Tuna Pie
Ingredients & Directions 3 tb Butter 3 tb Flour 1/2 ts Salt 2 c Milk 1 cn (16-oz) green beans 1 cn (10.75-oz) cream of mushroom -soup 1 cn (9.25-oz) tuna; drained 1 pk (5-oz) noodles; cooked 1 Onion; sliced thin Grated cheese or biscuits Melt butter; stir in flour and salt. Add milk and stir until thickened. Add beans, soup, tuna and noodles. Place in buttered casserole and top with onion and cheese, or biscuits. Bake at 425 for 20 minutes. MRS LAYMON HONEYCUTT (PATSY) HOLLY GROVE, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Chaura Na Poora (black-eyed Pea Pancakes)
Ingredients & Directions 1 1/2 c Dried black-eyed peas 1 1/3 c Water 1 3/4″ cube of fresh ginger 1 ts Salt — (peeled) 1/4 ts Ground turmeric 5 Garlic cloves; peeled 1 tb Minced cilantro 2 Hot green chilies Vegetable oil — (seeded if desired) Rinse the peas, drain them, and pick out and discard any foreign objects or bad peas. Place peas in a large container and add water to cover by a couple of inches. Let soak overnight. The next day, remove skins from peas by rubbing them between your hands. You can do this right in the bowl of soaking water, occasionally draining off water and skins and replacing with fresh water. Drain completely. In a food processor or blender, mince the ginger, garlic and chilies. Add the drained peas and process until pastelike. Add 1-1/3 cups water, the salt, turmeric and minced cilantro. Process again to form mixture into a thick batter. Transfer batter to a bowl. Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished pooras after they are cooked. Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Stir the batter before pouring 1/3 cup of the mixture onto the center of the hot skillet. Working rather quickly, use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2 minutes and cook another 2 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your milage may vary. Serve right away, or reheat (wrapped in aluminum foil) in a 450 F. oven for 15 minutes. Serve with relishes, pickles, chutney, or cooked vegetables. Adapted by Karen Mintzias from a recipe in: “Madhur Jaffrey’s World-of-the-East Vegetarian Cooking”. Yields 12 pancakes
Pineapple Up-side Down Cake
Ingredients & Directions 2 lb Fresh pineapple, peeled, Cored and cubed 3 c Plus 1 tablespoon sugar, in All 1 ts Ground cinnamon, in all 1 ts Grated nutmeg, in all 1 1/2 Sticks butter, softened, in All 1 ts Baking powder 1 ts Baking soda pn Salt 2 Whole eggs 1 ts Vanilla 1 c Milk 2 1/4 c Flour Preheat oven 350 degrees F. In a mixing bowl, toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about 3 to 5 minutes. For the batter: In a mixing bowl, cream one cup of the butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Yield: 12 servings EMERIL LIVE SHOW #EMIA22 Yields 4 servings
Homemade Slice And Bake Oatmeal Cookies
Ingredients & Directions 2 c Butter or margarine 2 c Granulated sugar 2 c Packed brown sugar 4 Eggs 2 ts Vanilla extract 4 c Unbleached flour 5 c Rolled oats 1 ts Salt 2 ts Baking soda 2 ts Baking powder 3/4 c Chopped nuts 1 c Raisins — or up to 2 c Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a large bowl, cream butter or margarine with the granulated and brown sugars until smooth. Beat in vanilla extract and eggs until light and fluffy. In a medium bowl, combine flour, oats, salt and baking soda and baking powder. Stir flour mixture int Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Preheat oven to 350?. Cut the dough into 1/4″ thick slices. Arrange cut pieces on lightly greased cookie sheets, placing about 1″ apart. Bake for about 10-12 minutes, or until the c Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. Yields 4 Servings
Cranberry Apple Pie
Ingredients & Directions 1/2 Recipe Basic Pie Dough 1 3/4 c Light brown sugar 2 tb Heavy cream 5 tb Cornstarch 1 tb Ground cinnamon 1 ts Ground nutmeg 1 ts Pooon salt 1 lb Granny Smith apples; peeled, -cored, and ; cut into 1/4-inch ; slices (about 4 ; cups) 2 c Fresh cranberries; rinsed -and picked ; over 2 tb Freshly squeezed lemon juice 10 tb Unsalted butter; in all 3/4 c Granulated sugar 2 tb Pure vanilla extract 1 c Walnut pieces Ice cream; (optional) 1. Preheat the oven to 350 degrees Fahrenheit. 2. Prepare the Basic Pie Dough and line pie pan. Refrigerate until ready to fill. 3. In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, and mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture over the fruit. Melt 2 tablespoons of the butter, pour it over all, and mix thoroughly. 4.Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool. 5. In a large skillet oven medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minuetes. Spoon the topping over the cooled pie and refrigerate overnight. 6.To serve, cut the pie into wedges, and add a scoop of ice cream, it you like. Makes one 9-inch tart This recipe Yields 1 servings
Best: Citrus Poppy Seed Cake
Ingredients & Directions -BEST: BASIC CAKE MIX- 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt CAKE 3 1/3 c Basic Cake Mix [above] 3/4 c Milk 2 tb Poppy seeds 1 tb Orange rind, grated 2 ts Lemon rind, grated 1/2 c Vegetable oil 2 Eggs 2 ts Vanilla ———————-VANILLA CREAM CHEESE ICING———————- 1 pk Cream cheese [250g] 2 ts Vanilla 1 c Icing sugar, sifted Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Cake: In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups Cake Tips: 1. to measure dry ingredients properly, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife. 2. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough. 3. Cakes can be well wrapped and frozen for up to 2 weeks. 4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven for 20 minutes. Yields 4 Cakes
Patty Ann's Strawberry Tarts
Ingredients & Directions 1/2 c Butter 1 c Sugar 3 c Flour 2 Eggs 1/2 ts Baking Powder 1 c Pecans; finely chopped 1/2 ts Salt 1 tb Brandy Or Rum Flavoring 1 Jar Smucker’s(TM) Strawberry -Preserves; (18 0z. jar) Oven 350 F. In large bowl of mixmaster put sugar, butter, eggs and flavoring. Beat until light and fluffy. Remove from mixer and by hand, work in dry ingredients and nuts. Grease a 9 x 13-inch pan and dust with flour. Press 2/3 of dough into pan. Spread the jar of preserves over this. Lattice remaining dough in strips over preserves. Bake at 350 for 25-30 minutes. Let cool in pan until lukewarm, so that hot preserves won’t burn you when you cut cookies into squares. Store in tin box between layers of wax paper. Can be frozen. TO LATTICE DOUGH: Roll small pieces between palms or on lightly floured surface. You will have to piece strips. You can’t roll them all in one piece. Keep hands or fingertips floured to make strips. NOTE: You may substitute Smucker’s(TM) Raspberry Preserves. I could never find raspberry preserves around Christmas. Yields 1 Servings
