Brewing black tea leaves at high temperatures can cause bitterness. This recipe is fast and easy and can be scaled to make a LOT of brewed tea very quickly. These instructions are for half a gallon but they can be scaled up to make larger batches. Instructions:
Category: region-local
Delicious Recipes (1920s)
Fleischmann’s Yeast I found this booklet inside an old Hoosier Cabinet from 1919. It had fallen down beside the flour sifter. I pulled the back off the cabinet and it was there along with some old newspapers clippings. I scanned it and cleaned up the images. The original booklet was about 4 inches wide by… Continue reading Delicious Recipes (1920s)
Oven Fried Chicken – Randy’s
This is a combination of a lot of recipes. It should work well in a convection oven or an air fryer. I have to try it on a regular baking oven to see if it gets as crispy. One of the keys to great tasting chicken is to season the chicken before you add the… Continue reading Oven Fried Chicken – Randy’s
Salsbury Meatloaf – Randy’s
I decided I wanted a more savory version of meatloaf. I decided to try a to make a meatloaf that tasted more like Salsbury Steak. INGREDIENTS (Loaf): INSTRUCTIONS (Loaf): INGREDIENTS GRAVY SAUCE: Makes about 2 cups. INSTRUCTIONS GRAVY SAUCE:
Beef Stew For Glass Top Ranges
Notes: This is an updated procedure for making Beef Stew. It is still excellent but this process is much easier than trying to heat a large dutch oven or Le Creuset style pot on the glass cooktop. I have an induction top and it is very hard to control the heat with cast iron pots.… Continue reading Beef Stew For Glass Top Ranges
Roasted Brussels Sprouts with Bacon
Serves 6-8 I made this for 2021 Christmas Lunch. The Balsamic Glaze was an afterthought because the dish needed more acidity. I think it could use even more. We didn’t have parmesan so we used a wine infused sharp cheese. We used a zester to grate the cheese. We tossed in some of the grated… Continue reading Roasted Brussels Sprouts with Bacon
Compound Butter (Herb):
I am anxious to try this on steaks. INGREDIENTS: 1 stick softened butter (not melted) 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 3 tbsp freshly grated parmesan (or other strong) cheese 2 tsp garlic, minced 1 tsp black pepper (finely ground) 2 tsp sage (finely chopped) 2 tsp thyme (finely chopped) 2 tsp rosemary… Continue reading Compound Butter (Herb):
Chicken Soup – Homemade
Another great version: INGREDIENTS: Mirepoix Ingredients: 3/4 lb. carrots 3/4 lb. celery 1.5 lb. onion 64 oz. chicken broth 32 oz. beef broth 1.5 – 2 lbs cooked chicken breast (diced to 1/3″ cubes). 1 Tbsp Knorr chicken Bullion 1.5 tsp pepper 1 recipe noodles from Chicken and Noodles – Grandma Great’s INSTRUCTIONS: Simmer the… Continue reading Chicken Soup – Homemade
Copycat Kraft Macaroni and Cheese
This recipe is the equivalent of a single, small, 12 oz. box of Kraft Macaroni and Cheese. They make another version of the powdered cheese called Big Daddy Mac. It would probably work with about 4T instead of 6T. INGREDIENTS: 1.5 Cups Elbow Macaroni 6T Hoosier Hill Farm Gourmet Cheddar Cheese Powder (I bought 1… Continue reading Copycat Kraft Macaroni and Cheese
Southwest Chicken Marinade – Danielle’s
INGREDIENTS: 1/4 cup oil 1 lime zest and juice 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon minced garlic or garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon black pepper