random stuffs mostly vintage and found
UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style) 1 Fowl (3 to 5 lb.) 6 black peppercorns 1 Tbsp. salt 1 small onion (chopped) 2 garlic cloves (crushed) 1 medium-sized tomato (peeled, chopped and seeded) 1 thin slice of fresh ginger root 1 knob celery (peeled and sliced) 3 small young carrots (peeled) 2 young parsnips […]
Pickled Beets 1 cup water 1 cup sugar 1 cup vinegar 1 tbsp pickling spices 2 Italian Onion (cut in rings) 2 cloves garlic 12 medium beets (cooked and sliced) Bring all ingredients, except beets, to a boil and simmer for three minutes. Pour over beets and refrigerate overnight. Originally aired Tuesday, August 12, […]
HAM LOAF WITH HORSERADISH SAUCE 1-½ lb smoked ham (ground) ½ lb fresh pork (ground) 2 eggs (beaten) 1 Cup Milk 1 Cup bread crumbs Mix together. Make into a loaf. Bake at 350° at least 1 hour. Serve with horseradish sauce. Horseradish Sauce 1 Cup whipped cream 2 tsp. horseradish 4 tsp. confectioner’s sugar […]
SCALLOPED CORN 3 c. fresh or canned corn 3 eggs (beaten) 1 c. milk 1 l/2 tsp. salt ⅛ tsp. pepper 2 tbsp. butter Bread crumbs Pimiento or green pepper strips Combine the first 5 ingredients. Pour into greased casserole. Lay strips of pimiento or green pepper across top. Sprinkle with buttered bread crumbs. Bake […]
Hot Fudge Pudding Sift 1 cup flour 2 teaspoons baking powder ¼ teaspoon salt ¾ cup sugar Stir in about 6 tablespoons milk 1½ tablespoons melted butter 1 teaspoon vanilla 1 cup chopped nuts 1 cup light brown sugar Topping 4 tablespoons cocoa 1¾ cup hot Water Spread batter in a well-buttered square pan. Mix […]