JENELL MCKINNEY’S SQUASH RELISH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

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Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Garden Paprikash
Categories: Main dish, Vegetarian
Yield: 6 Servings

2 t Olive oil
1 c Diced onion
1 c Diced carrots
1 c Peeled, diced potatoes
2 c Diced cabbage
1 c Seeded, diced green bell
Pepper
1 c Seeded, diced red bell
Pepper
3 T Tomato paste
1 1/2 T Sweet paprika
4 Cloves garlic, minced
2 t Caraway seeds
1/2 t Cayenne pepper
2 c Tomato juice
2 c Milk
1/2 c Plain yogurt
2 T Minced fresh dill for
Garnish
Cooked noodles or rice

In a large, heavy, nonreactive saucepan, heat the oil over medium high
heat. Add the onions, carrots, potatoes and cabbage. Saute 2
minutes. Add the peppers, tomato paste, paprika, garlic, caraway
seeds and cayenne pepper. Saute 2 minutes, stirring well, until
tomato paste begins to turn light brown. Add the tomato juice and
milk; stir to combine well. Simmer about 30 minutes or until
vegetables are tender and sauce is thickened. Stir in yogurt and
garnish with dill. Serve over cooked noodles or rice.

MMMMM

Scotch Shortbread

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup C and H Powdered Sugar — – unsifted
1/2 teaspoon Almond extract
2 1/2 cups All-purpose flour
1/4 teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

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Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16

1/4 lb Dried fruit 4 oz Candied peel
1 pt Warm water 1/2 t Mixed spice
2 lb Plain flour 2 t Salt
6 oz Lard 1 oz Fresh yeast
1/2 lb Demerara sugar 2 ea Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

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Title: MCDONALD’S BIG MAC SAUCE
Categories: Sauces, Beef
Yield: 2 Cups

1 c Miracle Whip
1/3 c sweet relish 1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion

Mix Ingredients Well.

MMMMM

Meat Pasties

Recipe By : Lisamarie Babik Western Michigan University
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 kg flour
3 3/4 cups shortening
280 ml water
5 tsp salt
1 1/2 lb pork steak (chopped)
3 lb chuck steak (chopped)
16 potatoes (chopped)
5 carrots (chopped)
2 onions (chopped)
1 rutabaga (grated)
small amount suet (grated)

1. Mix all the dough stuff together and divide it into approximately 20
portions.

2. Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.

3. Bake at 190 =F8C for one hour. .PP They can be served hot plain, or hot
with gravy, or cold like a sandwich. They also freeze quite nicely.

Author’s Notes:
This is a family recipe for Pasties. Although very time consuming, they
are very good.

The last time I made these I was only about 12 years old (I was quite
the industrious child) so I had to ask my mom about some stuff: First of
all, all the vegetables are chopped/grated raw…they will cook inside the
pastie. Secondly, my mom said that instead of chopping the meats, it is
possible to grind them on a very coarse setting. If you grind it too much,
your pastie won’t have the right sort of feel to it. We used the coarsest
setting on an old hand grinder (I’m sure a food processor would work just
spiffy). Thirdly, all the stuff for the filling gets mixed together before
you fill the pastie. Use a large bowl because it makes a lot.

Difficulty : moderate.
Precision : measure ingredients.

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EEL LIVORNESE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds eel, from sea or river, peeled and gutted
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
1/8 cup chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red
wine,
caper berries, olives and chilies over medium heat and bring to a
boil.
Season eel pieces with salt and pepper and place into boiling sauce.
Put
eel into oven and bake until cooked through, about 20 minutes. Remove
from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

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EGGNOG BREAD PUDDING WITH RUM SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BREAD PUDDING—–
2 c Skim milk
1 t Vanilla
1 c Sugar
1 t Nutmeg
2 Eggs
10 c 12 oz French bread cubes 1″
2/3 c Raisins
—–RUM SAUCE—–
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 T Rum
2 T Margarine or butter
1/2 t Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding
ingredients except bread and raisins. Blend until smooth with a wire whisk.
Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for
40-45 minutes or until knife inserted in center comes out clean. 3.
Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook
over medium heat until mixture comes to a boil, stirring constantly. Boil 1
minute. Remove from heat. Cool slightly. Serve over warm bread pudding.

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Dump Cake #2

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : *Haven’t tried it yet Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can cherry pie filling
1 can crushed pineapple
1 yellow cake mix
1/2 cup nuts — chopped
1 cube butter — sliced

Dump cherry pie filling, crushed pineapple in a 9 x 13-inch pan. Do not
stir. Sprinkle cake mix evenly over fruit. Dot with butter. Top with
nuts. Bake at 375 degrees F for 1 hour. Serve warm with vanilla ice
cream, whipped cream or plain cream poured over top.

This cake is so rich! I rarely make it but it is soooo goood!

Mary

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Per serving: 301 Calories; 9g Fat (27% calories from fat); 3g Protein;
53g Carbohydrate; 3mg Cholesterol; 298mg Sodium