tag:blogger.com,1999:blog-26260540014370039692024-09-01T10:13:22.993+03:00Unknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2626054001437003969.post-49810803686337115542009-09-29T00:38:00.001+02:002009-09-29T00:38:27.299+02:003 cups of sugar<br />1 cup of milk<br />2 tablespoons of butter<br />2 squares of chocolate<br />1 teaspoon of vanilla<br />1/2 cup of black walnuts<br />1/2 cup of figs, chopped<br />1/2 cup of raisins, chopped<br />Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when<br />tested in cold water. Stir frequently during cooking. When fudge is done,<br />remove from fire and set in a cool place. Do not disturb for 20 minutes or more.<br />Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the<br />fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in<br />cubes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-78402595201557490362009-09-29T00:36:00.000+02:002009-09-29T00:37:08.622+02:001/2 cup of butter<br />1 (1 oz.) square of unsweetened chocolate<br />1/4 cup of granulated sugar<br />1 teaspoon of vanilla<br />1 egg, beaten<br />2 cups of graham cracker crumbs<br />1 cup of shredded coconut<br />1/4 cup of butter<br />1 tablespoon of milk or cream<br />2 cups of powdered sugar<br />1 teaspoon of vanilla<br />1 1/2 (1 1/2 oz.) square unsweetened chocolate<br />Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated<br />sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate<br />mixture. Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.<br />Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoons vanilla.<br />Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread<br />evenly over chilled filling. Chill again. Cut into small squares before completely<br />firm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-83251512730168649882009-09-29T00:34:00.001+02:002009-09-29T00:34:58.774+02:001 1/2 cups of pecan halves<br />25 vanilla caramels<br />1 tablespoon of margarine or butter<br />1/2 cup of semi-sweet chocolate pieces<br />1 teaspoon of shortening<br />Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree<br />oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet<br />with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In<br />a heavy saucepan, combine caramels and margarine. Cook and stir over low<br />heat until melted and smooth. Remove from heat. Drop about 1 teaspoons<br />melted caramel mixture onto each group of pecans. Let caramel pieces stand<br />until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and<br />shortening over low heat, stirring constantly until melted and smooth. Remove<br />from heat, with a narrow spatula. Spread a small amount of melted chocolate<br />mixture over the top of each caramel piece. Let stand until firm. Remove from<br />baking sheet. Store tightly covered. Makes 30 pieces.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-67372310647756628162009-09-29T00:32:00.002+02:002009-09-29T00:33:03.648+02:001/2 cup of butter or margarine<br />2 cups of powdered sugar<br />3 cups of shredded coconut<br />2 squares (1 oz. each) of unsweetened chocolate<br />In top of double boiler melt margarine. Remove from heat. Add sugar and<br />coconut; mix well. Shape rounded teaspoonfuls of coconut mixture into balls.<br />Make a depression in the center of each ball and place on a platter or cookie<br />sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of<br />coconut balls with melted chocolate and chill until firm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-73689044929637904702009-09-29T00:32:00.001+02:002009-09-29T00:32:29.774+02:002 cups of sugar<br />1 cup of water<br />1 tablespoon of butter or margarine<br />1 to 2 cups of peanuts<br />1 cup of light corn syrup<br />3/4 teaspoon of salt<br />1 teaspoon of soda<br />Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat<br />until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and<br />salt. Add soda last, stirring. Pour into cookie sheet.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-73128018793119065832009-09-29T00:30:00.000+02:002009-09-29T00:31:30.706+02:001 can of Eagle Brand milk<br />2 lbs. of powdered sugar<br />1 stick of margarine, melted<br />1 teaspoon of vanilla<br />1 lb. of pecans, chopped<br />1/4 lb. of paraffin wax<br />1 giant package of semi-sweet chocolate chips<br />Mix the first five ingredients together well. Shape into small balls and drop on<br />wax paper and chill in ice box.<br />Melt wax and chocolate chips in double boiler and dip candy with a toothpick in<br />chocolate then set on the wax paper.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-82223825616475205482009-09-29T00:21:00.000+02:002009-09-29T00:22:08.796+02:003/4 cup of instant potatoes (2 servings cooked, but not seasoned)<br />4 cups of flaked coconut<br />1 – 16 oz. package of powdered sugar<br />1 teaspoon of almond extract<br />Stir together the instant potatoes, coconut, powdered sugar, and the almond<br />extract, mixing thoroughly.<br />Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet<br />chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the<br />coconut mixture into small balls and dip in the melted chocolate. Lay on waxed<br />paper until cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-12354489847387879152009-09-29T00:18:00.001+02:002009-09-29T00:18:57.687+02:00For The Turtles:<br />2 squares of chocolate<br />1/2 cup of margarine<br />2 eggs<br />3/4 cup of sugar<br />1 cup of flour<br />1 teaspoon of vanilla<br />For The Icing:<br />1/2 square of chocolate<br />1/2 cup of brown sugar<br />1/4 cup of water<br />2 1/2 tablespoons of butter<br />Powdered sugar<br />Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar.<br />Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon<br />vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and<br />frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take<br />off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground<br />nuts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-58844326759139267902009-09-29T00:16:00.000+02:002009-09-29T00:17:26.064+02:003 cups of sugar<br />1 – 3 oz. Package of raspberry gelatin<br />1/2 cup of flaked coconut<br />2 egg whites, stiffly beaten<br />3/4 cup of light corn syrup<br />1 cup of chopped pecans<br />3/4 cu of water<br />Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly.<br />Reduce heat and cook to hard ball stage. Combine beaten egg whites and<br />gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg<br />whites, beating until candy loses gloss and holds shape. Fold in coconut and<br />nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped<br />nuts and coconut.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-13321775000827701072009-09-29T00:13:00.000+02:002009-09-29T00:16:11.471+02:001 cup of brown sugar<br />1 cup of sugar<br />1 cup of milk<br />1 tablespoon of maple syrup<br />1 tablespoon of butter<br />1/8 teaspoon of salt<br />1 cup of chopped pecans<br />Combine sugars and milk. Cook over low heat, stirring constantly until sugars<br />are dissolved and mixture boils. Cook until thermometer registers 224. Add<br />butter and pecans. Cook until a small amount of mixture forms a soft ball when<br />dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat<br />until thick. Drop on a buttered surface and flatten out into patties.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-56141111835443295712009-08-30T01:23:00.000+02:002009-08-30T01:26:35.053+02:001 head of cauliflower<br />4 oz. can of sliced mushrooms<br />1/4 cup of diced green pepper<br />1/4 cup of butter<br />1/3 cup of flour<br />2 cups of milk<br />1 teaspoon of salt<br />1 cup of shredded Swiss cheese<br />2 tablespoons of chopped pimento<br />Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender,<br />about 8 to 10 minutes. Drain. Saute mushrooms and green pepper in butter in medium<br />saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth<br />and thickened. Stir in cheese, salt and pimento. Heat oven to 325 degrees. Put half of<br />the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add<br />remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15<br />minutes. Serves 8 to 10.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-35145473497586385722009-08-30T01:21:00.000+02:002009-08-30T01:22:07.215+02:001/2 cup of rice<br />2 cups of milk<br />1/2 teaspoon of salt<br />1 env. of Knox gelatin<br />1/4 cup of cold water<br />1 (10 oz.) pkg. of frozen raspberries<br />1 pint of whipping cream<br />1/4 teaspoon of almond flavoring<br />1/3 cup of sugar<br />In a double boiler, cook the following ingredients until very thick: Rice, milk and salt.<br />Dissolve Knox gelatin in cold water and add to the hot rice (after it thickens); refrigerate<br />until cold. Whip whipping cream until thick. Add the sugar and almond flavoring. Add<br />to rice mixture. Put in a large oiled mold. Refrigerate. Thaw frozen berries, unmold rice<br />salad and spoon berries over rice salad mold or place in a small dish to be served with<br />rice inside the molded ring.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-10919865766733739072009-08-30T01:08:00.001+02:002009-08-30T01:21:48.158+02:002 med Turnips<br />2 sm Carrots<br />2 tbsp Peanut oil<br />4 Green onions<br />2 c Chicken stock<br />3 Fresh asparagus spears<br />1 tsp Salt<br />1/2 c Button mushrooms<br />1 pinch Sugar<br />1/2 c Peeled straw mushrooms<br />8 Baby Sweet corn<br />1 tbsp Chicken fat<br />8 Water chestnuts<br />1/2 c Crab Meat or shelled Shrimp (opt)<br />1/2 tsp Fresh ginger root<br />1 tb Tientsin preserved<br />Cornstarch Paste<br />Peel turnips & carrots. Use melon scoop to cut turnips into large balls.<br />Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced<br />notches into rim of each slice (don't cut into center core). Carrots<br />should look like little flowers. Parboil turnip & carrots in stock until<br />barely tender. Remove from stock & plunge pieces into cold water;<br />drain.<br />Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together<br />fresh ginger root & Tientsin preserved Vegetable. In a small pan or<br />beaker on med heat, render pieces of chicken fat. Stir-frying: Add<br />peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat<br />or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &<br />water chestnuts, stir-frying until they are Hot. Add ginger mixture,<br />then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar;<br />bring to boil. Add turnips & carrots.<br />Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients<br />out of liquid, & dribble in cornstarch paste to thicken slightly. Stir<br />liquid to prevent lumping while it thickens to a thick Soup. Recombine,<br />then mix in chicken oil. Place on serving platter.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-66516940550088840572009-08-30T01:07:00.002+02:002009-08-30T01:08:51.352+02:006 eggs<br />4 tablespoonfuls of good stock<br />1/2 teaspoonful of salt<br />1 saltspoonful of pepper<br />Beat the eggs with the stock, add the salt and pepper. Turn them into<br />a buttered square pan, stand this in another of boiling water, and<br />cook in the oven until the eggs are thoroughly "set." Cut the<br />preparation into thin fillets or slices, dip in either a thin batter<br />made from one egg, a half cupful of milk and flour to thicken, or they<br />may be dipped in beaten egg, rolled in bread crumbs and fried in deep<br />hot fat. Arrange the fillets in a platter on a napkin, one overlapping<br />the other; garnish with parsley and send to the table with a boat of<br />tomato or white sauceUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-46332786768229085762009-08-30T01:07:00.001+02:002009-08-30T01:07:45.121+02:006 eggs<br />2 lamb's kidneys<br />1 cupful of fresh bread crumbs<br />2 level tablespoonfuls of butter<br />2 level tablespoonfuls of flour<br />1/2 pint of stock<br />1 teaspoonful of kitchen bouquet<br />1/2 teaspoonful of salt<br />1 saltspoonful of pepper<br />Split the kidneys, cut out the tubes; scald them, drain, and cut them<br />into thin slices. Put the butter into a saucepan, add the kidneys,<br />toss until the kidneys are cooked, then add the flour, stock, kitchen<br />bouquet, salt and pepper; stir until boiling. Grease a shallow granite<br />or silver platter, break into it the eggs, sprinkle over the bread<br />crumbs and stand them in the oven until the eggs are "set," then pour<br />over the sauce, arrange the kidneys around the edge of the dish and<br />send at once to the table.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-25730125245169098212009-08-30T01:02:00.001+02:002009-08-30T01:06:28.383+02:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4r-UqaxtL8oZLEfv9pz6rJmRfAsrZU3LJp2wyrXqaVXYrzxbjZIkDNwGJ9mZl_hwTp23dDfNwgPcqeY-96wuMUzaGSBo_WZ-OUp2eTYKs92hr9HRfGBrmkkf1bqPnxwmIFU2qh4Qmmoe/s1600-h/egg-omlet-recipe.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 111px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4r-UqaxtL8oZLEfv9pz6rJmRfAsrZU3LJp2wyrXqaVXYrzxbjZIkDNwGJ9mZl_hwTp23dDfNwgPcqeY-96wuMUzaGSBo_WZ-OUp2eTYKs92hr9HRfGBrmkkf1bqPnxwmIFU2qh4Qmmoe/s200/egg-omlet-recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5375525978930150434" /></a><br />6 eggs<br />1/2 pint of chopped cold cooked chicken<br />1/2 can of mushrooms<br />2 tablespoonfuls of butter<br />2 tablespoonfuls of flour<br />1/2 pint of milk<br />1/2 teaspoonful of salt<br />1 saltspoonful of pepper<br />Use ordinary shirring dishes for the eggs; butter them, break into<br />each one egg, stand these in a pan of boiling water and in the oven<br />until they are "set." Rub the butter and flour together, add the milk,<br />stir until boiling, add the salt, pepper, chopped chicken and<br />mushrooms, and put one tablespoonful of this on top of each egg and<br />send at once to the table. This is also nice if you put a<br />tablespoonful of the mixture in the bottom of the dish, break the egg<br />into it, and then at serving time put another tablespoonful over the<br />top.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-14697382571794308972009-08-30T01:01:00.001+02:002009-08-30T01:01:35.046+02:002 carrots<br />1 onion<br />2 garlic cloves<br />3 cans cream of chicken soup<br />6 c. water<br />1 tsp. oregano<br />1 tsp. basil<br />1 pkg. boneless chicken breasts, cut into bite-size pieces<br />1 bag cheese tortellini<br />2 boxes frozen broccoli<br />Cook chicken in small amount of oil. While meat cooks, chop vegetables and open<br />cans. Add all of the above ingredients to large kettle except for the tortellini and frozen<br />broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that<br />they are not over cooked. Simmer the other ingredients for an hour or however long<br />you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or<br />French breadUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-27925810768339392362009-08-30T00:42:00.000+02:002009-08-30T00:43:20.158+02:002 egg whites<br />1 1/4 c. finely chopped cashew nuts<br />2 whole chicken breasts, skinned, boned and thinly sliced<br />2 c. peanut or vegetable oil<br />1/4 c. cornstarch<br />1 tsp. sugar<br />2 tsp. salt<br />1 1/2 tbsp. dry sherry<br />In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg<br />white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.<br />Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with<br />cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok,<br />making sure rack is level and hooks rest securely on edge of wok. Heat oil over<br />medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken<br />carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3<br />minutes. Remove from oil and place on tempura rack to drain and keep warm.<br />Continue frying remaining chicken pieces. Makes about 32 appetizerUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-18873668937935894622009-08-30T00:37:00.000+02:002009-08-30T00:40:04.164+02:0024 chicken wings<br />1 c. soy sauce<br />3/4 c. chopped green onions with tops<br />1/3 c. sugar<br />4 tsp. salad oil<br />1 clove garlic, crushed<br />1 1/2 tsp. ground ginger<br />Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic<br />and ginger in a large bowl.<br />Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the<br />marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-<br />degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.<br />This may be made the day before and reserved in refrigerator, covered. Be sure to<br />save some marinade to baste again when reheating in oven.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-6525380115631374372009-08-30T00:32:00.000+02:002009-08-30T00:34:51.175+02:001 1/2 lbs. chicken wings, disjointed<br />1 med. egg<br />1/2 c. soy sauce<br />2 tbsp. garlic powder<br />1/4 tsp. ginger powder<br />1 med. onion, finely diced<br />2 c. finely crushed corn flakes<br />Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax<br />paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce<br />mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings<br />on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.<br />Use 13"x9" baking dish. Yield: 24 appetizersUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2626054001437003969.post-66008781007196600412009-08-30T00:13:00.000+02:002009-08-30T00:32:22.801+02:006 chicken wings<br />1 sm. clove garlic<br />1 scallion<br />1/4 c. soy sauce<br />2 tbsp. honey<br />2 tsp. rice-wine vinegar<br />1/2 tsp.g rated ginger<br />1/2 tsp. oriental sesame oil<br />Pinch of cayenne<br />1 tsp. sesame seeds<br />1 tbsp. chopped fresh coriander or parsley<br />Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine<br />soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.<br />Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger<br />wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5<br />minutes.<br />Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return<br />marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade<br />over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12<br />pieces.Unknownnoreply@blogger.com0