Ancestral Seasonings Newsletter

 

Submitted by Host GFS Nance

 

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Question of the week, what is Scrod?

Recipes for Historic Cooking Broiled Scrod.

    A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod.  Scrod are always broiled, spread with butter, and sprinkled with salt and pepper.  Haddock is also so dressed. Boston Cooking-School Cook Book, by Fannie Farmer.. Boston. 1896.

Little known facts about COKE & BOUNCE

BOUNCE...the stuff you use in your dryer:

Repels mosquitoes. Tie a sheet of Bounce through a belt loop when outdoors during mosquito season.

Eliminates static electricity from your television screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a used sheet of Bounce to keep dust from resettling.

Dissolves soap scum from shower doors. Clean with a used sheet of Bounce.

Freshens the air in your home. Place an individual sheet of Bounce in a drawer or hang one in the closet.

Prevents thread from tangling. Run a threaded needle through a sheet of Bounce to eliminate the static cling on the thread before sewing.

Eliminates static cling from pantyhose. Rub a damp, used sheet of Bounce over the hose.

Prevents musty suitcases. Place an individual sheet of Bounce inside empty luggage before storing.

Freshens the air in your car. Place a sheet of Bounce under the front seat.

Cleans baked-on food from a cooking pan. Put a sheet in the pan, fill with water, let sit overnight, and sponge clean. The anti-static agents apparently weaken the bond between the food and the pan while the fabric softening agents soften the baked-on food.

Eliminates odors in wastebaskets. Place a sheet of Bounce at the bottom of the wastebasket.

Collects cat hair. Rubbing the area with a sheet of Bounce will magnetically attract all the loose hairs.

Eliminates static electricity from venetian blinds. Wipe the blinds with a sheet of Bounce to prevent dust from resetting.

Deodorizes shoes or sneakers. Place a sheet of Bounce in your shoes or sneakers overnight so they'll smell great in the morning.

And now, Coke:

To clean a toilet: Pour a can of Coke into the toilet. Let the"real thing" sit for one hour, then flush clean.

The citric acid in Coke removes stains from vitreous china.

To remove rust spots from chrome car bumpers: Rub the bumper with a crumpled-up piece of Reynolds Wrap aluminum foil dipped in Coke.

To clean corrosion from car battery terminals: Pour a can of Coke over the terminals to bubble away the corrosion.

To loosen a rusted bolt: Applying a cloth soaked in Coke to the rusted bolt for several minutes.

To bake a moist ham: Empty a can of Coke into the baking pan; wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.

To remove grease from clothes: Empty a can of Coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coke will help loosen grease stains.

It will also clean road haze from your windshield..... and...

WE DRINK THIS STUFF!

Now for the recipes:

Yield: 4 Servings

1 lb Ground venison

1 md Onion, chopped

1 ea 10oz pkg. frozen peas and carrots or green beans

1 ea 10 3/4 oz. can tomato soup

1 tsp Worcestershire sauce

1/2 tsp Salt

1/4 tsp Basil

1/8 tsp Pepper

3 c Hot mashed potatoes

1 c Shredded cheddar cheese

Combine ground venison into a 2 quart casserole with the chopped onion. Microwave on high 4 to 6 minutes or until meat loses its pink color. Break up meat and drain off all grease. Microwave vegetables on high 2 to 3 1/2 minutes or until well defrosted. Add tomato soup and meat and mix.

Add all other items but the vegetables, potatoes and cheese. Mix well. Spread vegetables. Microwave on high for about 6 minutes and turn half way through cooking cycle. Spread cheese evenly over potatoes. You may use extra cheese if you wish. Microwave about 3 minutes and turn half way through this cycle. Let stand 5 minutes and serve. Can be reheated.

2 medium potatoes

1 14 1/2 oz. can tomatoes, cut up

1 cup chopped onion

1 8 oz. bottle (1 cup) clam juice or water

1 cup water

2 cloves garlic

1/2 head cabbage, coarsely chopped

1 lb catfish fillets

1 1/2 tbsp Hot 'n Spicy Seasoning *recipe in this email at the bottom

sliced green onions for garnish (optional)

2 cups hot, cooked rice (white or brown)

Peel the potatoes and cut into quarters. In a large pot, combine potatoes, tomatoes and their juice, onion, clam juice, water, and garlic. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 10 minutes.

Add cabbage. Return to boiling. Reduce heat; cook, covered, over medium-low heat for 5 minutes, stirring occasionally.

Meanwhile, cut fillets into 2-inch lengths. Coat with Hot 'n Spicy Seasoning.

Add fish to vegetables. Reduce heat; simmer, covered, for 5 minutes or until fish flakes easily with a fork.

Serve in soup plates, garnished with sliced green onions. Top wiht an ice cream scoop of hot, cooked rice. Or, ladle stew over hot, cooked rice in soup plates and garnish with green onion.

1/4 cup paprika

2 tbsp dried oregano, crushed

2 tbsp chili powder

1 tsp garlic powder

1 tsp black pepper

1/2 tsp red (cayenne) pepper

1/2 tsp dry mustard

Mix all together and store in an airtight container. Makes about 1/3 cup seasoning

2 tbsp butter

2 eggs

Bisquick mix

2 cups thinly sliced onions

1/2 cup sour cream

Salt and Pepper to taste

Melt butter in frying pan. Add onions and cook until clear but not brown. Season to taste. Make basic bisquick mix recipe. Roll out or pat out dough to approximately 1/2 inch thickness and place it in a lightly greased baking pan. Spread onions over top. Beat the eggs with sour cream and pour over the top of the onions. Bake as for regular biscuits, 12 - 15 minutes. This goes very well with pesole, green chili stew or pinto beans.

 10 slices whole wheat bread

1 egg

3 egg whites

1 1/2 cups skim milk

1/4 cup sugar

1/4 cup brown sugar

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

2 tsp. sugar

Preheat oven to 350 F. Spray an 8 inch baking dish with vegetable oil spray. Lay the slices of bread in the baking dish in two rows, overlapping them like shingles.

In a medium mixing bowl, beat together the egg, egg whites, milk, 1/4 cup sugar, brown sugar, and vanilla. Pour the egg mixture over the bread.

In a small bowl, stir together the cinnamon, nutmeg, cloves, and 2 tsp. sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for 30 - 35 minutes, until it has browned on top and is firm to the touch. Serve warm or at room temperature, with warm apple-raisin sauce. **

.

1 1/4 cups apple juice

1/2 cup apple butter

2 tbs. molasses

1/2 cup raisins

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. orange zest (optional)

Stir all the ingredients together in a medium saucepan. Bring to a simmer over low heat. Let the sauce simmer 5 minutes. Serve warm. (makes 2 cups)

1 (18oz.) pkg. refrigerated sugar cookie dough

1 (13.5oz.) container Marzetti Cream Cheese Fruit Dip

3 Cups assorted fruit, well drained *

Preheat oven to 325 degrees. Arrange cookie dough on 12 inch pizza pan. With floured fingers, press dough to rim of pan, forming a solid cookie crust.

Bake 20 minutes or until lightly browned. Cool. spread Marzetti Cream Cheese Fruit Dip evenly over the cooled crust. Arrange fruit on top. Chill. Store covered in refrigerator.

*(strawberries, raspberries, blueberries, blackberries, kiwi, pineapple, or mandarin orange slices) or any fruit selection.

1 lb dry red beans

2 quarts water

1 1/2 cups chopped onion

1 cup chopped celery

4 bay leaves

1 cup chopped sweet green pepper

3 tbs. chopped garlic

3 tbs. chopped parsley

2 tsp. dried thyme, crushed

1 tsp. salt

1 tsp. black pepper

Pick through beans to remove bad beans; rinse thoroughly. In a 5-quart pot, combine beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat. Cover and cook over low heat for about 1 1/2 hours or until beans are tender. Stir and mash beans against side of pan.

Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves.

Serve over hot, cooked brown rice, if desired.

1 C milk chocolate chips

1 Tbsp oil

1 C malted milk powder

1 C semi-sweet chocolate chips

1 tsp oil

Melt milk chocolate and add 1 Tbsp oil. Stir in malted milk powder.

Cover and refrigerate 30 minutes. Shape into 1" balls. Freeze for 20 minutes.

Melt semi-sweet chips and add 1 tsp oil. Dip malted balls and place on waxed paper. Refrigerate for a few minutes to help set. Store in air tight container.

1/2 c. butter

1 loaf thin EARTH GRAIN® Wheat Bread

1 jar Old English Cheese Spread

1/4 tsp tabasco sauce

1/4 tsp onion powder

1/8 tsp Beau Monde Seasoning

1 tsp dill weed

Mix first 6 ingredients and beat for 5 minutes. Cut bread into fourths and spread with mixture. Bake for 10 minutes at 350°. Can be frozen before baking for future use.

12 large mushrooms -- about 2 1/2" diameter

1/3 cup thinly sliced green onions

1 clove garlic -- minced

3/4 teaspoon cumin

3/4 teaspoon chili powder

8 ounces tomato sauce

4 ounces diced green chilies

1/4 pound jalapeno Jack cheese -- shredded

2 cups unseasoned stuffing mix

2 teaspoons salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-inch skillet over medium heat, combine stem, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water and scrape browned bits free. Add tomato sauce, chilies, and half of cheese. Remove from heat and gently stir in the stuffing mix.

Rub mushrooms with oil. Set cup side up in a 9- x 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree F.  oven until cheese is lightly browned, 15 to 20 minutes. Yield: 6 appetizer servings.

2 lb. Eggplant

2 garlic cloves, finely chopped

1 cup plus 1 tbsp. extra-virgin olive oil

3 lb. plum tomatoes, chopped

1/4 cup finely chopped fresh basil

1 lb. spaghetti

1 cup freshly grated ricotta salata cheese or pecorino (2 1/2 oz.)

Cut eggplant lengthwise into 1/2-inch-thick slices  and layer in a colander, sprinkling each layer generously with salt. Let stand 1 hour. Cook garlic in 1 tbsp. oil in a 5 to 6 quart heavy saucepan over moderate hear until pale golden.  

Add tomatoes and simmer, stirring occasionally, until thickened, 30 to 40 minutes. Force mixture through food mill into a bowl. Return sauce to pan and stir  in basil and salt and pepper to taste.

Rinse eggplant and pat dry with paper towels. Heat  remaining cup oil in a large heavy skillet over  moderately high heat until hot but not smoking, then  cook eggplant in 3 or 4 batches, turning once, until  browned and tender, 5 to 6 minutes. (If eggplant  begins to brown too quickly, lower heat to moderate.)  Transfer to paper towels to drain. Cool and cut crosswise into 1/4 inch strips.

Cook pasta in a large pot of boiling salted water until al dente, then drain well. Toss pasta with half of  sauce, half of eggplant, and 3/4 cup cheese.

Serve pasta topped with remaining sauce, eggplant, and cheese.

6 small tart apples

1 teaspoon lemon juice

1/4 cup bacon drippings

1/4 cup brown sugar

1/8 teaspoon salt

1 teaspoon cinnamon

1 dash nutmeg

Peel and slice the apples, then place in a large bowl and toss with lemon  juice. In a large skillet, warm bacon drippings over medium-high heat. Pour apples evenly over skillet bottom. Sprinkle with brown sugar and salt; toss gently. Cover and cook over low heat for 15 minutes, until apples are tender  and juicy. Sprinkle with cinnamon and nutmeg. Serve warm. 6 servings.

1 cup (250 ml) sugar

1/2 cup (125 ml) butter

2 egg yolks

2 oz (55 g) melted unsweetened chocolate

1/3 cup (80 ml) all-purpose flour

1 tsp (5 ml) vanilla extract

1 cup (250 ml) coarsely chopped walnuts or pecans, or whole peanuts

2 egg whites, beaten until stiff

Cream together the sugar and butter. Beat in the egg yolks and chocolate. Add the flour, vanilla, and nuts, mixing to combine thoroughly. Fold in the beaten egg whites. Pour into a well greased 8- to 9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C) oven for 30 minutes. Makes 1 pie to serve 6 to 8.

4 cups fresh blackberries*

2 cups sugar

2 cups buttermilk

Garnishes: blackberries, fresh mint sprigs

STIR together blackberries and sugar in a bowl; let stand 30 minutes. Process blackberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours.

BREAK frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Retrun to pan; cover and freeze 3 hours or until firm. Garnish, if desired.

Yield: 1 quart. Prep: 15 min., Freeze: 11 hrs.

1 can creamed corn

1 can evaporated milk

5 tablespoonful sugar

5 level tablespoonful flour

2 eggs beaten)

Preheat oven to 350 degrees. Grease dish or use Pam or it's equivalent. In a bowl mix sugar, flour, beaten eggs and stir until smooth. Add evaporated milk. Add corn last and stir until well mixed. Pour mixture into baking  dish and dot with small dabs of margarine or butter. Bake 45 minutes to 1 hour until congealed. Check with a thin knife and if after inserting in middle it comes out clean, pudding is done. Top will be browned a little.

6 cups cold decaffeinated coffee

12 ice cubes

1/2 cup sweetened condensed milk

1/2 cup whipped cream

1 tbsp. chocolate sauce

Put coffee, milk and ice cubes in blender until thickened. Serve immediately in tall glasses with straws. Top with whipped cream and drizzle chocolate sauce on top.

INGREDIENTS:

1 3/4 cup carrots, peeled and diagonally sliced

8 ounce can pineapple tidbits in juice, undrained

2 teaspoons cornstarch

1/4 teaspoon ground ginger

DIRECTIONS:

Place carrots in a saucepan. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until crisp-tender; drain. Combine pineapple, cornstarch, and ginger in a medium saucepan; bring to a boil. Reduce heat to low, and cook, stirring constantly, until thickened. Add carrots, and cook 1 minute or until thoroughly heated, stirring occasionally.

1 can (20 oz.) pineapple chunks

3 oranges (peeled and sectioned)

2 apples (cored and chopped)

1 papaya (peeled, seeded and cut into chunks)

1 tsp cornstarch

1/4 cup vegetable oil

2 Tbls sugar

2 Tbls white vinegar

1 Tbls poppy seeds

1 tsp orange juice

1/2 tsp paprika

1/4 tsp salt

5 quarts Romaine lettuce (torn)

1/2 cup toasted slivered almonds

Drain pineapple; reserve juice. In a large bowl, combine pineapple, oranges, apples and papaya. For dressing, in a saucepan, combine reserved pineapple juice with cornstarch. Cook, stirring, until mixture boils and thickens. Cool.

In a blender, combine pineapple juice mixture with oil, sugar, vinegar, poppy seeds, orange juice, paprika and salt. Blend until smooth. Pour dressing over fruit and toss; refrigerate, covered. Just before serving, toss with lettuce and sprinkle with almonds. Makes 12 servings.

2 cups water

1 cup rolled oats

3 tbsp margarine or butter

3 to 4 cup all purpose flour

1 cup sugar

2 tsp salt

2 pkg active dry yeast

1 egg

Herb topping:

1 tbsp grated Parmesan cheese

tsp basil leaves

tsp oregano leaves

tsp garlic powder

6 tbsp margarine or butter, melted

Grease 13x9 inch baking pan. Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tbsp margarine. Cool to 120 to 130 degrees F.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cups flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 cups to 2 cups flour to form stiff dough. On floured surface, knead in to cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. cover loosely with greased plastic wrap and cloth towel.

Let rise in warm place (80 to 85 deg. F.) until light and doubled in size, about 45 minutes. Heat oven to 375 deg.  Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic powder; set aside.

Spoon 4 tbsp of the butter over cut dough. Bake at 375 for 15 minutes. Brush remaining 2 tbsp of butter over partially- baked bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

6 Egg whites

1 Tbs. Vanilla

1 Cup Sugar

2 Cups Flour

2 tsp. Cinnamon

1/2 tsp. Baking soda

1 tsp. Baking powder

1/4 tsp. Salt

3/4 Cup Raisins

Preheat oven to 325 degrees F.

Beat egg whites and extracts together in a large bowl.

Combine all the dry ingredients and add to the egg and mix well. Fold in the raisins or nuts. The dough should be firm, but not too stiff.

You may need to add as much as 1/4 cup more flour if your egg whites were large.

Divide the dough in half and shape each into a 'log' about 2" wide and 10" long. Place each on a greased cookie sheet and bake at 325 degrees F for 25-30 min.

They should be firm to the touch, but not too brown. Remove from the oven and turn down the temp to 250 degrees F. Slice each log into 20-24 pieces and place upright on the cookie sheets.

Return to the oven for about 30-40 min. The thicker the slices, the longer it takes, but they should not brown too much more. Cool them COMPLETELY before storing them in an airtight container.

24 to 30 bars

1-14 ounce package caramels

1/3 cup evaporated milk

2 1/2 cups Quick Mix

1/3 cup cocoa

3/4 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup butter or margarine, melted

1/3 cup evaporated milk

1-6 ounce package chocolate chips

3/4 cup chopped nuts

Preheat oven to 350 degrees. Lightly grease and flour a 13 x 9 inch baking pan.

In medium saucepan, combine caramels and 1/3 cup evaporated milk. cook over low heat about 10 minutes, stirring constantly until caramels are melted. Keep warm.

In a medium bowl combine Quick Mix, cocoa, granulated sugar, brown sugar, butter or margarine and 1/3 cup evaporated milk.

Stir until dough holds together. Press half of dough into prepared pan, reserving remaining dough for topping.

Bake 7 minutes, until edges are browned. Remove from oven and cool slightly.

Drizzle caramel mixture evenly over baked crust and sprinkle with chocolate chips and nuts. Top with remaining dough. Bake 15 to 20 minutes, until edges separate from pan.

Cool thoroughly. cut into 2 inch squares.

Makes 6 pints

4 quarts apricots

Whole cloves

4 cups white sugar

4 cups brown sugar

1 quart vinegar

6- 3 inch cinnamon sticks

Stick each apricot with 2 or 4 cloves.

Bring sugars, vinegar and cinnamon sticks to a boil. Add 2 quarts apricots and simmer gently until soft.

Remove fruit and repeat with remaining apricots.

Remove cinnamon. fill hot sterilized jars with fruit to within 1/8 inch from top; pour on syrup, making sure it  covers fruit. Seal at once, process in boiling water bath 20 minutes.

5 juice oranges

1 large fennel bulb

2 tbsp. fresh lemon juice, or to taste

1/4 cup extra-virgin olive oil

Cut a slice from top and bottom of each orange to expose pulp and cut peel and pith from oranges, working from  top to bottom. Cut oranges crosswise into 1/4 inch thick slices and transfer to a bowl with any juice.

Trim off fennel stalks flush with bulb and halve bulb  lengthwise. Remove most of core from bulb by making an  inverted "v" shape, leaving enough core to keep layers  intact. Thinly slice bulb lengthwise with a mandoline or other manual slicer and toss with oranges, lemon juice, and salt and pepper to taste. Let salad stand,  stirring occasionally, until fennel is slightly wilted, about 20 minutes. Drizzle with oil.

1 medium cucumber

1/4 small, sweet red onion

4 tablespoons sour cream

1/8 teaspoon salt

dash pepper

6 lettuce leaves

1 small avocado

1 medium tomato

parsley or cilantro sprigs

Finely slice cucumber and onions crosswise, separate onion rings, mix with sour cream, salt and pepper in bowl and chill for at least one hour. Serve mixture on a bed of lettuce and garnish top with thin slices of tomato and peeled avocado. Place a sprig on each plate.

Syrup:

2 cups sugar

2 cups water

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 cup butter

Dough:

2 cups flour

3/4 cups Crisco shortening

1 tsp salt

2 tsp baking powder

1/2 cup milk

6 apples (cored, peeled and sliced)

Cinnamon

Sugar

Preheat oven to 350 degrees. Mix all the ingredients for syrup together; set aside. Make dough; roll out flat.

Divide dough into 6 equal squares. Place equal amount of  apple slices on each dough square; sprinkle with a little cinnamon and sugar. Bring edges of dough up; seal. Place in lightly greased 13x9-inch baking pan; pour syrup over dumplings. Bake for 25 to 30 minutes or until apples are tender. Serve with ice cream.

3 egg whites

dash of salt

1 cup (1/2 of 7 oz. jar) marshmallow creme

Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350 12 to 15 minutes or until lightly browned. Cool.

Makes 8 to 10

Vegetable oil for frying

2 cups Quick Mix

1/2 cup milk or water

Fruit or Meat filling

Preheat 1 inch of oil to 350 degrees in an electric skillet.

Combine Quick Mix and milk or water in a medium bowl. Stir to blend. On a lightly floured surface, knead about 15 times, until dough is smooth. Roll dough as for pie crust. Cut into 5 inch diameter circles. Place 1 to 2 tablespoons filling on half of each circle. Fold dough over and press the edges firmly with fork tines dipped in flour. Fry in hot oil about 2 minutes on each side, until golden brown.

Fruit Filling;

Applesauce

Fresh cut up sweetened fruit such as strawberries, peaches, apricots, etc.

Canned pie filling

Dried Fruit, cook dried fruit with 3 tablespoons sugar

Pineapple, 2/3 cup drained crushed pineapple, 4 teaspoons sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.

Meat Filling;

Chili, canned or homemade

Chicken or Tuna, 1 cup minced cooked chicken or tuna, 1 tablespoon chopped pimiento or parsley and 1/4 cup chicken gravy or cream of chicken soup.

Runza; 1/4 cup minced onion and 1/4 pound lean ground beef, browned together  and combined with 1 cup shredded cabbage, 1/2 teaspoon salt and pepper to taste. Cook together 5 minutes and drain before filling pies.

HOST GFS DdH2

Co-HOST GFS DarlaJo

Ancestral Cooking Wednesdays 8-9pm EST time in the Golden Gates Room.

Looking forward to seeing you all there.