LEMON TARTS. MRS. SUSIE SEFFNER.
One cup of white sugar, one grated lemon, whites of three eggs beaten
to a froth, and butter the size of a walnut. Put on stove; let come
to a boiling heat, but not boil. Stir in whites of eggs the last
thing, and put in tart shells.
Famous Recipes
APPLE FRUIT CAKE. MRS. T. H. LINSLEY.
One cup of butter, two cups of sugar, one cup of sweet milk, two eggs,
one teaspoon of soda, three and one-half cups of flour, two cups of
raisins, two cups of dried apples, soaked over night, chopped fine,
and then stewed in two cups of molasses. Beat butter and sugar to a
cream; add milk, in which dissolve the soda; then the beaten eggs, the
flour, and lastly, stir in well the raisins and apples. Bake one and
a half hours.
Easter Egg Recipes
Pare and core. Be sure you get out all the seeds. Boil the skins and
cores one hour; then strain through a coarse cloth; boil your quinces
in this juice until tender; drain them out; add the weight of the
quinces in sugar to this syrup; boil, and skim until clear; then put
in the quinces. Boil three hours slowly.
Jokes for Easter
4 tablespoons butter or margarine
1/4 cup chopped shallots or scallions
1/4 cup flour
1 cup chicken broth
1/4 cup dry sherry
Salt to taste
1/8 teaspoon ground white pepper
Pinch nutmeg
1/4 pound ham, in 1/4-inch by 2-inch strips
3 cups cooked chicken, cut in 1/4-inch by 2-inch strips
1-1/2 cups fresh, or a package (10 ounces)frozen, asparagus,cooked tender-crisp and cut in 2-inch pieces
1 cup (1/2 pint) heavy cream
Chilled flaky pastry for a 1-crust pie or 1 sheet frozen puff pastry
1 egg, beaten
In a medium-sized saucepan, oven medium-high heat, melt butter and saute shallots lightly. Whisk in flour; cook 3 minutes and add broth and sherry. Heat to boiling, whisking constantly; season to taste with salt, pepper, and nutmeg. Reduce heat to low and simmer 5 minutes. Stir in ham, chicken, asparagus, and cream. Pour chicken mixture in 9-inch pie plate.
Preheat oven to 4250F. Cut an 8-inch circle from pastry, tracing around a plate as pattern. Cut pastry hearts from extra dough with cookie cutter, if desired. Place circle of dough on a cookie sheet moistened with cold water. Pierce with tines of fork, brush with egg and decorate with cutout hearts; brush hearts with egg.
Place pastry on cookie sheet and the filled pie plate in oven. Bake 10 minutes; lower heat to 3500F and bake 10 to 15 additional minutes or until pastry is golden brown and filling is hot. With a spatula, carefully place pastry lid on hot filling and serve immediately.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
Is there a teenage cook in the family? He or she could make this for the family dinner one night this week.
8 chicken franks
2 cans (15-ounces) chili
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt or to taste
2 eggs
2/3 cup melted butter or margarine
1 cup sour cream
1 can (16 ounces) niblets-style corn, drained
1/4 pound grated Monterey Jack or Cheddar cheese
1 can (4 ounces) chopped, mild green chilies, drained
Preheat oven to 375oF. Cut franks in half lengthwise. Place chili in bottom of a buttered 7x14x2-inch baking dish. Arrange franks, cut side down, on top of chili. In medium size mixing bowl, mix dry ingredients. Add eggs, butter, and sour cream and blend thoroughly. Fold in corn. Sprinkle half of the cheese and green chilies over the layer of franks. Top with half of the corn mixture. Sprinkle with remaining cheese and chilies and finish with a layer of corn mixture. Smooth the top with a spatula. Bake in the middle of oven for 35 to 40 minutes, or until top is lightly browned and toothpick inserted in corn layers comes out clean.
PHOTO: School's open, and crunchy Tater-Chip Drumsticks, fresh vegetables and frozen-juice "slush" earn high lunch bag... - 5
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
Curry powder is a blend of many spices, so you don't need to combine spices yourself. Indian Curry Powder is mild and Madras Curry Powder is quite hot.
1 whole roaster breast
2 tablespoons butter or margarine
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons curry powder
1/4 teaspoon salt or to taste
Place breast bone side down on a microwave-safe roasting utensil.
Place butter in a 2-cup glass container; microwave at HIGH (100% power) 45 seconds. Stir in honey, mustard, curry powder and salt; brush mixture all over breast. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Baste breast and rotate utensil 3 or 4 times during cooking. Let stand, covered with wax paper, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
