Thursday, April 20, 2006
My 30 layer Easter Cake........
top half white cake bottom half yellow cake.
A few toasted pecan bits on top
six cake pans is a time saver
30 layers -=-=-=-=-=-=--==-=-=--=-=-=-=-=-==-=-
Thursday, April 13, 2006
Wilmington Island Marsh Mud Cake
Cake:
1/2 cup cocoa
1 cup (2 sticks) butter, melted, plus extra butter for greasing pan
4 eggs, beaten
1 1/2 cups all-purpose flour
2 cups sugar
1/8 teaspoon fine salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Frosting:
1 (16-ounce) box light brown sugar
1/3 cup cocoa
1/2 cup (1 stick) butter, softened
1/2 cup milk, scalded
1 teaspoon pure vanilla extract
1 (10.5 ounce) package miniature marshmallows
Preheat the oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan with butter.
In a large mixing bowl, stir together the cocoa and the melted butter. Add
the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held
electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into
the prepared pan. Bake for 35 minutes.
While cake is baking, prepare the frosting. Beat the brown sugar and butter.
Add the cocoa and beat. Stir in the scalded milk and vanilla together in a
mixing bowl and beat with the hand-held mixer until smooth. Set aside.
Remove the cake from the oven, and pour the marshmallows over the cake while
it is still hot. Pour the frosting over the marshmallows. Let cool slightly
before cutting into pieces.
Saturday, April 08, 2006
"My hero" Next round of recipes from my inherited and estate purchased collection
THisperson is my hero in theworld of food :)>
MeowFinalAnswer@aol.com
Next round of recipes from my inherited and estate purchased collection
Caramel Clusters purchased from the Bivins Estate in Dallas, Texas in 1990. Dated 1972. Next round of recipes from my inherited and estate purchased collection
14 ounce package of caramels
¼ cup water
6 cups bite size crispy rice cereal squares
2 cups pecan halves
Heat oven to 350. Melt caramels with water in heavy saucepan over low heat, stirring frequently until smooth. Add cereal and pecans. Mix lightly until well coated. Spread into greased baking pan. Bake for 25 minutes, stirring after 15 minutes. Turn out onto greased wax paper. Cool thoroughly and break apart.
Extravagant old fashioned fudge purchased from the Bivins Estate in Dallas, Texas in 1990. Dated 1942.
2 cups granulated sugar
1 cup milk
1/2 teaspoon salt
2 squares unsweetened chocolate
2 tablespoons white corn syrup
2 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
In saucepan combine sugar, milk, salt, chocolate, corn syrup; stir over low heat until sugar dissolves. Cook gently, stirring occasionally until a little mixture dropped into cold water forms soft ball. Remove from heat and drop in butter. Do not stir. Cool without stirring. Add vanilla. With spoon, beat until candy loses gloss and small amount dropped from spoon holds its shape. Add nuts. Turn into greased loaf pan. Cool and cut into squares.
Out of this world creamy chocolate truffles purchased from the Bivins Estate in Dallas, Texas in 1990. Date and source unknown.
12 ounces real chocolate chips
4 tablespoons butter
1 cup heavy whipping cream
1 teaspoon vanilla
Put butter, vanilla and chocolate chips in blender. Heat whipping cream until hot. Pour hot cream over ingredients in the blender and blend until all the chocolate is dissolved and smooth. Pour into a buttered dish and cover with plastic wrap and freeze until firm. Scoop out a teaspoon of the truffle mixture and roll into a ball with your hands. Roll in powdered cocoa or finely chopped nuts. Put into plastic containers with a tight lid and freeze. Thaw slightly before serving.
Orange Cheesecake designed for royalty. Purchased from the Zimmerman Estate in Terrell, Texas in 1967. Date and source unknown. This is good. I made it for a family Sunday dinner and it was well received. Will make again and again.
1 cup chocolate wafer crumbs
3 tablespoons melted butter
Filling:
1 envelope unflavored gelatin
1/2 cup fresh orange juice
24 ounces cream cheese, room temperature
¾ cup granulated sugar
1 cup heavy whipping cream, whipped
2 teaspoons grated orange peel
Combine crumbs and butter. Press into bottom of springform pan. Bake at 350 for 10 minutes. Soften gelatin in juice. Stir over low heat until dissolved. Combine cream cheese and sugar, mixing well on medium. Gradually add gelatin. Chill until slightly thickened. Fold in whipped cream and peel. Pour over crust. Chill until firm. Garnish with orange slices and fresh mint, if desired.
Backdraft Beans from my collection. I purchased these at a garage sale in Dallas, Texas in 1991. Date and source unknown. These are to die for. I love these beans and make them at least twice a month.
1 pound bacon, diced
1 pound white onion, diced
6 cups cooked pinto beans
4 pickled peppers, chopped
1 teaspoons Tabasco sauce
1 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
2 teaspoons mustard
½ cup brown sugar
1 teaspoon minced garlic
Fry bacon and onion. Drain. Mix with remaining ingredients. Mix well. Bake at 375 for 2 hours.
Baked Barley purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1957.
3 cups cooked barley
½ cup molasses
½ cup tomato puree
½ cup water
3 tablespoons honey
¼ cup diced white onion
1 teaspoon sea salt
¼ teaspoon garlic powder
½ teaspoon turmeric
1 teaspoon freshly ground black pepper
Combine all ingredients and mix well. Pour into a baking dish and bake at 350 for 1 hour, stirring occasionally.
West Coast Smoked Salmon and Cream Cheese Quiche purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Notation on card indicates this is a family favorite and made at last twice a month. Dated 1954.
6 ounces smoked salmon
4 ounces cream cheese
1 cup shredded Swiss cheese
1/2 cup grated asiago cheese
3 eggs
1-1/2 cups light cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped
Parmesan Crust:
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water
Heat oven to 425. To make crust, combine flour and salt in a food processor or mixing bowl. Add butter and process or combine with a fork until small particles are formed. Add grated Parmesan cheese and process briefly to combine. If using a food processor, transfer the contents to a mixing bowl. Add cold water and mix to make a ball of dough. Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle. Transfer dough to 10-inch tart pan or quiche pan. Lay a piece of foil inside, and put dried beans inside the foil. This keeps the crust from puffing up when it bakes. Bake the crust for 8 minutes. Remove the foil and beans and bake 2 to 3 minutes longer. Remove from oven and allow to cool while making the filling. Reduce oven temperature to 350. For filling, spread crumbled smoked salmon over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle with Swiss cheese and Asiago cheese. Beat the eggs in a mixing bowl. Add the cream, salt, pepper and dill. Pour into crust. Bake the quiche until golden brown and puffed, 40 to 45 minutes. Let stand 15 minutes before serving.
Tequila Lime Grilled Salmon purchased from the Zimmerman Estate in Terrell, Texas in 1989. Dated 1962. I have made this on several special occasions and it is always gobbled right up.
1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup fresh lime juice
1/4 cup triple sec
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 teaspoon salt
4 (6 ounce) salmon steaks or fillets
Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness.
Zucchini Salmon Fettuccini Delight purchased from the Zimmerman Estate in Terrell, Texas in 1967. Another tried and true extraordinary delight.
2 tablespoons unsalted butter
1/2 zucchini, cut into small strips
1 tablespoon finely chopped shallots
1 teaspoon finely chopped parsley
2 cups heavy cream
Juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces cubed smoked sockeye
1 ounce grated parmesan cheese
8 ounces fettuccine pasta, cooked
Sauté butter, zucchini, shallots and parsley until tender. Add cream, lemon juice, salt and pepper. Let sauce reduce until thick in consistency. Add smoked sockeye and parmesan cheese. Pour over fettuccine and serve immediately.
Lemony Salmon Pate purchased from the Bivins Estate in Dallas, Texas in 1990. Notation on card says this came from “Beth’s Sunday School Class”. I’m not big on pate so haven’t made this, but my friend who does catering served it at a special function and said it was very popular and he was asked several times for the recipe.
4 ounces flaked salmon
Juice of 1 lemon
1 teaspoon finely chopped white onion
½ teaspoon white pepper
4 ounces cream cheese, softened
4 tablespoons heavy cream
In a blender, place salmon, lemon juice, onion, white pepper, cream cheese and blend until smooth. Add your heavy cream while blending until the texture is just right. Spread on your favorite cracker or bread.
Salmon with black beans and mango mustard sauce purchased from the Davidson Estate in Terrell, Texas in 1987. Date and source unknown. This is very good. I have also made it with trout and chicken. Yummy.
2 pound salmon fillet
15 ounce can undrained black beans
1/2 cup chopped red bell pepper
2 teaspoons minced onion
2 teaspoons ground cumin
3 teaspoons freshly chopped cilantro
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Mango Mustard Sauce
1 cup sliced fresh mango
1-1/2 tablespoons cider vinegar
1-1/2 tablespoons Dijon-style mustard
1/8 teaspoon garlic powder
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
Season fillet with salt and pepper. Bake at 425 for 10 minutes or until fish flakes when tested with a fork. Keep warm. Drain beans, reserving 1/3 cup liquid. In small saucepan combine beans, reserved liquid, bell pepper, onion, cumin, cilantro, chili powder, garlic powder, and salt. Cook over low heat 5 minutes.
Mango Mustard Sauce: Combine mango, vinegar, mustard, garlic powder, sea salt, and pepper in food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm. Spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.
Almond Butter Brownies purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1966.
1/2 cup almond butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup grated coconut
Preheat oven to 350. Combine almond butter and sugar. Add eggs and almond extract and mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased square pan. Bake for 35 minutes.
Lemon Anise Almond Biscotti purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1966.
2 eggs
3/4-cup granulated sugar
1/2-cup vegetable oil
1-tablespoon grated lemon zest
2-teaspoons anise seed crushed
1-1/4-teaspoons baking powder
1-teaspoon vanilla extract
1/4-teaspoon salt
2-cups all-purpose flour
1-cup whole almonds coarsely chopped
Preheat oven to 350. In a large bowl, combine eggs, sugar, oil, lemon zest, anise seed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until dough forms. Turn out onto a floured surface and knead until smooth. Divide dough in half. Form each half into a log 2-inches in diameter. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with additional sugar. Bake for 30 minutes. Remove from oven and let cool 10 minutes. Leave the oven set at 350. Using spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices1/2 -inch thick. Arrange the slices cut side down on the baking sheet. Return to oven and bake until brown. Transfer cookies to wire racks cooling. Store in an airtight container at room temperature for up to 2 weeks.
All To Myself Cheesecakes purchased from the Watson Estate in McKinney, Texas in 1991. This is incredible. I make it frequently. It is a huge hit at the office. Dated 1976.
12 chocolate sandwich cookies with white filling
16 ounces softened cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate pieces
2 teaspoons shortening
Split cookies, keeping filling on one cookie. Line muffin pans with foil baking cups. Place filling covered cookie in bake cups, filling side up. Set aside. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups. Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in 325 oven for 25 minutes. Cool. In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.
Ground beef topped baked beans purchased from the Zimmerman Estate in Terrell, Texas in 1967.
1 pound ground sirloin
1/3 pound smoked bacon
1 large green bell pepper, chopped
1 cup white onions, chopped
8 ounces tomato sauce
2 teaspoons mustard
4 tablespoons liquid hickory smoke
1 cup water
4 tablespoons white vinegar
2 teaspoons minced garlic
1 teaspoon thyme
3/4 cup brown sugar
4 cans pork and beans
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cook ground sirloin and bacon in large skillet. Add green pepper and onion. Saute until beef is brown and vegetables are limp. Stir in the tomato sauce, water, vinegar, garlic, mustard, thyme, brown sugar, liquid hickory smoke, salt and pepper. Simmer together 5 minutes. Turn beans into a greased baking dish. Spoon meat mixture over top. Bake at 375 for 45 minutes.
Stove top barbecue pork chops purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1957.
4 boneless pork loin chops
2 teaspoons vegetable oil
1 white onion, chopped
1/3 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons packed brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon pepper
In large non-stick skillet heat oil over medium-high heat and cook pork chops turning once until browned on both sides. Transfer to plate. Set aside. Add onion to skillet and cook over medium heat, stirring until softened. Meanwhile in small bowl combine ketchup, vinegar, Worcestershire sauce, sugar, mustard and pepper. Pour into skillet. Bring to boil. Return pork and any accumulated juices to skillet, turning to coat. Reduce heat to simmer. Cook, stirring and turning pork chops occasionally until sauce is thickened.
Turkey Burgers in Chili Sauce purchased from the Wells Estate in Canton, Texas in 1987. Dated 1962.
2 pounds ground turkey
3/4 cup plus 2 tablespoons chili sauce
1 egg
1 medium white onion, finely chopped
1 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
In medium bowl combine turkey, 2 tablespoons chili sauce, egg, half of chopped onion, garlic salt, and pepper. Form into 4 patties. Heat oil in a large skillet. Add turkey burgers and cook over medium heat, until bottoms are just browned. Turn and sprinkle remaining chopped onion around patties. Cook, stirring onions occasionally until second side of patties is just browned and onions are softened. Meanwhile, in a separate bowl, mix remaining chili sauce, brown sugar, mustard, lemon juice, Worcestershire sauce, and 2 tablespoons water. Bring to a simmer, reduce heat to low, cover, and cook until sauce is thickened and burgers are cooked through.
Slow Cooker Baked Beans purchased from the Black Estate in Dallas, Texas in 1990. Date and source unknown. This seems like an awful long time to cook the beans. I haven’t tried this recipe.
3 pounds navy beans
4 quarts water
1 pound salt pork, 1" cubes
6 teaspoons salt
1 cup white onion, chopped
1/2 cup dark molasses
1-1/2 cups ketchup
1/2 cup light brown sugar
4 teaspoons dry mustard
Wash beans. Place in slow cooker. Add water, salt pork, salt and onion. Mix well so beans cover pork. Cover and cook on low for 14-16 hours or until beans are tender. When beans are tender, drain bean liquid reserving 4 cups. Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans and stir well. Cover and cook on low 6-8 hours longer.
Baked beans with pineapple purchased from the Woods Estate in Canton, Texas in 1988. These are yummy. I made them right after I got the recipe and they are very good. Make them 2-3 times each month, especially when we have hamburgers. Dated 1964.
1 pound ground sirloin
28 ounce can baked beans
8 ounces drained pineapple tidbits
1 large white onion, chopped
1 large green bell pepper, chopped
½ cup barbecue sauce
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a skillet, brown sirloin and drain. Place in casserole dish. Add remaining ingredients and mix well. Cover and cook at 325 for 45 minutes.
Maryland style crab cakes purchased from the Wantier Estate in Balch Springs, Texas in 1988. Date and source unknown.
1 pound crab meat
1/4 cup mayonnaise
2 tablespoons minced parsley
1 teaspoon old bay seasoning
1/2 cup soft bread crumbs
2 large eggs, beaten
8 tablespoons butter
Gently blend all ingredients except butter. Shape into 8 crab cakes and refrigerate for 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides for 5-7 minutes.
Russian Bloody Mary. Date and source unknown.
3-ounces extra-spicy bloody mary mix
1-1/2-ounces vodka
1-ounce plain yogurt
1-teaspoon grated onion
1 teaspoon freshly ground black pepper
Parsley sprig
Combine all ingredients in glass. Stir will and add ice. Garnish with parsley.
Tuesday, April 04, 2006
wow
Howdy all: I would like to get to know all of you better. My
name
> is Cathy Leslie. I live in Dallas, Texas. I love recipes and
have
> an enormous collection to share. I have 8,022 cookbooks in my
> collection that date back to the early 1800's. I also have
> 4,088,088 inherited, self-written, estate purchased or garage sale
> purchased recipes. It took me 5 years to sort them, reduplicate
> them and type them. I want to share. I am new at the recipe
group
> thing, in fact, just joined 2 weeks ago today. I put out the
offer
> for people to receive daily Emails from me, since the groups don't
> like people posting more than 4 recipes per day (in fact, I have
> been asked to leave 6 groups (out of 22 I signed up for) for
posting
> more than 4 per day). I'm not here to irritate anyone, I just
want
> to share these fabulous recipes and gain "cooking buddies". I put
> out an offer for people to join my mailing list (I have no
interest
> in forming a group because I don't have the time) and thought I
> might get 50 people, but instead got 700+ people interested in
> receiving these recipes (that's a great thing). I will continue
to
> post until ya'll ask me to leave. I'm a litigation paralegal in a
> very busy Dallas law firm, so I may go a couple of days without
> posting (like the last couple) because we are in a huge trial.
Long
> story short, I'm looking forward to receiving new recipes, sharing
> mine and gaining friendships. Here is today's post, hope you find
> something you like. CAT, Meow or Chef Meow....I answer to all.
LOL
>
>
> Date Cake with Sour Cream Topping purchased from Stahl Estate in
> Tulsa, Oklahoma in 1988. Notation indicates this came from a 1954
> newspaper clipping, but I don't have the source information
>
> 1-1/3 cups cake flour
> 1 cup light brown sugar
> 1 teaspoon baking soda
> 1 teaspoon baking powder
> 1 tablespoon unsalted butter
> 1 cup chopped pecans
> 1 cup chopped dates
> 1 cup boiling water
> 1 beaten egg
> Cream butter and add the dry ingredients. Pour boiling water over
> dates and let sit for five minutes. Add nuts, dates and water to
> dry mixture. Mix well. Stir in beaten egg. Pour into greased
> square pan and bake at 350 for 45 minutes. Let cool and cover
with
> topping.
> Topping:
> 1 cup light brown sugar
> 1/2 cup sour cream
> 1 cup finely chopped dates
> Boil the brown sugar and sour cream together for about 10 minutes
on
> low heat. Add the dates and boil for 5 minutes longer. Let cool
and
> spread on cooled cake.
>
> Creamy Raspberry Fondue purchased Bowers Estate in Fort Worth,
Texas
> in 1994. Dated 1971.
>
> 1 pound fresh raspberries
> 4 teaspoons corn flour
> 1-1/4 cup light whipping cream
> 1/3 cup icing sugar
> 3 tablespoons raspberry liquor
> Rub raspberries through a sieve and discard seeds. Reserve puree.
> In a saucepan, blend the corn flour smoothly with a little of the
> cream. Stir in the remainder and add sugar and raspberry puree.
Cook
> over a gentle heat until smooth and thickened. Stir in the
raspberry
> liquor then pour into fondue pot and serve with fruit or cake.
>
> Heath Bar Brownies purchased from the Betik Estate in Waxahachie,
> Texas in 1998. The card indicates this is an annual bake sale
best
> seller. Dated 1964. These are tried and true and a must at the
> office potlucks.
>
> 6 large heath bars, broken into small pieces
> 1 cup pecans, chopped
> 1-1/4 cup granulated sugar
> 5 ounces unsweetened chocolate, chopped
> ½ cup soft unsalted butter
> 4 eggs at room temperature
> 1 tablespoon pure vanilla extract
> ¼ teaspoon salt
> 2/3 cups cake flour
> Position rack in center of oven and preheat to 325. Grease and
> flour 9 inch square baking pan. Place heath bars and pecans in
food
> processor and chop with a steel knife until coarse but not
powdery.
> Remove and set aside. Combine sugar and chocolate in food
processor
> bowl and mix until chocolate is as fine as sugar. Transfer to
large
> mixing bowl. Add butter and blend 1 minute. Add eggs, vanilla and
> salt and blend until fluffy, stopping as necessary to scrape down
> sides of bowl. Add flour and toffee mixture and blend until flour
is
> incorporated. Turn batter into prepared pan and spread evenly.
Bake
> 50 minutes for wetter brownies and 55 minutes for cake like
> brownies. Let cool in pan on rack. Cut into squares and store in
> airtight container.
>
> Snicker Bar Brownies purchased from the Betik Estate in
Waxahachie,
> Texas in 1998. The card indicates this is an annual bake sale
best
> seller and Uncle Marco's favorite brownie. Date and source
> unknown. I have made these both ways and prefer the Snickers 100%.
>
> 1 German chocolate cake mix
> ¾ cup melted butter
> 2/3 cup sweetened condensed milk
> 1 large bag snickers or milky way bars
> Mix cake mix with melted margarine and condensed milk, Spread out
> 1/2 of the mixture into a 9x13" pan. Bake at 350 for 10 minutes.
> Slice candy bars into little slices. Lay these on top of the baked
> crust. With the remaining crumbly texture. No need to spread it on
> top to make it smooth. Put it back into the oven and bake it at
350
> for 20 minutes.
>
> Old-Fashioned Blackberry Pie purchased from Tibbenham Estate in
> Anna, Texas in 1997. Dated 1962. Indicates this was Sara Beth's
> favorite pie.
>
> 2 tablespoons unsalted butter, softened
> 1-1/2 cups cake flour
> ½ cup granulated sugar
> 1-1/2 cups buttermilk at room temperature
> 101/2 teaspoons baking powder
> 1 teaspoon cinnamon
> ½ teaspoon salt
> 4 cups fresh blackberries
> Melt butter in a glass square baking dish. Combine flour, sugar,
> baking powder, cinnamon and salt. Add buttermilk and stir until
> moistened. Spoon the blackberries over the batter. Do not stir.
Bake
> in 325 oven for 45 minutes. Serve warm with whipped cream.
>
> Blackberry Coffeecake purchased from Tibbenham Estate in Anna,
Texas
> in 1997. This one is marked as a family favorite. The notation
on
> the ledger indicates this came from an old Metropolitan Cookbook
in
> the 1940's.
>
> 1/4 cup unsalted butter, softened
> 4 ounces cream cheese, softened
> 1 cup sugar
> 1 egg
> 1 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon almond extract
> 2 cups fresh blackberries
> Vegetable cooking spray
> 2 tablespoons sugar
> 1 teaspoon ground cinnamon
> Cream butter and cream cheese together and gradually add 1 cup
> sugar. Beat with
> an electric mixer at medium speed until well blended. Add the egg
> and beat well. Combine the flour, baking powder and salt and stir
> into butter cream cheese mixture. Stir in the almond extract and
> fold in blackberries. Pour the batter into a 9-inch round greased
> and floured cake pan. Combine 2 tablespoons of sugar and the
> cinnamon and sprinkle
> over the batter. Bake in 350 oven for 1 hour and let cool before
> serving.
>
> Huckleberry Coffeecake purchased from Tibbenham Estate in Anna,
> Texas in 1997. This one is marked as a family favorite. The
> notation on the ledger indicates this came from an old
Metropolitan
> Cookbook in the 1940's.
>
> 1/4 cup unsalted butter, softened
> 4 ounces cream cheese, softened
> 1 cup sugar
> 1 egg
> 1 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon vanilla extract
> 2 cups fresh huckleberries
> Vegetable cooking spray
> 2 tablespoons sugar
> 1 teaspoon ground cinnamon
> Cream butter and cream cheese together and gradually add 1 cup
> sugar. Beat with
> an electric mixer at medium speed until well blended. Add the egg
> and beat well. Combine the flour, baking powder and salt and stir
> into butter cream cheese mixture. Stir in the vanilla extract and
> fold in huckleberries. Pour the batter into a 9-inch round greased
> and floured cake pan. Combine 2 tablespoons of sugar and the
> cinnamon and sprinkle
> over the batter. Bake in 350 oven for 1 hour and let cool before
> serving.
>
> Elegant Chuck Roast purchased from Lowery Estate in Arlington,
Texas
> in 1984. Marked as Louie's favorite. Dated 1959. This is a
tried
> and true recipe. I also make it in a crock pot (cooking 5 hours)
on
> lazy Sunday afternoons
>
> 5 pound chuck roast
> ¼ cup red wine vinegar
> 1 cup sliced purple onions
> 2 tablespoons lard or shortening
> 2 minced garlic cloves
> ½ cup catsup
> ½ cup water
> 2 tablespoons Worcestershire sauce
> 1 teaspoon rosemary
> 1 teaspoon sea salt
> 2 teaspoons freshly ground black pepper
> In a pot, melt the lard. Brown the roast on all sides in hot
lard.
> Add onion and garlic, cooking until onion is soft. Combine
catsup,
> water, vinegar, Worcestershire sauce,
> rosemary and salt. Pour over meat. Cover and cook slowly until
meat
> is fork tender, about 3 hours.
>
> Lemony Garlic Fried Chicken Breasts purchased from Lowery Estate
in
> Arlington, Texas in 1984. Date and source unknown. This is
another
> tried and true recipe and well received when I make it.
>
> 6 chicken breast halves with bones and skin attached
> 3 tablespoons fresh lemon juice
> 1 cup sour cream
> 1 teaspoon minced garlic
> ½ teaspoon hot sauce (I use Tabasco)
> ½ teaspoon pic-a-peppa sauce
> 1 teaspoon sea salt
> 1 teaspoon freshly ground black pepper
> ½ teaspoon celery start
> Mix all ingredients together except chicken. Mix well. Pour over
> chicken and marinate overnight. Drain the liquid from the chicken
> and dredge in flour. Place in hot oil and cook over medium heat
> until the chicken is browned on all sides. Lower the heat and
cook
> in a heavy skillet for 45 minutes
>
> Hills of Tennessee Old Fashioned Baked Chicken purchased from
Lowery
> Estate in Arlington, Texas in 1984. Date and source unknown.
This
> is another tried and true recipe and a dish that I serve at least
> once per month. I typed the recipe as is, but wanted to share
with
> you that I sprinkle blue cheese over this right before I remove
from
> oven. Yummy
>
> 2 broiler chickens, cut in pieces
> 6 medium white potatoes, peeled and cubed
> 8 slices of bacon
> 2 large white onions, chopped
> 6 large carrots, cubed
> In a heavy duty skillet place a small amount of vegetable oil and
> brown chicken on all sides. Layer the potatoes, carrots and
chopped
> onions on top of the chicken and lay the bacon strips close
together
> on top of the vegetables. Cover pot and bake at 350 for 1-1/2
> hours. Remove lid from pot and bake an additional 15 minutes.
>
> Granny Lou's Homemade Succotash purchased from the Early Estate in
> Corpus Christi, Texas in 1992. Dated 1947
>
> 2 cups freshly corn
> 2 cups fresh lima beans
> 2 tablespoons olive oil
> ¾ cup heavy whipping cream
> ½ cup red bell peppers
> 1 teaspoon salt
> 2 teaspoons freshly ground black pepper
> ¼ teaspoon cayenne pepper
> 1/8 cup grated parmesan cheese
> Combine all the ingredients in a large saucepan. Cook and stir
over
> medium heat until the vegetables are hot. Sprinkle with parmesan
> cheese prior to serving.
>
> Country Beef and Pork Pie purchased from the Young Estate in
Sparks,
> Nevada in 1990. The notation on card indicates this is a
depression
> day recipe, but exact date and source unknown.
>
> 3 tablespoons extra virgin olive oil
> 1 white onion, finely chopped
> 2 finely chopped garlic cloves
> 12 ounces shredded brisket
> 12 ounces shredded pork
> 1 teaspoon freshly ground black pepper
> 2 cloves
> ½ teaspoon ground cinnamon
> 1/3 cup white wine
> 1/3 cup water
> 1 tablespoon tomato puree
> 1 cup rice
> 1 tablespoon finely chopped parsley
> 2 well beaten eggs
> 4 ounces finely crumbled feta cheese
> 2 ounces grated gruyere cheese
> 1 large pie crust for 2 crusted pie
> Dot of butter
> Heat the olive oil in a pan and sauté the onion, garlic, beef and
> pork. Add the pepper, cloves and cinnamon. Stir for 2 minutes.
> Add wine, water and tomato puree. and stir for 1 - 2 minutes and
> scald the contents of the pan with the wine. Add a little water
and
> the tomato puree. Let simmer for 30 minutes. Add rice, parsley,
> eggs and cheeses, mixing well with a wooden spoon. Let simmer in
> pan for 30 minutes. Remove the pan from the flame. Butter a
large
> pie tin and place half the pastry on the bottom making sure a
little
> of the pastry hangs over the sides. Empty the pie filling onto the
> base pastry and cover it with the remaining half of the crust. Wet
> the edges of the pastry and press them together so they stick and
> roll them over into a tube like design on the pie (so the steam of
> the pie filling doesn't escape). Brush the top pastry with a
little
> melted butter and puncture it in even various places with a fork.
> Bake the pie in a 350 oven for 1 hour.
>
> Incredible Cabbage Rolls purchased from the Early Estate in Corpus
> Christi, Texas in 1992. This recipe is a newspaper clipping from
> the Chicago Times in 1956. I have made this on numerous occasions
> and it has always been a hit.
>
> 1 pound ground sirloin
> 1/3 cup uncooked rice
> 1 egg, beaten
> 2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 6 large cabbage leaves
> 1 medium white onion, thinly sliced
> 2 tablespoons unsalted butter, melted
> Sauce:
> 1 can undiluted can of tomato soup
> 1-1/4 cups water
> ½ cup chopped celery
> 1 teaspoon fresh parsley, minced
> 3 tablespoons fresh lemon juice
> 1 teaspoon granulated sugar
> 1 teaspoon salt
> 1 teaspoon freshly ground black pepper
> Mix the ground sirloin, rice, egg, salt pepper together in a bowl
> and mix well. Cook the cabbage leaves in boiling water for 5 to 8
> minutes or just until tender. Remove the cabbage leaves from the
> water and drain. Place equal portions of the meat mixture in the
> center of each cabbage leaf and fold the ends over, and fasten
with
> wooden toothpick.
> Sauté the onion in butter in a large skillet until tender but not
> brown. Add the tomato soup and the remaining ingredients, stirring
> well. Simmer for 10 minutes.
> Place the cabbage rolls in the tomato mixture, cover and simmer
for
> 2 hours.
>
> Aunt Lizzie's Cajun Red Beans and Rice purchased from the Early
> Estate in Corpus Christi, Texas in 1992. Dated 1954
>
> 2 cups red kidney beans, soaked in salt water for 4 hours
> 2 bay leaves
> 2 cups white onion, chopped
> 1 teaspoon fresh thyme
> 3 garlic cloves, minced
> 3 teaspoons parsley
> 1 cup diced green bell pepper
> 1 teaspoon kosher salt
> ¼ cup red wine
> 4 cups cooked brown rice
> Chopped scallions for garnish
> Rinse beans and drain well. Cook in 5 cups of water for 1 hour
with
> the bay leaves.
> Add onion, thyme, garlic, parsley, green pepper and salt to pot.
> Simmer over medium heat for 15 minutes. Add wine and simmer for
> another 5 minutes. Remove bay leaves.
> Serve over hot rice, garnished with scallions.
>
> Pinto Bean and Brisket Supper purchased from McDonald Estate in
> Wylie, Texas in 1990. Dated 1954.
>
> 1 pound dried pinto beans
> 6 cups beef stock
> 3 pound beef brisket
> 1 large white onion, chopped
> ½ cup dark molasses
> 2 teaspoons sea salt
> ½ teaspoon ground ginger
> 2 tablespoons prepared mustard
> 2 teaspoons freshly ground black pepper
> 3 bay leaves
> Rinse beans under running water and place in a large kettle with
> water. Let sit for about 30 minutes then bring to bowling.
Cover,
> lower heat and cook 15 minutes. Let stand 1 hour. Tim all fat
from
> brisket and brown on all sides in remaining fat in a large
skillet.
> Place brisket in bottom of heavy duty pot. Add beans, liquid,
onion,
> molasses, salt, ginger, mustard, pepper and bay leaves. Add water
> or additional stock if needed to cover meat and beans. Cover and
> cook on high for 2 hours adding liquid if necessary. Reduce to
low
> heat and simmer for 8 hours. Remove brisket to a carving board
and
> cut into slices. Spoon beans around beef on platter.
>
> Deviled Egg Salad purchased from McDonald Estate in Wylie, Texas
in
> 1990. Date and source unknown. These are a mainstay at my
house.
> I make them almost weekly.
>
> 10 hard boiled eggs, chopped
> ¾ cup mayonnaise (I now use the new Chipotle mayonnaise or Wasabi
> mayonnaise)
> 1/3 cup dill pickle relish
> 1 teaspoon spicy mustard
> ¼ teaspoon salt
> 1 teaspoon freshly ground black pepper
> ½ teaspoon cayenne pepper (can omit if you don't want them spicy)
> Mix all ingredients together and mix well. Chill for at least two
> hours and serve on a bed of lettuce or I have been known to spread
> them on crackers.
>
> Farfel with Eggplant Sauce purchased from the Tibbenham Estate in
> Anna, Texas in 1997. Notation on card indicates this came from a
> church potluck. Recipe obtained in 1964. Actual date and source
> unknown. This is very good. I have made it on at least a dozen
> occasions and it is always well received.
>
> 1 pound farfel pasta
> 2 Japanese eggplants
> 1 cup extra virgin olive oil
> 4 ounces fresh tomato juice
> 1 finely chopped red onion
> 2 teaspoons finely chopped fresh basil
> 2 teaspoons finely chopped fresh rosemary
> 4 ounces white wine
> 1 teaspoon kosher salt
> 2 teaspoons freshly ground black pepper
> 1 teaspoon freshly ground lemon pepper
> Roast and blister skin of egg plants. Cool down and remove all
> skin. Cut into small cubes and let soak in salted water for 10
> minutes. Sauté onion in olive oil and add the cubed eggplants.
> Sauté gently and turn up the flame under the pan and pour in the
> wine. Lower the flame and add the salt and pepper. Allow the pan
to
> cook over a medium flame for 10 minutes. Stir in the tomato juice
> and continue cooking the sauce until it has thickened and the
> liquids have evaporated by half. Cook your pasta in salted water.
> Drain and scald with a little cool water and then scald it with a
> little olive oil mixing it into the pasta evenly. Divide the pasta
> into servings and pour the eggplant sauce over the pasta. Sprinkle
> with a little grated spicy cheese
>
> Overnight Tuna Casserole purchased from Vega Estate in Longview,
> Texas in 1990. Dated 1952.
>
> 1 can cream of celery soup
> 1 cup milk
> 1 can water packed tuna, drained and flaked
> 1 cup uncooked elbow macaroni
> 3 tablespoons mustard
> 1 tablespoon sour cream
> 1 cup fresh peas
> ½ cup chopped yellow onion
> 1 cup grated Swiss cheese
> Whisk soup and milk in sauce pan until blended. Add remaining
> ingredients except 1/4 cup cheese. Cover and refrigerate
overnight.
> Bake in 350 oven for 30 minutes. Sprinkle remaining cheese on top
> and place back in oven for 1-2 minutes while cheese melts.
>
> Southern Fried Squash Patties Vega Estate in Longview, Texas in
> 1990. Dated 1942. Another tried and true delight that is a
regular
> in my house.
>
> 4 yellow squash, washed and sliced lengthways
> 2 cups yellow corn meal
> 3 tablespoons granulated sugar
> ½ teaspoon salt
> 1 teaspoon freshly ground black pepper
> ¼ cup vegetable oil
> Mix corn mean, sugar, salt and pepper together and dredge each
piece
> of squash in mixture. Pour vegetable oil in heavy pot and heat
> until hot. Add quash and pan fry until golden brown.
>
> Depression Day Steak purchased from Sanderson Estate in Bonham,
> Texas in 1984. Notation on card indicates this recipe is dated
1944.
>
> 3 pounds hamburger
> 3 pounds cracker crumbs
> 1 teaspoon salt
> 1 teaspoon freshly ground black pepper
> ¼ cup chopped white onion
> 2 cans mushroom soup
> Mix well and press onto cookie sheet. Chill overnight to set. Cut
in
> squares, roll in flour and brown both sides. Place in baking dish.
> Pour
> soup over meat mixture. Bake at 350 for 1 hour.
>
> Sliced Cucumber and Onion Salad with Homemade Honey Fresh
Dressing.
> This is a recipe I have used on many occasions when I have a great
> supply of tomatoes on hand. Date and source unknown
>
> 2 cucumbers
> 1 large red onion, cut into rings
> Honey French Dressing (below)
> Paprika for dusting
> With a sharp knife, peel the skin from the cucumber in narrow
strips
> then cut cucumber in think round slices. Place on a small platter
> and arrange slices of onion over cucumbers. Right before serving
> pour Honey French Dressing over all. Dust with paprika.
> Honey French Dressing
> 1 cup salad oil
> 1/2 cup honey
> 1/2 teaspoon salt
> 1/3 cup chili sauce
> 1/2 cup red wine vinegar
> 1/2 cup finely chopped white onion
> 1 tablespoon Worcestershire sauce
> Combine all ingredients and put in tight-fitting covered jar.
Shake
> vigorously.
>
> Crock pot Pork Steak Mushroom Delight from my Aunt Barb's
> collection. Dated 1942. I have never tried this but my sister
has
> and she highly recommends it.
>
> 2 pounds pork steak, cut into strips
> 2 tablespoons vegetable oil
> 1 large white onion, sliced
> 1 green bell pepper, cut into strips
> 8-10 fresh mushrooms, chopped
> 8 ounce can tomato sauce
> 3 tablespoons light brown sugar
> 1-1/2 teaspoons red wine vinegar
> 1-1/2 teaspoons salt
> 3 teaspoons Worcestershire sauce
> Brown pork in oil in skillet. Drain on double paper towel. Place
> pork strips and all remaining ingredients. into crock pot. Cover
and
> cook on low for 6 hours. Serve over hot buttered noodles
>
> Baked Rice purchased from Parnell Estate in Canton, Texas in
1988.
> Dated 1966. This is good but I add jalapeno peppers and pimentos
to
> mine.
>
> 2 cups uncooked rice
> 1 can beef broth
> 1 can onion soup
> 1-1/2 cans water
> 1 stick margarine, melted
> 8-10 fresh mushrooms chopped
> Mix all ingredients and bake in covered casserole dish at 350 for
1
> hour.
>
> Chorizo Casserole Dip purchased from the Malin Estate in Caddo
> Mills, Texas in 1995. Date and source unknown.
>
> 12 ounces queso blanco cheese
> 8 ounces pork chorizo
> Tortilla chips
> Cook the chorizo and drain off excess fat. Put the chorizo in an
> oven-proof casserole dish. Grate the cheese over the top and melt
in
> a 350 oven until melted and bubbly. Serve with tortilla chips.
>
> Chili Rellanos purchased from Sanderson Estate in Bonham, Texas in
> 1984. Date and source unknown. I have made these several times
and
> they are fabulous
>
> 24 ounces canned whole green chilies, drained
> 1 pound pepper jack cheese, grated
> 2 eggs, slightly beaten
> ¾ cup buttermilk
> 1 cup all-purpose flour
> ½ teaspoon paprika
> ½ teaspoon baking powder
> ¼ teaspoon salt
> Preheat oven to 350. Remove seeds from chili peppers (I don't
> because I like the seeds). Rinse and pat dry. Grease shallow
baking
> dish and make 3 layers each of chili peppers
> and cheese, starting with a layer of peppers. In a small bowl
> combine eggs, milk, flour, paprika, baking powder and salt. Beat
> with a fork until well mixed. Pour over layers in baking dish.
Bake
> at 350 for 40 minutes.
>
name
> is Cathy Leslie. I live in Dallas, Texas. I love recipes and
have
> an enormous collection to share. I have 8,022 cookbooks in my
> collection that date back to the early 1800's. I also have
> 4,088,088 inherited, self-written, estate purchased or garage sale
> purchased recipes. It took me 5 years to sort them, reduplicate
> them and type them. I want to share. I am new at the recipe
group
> thing, in fact, just joined 2 weeks ago today. I put out the
offer
> for people to receive daily Emails from me, since the groups don't
> like people posting more than 4 recipes per day (in fact, I have
> been asked to leave 6 groups (out of 22 I signed up for) for
posting
> more than 4 per day). I'm not here to irritate anyone, I just
want
> to share these fabulous recipes and gain "cooking buddies". I put
> out an offer for people to join my mailing list (I have no
interest
> in forming a group because I don't have the time) and thought I
> might get 50 people, but instead got 700+ people interested in
> receiving these recipes (that's a great thing). I will continue
to
> post until ya'll ask me to leave. I'm a litigation paralegal in a
> very busy Dallas law firm, so I may go a couple of days without
> posting (like the last couple) because we are in a huge trial.
Long
> story short, I'm looking forward to receiving new recipes, sharing
> mine and gaining friendships. Here is today's post, hope you find
> something you like. CAT, Meow or Chef Meow....I answer to all.
LOL
>
>
> Date Cake with Sour Cream Topping purchased from Stahl Estate in
> Tulsa, Oklahoma in 1988. Notation indicates this came from a 1954
> newspaper clipping, but I don't have the source information
>
> 1-1/3 cups cake flour
> 1 cup light brown sugar
> 1 teaspoon baking soda
> 1 teaspoon baking powder
> 1 tablespoon unsalted butter
> 1 cup chopped pecans
> 1 cup chopped dates
> 1 cup boiling water
> 1 beaten egg
> Cream butter and add the dry ingredients. Pour boiling water over
> dates and let sit for five minutes. Add nuts, dates and water to
> dry mixture. Mix well. Stir in beaten egg. Pour into greased
> square pan and bake at 350 for 45 minutes. Let cool and cover
with
> topping.
> Topping:
> 1 cup light brown sugar
> 1/2 cup sour cream
> 1 cup finely chopped dates
> Boil the brown sugar and sour cream together for about 10 minutes
on
> low heat. Add the dates and boil for 5 minutes longer. Let cool
and
> spread on cooled cake.
>
> Creamy Raspberry Fondue purchased Bowers Estate in Fort Worth,
Texas
> in 1994. Dated 1971.
>
> 1 pound fresh raspberries
> 4 teaspoons corn flour
> 1-1/4 cup light whipping cream
> 1/3 cup icing sugar
> 3 tablespoons raspberry liquor
> Rub raspberries through a sieve and discard seeds. Reserve puree.
> In a saucepan, blend the corn flour smoothly with a little of the
> cream. Stir in the remainder and add sugar and raspberry puree.
Cook
> over a gentle heat until smooth and thickened. Stir in the
raspberry
> liquor then pour into fondue pot and serve with fruit or cake.
>
> Heath Bar Brownies purchased from the Betik Estate in Waxahachie,
> Texas in 1998. The card indicates this is an annual bake sale
best
> seller. Dated 1964. These are tried and true and a must at the
> office potlucks.
>
> 6 large heath bars, broken into small pieces
> 1 cup pecans, chopped
> 1-1/4 cup granulated sugar
> 5 ounces unsweetened chocolate, chopped
> ½ cup soft unsalted butter
> 4 eggs at room temperature
> 1 tablespoon pure vanilla extract
> ¼ teaspoon salt
> 2/3 cups cake flour
> Position rack in center of oven and preheat to 325. Grease and
> flour 9 inch square baking pan. Place heath bars and pecans in
food
> processor and chop with a steel knife until coarse but not
powdery.
> Remove and set aside. Combine sugar and chocolate in food
processor
> bowl and mix until chocolate is as fine as sugar. Transfer to
large
> mixing bowl. Add butter and blend 1 minute. Add eggs, vanilla and
> salt and blend until fluffy, stopping as necessary to scrape down
> sides of bowl. Add flour and toffee mixture and blend until flour
is
> incorporated. Turn batter into prepared pan and spread evenly.
Bake
> 50 minutes for wetter brownies and 55 minutes for cake like
> brownies. Let cool in pan on rack. Cut into squares and store in
> airtight container.
>
> Snicker Bar Brownies purchased from the Betik Estate in
Waxahachie,
> Texas in 1998. The card indicates this is an annual bake sale
best
> seller and Uncle Marco's favorite brownie. Date and source
> unknown. I have made these both ways and prefer the Snickers 100%.
>
> 1 German chocolate cake mix
> ¾ cup melted butter
> 2/3 cup sweetened condensed milk
> 1 large bag snickers or milky way bars
> Mix cake mix with melted margarine and condensed milk, Spread out
> 1/2 of the mixture into a 9x13" pan. Bake at 350 for 10 minutes.
> Slice candy bars into little slices. Lay these on top of the baked
> crust. With the remaining crumbly texture. No need to spread it on
> top to make it smooth. Put it back into the oven and bake it at
350
> for 20 minutes.
>
> Old-Fashioned Blackberry Pie purchased from Tibbenham Estate in
> Anna, Texas in 1997. Dated 1962. Indicates this was Sara Beth's
> favorite pie.
>
> 2 tablespoons unsalted butter, softened
> 1-1/2 cups cake flour
> ½ cup granulated sugar
> 1-1/2 cups buttermilk at room temperature
> 101/2 teaspoons baking powder
> 1 teaspoon cinnamon
> ½ teaspoon salt
> 4 cups fresh blackberries
> Melt butter in a glass square baking dish. Combine flour, sugar,
> baking powder, cinnamon and salt. Add buttermilk and stir until
> moistened. Spoon the blackberries over the batter. Do not stir.
Bake
> in 325 oven for 45 minutes. Serve warm with whipped cream.
>
> Blackberry Coffeecake purchased from Tibbenham Estate in Anna,
Texas
> in 1997. This one is marked as a family favorite. The notation
on
> the ledger indicates this came from an old Metropolitan Cookbook
in
> the 1940's.
>
> 1/4 cup unsalted butter, softened
> 4 ounces cream cheese, softened
> 1 cup sugar
> 1 egg
> 1 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon almond extract
> 2 cups fresh blackberries
> Vegetable cooking spray
> 2 tablespoons sugar
> 1 teaspoon ground cinnamon
> Cream butter and cream cheese together and gradually add 1 cup
> sugar. Beat with
> an electric mixer at medium speed until well blended. Add the egg
> and beat well. Combine the flour, baking powder and salt and stir
> into butter cream cheese mixture. Stir in the almond extract and
> fold in blackberries. Pour the batter into a 9-inch round greased
> and floured cake pan. Combine 2 tablespoons of sugar and the
> cinnamon and sprinkle
> over the batter. Bake in 350 oven for 1 hour and let cool before
> serving.
>
> Huckleberry Coffeecake purchased from Tibbenham Estate in Anna,
> Texas in 1997. This one is marked as a family favorite. The
> notation on the ledger indicates this came from an old
Metropolitan
> Cookbook in the 1940's.
>
> 1/4 cup unsalted butter, softened
> 4 ounces cream cheese, softened
> 1 cup sugar
> 1 egg
> 1 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon vanilla extract
> 2 cups fresh huckleberries
> Vegetable cooking spray
> 2 tablespoons sugar
> 1 teaspoon ground cinnamon
> Cream butter and cream cheese together and gradually add 1 cup
> sugar. Beat with
> an electric mixer at medium speed until well blended. Add the egg
> and beat well. Combine the flour, baking powder and salt and stir
> into butter cream cheese mixture. Stir in the vanilla extract and
> fold in huckleberries. Pour the batter into a 9-inch round greased
> and floured cake pan. Combine 2 tablespoons of sugar and the
> cinnamon and sprinkle
> over the batter. Bake in 350 oven for 1 hour and let cool before
> serving.
>
> Elegant Chuck Roast purchased from Lowery Estate in Arlington,
Texas
> in 1984. Marked as Louie's favorite. Dated 1959. This is a
tried
> and true recipe. I also make it in a crock pot (cooking 5 hours)
on
> lazy Sunday afternoons
>
> 5 pound chuck roast
> ¼ cup red wine vinegar
> 1 cup sliced purple onions
> 2 tablespoons lard or shortening
> 2 minced garlic cloves
> ½ cup catsup
> ½ cup water
> 2 tablespoons Worcestershire sauce
> 1 teaspoon rosemary
> 1 teaspoon sea salt
> 2 teaspoons freshly ground black pepper
> In a pot, melt the lard. Brown the roast on all sides in hot
lard.
> Add onion and garlic, cooking until onion is soft. Combine
catsup,
> water, vinegar, Worcestershire sauce,
> rosemary and salt. Pour over meat. Cover and cook slowly until
meat
> is fork tender, about 3 hours.
>
> Lemony Garlic Fried Chicken Breasts purchased from Lowery Estate
in
> Arlington, Texas in 1984. Date and source unknown. This is
another
> tried and true recipe and well received when I make it.
>
> 6 chicken breast halves with bones and skin attached
> 3 tablespoons fresh lemon juice
> 1 cup sour cream
> 1 teaspoon minced garlic
> ½ teaspoon hot sauce (I use Tabasco)
> ½ teaspoon pic-a-peppa sauce
> 1 teaspoon sea salt
> 1 teaspoon freshly ground black pepper
> ½ teaspoon celery start
> Mix all ingredients together except chicken. Mix well. Pour over
> chicken and marinate overnight. Drain the liquid from the chicken
> and dredge in flour. Place in hot oil and cook over medium heat
> until the chicken is browned on all sides. Lower the heat and
cook
> in a heavy skillet for 45 minutes
>
> Hills of Tennessee Old Fashioned Baked Chicken purchased from
Lowery
> Estate in Arlington, Texas in 1984. Date and source unknown.
This
> is another tried and true recipe and a dish that I serve at least
> once per month. I typed the recipe as is, but wanted to share
with
> you that I sprinkle blue cheese over this right before I remove
from
> oven. Yummy
>
> 2 broiler chickens, cut in pieces
> 6 medium white potatoes, peeled and cubed
> 8 slices of bacon
> 2 large white onions, chopped
> 6 large carrots, cubed
> In a heavy duty skillet place a small amount of vegetable oil and
> brown chicken on all sides. Layer the potatoes, carrots and
chopped
> onions on top of the chicken and lay the bacon strips close
together
> on top of the vegetables. Cover pot and bake at 350 for 1-1/2
> hours. Remove lid from pot and bake an additional 15 minutes.
>
> Granny Lou's Homemade Succotash purchased from the Early Estate in
> Corpus Christi, Texas in 1992. Dated 1947
>
> 2 cups freshly corn
> 2 cups fresh lima beans
> 2 tablespoons olive oil
> ¾ cup heavy whipping cream
> ½ cup red bell peppers
> 1 teaspoon salt
> 2 teaspoons freshly ground black pepper
> ¼ teaspoon cayenne pepper
> 1/8 cup grated parmesan cheese
> Combine all the ingredients in a large saucepan. Cook and stir
over
> medium heat until the vegetables are hot. Sprinkle with parmesan
> cheese prior to serving.
>
> Country Beef and Pork Pie purchased from the Young Estate in
Sparks,
> Nevada in 1990. The notation on card indicates this is a
depression
> day recipe, but exact date and source unknown.
>
> 3 tablespoons extra virgin olive oil
> 1 white onion, finely chopped
> 2 finely chopped garlic cloves
> 12 ounces shredded brisket
> 12 ounces shredded pork
> 1 teaspoon freshly ground black pepper
> 2 cloves
> ½ teaspoon ground cinnamon
> 1/3 cup white wine
> 1/3 cup water
> 1 tablespoon tomato puree
> 1 cup rice
> 1 tablespoon finely chopped parsley
> 2 well beaten eggs
> 4 ounces finely crumbled feta cheese
> 2 ounces grated gruyere cheese
> 1 large pie crust for 2 crusted pie
> Dot of butter
> Heat the olive oil in a pan and sauté the onion, garlic, beef and
> pork. Add the pepper, cloves and cinnamon. Stir for 2 minutes.
> Add wine, water and tomato puree. and stir for 1 - 2 minutes and
> scald the contents of the pan with the wine. Add a little water
and
> the tomato puree. Let simmer for 30 minutes. Add rice, parsley,
> eggs and cheeses, mixing well with a wooden spoon. Let simmer in
> pan for 30 minutes. Remove the pan from the flame. Butter a
large
> pie tin and place half the pastry on the bottom making sure a
little
> of the pastry hangs over the sides. Empty the pie filling onto the
> base pastry and cover it with the remaining half of the crust. Wet
> the edges of the pastry and press them together so they stick and
> roll them over into a tube like design on the pie (so the steam of
> the pie filling doesn't escape). Brush the top pastry with a
little
> melted butter and puncture it in even various places with a fork.
> Bake the pie in a 350 oven for 1 hour.
>
> Incredible Cabbage Rolls purchased from the Early Estate in Corpus
> Christi, Texas in 1992. This recipe is a newspaper clipping from
> the Chicago Times in 1956. I have made this on numerous occasions
> and it has always been a hit.
>
> 1 pound ground sirloin
> 1/3 cup uncooked rice
> 1 egg, beaten
> 2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 6 large cabbage leaves
> 1 medium white onion, thinly sliced
> 2 tablespoons unsalted butter, melted
> Sauce:
> 1 can undiluted can of tomato soup
> 1-1/4 cups water
> ½ cup chopped celery
> 1 teaspoon fresh parsley, minced
> 3 tablespoons fresh lemon juice
> 1 teaspoon granulated sugar
> 1 teaspoon salt
> 1 teaspoon freshly ground black pepper
> Mix the ground sirloin, rice, egg, salt pepper together in a bowl
> and mix well. Cook the cabbage leaves in boiling water for 5 to 8
> minutes or just until tender. Remove the cabbage leaves from the
> water and drain. Place equal portions of the meat mixture in the
> center of each cabbage leaf and fold the ends over, and fasten
with
> wooden toothpick.
> Sauté the onion in butter in a large skillet until tender but not
> brown. Add the tomato soup and the remaining ingredients, stirring
> well. Simmer for 10 minutes.
> Place the cabbage rolls in the tomato mixture, cover and simmer
for
> 2 hours.
>
> Aunt Lizzie's Cajun Red Beans and Rice purchased from the Early
> Estate in Corpus Christi, Texas in 1992. Dated 1954
>
> 2 cups red kidney beans, soaked in salt water for 4 hours
> 2 bay leaves
> 2 cups white onion, chopped
> 1 teaspoon fresh thyme
> 3 garlic cloves, minced
> 3 teaspoons parsley
> 1 cup diced green bell pepper
> 1 teaspoon kosher salt
> ¼ cup red wine
> 4 cups cooked brown rice
> Chopped scallions for garnish
> Rinse beans and drain well. Cook in 5 cups of water for 1 hour
with
> the bay leaves.
> Add onion, thyme, garlic, parsley, green pepper and salt to pot.
> Simmer over medium heat for 15 minutes. Add wine and simmer for
> another 5 minutes. Remove bay leaves.
> Serve over hot rice, garnished with scallions.
>
> Pinto Bean and Brisket Supper purchased from McDonald Estate in
> Wylie, Texas in 1990. Dated 1954.
>
> 1 pound dried pinto beans
> 6 cups beef stock
> 3 pound beef brisket
> 1 large white onion, chopped
> ½ cup dark molasses
> 2 teaspoons sea salt
> ½ teaspoon ground ginger
> 2 tablespoons prepared mustard
> 2 teaspoons freshly ground black pepper
> 3 bay leaves
> Rinse beans under running water and place in a large kettle with
> water. Let sit for about 30 minutes then bring to bowling.
Cover,
> lower heat and cook 15 minutes. Let stand 1 hour. Tim all fat
from
> brisket and brown on all sides in remaining fat in a large
skillet.
> Place brisket in bottom of heavy duty pot. Add beans, liquid,
onion,
> molasses, salt, ginger, mustard, pepper and bay leaves. Add water
> or additional stock if needed to cover meat and beans. Cover and
> cook on high for 2 hours adding liquid if necessary. Reduce to
low
> heat and simmer for 8 hours. Remove brisket to a carving board
and
> cut into slices. Spoon beans around beef on platter.
>
> Deviled Egg Salad purchased from McDonald Estate in Wylie, Texas
in
> 1990. Date and source unknown. These are a mainstay at my
house.
> I make them almost weekly.
>
> 10 hard boiled eggs, chopped
> ¾ cup mayonnaise (I now use the new Chipotle mayonnaise or Wasabi
> mayonnaise)
> 1/3 cup dill pickle relish
> 1 teaspoon spicy mustard
> ¼ teaspoon salt
> 1 teaspoon freshly ground black pepper
> ½ teaspoon cayenne pepper (can omit if you don't want them spicy)
> Mix all ingredients together and mix well. Chill for at least two
> hours and serve on a bed of lettuce or I have been known to spread
> them on crackers.
>
> Farfel with Eggplant Sauce purchased from the Tibbenham Estate in
> Anna, Texas in 1997. Notation on card indicates this came from a
> church potluck. Recipe obtained in 1964. Actual date and source
> unknown. This is very good. I have made it on at least a dozen
> occasions and it is always well received.
>
> 1 pound farfel pasta
> 2 Japanese eggplants
> 1 cup extra virgin olive oil
> 4 ounces fresh tomato juice
> 1 finely chopped red onion
> 2 teaspoons finely chopped fresh basil
> 2 teaspoons finely chopped fresh rosemary
> 4 ounces white wine
> 1 teaspoon kosher salt
> 2 teaspoons freshly ground black pepper
> 1 teaspoon freshly ground lemon pepper
> Roast and blister skin of egg plants. Cool down and remove all
> skin. Cut into small cubes and let soak in salted water for 10
> minutes. Sauté onion in olive oil and add the cubed eggplants.
> Sauté gently and turn up the flame under the pan and pour in the
> wine. Lower the flame and add the salt and pepper. Allow the pan
to
> cook over a medium flame for 10 minutes. Stir in the tomato juice
> and continue cooking the sauce until it has thickened and the
> liquids have evaporated by half. Cook your pasta in salted water.
> Drain and scald with a little cool water and then scald it with a
> little olive oil mixing it into the pasta evenly. Divide the pasta
> into servings and pour the eggplant sauce over the pasta. Sprinkle
> with a little grated spicy cheese
>
> Overnight Tuna Casserole purchased from Vega Estate in Longview,
> Texas in 1990. Dated 1952.
>
> 1 can cream of celery soup
> 1 cup milk
> 1 can water packed tuna, drained and flaked
> 1 cup uncooked elbow macaroni
> 3 tablespoons mustard
> 1 tablespoon sour cream
> 1 cup fresh peas
> ½ cup chopped yellow onion
> 1 cup grated Swiss cheese
> Whisk soup and milk in sauce pan until blended. Add remaining
> ingredients except 1/4 cup cheese. Cover and refrigerate
overnight.
> Bake in 350 oven for 30 minutes. Sprinkle remaining cheese on top
> and place back in oven for 1-2 minutes while cheese melts.
>
> Southern Fried Squash Patties Vega Estate in Longview, Texas in
> 1990. Dated 1942. Another tried and true delight that is a
regular
> in my house.
>
> 4 yellow squash, washed and sliced lengthways
> 2 cups yellow corn meal
> 3 tablespoons granulated sugar
> ½ teaspoon salt
> 1 teaspoon freshly ground black pepper
> ¼ cup vegetable oil
> Mix corn mean, sugar, salt and pepper together and dredge each
piece
> of squash in mixture. Pour vegetable oil in heavy pot and heat
> until hot. Add quash and pan fry until golden brown.
>
> Depression Day Steak purchased from Sanderson Estate in Bonham,
> Texas in 1984. Notation on card indicates this recipe is dated
1944.
>
> 3 pounds hamburger
> 3 pounds cracker crumbs
> 1 teaspoon salt
> 1 teaspoon freshly ground black pepper
> ¼ cup chopped white onion
> 2 cans mushroom soup
> Mix well and press onto cookie sheet. Chill overnight to set. Cut
in
> squares, roll in flour and brown both sides. Place in baking dish.
> Pour
> soup over meat mixture. Bake at 350 for 1 hour.
>
> Sliced Cucumber and Onion Salad with Homemade Honey Fresh
Dressing.
> This is a recipe I have used on many occasions when I have a great
> supply of tomatoes on hand. Date and source unknown
>
> 2 cucumbers
> 1 large red onion, cut into rings
> Honey French Dressing (below)
> Paprika for dusting
> With a sharp knife, peel the skin from the cucumber in narrow
strips
> then cut cucumber in think round slices. Place on a small platter
> and arrange slices of onion over cucumbers. Right before serving
> pour Honey French Dressing over all. Dust with paprika.
> Honey French Dressing
> 1 cup salad oil
> 1/2 cup honey
> 1/2 teaspoon salt
> 1/3 cup chili sauce
> 1/2 cup red wine vinegar
> 1/2 cup finely chopped white onion
> 1 tablespoon Worcestershire sauce
> Combine all ingredients and put in tight-fitting covered jar.
Shake
> vigorously.
>
> Crock pot Pork Steak Mushroom Delight from my Aunt Barb's
> collection. Dated 1942. I have never tried this but my sister
has
> and she highly recommends it.
>
> 2 pounds pork steak, cut into strips
> 2 tablespoons vegetable oil
> 1 large white onion, sliced
> 1 green bell pepper, cut into strips
> 8-10 fresh mushrooms, chopped
> 8 ounce can tomato sauce
> 3 tablespoons light brown sugar
> 1-1/2 teaspoons red wine vinegar
> 1-1/2 teaspoons salt
> 3 teaspoons Worcestershire sauce
> Brown pork in oil in skillet. Drain on double paper towel. Place
> pork strips and all remaining ingredients. into crock pot. Cover
and
> cook on low for 6 hours. Serve over hot buttered noodles
>
> Baked Rice purchased from Parnell Estate in Canton, Texas in
1988.
> Dated 1966. This is good but I add jalapeno peppers and pimentos
to
> mine.
>
> 2 cups uncooked rice
> 1 can beef broth
> 1 can onion soup
> 1-1/2 cans water
> 1 stick margarine, melted
> 8-10 fresh mushrooms chopped
> Mix all ingredients and bake in covered casserole dish at 350 for
1
> hour.
>
> Chorizo Casserole Dip purchased from the Malin Estate in Caddo
> Mills, Texas in 1995. Date and source unknown.
>
> 12 ounces queso blanco cheese
> 8 ounces pork chorizo
> Tortilla chips
> Cook the chorizo and drain off excess fat. Put the chorizo in an
> oven-proof casserole dish. Grate the cheese over the top and melt
in
> a 350 oven until melted and bubbly. Serve with tortilla chips.
>
> Chili Rellanos purchased from Sanderson Estate in Bonham, Texas in
> 1984. Date and source unknown. I have made these several times
and
> they are fabulous
>
> 24 ounces canned whole green chilies, drained
> 1 pound pepper jack cheese, grated
> 2 eggs, slightly beaten
> ¾ cup buttermilk
> 1 cup all-purpose flour
> ½ teaspoon paprika
> ½ teaspoon baking powder
> ¼ teaspoon salt
> Preheat oven to 350. Remove seeds from chili peppers (I don't
> because I like the seeds). Rinse and pat dry. Grease shallow
baking
> dish and make 3 layers each of chili peppers
> and cheese, starting with a layer of peppers. In a small bowl
> combine eggs, milk, flour, paprika, baking powder and salt. Beat
> with a fork until well mixed. Pour over layers in baking dish.
Bake
> at 350 for 40 minutes.
>
Waste Some Time?
