1/2 c. rice
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins
Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.
Monday, November 23, 2009
Monday, November 9, 2009
Matt's Recipe for Thanksgiving Turkey
Matt was quoted in the Clipper with this recipe for cooking a Thanksgiving turkey when he was 6. Do not use this if you don't want to get sick.
"Put the turkey in the oven for 20 minutes."
"Put the turkey in the oven for 20 minutes."
Sauce for Yams
1 c. brown sugar
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt
Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.
Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.
Marshmallows on top are optional.
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt
Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.
Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.
Marshmallows on top are optional.
Cranberry Salad (Grandma Moon)
(1) 3 oz. package raspberry Jell-O
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)
Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)
Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.
Homemade Thanksgiving Dressing (Stuffing)
(Mom wrote): The following recipe is one I wrote down while observing my mom make dressing one Thanksgiving because she never wrote the recipe down.
2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste
Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.
Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.
I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.
This is the modified version
2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine
I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.
Enjoy!
2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste
Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.
Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.
I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.
This is the modified version
2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine
I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.
Enjoy!
Buttermilk Biscuits
These come from Tyler Florence. I thought they might have been the best I've had. One interesting tip: If you do not have a biscuit cutter, just use the rim of a glass.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
Directions
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
Directions
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Wednesday, October 7, 2009
Welch Family Chicken Noodle Soup
This is relatively easy and one of my favorites. I prefer a little more broth, and I prefer the flavor of broth made from bullion rather than in the can. J.
1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley
Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley
Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
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