Sue's Fabulous French Toast

We had a wonderful Christmas morning brunch complete with mimosas, ham, cheesy potato bake, and Sue's special french toast. Sue has made this french toast for several morning events including a few camping events. For outdoor eating, she precooked it at home, and then at the event we reheated it on the brazier. Excellent meal at home or in camp, try it yourself.

½ cup butter, melted
¼ cup honey
2 tsp cinnamon
Combine first three ingredients.
Pour ½ into each of two 15 X 10 X 1 baking pans

6-8 eggs
1 ¼ cup milk
1 ½ cup orange Juice
½ cup sugar
2-3 tsp orange grind (marmalade)
1 tsp cinnamon
16 – 20 slices of French Bread

- in medium bowl beat next six ingredients. Dip bread into egg mixture and place into pan. Pour any remaining ingredients over bread (can refrigerate overnight) Bake at 400 degrees for 20-30 minutes, or until golden brown, turning halfway.

Granny's Blueberry Buckle

I  recall having blueberry buckle with Granny* SO many times. When I moved away from the farm I mentioned blueberry buckle to friends... and I was surprised at how many people (almost everyone) who had never heard of such a thing. So, for those who have never had it - and for the family who miss it - here's Granny's recipe:

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups well-drained blueberries

Mix together first 3 ingredients. Stir in milk. Sift together flour, baking powder, and salt. Blend in blueberries and then fold the dry mixture into the wet mixture.

Sprinkle top with crumb mixture made from:
1/2 cup sugar
1/2 tsp cinnamon
1/3 cup flour
1/4 cup soft butter

Bake in a 9 X 9 pan at 375 degrees for 45- 50 minutes.

*Granny, for those who aren't aware, was Velma Ellis Dykeman, my great-grandmother.

Cinnamon - Chocolate Cutouts

2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Melt chocolate in double boiler over hot not boiling water. Remove from heat and let cool. Cream butter, melted chocolate, sugar, egg and vanilla in large bowl until light. Combine flour, cinnamon, baking soda and salt in small bowl. Stir small bowl into creamed mixture with sour cream until smooth. Cover and refrigerate for at least 30 minutes.

Preheat oven at 400 degrees. lightly grease cookie sheets or line  with parchment paper. Roll out dough 1/4 at a time, a quarter inch thick on lightly floured surface, Cut out with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes or until lightly browned but not dark. Remove to wire racks to cool.  Frost with decorator icing.

Decorator Icing
1 egg white
3&1/3cups powedred sugar
1 teaspoon almond or lemon extract
2 to 3 tablespoons water

Beat egg white in large bowl until frothy. Gradually beat in powdered sugar until blended. Add almond extract and enough water to moisten. Beat until smooth and glossy.

Rum Balls

This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt.  I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her writing I'll post a few recipes here.

Rum Balls - the ones Alice Colman makes. (marked  very good)

1 cup crushed vanilla wafers
1 cup confectionary sugar
1 & 1/2 cups chopped pecans
2 tablespoons cocoa
2 tablespoons light corn syrup
1/4 cup brandy or sherry

Mix all ingredients together. Roll into small balls. Roll in granulated sugar.

Fondue

Fondue to most people is a fad that is long over, something you dabble with at a small party or one of many appetizers at a buffet. To my family it is more than that. We believe fondue is a meal - not an occasional, twice a year kind of thing, but something reoccurring on the menu. We love fondue.  Having a Fondue pot  (or two or four) is not unusual at all. Was I ever surprised when I moved away that people in general do not have a fondue pot. Many haven't even experienced any kind of fondue.

There are a few different kinds of fondue. A meat fondue, where oil or chicken broth is boiled so different meats can be cooked in it to the individuals taste. For this, the sauces you serve with the meal will determine the success of the meal. A cheese fondue which is some sort of blend of cheeses melted in wine, in which you dip bread cubes. This is the type of meal my family means when they say fondue for dinner. The last type is dessert fondue, usually made of melted chocolate with dippers of fruit or cake.  If you're feeling adventerous, you can serve a dinner of all three, but be aware there's considerable prep work.

Below some Fondue recipes  to enjoy.

Meat Fondue:

Use either a pot 2/3 cup of oil or condensed chicken stock. You'll want a thermometer to check the temp unless you have an electric fondue pot to maintain the temp at about 350. The oil cooks quicker and is more common, but I have tried the stock/bouliion approach and had reasonable success. The meat takes much longer to cook in the broth though, so keep that in mind.

I take some lean beef, a pork chop or two, some boneless chicken breast, some shrimp & some bread and chop it into small pieces, about 1 inch square (bite sized.) If you're feeling ambitious, you can cut small squares of mozzerella,  dip in egg and breadcrumbs twice to make a firm coating, and use them as Cheese boites with the meat. Then you want sauces for everyone to try.

Sauces I have used straight from the bottle are BBQ sauce, Teryaki Sauce, Ranch Dressing, spagetti sauce and Honey. I make a garlic butter sauce from scratch. I also combine lime juice with dijon mustard with a  bit of scallion in it for my lime-mustard sauce. Pretty much anything yoou like to top meat with is good for a sauce.

Classic Cheese Fondue:

12 ounces Swiss cheese,  and 4 ounces Gruyere cheese, shredded
1 and 1/2 tsp cornstarch
1 clove garlic
1 TBSP Lemon Juice
1 cup vermouth or white wine (champagne or chablis are both good)
Loaf of french bread (Baguettes are best)
I have also served small cooked ham cubes for dippers.**
Combine Cheeses and cornstarch in bowl. Cut bread into 1 inch cubes, with a crust on every piece.

Rub cut clove of garlic on inside of pot. Combine Vermouth & lemon juice in pot over medium heat til bubbles form on bottom of pot. Do NOT allow to boil.  Slowly add handful of cheeses to pot. Stir continuously until cheese is completely melted, then add another handful of cheeses. After all the cheese has been incorporated and is melted, transfer to fondue pot and place over sterno heat. Spear bread cubes with fondue fork, piercing crust last. Dip bread in cheese (a figure 8 is best to keep the pot stirred) and enjoy.

Chocolate Fondue:

Dippers cut into Bite sized pieces such as: Strawberries, cherries, bannas, oranges, pound cake, marshmallows, angel cake, melon, apples and even pretzels.

6 1-ounce squares of unsweetened chocolate
1 1/2 cups of sugar
1 cup of light cream
1/2 cup of butter
1/8 teaspoon of salt
3 tablespoons of creme de cacao or orange flavored liqueur

In saucepan, melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly, about 5 minutes or until thickened. stir in Liqueur. pour into fondue pot and place over burner. Spear you choice of goody on fork and dip away in sauce.

M & M Popcorn Treat

This is so simple to do, and I'll confess I saw it on Pinterest and just had to share.

Either pop a batch of popcorn in your popcorn maker, or make 2 microwave bags of popcorn - no flavoring. Add a dash of sea salt or two. Then, add a bag of M&M's. They could be whatever the holiday color is or just regular. a bag of mini-M&M's would be fine too.   Then melt either a pound bag of Wilton white chocolate candy melts or a package of almond bark. Mix together thoroughly, and then spread on a cookie sheet to dry. Once dry, package up in airtight bags or containers to eat.  Simple, Easy and Delicious.

Almond Joy Oatmeal

Almond Joy Oatmeal - 1 serving

1/2 Cup steel cut oats
1 Cup milk (you can use almond milk for a slightly different flavor)
2 Tablespoon shredded coconut, unsweetened
2 Tablespoon sliced almonds ( I like mine chopped)
2 tsp chocolate chips (I like the mini size for this)
Pinch of salt

Put your milk & oats in a small pan over medium heat. Simmer for 20-30 minutes depending on how chewy you like your oatmeal. once done, toss in a pinch of salt, the coconut, and almonds. Serve in a bowl with chocolate chips on top.

adapted from a recipe on cookin' cowgirl's blog

Chicken with Rosemary Sauce

1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves or 1 pound boneless skinless chicken thighs pounded thin.
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped scallions
1/4 cup dry white wine or vermouth
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half
Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.

From Cooking Light Magazine

Garlic Cheddar Scones

I've made these several times in a campfire, but never in the oven. However, If I can make them outside, cooking them inside the house should be pretty easy.

Scone Ingredients:

3 cups of self-rising flour
3 tablespoons of butter
1 and 1/2 teaspoons salt
3/4 cup of cheddar cheese ( I use a mix of sharp and mild cheddars)
2 cloves of garlic, minced or chopped into very small pieces
1 and 1/2 cups of milk
A bit of cornmeal



Preheat the oven. Probably 350 degrees, maybe a little cooler. ( In a fire, you want coals hot enough so you can put your hand over the fire and count to three, but not quite four) Wash your hands too.

Mix the salt and flour together. Use a whisk when possible to make sure there are no clumps. Cut the butter into four or more pieces. now you put the butter into the flour mix and use your hands to crumble the butter into the flour. Melted butter does not work. Keep crumbling the butter bits into the flour until there are no clumps and the flour mix looks a little crumbly.

Add the garlic bits and cheese next. I do this with my hands to keep the garlic from clumping and to make sure the cheese is evenly dispersed. Make a well in the midst of the dry ingredients, and pour the milk in. now mix in the flour until you can handle it by hand. I form it all in a clump, then turn out on a floured surface. Separate into two balls of dough.  Make a flat round of each ball so that it would cover the bottom of a pie plate.

 Grease two pie plates well (or a cookie sheet if you'd rather) and then sprinkle cornmeal over the surface. This makes sticking less likely. Cut each round into 8 pieces for large scones, or 16 wedges for smaller scones.  Put them in your pans.  You're supposed to brush milk over  the top of them before they go in the oven. I tend to drizzle a little olive oil on them instead.  Bake until they're done. I suspect in the oven that will be 10-20 minutes. In the fire, it depends on the coals... 15 to 30 minutes. They'll be brown on top when they are done.

 Try to cool them before eating. Mine were gone before a picture could be taken, so a friend allowed me to show hers - they were made in a dutch oven in the fire.

Almond Tea Cookies

Cookie Ingredients:
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt 1 cup (2 sticks) butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons almond extract

Icing:
2 cup powdered sugar
2 tablespoon milk (or water)
4 teaspoons almond extract

Directions: Preheat oven to 375°F. Beat together Butter and Sugar until light and fluffy. Add Egge and Almond extract, beating until light. Add Baking Powder and salt and mix well. Add half of flour, and when that is mixed in, add the other half. Using a small scoop, place batter on parchment paper lined Cookie sheet. Bake for 9 minutes or just as the bottoms have a hint of browning. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth. Then smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. store in a cool place in an airtight container until ready to serve. Makes three dozen cookies.

We had these at an 18th Century tea and they were a big hit.

Maple Glazed Scones

3 cups all purpose flour
4 tablespoons (packed) dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespoons pure maple syrup
1/3 cup (about) powdered sugar

Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.

We made this recipe  at a French & Indian War encampment in the fire, with a few differences.  Instead of one round, we made two smaller ones to fit into pie pans. We heated a dutch oven in the fire, then pulled it out, set a trivet into it, set the pan of scones on top and covered them. Then we laid down a bed of coals, put the dutch oven over them and added coals to the top. After about 10 minutes we checked on them, and turned the top to prevent hot spots. Another 10 - 15 minutes and they were done. We let them cool a bit and then glazed them. Although they were dark on the bottom, they went over very well.  Many thanks to my sous chef Caroline, who did a lot of the work on these scones in primative conditions.

Lemon Coconut Bread

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cups milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Mrs Fred Osborn's Corn Salad

This is an old family recipe from probably 50 years ago or more.

Corn Salad  by Mrs. Fred Osborn

Corn from 18 ears of corn
2 red peppers
2 green peppers
4 onions
1 head cabbage
1/4 cup salt
1 and 1/2 cup sugar
1 quart vinegar

Chop everything fine. Boil together 15 minutes.

It doesn't say but I would think at this point you would cool and serve.

Oatmeal Bread

To make two loaves of Oatmeal bread:

2 cups oatmeal
5 cups flour
2 cups boiling water
1/2 cup molasses
1/2 tablespoon salt
1 tablespoon shortening
1 yeast cake dissolved in 1/2 cup lukewarm water

Pour boiling water over  oatmeal. Let stand 1 hour add molasses, salt shortening, flour and yeast. Let raise to double the size. beat throughly and turn into buttered tins. let rise and bake.

Quick Coconut Pie

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold  milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut


In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Roasted Garlic Shrimp

1/3 cup olive oil
3 tbsp lemon juice
1 tbsp thyme
dash or two of salt
2 tablespoons butter
1 pound fresh shrimp, no shells or tails
5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme.This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 8-10 minutes or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Sheila's Pulled Pork

 Take one pork tenderloin and put it in the crock pot. Add a bottle of Sweet Baby Ray's BBQ sauce, a little bit of vinegar, and some chili sauce to taste. cook on low 8 hours or high for 4.  pull it apart, then let cook another 15 minutes before serving.

Great on rolls with coleslaw on the side

Crockpot Teriyaki Chicken

1 pound of boneless skinless chicken (more if you like)

1/4 cup of chicken stock or chicken broth
1/4 cup teriyaki sauce
1/4 cup soy sauce
2/3 cup brown sugar
1/4 tsp grated ginger
3 Garlic cloves
Sesame seeds

Remove as much fat as possible and put the chicken in the crock pot.
Mix every thing else together in a bowl before pouring over chicken.
Pour over the liquid and cook. I cooked overnight, 8 hours on low. If you let it cook on low just a bit longer it will start to fall apart when you stir the pot.
About 15 minutes before serving, add a tablespoon of sesame seeds.

Pork Schnitzel

Pork Schnitzel Ingredients:

     4 boneless pork cutlets (about 1 pound in total)
     Kosher salt and black pepper
     ¾ cup all-purpose flour
     2 eggs, beaten
     ¾ cup plain bread crumbs
     ½ cup vegetable oil    

Instructions:

Using a meat mallet, lightly pound the pork cutlets until about ¼ to ½ -inch thick.  Season the pork with salt and pepper on both sides.

Using 3 shallow bowls, put the flour in one of them, beat the eggs in the second, and add the bread crumbs to the third.  Dredge the pork cutlets in flour, then dip them into the beaten eggs, and finally coat them in bread crumbs.  In a large skillet, heat the vegetable oil over high heat.  Add the pork cutlets, turn the heat down to medium-low, and cook until golden-brown, about 5-7 minutes on each side.  For some extra flavor, While frying the meat, drizzle some lemon juice over the schnitzel and sprinkle 2 minced garlic cloves.




from http://simplyromanesco.blogspot.com/

Barber's Garlic Chicken

Quick and easy garlic chicken for dinner.

4 boneless chichen breasts.
4 cloves garlic minced
4 tbs brown sugar
I tbs butter.

Preheat oven to 425 degrees

Use a baking dish or a cookie sheet lined with foil to lay the chicken out.
Sauté garlic until tender. Remove from heat. Add sugar and stir till melted.

Pour over chicken  and thenbake 15-20 minutes or until done.

Chicken Gone Nuts

To make 4 servings of Chicken Gone Nuts:

3 and 1/2 tablespoons shelled pecans or walnuts
2 tablespoons breadcrumbs
4 boneless skinless chicken breasts (or 1 and 1/4 pound boneless thighs)
2 tablespoons oil
nonfat cooking spray
milk

Preheat broiler or grill. combine nuts and breadcrumbs and grind in blender or food processor until fine. put nuts/breading mix in plastic baggie.

Separately, dip each piece of chicken into milk, then place into plastic bag and shake until well covered with mixture.

Heat oil in skillet, brown chicken over medium heat a few minutes on each side. Transfer chcken to spray coated broiler pan, or grill. cook another 4 minutes or so on each side, until chicken is done all the way through.

Honey-Beer Chicken

2 tsp oil
1 & 1/2 pounds of boneless, skinless chicken
1/4 black pepper
1/8 tsp salt
3 Tbsp finely sliced shallots
1/2 cup beer
2 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Tbsp fresh Parsley leaves

Heat a large skillet over medium high heat. add oil and coat bottom of pan bottom.  Salt & Pepper Chicken. Saute chicken in pan 6 minutes per side or until done.  Remove chicken from pan, put in warm oven.  Cook Shallot in pan for a minute. combine beer, soy sauce, dijon mustard and honey in a small bowl with a whisk.  Add  beer mixture to the pan, bring to a boil. Scrape pan to loosen brown bits.  cook about 3 minutes, reducing the sauce. Return chicken to pan and turn to coat with sauce.  Sprinkle with parsley just before serving.

Spoon Bread

Spoon Bread is good wherever you would use Potatoes or Rice

1 cup ground corn meal
1 teaspoon salt
1 teaspoon baking powder

2 cups milk, scalded
3 tablespoons butter
1 cup milk

3 egg yolks
3 egg whites beaten stiff

Mix Dry ingredients. Melt butter in hot milk, remove from heat. Slowly pour the hot butter and milk into the cornmeal, beating vigorously to avoid lumps. Return to heat and cook, stirring for a few seconds until quite thick.  Beat in the milk and when slightly cooled, beat in the yolks.  Fold in the egg whites. Bakeat 350 degrees  uncovered in a buttered casserole until firm. This is approximately 50-60 minutes.

Serves 4-6

Coconut Shrimp with Piña Colada Sauce

For the Shrimp

1 pound large peeled Shrimp
2/3 cup crushed Ritz or plain breadcrumbs
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter 

Preheat oven to 350.  I use Parchment paper on a baking sheet, but you may find it easier to just spray it with PAM. Combine crushed crackers, coconut, garlic and salt in a container for dipping. In a separate dipping bowl, scramble the egg. if its small eggs, you may need two.Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each. 

 Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

1/2 cup sour cream

2 tablespoons pineapple juice

1/4 cup piña colada mix

3-4 tablespoons sugar

Combine all ingredients, chill and serve.

Crusty Round Bread

3 cups  all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a loose mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  This could go overnight, or up to 20 hours..  Heat oven to 450 degrees.  When the oven has reached temperature place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface (the dough will be sticky) and shape into a ball.  Cover again plastic wrap and let set in place while the pot is heating.  Remove hot pot from the oven and carefully drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Sweet And Sour Beef

2 Tbsp. butter
3/4 c. ketchup
1 medium onion, chopped fine 1 or 2 tsp. vinegar
2 Tbsp. prepared mustard
1 Ib. London Broil
1 Tbsp. Worcestershire sauce
1 tsp. salt
2 Tbsp. brown sugar

Brown meat and onion in oleo. Mix the remaining ingredients. 

Put meat and onion in crock pot. Pour sauce over meat. Cook on LOW all day.

Indian Pot Roast

3 to 4 lb. pot roast
12 whole peppercorns
2 cloves garlic
12 whole  allspice
4 Tbsp. butter
1 bay leaf, crumbled
Salt
1 Tbsp. grated horseradish
Flour
1/2 c. good rum or dry red wine
1 large onion, sliced
1/2 c. water

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed of thin sliced onion in a large Dutch oven or any pot with a tight fitting lid. Add the butter, the spices and seasonings, and pour the rum or wine over the meat. (A good pot roast will supply most of its own juices but as it cooks, pour the ½ cup of water over it to make an ample supply of gravy.)

Cover tightly and simmer for 3 or 4 hours until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last half hour of cooking and for the last 12 minutes of cook-ing, add dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, round platter and surround with the dumplings and carrots. Stir the gravy until smooth, correcting the seasoning if necessary. Pour it over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6 to 8.

Dumplings:
2 c. flour  1/2 tsp. salt
4 tsp. baking powder                         1 scant c. milk
Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot roast and stew during the last 12 minutes of cooking.

Soft Pretzels

1 pkg. active dry yeast
3and 1/2 to 4 c. all-purpose flour
½ cup . warm water (105° to 115°)
2 qt. water
1 c. milk, scalded, cooled to Lukewarm
1 Tbsp. baking soda
1 egg, beaten
2 Tbsp. sugar
1 Tbsp. water
1 ½  tsp. salt Coarse salt (kosher salt)

Dissolve yeast in warm water in large bowl. Let stand 10 minutes. Stir in milk, sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up and cover. Let rise in warm place until double, about 1 hour.

Turn onto lightly floured board. Roll into rectangle, 18 x 10 inches. Cut lengthwise into 10 strips, 1 inch wide. Roll strip of dough on lightly floured board with palms of hands until rounded and about 20 inches long. Holding ends of strip, form loop. Twist dough twice at top of loop. Bring ends down and fasten at opposite sides to form pretzel shape. Repeat with all strips. Let rise uncovered on floured board 30 minutes.

Heat water in 4 quart Dutch oven to boiling last 10 minutes or rising process. Add baking soda. Transfer pretzels, one at a time, into boiling water solution using large slotted spoon. Boil until dough feels firm but sticky about 1 minute. Lift out with slotted spoon, allowing water to drain off. Place on well greased foil-covered baking sheet. Repeat with remaining pretzels.

Heat oven to 400°. Mix beaten egg and water. Brush pretzels lightly with egg mixture; sprinkle lightly with coarse salt. Bake until crust is golden brown, 18 to 20 minutes. Transfer immediately to wire rack.

Shrimp Scampi

2 lb. jumbo shrimp,uncooked
1/2 lb. butter
1/4 c. olive oil
1 Tbsp. parsley
3/4 tsp. basil
1/2 tsp. oregano
1 clove garlic,  minced
3/4 tsp.  salt
1 tsp. lemon juice

Peel and slice raw shrimp almost through.    Place in baking and broiling dish with sliced side up.    Combine all other ingredients in saucepan over low heat until melted.    Cover shrimp with sauce.  

Bake for 15 minutes at 450°,  then broil for 5 minutes.     (Adjust bake and broil times for size of shrimp.)

Baton Rouge Chicken

4 boneless, skinless chicken breasts (or other chicken pieces, but breasts seem to work best)
4 Tbsp. butter, melted
Spice Mix:
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. salt

Dip chicken breasts on both sides in the melted butter. Place on a sheet of waxed paper.
Combine the ingredients in the spice mix. Sprinkle over the chicken breasts on both sides of the meat evenly. Pat mixture onto the meat firmly.
Place a cast-iron skillet over medium high heat for 8 minutes.
Add chicken pieces, first with the skin side down, and cook until "blackened."
This may produce smoke, so be sure to turn the range vent on.
If you do not have a range vent, do not cook over so high a heat, but the chicken will not, then, actually blacken.

Turn chicken over. Saute just until chicken is cooked through, about 10 minutes in all.
Serve immediately

* from the Great American Recipes Cooking Collection

Prairie Beer Cake

Makes one 10 inch tube cake.

3 c. sifted all purpose flour

1/2 tsp. salt

2 tsp. baking soda                             

1 tsp. cinnamon

1/2 tsp. allspice                                   

1/2 tsp. cloves

1 c. shortening

2 c. firmly packed brown sugar

2 eggs, beaten

2 c. finely chopped nuts

2 c. beer

Preheat oven to 350 degrees.   Sift flour, salt, baking soda, cinnamon, allspice and cloves into a bowl.   Set aside.

Cream shortening, gradually add sugar.   Beat until light.   Add eggs, beating until light and fluffy.   Reserve 2 tablespoons of the flour mixture.   Gradually add remaining flour to sugar mixture.   Mix well.   Add beer and beat until blended.

Add reserved flour to nuts.   Mix well.   Fold into batter.   Spoon into a greased 10 inch tube pan.   Bake for one hour or until done.

Cottage Cheese Casserole Bread

1 pkg. active dry yeast
1 c. creamed Hoods cottage cheese, heated to lukewarm
2 Tbsp. sugar
1 Tbsp. instant minced onion
1 Tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda                                    
1 unbeaten egg
2 and 1/4 to 2 and 1/2 c. all purpose flour

Soften yeast in water.   Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place 85 to 90 deg., until light and double in size, 50-60 minutes.   Stir down dough.   Turn into well greased 8 inch round (I 1/2 - 2 qt.) casserole.   Let rise in warm place until light, 30 to 40 minutes.

 Bake at 350 deg., for 40 to 50 minutes until golden brown.   Brush with soft butter and sprinkle with salt. Makes I round loaf.