Recipes

  Ingredients: 

4 quarts water

1 quart of dandelion blossoms

3 pounds sugar

2 lemons

Directions:

Bring water and sugar to a boil then remove from the heat. Stir in the blossoms, allow them to steep for twenty four hours then strain and discard them.

Add the sliced lemons, allow the mixture to ferment for 14 days then siphon off from the sediment.

One week after that, it will be drinkable as a sweet wine.

After eight weeks, siphon it off from the sediment. At that point, it will probably contain 12 percent alcohol and three percent sugar.

If you prefer to make it with modern methods, use Champagne wine yeast and yeast nutrient. Both can be obtained at a brewer supply store.

As long as there is any sugar in the wine at all, it is a good idea to bottle it in something with a loose-fitting cap. Corking it in wine bottles carries the risk that it could continue to ferment and blow out the cork.

 Ingredients:

4 cups flour

4 tbsp sugar

2 tsp baking powder

1/2 tsp salt

3 tbsp butter

1 cup milk

1 egg

Directions:

Combine flour, sugar, baking powder and salt in bowl of mixer.

Add butter and combine well.

Add milk and egg and mix until well combined.

(Baking directions from 1896 Boston Cooking School Cook Bookby Fannie Merritt Farmer.)

Divide dough in two, roll into nine-inch circles, place in nine-inch cake pans and bake at 450 degrees 11 to 13 minutes.

To serve, cut into wedges, place each on a plate and top with mashed, sweetened strawberries and whipped cream. 

  Ingredients:

1 egg, beaten

3/4 cup milk

1 tsp baking powder

3/4 to 1 cup flour

Salt

Oysters

Directions:

Combine the egg and milk. Add the salt, baking powder and enough flour to make a thick batter, similar to that for pancakes.

Dip the oysters in flour, then the batter and fry in a frying pan with a little butter or oil on both sided until slightly browned.

 Ingredients:

1/2 pound sugar

1/2 pound butter

1/2 pound flour

6 eggs

1/2 pound raisins (chopped)

1/4 pound citron (diced)

1/2 tsp cinnamon

1/2 tsp cloves

2 oz brandy.

Directions:

Cream the butter and sugar in the bowl of a mixer. Add the egg yolks and combine. Beat in half the flour. Beat in the spices then fold in the beaten egg whites. Stir in the remaining flour then the brandy, raisins and citron.

Bake in a 300-degree oven for 1 hour, 20 minutes.

  Ingredients for one pint:

1 pint blackberry juice (about 36 ounces of berries)

5 tablespoons sugar

1 teaspoon cloves

1 teaspoon allspice

2 ounces brandy

Directions:

Combine all ingredients (except brandy). Bring to a boil. 

Cool, strain out the spices and add the brandy.

  The Journal Times, Racine, Wisc., Dec 07, 1947, pp 5

Ingredients:

1/2 pound ground beef

1/2 cup chopped onion

1 tablespoon shortening

1 teaspoon salt

Dash of pepper

1/2 cup tomato ketchup

1 tablespoon cider vinegar

1 teaspoon Worcestershire sauce

1 tablespoon prepared brown mustard

1 15-oz can baked beans

Directions:

Brown onion and beef in shortening.

Add remaining ingredients, mix well in a casserole.

Bake at 350 degrees for 30-40 minutes.

 Ingredients:

2 cups sugar

1/2 cup shortening

1 cup water

3 cups of flour

3 tsp. baking powder

Whites of 4 eggs

Directions:

In bowl of mixer, combine the sugar and shortening. Add the water and combine. Mix the baking powder with the flour and combine.

Beat the whites of the eggs until they hold peaks then fold into the batter.

Turn into a 9-by-13-inch cake or two eight-inch layer pans pan.

Bake at 350 degrees for 50 minutes.

 Ingredients:

2 large lemons

1 gallon water

1 pound sugar

1/4 cup liquid yeast (or wine yeast)

Directions:

Slice the lemons and place them and the sugar in a non-reactive (glass or plastic) fermenter that can hold at least two gallons. The fermenting beer will foam a bit. Bring one gallon of water to a boil. Pour the water over the lemons and sugar and allow to cool.

When cool, stir in the yeast, cover the container and allow to ferment until bubbles stop – one week.

Pour or siphon the lemon beer off the dregs, bottle and chill.

Ingredients:

2 envelopes (1/2 oz.) unflavored gelatin

4 large apples

2 cups sugar

Zest of one lemon

Juice of two lemons

1 cup water

3 egg whites

(Vanilla sauce)

2 cups milk

2 tbsp sugar

3 egg yolks

1 tsp vanilla

Directions:

Combine the water and sugar in a sauce pan. Bring to a boil. Peel the skins from the apples and core and slice them and add them to the sugar syrup. Simmer until apples are tender. 

Mix the gelatin with a little water and add to the apple mixture. Puree with an immersion blender or standard blender.

Add the lemon juice and zest and allow the mixture to cool and slightly thicken.

When cool, beat the egg whites until stiff and fold into the apple mixture and refrigerate.

Serve with vanilla sauce.

Directions for vanilla sauce:

Combine the milk, sugar and egg yolks. Slowly bring to a boil. Add the vanilla and chill.

To serve, spoon some of the apple float in a bowl and top with the vanilla sauce.

  [Note: Clams are sold in different sizes. This recipe requires the larger, chowder clams. It is important that the clams be JUST steamed open, then removed from the pot so they don’t overcook and become tough. When they are added to the remainder of the ingredients in the soup kettle, they should just be warmed, but not cooked excessively.

Clam broth is naturally salty, so, if you are inclined to add salt, taste the soup first.

Ingredients:

25 large clams

2 cups water

1/2 pound veal chopped finely

1/4 pound bacon or ham chopped finely

1 cup tomatoes, chopped

2 soda crackers

2 small potatoes cut in 1/4-inch dice

1 cup milk

Directions:

(If using canned clams) Put the clams and their liquor in a soup pan, bring to a boil, remove from heat, separate the clams from the broth, set aside and pour the broth back in the soup pan. 

(If using fresh clams) steam the clams in the two cups of water. Watch them closely and scoop them out as they open. Save the clam broth. Remove the clams from their shells, chop them finely and set aside.

Put the clam broth and remaining ingredients (except the milk and clams) in the pot and simmer until the potatoes are done — 10-15 minutes.

Add the milk and clams, heat through and serve.

Ingredients:

1 cup sugar

3 cups flour

2 tsp baking powder

1 tbsp butter, melted

2 eggs

1 cup milk

Directions:

Combine the sugar, flour and baking powder.

In another bowl, combine the melted butter, beaten eggs and milk.

Mix together the dry and wet ingredients. Roll out the dough one half inch thick and cut out doughnuts with a doughnut cutter.

Combine the scraps of dough, roll out and cut out more doughnuts.

Repeat until all dough is used up.

Fry the doughnuts a few at a time, two to three minutes, until slightly brown on the outside.

 Ingredients:

Two cups water

2 hops cones (or 1/2 tsp of pelletized yeast from a brewer’s supply)

2 potatoes, peeled and finely grated

2 tbsp sugar

1 tbsp salt

1 tsp powdered ginger

Yeast (or 1/4 cup of starter from previous batch)

Directions:

Bring the water and hops to a boil. Allow to cool to room temperature. Pour through cheese cloth to remove the hops cones.

Pour the hop infusion over the potatoes, sugar, salt and ginger. Combine well in a loosely covered jar. Add the starter yeast and allow the mixture to rise in a warm place over night, then cover tightly with a lid. Will keep without refrigeration several weeks.

A notable 1887 cookbook suggests that the proper amount to use when making bread is one-half cup of liquid yeast to eight cups of flour.[1]

Making bread with hop yeast

Add one-half cup of liquid yeast to the bowl of a mixer. Also add all the ingredients for a loaf of bread (leave out the yeast) minus one cup of flour.

Mix on high for at least one minute. This is the sponge.

Put the mixer bowl in an insulated cooler with a sealed one-quart container of boiling water. A yogurt container or Mason jar with lid works. This will bring the temperature in the cooler up to 90 degrees or so. 

Allow the sponge to rise until bubbly and about double in quantity. This will take about four hours. After two hours, reheat the water in the heating container.

Put the mixer bowl back on the mixer, add the remaining cup of flour and beat with a dough hook until the flour is combined, then beat for an additional minute at high speed to activate the gluten.

Knead the dough on a floured surface several minutes, then shape and place in a loaf pan that has been greased and sprinkled with flour.

Put the loaf pan in the heated cooler and allow to rise until double in volume (this could take four hours.)

Bake as per the instructions with your bread recipe.

[1]  F. L. Gillette and Hugo Ziemann, The Whitehouse Cookbook, 1887, 

  (Original recipe cut in half)

Ingredients:

1/2 pound pork fat ground fine

1 cup boiling water

1 cup sugar

1/2 pint of molasses

1 pound raisins

1 pound currants

1 tsp cinnamon

1/2 tsp cloves

1 tsp soda

4 1/2 cups of flour

Directions:

Pour boiling water over the fat. Allow to cool then add remaining ingredients.

“Anything else…” in the recipe probably means candied orange or lemon peel, which were common in recipes of the day as was allspice.

Bake a total of two and one-half hours. Start oven at 275 degrees. After thirty minutes, increase to 300 degrees and bake for 30 minutes. Increase oven to 325 degrees and bake for remaining one and one-half hours. Check after one hour to see if it’s baked in the center.

  Preheat oven to: 350 degrees

Ingredients:

1 tbsp butter

1 cup sugar

1/2 cup milk

1 egg

1 tsp baking powder

1 1/2 cup flour

Directions:

[From Boston Cooking School 1896 Cookbook: 

“Cream the butter, add sugar gradually, and egg well beaten; 

“Mix and sift flour, baking powder 

“Add alternately with milk to first mixture: 

“Turn into buttered [pie] pan; 

“Bake [at 350 degrees for 50] minutes. Serve with Vanilla or Hard Sauce.”]

  [Note: Key phrases in videos for boning chickens are “sharp knife,” and “cut as close to the bone as possible.”

This recipe also calls for a tablespoon of onion juice. To obtain that, chop finely one-half cup of onion. Mash it with a mortar and pestle, then dump the mashed onion into a square of cheese cloth. Pull up the corners and squeeze out the juice.

The boned chicken is intended to be sliced and eaten cold.]

Ingredients:

(Poaching liquid)

2 quarts water

One large slice of onion (about one cup)

1 tsp salt

1/2 tsp ground pepper

Bones from chicken

(Chicken)

4-5 pound chicken

(Stuffing)

1 pound ground veal

1/4 pound ground salt pork or pork fat (or loose sausage)

1 tbsp butter

1 tbsp lemon juice

1 tsp salt

1 tsp onion juice

1 tbsp chopped parsley

Cayenne pepper

1 egg

Directions:

This is basically a sausage made by carefully removing all the bones from a chicken, keeping the skin intact, wrapping it around a sausage filling, tying it up with string and summering it.

If you don’t want to bone the chicken yourself, have your butcher bone a chicken and give you the bones as well as the meat. Simmer the bones in two quarts of water, a slice of onion (about one cup), salt and pepper in a stock pot to prepare the poaching liquid for the chicken.

If you do bone the chicken: put two quarts of water and a slice of onion (about one cup), salt and pepper in a stock pot and bring it to a boil. Turn it down to a simmer and drop the bones into the pot as you free them from the chicken. This will begin to make the stock for poaching the chicken.

Combine the stuffing ingredients. Place the boned chicken, skin-side down, on a cutting board with three pieces of kitchen twine underneath. Place the stuffing in the middle. Fold the chicken meat and skin over the stuffing to make a package and tie it together with the string. Tie in the other direction with a single piece of kitchen string.

Place the chicken on the bones in the pot and simmer for one hour or until a meat thermometer inserted in the center of the filling reads 160 degrees. 

Allow the chicken to cool in the water it was cooked in.

  Preheat oven to: 375 degrees 

Ingredients:

(pudding)

3 egg whites (use the yolks for the custard, below)

3 tbsp powdered sugar

1 1/2 cups pitted prunes

(custard for topping)

2 cups milk

3 egg yolks

Flavoring (1/2 tsp orange extract works well)

4 tbsp powdered sugar

Directions:

(pudding)

Simmer the prunes in water to cover for 15 minutes or until soft. Drain the water, chop the prunes and set aside to cool.

Beat the egg whites until they hold peaks then beat in the powdered sugar.

Fold in the prunes.

Pour into buttered and floured baking dish and bake for 20 minutes at 375 degrees. A cake tester or toothpick should come out clean. Be careful not to over bake,

(custard topping)

Combine milk and beaten egg yolks in the top of a double boiler. Heat, stirring continuously until thickened, about five minutes. Add sugar and flavoring to taste. Remove to dish or onto servings of pudding immediately.

  Ingredients: 

4 cups flour 

1 1/2 tsp baking powder 

3 eggs separated 

2 cups sugar 

1 cup butter 

1/2 cup milk 

4 oz. baking chocolate 

1 tsp vanilla or lemon extract 

Currant jelly  

Preheat oven to: 350 degrees  Directions: 

Combine the flour and baking powder and set aside.  

Beat together the egg yolks, butter and sugar. Combine with milk.  

Beat egg whites until they hold peaks then stir into the batter. 

Gently stir in the flour.  

Divide the batter into two bowls. Flavor one with the vanilla and the other with the (melted) chocolate.  

Alternately add large spoonsful of white batter and chocolate to two layer pans, until all batter is used,  

Bake at 350 degrees for 30 minutes.

Cool on rack then stack two layers together with a filling of currant jelly. 

Preheat oven to: 325 degrees 

Ingredients:  

2 pie shells  

4 eggs, separated  

2 cups milk 

1 1/2 cups sugar 

1/4 cup butter 

Juice of one lemon 

Zest of one lemon 

2 tbsp flour  

Directions: 

Separate four eggs. Set the yolks aside and place the whites in a mixer bowl. Beat until stiff.  

In a large sauce pan, bring the milk to a boil and remove from heat and allow to cool slightly – 5 minutes. 

Stir in the sugar until it dissolves. Add the butter, lemon juice, lemon zest and flour. Combine well.   

Stir in the egg yolks and combine well.  

Fold into the egg whites.

Divide between two pie shells and bake at 325 for one hour.

 Ingredients:

1 tbsp yeast dissolved in 1/4 cup of water (plus 1 tsp sugar)  

4 1/2 cups flour 

3/8 cup sugar 

1/2 tsp mahaleb

2 eggs 

1/2 cup milk 

1 stick butter plus 1 tbsp butter) 

1 egg (beaten) 

Sesame seeds  

Directions: 

Combine the yeast, water and sugar and allow to proof. 

In the bowl of a mixer, combine the flour, sugar and mahaleb.  Add the yeast mixture and combine well  

Add the eggs and combine.  

Melt the butter, mix with the milk, then add to the other ingredients and mix well.  

Allow to rise for three hours.  

Divide the dough into four equal pieces. Cut each ball into three equal pieces. With the hands, roll the dough out into a long roll, one inch in diameter. 

Braid three of the rolls together. There should be four braids.  

Brush with beaten egg and sprinkle with sesame seeds.  Arrange on a baking sheet and allow to rise for one hour.  

Bake at 375 degrees for 15 minutes.  

(From Chicamacomico Cookery, pp 47-8)  

Ingredients: 

 1 pound raisins 

2 cups water (for simmering raisins)

1 cup cold water (to be added after simmering)  

2 cups sugar 

3 cups flour 

1 tbsp nutmeg 

1 tbsp allspice 

1 tbsp cinnamon 

12 oz chopped dates 

1 pound mixed candied fruit 

1/2 cup chopped nuts  

1/2 pound (two sticks) butter, melted  

Directions:  

Simmer the raisins in the water for 16 minutes then add the cold water and pour into mixing bowl.   

Mix in the sugar, flour, spices, dates, mixed fruit and nuts and combine well.   

Melt the butter in a 9 by 13 baking pan. Pour the batter into the butter in the baking pan and bake at 350 degrees for one hour. 

Note: have ingredients at room temperature.  

Ingredients: 

2 cups flour 

1 teaspoon cloves 

1 tablespoon cinnamon 

1 tsp baking soda  

3/4 cup butter 

1 cup sugar 

3 eggs 

1 cup jam (blackberry, apricot or strawberry seem to be traditional) 1 cup jam for filling  

Directions: 

Mix the flour, cloves, cinnamon and baking soda and set aside.  

Cream the butter and sugar in the bowl of a mixer. Add the eggs and jam and mix well. Add the flour-spice mixture and beat until the batter is well combined.  

Divide the batter between two eight-inch layer pans and bake at 375 degrees for 25 minutes.  

When cool, spread more jam between the layers and sprinkle the top with powdered sugar.  

Ingredients: 

1 apple, pared and quartered 

3/4 cup milk (at room temperature) 

3 tbsp sugar 

1 tbsp flour 

1/4 tsp cinnamon 

1 tbsp butter  

Directions:  

Line a nine-inch tart pan with dough. 

Peel and core the apple and cut it into 16 pieces.

In a mixing bowl combine the flour, sugar and cinnamon. Add the sliced apples and stir to coat them evenly with the flour-sugar mixture.

Arrange the apple slices around the edge of the tart shell. 

Pour the remaining flour-sugar mixture evenly over them. 

Carefully pour the milk over them and top with the butter. 

Bake for 1 hour at 350 degrees.

  Allow to cool completely before serving.   

 (From the recipes of Florence Sell, 1914-1988, of Quakertown, Pa.)  

Ingredients: 

2 3/4 cups flour 

2 tsp cream of tartar 

1 tsp baking soda 

1/4 tsp salt  

1 cup shortening or butter 

1 1/2 cups sugar 

2 eggs   

(for topping) 

2 tbsp sugar 

2 tsp cinnamon  

Directions:  

Combine the flour, cream of tartar, baking soda and salt and set aside. 

 In mixer bowl, cream the shortening or butter then add the sugar and combine well. Add the eggs and combine. Add the flour mixture and beat until a soft dough forms.  

Mix the sugar and cinnamon topping in a separate bowl.  

Roll the cookie dough into balls about 1 1/2 inches in diameter, roll them in the cinnamon-sugar mix and place on an ungreased baking sheet. 

Bake at 400 degrees 7-10 minutes.   

Heat oven to: 350 degrees  

(Note: it is important to thoroughly mix the butter, brown sugar and flour).  

Ingredients:  

Four tablespoons butter (1/2 stick) at room temperature 

1 3/4 cups brown sugar 

1/2 cup molasses   

1 1/4 cups flour 

1/4 tsp baking soda  

Directions:  

Cream the butter in the bowl of a mixer. 

Add the brown sugar and combine well (this is important).  

Add the molasses and beat to combine well (again, important).  Combine the baking soda with the flour and add to mixer bowl. Combine well  

Roll into balls 1 1/2 inch in diameter and place on baking sheets  

Bake at 350 for 8 minutes.  

Remove baking sheets from oven and allow the cookies to cool for five minutes before removing them.

   Makes about 25 cookies.  

Lithuanian soup from Port Carbon-New Philadelphia area of Schuylkill County (Feb. 2022)  

Ingredients: 2-3 pound pork shoulder, cut in half to expose marrow in bone 

8 cups water 

2 cups potatoes, cut in 1/2-inch dice 1 cup Barley 

3 cups fresh kale, chopped 

1 medium onion, chopped coarsely

1 clove garlic, chopped finely 

1 tsp salt

1 tsp pepper

Directions: Roast the pork at 375 degrees for one and one half hours to brown the outside  

Put the pork and juices and fat from the baking pan in eight cups of water with a sliced medium onion, large carrot and stalk of celery. Bring to a boil and simmer for 1-2 hours.  Discard the vegetables. 

Remove the pork and pick the meat from the bone, discarding the bone, gristle and fat.  

Return three cups of the shredded meat to the stock with the barley and kale and simmer until the barley is tender, 30 minutes.  

Add the potatoes, onion and garlic and simmer for 20 minutes, or until the potatoes are tender.  

  Ingredients:

8 cups green tomatoes 

4 cups onions 

1/4 cup pickling salt 

1 cup vinegar 

1 cup water 

1 1/2 tbsp white mustard seed 

3/4 cups sugar 

3/4 tbsp black pepper 

1 cup vinegar 

Directions:

Slice the tomatoes and onions. Sprinkle with the 1/4 cup of pickling salt and allow to stand overnight. Rinse in cold water and drain.

Chop into 1/2-inch dice and drain.

Bring the cup of water and cup of vinegar to a boil. Put the tomatoes and onions in the solution, bring to a boil then remove from heat and drain. Return to the kettle with the mustard seed, sugar, black pepper and cup of vinegar.

[Bring to a boil, simmer 10 minutes then can.

Makes four pints.]

  Ingredients:

(pudding)

1 cup suet

3 cups flour

2 tsp baking powder

Pinch of salt

1 cup milk

1 cup molasses

1 cup chopped raisins

1 cup chopped apples

(sauce)

1 tbsp butter

1/2 cup sugar

1 egg

1 tbsp flour

2 cups milk

1/4 tsp flavoring extract

Directions:

(Pudding)

Combine the suet, flour, baking powder and salt in bowl of mixer and combine well.

Add the milk and molasses and combine.

Fold in the raisins and apples. Pour into pudding basin and steam for three hours.

(Sauce)

In mixer bowl, combine the butter and sugar. Add the egg and combine well. Add flour and mix, then add the milk.

Gently heat in a sauce pan until it thickens, remove from heat, add the extract and serve.

  Ingredients:

2 eggs

2 tablespoons cider vinegar

2 tablespoons sugar

2 tablespoons water

8 oz. package of cream cheese

4oz package of cream cheese with chives 

Directions:

Mix eggs, vinegar, sugar and water in a sauce pan and barely bring to a boil, stirring constantly until it thickens.

Remove pan from heat and beat in the cream cheese.

Ingredients:

4 1/4 cups water

1 1/4 cups vinegar

1/3 cup sugar

1/8 cup salt

fresh dill heads an stems

garlic

Directions:

Mix water, vinegar, salt, sugar, dill and garlic in a large jar.

Slice the cucumbers and add to jar.

Refrigerate.

These pickle in about 24 hours.

 Ingredients:

Whites of two eggs beaten to a stiff froth

1/2 cup flour

1 cup grated cheese

Salt

Pepper

Directions:

Combine the flour, finely grated cheese, salt and pepper and set aside.

Beat the egg whites to a froth, then fold in the flour-cheese mixture.

Roll into one-half inch balls and deep fry in 375-degree oil until slightly browned on the outside.

To roll the balls: cover a cutting board with flour. Grease and flour the hands, pinch off enough dough to make a half-inch ball. Roll into a ball on floured hands and put in flour on cutting board. 

To deep fry:  In order to keep the cheese balls from frying together, hold the cutting board over the fat and roll the balls, one at a time, into the fat.  Fry, in batches of about a dozen, until they are slightly brown, about four minutes.

Preheat oven to: 375 degrees

Ingredients:

3 cups graham flour

1 tbsp sugar

1 tsp salt

1 tsp baking soda

2 cups buttermilk or sour milk

Directions:

Combine the flour, sugar, salt and baking soda. Combine with the buttermilk or sour milk.

Pour into greased loaf pan and allow to stand for one hour.

Bake at 375 degrees for 60 minutes.

  Preheat oven to: 300 degrees

Ingredients:

Whites of three eggs

3/4 cup sugar

3/4 cup nuts, chopped fine

1 tbsp flour

Directions:

Beat the egg whites until stiff enough to hold peaks. Fold in the remaining ingredients.

Drop by tablespoon full onto two baking sheets lined with parchment, keeping them at least two inches apart to allow for them to expand.

Bake at 300 degrees for 20 minutes.

Preheat oven to: 350 degrees

Ingredients:

3 cups self-rising flour

1 1/2 sticks butter (three quarters of a cup)

1 tbsp sugar

2 cloves garlic, chopped finely

1 1/2 sharp cheddar cheese, grated

1 tbsp finely chopped fresh rosemary

1 cup milk

Directions:

Put all the ingredients except the milk in a food processor and combine well. Add milk and run the machine until a dough forms, about 20 seconds. Do not over beat.

Dump the dough onto a floured surface and knead until it just holds together.

Roll out three-quarters of an inch thick.

Using a biscuit cutter, cut out the biscuit and arrange on ungreased baking sheet. Combine the scraps and re-roll them until all the dough is used. This makes about 12 biscuits.

Bake at 450 degrees until slightly browned, 12-14 minutes.

  Preheat oven to: 375 degrees

Ingredients:

1/2 cup butter (at room temperature)

1/2 cup shortening

1 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs

2 3/4 cups flour

12 oz chocolate chips

1 1/2 cups chopped walnuts

Directions:

In mixer bowl, beat the butter and shortening. Add the sugars, baking powder and salt and combine.

Add the vanilla and eggs and combine.

Add 1 3/4 cups of the flour and combine. Then beat at high speed for about 20 seconds.

Stir in the remaining cup of flour, nuts and chocolate chips.

Using a two-ounce scoop, drop the cookies on an ungreased cookie sheet.

Bake at 375 degrees for 12 minutes.

Preheat oven to: 375 degrees

Ingredients:

3 eggs

1 1/2 cups brown sugar

1 tsp soda

1 tsp cinnamon

1 cup butter

1/3 cup hot water

2 1/2 cup flour

1/2 pound raisins

1 cup (or more) nuts

Directions:

In bowl of mixer combine well the eggs, brown sugar, soda, cinnamon and butter.

Add the hot water and combine well. Add the flour one cup at a time and combine.

Fold in the raisins and nuts.

Directions:

Drop by heaping teaspoonful on greased baking sheet. Bake 375 for 8- 10 minutes. 

Ingredients:

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tbsp caraway seed

1/2 tsp salt

1 egg

3/4 cup buttermilk

1 tbsp butter, melted

3/4 cups raisins

Directions: 

Combine the flour and remaining dry ingredients in a mixing bowl.

Beat the egg then stir in the buttermilk, butter and raisins.

Pour the wet ingredients into the dry and knead by hand to make a consistent dough. Roll into a ball and drop onto a greased baking sheet or pan.

Cut two gashes in the top to form a cross.

Bake in a 375-degree oven for 45 minutes, covering with aluminum foil after 25.

  Preheat oven to:400 degrees

Ingredients:

(oil pie crust)

2 cups flour

1/2 cup olive oil

5 tbsp cold water

1/2 tsp salt

(filling)

4 cups cauliflower, broken into small pieces

1/2 cup chopped onion

1/2 cup chopped tomatoes

2 tbsp capers chopped

1 tbsp thyme

1 tbsp lemon juice

3 tbsp olive oil

1 large can oil-packed tuna (or 12 oz. fresh tuna or mahi-mahi)

1 large clove garlic, chopped fine

2 tbsp parsley, chopped

Directions: 

(crust)

Combine all crust ingredients in food processor. Set aside one-third of the dough for the top crust. Roll out two-thirds of the dough and line a pie pan. Roll out the reserved one-third for the top of the pie and set aside.

(filling)

Sauté cauliflower in olive oil until it begins to soften, 2-3 minutes. Add remaining ingredients, except the fish, and continue sautéing. Turn heat to low and cover. Cook five minutes the and the fish. 

Put the filling ingredients in the pie shell and cover with the top crust. Cut five slits in the top crust to allow steam to escape.

Bake 400 degrees, 40 minutes.

Ingredients:

3 squares unsweetened chocolate (chopped)

1/2 cup (one stick) butter

1 cup sugar

1/2 teaspoon vanilla

3/4 cup milk

1 egg plus an additional yolk

2 cups flour

2 level teaspoons baking powder

1 cup raisins

1 cup chopped walnuts

Directions:

Heat chocolate and butter in sauce pan until chocolate is melted. Pour into bowl of mixer, add sugar and vanilla and combine.

Add milk and combine.

Add egg and yolk and combine.

Add flour and baking powder and combine.

Fold in raisins and walnuts.

Drop in 1/8 cup amounts onto greased baking pans. Bake at 375 degrees for 12 minutes.

Allow to cool on baking sheets for 2-3 minutes before removing to rack to cool.

 Ingredients:

1 pound cucumbers, washed and sliced 1/8 inch thick

1 cup sweet onion, sliced 1/8 inch thick

1/4 cup brown sugar

1/4 cup cider vinegar

1/4 tsp salt

1/2 tsp dry mustard

1/2 tsp yellow mustard seed

1/2 tsp turmeric

1/2 tsp celery seed

Directions:

Combine all ingredients in a large mixing bowl and toss well. Put in a covered bowl and keep in the refrigerator, tossing daily. The salt and seasonings will draw water from the cucumbers and create a liquid marinade in the bottom of the dish. 

Allow the pickles to set overnight before eating.

(Note: this recipe is from our upcoming book “To Great Grandmother’s House We Go; American comfort food from the 1960s, 50s and before.”)

Ingredients:

2 slices of bread cut in small pieces

1/3 cup milk

1/4 cup ketchup

1/4 cup onion

1 tsp salt

2 tsp horseradish

2 tsp Worcestershire sauce

1 tsp mustard

1 1/2 pound ground beef

Directions:

Combine all the ingredients except the beef and mix well. Add the ground beef and mix well. 

Form into six patties and fry or grill.

(Metropolitan Life 1918 Cookbook, pp 56)

Ingredients:

1 cup molasses

1 cup corn syrup

1 1/2 cups boiling water

2 cups raisins

2 tablespoons fat (use Crisco if you want to try for authenticity)

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

3 cups flour

1 tsp baking soda

2 tsp baking powder

Directions:

Bring the first nine ingredients to a boil in a sauce pan. Allow to cool.

Combine the flour, baking soda, baking powder and add to the liquid mixture.

Pour into two greased loaf pans. Bake 375 degrees for 45 minutes.

Ingredients:

1/2 pound butter

1 pound brown sugar

1 pound flour

3 eggs

1 cup sour milk (or buttermilk)

1 tablespoon soda dissolved in the milk

1 tablespoon cloves

1 tablespoon cinnamon

1 cup nuts

1 pound raisins

1 pound currants

Directions:

In the bowl of a mixer, cream the butter and brown sugar. Add the eggs and beat well. Add the sour milk, baking soda, cloves and cinnamon and combine. Add the flour and beat again.

Fold in the raisins, currants and nuts, turn into a 9-by-13-inch cake pan and bake at 350 degrees for 50 minutes. 

Alternately you can put it in two eight-inch layer pans and bake for 40 minutes.

Pan: 10-inch springform pan

Preheat oven to: 350 degrees

(Note: having all ingredients at room temperature will be helpful.)

Ingredients:

(bottom crust)

1 1/2 cups salted pretzel crumbs (pulse in food processor)

1/3 cup (2/3 stick) butter, melted

(filling)

5 eight-ounce blocks of cream cheese (at room temperature)

1 1/2 cups sugar

3/4 cup creamy peanut butter

3 large eggs

2 tsp vanilla

(icing) 

8 oz sour cream

3 tbsp creamy peanut butter

1/2 cup sugar

Directions: 

(bottom crust)

Grease the spring-form pan.

Combine the pretzel crumbs and melted butter. Press into the bottom of the spring-form pan. Bake at 350 degrees for 10 minutes.

(filling)

Beat the cream cheese until it’s fluffy.

Gradually add the sugar and peanut butter and continue beating. 

Add the eggs one at a time, beating after each one. Add the vanilla, mix thoroughly and pour into the greased spring-form pan.

Bake at 350 degrees for 40 minutes. 

Turn off the oven, open the oven door partially and leave the cheese cake in the oven for 30 minutes.

(Icing) 

Combine the sour cream, peanut butter and sugar. Spread on warm cheese cake. Chill eight hours.

 Ingredients:

6 eggs

3 tbsp brown sugar

1 cup water

1/3 cup cider vinegar

2 whole cloves

1 15-oz can sliced or whole red beets

Directions:

(to hard boil the eggs) Place the eggs in a sauce pan and cover with cold water. Bring to a boil then turn down to a simmer. Simmer for 20 minutes then pour off the hot water and carefully place the eggs in a bowl of water with some ice cubes. Allow them to cool completely, about 30 minutes. Peel them and set aside.

Put the sugar, water, vinegar and juice from the beets in a mixing bowl and stir until the sugar is completely dissolved.

Pour the beets and eggs into a jar large enough to hold them. Add the cloves and pour the sugar-water-vinegar-juice mixture over them.

Allow the eggs to pickle at least overnight in the refrigerator before eating them. They will keep, refrigerated, and continue to pickle for weeks.

[Note: fresh eggs do not peel easily, so, keep them in the refrigerator for about a week before hard boiling them.]

  Preheat oven to: 350 degrees

Ingredients:

1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

1 tsp vanilla

2 cups crushed potato chips

1/3 cup chopped nuts (slivered almonds)

2 cups flour

Directions:

Cream the butter, sugar and vanilla. Add the chips and nuts and mix. Stir in flour.

Form into one-inch balls, roll in sugar and place on baking sheet with room to expand. Flatten with a small glass.

Bake at 375 degrees for 15-16 minutes.

  Preheat oven to: 400 degrees (Fh.)

Ingredients:

(for crust)

2 cups flour

½ tsp salt

½ cup olive oil

5 tbsp cold water

(for filling)

4 cups cauliflower broken into bite-size pieces

½ cup coarsely chopped onion

½ cup chopped tomato

2 tbsp capers, chopped

1 tbsp thyme

1 tbsp lemon juice

3 tbsp olive oil

1 12 oz. can oil-packed tuna (or 12 oz mahi-mahi cut in bite-size pieces) 

Directions:

(For crust)

Blend the flour and salt in food processor with a chopper blade. Mix the olive oil and water and add to the machine while it is running. Continue running the machine 20-30 seconds until the wet and dry ingredients are well combined. Roll out 2/3 of the dough and line a pie plate with it. Roll out the remaining third to be used as a crust.

(For the filling)

Sauté the cauliflower for 2-3 minutes in the olive oil and the oil squeezed out of the tuna can. Add the remaining ingredients except the tuna, cover and simmer 5 minutes.

Add the tuna (or mahi-mahi) to the ingredients in the pan and pour into the prepared pie pan. Cover with the remaining third of the dough.

Bake at 400 degrees for 40 minutes.

Preheat oven to: 350 degrees

Ingredients:

4 cans refrigerator biscuits

2 tsp cinnamon

2/3 cups sugar

(butter-sugar coating)

1 cups sugar

1 1/2 sticks butter

(optional)

Raisins and nuts

Directions:

Mix the cinnamon and sugar in a large bowl.

Melt the butter for the butter-sugar coating, add the sugar and bring to a boil.

Open the biscuits and cut each one into fourths. Place in the bowl with the cinnamon and sugar and coat them well.

Place half the coated biscuit pieces in a well greased tube pan mixing well with half the nuts or raisins if using. Sprinkle with half the butter-sugar coating. Add the other half of the coated biscuits and remaining nuts or raisins, mixing well, then sprinkle with the other half of the butter-sugar coating.

Bake in a 350-degree oven for 45 minutes.

Place a platter over the tube pan and invert to dump the cake out.

 Ingredients:

6 cups beef stock

2 large onions, sliced thinly

1 cup sliced mushrooms

1/2 cup sliced almonds

3 tbsp butter

2 tbsp sherry

2 tsp Worcestershire sauce

2 cups croutons

1 1/2 cup shredded Swiss cheese

Directions: 

In a large stock pot, combine the stock, onions, mushrooms, almonds, butter, sherry and Worcestershire sauce. Bring to a boil and simmer, covered, 10 minutes or until the onions are tender.

Ladle into four bowls, top with croutons and cheese and place the bowls under a broiler until the cheese melts. 

  Ingredients:

1 pound of beef, chopped or cubed finely (sirloin is nice)

1 large onion, chopped finely 

3 tbsp olive oil

2 qt. beef stock

1 carrot, chopped finely

1 rib celery, chopped finely

6 oz orzo

Directions:

Brown beef and onions in olive oil. Add stock and simmer for 30 minutes.

Add carrot and celery and simmer 15 minutes until soft.

Add orzo and simmer 10 minutes until done.

It can be served with parmesan cheese.

Ingredients:

1 cup onions, chopped

1 cloves garlic, mashed

3 tbsp olive oil

1/2 cup dry red wine

4 cups canned, chopped tomatoes

4 oz tomato paste

1tsp beef soup base

1 tsp basil

1 bay leaves

1/2 tsp salt

1/4 tsp allspice

1/4 tsp marjoram

1/4 tsp thyme

1/8 tsp oregano

1/2 tsp cocoa

(ingredients equivalent to Spatini seasoning mix)

1 tsp beef soup base

1 1/2 tsp powdered sugar

1 tsp corn starch

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp onion powder

1/8 tsp garlic powder

pepper

Directions:

Sauté the onion and garlic in the olive oil until they are soft. Turn heat to high and pour in the wine. Reduce by 1/2.

Add the tomatoes and remaining ingredients and simmer one hour or until thick.

(from the recipes of Joan Knechel of Quakertown, Pa.)

Ingredients:

(garnish)

3 slices of bacon, cut in 1/2-inch dice and fried until crispy

4 hardboiled eggs, chopped coarsely

(soup)

3 large potatoes, cut in 3/4-inch dice

1 cup coarsely chopped onion

1/2 cup celery, chopped coarsely

1 tbsp parsley flakes

1 tsp salt

Pepper to taste

1 can cream of mushroom soup

1 can evaporated milk

Directions:

Fry the bacon and hard boil the eggs and set aside.

Cook the potatoes, onion, celery and seasoning in water to cover for 20 minutes.

Stir in the mushroom soup and milk and heat.

Serve the soup in bowls and garnish with the bacon and hard-boiled eggs.

Ingredients:

(for ham and the stock)

One meaty ham bone (the end of a spiral-cut ham is great) or a smoked ham hock

6 cups of water

1 stalk of celery, chopped in pieces

1 large carrot, chopped in pieces

1 large onion, cut in eights

(for the noodles)

1 beaten egg

1/2 tsp salt

1/2 cup of flour

(for the final dish)

1 cup coarsely chopped celery

1 cup coarsely chopped carrot

1 cup coarsely chopped onion

1-2 medium potatoes, peeled and cut into 1-inch cubes

Directions:

(noodles)

Combine the egg, salt and flour to make a pliable dough. A food processor is excellent for this. Flour a work surface well and roll the dough out to about 1/8 to 1/16 of an inch thick. You will need to dust the dough, top and bottom, as well as your rolling pin as you do this. It might take some experimenting. If the dough is too wet and is sticking, put it back in the food processor with some additional flour, or just knead some flour in by hand. If it’s too dry, put it back in the food processor with a teaspoon or so of water and run the machine to remix it.

Work to roll the dough thin since the noodles will absorb the chicken stock and swell up considerably when they cook. The leftovers will really absorb the stock overnight.

Using a sharp knife cut the dough into one-inch squares. You can allow them to dry (well-floured so they don't stick to the surface they're on) while the ham simmers.

In areas of Pennsylvania where pot pie is part of the food culture, you can buy pot-pie noodles in grocery stores. They are quite good. If you use them, check the cooking time before you plan your meal. They take a considerable time to cook.

(ham and the stock)

Simmer the ham bone in the six cups of water with the celery, carrot and onion for at least two hours. You can use a crock pot for this. The meat will be falling off the bone. Drain the stock into a soup pot. Add an additional cup of water to make up for what has boiled away. Discard the onion, celery and carrot. Pick the meat from the bones, chop coarsely and set aside.

(final dish)

Bring the stock to a boil, add the chopped celery, carrot, onion and potatoes. Cook on medium heat for five minutes. Add the noodles a few at a time. Simmer 10 minutes then check if the noodles and potatoes are cooked enough. 

Add the ham, check to see if it needs salt, heat through and serve.

Ingredients:

2 tbsp pickling salt

1 tbsp brown sugar

1/4 tsp coarsely ground pepper

1/2 tsp juniper berries, crushed OR sprigs of fresh dill 

1 pound piece of salmon. Ask the fish counter folks to cut a piece as uniform in thickness as possible, generally from the thick end.

Splash of vodka

Directions:

Mix the salt, sugar and pepper, juniper (if using) and set aside.

Place a large piece of plastic wrap on the counter, sprinkle on half the salt-seasoning mix, lay the salmon fillet, skin side down, on that, splash the top of the salmon with vodka, cover it with the remainder of the salt mix then lay on the dill sprigs (if using).

Wrap up the fillet with the plastic wrap, put it in a baking dish and weigh it down with the brick. Refrigerate it for four days, turning the fish every day.

The effect of the curing is to draw the water from the salmon, make it firmer and flavor it with the salt and seasonings.

To serve:

Remove the salmon from the plastic wrap, lay it skin side down on a cutting board and cut slices, on the diagonal, as thin as you can get them.

Eat it on sourdough rye bread (the kind with caraway seeds) with sour cream, capers and chopped hard-boiled egg.

Goes well with vodka or sparkling wine.cial media? Share their great stories to help turn potential customers into loyal ones.

Ingredients:

2-3 cups of leftover mashed potatoes

1 egg, beaten

1/2 cup finely chopped onion

1-2 tbsp flour

Cooking oil

Sour cream

Directions:

Mix all the ingredients.

Wet your hands and form into six flat, oblong cakes about one-half inch thick. After you form them, lay them out on a surface that has been heavily covered with bread crumbs. Sprinkle more bread crumbs on top and press it into the potato.

Heat about a quarter inch of cooking oil (I like peanut oil) in a large frying pan over medium heat and carefully -- using a spatula -- lift the potato cakes and place them in the oil. They fall apart easily, especially before they have been fried, so, handle them carefully.

After they have browned 2-3 minutes, CAREFULLY, turn them over and brown the second side. I scoop them up with a spatula and hold them against it with a butter knife while I turn them over, being careful not to splash the cooking oil in the pan. Brown on the second side for 2-3 minutes.

Serve with sour cream.

Ingredients:

6 cups potatoes, peeled and sliced

2 cups grated sharp cheddar cheese

1/2 cup milk

1 quart (two pounds) sauerkraut

3 cups coarsely chopped onion

5 tbsp butter

1 package lasagna noodles

Directions:

Cook the potatoes, mash them, put them in a mixer bowl and mix in the milk and cheese.

Put the sauerkraut in a sauce pan with water to cover and bring to a boil.

Sauté the onion in the butter until it is slightly browned.

Cook the lasagna noodles according to package directions.

Grease a 9 x 13-inch baking dish and cover the bottom with one third of the lasagna noodles. Cover them with the mashed potato-cheese mix.

Cover with a layer (one third) of noodles. Cover that with the drained sauerkraut.

Cover the sauerkraut with the remaining one third of the noodles.

Cover that layer with the browned onions and butter.

Cover the pan with aluminum foil and bake in a 375-degree oven for 25 minutes. 

 Ingredients:

Peel of two oranges, only the orange part (the white pith is bitter)

1 cubic inch piece of fresh ginger

20 pepper corns

10 allspice berries

Pinch of saffron

1/2 tsp cardamom

10 whole cloves

1/2 tsp caraway seed

1-inch piece of cinnamon stick

2 cups a good craft vodka

8 oz (by weight) honey 

Directions:

Put the orange peel and spices in a quart jar and add the vodka. Seal the jar and allow the mixture to infuse for two days.

Put the honey in a large measuring cup or mixing bowl and warm slightly in the microwave. Pour the infused vodka into the honey and discard the solids.

Put in a bottle with a tight lid.

Ingredients:

4-5 dried shiitake mushrooms

2 cups water

2 slices bacon, cut in 1/2-inch pieces

1 pound meat (venison, pork, beef), cut in bite-size pieces

1 pound smoked sausage (kielbasa, or something similar) sliced

1 cup onion, coarsely chopped

1 tbsp flour of potato starch.

1 quart sauerkraut

2 cups tomatoes

1 large carrot, thinly sliced

1 cup fresh mushrooms

1 tbsp soy sauce

Directions:

Put the dried mushrooms in a sauce pan with two cups of water and simmer for 30 minutes.

Remove the mushrooms, slice them thinly and set aside.

In a Dutch oven or large stock pot, render the bacon. Add the meat and onion and sauté until the onion turns translucent: five minutes.

Add the flour or potato starch to make a roux.

Add the mushroom stock, sliced mushrooms and remaining ingredients and simmer 45-minutes.

It can be eaten with sour cream.

Oven: 350 degrees

Ingredients:

1 cup sugar

1/4 pound butter, softened to room temperature

4 eggs, beaten

3 1/4 cups flour

2 tsp lemon extract

1 cup powdered sugar

Directions:

Cream the sugar and butter with a mixer. Add the eggs and lemon extract and beat vigorously for a minute.

Add the flour, 1/2 cup at a time, running the mixer after each addition.

Sprinkle the powdered sugar on a counter and roll out the dough 1/2 inch-thick in a rectangle 16-inches long.

Cut the dough into 1/2-inch slices (16-inches long), then cut the slices into four-inch long pieces.

Join the ends to form them into circles and place on a well-greased baking sheet.

Bake at 350 for 12-15 minutes.

This recipe is half the 1876 original. It makes about five dozen cookies.

The National Cookery Book is available in .pdf format from the Library of Congress: https://www.loc.gov/resource/rbc0001.2016bit24215c2/?sp=1

  Preheat oven to: 350 degrees

Ingredients:

(For mashed potatoes)

4 tbsp butter

1/2 cup onion, cut in 1/4-inch dice

4 cups of potatoes, peeled and sliced 1/4 inch thick

1/4 cup half and half or canned milk

1/2 cup celery, diced finely

(For casserole)

6 cups bread cut in one-inch cubes (dried overnight)

Milk to wet the bread crumbs

1/2 cup chicken stock

1 egg, beaten

1 tsp salt

1 tsp pepper

1/4 cup parsley flakes

1 1/2 tbsp poultry seasoning (or equal parts sage and savory)

Directions:

Sauté onion and celery in butter until soft.

Cook potatoes until they are soft, about 25 minutes, then whip them with half and half and butter. Mix in the celery and onion.

Wet the bread cubes with a little milk, then wring them out and combine with the potato mixture, stock, egg and seasonings. It should be the constancy of thick pudding

Turn into a 9 x 13 baking dish, dot with butter and bake at 350 for 1 1/2 hours or until slightly brown and crusty on top.

You also can make this in a crock pot and leave it on warm to keep until ready to serve.

Ingredients:

2-3 tbsp bacon drippings or lard

1 pound pork cut in 1/2 inch dice

1 cup onions, chopped coarsely

1 cup celery, chopped coarsely

1 quart tomatoes

10 allspice berries

2 cups cabbage, chopped coarsely

1/2 tsp salt

Directions:

In a Dutch oven or large soup pot, slightly brown the pork in the bacon drippings. Add the onions and celery and sauté until the vegetables are soft (3-4 minutes.)

Add the tomatoes and allspice and simmer for 30 minutes.

Add the cabbage and simmer for one hour.

Serve over rice.

Ingredients:

2 pounds ground beef

1 cup celery, chopped coarsely

1 cup onion, chopped coarsely

3 cups tomato puree

½ tsp salt

¼ tsp pepper

1 cu water

4 allspice berries

1 cup macaroni

2 cups water

Directions:

Sauté beef, celery and onion until beef is cooked. Add remaining ingredients and simmer two hours.

Add macaroni and two cups water and simmer 20 minutes or until macaroni is cooked.

Serve with Saltine crackers.

Oven temperature 250

Ingredients:

2 quarts sauerkraut

1 1/2 cup water

3/4 cup rice

1/8 cup lard

2 onions

2 cloves garlic, minced

1 1/4 pound ground pork

salt

pepper

1 tbsp paprika

1/4 pound lean bacon, cut in 1/4-inch pieces

¼ pound smoked sausage sliced thinly

1 cup sour cream

Directions: 

Place the sauerkraut in a large saucepan, add water to cover and simmer 20 minutes.

Bring the 1 1/2 cups of water to a boil and add salt and rice. Simmer 10 minutes. Drain.

Heat the lard in a skillet and cook the onions in it. Add the garlic, pork, salt, pepper and paprika. Cook, stirring 10 minutes.

In a skillet, cook the bacon. Add the sausage, cook three minutes. 

Mix the bacon-sausage mixture with the onions, garlic and paprika mixture.

To assemble the casserole:

Line the bottom of a large greased casserole with one fourth of the sauerkraut. Add layers of 1/3 of the meat mixture, 1/3 of the sour cream and 1/3 of the rice. Repeat the layering, ending with sauerkraut on top.

Bake covered in the 250-degree oven for one hour. Remove the cover and bake another 30 minutes.

  (Pickled sweet and sour peppers from Glissandra Neitzel of  Rittersgrün, Sachsen, Germany )

Ingredients:

7 cups peppers

10-12 cloves of garlic, crushed

Half cup brown sugar

1/4 cup vinegar

Salt and pepper

Directions:

Mix together and roast in 350-degree oven for 20-30 minutes.

Allow to cool then bottle

It should have a sweet, sour and salty taste. It you prefer, add cayenne pepper or more garlic.

This recipe also works with green tomatoes.

 (from the recipes of Joan Knechel of Quakertown, Pa.)

Ingredients:

4 cups water

2 pounds lean ground beef

2 cups chopped onion

2 15-oz cans tomato sauce

4 cloves garlic

3 tbsp chili powder

2 tsp cinnamon

1 1/2 tsp salt

1 to 1 1/2 tbsp allspice

1 tsp cumin

1/2 tsp red pepper

2 bay leaves

2 tbsp white vinegar

2 tbsp Worcestershire sauce

Directions: 

Bring the water to a boil, add the ground beef and simmer 30 minutes. Remove fat and discard.

Add remaining ingredients and simmer two hours.

Discard bay leaves

This can be eaten immediately, but benefits from sitting overnight.

To serve:

Put the chili on the table with dishes of spaghetti, grated cheddar cheese, diced sweet onion and pinto beans. Guests may assemble whichever of the ingredients they choose. Traditionally, “five-way” was spaghetti topped with the chili, beans, onions and cheese.

I usually serve it with jalapeno peppers that have been cut in half-inch slices and simmered in water for about 10 minutes to soften them and remove some of their heat.

Ingredients:

(for the chicken and stock)

1 whole chicken (about six pounds)

8 cups of water

1 stalk of celery, chopped in pieces

1 large carrot, chopped in pieces

1 large onion, cut in eights

(for the noodles)

1 beaten egg

1/2 tsp salt

1 cup of flour

salt

(for the final dish)

1 cup coarsely chopped celery

1 cup coarsely chopped carrot

1 cup coarsely chopped onion

2 medium potatoes, peeled and cut into 1-1/2 inch cubes

salt

Directions:

(for the chicken and stock)

Simmer the chicken in the eight cups of water with the celery, carrot and onion for two hours. The meat will be falling off the bone. Drain the stock into a soup pot. Discard the onion, celery and carrot. Pick the meat from the bones, chop coarsely and set aside.

(for the noodles)

Combine the egg, salt and flour to make a pliable dough. A food processor is excellent for this. Flour a work surface well and roll the dough out to about 1/8 to 1/16 of an inch thick. You will need to dust the dough, top and bottom, as well as your rolling pin as you do this. It might take some experimenting. If the dough is too wet and is sticking, put it back in the food processor with some additional flour, or just knead some flour in by hand. If it’s too dry, put it back in the food processor with a teaspoon or so of water and run the machine to remix it.

Work to roll the dough thin since the noodles will absorb the chicken stock and swell up considerably when they cook. The leftovers will really absorb the stock overnight.

Using a sharp knife cut the dough into one-and-one-half-inch squares. You can allow them to dry (well-floured so they don't stick to the surface they're on) while the chicken simmers.

In areas of Pennsylvania where chicken pot pie is part of the food culture, you can buy pot-pie noodles in grocery stores. They are quite good. If you use them, check the cooking time before you plan your meal. They take a considerable time to cook.

Bring the chicken stock to a boil, add the chopped celery, carrot, onion and potatoes. Cook on medium heat for five minutes. Add the noodles a few at a time so they don’t stick together. Simmer 10 minutes then check if the noodles and potatoes are cooked enough. 

Add the chicken meat, check to see if it needs salt, heat through and serve.

Ingredients:

6 pounds beef neck meat or chuck roast

2 pounds raisins

1 pound currents

1 pound brown sugar

2 tsp cinnamon

1 tsp cloves

6 pounds finely chopped apples

24 oz whiskey

Directions:

Cook the meat in a large kettle until a fork goes through it easily. Cool and cut off any fat or gristle. Chop the meat fine in a food processor. Strain the cooking liquid.

Put the meat in a large kettle with other ingredients (except the whiskey) and enough of the cooking liquid to make the mixture moist but not mushy.

Cook 10-15 minutes. 

Put 1/3 cup whiskey in each of eight one-quart canning jars, fill with mincemeat, seal and can in a water-bath canner for 25 minutes.

Canned mincemeat improves with aging. Two or three months is the time usually given.

To make a pie:

Pour one quart of mincemeat into a double-crusted pie shell, cover with the top, poke a fork into the top several times to make vents and bake at 375 degrees for 60 minutes.

 Ingredients:

5 cups flour

2 cups sugar

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tsp nutmeg

1 cup butter

3/4 cup milk

2 eggs, beaten

1 cup currents

Directions:

Mix the flour, sugar, salt, baking powder, baking soda and nutmeg and combine them well. Cut in the butter.

Beat the eggs and add the milk and currents.

Combine the egg mixture and dry ingredients and kneed to form a consistent dough.. Roll out 1/4-inch thick and cut into three-inch circles (I used a glass.)

Fry them like pancakes, a few at a time. It is important that you keep an eye on them because they burn easily.

 Oven temperature: 350 degrees

Ingredients:

2 cubic inch piece of fresh ginger grated

2 tbsp paprika

1 large clove garlic, minced

1 pint plain yogurt

Chicken pieces. I used one large breast cut in quarters, two thighs and two drumsticks with skin removed.

Directions:

Mix the marinade ingredients and stir in the chicken pieces. Refrigerate the chicken and marinade at least an hour. It can sit longer if you want to make it in advance.

Preheat the oven to 350. Take one or two baking sheets, coat them well with olive oil or cooking spray. Using tongs, lift the chicken pieces onto the baking sheets keeping as much of the yogurt marinade on them as possible.

Roast breast pieces 35 minutes and thighs and drumsticks 45 minutes.

Ingredients:

1 strip bacon, cut in 1/4-inch pieces

2 tbsp olive oil

1 can Spam cut in 1/2-inch cubes

1 green pepper chopped finely

1 cup onion, chopped finely

1 clove garlic, chopped finely

4 cups tomatoes, canned or fresh (seeded, peeled)

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp salt

2 cups chicken stock.

Directions: 

In a Dutch oven or heavy soup pan, sauté bacon pieces in one tbsp olive oil until slightly browned, about 3 minutes. Add Spam dice and fry until slightly brown, 3-4 minutes. Remove meat from pan and set aside.

Add one tbsp olive oil to the drippings in the pan and sauté the onion, pepper and garlic until soft, about five minutes.

Add the tomatoes and simmer about five minutes.

Add paprika, cayenne, rice, meat and chicken stock. Leave on low simmer 20 minutes until rice is done.

This was a very popular dinner dish in the 1950s and 60s. It was cheap and easy and kids ate it. but Linda and I both remember it well. I also remember the smell of it cooking in my grandmother’s kitchen.

Ingredients:

(mashed potatoes)

1 1/2 pounds potatoes, peeled and sliced in 1/4 inch slices

2 tbsp butter

1/4 cup milk

1/2 tsp salt

1/4 tsp pepper

(gravy)

2 tbsp butter

1 cup coarsely chopped onions

1 pound ground beef (I used Angus)

2 cups beef stock

3 tbsp flour

1/2 tsp salt

1/4 tsp pepper

Directions:

(start potatoes)

Put potatoes in water to cover in a sauce pan, bring to boil and cook at a slow boil for 15 minutes.

(hamburger gravy)

Melt butter in a frying pan and sauté onions until they are soft, about 4 minutes. Add the hamburger and sauté until it is just brown, 4-5 minutes.

Stir in the salt, pepper and flour and mix well. Add the beef stock, bring to a boil and cook, stirring, until it thickens slightly, 3-4 minutes.

Cover and allow to sit on low heat.

(finish mashed potatoes)

Drain the potatoes and mash with a hand masher. Place in mixer bowl with the butter, milk, salt and pepper and mix well.

To serve, place mashed potatoes in a flattened pile on a plate and top with hamburger gravy.

(serves four)

  (one serving)

Ingredients:

1 package Ramen instant noodles (crushed if you prefer)

1 cup cheese curls, crushed

1/2 cup (more if you prefer) sausage cut in 1/4-inch dice

3 cups water

1/2 tsp salt

1/4 tsp sugar

Directions:

Bring the water to a boil in a frying pan. Add the flavor pack from the instant ramen, the salt, sugar and sausage. Cover and simmer 5 minutes until the sausage is cooked.

Add the instant noodles and the crushed cheese curls, cover and simmer for two minutes. 

  (Recipe from Helen Kelchner of Berwick, Pa., Nov. 9, 2005)

Ingredients: 

8 pound pork roast (I use pork loin)

2 heaping teaspoons parsley (I use fresh)

1 heaping teaspoon of:

Oregano

Dried, minced onion (I use 1/2 cup finely chopped onion)

Garlic powder (I use 2-3 large cloves of fresh garlic)

Rosemary

Basil

1 level teaspoon fennel seeds

Salt and pepper

Directions:

Cook all the above in a crock pot until the meat falls apart. It will probably take (at least) four hours. During the cooking, move the meat around so that all sides get exposed to the heat. You can do this a few days ahead and put the whole business in the frig, then just plug it in several hours before you want to serve it. By making it ahead of time, the flavor draws through it.

(NOTE: you also can take a pork loin, set it on a large piece of aluminum foil, sprinkle the seasonings on it, wrap it up and roast it on a baking sheet for an hour. I think this is the way the neighbors did it.)

Ingredients:

2 quart beef or chicken stock

1 egg

3/4 cup flour

1/2 tsp salt

2 tbsp milk

Directions:

Mix the egg, flour, salt and milk together. It should form a stiff dough.

Bring the stock to a boil.

Using a spoon, scoop up a bit of dough about the size of a cherry. Using a second spoon, scoop the dough off the first spoon and drop it into the boiling stock. The operation is a little easier if you spray the spoons with kitchen spray to prevent the dough from sticking.

When half of the rivels have been dropped in the stock (they only take about a minute to cook), skim them off and put them aside.

Continue dropping the rivels into the stock until all the dough has been used up. Put the first batch of rivels back in the soup and reheat it.

Serve by putting a proportionate amount of soup stock and rivels in a soup dish (about one-fourth of the pot since this serves four.)

Preheat oven to: 375 degrees

Ingredients:

1/2 cups butter

3/4 cups shortening

3/4 cup brown sugar

1/2 cups granulated sugar

1 egg

1 tsp vanilla

1 1/2 cups flour.

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

3 cups quick oats

1 cup raisins

Directions:

Put butter, shortening, brown sugar and white sugar in mixer bowl and mix until well fluffy.

Beat in egg and vanilla.

Add flour, salt, baking soda, cinnamon and nutmeg. Run mixer to combine.

Add the oats and combine.

Add raisins.

Roll into one or one and one-half inch balls and arrange on ungreased baking sheet. 

Bake at 375 degrees for eight or nine minutes.

Note: The recipe calls for a crumb topping and a liquid base. A pie shell full of molasses-colored water with crumbs on top seems quite alarming. Trust the recipe. It works. 

When you pour the liquid into the pie shell it can easily splash over the sides. It’s a good idea to place your pie pan on a baking sheet to assemble the pie and bake it.

Preheat oven to: 450 degrees

Ingredients:

(crumbs)

1 cup flour

3/4 cup brown sugar

2 tbsp butter

(bottom)

1 egg, beaten

1 cup molasses

3/4 cup hot water

1 tsp baking soda

pinch of salt

Directions:

(for crumbs)

Mix the flour, brown sugar and butter well with a fork, forming crumbs. Set aside.

(for liquid)

Combine the egg, molasses, water, salt and baking soda.

(to assemble)

Pour liquid into a 9-inch pie shell. Sprinkle the crumbs evenly on top. 

Bake 450 degrees for five minutes then lower the over to 375 and bake for 45 minutes.

  Makes about 8 cups

(cut vegetables into 1/4-inch dice)

Ingredients:

1 1/2 cups finely diced carrot 

1 cup finely diced rutabaga 

1/2 cup tomato paste 

3 1/2 cups apple cider vinegar  

2 cups sugar  

16 medium Medjool dates, finely chopped 

1 large sweet apple, peeled, cored, and chopped 

1 tablespoon kosher salt 

4 cloves garlic, minced 

1 cup finely diced zucchini 

1 cup finely diced red onion

Directions:

Simmer the carrot and rutabaga in water to cover for 10 minutes. Drain before combining with the other ingredients, below.

In a large, covered saucepan or Dutch oven, combine the tomato paste, vinegar, sugar, dates, apple, salt, and garlic. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 30 minutes, mashing the fruit with a wooden spoon or potato masher as it softens. 

Once the volume of the liquid has reduced by about half and the mixture has become thick and syrupy, turn off the heat. Add the carrot, rutabaga, zucchini, and onion and stir to coat completely. Allow the vegetables to rest in the pot, covered, for 1 hour.

Pack the pickle into clean glass jars and refrigerate. It will keep for up to 3 months. 

Or put in sterile canning jars and water bath process for 15 minutes.

I’ve often wondered what this American icon of a casserole would taste like made with fresh ingredients. I did it and it’s great.  

Preheat oven to: 375

Baking dish: 9 x 13 inch, three quart

Ingredients:

(sauce)

3 tbsp butter

1 clove garlic

3 tbsp flour

2 cups milk

1/2 tsp salt

1/2 tsp thyme

Bread crumbs

3 oz French fried onion rings

1/2 cup parmesan cheese

(vegetables)

1 sweet red pepper but into 1/2-inch pieces

1/2 pound mushrooms (cremini are good) cut in 1/2-inch pieces

2 cups coarsely chopped onion

1 pound fresh green beans, cleaned and cut into one-inch pieces

Directions:

Melt butter in a large sauce pan. Add the garlic, allowing it to sizzle for a few seconds then stir in the flour. Stir to incorporate. Add the milk and stir until the sauce thickens.

Add the salt, thyme, peppers and mushrooms to the sauce and simmer while you cook the beans.

Bring two cups of water to a boil in a sauce pan. Add the beans and cook them eight minutes, or until they are just cooked. Do not overcook.

Drain the beans and add them to the other vegetables in the sauce.

Grease a 9 x 13 inch baking dish and sprinkle the greased surfaces with bread crumbs. Pour in the sauce and vegetables. Bake at 375 degrees for 25 minutes. 

Sprinkle the Parmesan cheese and fried onions on top and return to the oven for another five minutes.

I suspect the original idea for these came from the test kitchen of a company that sold oatmeal, cocoa or peanut butter some time around 1970. But that’s just a guess.

We just got some documentation that they were around in 1973: our friend Amanda Caraballo of Harrisburg passed along a snapshot of the recipe clipping. It came from her grandmother Maxine Spangler of Lemoyne – a community across the Susquehanna River from Harrisburg, Pa.

The “MS” on the recipe are Maxine’s initials and she apparently obtained the recipe (or was making them) December 5, 1973.

These cookies were very familiar in the homes where Linda and I grew up. No-bake Oatmeal Cookies were popular with our moms who could make them quickly and with us kids who ate them as quickly as they were made. Judging by search results on the Web, a whole lot of people grew up with them.

I’ve made these often and have found that one needs to be oddly precise, especially in measuring the milk and in boiling the sugar, cocoa and milk, which must be no less than two minutes.

The worst part about these things is waiting until they cool before you can start eating them.

Ingredients: 

1/2 cup butter (1 stick) 

1 3/4 cups sugar

1/2 cup cocoa

1/2 cup milk

1 tsp vanilla

1 tbsp peanut butter

3/4 cups raisins(optional)

3 cups old-fashioned oatmeal (uncooked)

Directions:

Place the raisins in a microwave-proof container with water to cover. Bring to a boil in the microwave then drain and set aside.

Melt butter in a large sauce pan.

Add sugar, cocoa and milk. Bring to boil and continue to boil, stirring constantly, for exactly two minutes. This is actually fairly important. Boiling the ingredients for less than two minutes results in cookies that remain sticky.

Remove pan from heat and stir in the vanilla, peanut butter and raisins (if using) and oatmeal, one cup at a time.

Drop from a tablespoon onto wax paper on a counter and allow to cool.

Hog maw, or stuffed pig stomach is a major conversation starter. There is definitely a “yuck” factor for many people, but that usually fades into the background when they realize they don’t have to eat the stomach part. The rest is pretty ordinary: largely potatoes and pork sausage.

Basically, to make one, rinse the stomach then turn it inside out and sew up the smaller two openings with a darning needle and kitchen string. Then turn it right-side-out, fill it with about 12 cups of filling and sew up the larger opening. The filled stomach then can be either steamed or roasted for four hours. When it’s steamed, recipes usually call for the finished product to be browned in butter.

Common fillings include various combinations of:

— Potatoes

— Onions

— Carrots

— Celery

— Green peppers

— Cabbage

— Smoked sausage (cut in small pieces)

— Loose sausage

— Spare ribs

The filling combinations almost always include potatoes, onions and some form of pork. The choice of vegetables varies widely. One style seems to substitute cabbage for the potatoes.

To serve, cut the finished maw in 1 1/2 inch slices. Eating the actual stomach is optional. 

Ingredients:

1 cleaned pig stomach

4 cups peeled potatoes cut in 1/2-inch dice

1 large stalk celery cut in 1/2-inch slices

1 large onion chopped coarsely

1 1/2 pounds loose sausage

1 1/2 pounds smoked sausage cut in 1-inch slices

2 tsp marjoram

1 tsp salt

pepper

olive oil

Directions:

Turn the stomach inside out, sew up the small openings then turn it right side out.

Mix all other ingredients (except olive oil) in a mixing bowl then stuff it all in the stomach.

Sew up the large opening.

Brush with olive oil, place on rack in roasting pan and roast at 350 degrees for 4 hours. You can turn it after three hours to brown it evenly.

It is commonly served with gravy.