Author: admin
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Chicken and Noodles – Grandma Great’s
What can I say. Great wasn’t big on measuring ingredients so I updated it with some new processes and measurements. THE NOODLES: You can make these in advance and freeze them. Humidity and the size of the eggs can make a difference in the amount of flour used to make these noodles. You may need…
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Granny’s Sugar Cookies – by Tupperware
Published by Tupperware in the early 1960s. INGREDIENTS: 1 cup sugar 1/2 cup margarine 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 teaspoon vanilla INSTRUCTIONS: Preheat the oven to 400 degrees. In a large mixing bowl, combine flour, baking powder and salt. Whisk to mix well. In a small…
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Fresh Tomato Pie
Thanks to Larry Cantrell for this recipe INGREDIENTS: 9″ pie shell 7 ripe tomatoes, sliced 1 yellow onion, sliced thin 3/4 cup mayonaise 1/3 cup shredded mozzarella cheese 1/3 cup grated parmesan cheese fresh basil, chopped salt and pepper to taste INSTRUCTIONS: Bake pie shell in a pie pan at 450 degrees for 10 minutes.…
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Fresh Egg Pasta Noodles (Pasta Fresca all’ Uovo)
This recipe came from Adam’s Cooking Class in Italy. I actually prefer the other pasta recipe on this site. Ingredients: 2 eggs 1/2 cups durum wheat flour 1 1/2 cups Type 00 flour 1/2 tsp salt Instructions: Put the flour in a mound on a large wooden pastry board, making a large well in the center of the mound Break the eggs…
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Enchiladas
This recipe makes about three 9-inch by 13-inch pans with 15 enchiladas in each pan. OVERVIEW: To make enchiladas, you need: INGREDIENTS – ENCHILADA SAUCE: INGREDIENTS – ENCHILADAS: INSTRUCTIONS – MAKING THE ENCHILADA SAUCE: INSTRUCTIONS – FRYING THE TORTILLA SHELLS INSTRUCTIONS – ASSEMBLING THE ENCHILADAS
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Eggs – Hard boiled Easy Peel
Eggs will cook the same in steam or boiling water. Using a steamer basket keeps the water temperature from dropping when the cold eggs are placed in the pot. The higher temperature prevents the shells from gluing to the eggs. It is OK if the yolks aren’t completely chalky. They should have a bit of…
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Biscuits – Drop
Ingredients: 4 ounces unsalted butter cut into 1/4-inch pieces and refrigerated 1 1/2 cups flour all purpose 2 tbsp baking powder 1 tsp kosher salt 3/4 cup milk Instructions: Preheat oven to 400°F and line a baking sheet with parchment paper; alternatively grease a baking sheet with butter. In a large bowl, whisk together flour, baking powder, and salt. Toss butter into the dry ingredients until coated…
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Corn – Danielle’s Crockpot
NOTE: A 16 oz bag of frozen corn PLUS a 12 oz bag of frozen corn are used together to make this recipe. Together, the two packages of frozen corn equals about 5 cups. Ingredients: 16 oz frozen corn thawed 12 oz frozen corn thawed 8 oz cream cheese cubed 3/4 cup Cheddar Cheese shredded 1/4 cup butter melted 1/4 cup heavy whipping cream 1/2 tsp salt 1/4 tsp pepper Instructions: In a 3 or 4…
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Cottage Bacon – Maple & Brown Sugar
Ingredients: 2 tsp pink curing salt (Prague #1) 10 tsp kosher salt 4 Tbsp brown sugar 4 Tbsp Maple (try maple syrup) 80 ounces pork butt bone removed Instructions: Place in Ziplock bag and refrigerate TURN DAILY to distribute cure evenly. It will get rancid if you forget this step. On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator…
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Cottage Bacon – Black Pepper
Ingredients: 80 oz pork butt bone removed 2 tsp pink curing salt (Prague #1) 11 tsp kosher salt 2 Tbsp sugar 1/3 cup course ground pepper Instructions: Place in Ziplock bag and refrigerate Turn daily to distribute cure evenly On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to develop a pellicle (skin). After rinsing,…