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Show DAVIS REFLEX-JOURNA- FEBRUARY 19, 1986 7 Pag Luncheon recipes Ernestine Held and Lorene I with an American specialties to the Womens Fellowship luncheon at the Bountiful Community Church. Ernestine has her famous cracked wheat rolls and Flavor... By DONETA GATHERUM In searching for recipes appropriate for a patriotic month like February I discovered that while there were few food dishes named in honor of famous Americans there Au- stin have brought some of their honey butter to accompany the rolls. LORENE Austin has a crock pot filled with her lukewarm, add the yeast which has been dissolved in 'A cup lukewarm water. Add the flour for a stiff dough. Knead well and let rise until double in bulk. Shape into two loaves, place in well greased loaf pans, let rise until double in bulk oven at again. Bake in 350 degrees for 1 hour. was an abundance of recipes' named after famous places and events. Ranging from Williamsis associated The term burg Clam Chowder to Yankee I Doodle Stew, recipes named after with the more modern .periods of historic places and events are as World War 1 and World War II. important to a good cook as the The following cookie recipe was sites are to American history. used extensively during these periods of war. It was ideal for THE FOLLOWING recipes are mailing to GTs serving overseas. good enough to incorporate into l FRUIT BARS your file of best recipes. pre-heat- Bits of Gold Soup. This soup of course, can be simmered for several hours in a large kettle with very low heat. The long cooking seems to improve the flavor. The soup would be a good meal with Ernies cracked wheat rolls. Lorene has also made an baked custard or pie, made from scratch and not a packaged mixture. G-- CRACKED WHEAT ROLLS cup cracked wheat 1 cup cold water 1 Vi cups milk 1 Tbsp. salt 2 Tbsp. cooking oil V cup molasses 2 pkg. dry active yeast 'A cup warm water 6 cups all purpose flour 1 G-- 1 WILLIAMSBURG CLAM CHOWDER cup large chowder clams cup cold water 3 oz. salt pork, diced Vi cup celery strips (cut short) 1 1 medium-siz- e onion I large-siz- e potato Tbsp. green pepper Vi tsp. thyme cup tomatoes Salt and pepper Vi Tbsp. cooking sherry Parsley to taste PUT CLAMS in boiler; cover with water and simmer 15 minutes, remove from fire and strain through cheese cloth. Pick and wash clams; put through food chopper. Fry salt pork until crisp; add celery, onion, potatoes and pepper, all chopped. Add clams and stock, thyme, tomatoes, salt and pepper. Cook on a slow fire stirring very often for an hour. Re: 1 1 FILLING: cup dried fruit, cut fine 13 cup sugar cup water Tbsp. lemonjuice Tbsp. grated lemon rind 5-- 1 SOAK CRACKED wheat in the cold water overnight. In the morning combine the milk, salt, oil and molasses in a mixing bowl. Sprinkle the yeast over the half cup of warm water and let stand for 5 minutes, stir to dissolve. Add the XA 1 1 DOUGH: cup sifted flour 1 1 cup brown sugar, lightly packed 'A tsp. salt Vi tsp. shortening Vi cups g oats 3 Tbsp. milk 1 quick-cookin- reolled COOK FRUIT, sugar and water until thick. Add lemon juice and rind. Cool. Mix flour, sugar and salt. Cut in shortening until mixture resembles corn meal. Add rolled oats and mix well. Add milk and blend. Place half of mixture into greased 8x8 inch pan. Spread fruit mixture on top. Spread remaining soaked cracked wheat and dissolved yeast to the milk mixture. ADD 3 cups of the flour and 2 minutes until smooth, for beat add enough of the remaining flour to make a stiff dough. Turn onto a lightly floured board and knead until smooth and elastic, about 10 minutes, or use a dough hook following manufacturers directions. Add more flour only if needed. Place dough in greased bowl, turning greased side up, cover and let rise in a warm place, 80 to 85 degrees until double in bulk, about 1 hour. PUNCH DOWN dough and form rolls, place in greased muffin tins or on a greased sheet and let rise in a warm place until double in bulk. Bake in a preheated oven, 400 degrees about 20 minutes until a golden brown. Makes about 36 medium size rolls. HONEY BUTTER square margarine or butter Vi cup honey A few drops flavor or nuts finely ground if desired 1 move from fire, add sherry and finish with chopped parsley. Makes 6 generous servings. The historic Cumberland Gap and Cumberland Road that opened the West to settlement is remembered in Virginia with this Cumberland Sauce that is served with hot or cold slices of Virginia ham. CUMBERLAND SAUCE 3 Tbsp. red currant jelly 2 Tbsp. orange juice Tbsp. lemon juice 1 tsp. mustard tsp. coralline pepper 'A tsp. ground ginger Peel of one orange I 1 STIR JELLY in saucepan over low flame until liquid. Cool and add orange juice, lemonjuice, mustard, pepper and ginger. Peel orange so that white pulp is removed from skin; shred and cover with cold water and bring to a boil. Drain off water and add shredded orange peel to the mixture. All school children know the Pilgrims landed at Plymouth Rock. This Plymouth Bread uses the popular Indian staple, com meal along with conventional f ead ingredients. PLYMOUTH BREAD 'A cup yellow corn meal 2 cups boiling water Tbsp. butter 'A cup molasses yeast cake (1 Tbsp, dry yeast) 'A cup lukewarm water 4 Vi cups sifted white flour 2 tsp. salt 2 1 STIR CORN meal very slowly into boiling water, stirring constantly. Boil 5 minutes and add butter, molasses and salt. Cool. When, E3g flour mixture over the fruit. Bake at 350 degrees for 40 minutes. Cool. Cut in bars 1x2 inches. Yankee Doodle is a song and a patriotic symbol that dates back to the Revolutionary War. This stew is as American as Yankee Doodle because it uses a melting pot SOFTEN margarine or butter and whip in the honey until light and fluffy. If you would like part of it flavored, add a few drops flavoring or a few ground nuts, just experiment for the flavor your family would like. Store in tight container in refrigerator. By LUCILLE STRINGHAM 1 bay leaves tsp. salt Vi tsp. pepper lA tsp. paprika tsp. sugar tsp. lemonjuice tsp. Worcestershire sauce 6 carrots, quartered pound small potatoes, peeled and quartered 4 Tbsp. flour 3 Tbsp. cold water HEAT shortening in a large saucepan or Dutch oven. Flour 2 2 1 1 1 1 meat lightly and brown in hot shortening. Add boiling water, garlic, onion, bay leaves, seasonings, lemon juice and Worcestershire sauce. Cover closely and cook on low heat ': hours. Stir occasionally to keep meat from sticking. Add vegetables and cook 30 minutes longer or until vegetables are tender. Remove vegetables ank meat to casserole, cover to keep warm. Blend flour with cold water. Stir into stock and cook until slightly thick, stirring constantly. Makes 6 servings. 1 ERNESTINE Haskett HELD AND Lorene Austin enjoyed preparing special dishes for the womens luncheon each month. Among their favorite recipes are cracked wheat rolls with honey butter, bits of gold soup, and baked custard. BITS OF GOLD SOUP lb. lean ground beef 1 1 46-o- z. 1 10-o- z. can tomato juice can cream of mushroom 5 Tbsp. sugar, level 'A tsp. salt 'A tsp. pure vanilla Tbsp. sugar but double the ing ingredients. Vi ERNESTINE and hubby Tom Held, have lived in Farmington for 42 years. Tom is originally from Salt Lake City and Ernestine is a native of Sheridan, Wyo. The couple has worked to restore one of the early pioneer homes in Farmington, built in 1861. tsp. nutmeg soup can cream of celery soup soup can of water Va cup sugar, scant Salt and pepper to taste 1 'A lbs. carrots, grated 2 bay leaves Vi tsp. basil leaves 1 10-o- z. 1 BROWN GROUND beef and drain off fat. Combine all ingredients in a slow cooker or large kettle and bring to a boil, then simmer for 1 to VA hours, if in the open kettle. If the slow cooker, crock pot is used, simmer at least 4 hours. Serve hot from cooker. BAKED CUSTARD CASSEROLE OR PIE 9 inch pie crust or greased baking dish 2 cups milk, scalded 3 eggs, beaten SCALD MILK and meantime beat eggs until very light. Beat in Tbsp. sugar at a time, beat well, until very light. Add salt, vanilla, nutmeg and then add milk to mixture. Pour into a greased baking dish or the pie shell. If baking in the baking dish, set the quart size dish into a pan of hot water and place in a 300 degree oven to poach. Bake about 1 hour until firm, but do not 1 overbake. IF BAKING in the pie crust, bake in preheated 350 degree oven on the middle rack in oven. To prevent crust from being soggy, brush crust with slightly beaten egg white before filling. The custard recipe can be doubled if desired but do not double the sugar, add only about 8 level remain- THEY ARE also interested in a new hobby, working with stained glass, so this talented couple makes every day an interesting one. Lorene Austin and husband Adrian keep very active in their retirement years. Lorene keeps very busy with activities of many of the local organizations. She is also an excellent cook, preparing something to take to a friend. BOTH ADRIAN and Lorene are always willing to help wherever they are needed, kj Potato lovers recipes number of ingredients just like America uses a melting pot number of nationalities to achieve the best results. YANKEE DOODLE STEW WITH VEGETABLES 2 Tbsp. shortening 2 lbs. chuck beef cubes cut in inch pieces 4 cups boiling water 1 clove garlic 1 medium onion, chopped PHOTOGRAPHYJim February, among other things, is Potato Lovers month. Usually potatoes are less expensive during February. ALWAYS look for smooth, wellshaped, firm potatoes; free from sunburn (green discoloration). Soft spots indicate spoilage and inferior quality. To preserve nutrients, scrub potoes with a brush and cook in skins when practical. Potatoes cooked in their skins peel easily. Potatoes are rich in vitamin BI, and also provide lots of vitamin C. Use potatoes to stretch your protein, to help cut the cost of your meals. BEEF & POTATO LOAF 4 cups sliced potatoes Tbsp. chopped onion 1 tsp. salt, divided Pepper 1 pound ground beef Va cup milk 1 Vi cup oatmeal 13 cup grated processed cheese Va cup chopped onion ARRANGE evenly in a 2 quart baking dish, the thinly sliced raw potatoes, 1 Tbsp. chopped onion, salt and pepper. Mix the ground beef with the oats, milk, catsup or chili sauce, Va cup onion, salt and pepper. Spread the meat over the potatoes, spread a little additional catsup on top of the meat. Bake for one hour at 350 degrees. Serves 6. Sliced raw carrots may be added to the potatoes. COMPANY BAKED POTATOES 6 baking potatoes 3 Tbsp. melted butter tsp. salt 2 Tbsp. dry bread crumbs 2 Tbsp. Parmesan cheese 1 PEEL POTATOES and place in cold water to prevent discoloration while working with them. Make crosswise slices 'A inch apart partway through each potato, being very careful not to cut all the way through. You want the potato slices held together across the bottom of the potato. Replace in water until you have all of them sliced. Remove from the water and pat dry. Place potatoes, cut side up in a large buttered baking dish. Baste the potatoes with half of the melted butter. Sprinkle with some salt. Cook 30 minutes in a 425 degree oven. Remove from oven and sprinkle with the bread crumbs and the rest of the melted butter. Return to oven and continue baking 15 more minutes. Add the cheese and bake 5 minutes lon- - ger or until tender and brown ready to serve. Serves 6. POTATOES IN FOIL 4 potatoes 3 Tbsp. butter tsp. salt Vi cup grated cheese 1 Tbsp. chopped onion Tbsp. chopped parsley Vi cup cream Dash of pepper 2 2 CUT POTATOES as for French fries. Soak in cold water a few minutes. Prepare a piece of foil, doubled, large enough to hold the potatoes and other ingredients. Place the potatoes in center of the foil, dot with the butter. Sprinkle with salt and pepper, cheese, parsley and onion. Pull edges of the foil upward. Pour cream over pota- toes. Fold foil tight and seal with a double fold. Bake one hour at 425 degrees. Serves 4. SKILLET-SCALLOPE- D POTATOES 6 medium potatoes, shortening or margarine 1 medium onion, chopped 1 tsp. salt Va tsp. pepper Va cup light cream 13 cup catsup or chili sauce PEEL POTATOES and slice mam thinly. Heat shortening or margarine in skillet. Add potatoes, onions and seasoning. Fry slowly over low heat until golden brown, turning frequently. Pour on cream, add the cheese, stirring gently to mix. Cover and cook slowly 10 minutes, or until potatoes are tender. Serves 6. BRAISED CHICKEN AND VEGETABLES 4 medium potatoes, peeled and cubed 4 carrots, peeled and cut diagon- ally into 1 inch pieces 4 ribs of celery, cut diagonally in 1 inch pieces tsp. salt, divided 1 1 chicken fryer about 2 Vi pounds, cut up in pieces 'A tsp. sage or poultry seasoning Va tsp. pepper paprika Va cup water SPREAD vegetables in a 13x9" baking pan. Season them with Vi tsp. salt. Season the chicken with the pepper, sage or poultry seasoning, and salt. Place chicken skin side up on top of the vegetables. Sprinkle lightly with paprika. Add the water. Cover tightly with foil. Bake in oven at 375 degrees for 30 minutes. Remove the foil and bake 30 minutes longer or until done. Serves 4-- 6. 1 |