Title: Salt Rising Bread
Categories: Bread Osg1966
Servings: 1

Peel and slice one medium-sized potato. Add 1 t. each sugar and salt
and 2 T. corn meal. Pour over 1 pint boiling water, stirring well, let
stand over night in a warm place until light. Drain off liquid, add
1/2 t. baking soda and enough flour to make a stiff batter (about 2
1/2 c.). Let stand in a warm place until light, then take 1 pint hot
water, 2 T. sugar, 1 T. salt, 1/3 c. lard. Mix this into flour (using
about 9 c.) then add light batter and mix into medium stif dough,
kneading well. Make into loaves, place in well greased pans. Bake in
moderately hot oven about 25 minutes.

Note: Moderate oven is 350 – 400 F.
Source: Mrs. Roy Geeslin, Jefferson Grange, Brown County, OH
—–

Title: HUNGRYMAN’S STEW WITH VENISON
Categories: Wild game, Main dish
Yield: 6 servings

3 lb Venison
2 Onions, chopped
3 tb Worchestershire sauce
2 lb Potatoes
1 cn Green beans
1 cn Wax beans
1 cn Corn
1 lb Carrots, sliced
2 qt Water
2 ts Seasoned salt
1 ts Pepper
2 ts Oregano
2 ts Garlic powder
4 tb Cornstarch

Cut venison into chunks. In a large stew pot, lightly brown venison
with chopped onions and Worchestershire Sauce. Cut potatoes into
cubes. Add potatoes, green beans, wax beans, corn, carrots, water,
seasoned salt, pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer
2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew
pot, and add cornstarch. Stir until dissolved. Add back into mixture.

—–

“Homemade” Potato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 potatoes — pared, cut in
bite size pieces
2 leeks — washed, pared, cut
in
bite size pieces
2 onions — chopped
1 carrot — pared, sliced
1 stalk celery — sliced
4 chicken bouillon cubes
1 tb parsley flakes
4 c water
1 1/2 ts salt
pepper
2 tb butter
13 oz evaporated milk (1 can)
chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12
hours or high 3-4. Stir in milk in last hour. Serve topped with chives.

– – – – – – – – – – – – – – – – – –

Title: MRS. FIELD’S SWEETIE PIES
Categories: Chocolate, Cookies, Mrs.fields
Yield: 6 servings

2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate
-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate
-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

From: Mrs. Fields Cookie Cookbook Posted by: Donna
Ransdell

Preheat oven to 375F. Line cookie sheets with waxed
paper.

In a double boiler, melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with a wooden spoon or wire whisk until creamy and
smooth. Pour melted chocolate into a large bowl. Add
butter and beat with electric mixer at medium speed
until thoroughly combined. Add the sugar, eggs and
vanilla. Beat on medium speed until well blended.
Scape down the sides of the bowl. Add the flour and
the three types of chocolate chips. Mix at low speed
just until combined. Chips should be distributed
equally throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a
cool, flat surface like your countertop.

—–

Cheesy Chicken Chowder*

Recipe By : Hazel Fritchie
Serving Size : 6 Preparation Time :0:00
Categories : Soups Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups chicken broth
2 Cups diced peeled potatoes
1 Cup diced carrots
1 Cup diced celery
1/2 Cup diced onion
1 1/2 Teaspoons salt
1/4 Teaspoon pepper
1/4 Cup butter`
1/3 cup all-purpose flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken

In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add
potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15
minutes or until vegetables are tender. Meanwhile, melt butter in a medium
saucepan; add flour and mix well. Gradually stir in milk; cook over low heat
until slightly thickened. Stir in cheese and cook until melted; add to broth
along with chicken. Cook and stir over low heat until heated through.

YIELD: 6-8 servings

– – – – – – – – – – – – – – – – – –

CHEESE AND APPLE TARTLETS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 c All-purpose flour
1/2 ts Salt
1/2 c Unsalted butter, cut in
-small pieces
5 tb Ice water (or 6 tb)
Apple filling:
1 1/4 lb Cooking apples, peeled,
-cored and coarsely chopped
8 ts Sugar
16 ts Shredded cheddar cheese

Pastry: Combine flour and salt in large bowl. With a pastry blender
or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is
moistened. Gather dough into a ball. Divide dough in half. Form
each ball into a square. Wrap and refrigerate 30 minutes.

Assemble: Preheat oven to 425 degrees F. Cut each dough square in
quarters. On lightly floured surface, roll out each pastry piece to a
5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim
edge. Set pans on baking sheet. Spoon chopped apples evenly in
pastry shells. Sprinkle each with 1 ts sugar. Bake at 425 degrees F
for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven. Sprinkle each tartlet with 2 ts cheese. Bake at
425 degrees F for 5 minutes until cheese is golden brown. Serve hot
or cold.

– – – – – – – – – – – – – – – – – –

Title: Tortellini Meat Filling
Categories: Pasta, Veal, Pork
Yield: 1 servings

4 lb Cooked veal, pork or chicken
1/4 c Olive oil
2 md Onions; roughly diced
2 tb Finely minced garlic
2 tb Chopped fresh oregano leaves
-=OR=-
1 tb -Dried oregano
1 ts Ground coriander
1/4 c Flour
1 c All-purpose broth
-OR low-sodium chicken broth
1/2 ts Ground black pepper
1/2 ts Salt; or as desired

DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry
pan over medium heat. Add onion, garlic, oregano and coriander and cook,
stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and
cook, stirring, until the mixture thickens and bubbles. Add the salt and
pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in
the refrigerator to cool. Stuffing can be stored, covered, in the
refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing
in airtight freezer bags or containers, label and place in freezer for up
to 3 months.

Makes 6 Cups Filling

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

—–

Date: Sun, 17 Jul 94 16:50:05 EDT
From: MaryTCJr@aol.com

I’m finally posting a recipe. This is our family’s favorite cake — we found
the recipe on a box of raisins, I think, in the 1950’s. It used to call for
1/2 cup of oil, but by increasing the applesauce it no longer needs it.
Also, I’m posting the measurement of white flour the original recipe
included. I have experimented with different ratios of whole wheat to white
flour — depending on your tastes, you can do the same. Another variation I
might try in the future is to use a little molasses and cut down on the
sugar. It’s very versatile, easy, and fool-proof.

Applesauce cake

2 cups flour
1 cup sugar
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons powdered unsweetened chocolate (use less if
you wish or leave it out entirely for more of a spice cake)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon mace
20 ounces unsweetened applesauce
1/2 cup raisins

Mix dry ingredients together, then add the applesauce and stir. Bake at 325
degrees for 45-60 minutes, depending on the size of pan you use. (More for
smaller, deeper pans, less for 9 x 13 pans.) It’s done when a toothpick can
be inserted and pulled out clean.

The cake is so rich I don’t put frosting on it; my mother used to sprinkle
powdered sugar on top to give it a nice look.

Title: Dissolving Bath Oil
Categories: Hints/info
Yield: 1 Servings

1/4 c Sweet almond oil
24 dr Fragrance oil concentrate
2 T Gum arabic
2 c Distilled water

The gum arabic acts to blend oil and water so it doesn’t separate in
the tub.
From: dansch@haven.Ios.Com (Dan Schambedate: 96-07-12 18:53:32 Edt

MMMMM

Title: Gary’s Chocolate Cream Pie
Categories: Desserts, Pies
Yield: 8 servings

1 Pie shell, 9″ or 10″ 1 ts Vanilla extract
2 Chocolate Pudding (double 3 tb Confectioner’s
Sugar
-recipe) Chocolate shavings
(semi-sw
1 pt Whipping Cream

Make a double batch of Gary’s Chocolate Pudding increasing the
cornstarch to about 4 1/2 tb per batch (8-10 total). Chill
thoroughly. This pudding will be extremely thick.

Make or purchase your favorite pie shell. I personally like the
good
old fashioned, plain pie shell. My family seems to prefer a cookie
type of shell. If you make your own, you must pre-bake it as this
pie requires NO BAKING.

Whip cream with confectioner’s sugar and vanilla extract until thick
and fluffy. Take 1/2 of the whipped cream and add to the chocolate
pudding. Because the pudding is so thick, you will probably want to
use an electric mixer for this task. Mix until all of the whipped
cream is thoroughly incorporated.

Fill pie shell with the pudding-whipped cream mixture. Place
remaining whipped cream into a piping bag and pipe onto top of pie.
Shave bittersweet chocolate on top as garnish.

Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.

Gary Fackenthall

MMMMM