Doris Smith <dorisann@TENET.EDU>
Chocolate Fudge
- 1 stick margarine
- 1 (13-ounce) can evaporated milk
- 2 pounds (4 1/2 cups) sugar
- 1/2 pound marshmallows (4 cups miniature marshmallows)
- 2 squares baking chocolate
- 12 ounces German's sweet chocolate (3 packages)
- 12 ounces semisweet chocolate bits
- 1 tablespoon vanilla
- 2 cups (1/2 pound) chopped nuts
Combine margarine, evaporated milk and sugar in a large, heavy saucepan.
Place over low-medium heat; stir until sugar is dissolved Bring to a boil,
cover and boil exactly 5 minutes. Turn heat to very low. Add marshmallows
and stir until dissolved.
Add chocolate, sweet chocolate and chocolate bits, one at a time, stirring
after each addition until completely melted. Add vanilla and nuts. Blend
well. Pour into lightly buttered oblong pan such as an 18x12-inch jelly
roll pan or cookie sheet with sides. Let stand until firm before cutting
into squares. Be sure fudge is completely cool before sealing in
container. Makes about 125 (1-inch) squares. This is very rich, so cut it
in very small pieces.
(see also 'Cooking Hint')
Pralines
(These are absolutely delicious, and have become a tradition in our family
around holiday time. They are even good minus the pecans for those who
don't like pecans in things.)
Pinch of soda when it boils. Cook until it forms a soft ball. Take from
heat and beat until it begins to lose it glossy look. Add pecans. Drop by
teaspoonsful onto waxed paper. When cool, store in an air-tight tin.
(see also 'Cooking Hint')
Instant Russian Tea
- 1 cup Tang
- 1 1/2 cup sugar (can use 1 3/4 cup Sugar Twin instead of sugar)
- 1/4 cup instant lemon flavored tea
- 1 pkg. sugar-sweetened lemonade mix
- 1 tsp. cinnamon
- 1/2 tsp. cloves
Mix all ingredients together, and store in a jar with a tight-fitting lid.
Use about 3 tsp. to each cup hot water.
Toal House Cookies
(The cookies are delicious, and the original name is Vanilla Milk Chip
Oatmeal Cookies)
- 2 1/4 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (12 oz) vanilla milk chips or white chocolate chips
- 1 1/2 cups quick-cooking rolled oats
- 1 cup raisins
Preheat oven to 375F. In small bowl, combine flour, baking soda, salt,
cinnamon and nutmeg. Set aside. In a large bowl, cream butter and sugars
until light and fluffy. beat in eggs and vanilla until smooth. Gradually
add flour mixture until combined. Stir in chips, rolled oats and raisins.
Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 -
10 minutes. Cool on wire rack. Makes 7 dozen 2-inch cookies.
Pecan Pie
- 3 eggs
- 2/3 cup sugar
- 1/2 tsp. salt
- 1/2 cup melted butter
- 1 cup Karo - light or dark
- 1 cup pecans
Heat oven to 375F. Beat eggs, sugar, salt, butter, and syrup together with
rotary beater or electric mixer. Stir in pecans. Pour into unbaked pie
crust. Bake until pastry is nicely browned and knife inserted in center
comes out clean.
Note: This is my daughter's favorite pie, with one difference. One day I
didn't have 1 cup of either light or dark Karo, but I did have some of
each. The dark Karo was *years* old - had been in the back of the pantry
no telling how long, and smelled like old molasses, but I used it. That
was the best pie I've ever made, and Michele now always requests my "pecan
pie with old dark Karo."
Old Faithful
(This is delicious with either pork chops or chicken.)
- 4 medium thick pork chops
- 6 T raw rice
- 1 can consommé or broth
- 1 tiny pinch marjoram
- 1 tiny pinch thyme
- 1 large onion
- 2 ripe tomatoes
- 1/2 green pepper, cut in rings
- salt, pepper
- 2 T fat
Brown chops in fat in skillet. While they are browning, put rice in bottom
of greased casserole and slice vegetables. Lay chops on rice, and top each
with slices of onion, tomato, and green pepper, salting and peppering as
you go. Pour in consommŽ, add marjoram and thyme. Cover and cook at 350F
for 1 hour.
Kraut Salad
(This tastes very much like chow-chow)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- small jar pimento
- 1 #300 can sauerkraut
- 1 cup sugar
- 1/3 cup vinegar
Boil sugar and vinegar 3 minutes. Pour over kraut and boil about 10
minutes. Pour mixture over first 4 ingredients. Chill. Will keep for
weeks.
Elephant Stew
- 1 elephant - medium size
- salt and pepper
- brown gravy, 50 - 100 gallons
- 2 rabbits (optional)
Cut elephant into bite size pieces. This should take about 2 months. Add
enough brown gravy to cover. Insert probe and set to 180 degrees F. Cook
on high until tender, about 4 weeks. Taste for seasoning. Serves about
3800 people. If more are expected, two rabbits may be added, but only if
necessary, as most people do not like to find hare in their stew.
Asparagus and Green Pea Casserole
(Another version of an old favorite [see Natalie Maynor section] )
- 2 (15 oz.) cans green asparagus
- 2 cans small English peas
- 1 can Cream-of-Mushroom soup
- 1 cup grated cheddar cheese
- 1 cup soft bread crumbs
- 2 T. melted butter or margarine
Drain asparagus. Arrange half the asparagus in a buttered 6-cup casserole
dish. In a bowl, mix gently the peas, soup and cheese. Spoon half the
mixture into casserole. Add remaining asparagus, top with remaining peas.
Toss crumbs with butter and sprinkle on top. Bake at 350F for about 30
minutes.
Baked Asparagus
(and yet another)
- 1 can asparagus
- 3 slices broken toast
- 3/4 cup grated cheese
- 1 egg, beaten
- 3 T. milk
- 1 t. salt
- 1/2 t. pepper
- 1/4 t. celery salt
Drain asparagus. Add the liquid to the milk, egg, and seasonings.
Alternate layers of asparagus, toast, and cheese. Pour liquid over all.
Dot with butter. Bake at 350F for 30 minutes.
Doris' Spaghetti
- 1 tblsp oil
- 2 medium onions, chopped
- 1 green bell pepper
- 2 cloves garlic, minced (or use dried minced)
- 1 1/2 - 2 lbs. ground meat
- 1 can (2 1/2 cups) tomatoes
- 2 tblsp chili powder
- 1 cup water
- 1 (4 oz) can chopped mushrooms
- 1 pkg. frozen green peas (uncooked)
- 1 can whole kernel corn
- salt and pepper to taste
- 1 - 1 1/2 lbs. spaghetti, cooked
- 2 cups grated sharp cheese (I prefer medium or mild cheddar)
Brown the meat, onion, bell pepper, and garlic in hot oil in a large
skillet or electric skillet. (I use the electric skillet, as it heats more
evenly than a skillet on my electric stove.) When meat is nicely browned,
add the canned tomatoes, chili powder, and water. Cover and simmer for 30
minutes.
At the end of 30 minutes, add the mushrooms, peas, salt and pepper to the
meat mixture. Blend all of this into the cooked spaghetti.
Prepare a large rectangular baking dish by lightly greasing the bottom and
sides (or by spraying with Pam). Spread the baking dish with half of the
spaghetti/meat mixture. Cover this with 1 cup of the grated cheese.Repeat
this, so that you have two layers, with the cheese on top. Bake in a 350F
oven for 20 - 30 minutes.
Bandwidth Porcine Pie
- 2 - 3 cups diced roasted pork
- 1 medium head cauliflower
- 2 small onions, minced
- 1 clove garlic, crushed (optional)
- 1 tablespoon salad oil
- 3 1/2 cups canned tomatoes or tomatoes and leftover pork gravy
- Pinch thyme
- 3/4 teaspoon salt
- Dash pepper
- 1/4 teaspoon paprika
- 3 tablespoons flour
- Biscuit or Pastry for 9-inch pie
Cook the cauliflower until almost done in salted water. Drain and divide
into small flowerets. Meanwhile, sauté the onions and garlic in salad oil.
Add tomatoes, and/or pork gravy, thyme, salt, pepper and paprika. Simmer
10 minutes and put through sieve. Thicken sauce with the flour made into a
smooth paste with a little cold water. Cook until smooth and thickened,
stirring constantly. Place pork and cauliflower in a 2 1/2-quart baking
dish and pour the sauce over it. Cover top with pastry or biscuit crust.
Make individual pies if you prefer. Cut a small slit in the crust and bake
in very hot over, 450F, until crust is golden brown, about 20 minutes. Six
servings.
Roast Loin of Pork
- 1 (7 lb.) loin of pork
- 1/2 cup flour
- 1 3/4 teaspoons cloves
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 cup milk
- 1/4 teaspoon pepper
If you ask your butcher to cut the roast almost all the way through along
the bone, it facilitates carving. Sift together 1/4 cup flour, cloves,
salt, poultry seasoning, paprika, and cinnamon. Rub this mixture well into
the surface of the roast. Put pork on rack in large roaster and roast
uncovered for 10 minutes in extremely hot over, 500F. Reduce to a slow,
300F, and add about a cup of water, cover and roast until tender, about 3
1/2 hours. Loin of pork may also be roasted in a moderate over, 325-350F,
for 35-40 minutes per pound, 185F on meat thermometer. Remove to platter
and make gravy. Skim excess fat; heat about 1/4 cup flour in a skillet
until slightly tan, add the drippings and gradually the milk. Heat,
stirring constantly until thickened and smooth. Season to taste with salt
and pepper. Serve in gravy boat or bowl. 12 - 15 servings.
Cooking Hint -- Candy Making
Fudge and the Pralines included in this book are of the type 'crystalline.'
To obtain the tiny crystals necessary for creaminess in crystalline candy,
sugar grains must not be permitted to collect on the sides of the pan
during cooking, but must be wiped down with a damp cloth wrapped around the
tines of a fork. Such crystals grow slowly into large ones, thus making
the candy "grainy." If there is any sign of graininess on the sides of the
pan at end of cooking, pour it into a clean pan or bowl immediately on
removal from the heat, with no scraping whatever. Then cool the syrup
enough so that the pan can be held on the palm of the hand without
discomfort, before beating. Cooling may be hastened by setting the pan in
a bowl of cool water, but no stirring should be done until it is cooled.
This cooled candy requires a long beating to start the sugar crystals to
form , but once they start, they form all at once and are all very tiny.
And when all the crystals are tiny, the candy has the creamy quality which
is so desirable.
Flavoring should be added to the candy after cooking since all flavorings
are volatile and are dissipated rapidly in hot liquids. When candy is to
be beaten, the flavoring may be added after the candy is cooled. You will
always be more successful if you choose a clear, dry day for candy-making.
A humid atmosphere or excessively hot weather add to the difficulties of
making almost any kind of candy. This is especially true when making
caramels and toffee, and dipping chocolates.
This page is maintained by Graham Toal <gtoal@gtoal.com>