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Serves 4-6
Frank loves this recipe. He’s normally not fond of Granny Smith apples, but he likes them cooked, in this recipe.
5 to 6 medium-sized tart apples (about 2 pounds)
2 to 4 tablespoons water
1 to 2 tablespoons sugar, to taste (optional)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Peel apples, if desired; remove cores and seeds. Cut apples [...] read more »
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Frank loves this recipe. He’s normally not fond of Granny Smith apples, but he likes them cooked, in this recipe.
5 to 6 medium-sized tart apples (about 2 pounds)
2 to 4 tablespoons water
1 to 2 tablespoons sugar, to taste (optional)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Peel apples, if desired; remove cores and seeds. Cut apples [...] read more »
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Carnival of the Recipes Southwestern Edition is up at East Valley LivingRecipes include:Broccoli with Lemon posted at Phoenix Arizona BlogHawaiian Teriyaki Chicken posted at Chicken RecipesChili Recipes - WHITE CHILI WITH CHICKEN RECIPE posted at Famous RecipesGrilled Salmon Teriyaki posted at Funny JokesCrock Pot Lasagna from Slow Cooker RecipeSweet and Smokey Chicken Recipe from Famous [...]
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SAUCE WITHOUT BUTTER FOR BOILED PUDDINGS.
Jewish Recipes
Mix a table-spoonful of flour, with two of water, add a little wine,lemon peel grated, a small bit of clarified suet, of the size of awalnut, grated nutmeg, and sugar, put on in a saucepan, stirring oneway, and adding water if too thick, lemon juice, or essence of noyeau,or [...] read more »
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Jewish Recipes
Mix a table-spoonful of flour, with two of water, add a little wine,lemon peel grated, a small bit of clarified suet, of the size of awalnut, grated nutmeg, and sugar, put on in a saucepan, stirring oneway, and adding water if too thick, lemon juice, or essence of noyeau,or [...] read more »
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Serves 6
I like this recipe partly because it tastes good, but also because it’s a dandy use for leftover rice as well as leftover chicken.
2 cups cooked, diced chicken
1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked)
3/4 cup chopped celery
1/2 cup sliced pimento-stuffed green olives
1/4 cup toasted slivered almonds
1/4 cup thinly sliced [...] read more »
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I like this recipe partly because it tastes good, but also because it’s a dandy use for leftover rice as well as leftover chicken.
2 cups cooked, diced chicken
1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked)
3/4 cup chopped celery
1/2 cup sliced pimento-stuffed green olives
1/4 cup toasted slivered almonds
1/4 cup thinly sliced [...] read more »
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Serves 4-6
DRUMSTICKS WITH HERB GRAVY
10 roaster drumsticks
1 empty coffee can (12-16-ounces) with ends removed and outside greased
Kitchen twine
1/3 cup olive oil
Salt and ground pepper to taste
1 1/2 teaspoons minced, fresh oregano or 3/4 teaspoon dried, divided
1 1/2 teaspoons minced, fresh thyme, or 3/4 teaspoon dried
1/4 cup flour
1 clove garlic, minced
2 cups chicken broth or water
4 [...] read more »
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DRUMSTICKS WITH HERB GRAVY
10 roaster drumsticks
1 empty coffee can (12-16-ounces) with ends removed and outside greased
Kitchen twine
1/3 cup olive oil
Salt and ground pepper to taste
1 1/2 teaspoons minced, fresh oregano or 3/4 teaspoon dried, divided
1 1/2 teaspoons minced, fresh thyme, or 3/4 teaspoon dried
1/4 cup flour
1 clove garlic, minced
2 cups chicken broth or water
4 [...] read more »
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A FINE BEEFSTEAK PIE.
Jewish Recipes
Cut two pounds of beef steaks into large collops, fry them quicklyover a brisk fire, then place them in a dish in two or three layers,strewing between each, salt, pepper, and mushroom powder; pour over apint of strong broth, and a couple of table-spoonsful of Harvey-sauce;cover with a good beef suet [...] read more »
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Jewish Recipes
Cut two pounds of beef steaks into large collops, fry them quicklyover a brisk fire, then place them in a dish in two or three layers,strewing between each, salt, pepper, and mushroom powder; pour over apint of strong broth, and a couple of table-spoonsful of Harvey-sauce;cover with a good beef suet [...] read more »
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Serves 4
The arugula called for in this recipe is not essential and you can substitute watercress or even iceberg lettuce if you have to. But if you can find it, it’s a fresh attractive taste. I used to grow arugula in my back yard garden, using seeds a friend brought back for me from [...] read more »
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The arugula called for in this recipe is not essential and you can substitute watercress or even iceberg lettuce if you have to. But if you can find it, it’s a fresh attractive taste. I used to grow arugula in my back yard garden, using seeds a friend brought back for me from [...] read more »
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Serves 4
4 skinless and boneless chicken breast halves
1-1/2 pints oil
1 1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 eggs, beaten
1 cup water
3 tablespoons sesame seed
1-1/2 cups flour
Cut chicken breasts into 1-inch cubes. Bring oil to boiling point in fondue pot and keep at that temperature. Sprinkle 1/2 teaspoon of the salt and [...] read more »
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4 skinless and boneless chicken breast halves
1-1/2 pints oil
1 1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 eggs, beaten
1 cup water
3 tablespoons sesame seed
1-1/2 cups flour
Cut chicken breasts into 1-inch cubes. Bring oil to boiling point in fondue pot and keep at that temperature. Sprinkle 1/2 teaspoon of the salt and [...] read more »
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Serves 8-10
1 boneless roaster breast, cut into 1/2-inch cubes (about 4 cups)
6 tablespoons soy sauce, divided
2 tablespoons dry sherry
2 tablespoons cornstarch, divided
4 scallions, cut into 1/2-inch slices (3/4 cup)
2 teaspoons minced fresh gingerroot
2 cloves garlic, minced
3 tablespoons cider vinegar
2 teaspoons sugar
2 teaspoons Chinese sesame oil
1/4 teaspoon Cayenne pepper
5 tablespoons vegetable oil, divided
3 cups broccol read more »
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1 boneless roaster breast, cut into 1/2-inch cubes (about 4 cups)
6 tablespoons soy sauce, divided
2 tablespoons dry sherry
2 tablespoons cornstarch, divided
4 scallions, cut into 1/2-inch slices (3/4 cup)
2 teaspoons minced fresh gingerroot
2 cloves garlic, minced
3 tablespoons cider vinegar
2 teaspoons sugar
2 teaspoons Chinese sesame oil
1/4 teaspoon Cayenne pepper
5 tablespoons vegetable oil, divided
3 cups broccol read more »
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Makes about 64
If you want to make this way ahead of time, you can cool and then freeze the ungarnished quesadilla wedges between layers of aluminum foil. Reheat in preheated 3000F oven for 20 minutes and then add the garnish.
4 roaster boneless thigh cutlets
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon salt or to taste
1/4 [...] read more »
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If you want to make this way ahead of time, you can cool and then freeze the ungarnished quesadilla wedges between layers of aluminum foil. Reheat in preheated 3000F oven for 20 minutes and then add the garnish.
4 roaster boneless thigh cutlets
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon salt or to taste
1/4 [...] read more »
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Serves 4
This is a healthy, low-cholesterol chili.
4 roaster boneless thigh cutlets
2 tablespoons vegetable oil
1/2 cup chopped onion
1 large garlic clove, minced
1 green pepper, seeded and chopped
1 can (16-ounces) tomatoes, chopped, with liquid
1 can (16-ounces) kidney beans, drained
1 tablespoon chili powder
salt and ground pepper to taste
Tabasco, to taste
Cut chicken into bite size pieces. In a Dutch [...] read more »
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This is a healthy, low-cholesterol chili.
4 roaster boneless thigh cutlets
2 tablespoons vegetable oil
1/2 cup chopped onion
1 large garlic clove, minced
1 green pepper, seeded and chopped
1 can (16-ounces) tomatoes, chopped, with liquid
1 can (16-ounces) kidney beans, drained
1 tablespoon chili powder
salt and ground pepper to taste
Tabasco, to taste
Cut chicken into bite size pieces. In a Dutch [...] read more »
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BEEF DRIPPING PASTE.
Jewish Recipes
Mix half a pound of clarified dripping into one pound of flour; workit into a paste with water, and roll out twice. This is a good pastefor a common meat pie.
Jewish Recipes
Recipes read more »
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Jewish Recipes
Mix half a pound of clarified dripping into one pound of flour; workit into a paste with water, and roll out twice. This is a good pastefor a common meat pie.
Jewish Recipes
Recipes read more »
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Serves 2 - 3
3 cups chicken broth
1 1/2 cups cooked, diced, chicken
1 can (8 3/4 ounces) cream-style corn
1 tablespoon dry sherry
Salt and pepper to taste
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 cup watercress leaves
In a saucepan over medium heat bring broth to a boil. Add chicken, corn, sherry, salt and pepper. [...] read more »
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3 cups chicken broth
1 1/2 cups cooked, diced, chicken
1 can (8 3/4 ounces) cream-style corn
1 tablespoon dry sherry
Salt and pepper to taste
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 cup watercress leaves
In a saucepan over medium heat bring broth to a boil. Add chicken, corn, sherry, salt and pepper. [...] read more »
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If roasters aren’t available in your area, you can use a regular whole chicken, adjusting the cooking time. However, roasters are juicier and tenderer and more flavorful, so if you’ve got a choice, go for a roaster.
1 whole roaster (about 6 pounds)
1 to 1-1/2 tablespoons dried thyme
2 teaspoons ground black pepper
1 teaspoon salt
1/2 to [...] read more »
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1 whole roaster (about 6 pounds)
1 to 1-1/2 tablespoons dried thyme
2 teaspoons ground black pepper
1 teaspoon salt
1/2 to [...] read more »
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ORGEAT.
Jewish Recipes
Beat three ounces of almonds with a table-spoonful of orange-flourwater, and one bitter almond; then pour one pint of new milk, and onepint of water to the paste, and sweeten with sifted white sugar; halfan ounce of gum-arabic is a good addition for those who have a tenderchest.
Jewish Recipes
Love Quotes
[...] read more »
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Jewish Recipes
Beat three ounces of almonds with a table-spoonful of orange-flourwater, and one bitter almond; then pour one pint of new milk, and onepint of water to the paste, and sweeten with sifted white sugar; halfan ounce of gum-arabic is a good addition for those who have a tenderchest.
Jewish Recipes
Love Quotes
[...] read more »
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