World Famous Recipes

Potato Chip Cookie Mix in a Jar

1 cup white sugar
1 & 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart “wide mouth” canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.

Decorate the jar and attach a tag with the following directions:

Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely.

Cookie Recipes

Christmas Cookie Recipes

RICH CHOCOLATE PUMPKIN TRUFFLES
Yield: 48 servings

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby’s Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Thanksgiving Recipe - Baked Cranberries

1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12 oz. each)

1 to 1 ½ Cups Sugar

½ Cup Water

1. While culling berries, pierce each one with a needle to curtail bursting while baking

2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle with 1 cup sugar.  Toss to coat berries.

3. Make a hole in the center of the berries & pour water into hole.  DO NOT STIR.  Cover Casserole.

4. Bake @ 300º approx. 25 - 45 minutes or until tender.  DO NOT BAKE LONG ENOUGH FOR BERRIES TO BURST.  They should remain whole.

5. Drain off berries & reserve liquid.  Taste and if additional sugar is needed, add it to the  liquid.

6. Microwave liquid until THIN syrup forms.  I use a Qt. Pyrex measuring cup for this step.  WATCH CAREFULLY SO IT DOES NOT CARMALIZE.

7. Pour light syrup over berries.  If additional liquid is desired, cook 2 parts water to 1 part sugar to a thin syrup and pour over berries.

8. Chill well before serving so flavors marry.

Paula Deen’s Thanksgiving Southern Cornbread Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Yield: 6 to 8 servings

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten   Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil   Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

Tomato Basil Pasta Salad

5 cups bow tie pasta
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 teaspoons Dijon style mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves snipped
3 large tomatoes coarsely chopped
1/2 cup toasted pine nuts
1 cup shredded mozzarella cheese

Cook pasta according to package directions.
Drain and cool.
In small mixing bowl whisk together oil, vinegar,
mustard, salt and
pepper.
In a large mixing bowl combine pasta, basil and
tomatoes.
Pour vinaigrette over top and toss together.
Cover and chill at least 1 hour.
Add pine nuts and cheese just before serving.

FISH A LA CREME

4 Whiting or Schnapper—1s.

1 gill Milk—1d.

1 oz. Butter

1/2 oz. Flour, and Lemon Juice

Pepper and Salt—1d.

Total Cost—1s. 2d.

Time—One Hour

Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper; they will take about 20 minutes.

Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets; garnish with chopped parsley and red bread crumbs, and serve hot.

Famous Recipes

Danish Apple Walnut Cake

Ingredients:

• 4 cups coarsely chopped apples
• 2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 t. vanilla
• 2 cups flour
• 2 t. soda
• 2 t. cinnamon
• 1 t. salt
• 1 cup chopped walnuts

Method

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13×9″ pan for 1 hr. Top with 10x sugar or whipped cream.

HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

Donna’s Seafood Cassarole:

1-1/2 lbs large scallops-drained
1 can tiny shrimps- drained
1/2 onion
1/4 lb bacon
1-1/2 c milk
1/4 c butter
1/2 sleeve Ritz crackers
Swiss cheese- 3 slices
cornstarch
garlic powder
salt
black pepper

Dice onion and bacon- sauté till cooked. When cooked toss in scallops and shrimp. Mix 1 cup milk and butter in saucepan- heat on low till hot. Take approx. 3 tbs cornstarch and mix with remaining cold milk till blended. Slowly pour cold milk- cornstarch mixture into hot milk & butter-
Season with garlic powder, salt and pepper to taste (whatever other seasonings you like)
stir till blended and thickened.

Pour fish mixture into greased casserole dish. Lay slices of swiss cheese over fish. Pour white sauce over top of swiss cheese. Crumbled up in your hands 1/2 sleeve of Ritz crackers. Spread evenly over top of casserole.

Bake at 350 for 1/2 hour.

Braised Oxtails

oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper

For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve