustard |
| 2 | tablespoons pineapple- apricot jam |
| 1 | teaspoon finely snipped chives |
| 12 | slices cooked ham |
COMBINE MUSTARD, JAM, AND CHIVES
SPREAD ONTO HAM SLICES
ROLLUP AS FOR A JELLY ROLL
SECURE WITH TOOTHPICKS
CUT INTO SLICES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 12 - Calories from Fat 2
Percent Total Calories From: Fat 18%, Protein 9%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | quartered head of veal |
| 2 | onions |
| 5 | stalks celery |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
| 1 | tablespoon olive oil |
| 1 | tablespoon straine fresh lemon juice or vinegar |
| 1/4 | teaspoon dry mustard |
| 1 | tablespoon white wine vinegar |
| 3 | tablespoons extra virgin olive oil |
| 1/2 | teaspoon pureed garlic |
CLEAN TEETH WITH A STIFF BRUSH
REMOVE EARS, BRAINS, EYES, SNOUT, AND MOST OF THE FAT-RESERVING THE BRAINS
SOAK IN COLD WATER FOR 6 HOURS TO EXTRACT THE BLOOD
RINSE WELL AND DRAIN
PLACE QUARTERS AND BRAINS INTO A STOCKPOT, OVER A MODERATE FLAME
ADD ONIONS, CELERY, AND WATER TO COVER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL MEAT IS READY TO FALL FROM THE BONES
DRAIN WELL, RESERVING STOCK
CHIP MEAT FROM THE BONES, RESERVING BRAINS
CUT MEAT INTO LARGE DICE
PLACE MEAT INTO A SAUCEPOT
SEASON WITH SALT, PEPPER, AND ASSORTED HERBS
ADD RESERVED STOCK TO COVER AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-60 MINUTES POUR INTO A MOLD OR LOAF PAN AND PLACE A WEIGHT ON TOP
CHILL FOR 2-96 HOURS
MEANWHILE, COMBINE SALT, PEPPER, AND 1 TABLESPOON EACH OLIVE OIL AND VINEGAR OR LEMON JUICE-MIX WELL
WHISK IN REMAINING INGREDIENTS
CUT HEAD CHEESE INTO SLICES
MOISTEN WITH VINAIGRETTE
GARNISH WITH COOKED BRAINS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 380 - Calories from Fat 137
Percent Total Calories From: Fat 36%, Protein 10%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1138mg, Total Carbohydrate 51g, Dietary Fiber 10g, Sugars 0g, Protein 10g, Vitamin A 1521 units, Vitamin C 86 units, Calcium 0 units, Iron 5 units
| 4 | each 1-inch thick center cut pork chops |
| 1/4 | cup shelled, blanched natural California pistachios |
| 1/4 | pound pork sausage |
| 1/4 | cup minced onion |
| 1 | cup sliced mushroom |
| 1 | tablespoon minced garlic |
| 3 | tablespoons minced parsley |
| 1/2 | teaspoon marjoram |
| 1/2 | teaspoon sage |
| 1/4 | cup fresh breadcrumbs |
| 1/4 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1 | cup flour |
| 1 | tablespoon butter |
| 1 | cup chicken broth |
BUTTERFLY CHOPS AND POUND BRIEFLY TO TENDERIZE WITHOUT BREAKING
HEAT SAUSAGE IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL BROWNED
ADD ONIONS AND MUSHROOMS, HEAT AND STIR FOR 1 MINUTE
ADD GARLIC, PARSLEY, SAGE, MARJORAM, AND BREADCRUMBS-MIX WELL
STIR IN PEPPER, PISTACHIOS, AND 1 TEASPOON SALT
HEAT AND STIR FOR 2-3 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
STIR IN BEATEN EGG-MIX WELL
DIVIDE MIXTURE EVENLY BETWEEN CHOPS
STUFF INTO CENTER, CLOSE, AND SECURE WITH TOOTHPICKS
DREDGE IN FLOUR
SEASON WITH SALT AND PEPPER
HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD CHOPS AND SAUTE FOR 10 MINUTES, TURNING ONCE, UNTIL BROWNED ON ALL SIDES
REMOVE TO A ROASTING PAN
BAKE @ 350 DEGREES FOR 60 MINUTES
MEANWHILE, DEGLAZE SKILLET WITH 1/2 CUP BROTH
POUR OVER CHOPS, COVER WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES
TURN CHOPS TO COAT WELL
REMOVE TO A HEATED SERVING PLATTER
ADD REMAINING BROTH TO THE ROASTING PAN
HEAT AND STIR TO DISSOLVE FOND
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
POUR OVER CHOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 686 - Calories from Fat 404
Percent Total Calories From: Fat 59%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 16g, Cholesterol 166mg, Sodium 805mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 456 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 4 | cups fresh breadcrumbs |
| 1 | tablespoon salt |
| 2 | teaspoons fresh ground black pepper |
| 1/2 | teaspoon cayenne |
| 1 | teaspoon dried oregano |
| 1 | teaspoon dried thyme |
| 1/2 | teaspoon ground dried bay leaf |
COMBINE INGREDIENTS IN A MEDIUM BOWL-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 1572 - Calories from Fat 171
Percent Total Calories From: Fat 11%, Protein 13%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 4g, Cholesterol 20mg, Sodium 9972mg, Total Carbohydrate 299g, Dietary Fiber 3g, Sugars 0g, Protein 51g, Vitamin A 553 units, Vitamin C 1 units, Calcium 0 units, Iron 20 units
| 3 | tablespoons minced garlic |
| 1/4 | cup minced parsley |
| 1 | tablespoon dried thyme |
| 1 | tablespoon olive oil |
| 1 | teaspoon salt |
| 1 | cup white wine |
| 7 to 5 | pounds boneless pork loin |
| salt | |
| pepper | |
| 1 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1 | cup tomato sauce |
| 1 | tablespoon unsalted butter |
COMBINE 3 TBS GARLIC, PARSLEY, THYME, OLIVE OIL, 1 TEASPOON SALT, AND 1 TABLESPOON WINE IN A FOOD PROCESSOR
PULSE TO A PASTE
CUT MANY SMALL SLITS IN PORK LOIN
OPEN CUTS AND RUB A GENEROUS AMOUNT OF PASTE INTO EACH
RUB REMAINING PASTE OVER THE TOP
POUR REMAINING WINE OVER THE TOP
COVER AND CHILL FOR 4-24 HOURS, TURNING OFTEN
REMOVE FROM PAN, RESERVING MARINADE
SEASON WITH SALT AND PEPPER
PLACE ON A RACK IN A ROASTING PAN
ROAST @ 400 DEGREES FOR 15 MINUTES
ROAST @ 325 DEGREES FOR 2 HOURS, TO AN INTERNAL TEMPERATURE OF 185 DEGREES
REMOVE TO A HEATED SERVING PLATTER, KEEP WARM
POUR OFF AND RESERVE FAT FROM PAN
SAUTE ONIONS AND GARLIC IN 2 TABLESPOONS RESERVED FAT FOR 2-3 MINUTES
DEGLAZE THE PAN WITH RESERVED MARINADE, OVER A HIGH FLAME STIR IN TOMATO SAUCE, HEAT AND STIR UNTIL REDUCED BY HALF SWIRL IN BUTTER
SEASON TO TASTE WITH SALT AND PEPPER
SERVE ROAST HOT WITH SAUC
Nutrition Facts
Amount Per Serving:
Calories 787 - Calories from Fat 416
Percent Total Calories From: Fat 53%, Protein 38%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 16g, Cholesterol 248mg, Sodium 1083mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 75g, Vitamin A 712 units, Vitamin C 16 units, Calcium 0 units, Iron 6 units
| 1 | pound lean ground pork |
| 2 | tablespoons sage |
| 1 | tablespoon marjoram |
| 1 | teaspoon salt |
| 1 | teaspoon freshly grated nutmeg |
| 1/4 | teaspoon ground coriander |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon ground cloves |
COMBINE INGREDIENTS-MIX WELL
COVER AND LET STAND FOR 30-60 MINUTES OR CHILL UP TO 4 DAYS SHAPE INTO 3/4-INCH BALLS
HEAT A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE MEATBALLS, HEAT AND SHAKE PAN UNTIL WELL DONE
SERVE HOT, WITH OR WITHOUT SAUC
Nutrition Facts
Amount Per Serving:
Calories 46 - Calories from Fat 19
Percent Total Calories From: Fat 42%, Protein 55%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 18mg, Sodium 166mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 31 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound onion, sliced to 1/2-inch |
| 1 | tablespoon apple cider vinegar |
| 1 | tablespoon sugar |
| 2 | tablespoons catsup |
| 1/2 | teaspoon salt |
| 1 | cup water |
| 1 | teaspoon cornstarch |
PLACE SLICED ONIONS INTO A LARGE NON-REACTIVE SAUCEPAN, OVER A MODERATELY-HIGH FLAME
ADD VINEGAR, SUGAR, CATSUP, SALT, AND WATER
COVER, BRING TO A BOIL, REDUCE TO A LOW FLAME, AND SIMMER FOR 20 MINUTES
COMBINE CORNSTARCH WITH AN ADDITIONAL 1/4 CUP WATER-MIX WELL
STIR INTO SAUCEPAN
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT SERVE
HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 47 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 8%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 257mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 51 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 3 | pounds meaty chicken pieces |
| 1/3 | cup flour |
| 1 | teaspoon garlic salt |
| 1/2 | teaspoon pepper |
| 1/3 | cup melted unsalted butter |
| 1/4 | cup honey |
| 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons soy sauce |
| 1/8 | teaspoon ground ginger |
COMBINE FLOUR, GARLIC SALT, AND PEPPER IN A BAG
ADD CHICKEN AND SHAKE TO COAT WELL
REMOVE CHICKEN, SHAKE OFF EXCESS
PLACE 2 TABLESPOONS BUTTER IN A BAKING DISH
PLACE CHICKEN IN BAKING DISH, SKIN SIDE DOWN
BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES
TURN CHICKEN SKIN SIDE UP
COMBINE REMAINING INGREDIENTS-MIX WELL
COAT CHICKEN EVENLY WITH HONEY MIXTURE
BAKE @ 350 DEGREES FOR 30-45 MINUTES, BASTING OFTEN
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 642 - Calories from Fat 396
Percent Total Calories From: Fat 62%, Protein 27%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 16g, Cholesterol 232mg, Sodium 518mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 2145 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units
| 4 to 3 | cups leftover mashed potatoes |
| 2 | tablespoons melted butter |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon freshly ground white pepper |
| 1/2 | cup choux paste |
| 1 | corn oil, for frying |
COMBINE POTATOES, BUTTER, SALT, AND PEPPER-MIX WELL
ADD CHOUX PASTE-MIX WELL
HEAT OIL TO 360 DEGREES
DROP DOUGH BY SPOONSFUL INTO HOT OIL
FRY UNTIL PUFFED AND LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 57 - Calories from Fat 24
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 182mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 66 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 24 | ounces evaporated milk |
| 1/4 | cup Worcestershire sauce |
| 9 | pounds meaty chicken pieces |
| 1 | cup flour |
| 1 | cup yellow cornmeal |
| 2 | teaspoons salt |
| 1 | teaspoon white pepper |
| peanut oil, for frying |
COMBINE EVAPORATED MILK AND WORCESTERSHIRE SAUCE-MIX WELL ADD CHICKEN, COVER, AND CHILL FOR 4-24 HOURS
REMOVE CHICKEN FROM MARINADE, DRAIN WELL, AND PAT DRY COMBINE FLOUR, CORNMEAL, SALT, AND PEPPER-MIX WELL
DREDGE CHICKEN IN FLOUR MIXTURE, SHAKE OFF EXCESS
HEAT OIL TO 370 DEGREES
ADD CHICKEN AND FRY FOR 15-20 MINUTES, UNTIL WELL BROWNED AND DONE, TURNING OFTEN
DRAIN WELL ON PAPER TOWELS
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 873 - Calories from Fat 506
Percent Total Calories From: Fat 58%, Protein 31%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 56g, Saturated Fat 17g, Cholesterol 323mg, Sodium 702mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 68g, Vitamin A 2813 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 1 | pound lean ground beef |
| 2 | cups minced onions |
| 1/3 | cup fresh breadcrumbs |
| 1 | each egg, beaten |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | tablespoon Worcestershire sauce |
| 1 | cup tomato sauce |
| 1/2 | cup water |
| 2 | tablespoons vinegar |
| 2 | teaspoons brown sugar |
| 2 | teaspoons dry mustard |
COMBINE BEEF, ONIONS, BREADCRUMBS, EGG, SALT, BLACK PEPPER, 2 TEASPOONS WORCESTERSHIRE, AND 1/2 CUP TOMATO SAUCE-MIX WELL
PACK TIGHTLY INTO A LOAF PAN
WITH YOUR FINGER, MAKE DEEP HOLES IN THE LOAF TO STORE JUICES COMBINE REMAINING TOMATO SAUCE, WATER, VINEGAR, BROWN SUGAR, DRY MUSTARD, AND REMAINING WORCESTERSHIRE SAUCE POUR OVER MEAT LOAF
BAKE @ 300 DEGREES FOR 60 MINUTES, DRAIN WELL
BAKE @ 300 DEGREES FOR 30 MINUTES, DRAIN WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 412 - Calories from Fat 235
Percent Total Calories From: Fat 57%, Protein 24%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 139mg, Sodium 1117mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 671 units, Vitamin C 13 units, Calcium 0 units, Iron 3 units
| 3 | cups flour |
| 1 | cup sugar |
| 1 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| 1 | teaspoon baking powder |
| 3 | cups shredded zucchini |
| 1 | cup raisins |
| 1 | cup chopped walnuts |
| 3 | each eggs, beaten |
| 2 | teaspoons vanilla |
| 1 | cup vegetable oil |
COMBINE DRY INGREDIENTS IN A LARGE BOWL
ADD REMAINING INGREDIENTS-MIX WELL
POUR INTO 2 GREASED LOAF PANS
BAKE @ 350 DEGREES FOR 90 MINUTES, UNTIL A PICK INSERTED IN THE CENTER COMES OUT CLEAN
REMOVE FROM OVEN, COOL ON A WIRE RACK
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 718 - Calories from Fat 352
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 5g, Cholesterol 80mg, Sodium 147mg, Total Carbohydrate 81g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 306 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | pound mixed dried beans |
| 2 | tablespoons salt |
| 2 | quarts water |
| 1 | pound smoked ham shank, or hocks |
| 1 | cup minced onion |
| 24 | ounces canned plum tomatoes, undrained |
| 1 | tablespoon |
| 1/4 | cup strained fresh lemon juice |
| 1 | tablespoon minced garlic |
COMBINE BEANS, SALT, AND WATER TO COVER IN A LARGE POT, OVER A HIGH FLAME
HEAT TO A BOIL, REMOVE FROM HEAT
COVER, AND LET STAND FOR 1 HOUR, DRAIN WELL
COMBINE BEANS, 2 QUARTS WATER, AND HAM HOCKS
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS
ADD REMAINING INGREDIENTS-MIX WELL
SEASON TO TASTE
SIMMER FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 197 - Calories from Fat 27
Percent Total Calories From: Fat 14%, Protein 31%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 38mg, Sodium 1387mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 0g, Protein 15g, Vitamin A 522 units, Vitamin C 14 units, Calcium 0 units, Iron 4 units
| 1 | each cabbage, shredded |
| 1 | cup chopped onion |
| 1 | cup chopped green bell pepper |
| 4 | ounces diced pimientoes, drained |
| 1/2 | cup vinegar |
| 1/2 | cup oil |
| 1/2 | cup honey |
| 2 | teaspoons sugar |
| 2 | teaspoons salt |
COMBINE CABBAGE, ONION, PEPPER, AND PIMIENTO IN A LARGE BOWL COMBINE REMAING INGREDIENTS IN A HEAVY SAUCEPAN
HEAT AND STIR TO A BOIL, OVER A MEDIUM FLAME
REMOVE FROM HEAT, POUR OVER VEGETABLES-MIX WELL
COVER AND CHILL FOR 1-3 DAYS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 198 - Calories from Fat 100
Percent Total Calories From: Fat 51%, Protein 3%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 489mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 479 units, Vitamin C 63 units, Calcium 0 units, Iron 1 units
| 1 | cup seasoned breadcrumbs |
| 1 | teaspoon minced parsley |
| 1 | teaspoon finely snipped chives |
| 2 | cups mashed potatoes |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground white pepper |
| 2 | each eggs, beaten |
| 1 | cup vegetable shortening, or corn oil |
COMBINE BREADCRUMBS, PARSLEY, AND CHIVES, SET ASIDE
SEASON MASHED POTATOES TO TASTE WITH SALT AND PEPPER
DIVIDE INTO 8 PORTIONS AND FORM INTO PATTIES
DIP INTO BEATEN EGGS AND COAT WITH CRUMB MIXTURE
PLACE ONTO WAXED PAPER AND CHILL FOR 30 MINUTES TO SET HEAT OIL TO 375 DEGREES
ADD CAKES AND FRY UNTIL CRISPY ON BOTH SIDES
DRAIN ON PAPER TOWELS
KEEP WARM IN A 300 DEGREE OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 682 - Calories from Fat 499
Percent Total Calories From: Fat 73%, Protein 5%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 9g, Cholesterol 110mg, Sodium 681mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 219 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 1/4 | cup butter |
| 1/2 | cup milk |
| 4 | cups leftover mashed potatoes |
| 2 | each egg yolks |
| 1/2 | teaspoon salt, to taste |
| 1/2 | teaspoon fresh ground white pepper, to taste |
| 2 | each egg whites, beaten stiff |
| 1/4 | cup grated parmesan cheese |
COMBINE BUTTER AND MILK IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR UNTIL BUTTER MELTS
REMOVE FROM HEAT AND STIR IN MASHED POTATOES
BEAT IN EGG YOLKS
SEASON TO TASTE WITH SALT AND PEPPER
FOLD IN EGG WHITES
DROP BY TABLESPOONSFUL ONTO A PARCHMENT-LINED BAKING SHEET OR PAN
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL PUFFY AND GOLDEN SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 40
Percent Total Calories From: Fat 45%, Protein 12%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 36mg, Sodium 297mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 176 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| corn oil, for deep frying | |
| 60 | each small bamboo skewers |
| 60 | each cocktail wieners |
| 2 | tablespoons yellow cornmeal |
| 1 | teaspoon baking powder |
| 1 | tablespoon sugar |
| 1/2 | teaspoon salt |
| 3 | tablespoons shortening |
| 3/4 | cup milk |
| 1 | each egg, beaten |
| 4 | tablespoons very finely minced onions |
HEAT OIL IN A DUTCH OVEN TO 365 DEGREES
DRY FRANKFURTERS WITH A PAPER TOWEL
COMBINE FLOUR, CORNMEAL, BAKING POWDER, SUGAR, AND SALT
CUT IN SHORTENING TO THE SIZE OF A FINE MEAL
STIR IN MILK, EGG, AND ONIONS-MIX WELL
INSERT SKEWERS, LENGTHWISE, INTO COCKTAIL WIENERS
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
PLACE INTO HOT OIL, FRY FOR 5-7 MINUTES, UNTIL LIGHTLY BROWNED DRAIN ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 176 - Calories from Fat 144
Percent Total Calories From: Fat 82%, Protein 15%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 36mg, Sodium 562mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 10 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 1 | pound dried navy beans |
| 9 | cups water |
| 1 | pound bacon, minced |
| 2 | cups minced onions |
| 2 | cups minced celery |
| 4 | cubes chicken bouillon |
| 1 | each bay leaf |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/8 | teaspoon ground cloves |
| 16 | ounces canned plum tomatoes, undrained |
COMBINE BEANS AND WATER TO COVER IN A DUTCH OVEN OR STOCKPOT, OVER A HIGH FLAME
HEAT TO A BOIL, SIMMER FOR 3 MINUTES, AND REMOVE FROM HEAT
COVER, LET STAND FOR 60 MINUTES, AND DRAIN WELL
COMBINE BEANS AND 9 CUPS WATER, SET OVER A MODERATE FLAME
BROWN BACON IN A SKILLET, OVER A MEDIUM FLAME DRAIN OFF ALL BUT 4 TABLESPOONS FAT
ADD ONIONS AND CELERY, SAUTE FOR 10 MINUTES
STIR BACON MIXTURE INTO BEANS
STIR IN BOUILLON, BAY LEAF, SALT, PEPPER, AND CLOVES
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 90 MINUTES STIR IN TOMATOES, BREAKUP WITH A SPOON
SIMMER, UNCOVERED, FOR 30-60 MINUTES, UNTIL THICKENED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 553 - Calories from Fat 307
Percent Total Calories From: Fat 55%, Protein 14%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 12g, Cholesterol 38mg, Sodium 1247mg, Total Carbohydrate 42g, Dietary Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 416 units, Vitamin C 27 units, Calcium 0 units, Iron 5 units
| 5 | pounds corned beef brisket, trimmed |
| 3 | each cabbage, quartered |
| 15 | each red potatoes, scrubbed |
| 3 | cups large dice turnips |
| 3 | cups large dice carrots |
| 3 | cups pearl onions |
COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON
DRAIN WELL, AND KEEP WARM
SIMMER VEGETABLES SEPARATELY IN COOKING LIQUID, UNTIL TENDER SLICE BEEF, ACROSS THE GRAIN
GARNISHED MEAT WITH VEGETABLES AND HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTARD TO THE SIDE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 670 - Calories from Fat 265
Percent Total Calories From: Fat 40%, Protein 21%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1793mg, Total Carbohydrate 66g, Dietary Fiber 4g, Sugars 0g, Protein 35g, Vitamin A 6417 units, Vitamin C 150 units, Calcium 0 units, Iron 7 units
| 2 | pounds navy beans |
| 1/2 | cup brown sugar |
| 1/2 | cup molasses |
| 4 | cups minced onions |
| 2 | tablespoons salt |
| 4 | teaspoons dry mustard |
| 1/4 | pound bacon, minced |
COMBINE BEANS AND 12 CUPS WATER IN A DUTCH OVEN, OVER A HIGH FLAME
HEAT FOR A BOIL, BOIL FOR 2 MINUTES, AND REMOVE FROM HEAT COVER AND ALLOW TO STAND FOR 60 MINUTES, DRAIN WELL
ADD 12 CUPS WATER AND PLACE OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES
STIR IN REMAINING INGREDIENTS-MIX WELL
BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES
BAKE, UNCOVERED, @ 350 DEGREES FOR 60 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 390 - Calories from Fat 63
Percent Total Calories From: Fat 16%, Protein 19%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 6mg, Sodium 1267mg, Total Carbohydrate 63g, Dietary Fiber 5g, Sugars 0g, Protein 19g, Vitamin A 6 units, Vitamin C 8 units, Calcium 0 units, Iron 8 units