Cheyenne Batter Bread
Ingredients & Directions 1 qt Sweet milk 1/2 ts Salt 1 tb Melted butter 3 Eggs, separated 1 pt White cornmeal Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven – 375 until done. Yields 6 servings
White Fruit Cake
Ingredients & Directions 1 1/2 c Butter 3 c Sugar 1 1/2 c Milk 4 1/2 c Flour 3 ts Baking powder 2 ts Vanilla 6 Eggs 1 1/2 c Raisins 8 oz Diced dates 8 oz Chopped walnuts 4 oz Coconut 16 oz Jar maraschino cherries; -drained and cut in 1/8 -pieces. Notes: Yields 1 Servings
Tabouli Bread Abm
Ingredients & Directions TABOULI 3/4 c Water; boiling 1/2 c Bulgur 1/2 tb Parsley 1/2 tb Onions, dried minced 1/2 ts Mint leaves PLACE IN BREADMAKER 1/2 tb Yeast 3 c Flour, bread 2 tb Sugar 1/2 tb Salt 1 Eggs 1 tb Oil, olive 3/4 c Water; warm -ADD AT BEEP- 1/4 c Olives, black, chopped 1/4 c Apricots, dried; chopped Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use 1/8 c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm tabouli mixture. Set baking control at 11 o’clock. Select “white bread” and push Start. Add olives and apricots at beep, 88 minutes into cycle. Yields 24 Servings
Southern Egg Bread^
Ingredients & Directions 2 c White corn meal 1 ts Salt 1 tb Baking powder 3 Eggs 1 tb Fat, melted 1 1/2 c Milk 1 c Cold boiled rice Sift the corn meal, salt and baking powder. Beat the eggs well and add to the corn meal; add melted fat, milk and rice. Beat thoroughly. Pour into a shallow, well greased pan and bake about half an hour in a hot oven – about 425 degrees. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Baked Peanut Butter Pie
Ingredients & Directions 1 c Corn syrup, dark 1 c Sugar, granulated 1/2 ts Vanilla 3 Egg; slightly beaten 1/2 c Peanut butter, creamy 1 Pie shell, 9″; unbaked Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust. Bake in a 400 degree oven 15 minutes, then lower the temperature to 350 degrees and continue baking 30 to 35 minutes more. The center should look “wobbly”; it will set as the pie cools. From Yields 6 Servings
Impossible Taco Pie
Ingredients & Directions 1 lb Ground beef 1/2 c Onion; chopped 2 Envelopes taco seasoning;dry 3/4 c Bisquick 1 1/4 c Milk 3 Eggs 1 c Cheddar cheese; shredded 1/4 Head lettuce; shredded 1 Tomatoe; diced 1/4 c Ripe olives; sliced Preheat oven to 400. Grease pie plate, 10×1 1/2″, or square baking dish, 8×8″. Cook and stir the gr. beef and onion in 10″ skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min. HIGH ALTFor the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 6 Servings
Mrs Field's Molasses Raisin Cookies
Ingredients & Directions 3 1/4 c Flour 1 ts Baking soda 1/4 ts Salt 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Allspice 1 c Dark brown sugar, softened 3/4 c Unsulfured molasses 1 lg Egg 1 1/2 c (6 oz) raisins Icing: 1 c Confectioners sugar (candy -sugar) 2 tb Milk From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Cookies: Preheat oven to 300 F. In a medium bowl, combine flour, soda, salt, cinnamon, ginger and allspice. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed til mixture forms a grainy paste. Scrape sides of bowl, then add molasses and egg. Beat until light and fluffy. Add the flour mixture and raisins, and blend at low speed just until combined. Do not overmix. Divide dough in half and shape each half roll into a roll 1 1/2 inches in diameter. Wrap rolls in waxed paper and refrigerate until firm, about 2 hours. Slice cookies 1/2″ thick and place on ungreased cookie sheets, 1 1/2″ apart. Bake for 25-27 minutes until cookies are set. Immediately transfer cookies with a spatula to a cool surface like your countertop. To prepare the icing: Blend sugar and milk in a small bowl until smooth. Using a small spoon or knife, drizzle cookies with icing. Yields 6 Servings
