PUMPKIN PIE 2-2-19 Top of page
1 1/2 cups flour
1/2 tsp. salt
1/2 cup lard
6-7 tbsps. cold water
Mix flour and salt. Cut in lard with a pastry blender until combined. Roll out and place into pie plate.
16 oz. pumpkin
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup sugar
1/4 tsp. ginger
1/4 tsp. cloves
13 oz. evaporated milk
Combine and pour into pie crust. Bake for 15 minutes at 425°. Reduce heat to 350° for 45 minutes. Bake until knife comes out clean.
SCALLOPED CHICKEN 2-2-19
1 qt. stewed chicken
1 1/2 qts. bread cubes
1 1/4 tsps. sage
1/4 cup cream or stock
2 tbsps. onion, finely chopped
1 qt. broth
4 tbsps. fat
4 tbsps. flour
Place chicken in a 9x13" casserole dish. Toss bread cubes with sage and stock, adding some pepper for seasoning and onion. Pour over chicken. Mix gravy by combining the broth, fat and flour and pour over cubes. Bake at 350° for 35 minutes or until lightly browned.
MISSISSIPPI POT ROAST 2-9-19 Top of page
1 (3-4 pound) roast, your choice
of cut
1 stick butter
1 pkg. au jus gravy mix (dry)
1 pkg. Hidden Valley Ranch dressing
mix (dry)
Vegetables of choice
Divide all ingredients except vegetables
in half. Put olive oil in instant pot and set to saute, let it warm. Sprinkle
roast with salt and pepper. Sear meat in pot on all sides after cutting
in
half, doing each side separately.
Set aside. Glaze bottom of pot with 1 cup chicken stock while still on
saute setting. Place half the roast in pot, cover with half a pkg. of each
mix and
half the stick of butter. Top with
other half of roast and repeat with mixes and butter. Fill pot with vegetables.
Close lid and cook on desired setting until done.
GARLIC LEMON BUTTER SEARED SCALLOPS (From smalltownwoman.com) 2-9-19
1 1/4 lbs. sea scallops side muscle
removed
1 1/2 tbsps. olive oil
3 tbsps. butter
1-2 cloves of garlic, minced
2 tbsps. fresh lemon juice
1 1/2 tbsps. fresh chopped parsley
salt & pepper
Pat the scallops dry with paper
towels and sprinkle with a pinch of salt right before cooking. Add olive
oil and 1 tablespoon butter to a large saute pan over medium high heat.
Get the
fat good and hot and almost to
smoking point. Add scallops and sear for 1 1/2 - 2 minutes on each side.
They should have a golden crust on each side. Do not overcrowd the pan
so if
necessary cook in batches. As cooked
remove to plate. Wipe out skillet. Add 2 tablespoons butter to same skillet
over low heat. Add garlic and cook until fragrant; about 1 minute. Add
lemon juice and return scallops
to pan. Warm scallops for 1-2 minutes; turning several times to get them
in the lemon butter. Sprinkle with parsley, salt and pepper to taste and
serve
immediately.
TEXAS SHEET CAKE (From thepioneerwoman.com) 2-9-19
Cake:
2 cups flour
2 cups sugar
1/4 tsp. salt
4 heaping tbsps. cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 tsp. baking soda
1 tsp. vanilla
Frosting:
1/2 cup finely chopped pecans
1 3/4 stick butter
4 heaping tbsps. cocoa
6 tbsps. milk
1 tsp. vanilla
1 lb. (minus 1/2 cup) powdered
sugar
In a mixing bowl, combine flour,
sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off
heat. Pour
over flour mixture, and stir lightly
to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking
soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.
Pour into 18x13" sheet cake
pan and bake at 350° for 20 minutes. While cake is baking, make the
icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to
combine,
then turn off heat. Add the milk,
vanilla, and powdered sugar. Stir together. Add the pecans, stir together,
and pour over warm cake. Cut into squares.
MUSHROOM SOUP 2-16-19 Top of page
1 lb. mushrooms, diced
1/2 onion, chopped
1 tbsp. olive oil
3 cloves garlic, minced
2 tbsps. butter
1/4 cup flour
2 cups vegetable broth
1/8 tsp. dried thyme
1/2 cup heavy cream
1 tsp. soy sauce
sour cream
salt & pepper to taste
Heat skillet with olive oil and butter. Saute mushrooms, onion and garlic about 5 minutes. Mix vegetable broth, flour, heavy cream, soy sauce and thyme in saucepan and heat. Heat until just under a boil. Add mushrooms, onions and garlic. Let simmer. Serve with sour cream and salt and pepper to taste.
MISSISSIPPI POT ROAST (2-9-19) 2-16-19
1 (3-4 pound) roast, your choice
of cut
1 stick butter
1 pkg. au jus gravy mix (dry)
1 pkg. Hidden Valley Ranch dressing
mix (dry)
Vegetables of choice
Divide all ingredients except vegetables in half. Put olive oil in instant pot and set to saute, let it warm. Sprinkle roast with salt and pepper. Sear meat in pot on all sides after cutting in half, doing each side separately. Set aside. Glaze bottom of pot with 1 cup chicken stock while still on saute setting. Place half the roast in pot, cover with half a pkg. of each mix and half the stick of butter. Top with other half of roast and repeat with mixes and butter. Fill pot with vegetables. Close lid and cook on desired setting until done.
DUTCH OVEN CHICKEN AND VEGETABLES 2-16-19
Heat dutch oven at 425°. Prepare 3-4 lb. chicken. Rinse, pat dry. Salt generously top and bottom as well as inside the cavity. Cut desired vegetables into chunks. When oven is hot, add olive oil and place chicken into dutch oven breast side down and move around in oil for a couple minutes. Turn chicken over and add vegetables all around chicken. Bake for 1 hour 15 minutes.
Tips, hints and helps: Combine 1/2 cup hydrogen peroxide and 2 tbsps. baking soda in your coffee or tea cup that is stained to clean it. Cover and shake or roll around to get the sides clean. Can also use denture cleaning tablet. 2-16-19
QUAIL ROYALE (feb67pg1) 2-16-19
3 or 4 medium size quail
3 tablespoons margarine or shortening
3 tablespoons flour
2 cups milk
1 beaten egg yolk
Salt and pepper to taste
1 cup sliced mushrooms
1 small can young peas (well drained)
2 tablespoons finely cut pimento
Prepare 3 or 4 medium size quail as you would a frying chicken. Flour lightly and brown in 3 tablespoons margarine or shortening. Reduce flame and cook until meat falls easily from the bone. Remove from pan and allow to cool. Scrape drippings into a sauce pan, add 3 tablespoons flour and 2 cups milk, and cook, stirring constantly until slightly thickened. Stir some of the hot mixture into a beaten egg yolk and add to remaining hot mixture. Salt and pepper to taste. Cut meat into bite size pieces and add to cream sauce. Stir in mushrooms, peas, and pimento. Cook over low heat about 15 to 20 minutes, stirring occasionally, to blend flavors. Serve immediately over hot biscuits or hot buttered toast. (Mrs. Charles Newhouse, Iowa City, Iowa)
CORNISH HEN 2-16-19
Heat cast iron skillet and season with butter. Thinly slice potatoes with onion and saute. Add seasoned cornish hen or bird of choice. Cover and put in oven for 1 hour until cooked through.
CREAMED CHIPPED BEEF & TOAST (From southernliving.com) 2-23-19 Top of page
4 tbsps. butter
1/3 cup flour
3 cups whole milk
1 tsp. black pepper
4 1/2 oz. dried beef, cut into
strips
Texas toast slices (or biscuits,
if desired)
Melt butter in a cast-iron skillet over medium heat until bubbling. Stir in flour, and then add whole milk, whisking until flour is completely incorporated. Stir constantly until the sauce has thickened. Add pepper and strips of dried beef to sauce mixture, stirring until pepper is incorporated and beef is evenly coated. Spoon over Texas toast or biscuit halves; serve warm and top with additional ground pepper, if desired. Can add some WOR sauce and 1 tsp. dried yellow mustard if desired.
RAW VEGETABLE DIP (jul/aug76pg5) 2-23-19
1 cup mayo
1 cup sour cream
1 tbsp. dry onion flakes
1 tbsp. parsley flakes
1 tbsp. dill weed
1 tbsp. "Beaumond Spice", brand
name
Mix together well. Chill for 2 hours. Can be used on raw vegetables or chips, etc.
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