The Recipe File

Minister's Delight

2012-01-31T16:51:00.000-08:00

You'll need just four common ingredients to put together this
comforting dessert from Mary Ann Potter of Blue Spring, Missouri.
"A friend gave me this recipe severly years ago," Mary Ann notes.
"She said a local minister's wife fixed it every Sunday, so she named
it accordingly."

10-12 Servings
Prep: 5 min. Cook: 2 hours

Ingredients
1 can (21 ounces) cherry or apple pie filling
1 package (18-1/4 ounces) yellow cake mix
1/2 cup butter, melted
1/3 cup chopped walnuts, optional

Directions
Place pie filling in a 1-1/2-qt. Slow cooker. Combine cake mix and
Butter (mixture will be crumbly); sprinkle over filling. Sprinkle
With walnuts if desired. Cover and cook on low for 2-3 hours. Serve
In bowls. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 304 calories, 12 g fat
(6 g saturated fat), 20 mg cholesterol, 357 mg sodium,
48 g carbohydrate, 1 g fiber, 2 g protein.

Taco Pasta Shells

2012-01-31T16:46:00.000-08:00

From Light & Tasty

"Here's a kid-friendly dish so flavorful and fun. nobody is likely
to guess that it's also lower in fat," says Anne Thomsen of
Westchester, Ohio. "A great family supper for busy weeknights!"

SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.

INGREDIENTS
18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef
1 bottle (16 ounces) taco sauce, divided
3 ounces fat-free cream cheese, cubed
2 teaspoons chili powder
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large
nonstick skillet over medium heat, cook beef until no longer pink; drain.
Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir
until blended. Stir in 1/4 cup cheese blend.

Drain pasta and rinse in cold water; stuff each shell with about 2 table-
spoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated
with cooking spray. Spoon remaining taco sauce over the top.

Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining
cheese blend. Bake 5-10 minutes longer or until heated through and
cheese is melted. Sprinkle with chips. Yield: 6 servings.

tasteofhome.com Aug 29, 2008

COLD CHIVE DRESSING

2012-01-31T16:39:00.000-08:00

For Beef.

Quantity for 6 Persons.
1/2 cup of cream or milk
1 pinch of pepper and sugar
1/6 cup of vinegar
1/4 cup of finely chopped chives
Salt to taste

Preparation: Cream, vinegar and chives are stirred together,
then seasoned with salt, pepper and sugar.

CRACKER JACK

2012-01-31T16:37:00.003-08:00

3 qts. popped corn

1/2 cup sugar
1/2 tsp. soda
1/4 cup syrup
1/2 tsp. vinegar
1/2 cup peanuts

Preparation: Boil syrup, sugar and vinegar until it will
crack when tried in cold water. Add the soda, stir well and
poiir the foamy mixture over the corn.

Granny Swiss Steak

2012-01-31T16:36:00.000-08:00

Ingredients

1/4 cup vegetable oil
4 (4 ounce) cube steaks
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/2 cup all-purpose flour
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, chopped
1 (6 ounce) can mushroom stems and pieces, undrained
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon dried oregano
salt and pepper to taste
1 1/2 cups tomato juice
1 cup ketchup

Directions
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large
skillet over medium-high heat. Dredge the cube steaks in a mixture of
flour, salt and pepper, and brown them in the hot oil.

Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper,
onion, celery, mushrooms, oregano, and onion soup mix over the steaks.
Stir together the tomato juice and ketchup; pour over everything in the dish.

Bake for about 1 hour in the preheated oven, or until the meat is cooked
through, and the sauce is thickened.

Ultimate 7 Layer Dip (Kraft)

2012-01-30T17:20:00.000-08:00

Prep time = 10 min
Total time = 3 hr 10 min
Makes = 6 cups dip or 48 servings, (2 Tbsp dip/11 crackers each)

Ingredients
1 can (14 fl oz/398 mL) refried beans
1 Tbsp. taco seasoning mix
1 cup each sour cream, salsa, shredded lettuce
and Kraft Tex Mex Shredded Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
Christie Wheat Thins Crackers

Directions
MIX beans and seasoning mix.

Spread onto bottom of pie plate.

LAYER all remaining ingredients, except crackers, over bean mixture.

Refrigerate several hours.

SERVE with crackers.

TIP
Make this dip up to 2 days ahead, cover tightly and store in the
refrigerator until ready to serve.

Zucchini Fritters

2012-01-30T17:13:00.000-08:00

This zucchini fritter recipe makes a lovely summery main or side
dish. You'll get about 12 fritters with this recipe which should serve
4 people as a main, 6-8 as a side.

Ingredients:
2 large zucchinis or courgettes (about 800g/1lb 12 oz)
300g/10½ oz/1¼ cups of feta cheese
Grated rind of 1 lemon
4 spring onions (scallions), chopped
1 tablespoon of chopped fresh mint
6 tablespoons of plain white (all purpose) flour
2 eggs, lightly beaten
salt and freshly ground black pepper
sunflower oil for frying

Method:
1. Coarsely grate the zucchini or courgette and place in a colander.
Sprinkle with a little salt, leave for 30-40 minutes and then squeeze
well with your hands to drain the excess liquid.

2. Place the zucchini in a large bowl, crumble in the feta and stir in the
lemon rind, spring onions, mint, eggs and flour. Season with black pepper
and stir well. The mixture should be moist but not too wet (you can
add a little more flour if you think it's too wet).

3. Now you are ready to start cooking. Pour about 3 tablespoons of
oil into a large frying pan or skillet and place over a medium heat.

4. When the oil is hot, drop tablespoons of batter into the pan. I do this
by scooping up a tablespoon of the mixture and using a second spoon
to push it into the oil. Don't overload the pan. Four or five fritters is plenty
to cook at a time so they don't stick together. Cook for a couple of
minutes. When they seem to be holding together and browning underneath,
turn the fritters and cook for another 2-3 minutes on the other side.
Repeat with the remaining fritters and serve.

LEMON SAUCE

2012-01-30T17:03:00.001-08:00

Quantity for 6 Persons.
1 pt. of milk 1 tsp. of flour
1/3 lemon peel 1/4 cup of sugar
4 yolks of eggs

The preparation is the same as Vanilla Sauce but
instead of vanilla use lemon peel.

SOUR CREAM DOUGHNUTS

2012-01-30T17:02:00.001-08:00

5 tbsps. sour cream

2 eggs
1/4 tsp. cinnamon
1 cup milk
Little salt
1/4 tsp. nutmeg
1/2 cup butter
1 tsp. soda
1 tsp. baking powder
1 cup sugar
1-1/4 pts. of flour

Preparation: Stir butter, eggs and cream well, add all
other ingredients, roll and cut the dough, bake in hot lard to
golden-brown color and sprinkle powdered sugar over.

STUFFED POTATOES

2012-01-30T17:00:00.000-08:00

Quantity for 6 Persons.

12 large potatoes
1/4 tsp. of grated onion
1/10 lb. of butter
1 pinch of pepper
2 yolks of eggs
Salt to taste
1/2 tbsp. of Parmesan cheese
Some butter for frying
1 tsp. of finely chopped parsley

Preparation: The potatoes are washed well and cooked
in their jackets, removed from the fire when barely done,
strained, peeled, then carefully cut into halves and scooped
out. The pieces which have been removed, are pressed through
a potato masher and mixed with butter,_ Parmesan cheese,
onion, parsley and yolk of egg. Season with salt and pepper
and put back into the scooped out potato halves, smooth off on
top, sprinkle with salt and fry in butter to a golden yellow
color.

Remarks: They are very fine to serve with cold meats or
to garnish hot meat platters.

Peaches 'n' Cream Tapioca

2012-01-29T16:54:00.000-08:00

Granola gives this homey dessert a crunch similar to a peach crisp.
Prep: 6 minutes, Cook: 4 hours
Slow-Cooker Size 3 1/2-quart
YIELD: Makes 8 servings
COURSE: Desserts

Ingredients
4 cups fresh or frozen peach slices (about 2 pounds)
3 tablespoons uncooked quick-cooking tapioca
3/4 cup firmly packed brown sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
1/2 cup peach nectar
2 cups granola

Preparation
Stir together first 7 ingredients in a 3 1/2-quart slow cooker.

Cover and cook on LOW 4 hours. Stir well; spoon into dessert dishes,
and top evenly with granola.

Peachy Keen: Fresh peaches are best. If you use frozen ones, just rinse
off any ice crystals; there's no need to thaw them for this recipe.

Sunday Roast Chicken with Chestnut Stuffing

2012-01-29T16:51:00.000-08:00

During the Depression, many folks could afford to
serve chicken only for special meals, like Sunday dinner.

Ingredients

3 tablespoons butter or margarine
1 medium-size yellow onion, chopped
1 stalk celery, chopped
4 cups dried bread cubes
1 can (151/2 ounces) chestnuts in brine, drained, rinsed,
and chopped, or 2 cups chopped cooked chestnuts
1/4 cup pecan pieces, toasted
1 teaspoon each dried thyme leaves and savory leaves
1/2 teaspoon each salt and black pepper
3/4 cup lower-sodium chicken broth
1 whole broiler-fryer chicken (21/2 to 3 pounds),
giblets removed
Chicken Gravy (recipe below)
How to make it 1 hour, 30 minutes

1. In a small saucepan, melt butter over moderately
high heat. Add the onion and celery and cook for 5
minutes or until vegetables are tender, stirring often.
Remove the saucepan from the heat. In a large bowl,
combine the bread cubes, chestnuts, pecans, thyme,
savory, salt, and pepper. Stir in the onion mixture.
Stir the chicken broth into bread cube mixture; toss
to coat.

2. Preheat the oven to 375°F. Rinse chicken; drain and
pat dry. Stuff and truss chicken. Then, place chicken,
breast-side-up, on a rack in a roasting pan. Insert a
roasting thermometer into thickest part of its thigh
without touching bone. Spoon the remaining stuffing
into a lightly greased 11/2-quart casserole; cover and
refrigerate. Roast chicken for 1 to 11/4 hours or until
the thermometer registers 180°F. Bake the covered
casserole of stuffing alongside the chicken during the
last 20 to 30 minutes of roasting. Let chicken stand
for 10 minutes.

3. Meanwhile, prepare Chicken Gravy. Carve chicken,
discarding skin. Serve with gravy.

HAM IN BURGUNDY WINE

2012-01-29T16:46:00.000-08:00

Quantity for 15--20 Persons.

10 lbs. of ham
1 very large pig's bladder
2 bottles of Burgundy wine
2 tbsps. of butter
2 small sliced onions
2-1/2 tbsps. of flour
A leek
1/4 pt. of Madeira
1 piece of thyme
1/2 cup of bouillon
1 piece of marjoram
A cloth to tie up the ham
1/4 lb. of truffles
Water to boil in
1/4 lb. of champignons

Preparation: The skin is cut oif and the bones are taken
out as well as possible. To the wine add the onion, the chopped
leek, thyme and marjoram, then leave the ham. in it for 24
hours, turning it over often. After that take it out, make a
stuffing of truffles, champignons, 1 tablespoonful of butter,
salt, pepper and 1/2 cup of bouillon mixed well and stufif the
cavity left after removing the bone with it and sew it up. Clean
the bladder well ipside and outside, make a cut into it and put
the stuffed ham inside, then pour in the wine with all its contents
in which the ham has been lying for 24 hours, sew it up
carefully. Then tie the whole into a white cloth and put it
on the fire in cold water to boil for 4 to 5 hours slowly. After
this, take the cloth off, open the suture, pour the fluid into a
pot and put the ham into a pan.
Brown the butter and flour, add some of the ham fluid
and Madeira, cook it well and add perhaps 1/2 teaspoonful of
sugar, (better taste tihe gravy first). Fill some of this gravy
over the ham and put it into the oven, roast for 1/4 hour, then
serve it with the gravy. Ham prepared in this way is very
fine. If wine cannot be had, use Ginger Ale.

LETTUCE COMBINATION SALAD

2012-01-29T16:41:00.001-08:00

Head lettuce

4 green onions
4 medium sized tomatoes
6 radishes
1 small cucumber
1/2 cup mayonnaise dressing
2 tbsps. vinegar
Roquefort cheese
1/4 tsp. Worcestershire Sauce

Preparation: Line salad bowl with the crisped lettuce;
peel and quarter the tomatoes; slice and crisp the cucumbers;
slice the onions and radishes in very thin slices. Arrange the
vegetables on the lettuce; mix the vinegar with the mayonnaise
dressing and pour over the salad. A little Roquefort
cheese crumbled and mixed with the dressing is fine. Excellent,
served with steak

POTATO BALLS, FRIED

2012-01-29T16:40:00.000-08:00

Quantity for 6 Persons.
1 lb. of potatoes
1 pinch of pepper
1/4 cup of butter
Salt to taste
4 yolks of eggs
1/2 cup of flour
1 tbsp. of Parmesan cheese
1 cup of roll crumbs
1 1 pinch of nutmeg
Lard for frying
Preparation: The potatoes are boiled, peeled, grated or
mashed. Cream the butter, stir in the yolks of eggs, Parmesan
cheese, nutmeg, pepper and salt, the mashed potatoes and flour.
Balls, walnut size, are formed from this mass, rolled in roll
crumbs and fried in hot lard to a nice golden yellow color.
The lard should be deep enough for the balls to float. Drain
in a colander or on paper.

Remarks: These potato balls are nice to garnish meat
platters.

Loco Moco

2012-01-28T17:05:00.000-08:00

You don't have to be in Hawaii to enjoy loco moco for breakfast!
Call me crazy, but I love loco moco!

Story Below
Serves: 1 (easy to adapt for more hungry people)
Prep Time: Quick to assemble with prepared ingredients
Total Time: 30 minutes if starting from scratch

This is a great recipe to use leftover rice or hamburgers. I often plan for
it in advance by cooking extra rice or a couple of extra hamburgers a
day or two before. When it's time for the Loco Moco, it's quick and
easy to heat the leftovers, fry the egg and heat the gravy, then assemble.
I
Ingredients:
2 scoops of rice
1 hamburger patty
Brown gravy
1 fried egg
Sliced green onion for garnish

Instructions:
Scoop the cooked rice into a bowl; top with the cooked hamburger
patty. Ladle the gravy over the hamburger. Top with the fried egg
(cooked over-easy or to your taste). Garnish with some sliced green onion.

LUANA! (Enjoy!)

Variations: Use sausage or a vegetarian burger instead of the
hamburger.

STORY
Loco moco is the name of a popular breakfast meal served in
restaurants in the state of Hawaii. It's a true breakfast in a bowl, a
meal high in protein, perfect for storing up energy before hitting the
surf (or school, or even the office)!

I'm not a surfer, but I know a thing or two about breakfast - and this is
definitely an unusual breakfast food, at least in all places besides Hawaii.
Turns out that back in 1949 a group of guys requested that the owner
of their local favorite restaurant in Hilo, Hawaii, create a cheap meal
for their breakfast. They requested a bowl of rice with a hamburger
on top, covered in gravy and crowned with a fried egg. Their wish
was her command and the rest, as they say, is history. The breakfast
dish was so crazy they decided to call it "loco." "Moco" made a nice
rhyme and loco moco was born.

These days you'll find loco moco on the menu at many eateries in
Hawaii and it's as popular as ever. If you can't make it to Hawaii for
breakfast, you can do as I do and duplicate the dish at home. My
version features brown rice, although the original has the sticky, white
variety. If you prefer vegetarian, choose a veggie burger. If you can't
do breakfast without ham or bacon, toss them in instead, or use a
sausage patty instead of the hamburger. Oh, and don't limit loco
moco to breakfast. It makes a great lunch or even a nice, easy supper
meal-in-a-bowl.

No matter how you stack it, loco moco is a great-tasting, very filling,
totally Hawaiian comfort food meal. I love it!

Enjoy this traditional Hawaiian breakfast bowl anytime.

Sticky Pork Ribs

2012-01-28T16:59:00.000-08:00

YIELD: Serves 4

COOK TIME:5 HOURS
PREP TIME:5 MINUTES
COST PER SERVING:
COURSE: Main Dishes

Ingredients
3 pounds pork ribs
6 tablespoons honey
1/4 cup oyster sauce
2 tablespoons rice wine
4 cloves garlic, finely chopped
1/2 teaspoon 5-spice powder
1/2 teaspoon crushed red pepper
1/2 teaspoon salt

Preparation
1. Cut ribs into 3-rib portions. Whisk together honey, oyster sauce,
rice wine, garlic, 5-spice powder, crushed red pepper and salt in a bowl.
2. Place ribs in slow cooker and cover with sauce, turning ribs to coat.
Stand ribs on their side to make them fit, if necessary. Cover and cook
on low until meat is tender and falling off the bone, 4 to 5 hours, turning
ribs once or twice to allow them to brown.

3. Transfer ribs to a cutting board and cover with foil to keep warm.
Pour cooking liquid through a fine-mesh sieve into a small pot. Bring
to a boil over medium heat and cook until reduced by half, about 5 minutes.
Pour sauce over ribs and serve immediately.

Nutritional Information
Amount per serving

Calories: 625
Fat: 21g
Saturated fat: 7g
Protein: 76g
Carbohydrate: 32g
Fiber: 0.0g
Cholesterol: 187mg
Sodium: 1001mg

COFFEE CAKE

2012-01-28T16:51:00.000-08:00

Enough for 2 Cakes.

3-1/2 - 4 cups of flour
1/4 lb. of sugar
1 pt. of milk
3 eggs
1/4 lb. of butter
1 cent yeast
1/2 grated lemon rind

Preparation: The milk is made lukewarm and stirred to
a smooth batter with 3-1/4 cups of flour, then the yeast dissolved
in 1/4 cup of lukewarm, milk is mixed in quickly and put in a
warm place to rise. After the sponge has risen well, mix in the
melted butter, sugar, grated lemon rind, the eggs and the rest
of the flour, stir the dough thoroughly with a spoon. Butter
3 tins and put in the dough about 1 inch thick, then set to rise
after this strew on sugar, cinnamon and put on small pieces of
butter and some chopped almonds. Bake in medium hot oven

MAYONNAISE DRESSING No. 3.

2012-01-28T16:49:00.000-08:00

Very Good With Poultry Salad.
Quantity for 6 Persons.
4 yolks of eggs 1 pinch of white pepper
1 tsp. of flour Salt
1 cup of sweet cream 1/4 tsp. of grated onion
1/4 cup of good poultry broth 2 tbsps. of fine oil
2 tbsps. of vinegar

Preparation : Yolks of eggs, cream, broth and vinegar are
mixed well and boiled in double boiler as before mentioned in
Cooked Mayonnaise Dressing, then seasoned with
salt, pepper and onion. Stir the dressing until cold, then add
2 tablespoonfuls of oil a few drops at a time.

VEAL OR CALF'S LIVER WITH BREAKFAST BACON

2012-01-28T16:45:00.000-08:00

Quantity for 6 Persons:

2-1/2 lbs. of calf's liver 1 tbsp. of flour
1/2 lb. of bacon 1 onion
Salt 1 cup of water
1 pinch of pepper Flour for dipping
1 oz. of butter

Preparation : Liver is cut into 1/4 inch strips and bacon in
3x4 inch slices. The bacon is fried light yellow, then put on
a platter and kept hot. The liver is sprinkled with salt and
pepper, dipped in flour and baked to a light brown in butter
or the bacon drippings. Then placed on the same platter with
the bacon and served. Stir into the bacon drippings or butter
1 tablespoonful of flour and the sliced onions, boil and
add water or bouillon. Strain the gravy and serve.

Fragrant Lemon Chicken

2012-01-27T16:54:00.000-08:00

Prep Time: 20 Minutes

Cook Time: 9 Hours
Ready In: 9 Hours 20 Minutes

Servings: 6

"Apple and celery bake in the cavity of this whole chicken while lemon,
onion and rosemary permeate the basting liquid in this slow cooker preparation."

Ingredients:
1 apple - peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 pound) whole chicken
Salt to taste
Ground black pepper to taste
1 onion, chopped
1/2 teaspoon dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water

Directions:
1. Rub salt and pepper into the skin of the chicken, and then place
apple and celery inside the chicken. Place chicken in slow cooker.
Sprinkle chopped onion, rosemary, and lemon juice and zest over
chicken. Pour 1 cup hot water into the slow cooker.

2. Cover, and cook on High for 1 hour. Switch to Low, and cook
for 6 to 8 hours, basting several times.

Servings Per Recipe: 6
Amount Per Serving
Calories: 309
Total Fat: 17.2g
Cholesterol: 97mg
Sodium: 101mg
Total Carbs: 7.1g
Dietary Fiber: 1.8g
Protein: 31.2g

Summer Fruit Compote

2012-01-27T16:51:00.000-08:00

Makes: 6 cups

Prep: 15 minutes
Cook: 5 hours 45 minutes (low) or 3.75 hours (high)

Ingredients
3 cups fresh pineapple chunks
2 medium-size pears, peeled, cored and cut into 1/2-inch chunks (about 2 cups)
2 cups frozen sliced peaches
1 cup frozen pitted cherries
3/4 cup dried apricots, quartered
2/3 cup frozen orange juice concentrate, thawed
1 tablespoon packed dark-brown sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup sliced almonds, toasted
Vanilla ice cream (optional)

1. Combine pineapple, pears, peaches, cherries, apricots, orange
juice, brown sugar and vanilla in a slow cooker insert. Cover and
cook on HIGH for 3-1/2 hours or LOW for 5-1/2 hours.

2. Uncover and remove 2 tablespoons liquid. In a small bowl, stir
together liquid and cornstarch. Stir cornstarch mixture back into slow
cooker; cook 15 minutes more or until thickened. Sprinkle with
almonds. Serve warm with ice cream, if desired.

Nutrition facts

Servings Per Recipe 6 cups
Calories 139
Total Fat (g)2
Sodium (mg)3,
Carbohydrate (g)29,
Fiber (g)3,
Protein (g)2,
Percent Daily Values are based on a 2,000 calorie diet

MUSSELS IN DILL SAUCE (Muscheln in Dillsosse)

2012-01-27T16:48:00.000-08:00

2 TO 4 SERVINGS

24 to 30 mussels
3 tablespoons butter
1 onion, minced
1 tablespoon minced parsley
½ to 1 cup dry white wine
3 tablespoons butter
3 tablespoons flour 1½ cups mussel stock
1 generous tablespoon minced fresh dill
salt and pepper

Scrub mussels with a stiff brush until free of sand, and debeard them.
Heat butter in a deep pot or kettle and when hot and bubbling, add
onion and parsley and sautÃ© slowly for 2 or 3 minutes. Add the
mussels and then the white wine. Cover pot, bring to a boil, reduce
heat and simmer slowly but steadily for 8 to 10 minutes, or until
mussels shells open. Remove mussels and drain. Strain stock and
reserve. Take mussels out of shells very gently so as not to break
them. Discard shells. Heat butter in 2-quart saucepan and when
hot and bubbling, stir in flour. Stir and sautÃ© slowly for about 5
minutes, or until flour begins to take on color. Add strained mussel
stock. If you do not have Â½ cups, make up the difference with
water, or a combination of water and white wine. Beat sauce with
wire whisk or wooden spoon, over low heat, until smooth. Add
dill and salt and pepper to taste. Add shelled mussels to sauce and
simmer, covered, for 10 minutes. Check seasoning and serve.

SOUR PORK ROAST

2012-01-27T16:46:00.000-08:00

Quantity for 6 Persons.
4 lbs. of pork shoulder 1 handful of salt for pickling
1 qt. vinegar 1-1/2 tbsps. of flour
2 onions 2 cups of water
6 pepper-corns Salt
3 cloves 1 pinch of pepper
2 bay-leaves 1 wineglass of red wine if you
wish

Preparation: The meat is pounded and put into a jar or
earthen dish witlh 1 qt. of vinegar, sliced onion, salt, cloves,
peppers and bay-leaves and left in it for 2 days, turning it once
or twice. When taken out to roast, .put it into the oven with
1 cup of water, salt and pepper, also 1/2 of the onions that are
in the vinegar, then roast 1-1/4 hours, basting frequently.

For the gravy, stir in the flour, stew a few minutes, add
some water, the wine or % cup of cream, cook, pour oveir the
roast. When this is done, strain the gravy and serve with
the roast.

WHITE WINE SAUCE

2012-01-27T16:43:00.000-08:00

Quantity for 6 Persons.

2 eggs 2 slices of lemon
1 tsp. of flour
2 tbsps. of sugar
1 tumblerful of white wine

Preparation: The 2 whole eggs, flour, wine, sugar are
mixed well on the stove and stirred until it becomes foamy and
begins to thicken, but must not cook. Then add the lemon
slices.

Remarks: This sauce may be served cold or warm.