Spoon Bread | Quiche Lorraine |
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Huguenot Torte | Shrimp Mousse |
Evans Barbecued Spare Ribs | Brandy Cheese Pie |
Cream of Peanut Soup | Imperial Crab |
Moulded Asparagus Salad | Squash Cake |
Virginia Whiskey Cake | Van Wagoner Chocolate Cake |
Hot Buttered Rum | Chicken Curry |
Date Butter | Chocolate Pie |
Graham Cracker Crisps | Vegetable Dip & Cheese |
Apricot Delight | Sweet Potato Pudding |
Cheese Cake & Cherry Sauce | Hot Chicken Salad |
Pineapple Beets | Lime Pear Salad |
Sara's Soufflé | Chicken Barbara |
Hunter Style Duckling | Curried Mayonnaise |
Chicken Mayonnaise | Pineapple Meat Loaf |
Crab Anything | Never Fail Soufflé |
Asparagus Pea Casserole | Great Cake |
Cheese Bites | Pot Pourri |
Scotch Woodcock | Maria's Pork & Red Cabbage |
SPOON BREAD | |
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2 cups milk | 1 tablespoon butter |
1 cup corn meal | 1 teaspoon salt |
2 eggs separated |
HUGUENOT TORTE | |
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2 eggs | 1/4 teaspoon salt |
1-1/2 cups sugar | 1 cup pared and sliced apples |
1-1/4 cup sifted cake flour | 1 cup chopped pecans |
1-1/2 tablespoons baking powder | 1 teaspoon vanilla |
EVANS BARBECUED SPARE RIBS | |
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1/4 pound (115 g.) butter or margarine | 1 teaspoon prepared mustard |
1/2 bottle Heinz ketchup | 1 teaspoon horseradish |
1 teaspoon black pepper | 1 dash "Accent" |
4 teaspoons brown sugar | 1/2 cup vinegar |
3 teaspoons paprika | 1 garlic button- minced |
2 teaspoons celery salt | 2 lemons squeezed |
4 teaspoons Worcestershire sauce | 1/4-1/2 teaspoon Tabasco (to taste) |
1 pint beef or chicken stock |
CREAM OF PEANUT SOUP | |
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1/4 cup butter | 1 cup milk |
2 stalks celery, chopped | 1 cup light cream |
1 small onion chopped | 1 cup peanut butter |
2 teaspoons flour | salt and pepper |
2 cups chicken broth | paprika (pinch) |
MOULDED ASPARAGUS SALAD | |
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1 package lemon gelatin | 1/2 can asparagus juice |
1 cup hot water | 1 teaspoon grated onion |
3 Tablespoons vinegar | 1 can diced asparagus |
3/4 teaspoon salt- dash of pepper | 2 teaspoons chopped pimientos |
VIRGINIA WHISKEY CAKE | |
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1 cup granulated sugar | 1/2 teaspoon baking powder |
1 cup firmly packed brown sugar | 1/2 teaspoon mace |
1 cup butter | 1 cup 100 proof Bourbon whiskey |
3 cups sifted cake flour | 2 cups chopped pecan meats |
3 well-beaten eggs |
HOT BUTTERED RUM | |
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1 stick butter | whole cloves |
1 box brown sugar | stick cinnamon |
2 eggs | dark rum |
VERY ELEGANT DATE BUTTER | |
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2 cups pitted dates | 1/2 cup granulated sugar |
1/2 cup hot water | 3/4 cup syrup |
1/2 teaspoon lemon juice | 1-1/2 teaspoon salt |
GRAHAM CRACKER CRISPS |
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CHRISTMAS KRINGLES |
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APRICOT DELIGHT | |
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1 29 oz. (800 g.) can apricots, drained | 2 cups hot water |
1 (800 g.) can crushed pineapple | 1 cup juice (apricot and pineapple) |
2 small packages of orange gelatin | 3/4 cup tiny marshmallows |
1/2 cup sugar | 2 Tablespoons butter | 1 cup whipped cream |
3 Tablespoons flour | 1 egg | 3/4 cup grated American cheese |
1 cup fruit juice |
CHEESECAKE WITH CHERRY SAUCE | |
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3: 8 ounce (225 g.) packages soft cream cheese | 1/4 teaspoon vanilla |
3/4 cup sugar | 1 cup graham cracker crumbs |
6 eggs | 1/2 cup sugar |
1/2 pint sour cream | 1/4 cup melted butter |
ROAST DUCKLING HUNTER STYLE IN CASSEROLE | |
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Duckling, 3-1/2 pounds (1,35 kg.) | 4 ounces (115 g.) diced pimentos |
1 pound (450 g.) chopped carrots, celery and onions |
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1 quart (1 litre) brown chicken gravy | 4 ounces (115 g.) diced green peppers |
6 ounces (170 g.) sliced onions | 6 ounces (170 g.) Port wine |
4 ounces (115 g.) sliced mushrooms | 4 ounces (115 g.) heavy cream |
CURRIED MAYONNAISE DIP | |
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1-1/2 cups mayonnaise | 1/2 teaspoon salt |
2 teaspoons curry powder | black pepper |
1 Tablespoon grated onion | few drops Tabasco |
GREEN TOMATO CHUTNEY |
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"CRAB ANYTHING" | |
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1 8-oz. (230 g.) package cream cheese softened with a bit of milk |
3 or 4 oz. (85-110g.) crab meat |
1 medium chopped onion | diced almonds |
1 heaping spoonful horseradish |
ASPARAGUS PEA CASSEROLE | |
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1/2 cup grated sharp cheese | 1 small can water chestnuts |
1 can tiny peas | 1 can mushroom soup |
1 can asparagus |
CHEESE BITES | |
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1 cup coarsely shredded |
1 cup all-purpose flour |
sharp Cheddar cheese | 1/8 teaspoon hot pepper sauce |
at room temperature | |
1/2 cup butter (room temperature) | |
1 cup Rice Krispies |
SCOTCH WOODCOCK (EGGS SCOTTISH STYLE) | |
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1/2 cup bread crumbs | 1/4 teaspoon pepper |
1/2 cup milk | 1 beaten egg |
1/2 teaspoon mustard | 6 hard boiled eggs |
1 cup chopped cooked ham |
TOMATO SAUCE 1/2 tablespoon chopped onion salt and pepper 1/2 tablespoons chopped parsley 4 tablespoons flour 2 cups tomatoes 4 tablespoons fat
Simmer onion, parsley, and tomato 20 minutes.
Strain. Cook as in "white sauce" using
tomato mixture in place of milk.
QUICHE LORRAINE | |
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4 oz. (115 g.) bacon | 1/2 cup milk |
4 oz. (115 g.) ham | 1/2 cup whole eggs |
1 small onion | pepper, nutmeg |
6 oz. (170 g.) Swiss cheese |
SHRIMP MOUSSE | |
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2 pounds (910 g.) cooked and chopped shrimp | 1/2 cup chili sauce |
2 cups sour cream | juice of 2 lemons |
1 pound (450 g.) cream cheese | 1/4 cup cold water |
1/2 cup finely minced green pepper | 2 Tablespoons unflavoured gelatin |
1 cup mayonnaise | 1/2 teaspoon hot pepper sauce |
1/2 cup finely minced green onions | 1 teaspoon salt |
1/4 cup chopped pimiento | 1 Tablespoon Worcestershire sauce |
BRANDY CHEESE PIE Prepare 9 inch (22,5 cm.) crust, bake and chill |
|
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3 eggs | 1: 8 ounce (230 g.) soft cream cheese |
3/4 cup sugar | 1/4 cup brandy |
1-1/4 cup table cream | 1/4 teaspoon salt |
CRAB IMPERIAL | |
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1 pound (450 g.) backfin crab meat | 3 heaping tablespoons mayonnaise |
1 egg | |
1/8 teaspoon prepared mustard | 2 heaping tablespoons green pepper |
1 teaspoon salt; white pepper to taste |
NEVER-FAIL SOUFFLÉ | |
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5 slices day-old lightly-buttered bread with crust cut off |
2 cups milk |
3/4 cup finely chopped Sharp cheddar cheese | 1/2 teaspoon dry mustard |
4 eggs, slightly beaten | 1/2 teaspoon salt |
dash paprika | |
butter |
SQUASH CAKE | |
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1/2 cup butter | 1/2 teaspoon nutmeg |
1-1/2 cup brown sugar | 1/2 teaspoon cinnamon |
2 beaten eggs | 1/4 teaspoon ground cloves |
2 cups white flour | 1/4 cup buttermilk (or milk with a little vinrgar added |
1/2 teaspoon salt | |
2 teaspoons baking powder | 3/4 cup cooked squash pureed in blender |
1/4 teaspoon baking soda | |
1/2 cup chopped pecans | |
3/4 cup raisins |
THE VAN WAGONER CHOCOLATE CAKE | |
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2 cups sugar | 1/2 cup buttermilk |
2 cups flour plus pinch of salt | 2 eggs |
2 sticks oleo | 1 teaspoon soda |
3 tablespoons cocoa | 1 teaspoon vanilla |
1 cup Coca-Cola |
CURRIED FRUIT | |
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1 large can mixed fruit for salad |
1 small jar maraschino cherries |
4 bananas cut in large pieces | 1/2 cup brown sugar |
1 small can pineapple chunks | 2 Tablespoons corn starch |
1/2 teaspoon curry powder | 1/4 cup melted butter |
CHICKEN CURRY | |
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1/2 stick butter | 1 small fryer plus 1-1/2 chicken breast cooked with salt, bay leaves and celery |
3 Tablespoons curry | |
1/4 teaspoon ginger | |
2 cups chicken broth | 1 can evaporated milk |
4 bouillion cubes | 1/2 cup crushed pineapple |
CHOCOLATE PIE | |
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1 square unsweetened | 1 teaspoon vanilla |
chocolate | 2 eggs |
1/4 pound (115 g.) butter | |
3/4 cup sugar |