Ingredients 1-1/4 cups sifted all-purpose flour 3 tsps baking powder 1 tbsp sugar 1/2 tsp salt 1 beaten egg 1 cup milk 1 tbsp vegetable oil or melted bacon fat Directions Place frying pan on medium heat before starting recipe. Sift together flour, baking powder, sugar and salt. In separate bowl combine eggs, milk and oil. Add to dry ingredients and stir with a fork until batter is lumpy. Spoon onto frying pan. Turn when craters form at the edge.
Ingredients 5 cups fresh basil leaves, washed, drained and tightly packed 1/4 cup chopped parsley, italian if possible 1/2 cup olive oil 2 tablespoons finely chopped garlic 1 tsp salt 1/2 cup Parmesan cheese Directions Place portions of the basil in a food processor and pulse until all of it is finely chopped. Add the garlic, salt and cheese and slowly drizzle the oil in until the mixture is well blended. Scoop the contents into an ice cube tray and freeze. Dump the pesto cubes into a baggie and keep in the freezer until required. One cube to a pasta sauce can work wonders. Variations include adding: 1/2 cup pine nuts or 3 tbsps chopped lemon peel or 6 chopped anchovy fillets
Ingredients 1 lb pasta of choice 1 lb very ripe plum tomatoes, peeled, seeded and chopped 2 cloves garlic, crushed 3 tbsps olive oil 5 fresh basil leaves, chopped 1/2 cup Parmesan cheese, freshly grated Black pepper to taste Directions Boil water to cook the pasta. Place tomatoes into a small pan of boiling water until the skins can be slipped off; seed, cord and chop. Place tomatoes in a bowl with the crushed garlic, olive oil and chopped basil. Stir often to blend the tastes. (This can also be prepared ahead and refrigerated.) Drain the pasta and put it in a large pasta bowl. Pour the tomato sauce over the pasta and toss with the Parmesan cheese and black pepper. Serve warm or at room temperature. Fresh tomatoes are a must!
Ingredients 2 lbs sweet italian sausage 3 tbsps olive oil 1 cup finely chopped cooking onions 3 sweet red peppers, cleaned and julienned 1 cup dry red wine 1 large can plum tomatoes, including liquid 1 cup water 1 tbsp dried oregano 1 tsp dried thyme salt and pepper to taste dried red pepper flakes 1 tsp fennel seeds 1/2 cup chopped italian parsley 6 or more garlic cloves, peeled and finely chopped Directions Pierce the sausage all over with a fork and put them in a pot with 1/2 inch of water. Set the pot over medium heat and simmer the sausages, uncovered in the water for about 20 minutes. Eventually the pot with boil dry and the sausages will begin to fry in their own fat. Turn them occasionally and cook for another 10 minutes, or until they are well browned. Remove sausages from the pot and drain them on paper towels. Discard sausage fat, but do not wash pot. Set it over low heat, add the olive oil and onions and cook them covered, until tender, about 25 minutes. Add the peppers, raise the heat and cook uncovered for another 5 minutes, stirring often. Add the wine, tomatoes, water, oregano and thyme. Season to taste with salt, black pepper and red pepper flakes. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes. Meanwhile, slice the sausage into 1/2" rounds. When the sauce has simmered for 30 minutes, add sausages and fennel seeds and simmer, uncovered, for another 20 minutes. Add parsley and chopped garlic and simmer for another 5 minutes. This makes 2 quarts of sauce, enough for 2 lbs of pasta.
Ingredients 1/2 bushel 4" cucumbers 25 garlic cloves powdered alum 50 dill heads 25 hot, dried, red peppers coarse salt 1 gallon white vinegar 25 qt mason jars with lids and rings Directions Prepare brine consisting of 1/2 cup coarse salt for each gallon of water. Scrub cucumbers and allow to stand overnight in brine. Clean mason jars. Make fresh brine by combining 3 qts water with 1 qt white vinegar and 1/2 cup coarse salt. Bring to a boil. In the meantime, place mason jars in a 250 degree oven for 1/2 hour. In saucepan, cover rings and lids with water and bring to boil, reduce to simmer. Slice cucumbers lengthwise or leave whole. Remove one jar at a time from oven and pack with 1 dill head, 1/8 tsp alum, 1 red pepper and 1 split garlic clove. Fill jar with cucumbers and place another dill head on top. Do not allow cucumber to touch lid. Fill with boiling brine, leaving 1/2 " headspace, and seal. Allow to cool before storing. When made in mid-August, these will be ready by Hallowe’en.
Ingredients 2 tbsps red wine or balsamic vinegar 1/2 tsp dry mustard dissolved in 1 tbsp water 1/4 tsp salt 1/4 tsp fresh black pepper 1/3 cup olive oil Directions Mix all of the above ingredients, then add 2 tbsps bottled chili sauce 2 tbsps finely chopped watercress 2 tbsps chopped crisp-cooked bacon (about 3 slices) Wisk together and allow to stand for a few minutes. Source 21 Club, New York City (Colleen and Jack)
Note: to serve more people, add 1 can of clams and half of the rest of the ingredients. This recipe is so good, Mary always makes a little extra. Serve with a green salad, fresh rolls, white wine and a light dessert. It never fails to please. Ingredients 2 cans baby clams, drained 1 to 1-1/2 cups chicken broth 1/2 cup light cream (skim condensed milk) 1/4 cup butter and oil mixed 3 garlic cloves, chopped 4 green onions or 1 medium onion, chopped 1 tbsp flour 1/4 cup chopped parsley pinch each of sage, salt and pepper 1/3 cup white wine 1 lb spaghetti Directions Saute garlic and onions in butter and oil, meanwhile heat cream almost to boil in separate pot and keep hot. Heat chicken broth. Add parsley to onion and garlic and saute lightly. Add flour and cook gently. Add sage and seasonings to sauce, stir, add drained clams, wine and hot cream. Add chicken broth as needed to keep sauce from getting too thick. Serve over cooked spaghetti. (no cheese) Serves 4 people.
Ingredients 1 envelope unflavoured gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup Hellman’s mayonnaise 1 tbsp lemon juice 1 tbsp finely grated onion dash of Tabasco 1/4 tsp sweet paprika 1 tsp salt 2 tbsps finely chopped dill 2 cups finely flaked, poached, fresh salmon or canned salmon, skin and bones removed 1 cup whipping cream Directions Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is fluffy and thickened to peaks. Fold gently into the salmon mixture. Transfer the mixture to a 6-8 cup bowl or decorative mold. Cover and chill for at least 4 hours. Serve on toasts, black bread or crackers, or serve as a first course.
Ingredients 9 medium cucumbers (1 qt) 1 qt onions 2 bunches of celery 1 hot pepper 2 sweet red peppers 2 sweet green peppers 2 tbsps tumeric 5 cups white vinegar 2 tbsps mustard seed 6 cups sugar 3/4 cup flour 1/2 cup water 3 tbsps salt Directions Peel cucumbers. Put all vegetables, except celery, through grinder. Chop celery by hand very fine and add to other vegetables. Place vegetables in a large saucepan and add salt. Let stand overnight. Drain and add vinegar, sugar and mustard seed. Bring to a boil. Combine flour, tumeric and water and mix to a smooth paste. Stir paste into vegetables and boil 5 minutes. Remove from heat and put in sterilized jars. Seal and let cool.
Ingredients 8 cups bouillon, chicken or beef 1 lb lentils 1 tsp salt 1/4 tsp black pepper 1 large onion, chopped 1 celery stalk, chopped 12 medium carrot, chopped 1 garlic clove, chopped 1/2 tsp oregano 2 tbsps olive oil 1/2 cup tomato sauce vinegar (optional) Directions Sort and rinse lentils in a sieve. Add lentils to bouillon and bring to a boil. Add salt and pepper and reduce to simmer for about 1 hour. Add remaining ingredients and continue to cook for about 1/2 hour. Optional method Chop vegetables and saute in olive oil until soft. Add remaining ingredients and simmer for one hour. Add two diced potatoes and 1 cup beer. Continue cooking until potatoes are done. Source Women’s Day Encyclopedia Vol 5, p. 818