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CHAPTER THREE: FROM THE FILES A-F
I have the usual boxes of recipes scribbled on 3x5 cards, and it is time
to put the recipes I use all the time where I can find them without
going through a big batch of out-of-order files whenever I want
to cook something. These recipes come from a variety of books,
magazines, and other resources over the years, mostly uncredited. If
you see your recipe here and want me to give you credit and/or add
a link to your site, please get in touch and let me know.
The recipes I use constantly, especially at holidays, are on this page,
while you may reach the less frequently used recipes by clicking on the
links.
A is for Appetizers and Dips
B is for Bread -- Quick Breads
There is an acronym for yeast breads, and that acronym is PITA (and I don't mean the sandwich flatbread either). I am not satisfied
that bread machines make a very tasty bread. But it's always fun to whip up
a quick bread.
- Gingerbread
- 1 tb vinegar
- 3/4 cup milk
- 2 cps flour
- 2 ts. baking powder
- 1/4 ts. soda
- 1/2 ts. salt
- 1-1/2 to 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 ground cloves
- 1/3 cp oil, softened butter, butter buds -- I've used all three at times
- 1/2 cp sugar
- 1 egg
- 3/4 cp molasses
Preheat oven to 3500 F. Grease square baking pan. Add vinegar to
milk and set aside. (Note: If you have old milk, that is already sour, you can
use it safely for baking, but you do not need to "sour" already sour milk in
vinegar first, of course! You can also use buttermilk.)
Sift together flour, powder, soda, salt, spices.
Cream together oil or butter and sugar. Mix well. Add molasses and mix. Add
ingredients about 1/4 at a time, alternating by adding milk. Stir only
until mixed after each addition. Turn into greased pan.
Bake 45 to 50 minutes, until bread passes the "clean knife" test
in the center.
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Whole Kernel Corn Muffins
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Quick Whole Wheat Bread
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Squash Bread -- a good way to use up extra squash, especially the old
runaway giants that are too big to be tender when cooked as vegetables. I recommend
making batches of muffins and freezing them for future use.
D is for Dessert
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Cornstarch Pudding -- a basic easy pudding with cornstarch flavor
- 1/8 cup cornstarch
- 1/6 cup sugar
- 1/16 (pinch) ts. salt
- 1-3/8 cp milk
- 1 Tb. butter
- 1/2 ts. vanilla
Mix dry ingredients. Stir in milk. Cook over medium heat, stirring
until it boils. Boil gently for one minute, and remove from heat. Stir in
butter and vanilla. Chill to serve cold.
Variations: For chocolate pudding, increase sugar to 1/3 cup and
add 1-1/2 Tb. Cocoa at dry ingredients step. For cream pie filling, use
as above, but reduce milk slightly to make it thicker.
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No Work Ways to Eat Bananas
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Peaches with Honey Lime Juice
- Sorbet
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2 cups pureed fruit, such as apricots, pears, mango, strawberry, honeydew
- 1/3 cup sugar
- 1/2 cup dry white wine
Puree fruit in blender. Simmer sugar in wine until it dissolves. Pour
into an 8 inch square pan and put in freezer, stirring every 15 minutes until creamy.
Cover and freeze until hard. Serve with mint sprigs. 4 servings.
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Applesauce Cream
- A Basic Fruit Sherbet
Freeze any fruit puree slowly to a soft mush, then fold in whipped
evaporated milk. Finish freezing until firm.
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Wine-Baked Apples
- Walnut Pie Crust
- Louisiana Yam Pie
- Squash Pie
- Blueberry Tart
F is for Fish and Seafood
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