Showing posts with label -Gentile. Show all posts
Showing posts with label -Gentile. Show all posts
Tuesday, June 11, 2013
Irish Soda Bread, Peach Custard Pie, Depression Dinner, Broccoli Salad, Congo Squares, Pineapple Nut Cake
Irish Soda Bread Helen Humes
2 c flour
1/4 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
1 TB sugar
3 TB shortening
1 TB caraway seed
1/2 c raisins
1 c buttermilk
Sift dry ingredients. Cut shortening into dry ingredients. Add seeds, raisins, and buttermilk and mix to blend. Knead a few strokes. Bake in greased pan at 350 for 35-40 minutes.
Peach Custard Pie Mary Seaman
1 9in pie shell chilled
3 c sliced fresh Jersey peaches
1 c milk or light cream
1 tsp vanilla
2 eggs
1/3 c sugar
2 TB butter
Put peaches in crust. Dot with butter. Mix remaining ingredients and pour over peaches. Bake at 350 for 1 hour.
Depression Dinner
3 lb ground beef
4 large carrots grated (3 cups)
1 large onion grated
2 potatoes grated (1 1/2 cups)
2 eggs
1 tsp minced garlic
salt and pepper to taste
14 slices bacon
parsley
Mix beef, carrots, onion, potatoes and egg, garlic, salt and pepper. Divide and form 14 patties. Wrap a slice of bacon around each patty and secure with toothpicks. Broil on both sides to desired doneness. Remove toothpick. Garnish with parsley and serve with mixed salad.
Broccoli Salad Marilyn Merritt
Florets of 1 head of broccoli
1/2 red onion diced
3/4 c diced cheddar cheese
1/2 lb bacon fried crisp
Dressing:
1/2 c Miracle Whip dressing
1/4 c sugar
1 TB vinegar
Mix all together and chill.
Congo Squares Kathryn Wickward
Really good, especially if you like blond brownies.
Melt 2/3 c margarine and add 2 1/4 c brown sugar. Set aside and let mixture cool.
Mix together:
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
Beat 3 eggs into brown sugar mixture. Add dry ingredients and 1 c chopped walnuts and 1 small bag of chocolate chips.
Grease a 10x13 pan. Bake at 350 for 25-30 minutes. Cool and cut into bars.
Pineapple Nut Cake Judy Gentile
2 beaten eggs
2 c flour
1 c sugar
2 tsp baking soda
1 tsp vanilla
1 c chopped walnuts
1 c crushed pineapple (20oz unsweetened, undrained)
Mix all ingredients. Bake in an ungreased 10x13 pan at 350 for 40 minutes.
Friday, May 24, 2013
More Millville Favorites
Mother's Clam Pie - Bonnie Hopman Reynolds
Use a 9x13 pan.
10 chowder clams (reserve juice) Cut out the black and chop them up.
3 medium pre-baked potatoes
8 hard boiled eggs
For Pie crust:
3 cups flour
1 1/2 Tb salt
1 cup crisco
1/2 cup cold water (may need a little more)
Mix crust ingredeients together and roll out thin on a floured board. Line pan with crust and then layer sliced potatoes, sliced eggs, clams, salt and pepper and then repeat with another layer. Fill with clam juice and top with crust and seal edges tightly. Cut slits in top and bake in a 400 degree oven for 50 minutes on the center rack and then 15 minutes on the lower rack.
You may wish to sprinkle a little Old Bay seasoning on top before the top crust is put on to give it a little more flavor.
From Ravyn Camilla Guiliani:
My grandfather George Oscar Pangburn Sr. Had a casserole he called "Salamagundy" and it was elbow macaroni cooked in a white sauce (like a bechamel/milk sauce you might cook scalloped potatoes in) with "hamburger" (ground meat), onions, celery, and stewed tomatoes (in chunks) some grated cheese and topped with toasted bread crumbs.
South Jersey Pork Chops - Sue Schwegel
8 loin pork chops
2 TB oil 1/4 c chopped celery
1/4 c choppede onion
16 oz tomato sauce
1 1/2 c water
2 TB brown sugar
1 tsp salt
1/2 tsp basil
1 c uncooked rice
In a skillet, brown chops in hot oil. Remove chops and add celery and onion. Cook until soft and drain. Stir in remaining ingredients. Return chops to skillet, bring to a boil and reduce heat. Simmer covered for 30 minutes.
Beef Goulash - Judy Gentile by way of Donna McCafferty Kalita
1 or 2 TB vegetable oil
1 lb ground meat
3 c uncooked medium egg noodles
2 1/2 c water
1 8oz can tomato sauce 1 (1 3/8 oz) envelope dry onion soup mix
chopped fresh parsley
Heat oil in a skillet. Cook meat until light brown and drain. Sprinkle uncooked noodles over meat. Combine water tomato sauce and onion soupmix. Pour over noodles and do not stir. Cover and bring to a boil and then simmer for 30 minutes.
Odorless Stewed Cabbage
Boil medium finely cut cabbage in salted water. Do not cover kettle, but keep cabbage well covered with water to avoid odor in cooking. When tender, drain and add a little milk, butter, and pepper and also a little thickened if desired. Cabbage cooked this way is white and digestible.
Use a 9x13 pan.
10 chowder clams (reserve juice) Cut out the black and chop them up.
3 medium pre-baked potatoes
8 hard boiled eggs
For Pie crust:
3 cups flour
1 1/2 Tb salt
1 cup crisco
1/2 cup cold water (may need a little more)
Mix crust ingredeients together and roll out thin on a floured board. Line pan with crust and then layer sliced potatoes, sliced eggs, clams, salt and pepper and then repeat with another layer. Fill with clam juice and top with crust and seal edges tightly. Cut slits in top and bake in a 400 degree oven for 50 minutes on the center rack and then 15 minutes on the lower rack.
You may wish to sprinkle a little Old Bay seasoning on top before the top crust is put on to give it a little more flavor.
From Ravyn Camilla Guiliani:
My grandfather George Oscar Pangburn Sr. Had a casserole he called "Salamagundy" and it was elbow macaroni cooked in a white sauce (like a bechamel/milk sauce you might cook scalloped potatoes in) with "hamburger" (ground meat), onions, celery, and stewed tomatoes (in chunks) some grated cheese and topped with toasted bread crumbs.
South Jersey Pork Chops - Sue Schwegel
8 loin pork chops
2 TB oil 1/4 c chopped celery
1/4 c choppede onion
16 oz tomato sauce
1 1/2 c water
2 TB brown sugar
1 tsp salt
1/2 tsp basil
1 c uncooked rice
In a skillet, brown chops in hot oil. Remove chops and add celery and onion. Cook until soft and drain. Stir in remaining ingredients. Return chops to skillet, bring to a boil and reduce heat. Simmer covered for 30 minutes.
Beef Goulash - Judy Gentile by way of Donna McCafferty Kalita
1 or 2 TB vegetable oil
1 lb ground meat
3 c uncooked medium egg noodles
2 1/2 c water
1 8oz can tomato sauce 1 (1 3/8 oz) envelope dry onion soup mix
chopped fresh parsley
Heat oil in a skillet. Cook meat until light brown and drain. Sprinkle uncooked noodles over meat. Combine water tomato sauce and onion soupmix. Pour over noodles and do not stir. Cover and bring to a boil and then simmer for 30 minutes.
Odorless Stewed Cabbage
Boil medium finely cut cabbage in salted water. Do not cover kettle, but keep cabbage well covered with water to avoid odor in cooking. When tender, drain and add a little milk, butter, and pepper and also a little thickened if desired. Cabbage cooked this way is white and digestible.
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