1/2 c Shortening 1 c Sugar 3 lg Eggs 1/2 c Milk 1/2 ts Vanilla extract 2 c All-purpose flour 3 ts Baking powder 1/2 ts Salt *filling* 4 tb Butter 3/4 c Sugar 1/8 ts Salt 2 1/2 ts Grated lemon rind 1/2 c Lemon juice 3 lg Eggs; well beaten Recipe by: Jo Merrill Cream the shortening and sugar together; add eggs one at at time, beating well. Slowly mix in milk and vanilla extract. Sift the flour, baking powder and salt together. Gradually add to shortening mixture, beating well after each addition. Pour into two greased and floured 8-inch pans. Bake in preheated 350 degree oven for 30-35 minutes. Cool in the pans for 10 minutes then turn cake onto racks to cool for 30 minutes more. Filling: melt butter in the top of a double-boiler and then stir in sugar and salt. Add lemon rind and juice. Stir in beaten eggs slowly. Cook over moderate heat until thick; stir constantly. Cool before spreading between layers of the cake and on top and sides. This filling is not thick and will not completely over cake but you will love the taste! ----- |
1 pound corned beef hash 1 egg -- slightly beaten 1/2 cup catsup 1 pint peas or corn 1/4 pound american cheese -- grated 3 tablespoons milk 1/8 teaspoon dry mustard Combine hash, egg, catsup. Mix. Line bottom and sides of greased 9 inch square pan with this mixture. Spread the vegetables in top. Put cheese, milk and mustard in saucepan. Heat until blended. Pour over meat-vegetable mixtue. Bake 350 oven for 20 minutes. |
1 1/3 lb (4 medium) potatoes -- cut into 1/4-inch slices 1 lb Chicken breasts -- (boneless and skinless) -- cut into 1/2-inch slices 2 tb Vegetable oil 1/4 c Honey-Dijon barbecue sauce -- (prepared) 1 ts Dried tarragon Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein. Source: The Potato Board |
3 Eggs, lightly beaten 2/3 c Sugar 1 ts Vanilla 1 c Chopped fress or frozen Cranberries 1 c Golden corn syrup 2 tb Butter or margarine, melted 1 c Coarsely chopped pecans 1 tb Grated orange rind 1 Unbaked (9inch) pastry shell In medium bowl, stir together eggs, corn syrup, sugar, melted butter and vanilla until well blended. Stir in pecans, cranberries and orange rind. Pour into pastry shell. Bake inpreheated 350 F oven 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. If desired, serve with whipped cream. Makes 8 servings. |
2 oz Golden syrup 1/4 c Butter 1/2 c Flour 2 oz Caster sugar 1/2 ts Brandy 1/2 ts Ground ginger Set oven to 450F or Mark 8. Grease baking sheets. Melt the butter, syrup and sugar together in a saucepan over a very gentle heat. Stir in the flour, ground ginger and the brandy. Beat together for about 5 minutes. Drop small teaspoonsful on to the baking sheet, spaced well apart. Bake for 5 minutes until pale golden brown in colour. Roll immediately, while still hot, around the greased handle of a large wooden spoon. Set aside to cool. These are delicious filled with freshly whipped cream. >From the booklet Scottish Teatime Recipes Typed By Ray Watson ----- |
Servings: 4 4 1/2 c Unbleached all-purpose White flour 1 ts Salt 1/4 c Olive oil 2 pk Dry yeast 1 1/2 c Warm water 2 ts Light brown sugar Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!) Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12" bowl or plate as template. Sufficient for 2 12" thin-crust pizzas, or 1 12" thick-crust. HINT: Before filling and baking, form rim around outer ring of pizza dough to hold ingredients better. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling. Then spoon in sauce, cover with 1 lb. mozzarella cheese, add meat toppings, then cover with mozzarella/parmesan mixture of cheese. Then brush rim of pizza crust with olive oil. Sprinkle the pizza pan or oven tiles with cornmeal to prevent pizza from sticking to cooking surface! THE VERY BEST: Cook on a pizza stone or oven tile at 500 F. The unglazed oven tile makes a huge difference in the crispiness and texture of the crust. It absorbs moisture and keeps oven temperatures even. May even be removed with pizza and set on a rack on table - will keep pizza warm much longer. Posted by Jeff Duke to the Fidonet Cooking echo 8-94 |
4 Firm tomatoes 2 tb Butter 1 sm Garlic clove, crushed 1/2 c Fresh white bread crumbs 1 tb Chopped fresh parsley 1/4 ts Cayenne pepper 1/2 ts Paprika 1/4 ts Dry mustard 1 tb Grated Parmesan cheese Salt to taste Fresh parsley sprigs Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot. |
2 lb Red skinned potatoes 1 tb Celery salt 1/2 c Green onion stems; cut up 1 tb Ground black pepper 2 c Sour cream 1/4 c Crumbled blue cheese 1 pn Dried celery leaves Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned. |
1 3/4 c Unbleached Flour, Unsifted 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 c Vegetable Shortening Or Vegetable Oil 1 1/2 c Sugar 2 lg Eggs 1 ts Vanilla Extract 2/3 c Cocoa (Less if using Dutch Process) 1/4 c PLUS 2 to 3 Tbls Hot Water 1 c Milk Mixed With 1 Tbls Water (To Make Sour Milk) This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950's so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). From The Food Fare Section Rocky Mountain News September 3, 1986 |
6 sm Onion, cut in half 6 Whole cloves garlic 1 cn Peeled, diced tomatoes 2 Chickens (3-4 lb) Salt Pepper 1 tb Sweet Hungarian paprika 1 cn Chicken broth (14 1/2 oz) 1 cn Sour cream (8 oz) 1 lb Wide noodles cook according -to package directions, -drained Put onions, garlic and tomatoes in bottom of large roasting pan. Season chicken to taste with salt and pepper. Put chickens in roasting pan, breast side up. Sprinkle paprika over chickens. Pour over chicken broth. Cover with foil tightly and roast at 325'F. 3 1/2-4 hours or until meat is falling off bone. Last hour of cooking, remove foil to allow chicken to brown. When chicken is done, remove large pieces of meat from breast bone and discard all bones. Remove legs with thighs. Stir sour cream in remaining pan juices. Season to taste with salt and pepper. Stir in cooked and drained noodles. Spoon onto serving plate. Slice chicken breasts and arrange atop noodles with chicken legs and thighs. |