Pulished on September 26, 2008 • Written by RecipeFeed.com
------------------------BLACK-EYED PEAS TO PRALINES------------------------ 1/4 pt Vinegar, white
1/4 c Sugar
1/4 ea Garlic cloves, crushed
1/4 tb Cloves, whole
1/4 tb Allspice, whole
1 Bay leaves
1/2 Cinnamon sticks
1 ts Celery seed
1 ts Mustard seed
1 ts Peppercorns
1/4 ts Ginger, ground
1 ea Cucumbers
In medium saucepan, combine all ingredients except cucumbers. Boil 12-15 minutes. Cool mixture and strain. Thinly slice cucumbers and place in large jar or bowl with lid. Add cooled marinade and cover tightly. Keep refrigerated. Posted on GEnie by YLR.ROSE [Cafe Queen], Tue Oct 13, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Permalink: Summer Cucumber Crisps
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Pulished on • Written by RecipeFeed.com
3 c Corn Bread Mix (INDEX)
3/4 c Water
1/4 c Packed brown sugar
1 Egg
1 c Fresh blueberries*
3 tb Granulated sugar
1/2 ts Ground cinnamon
2 tb Butter/margarine;melted
*Or frozen, thawed Heat oven to 425. Grease bottoms of 12 medium muffin cups. Stir Corn Bread Mix, water, brown sugar and egg just until mix is moistened. (Batter will be lumpy.) Fold in blueberries. Fill muffin cups 2/3 full.
Bake until golden brown, 15 to 20 minutes. Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mixture. 1 dozen muffins.
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Permalink: Sugared Muffins
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Pulished on • Written by RecipeFeed.com
2 c Carrot, cooked, mashed
1 c Suet, chopped
1 c Molasses
1 ea Egg
1 t Baking soda
1 x *dissolved in:
1/4 c Water, hot
2 T Brown sugar
1/4 t Salt
1/2 ea Lemon, grated rind of
1 t Allspice
1 t Cinnamon
1 t Nutmeg
1 t Cloves
1/2 c Raisins
1/2 c Currants
1/2 c Citron, chopped
1/2 c Flour
Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Permalink: Suet Or Carrot Pudding
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Pulished on • Written by RecipeFeed.com
10 oz Salmon fillet
(remove the skin) 2 md Red potatoes
1 lg Onions, sliced 1/4 inch
8 Baby carrots or 8 carrot
Sections, cut into 2" Pieces 1/4 c Fresh orange juice
Broccoli, cut into florets 1 tb Olive oil
1/4 ts Thyme
1/2 ts Basil
1 pk Herb-ox low salt
Chicken stock mix Salt, pepper,to taste
This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle.
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Permalink: Succulent Salmon(C) 1992 George Gilder
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