Ida's Fish Cakes
Ingredients & Directions 1 lb Boneless cod 1 lg Potato; cut into small -chunks 1 lg Carrot; cut into thin slices 1 lg Onion; sliced Salt & pepper to taste 1/4 ts Ground ginger 1 Egg; lightly beaten Matzoh meal Vegetable oil for sauteeing These aren’t salmon patties (although you could substitute salmon for the codfish, but I’ve never tried that. I adore them just the way they are!). They are WONDERFUL! This is my grandmother’s recipe… with a bit of an adaptation from me. The original is made with matzoh meal (matzoh made into crumbs)…if you cannot get that, I’d think the closest substitution would be fat free/salt free saltine cracker crumbs. Some of the ingredients are left to judgement. But do give this a try. In a medium saucepan with a cover, place cut up vegetables. Lay fish on top, and sprinkle with about 1 teaspoon salt & pepper to taste. Pour enough water over this to just barely cover vegetables and just touch the fish. Bring water to a boil, lower heat to a simmer, cover, and simmer about 1/2 hour to 45 minutes until vegetables are soft and fish is cooked through. (Check during cooking….if water has cooked away, add some more so veggies & fish can steam and not burn). Drain and put fish/vegetable mixture in a large bowl. Let cool. Using a hand-held chopping utensil or potato masher, chop/mash fish mixture until mashed together. Add the ginger, the egg and matzoh meal (start with about 1/3 cup…add more in small handfulls until mixture is just firm enough to make into patties). Adjust seasoning with more salt & pepper and ginger if desired. Put additional matzoh meal into a flat plate or shallow bowl. Make fish mixture into patties and coat in matzoh meal. Fry in about 1/8 to 1/4″ hot oil on medium heat, turning once, until lightly browned and cooked through. These are just as wonderful (even better, some say) cold the next day! Yields 1 Servings
Ipswich Lemon Pie (english)
Ingredients & Directions 8 oz Shortcrust pastry Grated rind and juice -of a lemon 2 oz Butter 4 Eggs beaten Set oven to 400/F or Mark 6. Line a 7 inch flan dish with the pastry. Put the lemon rind and juice, butter and sugar into a saucepan and heat gently until the sugar has completely dissolved, stirring as little as possible. Allow the mixture to cool completely, then strain the beaten eggs into it and stir gently until combined. Pour the mixture into the pastry case, and brush the edges of the pie with milk to glaze. Cook for 10 minutes, then reduce the oven temperature to 350/F or Mark 4 for a further 15 to 20 minutes until the filling is set and the pastry lightly golden. Serve hot or cold with cream. Yields 4 Servings
Zucchini Potato Pancakes
Ingredients & Directions 2 Medium potatoes, -peeled, grated 3 Medium zucchini, -seeded, grated 1 ts Salt 1/4 ts Black pepper – fresh ground 2 Large eggs – lightly beaten 2 tb Flour 1/4 c Beer Vegetable oil Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using your favorite method (press in colander, wrap in towel, etc.). Mix dry veggies with the remaining ingredients except oil. Heat about 1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake. Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel. Yields 4 Servings
Blackberry Jam Cake With Caramel Icing
Ingredients & Directions 1 c Unsalted butter 2 c Sugar 5 lg Eggs, beaten 3 c Flour plus 1 tbsp 1 1/2 ts Allspice 1 1/2 ts Cloves, ground 1/2 ts Cinnamon 1/4 ts Salt 1 c Buttermilk 1 ts Baking soda 1 c Raisins or dates, chopped 1 c Pecans, chopped 1 c Blackberry jam (seedless if -ossible) Icing: 3 c Light brown sugar 1 c Evaporated milk 1/2 c Unsalted butter In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing. a 1971 Yields 12 Servings
Best/easy Chocolate. Cake!
Ingredients & Directions 3 c Flour 2 c Sugar 1/2 c Cocoa 1 ts Salt 2 ts Soda 1/2 c Crisco Oil 2 c Water 2 tb Vinegar MIX IN THE PAN OR A BOWL BAKE 350 FOR 25 MIN 9 X 13 PAN DO NOT GREASE PAN From Yields 1 Servings
Perfect Baked Piecrust
Ingredients & Directions 1 c All-purpose flour 1/2 ts Salt 1/3 c Vegetable shortening 4 tb Cold water 1. Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas. 2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together. 3. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round. 4. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling. Yields 1 servings
Monastery Oatmeal Bread
Ingredients & Directions 1 1/2 Envelopes dry yeast or 1 1/2 1 c Rolled oats -cakes fresh yeast 1/4 c (1/2 stick) butter, melted 2 tb Sugar or honey 2 ts Salt 1 1/2 c Warm or lukewarm milk 2 1/2 To 3 cups whole wheat flour 1 c Rolled oats All-purpose flour 1 c Bread flour or all-purpose 1 Egg beaten with 2 Tbs milk -flour -or cream (glaze) 1/2 c Whole wheat flour Rolled oats Dough: Makes 2 oval loaves Sponge: For sponge: Sprinkle dry yeast an dsugar over warm milk (105 – 115 F) in small bowl; stir to dissolve. If using cake yeast, crumble into small bowl. Stir in sugar and lukewarm milk (95 F). Let stand until foamy. Combine oats, bread flour and whole wheat flour in large bowl. Add yeast mixture and whisk until smooth. Cover with plastic wrap. Let rise in warm draft-free area for 1 hour. For dough: Stir down sponge, using wooden spoon. Mix in 1 cup oats, butter and salt. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and elastic, kneading in all-purpose flour if sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Gently knead dough in bowl until deflated. Cover and let rise again in warm draft-free area until doubled in volume, about 30 minutes. Grease baking sheets. Gently turn dough out on lightly floured surface. Cut in half. Knead each piece into round. Pull 2 opposite sides under to form oval. Place on prepared sheets seam side down. Slash top of loaves, using serrated knife. Brush wit glaze and sprinkle wit oats. Let rise until doubled in volume, about 30 minutes. Preheat oven to 400 F. Bake until loaves sound hollow when tapped on bottom, about 30 minutes. Immediately transfer to racks and cool. Yields 2 servings
