Playdough - good recipe (NOT to eat!)
2 cups boiling Water
1 envelope KoolAide
1 Tablespoon Alum
1/2 cup Salt
2 1/2 to 3 cups Flour
3 Tablespoons Oil (salad oil)
Dissolve KoolAid in water, add oil.
Combine other ingredients, alum, salt,
then add flour a little at a time,
constantly mixing.
After a while one can not stir, and
the mixing will have to be done by
kneading the dough with the hands.
This recipe makes a ball about 7 inches in diameter.
It is usable for modeling projects with children,
instead of using clay.
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TURKEY STUFFING - and cooking
stuffing for medium sized turkey
3/4 loaf bread, toasted lightly then cut into small cubes
(may use purchased stuffing 14 oz bag - if so use less poultry seasoning
but will need some additional to what is in the prepared bag.)
1/2 onion, finely chopped (perhaps more)
1/4 cup chopped celery
2 medium sized apples, chopped (does not have to be peeled)
1 handful raisins
1 teaspoon salt (perhaps more - to taste but not too salty)
1 teaspoon black pepper
3 teaspoon poultry seasoning
(maybe more - test by smelling the stuffing if you can not smell the sage add more.)
1/2 lb raw hamburger,
2 eggs
1/2 to 1 cup sherry wine
1 can chicken broth (may use turkey broth if available)
(maybe 3/4 can add slowly stuffing should not be too wet)
This takes care of a medium sized bird or larger.
If you have a bird over 20 pounds you may need to increase the ingredients.
Mix bread, celery, onion, raisins, apple together by hand (clean hands please).
Pull raw hamburger apart in very small bits and blend in.
add seasonings - salt pepper poultry seasoning
- after mixing you should be able to smell the poultry seasoning.
add egg and mix in.
add sherry wine and stir with hands (can use other wines - think of the taste and let your nose guide you.
(brandy may be used if no wine available, but cut it with some water to cut down the
strength, or use less and make up the liquid by using more broth)
add chicken or turkey broth - add part, stir then feel for consistancy
- add liquids until just moistened - should not be soggy .
I always run warm water in both cavities of the turkey to make sure it is thawed inside.
Pull the neck out (which is often in the main cavity in frozen birds)
Pull the bag of gizzard, heart etc. out of the crop cavity in the front of the bird.
(We do not use the gizzard fixings - if you wish to, you need to consult a recipe
on what to do with these pieces. Some chop them up and add to stuffing. I do not.)
I stuff the crop (front) cavity first, not cramming stuffing in to tightly - have a lighter touch.
then fold the skin closed and fasten with small metal skewers - takes 2 - or if you
pre-punch the skin you can fasten with toothpicks - or those little bamboo skewers.
Turn the bird around and stuff the main cavity.
Fasten closed with the wire that comes with the turkey, or tie legs with
cotton string - MUST be cotton - may use string made specially for this purpose
(which is guaranteed to be pure cotton).
You may wish to check online how to - truss a turkey - for more detailed instructions.
I cook it breast side down. This allows the juices to soak the breast meat
making it more juicy and tender.
You MUST cook the bird immediately after stuffing.
Leaving a stuffed bird to cook later is an invitation to food poisoning.
Check instructions on turkey package on time and temperature for cooking.
If you have a temperature probe - the internal temperture must be at least
165 deg. F. to be done.
Note: We often cook a 20 to 24 pound turkey.
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Cranberry Relish -- Mittelstaedt style
This is a raw cranberry relish.
Make it a day ahead so flavor can meld.
It makes a tart accompaniment to turkey or ham.
I usually make a double recipe. It keeps well when refrigerated.
1 lb. whole fresh cranberries, rinsed and drained.
Pick out any blemished or soft berries. Good berries are hard like marbles.
1 large orange. This is the hardest part, but worth the trouble.
Zest the orange (i.e.shave off orange part of peel and save it.
Don’t get any of the white underneath, as it is bitter.)
Peel off and discard the white part of the skin left on the orange after zesting.
Remove the pulp from each orange section, discarding the membrane
as this also contributes bitterness.
Pull the pulp sections apart into 1/2 pieces or smaller.
1 medium red apple (such as Macintosh), cored but not peeled and
chopped into 1/4 to 1/2 inch pieces
1/2 to 3/4 cup white sugar
----------------------
Chop the cranberries in a food processor into pieces about the size of 2 grains of rice.
In a large bowl, mix cranberries, apple, orange zest, orange pieces.
Stir in minimal sugar and taste test.
The result should be a little more tart than you might want.
It sweetens up and you can add more sugar to taste the next day.
The final result should be tart but not bitter.
Cover with plastic wrap and refrigerate overnight.
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SUGAR COOKIES from Aunt Josephine (Gelane's Aunt)
1 Cup brown sugar
1 Cup white sugar
3/4 cup butter, oleo or lard (whipped oleo is not measured
the same, more is needed)
3 beaten eggs
1 teaspoon of soda in 1 tablespoon hot water
1 teaspoon baking powder
4 cups flour (I always find that I need a little more)
Combine sugar and shortening and cream (mix) together.
Add other ingredients.
I always add vanilla. (1 to 2 teaspoons)
Chill so that it is easier to handle.
Roll out on a floured board, cut to shapes.
Sprinkle with colored sugar.
Bake at 350 degrees 8 to 10 minutes
makes about 6 to 8 dozen cookies
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Potato Pancakes - Mittelstaedt Recipe
3 - 4 potatoes (white)
1 heaping tablespoon of flour
1 egg
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon brown sugar (optional)
2 tablespoons of bacon grease
sugar to taste
applesauce ( 1 or 2 cups )
Peel the potatoes, grate them with a grater that makes them
into mush. Add the flour, egg, salt sugar and baking powder
and stir. Spoon into a frying pan that is liberally coated
with bacon fat (preferable oil). The pancakes should be
fairly flat, somewhere between regular pancakes and crepes.
Serve with sugar and or butter and top with applesauce (cold is best) at the table.
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FRENCH MARKET DONUTS (Benigets )
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
1/2 nutmeg
1 package dry or cake yeast
2 tablespoons luke warm water
2 tablespoons salad oil
1 egg
3 1/2 cups sifted flour
2 or more cups cooking oil for deep fat frying
Sifted confectioners sugar (powdered sugar)
to coat finished donuts.
Scald milk.
Add sugar, salt, nutmeg
cool to lukewarm
Sprinkle or crumble yeast into warm water, dissolve.
Add oil, egg, dissolve yeast into milk.
blend - add flour gradually
cover with waxed paper - then clean towel
let rise, in warm place (85 degree)F. untill double size
turn dough onto floured surface.
Kneed gently - roll into 18" x 12" rectangle.
With towel, let rise half hour - cut into 1 1/2" to 2" squares.
Fry a few at a time in 375 degree deep fat, utill brown, drain.
Roll in confectioners sugar and serve.
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Beer Bread
3 cups self rising flour
3 tablespoons sugar
12 oz beer (room tempreture) = 1 can
Mix well & put in a greased bread pan.
Bake at 350 degrees for 1 hour 10 minutes.
(or may go to 1 hour 30 minutes)
Butter the crust when it comes out of the oven.
Its done when its brown, doesn't feel heavy, and
sounds hollow when tapped.
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Donuts (Gelane's recipe)
2 eggs, well beaten
10 tablespoons sugar
5 level tablespoons butter, melted
1 cut sweet milk
2 tablespoons baking powder
?? ?? (2 cups ?) flour (enough for a soft dough)
Mix ingredients, roll out, cut out in donuts and fry
in deep fat (oil) about 350 to 375 degrees until done
use skimmer or fork to flip them to get evenly done on
both sides. The bits of dough between the cut out doughnuts
may be fried as "octopuses"
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Mrs. Zumwalt's Carrot Cake
(from Jim Talbert)
1 1/2 cups cooking oil
2 cups sugar
4 eggs
2 teaspoons cinnamon
2 teaspoons baking powder
3 cups grated carrots
1 cup pecans
1 teaspoon vanilla
Beat oil and sugar, add eggs individually, beat each one in
very well, add dry ingredients. Bake at 350 degrees until done.
- - - - - - - - - - - - - - - - - - - - -
Cream Cheese Icing (for carrot cake)
8 ounces cream cheese
1/2 stick oleo (or butter)
1 box powdered sugar
Note: for better taste cut down on the sugar!
-----------------------------------------------------------
Meat Loaf (Gerard's recipe from college)
1.5 to 2 lbs. hamburger
3 eggs
1/3 loaf stale french bread, grated to fine crumbs
1 teaspoon sage
1 teaspoon salt
1 +/- tablespoon milk
1/2 teaspoon pepper
steak sauce
barbecue sauce
little hot sauce
onion & bell pepper (optional)
Mix all ingredients thoroughly into the hamburger.
Put into a glass baking dish and cover with foil.
Bake at 350 degrees for about 1 hour.
Remove the foil for the last 10 minutes to brown the top.
-------------------------------------------------------
Potato Pancakes
(traditional Mittelstaedt recipe)
3 or 4 large potatoes
1 heaping tablespoon flour
1 egg
1/4 teaspoon salt
1 tablespoon brown sugar
1 teaspoon baking powder
1 tablespoon bacon grease to heat in frying pan
Wash and scrub potatoes (or peel them if you wish) then grate them on a
woven square wire grater (that looks like a screen in a wire frame with
a handle). The potatoes should be the consistancy of applesauce.
Add other ingredients and stir. Heat fryingpan and add the bacon
grease. When hot pour in the potato pancake mix. They will make low
flat pancakes, much like crepes, or at least much flatter than
traditional pancakes.
Serve hot with butter, sugar, cold applesauce as a topping and/or syrup.
Some like to eat them with cold cottage cheese.
(some variation from previous recipe)
--------------------------------------------------
Golden Corn Bread (old recipe from corn meal box)
1 cup yellow corn meal
1 cup sifted all-purpose flour
1/4 cup sugar (optional) may use brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening soft (or oil)
Sift together corn meal, flour, sugar, baking powder and salt
into a bowl. Add egg, milk and shortening. Beat with a rotary
beater (or stirr vigorously with a spoon) until smooth. (about 1
minute). Bake in a greased 8 inch pan in a hot preheated oven
(425 deg. F.) for 20-25 minutes.
--------------------------------------------------
Bread (very basic) (diet)
1 package dry yeast 2 medium 8.5 x 4.5 inch
1/4 cup warm water (105 - 115 deg.) loaf pans, greased.
2 cups warm water (105 - 115 deg.) If glass, reduce oven
6 to 6 1/2 cups all-purpose or bread flour temp. by 25 deg.
(could add 1 tablespoon of salt)
In a large bowl sprinkle yeast over the 1/4 cup warm water, stir
briskly with a metal whisk or fork, and leave for about 10 minutes
until it begins to bubble and foam.
Add the 2 cups of warm water, and flour a cup at a time. With a
wooden spoon, stir in each cup until the batter is smooth. When it can
no longer by worked with the spoon, use your fingers. Fold and work
the dough between the fingers. Fold and work the dough against the
sides of the bowl (it will be a moist, sticky dough) turn it out on a
floured work surface-counter top or bread board.
Because it is sticky, it will be easier to turn it with a metal spatula
or scraper (I use a broad putty knife). Keep the dough dusted with
flour during kneading or it will stick to your hands and work surface.
Be rough with the dough. Slam it against the counter top a dozen or so
times. Each time turn and lift it with the spatula and bang it down
again. Soon it will become elastic and lose most of its stickiness.
Knead for about 7 minutes, including the slamming, etc.
Place dough in bowl, cover, and leave in a warm place (80 - 85 deg.)
for about 1 hour or until it has doubled in bulk. (It will be stark
white in contrast to white bread doughs somewhat tinted by mild and/or
shortening.)
Turn out onto a lightly floured surface and knead for a moment or two
to press out bubbles. Divide in two and shape into loaves. Place in
pans, pressing into the corners.
Place pans in the warm place, cover with wax paper and leave until the
center of the dough has risen to the edge of the pan, about 45 minutes.
Meanwhile, preheat oven to 375 degrees.
Bake for 30 minutes or until it is light brown. (Because it contains
no salt, it will not become golden brown.) Turn one loaf out and test
for doneness by thumping the bottom crust with a forefinger. If it
sounds hard and hollow, it is done.
Turn out on a metal rack to cool. This toasts well, but don;t expect
the deep brown color that comes with a richer dough. It is good,
nevertheless, and a sprinkle of salt will make it right for the non-
dieter.
- - - - - - - - - - - - - - - - - - - - - - - - - - - -
This diet loaf is salt-free, sugar free, and has no shortening; water
is used instead of milk. Made with only yeast and flour, it is a
lovely light brown loaf that toasts well. If salt is added it becomes
French Peasant Bread. While it will freeze and keep nicely for months,
it will not remain soft and fresh for more than a day or two because it
contains no fat. (Complete book of Breads by Bernard Clayton Jr.)
--------------------------------------
Irish Soda Bread
4 cups all purpose flour
1 teaspoon salt
3 tablespoons baking powder
1 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon cardamom or coriander
(or 1 to 2 cups raisins or currents)
1/4 cup butter
1 egg, (at room temperature)
1 3/4 cups buttermilk, (at room temperature)
two 8 inch cake or pie pans, greased.
In a large bowl, combine flour, salt, baking powder, baking soda,
sugar, and spice. Add butter, and cut in with 2 knives or work
it in with the fingers.
In another bowl beat the egg and mix with buttermilk (important
for these to be at room temperature - not cold) Pour this
mixture into the dry ingredients and stir until well blended.
Add the fruit, if desired.
Turn out on a floured surface and knead gently for 3 minutes or
until dough is smooth.
Divide dough into 2 pieces. Shape each into a round loaf and
place each loaf in a pan. Press down until the dough fills the
pan. With a sharp knife cut a cross about 1/2 inch deep on top
of each loaf.
Cover the pans Irish style, or leave uncovered.
Preheat oven to 375 degrees. Bake for about 40 minutes.
Thump the bottom of one of the loaves to test for doneness.
If it sound hollow, its done.
Turn out on a wire rack to cool. Do not cut for about 4 hours.
Cut into wedges to serve.
---------------------------------
Scones
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
3 tablespoons butter (at room temperature)
1 egg, lightly beaten (at room temperature)
1/2 cup buttermilk (at room temperature)
one baking sheet, greased
Heat oven to 375 degrees.
In a mixing bowl measure flour, salt, baking soda and cream of
tartar. Stir thoroughly. With the fingers rub the butter into
the dry ingredients.
Gradually stir beaten egg and buttermilk into the flour mixture.
If it is too moist and sticks to the hands, add a sprinkle of
flour.
Turn the dough onto a lightly floured work surface. Knead as
little as possible to achieve a soft pliable ball.
Divide the dough into 4 equal parts. Flatten each with the
knuckles - not the rolling pin - into a round disc, about 6
inches diameter and 1/2 inch thick. Prick a dozen times with
times of a fork. With the moist edge of a kitchen knife cut into
quarters. Lift each onto a baking sheet.
Bake in the oven until they are a lovely light tan. Don't scorch.
Remove the scones from the oven. Serve while hot if possible.
Yield 16 small scones.
(Mrs. McNab's Scones)
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Lentils boiled (stew)
1 cup lentils, washed
1 quart water (perhaps more)
1 onion, finely chopped
salt (to taste)
pepper (to taste)
could add a finely chopped clove of garlic
and other spices such as cumin or cardamom
and flavoring by adding lemon
Combine all ingredients, and boil until lentils are tender.
Check often to make sure there is enough water.
Lentils have been part of mankind's diet for a long time.
Biblical Esau gave up his birthright for a red pottage made of
lentils.
Lentils take less cooking than dried beans. They are quite
tender even when cooked less than an hour.
When we made this recipe it was in a dutch oven over a fire outdoors.
==============================================================
Trail bread - cooked in dutch oven
general recipe half batch quarter batch
5 lbs. flour 2.5 lbs 1.25 lbs
1 lb. butter .5 lb .25 lb
4 tsp. salt 1 tsp .5 tsp
4 tblsp baking powder 2 tblsp 1 tblsp
some water some less more less
Mix all ingredients in a large bowl, kneading as for tortillas.
Pat dough into flat cakes about 1/2 inch thick (some may approach
1 inch as per the winner's at an event Jan. 18, 1997) that fit
the bottom of your dutch oven. Set the oven on hot coals (better
to pre-heat and wipe some oil or crisco to the bottom just before
putting the bread.) Put the top on the dutch oven and add coals
to the top. Cook until done, usually 15 to 30 minutes
depending on how hot the oven is.
------------------------------------------
Recipes index page.
Red Beans recipe from Mrs. Fowler originally of New Orleans
Rice a text file on how to cook white rice
Bread cookies etc. recipes
Cranberry relish family style (not cooked)
Apple Pie - Shredded apples - no top
Green Salad jello . cream cheese etc. (not cooked)
Meatloaf experimental Rx developed while at college in the 1960's
Cornish Pasties a turnover style meat pie like an Argentinian empanada.
Stollen recipe - updated 2016 - a Microsoft doc format file
to books Index page.
