Pumpkin Cookies

Recipe By :
Serving Size : 84 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups C H Golden Brown Sugar
2 cups Cooked or canned pumpkin
1 cup Salad oil
2 teaspoons Vanilla
4 cups Sifted all-purpose flour
2 teaspoons Soda
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ginger
2 cups Raisins
1 cup Chopped nuts

In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift
together dry ingredients; add and stir until smooth. Blend in raisins and
nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350
degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these
moist, soft cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and
H Sugar Kitchen Electronic format by Karen Mintzias

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Mayonnaise

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Ski Day Chicken Casserole

Recipe By:

Serving Size: 8
Preparation Time: 0:00
Categories: Casseroles Main Dishes Poultry

Amount Measure Ingredient Preparation Method
8 tablespoons butter or margarine
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/8 teaspoon nutmeg
1/8 teaspoon pepper
salt to taste
1/4 cup dry sherry
1/2 pound broad egg noodles cooked and drained
4 1/2 cups cooked chicken cut up
1/2 pound mushrooms sliced and sauteed
1 cup soft bread crumbs
1/2 cup parmesan cheese fresh grated

Preheat oven to 350F.

Melt 4 tablespoons butter; stir in flour and add broth and sour cream,
stirring until thick. Add nutmeg, pepper and salt. Remove from heat
and stir in sherry. Arrange noodles in a 9″ x 13″ baking dish. Cover
with chicken, mushrooms and salt.

Melt remaining 4 tablespoons butter; mix with bread crumbs. Sprinkle
bread crumbs and parmesan cheese over the casserole.
Bake for 30 minutes, or until hot and bubbly. May be made a day in
advance, refrigerated and baked when needed.

Notes: Serve with a simple steamed green vegetable.

Title: ORANGE BEEF WITH GREEN PEPPERS
Categories: Chinese, Beef
Yield: 6 servings

1 1/2 lb Flank steak fat trimmed
3/4 c Orange juice
3 tb Soy sauce
2 tb Creamy peanut butter
1 1/2 tb Julienne s;iced orange peel
2 Minced small garlic cloves
1 1/2 ts Curry powder
1/2 ts Red wine vinegar
1/4 ts Crushed red pepper
1 tb Peanut/vegetable oil
2 md Green bell peppers cut into
-1/4 inch wide strips
2 tb Chopped scallions
Peeled sections of
– 2 oranges

Diagonally cut beef, against the grain, into slices
1/4 inch thick by 4 inches long. In bowl, combine
orange juice, soy sauce, peanut butter, orange peel,
garlic, curry, vinegar and red pepper. STir to blend.
Add beef; toss to coat evenly. Cover; set aside to
marinate 2 hours at room temperature or refrigerate
overnight. Heat oil in deep skillet or wok over high
heat. Add beef mixture. Cook and stir 2 minutes.
Remove beef from skillet with tongs or slotted spoon.
Add green peppers to skillet; cook and stir about 5
minutes until browned around edges. Stir in scallions
and return beef to skillet. Cook and stir 1 minute
more. Garnish with orange sections.

—–

CURRIED APPLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Spicy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Cooking Apples
Lemon Juice
2 ts Curry Powder
3 tb Butter Or Vegetable Oil
5 c Chicken Stock
1 t Salt
2/3 c Apple Juice
1 1/4 c Whipping Cream
Ground Ginger

Servings: 6 Cooking Time: 30 Minutes

Peel and core the apples, keeping a few curls of peel
for a garnish.

Mince this peel and keep it in water with a little
lemon juice until needed. Fry the curry powder in the
butter until dark brown. Stir in about a quarter of
the stock and cook until the mixture is smooth. Add
the rest of the stock and the salt. Mince the apples
and drop immediately into the stock in order that they
do not discolor in the air. Cover and allow to
simmer, gently, for 20 minutes or until the apples are
soft. Add the apple juice and blend well. Chill the
soup for several hours, or until needed. Add the
chilled cream just before serving. Sprinkle a little
ginger on top when you serve and garnish with the
minced apple peel, if desired.

From How To Make Good Curries by Helen Lawson
Copyright 1973

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EASY BUTTERMILK BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Biscuits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour — all-purpose
3 ts Baking powder
1 t Salt
1/2 ts Soda
1/3 c Butter — melted
1 c Buttermilk

Combine flour, baking powder, salt, and soda. Add
butter and buttermilk and stir to form a sticky dough.
Knead a few times on a lfoured board to make a smooth
ball. Roll out to 1/2 inch thickness. Cut into 2 inch
rounds. Place biscuits on greased cookie sheets. Bake
at 450 degrees for 10 to 12 minutes.

SOURCE: Southern Living Magazine, sometime in the
1970’s. Typed for you by Nancy Coleman.

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SOURDOUGH DINNER ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1/2 c Warm potato water
1/2 c Milk
1/2 c Butter or margarine
1 c Sourdough Starter
1/4 c Sugar
2 ts Salt
4 1/2 c To 5 all-purpose flour
Butter — melted (opt)

Dissolve yeast in potato water; let set until foamy, 5
to 10 min. Heat milk and 1/2 c butter or margarine
until just melted; cool to lukewarm. Combine starter,
yeast mixture, milk mixture, sugar and salt. Add flour
to make a stiff dough; knead until smooth and elastic.
Place in a greased bowl; turn dough to coat surface.
Cover and let rise in a warm place, free from drafts,
until doubled, about 1 hour. Punch down dough; cover
and let rest 10 minutes. Shape into rolls. Place on a
greased baking sheet. Cover and let rise in a warm
place, free from from drafts, until doubled, about 45
minutes. If desired, brush with melted butter or
margarine before baking in a preheated 375F oven for
12 to 15 minutes or until golden brown. Makes 3 to 4
dozen.

Notes: I skipped the last optional butter step and
used plain warm water and they turned out well but did
not rise too much. Take it for what it’s worth.

Posted By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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RAS ASFOUR (LENTIL SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Middle east

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 ts Pepper
2 ts Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces
1/3 c Lemon juice

Suhour (“the meal before sunrise”) is usually good,
stick-to-your-ribs food.

Rinse lentils and drain, picking out any discolored
ones. Combine with 5-6 cups water in a large kettle
and bring to a boil. Lower heat and simmer for 20
minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat
with parsley, salt and pepper. Using about a
tablespoon of the meal mixture for each, form into
small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and
golden. Reserve. When lentils are soft, mash them with
the back of a spoon to thicken the soup. Add shaarla
(or vermicelli) and meatballs. Cook 10-15 minutes
longer, until meatballs are cooked through. To serve,
divide onion slices among 6 bowls. Stir lemon juice
into soup and ladle over onions.

Makes 6-8 servings.

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Date: Tue, 08 Feb 94 02:06:40 PST
From: Michelle Dick
Subject: Chicken Style Seasoning — the good one

From _Country Kitchen Collection_

CHICKEN STYLE SEASONING

1 1/3 cup nutritional yeast flakes
3 T onion powder
2 1/2 t garlic powder
1 T salt
1 tsp celery seed
2 1/2 T Italian seasoning
2 T parsley, dried

Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.

Notes:

Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.

Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey.

SPICY RAISIN BEAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked Idaho Pinto Beans
3/4 c Milk
2 Egg whites
1/4 c Vegetable oil
1/2 c Brown sugar — packed
1 1/2 c All-purpose flour
-OR half all-purpose flour
-and half whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c RaiSinS

Puree beans with milk in blender or food processor
until smooth. transfer to bowl. Beat in egg whites,
oil and brown sugar. Combine ingredients are
moistened. Spoon into greased or paper-lined muffin
until golden.

Variations: May substitute honey for brown sugar and
reduce the milk to 1/2 cup. May substitute chopped
dates or apples for raisins.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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