CURRANT CAKES (OLD-FASHIONED CHRISTMAS DROP CAKES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
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1 lb Sugar
1 lb Butter
6 ea Egg
3/4 lb Flour
1/4 t Salt
1/2 lb Currants
1 ea Lemon, juice of
1 ea Lemon, rind of

Mix the currants with some of the flour. Work butter and sugar
together to a smooth cream, then slowly work in whole eggs one at a
time. Add a little of the flour, rind and juice of the lemon and salt.
Work in slowly the rest of the flour and the currants. Drop by
spoonfuls on large buttered pans, pressing flat with a knife as the
cakes are better when very thin. A good plan is to heat the pan a bit
and allow the cakes to melt as much as possible before putting them in
the oven to bake. Be sure to butter the pans thoroughly; otherwise,
the thin cakes will be difficult to remove.
(recipe didn’t include baking time or temp).
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 4% [?]

Next Day Rice And Broccoli Soup (Mf)

Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 1 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/4 cup chopped onion or shallots
1/2 apple — peeled and finely
— diced
1 cup or more cooked broccoli — finely chopped
2 cups broth or water
1/4 cup cooked rice — (up to 1/2)
salt and pepper

Heat butter in a small saucepan. Add onion or shallots, and apple, cover
and cook over low heat for 5 minutes or until tender. Add cooked broccoli,
rice and broth, cover and simmer 5 minutes to reheat. Season to taste with
salt and pepper. Serve as is, or better yet, puree in blender. If thick,
thin with water; adjust seasoning.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Popularity: 4% [?]

SOUR DOUGH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

INGREIDENTS: To set sponge–Add 2 cups flour and 2
cups warm water. Let stand overnight or at least 8
hours. (unrefridgerated) I: As much sponge as needed (
always save one cup) I: 1-1/2 cups flour I: 1/2 cup
sugar I: 1/2 cup Shortening (melted)

INSTRUCTIONS: Mix ingredients well. Put into muffin
pan, Cook at 350 degrees until brown. Turn out onto a
rack to cool.

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Popularity: 4% [?]

Title: Chicken-Broccoli Sauce
Categories: Sauces
Yield: 12 Servings

1 c Condensed Cream of Chicken
– Broccoli Soup
1/2 c Milk
1/8 t Pepper

In 1-quart saucepan, combine soup, milk and pepper.
Over medium heat, heat through, stirring often. Serve
over broiled or grilled chicken or hot cooked rice or
noodles. Makes about 1 1/2 cups sauce.

MMMMM

Popularity: 4% [?]

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Sage Caraway Vinegar

1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar
1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise
them with a wooden spoon. Add the caraway seeds, the vinegar,
and the water and let the mixture steep, covered with the lid, in
a cool dark place for 4 days to 2 weeks. Strain the vinegar
through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the sage
sprigs and seal the jars with the lids.

Popularity: 5% [?]