10/01/14 recipe -Taste USA

Wednesday, October 1, 2014

Harvard Beets

How to make Harvard Beets Recipe - This "educated" beet preparation is a favorite, and presumably was first prepared in the kitchens of Harvard University.

Makes 4 servings

Ingredients:
1 pound fresh uncooked beets or 1 (16-ounce) can sliced beets
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 tablespoons sugar
Dash of salt
1 tablespoon chopped crystallized ginger
2 tablespoons butter

Method:
Cook fresh beets in water to cover until they "give" with pressure. Cool; slip off skins. Slice. Measure 3/4 cup beet cooking broth, or reserve 3/4 cup from canned beets.

In a medium-sized heavy saucepan, combine beet broth with vinegar, cornstarch, sugar, salt and ginger. Cook, stirring, over low heat until thickened.

Add beets and heat through. Stir in butter before serving.

Cream Fried Tomatoes

How to make Cream Fried Tomatoes Recipe - This dish may be made with green tomatoes when they are available, otherwise use firm red tomatoes.

Makes 4 to 6 servings

Ingredients:
4 large firm tomatoes
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup all-purpose flour
6 tablespoons butter
2 tablespoons brown sugar
1/2 pint whipping cream (1 cup)
1 tablespoon finely chopped fresh parsley

Method:
Slice tomatoes 1/2 inch thick, discarding bottom and top ends. Sprinkle slices with salt and pepper. Dip in flour, coating each side thoroughly and gently shaking off any excess.

In a large, heavy, preferably nonstick skillet, heat butter. Add tomato slices. Cook about 5 minutes or until browned. Sprinkle with half of brown sugar. Carefully turn tomatoes over and sprinkle with remaining brown sugar.

Cook 3 to 4 minutes, then transfer slices to a warm serving platter. Pour cream into skillet. Increase heat to high and bring cream to a boil, stirring constantly.

Boil rapidly 2 to 3 minutes or until cream thickens. Taste and adjust for seasoning, then pour sauce over tomatoes. Sprinkle with parsley.

Squash with Maple Syrup

How to make Squash with Maple Syrup Recipe - After Thanksgiving Day the squash rapidly loses quality and that's when New England cooks freeze a supply of it cooked and mashed.

Makes 4 servings

Ingredients:
2 pounds hubbard squash or any yellow winter squash
Butter
Salt and freshly ground black pepper to taste
Maple syrup

Method:
Preheat oven to 300F (150C).

Cut squash into 4 equal pieces, removing seeds and stringy parts. Place in a casserole with a cover. Bake, covered, 2 hours or until soft.

Remove squash flesh from shell. Mash and season to taste with butter, salt, pepper and maple syrup.

Sweet Potato Bake

How to make Sweet Potato Bake Recipe - A food first discovered and eaten by the Indians, sweet potatoes or yams were part of the original Thanksgiving menu and have remained a standard menu item ever since.

Makes 6 servings

Ingredients:
3 to 4 sweet potatoes or yams (about 3 pounds)
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup bourbon, sherry or orange juice

Method:
Preheat oven to 350F (175C).

Grease a baking dish. Boil sweet potatoes or yams in their jackets until a wooden pick can be inserted into vegetables with a little resistance, but not until mushy. Peel and cut into large chunks.

Place in greased baking dish. Sprinkle with sugar; dot with butter. Pour bourbon, sherry or orange juice over. Bake, uncovered, 30 to 40 minutes or until browned and bubbly.

Variations:
Pecan-Sweet-Potato Bake: Top Sweet-Potato Bake, above, with 1 cup pecan halves before baking.

Ambrosia Sweet-Potato Bake:
Slice cooked sweet potatoes or yams. Alternate layers of sliced potatoes with a half each of a peeled sliced lemon and orange, and 1 (8-ounce) can crushed pineapple in unsweetened pineapple juice, undrained. Add brown sugar and butter as directed above but omit bourbon, sherry or orange juice. Top with 1/2 cup shredded or flaked coconut. Bake as above.

Sweet Potatoes Supreme:
Whip cooked potatoes and whip in brown sugar and softened butter, along with 2 eggs, 3 tablespoons all-purpose flour, 1/2 cup whipping cream, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Turn into a greased 1-1/2-quart shallow baking dish. Top with about 1/2 cup pecan halves. Bake at 325F (165C) 1 hour.

Oven Fries

How to make Oven Fries Recipe - Try these with the Oven-Fried Chicken

Makes 6 servings

Ingredients:
6 medium-sized potatoes, not pared
Melted butter or vegetable oil
Salt and freshly ground black pepper to taste

Method:
Preheat oven to 375F (190C). Scrub potatoes. Dry and cut into quarters lengthwise.

Brush with melted butter or oil. Sprinkle with salt and pepper. Line a baking sheet with foil. Place potatoes on baking sheet. If desired, bake along with Oven-Fried Chicken 50 minutes or until potatoes are tender.

Twice Baked Potatoes

How to make Twice Baked Potatoes Recipe - Not just a side dish anymore, these potatoes are stuffed with enough to make them a main dish for a light supper or lunch! Of course, if you wish to serve them with an old-fashioned roast-beef dinner, you can.

Makes 8 servings

Ingredients:
4 large white Idaho Russet potatoes
3/4 cup whipping cream or half-and-half
1/4 cup butter
1/2 cup chopped onion
Salt and freshly ground black pepper to taste
1 cup (4 ounces) shredded sharp Cheddar cheese

Method:
Preheat oven to 450F (230C). Scrub potatoes; pierce each with a fork. Bake 1 hour or until potatoes test done. Scald cream or half and half by heating almost to boiling point.

Meanwhile, heat butter in a skillet. Add onion. Saute over low to medium heat 5 minutes or until onion is translucent. Remove potatoes from oven. Cool until you can touch them.

Cut potatoes lengthwise in halves and scoop out pulp into the large bowl of an electric mixer. Mash potatoes. Add onion, hot cream or half and half, salt and pepper.

Beat until smooth and fluffy. Pile whipped potato mixture back into potato shells. Top with shredded cheese. You may at this point refrigerate or freeze the potatoes until ready to serve. To serve, preheat oven to 350F (175C).

Bake 15 to 20 minutes or until heated through and cheese is melted. If frozen, thaw before heating.

Old Fashioned Scalloped Potatoes

How to make Old Fashioned Scalloped Potatoes Recipe - Many a farm girl learned to prepare scalloped potatoes without a recipe. She was told to plan on one potato per person and to vary the number of servings by the size of the baking dish. She would plan on four large potatoes per quart size of the baking dish. Here is the country-style recipe.

Preheat oven to 325F (165C). Grease a baking dish of the appropriate size. Pare potatoes, using 1 per person and 1 extra. Place a layer of potatoes in greased baking dish; sprinkle with a little flour. Sprinkle with salt, pepper and some chopped onion. Dot with butter. Layer potatoes and seasonings until dish is full or within a half inch of the top.

Pour in enough milk to reach top layer. New potatoes tend to be more acidic causing milk to curdle, so if using them, substitute cream or undiluted evaporated milk. Bake 1-1/2 hours or until tender. A 1-quart baking dish yields 4 servings.

Hash Browned Potatoes

How to make Hash Browned Potatoes Recipe - This is a "hash-house favorite."

Makes 6 servings

Ingredients:
3 cups diced cooked or raw potatoes
Salt and freshly ground black pepper to taste
1/4 cup minced onion (optional)
1/4 cup minced fresh parsley or fresh spinach (optional)
1/4 cup half and half (optional)
2 to 4 tablespoons butter or bacon drippings

Method:
In a large bowl, combine potatoes, salt and pepper, onion and parsley or spinach, if used. Stir in half and half, if used. In a slope-sided, preferably nonstick skillet, heat 2 tablespoons butter or drippings. Add potatoes.

Cook over medium heat until potatoes are browned and bottom is crusty, lifting potatoes at first until they are well-coated with fat. Reduce heat and cook until potatoes are tender, if using raw potatoes.

Add more fat, if necessary, to keep potatoes from sticking. Slide potatoes out onto a plate, then invert and slide from plate back into skillet, browned-side up.

Brown 5 to 10 minutes, shaking skillet constantly. Slide out onto a warm platter. Cut into wedges to serve.

Potatoes au Gratin

How to make Potatoes au Gratin Recipe - "Au gratin" denotes a topping of buttered crumbs or cheese or both. Although this sounds French, it is all-American!

Makes 10 to 12 servings

Ingredients:
1/2 cup butter
1/4 cup sliced green onions
1/2 cup chopped green bell pepper
1 (2-ounce) jar chopped pimiento, undrained
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon paprika
6 tablespoons all-purpose flour
1 quart milk (4 cups)
6 cups cubed cooked potatoes
2 cups (8 ounces) shredded sharp Cheddar cheese

Method:
Preheat oven to 350F (175C). Grease a shallow 3-quart baking dish. In a large heavy skillet, heat butter. Add green onions, green pepper and pimiento. Saute 1 minute.
Add salt, black pepper, parsley, paprika and flour; stir until blended. Stir in milk and cook, stirring, until thickened. Add cooked potatoes and 1 cup cheese.

Stir until cheese is melted. Pour mixture into greased dish. Sprinkle with remaining cheese. Bake 30 to 45 minutes or until bubbly.

Country Cheese Pie

How to make Country Cheese Pie Recipe - The Pennsylvania Dutch loved cheese but rarely used it in cooking except for cheese cake and cheese pie, which are basically the same.

Crust:
1 cup all-purpose flour
1/2 cup butter
2 tablespoons milk
Pinch each of salt and sugar
1 tablespoon Dijon-style mustard

Filling:
3 tablespoons butter
1 cup thinly sliced green onions, including tops
4 eggs, slightly beaten
1-1/3 cups half and half
1 cup diced mild, medium or sharp Cheddar cheese, cut into 1/2-inch dice
1 cup (4 ounces) shredded white cheese such as Swiss, Jack, Brick or white Cheddar

Method:
Measure flour into a medium-sized bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add milk, salt and sugar, tossing with a fork until dough holds together in a ball.

Wrap and refrigerate 30 minutes before rolling out. Preheat oven to 400F (205C). On a lightly floured board, roll out dough to fit a 9" x 1" quiche or tart pan generously. Carefully fit into pan. Trim dough edge 1 inch larger than pan.

Fold 3/4 inch under and press firmly against sides of pan. Line dough with foil or waxed paper; fill with uncooked beans, rice or pie weights.

Bake 12 to 15 minutes or until edge of crust is slightly golden. Lift out foil or paper with weights. Cool. Brush bottom of pastry with mustard.

To prepare Filling:
In a small skillet, heat butter. Add green onions. Saute 5 minutes over medium heat, stirring constantly. Remove from heat and sprinkle into bottom of crust. In a medium-sized bowl, combine eggs and half and half. Sprinkle Cheddarcheese cubes in crust over green onions. Top with shredded cheese. Pour egg mixture over. Bake 30 to 40 minutes or until pie is set. Makes 8 to 10 appetizer servings.

Memphis Style Spareribs in Red Sauce

How to make Memphis Style Spareribs in Red Sauce Recipe - Memphis is famous for its barbecued spareribs. These are sometimes cooked in a charcoal smoke oven and glazed with the sauce during cooking. Roasted in the oven, the ribs also cook to tender juiciness.

Makes 12 to 16 appetizer servings

Ingredients:
4 pounds spareribs
Salt and freshly ground black pepper to taste

Red Sauce:
1 cup chopped onions
1 cup ketchup, preferably homemade
1/4 cup packed dark-brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon mustard powder
1/4 teaspoon hot-pepper sauce
1/4 to 1/2 teaspoon liquid-smoke flavoring (optional)
Chopped fresh coriander or cilantro (optional)

Method:
Ask the butcher to cut the ribs crosswise. At home, with a sharp knife, cut into individual ribs. Preheat oven to 300F (150C).

Sprinkle ribs with salt and pepper. Place in a baking pan in a single layer. Cover with foil.

Bake 2 hours or until ribs are tender. While ribs bake, prepare Red Sauce. Drain ribs. Pour sauce over them. At this point you may put them into a deep casserole or heatproof serving dish.

Cover and keep warm until ready to serve. Garnish with chopped coriander, if desired.

To prepare Red Sauce:
In a 2-quart non-aluminum saucepan, combine all ingredients except liquid-smoke flavoring, if using. Bring sauce to a boil over high heat, stirring constantly. Reduce heat to low and simmer, covered, 4 to 5 minutes or until onions are soft. Add smoke flavoring, if desired. Turn into a food processor fitted with the steel blade. Process until pureed. Makes about 3 cups.

Barbecued Beef

How to make Barbecued Beef - Perfect for a country lunch, this is easy to serve when you are expecting a crowd. The thin slices go into sandwich buns. The meat is even better when made ahead to be reheated before serving.

Makes about 6 servings per pound

Ingredients:
1/2 cup cider vinegar
1 garlic clove, minced
1 tablespoon vegetable oil
3 tablespoons Worcestershire sauce
Few drops hot-pepper sauce
2 tablespoons brown sugar
1 tablespoon mixed pickling spices
1/2 cup tomato ketchup
1 teaspoon whole-grain country-style mustard
1 teaspoon salt
2 to 3 pounds boneless brisket or round of beef
Buttered white or rye sandwich buns
Additional mustard

Method:
In a medium-sized saucepan, combine all ingredients except meat, buns and extra mustard. Simmer, covered, 10 to 15 minutes. Preheat oven to 350F (175C). Place beef in a non-aluminum baking pan.

Pour sauce over beef. Roast beef, basting with sauce frequently, about 2-1/2 hours or until meat is tender. Cool 30 minutes. Slice thinly and return to sauce.

Bake 1 hour longer, turning meat in sauce frequently. Serve slices in buttered buns. Offer mustard.

Barbecued Pork Sandwiches

How to make Barbecued Pork Sandwiches Recipe - Barbecue is an American tradition and denotes not only the cooking of meat on an outdoor fire, but also meats that are roasted with a spicy barbecue sauce. Barbecued pork is traditional in the South and beef barbecues in the West.

Makes 6 servings

Ingredients:
Barbecue Sauce, see below
1-1/2 pounds cooked, lean, pork roast, thinly sliced
6 large hamburger buns, warmed
Dill pickles
Coleslaw with Boiled Dressing

Barbecue Sauce:
1/4 cup butter
1 cup onion, finely chopped
1 garlic clove, minced
1 cup tomato ketchup
1/2 cup dry sherry
1 tablespoon light-brown sugar
1 teaspoon mustard powder
1 tablespoon fresh lemon juice
1/2 cup white vinegar
2 teaspoons Worcestershire sauce
1/3 cup water

Method:
Preheat oven to 300F (150C). Prepare Barbecue Sauce. Combine pork and Barbecue Sauce in a 2-quart casserole, blending until slices are evenly coated.

Bake, covered, 30 minutes or until pork is completely heated through. You may combine pork and sauce, cover and refrigerate until ready to heat. Add 10 to 15 minutes to heating time.

Spoon heated pork and sauce onto each warm hamburger bun. Garnish with dill pickle and coleslaw, placing a heaping tablespoon of slaw on top of pork in each bun.

To prepare Barbecue Sauce:
In a medium-sized saucepan, heat butter. Add onion and garlic. Saute over low heat 5 minutes or until onion is soft. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour, stirring frequently to prevent scorching. Turn into a food processor fitted with the steel blade. Process until pureed. Makes 2-1/2 cups.

Western Sandwich

How to make Western Sandwich Recipe - This is often called a Denver sandwich. It was invented by pioneers to salvage eggs that would get "high" after a long haul over hot trails. Today, we still make the sandwich, but we prefer to use fresh eggs.

Makes 4 servings

Ingredients:
1/4 pound ham or 4 bacon slices, diced
1 green bell pepper, chopped
1 medium-sized onion, chopped
4 eggs
Salt and freshly ground black pepper to taste
8 bread slices, buttered

Method:
In a large skillet, cook ham or bacon until browned. Add green pepper and onion. Cook over low heat 15 minutes or until vegetables are tender but not browned. In a mediumsized bowl, beat eggs.

Add salt and pepper. Add cooked ham or bacon mixture. Spoon a quarter of egg mixture at a time into skillet to make fillings for 4 sandwiches.

Cook until eggs are set and omelets are browned on both sides. Place 1 omelet between 2 slices of buttered bread. Cut into halves or quarters.

American Tacos

How to make American Tacos Recipe - Tacos have been quickly accepted and "Americanized," probably because they offer another way of using ground beef.

Makes 10 to 12 tacos

Ingredients:
1 pound lean ground beef
1 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon red (cayenne) pepper
10 to 12 crisp taco shells
Cheddar cheese, shredded
Onion, finely chopped
Shredded lettuce
Tomatoes, finely chopped

Method:
In a large heavy skillet, crumble beef over medium heat. Add chili powder, salt, garlic salt and red pepper. Cook until meat is no longer pink.

Fill each taco shell with about 2 heaping tablespoons meat filling and top with shredded cheese, onion, lettuce and tomatoes.

American Sloppy Joes

How to make American Sloppy Joes Recipe - This "skilletburger" originated in the fifties, when Vitalis-slicked hair and sunglasses typified the "All-American Joe." Crumbled, cooked, ground beef served up in a hamburger bun has a tendency toward sloppiness, hence the name.

Fills 8 to 10 buns

Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
8 to 10 hamburger buns, warmed

Method:
In a large heavy skillet over medium-high heat, cook beef with onion and green pepper, breaking up meat as it cooks. Add brown sugar, salt, paprika, black pepper and tomato sauce. Heat until bubbly. Spoon into warm hamburger buns.

Peanuts Toasted in Butter

How to make Peanuts Toasted in Butter Recipe - Peanuts or "earth chocolates" were used in early Virginia as fodder for hogs, which gave the resulting meat a special flavor. Peanuts were transplanted to Africa where they were used as a cheap food on slave ships.

Makes 1 cup

Ingredients:
2 tablespoons butter
1 cup raw shelled peanuts
Salt (optional)
Red (cayenne) pepper, curry powder or seasoned salt (optional)

Method:
In a heavy skillet, heat butter over low heat. Add peanuts. Saute 5 to 10 minutes or until toasted. Turn out onto paper towels. Sprinkle with salt and seasonings, if desired.

Variation
Oven-Toasted Peanuts: Preheat oven to 350F (175C). Spread peanuts on a baking sheet. Bake 5 to 10 minutes or until toasted. Toss with butter in a bowl and add seasonings. Cool. Mix with an equal quantity of raisins, if desired.

Note:
You can buy untoasted shelled peanuts in many groceries and in most health-food stores.

Dutch Beet Pickled Eggs

How to make Dutch Beet Pickled Eggs Recipe - A Dutch cook also tucks rings of them as a garnish in salads of lettuce and other greens, or inserts them in sandwiches. But, at a buffet supper, they're beautifully arranged in the best crystal bowl or platter.

Makes 12 servings

Ingredients:
2 sliced cooked beets
2 cups beet juice (from cooking beets)
2 cups red-wine vinegar
1 tablespoon mixed pickling spices
12 hard-cooked eggs, shelled

Method:
Add sliced beets to beet juice, vinegar and pickling spices in a large saucepan; heat to boiling point. Remove from heat. Add shelled hard-cooked eggs. Cool.

Refrigerate 2 days or until eggs are beautifully red with a sharp zesty flavor. To serve, cut lengthwise into quarters, slices or halves.

Devilled Eggs

How to make Devilled Eggs Recipe - Here is one favorite way of preparing stuffed eggs. This might be an inspiration for anybody who has too many hard-cooked eggs on hand on Easter Sunday!

Makes 12 servings

Ingredients:
6 hard-cooked eggs, shelled
1 teaspoon prepared mustard
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise
Salt and freshly ground black pepper to taste
Paprika

Method:
Cut eggs lengthwise into halves. Remove yolks and turn into a medium-size bowl.

Mash with a fork until smooth. Blend in mustard, parsley, lemon juice, mayonnaise, salt and pepper. Spoon yolk mixture into egg whites or press through a piping bag. Sprinkle with paprika.

Beer Schmierkase

How to make Beer Schmierkase Recipe - The Shakers made a kind of cottage cheese, schmierkase, which they spread along with dark apple butter on slices of homemade bread.

Makes about 4 cups

Ingredients:
2 to 3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon hot-pepper sauce
1/2 teaspoon mustard powder
1/2 teaspoon salt
1 cup dark beer
4 cups (1 pound) shredded cheese, may be sharp Cheddar or a
combination of cheeses

Method:
In the small bowl of an electric mixer or in a food processor fitted with the steel blade, combine garlic, Worcestershire sauce, pepper sauce, mustard and salt. Slowly blend in beer, then blend in cheese, a little at a time.

Beat until mixture is smooth. Pack into a 2-cup container. Cover and refrigerate overnight or longer before serving. Serve with crisp croutons or crackers, chunks of celery or wedges of crisp apple.

Note:
Save bits and ends of cheese pieces in the freezer until you have collected enough to make this spread.

Blue Cheese Ball

How to make Blue Cheese Ball Recipe - A blue-cheese and cream-cheese mixture shaped into a ball or roll has been a favorite appetizer spread for bread or crackers, apples and celery sticks for generations.

Makes about 1 pound

Ingredients:
1 (8-ounce) package cream cheese, room temperature
1-1/2 cups (6 ounces) crumbled blue cheese
1/2 teaspoon vinegar
1/2 teaspoon Dijon-style mustard
Chopped peanuts

Method:
In a food processor fitted with the steel blade or by hand, blend cream cheese, blue cheese, vinegar and mustard until smooth. Turn out onto a square of plastic wrap.

Shape into a ball or a roll. Refrigerate until firm. Roll in chopped peanuts. Refrigerate until ready to serve.

Southern Benne Biscuits

How to make Southern Benne Biscuits Recipe - Benne biscuits can be kept in a tightly covered jar or tin for 2 to 3 weeks. Before serving, warm and crisp for a few minutes in a low 250F (120C) oven.

Makes 96 (1-1/2-inch) biscuits

Ingredients:
1/2 cup benne seeds (sesame seeds)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, chilled, cut into 1/4-inch pieces
1/4 cup milk
Coarse kosher-style salt

Method:
Preheat oven to 350F (175C). Spread seeds evenly on a baking sheet. Toast until golden.

Remove from oven; cool. In a large bowl or in a food processor fitted with the steel blade, combine flour, baking powder and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Add milk. Mix until dough is smooth. If using food processor, use quick on/off pulses to cut in butter and blend in milk just until mixture is evenly moistened; don't overprocess. Mix in toasted seeds. Wrap dough. Refrigerate at least 1 hour.

Cut dough in half. Shape each half into a rectangle. Place half at a time between 2 sheets of plastic wrap; roll dough paper thin. Or, roll between floured sheets
of waxed paper. Gently peel off top sheet. If you have trouble, return dough to refrigerator until chilled.

Cut into 1-1/2 inch rounds. Transfer to ungreased baking sheets. Reroll scraps and cut into more rounds. Bake 10 to 12 minutes or until pale golden. Sprinkle tops with coarse salt.

Log Cabin Cheese Straws

How to make Log Cabin Cheese Straws Recipe - These were offered along with a jug of wine or a tankard of beer in the Virginia taverns of old. The crisp, cheese-flavored sticks look attractive arranged piled up log-cabin-style on a platter.

Makes about 40

Ingredients:
1/4 cup butter, softened
1 cup (4 ounces) shredded sharp Cheddar Cheese
1/4 cup milk
1/4 teaspoon salt
Dash of Tabasco Sauce
1/8 teaspoon paprika
1/8 teaspoon red (cayenne) pepper
3/4 cup all-purpose flour
1-1/2 cups fine soft bread crumbs
Unbeaten egg white
Coarse salt, grated Parmesan cheese, poppy or sesame seeds

Method:
In a large bowl, combine butter, cheese, milk, salt, Tabasco, paprika and red pepper; blend until smooth. Mix in flour and bread crumbs until blended. Refrigerate 30 minutes.

Preheat oven to 350F (175C). Working with half of mixture at a time, roll out between 2 sheets of waxed paper to 1/4 inch thick. With a pastry wheel, cut into strips 5 inches long and 3/4 inch wide.

Place on an ungreased baking sheet; brush with egg white, then sprinkle with salt, Parmesan cheese, poppy or sesame seeds.

Bake 12 to 15 minutes or until lightly browned. Cool. Serve piled on a platter log-cabin-style. Serve as a snack with beverages or a salad.

Old Virginia Cheddar Biscuits

How to make Old Virginia Cheddar Biscuits Recipe - Biscuits made rich with Cheddar cheese were offered because they were easier to make than the laborious beaten biscuits.

Makes about 36

Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup (2/3 stick) firm butter
1 cup (4 ounces) shredded Cheddar cheese

Method:
Preheat oven to 350F (175C). In a medium-sized bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Blend in cheese. Mix until dough holds together in a ball. On a lightly floured surface, roll out dough to about 1/2 inch thick. Cut with the tiniest biscuit cutter you have, even as small as 1 inch.

Prick tops with a fork. Place on an ungreased baking sheet. Bake 12 to 15 minutes or until biscuits are a rich Cheddar color but not browned. Cool and store in an airtight container.

Homemade Crackers

How to make Homemade Crackers Recipe - "Crackers" are named that way because they crack. Other ethnic groups define them as a crisp, hard, thin, or flat bread. Although the name "crackers" is American, the idea is rooted in the baking tradition of every country whose people settled in the United States.

Makes 60 (2-1/2-inch-square) crackers

Ingredients:
4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/4 cup firm butter
About 1 cup milk

Method:
Preheat oven to 425F (220C). In a large bowl, combine flour, sugar and salt.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in enough milk to make a stiff dough. On an ungreased baking sheet, roll out half of dough at a time until about 1/4 inch thick.

Cut into 2-1/2-inch squares, leaving crackers in place. Prick surface with a fork and brush lightly with milk. Bake 15 to 18 minutes or until light golden in color.

Variations:
Whole-Wheat Crackers: Substitute whole-wheat flour for all-purpose flour. Substitute dark-brown sugar for granulated sugar. Bake as above.

Sesame-Wheat Crackers: Substitute 2 cups whole-wheat flour for 2 cups all-purpose flour. Add 1/4 cup sesame seeds to mixture. Substitute honey for white sugar. Sprinkle crackers with sesame seeds after brushing with milk. Bake as above.

Caraway-Rye Crackers:
Substitute 2 cups light or rye flour for 2 cups all-purpose flour. Substitute dark molasses for sugar. Add 1 teaspoon caraway seeds to mixture. Sprinkle crackers with caraway seeds after brushing with milk. Bake as above.

American Guacamole

How to make American Guacamole Recipe - It is served as a dip for crisp corn chips, but is excellent for dipping raw vegetables. Texans add Tabasco sauce and at Christmastime, scatter pomegranate seeds over the guacamole.

Makes about 2 cups

Ingredients:
1 large ripe avocado
1 garlic clove, minced or pressed
1/4 teaspoon salt
1/4 teaspoon chili powder
2 teaspoons fresh lemon juice
2 teaspoons minced green onion
2 tablespoons diced green chilies
2 tablespoons sliced ripe olives
1 peeled seeded tomato, diced (optional)
3 bacon slices, cooked crisp, crumbled (optional)

Method:
Remove and discard skin and pit from avocado. In a medium-sized bowl, using a fork, mash avocado with garlic until coarse. Add salt, chili powder, lemon juice and green onion.

Mix in green chilies, olives, and tomato and bacon, if desired. If made in advance, cover top of guacamole with a thin layer of mayonnaise to keep mixture from discoloring. Stir just before serving. Serve as a salad or as a dip.

Fresh Tomato Salsa

How to make Fresh Tomato Salsa Recipe - Elena Zelayeta, the Mexican-born author, cook and teacher lived, cooked and wrote about Mexican food from her home in San Francisco.

Makes about 1 quart

Ingredients:
3 large tomatoes, peeled, chopped (about 3 cups)
1/2 cup minced green onion
1 large green bell pepper, minced
1 to 3 jalapeno peppers, seeded, minced
1 tablespoon sugar
1 teaspoon salt
2 tablespoons minced fresh coriander or Chinese parsley
1/2 teaspoon dried leaf oregano
2 tablespoons vegetable oil
2 tablespoons fresh lemon or lime juice
1 tablespoon red-wine vinegar
1 (8-ounce) can tomato sauce

Method:
In a large bowl, combine all ingredients. Cover and refrigerate several hours or overnight before serving. Sauce keeps up to 5 days.

Hot Chili Con Queso

How to make Hot Chili Con Queso Recipe - This "hot chili with cheese" dip from the Mexican heritage of the American Southwest feeds right into our passion for dipping and dunking, munching and nibbling. Not searingly hot, but spicy and cheesy, this dip is good with fresh vegetables or corn chips.

Makes about 4 cups

Ingredients:
2 tablespoons butter
1 small onion, finely minced (about 1/4 cup)
2 medium-sized tomatoes, peeled, seeded, diced or 1 (8-ounce) can diced tomatoes
1 (4-ounce) can peeled, chopped, green chilies
2 cups (1 pound) cubed Monterey Jack cheese
1 (8-ounce) package cream cheese, cubed
1/2 pint half-and-half (1 cup)
Salt to taste
Hot-pepper sauce to taste
Vegetable sticks and slices, such as bell peppers, zucchini, jicama, carrots, celery, turnips and pea pods
Corn chips

Method:
In a medium-sized heavy saucepan or deep skillet, heat butter Add onion. Saute over low heat about 5 minutes or until soft not browned. Add tomatoes with juice and chilies.

Simmer, uncovered, 15 minutes, stirring occasionally. Add Monterey Jack and cream cheese and turn heat to very lowest setting.

Turn into a serving dish or pot and keep warm but do not stir. Before serving, pour in half and half and add salt and hot-pepper sauce, stirring just briefly. Offer with vegetable sticks and/or corn chips for serving.

Serving Suggestion:
Turn dip into a heatproof pottery or glass dish and place over a candle-warmer, or into a chafing dish with a waterbath to keep dip runny during a party. Leftover dip can be kept in a covered container in the refrigerator up to 4 days, or may be frozen.

Mulligan Stew or Mojakka

How to make Mulligan Stew or Mojakka Recipe - Finnish Americans make a stew just like this which they call Mojakka, for some unknown reason. That word is not part of the Finnish language!

Makes 8 servings.

Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
Cold water
4 medium-sized potatoes, quartered
4 medium-sized carrots, cut into 2-inch pieces
4 small onions, quartered
1 small (1/2-pound) rutabaga or turnip, cut into 1-inch dice
3 parsley sprigs
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons all-purpose flour
1/2 cup water

Method:
Put meat into a 4-quart pot. Add cold water to cover. Bring to a boil. Add potatoes, carrots, onions, rutabaga or turnip, parsley, salt, pepper and sugar to boiling mixture.

Simmer, tightly covered, over low heat 2-1/2 hours or until meat is tender. In a cup, blend flour and 1/2 cup water until smooth. Stir into boiling stew. Cook 15 minutes or until thickened, stirring frequently.

Simple Oven Stew

How to make Simple Oven Stew Recipe - There wasn't much time for cooking, but appetites were keen.

Makes 6 to 8 servings

Ingredients:
2 pounds beef stew meat or lean beef chuck, cut into 2-inch cubes
2 medium-sized onions, quartered, sliced
3 large carrots, sliced into 1/2-inch pieces
1 teaspoon salt
Dash of freshly ground black pepper
1 pint whole tomatoes, preferably home-canned or 1 (16-ounce) can, with juice
3 large potatoes, quartered, cut into 1/2-inch slices
1/4 cup all-purpose flour

Method:
Combine all ingredients in a heavy 3-quart casserole with a tight-fitting lid. Place in oven.

Set oven at 275F (135C). Bake 5 hours or until meat is done and vegetables are tender. At such a low heat, the vegetables steam to tenderness but do not become mushy. If juices are not thick, drain them from stew into a wide skillet. Bring to a boil; boil until reduced by half, then return juices to stew.

Old Fashioned Split Pea Soup with Ham

How to make Old Fashioned Split Pea Soup with Ham Recipe - Split peas are peas that have been dried until they split into two parts. Either yellow or green peas can be used in this soup.

Makes 8 servings

Ingredients:
2 cups split peas
10 cups boiling water
1 (12- to 16-ounce) ham hock
1 large onion, chopped
1 carrot, diced
1/4 teaspoon freshly ground black pepper
Salt to taste

Method:
Wash and pick over peas. Place in a deep pot with boiling water.

Add ham hock, onion, carrot and pepper. Simmer, covered, 1 to 1-1/2 hours or until peas are creamy and onions and carrots are very soft.

Remove ham hock. Dice meat; discard bone. Return meat to pot. Skim off any excess fat. Taste and add salt, if necessary.

Peanut Soup

How to make Peanut Soup Recipe - This is a Southern classic that takes only minutes to prepare and looks festive topped with chopped peanuts.

Makes 6 servings

Ingredients:
3 cups chicken broth
1 cup peanut butter
1/8 teaspoon each celery salt, onion salt and sugar
1-1/2 cups whipping cream
Unsweetened whipped cream
Chopped peanuts

Method:
In a medium-sized saucepan, heat chicken broth to boiling. Add peanut butter, stirring until smooth. Season with celery salt, onion salt and sugar. Stir in whipping cream. Heat but do not boil. Top with unsweetened whipped cream and chopped peanuts.

Stacked Chicken Stew

How to make Stacked Chicken Stew Recipe - This is an old recipe from Maine. The ingredients are "stacked" by being packed close together in a stew pot. Originally, the stew was simmered on top of the range but it is much less likely to burn on the bottom if it is baked in a slow oven.

Makes 8 servings

Ingredients:
1 (3-1/2-pound) chicken, cut up
4 potatoes, sliced
2 onions, sliced
Water
2 tablespoons butter
Salt and freshly ground black pepper to taste
12 saltine crackers, coarsely crumbled
1 cup half and half or whole milk
Minced fresh parsley

Method:
Preheat oven to 300F (150C). Remove fat and skin from chicken.

Wash chicken and pat dry with paper towels. Layer chicken, potatoes and onions in a heavy Dutch oven. Add water to cover. Bake, covered, 1-1/2 hours or until tender. Cut butter into pieces; sprinkle over stew.

Sprinkle with salt and pepper. Moisten crackers with half and half or milk; add crackers and remaining half and half or milk to stew. Cover and return to oven.

Reheat to serving temperature. Sprinkle with parsley.

Country Pumpkin Soup

How to make Country Pumpkin Soup Recipe - Native Americans Indians were excellent farmers and cultivated a dozen types of corn, beans, squashes and pumpkins which they introduced to the settlers.

Makes 4 servings

Ingredients:
1 pound diced, peeled, seeded pumpkin or butternut squash
2 cups water
1/2 teaspoon salt
1/2 teaspoon sugar
2/3 cup each cooking broth, orange juice and whipping cream
2 teaspoons curry powder

Method:
Put squash, water, salt and sugar into a large heavy saucepan. Simmer, covered, 15 minutes or until squash is cooked.

Drain and turn into a blender or food processor fitted with the steel blade. Add cooking broth, orange juice, whipping cream and curry powder.

Process until silky smooth. Return to pot and reheat or refrigerate and serve cold.

Pennsylvania Dutch Chicken Rivvel Soup

How to make Pennsylvania Dutch Chicken Rivvel Soup Recipe - a good soup can be made with a large stewing hen. The preroasting develops the chicken flavor.

Makes about 8 servings

Ingredients:
1 (4- to 5-pound) stewing hen
1 large onion, finely chopped
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried leaf thyme
1/8 teaspoon ground mace
2 to 3 parsley sprigs
Water
Rivvels, see below
Minced fresh parsley
Crumbled cooked bacon
Chopped hard-cooked egg
2 tablespoons melted butter

Rivvels:
2 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Method:
Preheat oven to 400F (205C). Wash hen and pat dry with paper towels. Roast on a rack 45 minutes or until skin is golden and crackled.

Place in a 5- to 6-quart soup pot. Add onion, salt, pepper, thyme, mace, parsley sprigs and water to cover. Bring to a boil. Reduce heat and simmer, partially covered, 45 minutes to 1 hour or until meat is very tender.

Remove hen from pot. Remove and discard skin and bones. Pull meat into large shreds. Return meat to pot. Discard parsley. Skim off fat. Simmer soup over low heat. Prepare Rivels. Pick up a portion of Rivvel mixture at a time and pinch off pieces about the size of small marbles; drop into soup. Simmer 3 minutes or until Rivvels rise to surface.

Taste and adjust seasonings, if necessary. To serve, sprinkle soup with minced parsley, bacon and hard-cooked egg; drizzle with butter.

To prepare Rivvels:
Beat eggs in a medium-sized bowl using a whisk or a fork. Blend in flour, salt and pepper until mixture is moistened but still looks lumpy; do not overmix.

Old Fashioned Cream of Tomato Soup

How to make Old Fashioned Cream of Tomato Soup Recipe - One of my favorite ways to use home-canned tomatoes is in this simple, creamy soup.

Makes 4 to 6 servings

Ingredients:
2 tablespoons butter
1 small onion, finely chopped
1/4 cup all-purpose flour
1 cup milk
1 quart peeled, chopped, fresh tomatoes, or 1 quart home-canned tomatoes, or 1 (28-ounce) can Italian-style tomatoes
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf basil
Salt and freshly ground black pepper to taste
1/2 pint whipping cream (1 cup)
Celery leaf

Method:
In a large saucepan, heat butter. Add onion. Saute 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in milk. Cook, stirring, until thickened. Add tomatoes with juice.

Simmer 10 minutes. Turn mixture into a blender or food processor fitted with the steel blade. Process until fairly smooth. Return soup to pan.

Add thyme, basil, salt and pepper. Stir in cream. Heat to serving temperature. Serve hot garnished with a celery leaf.

Variation:
Yellow-Tomato Soup: Substitute yellow tomatoes for red tomatoes.