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A to Z Recipes
January 7, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. It has been cool (in the 40's) and wet in my part of Texas. I'm not too happy about the rain but I am enjoying the cooler temps very much. I guess you have to take the bad with the good, right?
The current Monthly Theme topic is "Sweets for my
Sweet". I have received recipes from a few readers, which is wonderful! Remember: this is for Valentines Day
desserts (some have sent in romantic dinner recipes, all of which will be posted in a subsequent issue). Please read all about it in the
Monthly Theme - Recipe Submissions section.
Speaking of sweethearts... Patricia in Charlevoix, Michigan is taking the wheel in today's issue. We reap the rewards from her fascinating interest and research (she is an Historian) of World War II rationing practices and resulting recipes.
Also, check out the Reader Comments section for some emails. Here is
Patricia...
Recently a friend sent me a "How to bake by the Ration Book" pamphlet. After reading through the hints, and thinking back to the Victory garden that was in the vacant field next door, the idea for ration cooking came to be. I've talked to friends who still remembered those days, strolled and scrolled through the internet and garnered recipes from people in the U.S. and across the pond. With prices rising and more people out of work, some of the following recipes just might help ease the food budget. Enjoy!
We'll see you here again on Sunday, God willing.
Make some changes for the New Year. Visit Amazon.com for great ways to save
and help A to Z Recipes. Click
here.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. We will be meeting in New Smyrna Beach, Florida during August 11-18, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
Fares Under $200 on Orbitz.com!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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During WWII the word went out: "Plant a victory garden: our food is fighting."
More than 20 million Americans answered that call and for a small in investment in soil, seed and time, families enjoyed fresh vegetables for months. It was estimated by 1945, victory gardens produced approximately 40% of America's vegetables. Average Americans, some of whom couldn't tell a trowel from a hoe, began dropping seeds in the ground.
Gardens were planted in backyards, empty lots and even city rooftops. Neighbors pooled their resources, planted different kinds of foods and formed cooperatives, all in the name of patriotism.
Training sessions were held to teach women to shop wisely, conserve food and plan nutritious meals, as well as teach them how to can food items. Cooks were encouraged to use all bits of the food they cooked so as not to waste anything. Even cooking fat was saved and brought to drives so that it could be transformed into household soaps and glycerin for military explosives. Nothing went to waste - paper, cardboard, tin cans, plastic, rubber, all went for the war effort.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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7 Golden Rules for Victory
1. Thou shalt not hoard! She who hoardeth is selfish and unfair.
2. Thou shalt not complain. Complaints are destructive; criticism is contagious.
3. Thou shalt not waste; Waste during War is sabotage.
4. Thou shalt plan! Include the basic protective foods each day to insure health and vigor.
5. Thou shalt get out of thy food rut! Try new recipes and new ideas; try new food combinations!
6. Thou shalt smile! The fine old American tradition of a happy mealtime depends upon cheerful preparation and service of food.
7. Thou shalt learn! Knowledge of which foods give health, and what alternates can be used successfully is essential. Food will win the war. We cannot know too much about it.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Do you know what “Rationing” is? Have you ever been affected by Rationing? If you are 65 years old or less, the chances are very good that you have never been affected by or even have a recollection of rationing.
Nationwide food rationing was instituted in the U.S. during the spring of 1942. Each member of the family was issued ration books by the Office of Price Administration (OPA). In addition to food, rationing encompassed clothing, shoes, coffee, gasoline, tires, and fuel oil. With each coupon book came specifications and deadlines. Rationing locations were posted in public view. Rationing of gas and tires highly depended on the distance to one's job. If one was fortunate enough to own an automobile and drive at the then specified speed of 35 mph, one might have a small amount of gas remaining at the end of the month to visit nearby relatives.
Four different series of war ration books were issued. "Book One" series were issued. In January 1943, "Book Two" series were issued. "Book Three" series were issued in October of 1943. And "Book Four" series were issued towards the end of 1943. Coffee rationing proved to be the first headache, with many to follow. With an allowance of one pound of coffee for a five week period, coffee drinkers set about finding ways to stretch the allotment. Using old grounds, borrowing from non-coffee drinking friends, diluting fresh grounds with stale ones. Does any one remember Chicory?
While some food items were scarce, others did not require rationing, and Americans adjusted accordingly. "Red Stamp" rationing covered all meats, butter, fat, and oils, and with some exceptions, cheese. "Blue Stamp" rationing covered canned, bottled, and frozen fruits and vegetables, plus juices and dry beans; and such processed foods as soups, baby food and catsup. Ration stamps became a kind of currency with each family being issued a "War Ration Book." Each stamp authorized a purchase of rationed goods in the quantity and time designated, and the book guaranteed each family its fair share of goods made scarce, thanks to the war.
Good Housekeeping magazine printed a special section for rationed foods in its 1943 cookbook. Other publications provided hints for gardening and printed recipes that were sugarless, eggless, some flourless. The familiar blue box of Kraft Macaroni and Cheese Dinner gained great popularity as a substitute for meat and dairy products. Two boxes required only one rationing coupon, which resulted in 80 million boxes sold in 1943. Food substitutions became evident with real butter being replaced with Oleo margarine. Cottage cheese took on a new significance as a substitute for meat, with sales exploding from 110 million pounds in 1930 to 500 million pounds in 1944. Most ration restrictions didn't end until August 1945, with sugar rationing lasting in some parts of the country until 1947.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Sweets For My Sweet
As the name and cartoon imply, we are looking for
Valentine's Day dessert recipes for your sweetie. I love
Valentine's Day and preparing a nice meal
for my family which includes a sweet finish. February 14th is just around the
corner so we'll be posting these recipes just in time for Valentine's
Day. I'd love dessert recipes for every taste and lifestyle
(diabetic, for two, sugar-replacement, heart healthy, etc.) Please join in the
fun and send in your dessert recipes for this Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Sweets For My Sweet. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Sweets
For My Sweet
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Sweets
For My Sweet.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for
Sweets For My Sweet has a deadline of
January 31, 2009, and will be posted on February 8, 2009.
Please use this email link to submit a recipe for theme recipes: Sweets
For My Sweet
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our January Birthday Babies:
1st Christine G. in Montreal, Canada
3rd Peggy in Odenton, Maryland
4th Doug I. on Vancouver Island, BC, Canada
4th Ethan J. in Scandia, Kansas
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
6th Jason N. in Independence, Kentucky
7th Lucy W. in Kirtland, Ohio
7th Diane in Chester, South Carolina
8th Marilyn in Stillwater, Oklahoma
8th Joyce T. in Moses Lake, Washington State
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
12th Brenda in Rialto, California
13th Jeanette P. in Edmonton, Alberta, Canada
13th Dennis in Scandia, Kansas
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
18th Judy in Warren, Michigan
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
19th Mary P. in Independence, Missouri
20th Donita Z. in Stayton, Oregon
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia
27th Angela in Texas
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
29th Heather P. in Centerville, Ohio
31st Ed T. in Caldwell, Idaho
31st Lorrel-Lee M. in Kenora, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Times were hard but humor prevailed...
An advertisement for Van Camp Company tuna had this rhyme:
Pat-a-cake, pat-a-cake, baker’s man,
Pack me a tuna pie, as fast as you can.
Roll it and pat it and mark it with a V,
To stand for vitamins “A” and “D.”
Betty Crocker’s Your Share pamphlet was filled with nutrition-oriented cartoons and rhymes, and this one included in the egg section:
Humpty Dumpty’s always on call
Bursting with vitamins for us all
Proteins and minerals, too, in his shell
What we all need to keep us well.
And here was the song of Potato Pete:
Potatoes new, potatoes old
Potato (in a salad) cold
Potatoes baked or mashed or fried
Potatoes whole, potato pied
Enjoy them all, including chips
Remembering spuds don’t come in ships
Even one for the males on the home front:
Plan your points and obey the rules;
Just as you did with your football pools;
You’ll find yourself an up and upper;
At breakfast, dinner, tea and supper!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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Maggie here. I got a lot of nice emails about the last theme issue. I won't post them all but the following emails brought up some concerns so I thought I'd share them with you.
Subject: symbols?
Hi there...sorry, guess I should know, but I don't. In the two-ingredient fudge recipe, what is the S in front of vanilla and the j in front of the salt? I'd like to try this, being a fudge-lover, but can't figure out what it means.
Thank you,
Lee F.
Here is the corrected version (without the fractions in the original recipe I received):
TWO-INGREDIENT FUDGE
~Shared by Chris M., NM
Well, I made the 2 ingredient fudge today. I used
1 pkg. - 10 oz. - cherry cordial filled milk chocolate kisses
1 handful deep bittersweet mini baking chips
1/2 tsp. vanilla
1/4 tsp. salt
1 can of cream cheese frosting
I melted the kisses as directed in the microwave. Added the vanilla and salt and the frosting and mixed well till blended. I had to micro it for about 30 seconds on high to blend better. I poured the concoction into 2 buttered 8" sq. pans and refrigerated. 1/2 hour later I cut both pans in small pieces. Oh my! Hubby tasted a piece, and he is not a sweets person, and he loved it!
Last, but not least, a note from Jessica in Corfu, Greece about the WD40 article in our last
issue:
Apropos to the WD40 in the 'Did You Know' section... my husbands job, years ago, dealt with solvents and cleaning compounds and I had a niggling memory about that fish oil claim... I looked it up on snopes and here's what I found:
"As for the claim the "basic ingredient" in WD-40 is "fish oil," it's a common rumor and one that is easily propagated (because cans of WD-40 spray include no ingredients list), but a glance at the composition information included in the Material Safety Data Sheet (MSDS) for WD-40 aerosol indicates the product is primarily petroleum-based, with the main ingredient being "solvent naptha, petroleum, medium aliphatic" (also known as Stoddard Solvent):
* solvent naphtha petroleum, medium aliphatic, > 60%
* petroleum base oil as paraffinic distillate, heavy, solvent-dewaxed (severe), 15% to 25%
* corrosion inhibitor unregulated, 1% to 10%
* wetting agent unregulated, 1% to 10%
* fragrance unregulated, 0% to 1%
* carbon dioxide, 2% to 3%
Last updated: 2 January 2007"
The URL for this page is http://www.snopes.com/inboxer/household/wd-40.asp
I include this information because some people may be allergic to one of the compound ingredients, tho it IS a very safe product and it does do many of the things it's lauded for.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
KRAUT PUDDING
"From one who served"
"I recall the one (recipe) us Infantrymen used to make in our foxholes. We called it Kraut Pudding. "
Crumble 3 C ration hard crackers in your canteen cup. Add a saved cocoa ration, a saved fruit, date and nut bar, 2 packs sugar. Crumble the fruit bar. Add hot water and mix. No ration points needed. Quite delicious on a cold day. All ingredients available from C and K rations packs.
SAUSAGE PANCAKES
Ingredients:
1 pound small sausages
4 ounces flour
½ ounce custard powder
1/2 pint milk
Salt and pepper
Note: Custard Powder is basically cornstarch + vanilla and when you make it up you add sugar and milk and heat it slowly
Method:
Mix with flour with some of the milk to make a smooth batter. Beat well for five minutes, stir in the rest of the milk. Season with salt and pepper and leave to one side. Fry the sausages, remove from pan and keep hot. Pour off some of the fat and save, leaving enough in the pan to fry the first pancake. Brown the pancake lightly on both sides and roll up with the sausage inside. Keep warm.
Add some of the saved fat to the frying pan and add more batter for a second pancake.
Continue until all the batter is gone. Serve very hot with fried tomatoes
SUGARLESS APPLE DESSERT
Ingredients:
2 cooking apples
1 tin condensed milk
¼ cup range juice
Nuts or grated chocolate
Method:
Grate raw cooking apple. Whip together with the condensed milk. Add a little orange juice.
Arrange in dishes with nuts or grated chocolate on top
HEALTH BREAD
Ingredients:
1 ½ pound self-raising flour
1 teacup sugar (scant ¾ cup)
1 breakfast cup syrup (scant cup)
1 egg
1 breakfast cup of raisins with stones removed.
1 breakfast cup of milk.
Pinch of salt.
Method:
Mix together the sugar, flour, salt and raisins. Beat the egg and add it to the milk and syrup.
Mix all the ingredients together. Bake in two well greased loaf tins in a moderate oven for approx. 11/2 hours. Slice thinly after a couple of days and serve with butter or margarine. Will keep for a month in a tight container.
VEGETABLE ROLL WITH POTATO PASTRY
Ingredients for pastry:
4 ounces mashed and sieved potato
1/2 teaspoon of salt
8 ounces plain flour
3 ounces fat
2 tablespoons of baking powder
Method:
Sieve dry ingredients together. Rub fat into flour and gently mix in potato. Add just enough water to make a fairly dry dough. Knead well.
Ingredients for filling:
1 1/2 cups of any mixed boiled vegetables, diced
1 pint thick gravy
Salt and pepper
A little chopped parsley
Method:
Take potato pastry and roll out on a floured board. Moisten the vegetable mixture with a little of the gravy. Spread vegetables on to pastry leaving 1 inch all the way round. Season to taste with salt and pepper.
Roll up and seal well at the edges so that gravy cannot seep out. Place on a well greased baking tin with the seal underneath. Brush with milk. Bake in a moderately hot oven (375 deg.)
CORNED BEEF FRITTERS
This recipe is one promoted in Britain during WWII, when food was rationed and housewives had to be encouraged to use what they had or what was obtainable in thrifty ways. The corned beef in this recipe would have been canned corned beef, which has been popular in Britain since the war, and the recipe carries a note that it provides four helpings.
Note that a helping of meat is thus 1-1/2 ounces and that a can of corned beef is assumed therefore to serve 10 people! You can, of course, be more lavish, and the mere 'pinch' of herbs could be interpreted more generously.
2 ounces (1/2 cup) self-rising flour
pinch salt
1 egg yolk
1/3 pint
4 ounces of milk or milk and water mixed
pinch mixed dried herbs
1 teaspoon grated onion
1 teaspoon chopped parsley
6 ounces corned beef, finely flaked
1 ounce (about 1 tablespoon) fat
Blend the flour with the salt, egg and milk. Beat until you have a smooth batter, then add the herbs, onion, parsley and corned beef. Melt the fat in the frying pan, and when really hot, drop in spoonfuls of the batter mixture. Fry quickly on either side until crisp and brown.
WW II APPLE BROWN BETTY
2 cups bread cubes
6 tablespoons melted butter or margarine
6 cups sliced apples (or other seasonal fruit)
1 cup honey or maple syrup
1 tsp cinnamon
grated rind of lemon
¼ cup cold water
whipped topping.
Preheat oven to 350 degrees. Toss together bread cubes and melted butter. Combine honey, cinnamon, lemon rind and water. Hold back some of the bread for topping. Place half remaining mixture in bottom of baking dish. Top with half the fruit; pour half the honey mixture over fruit. Repeat layers. Top with reserved bread cubes. Bake for 35-40 minutes or until apples are tender and top is browned. Serve warm with whipped topping. Serves 6
AMERICAN MINCE
5 ounces corned beef, chopped fine
8 ounces cooked pearl barley
1/2 pint chopped tomatoes
salt and pepper to taste
1 ounce grated cheese
1 ounce bread crumbs
1/2 ounce drippings or margarine
2 tomatoes - if available
Place beef, barley, chopped tomatoes and bread crumbs in layers in a greased pie dish. Finish with a layer of cheese and dot with the drippings or margarine. Bake at 350 deg for 25 minutes. Slice the whole tomatoes and spread over the top. Return to the oven for an additional 15 minutes.
EGGLESS SPONGE PUDDING
6 ounces self rising flour
1 1/2 teaspoons baking powder
2 ounces cooking fat or margarine
2 ounces sugar
1 tablespoon syrup, your choice
1/4 teaspoon baking soda
1 1/2 teaspoon vinegar
Milk to mix
Sift flour and baking powder, rub in the margarine or cooking fat, add the sugar and syrup. Blend in the baking soda with vinegar and add to the other ingredients with enough milk to make a sticky consistency. Put the mixture in a greased basin, allowing room to rise. Cover with a plate and steam for 1 1/2 hours or until firm. Serve hot with fruit or jam.
CARAMEL AND SEMOLINA MOLD
2 ounces sugar
4 tablespoons water
1 pint milk or equal
milk and water
1 tablespoon jam
3 ounces semolina
Put sugar and 2 tablespoons of water in a saucepan. Stir until sugar has dissolved, then boil until a golden caramel. Add remaining water and heat until blended. Cool slightly then pour into a pudding basin or mold. Meanwhile, bring the milk to a boil, add jam, whisk in the semolina and cook for 10-15 minutes, stirring most of the time. Allow to cool and stiffen slightly. Stir briskly, then spoon over the caramel and allow to set.
BEEF HEARTS
2 beef hearts
1 tablespoon bread crumbs
1 teaspoon shredded suet
salt and pepper
milk
drippings
1 level tablespoon self rising flour
parsley
Mix the breadcrumbs, seasoning, parsley and salt and bind with a little milk. Wash the hearts thoroughly, cut away the pipes from the top and cut the dividing walls. Stuff the hearts, fold the flaps over and keep in place with a skewer. Heat enough drippings in a heavy saucepan to come up 1/2 inch on all sides of the meat. Put in hearts and brown all over, reduce heat and cook for 1 1/2 hours, turning from time to time.
Note: Beef heart, which my dad purchased at the farmers market in Detroit, was a weekly meal at our house. The three kids in our family would turn their noses up and eat just the potatoes and veggies. The following nights supper was always the most delicious hash, something we all loved.
Didn't find out until we were adults that the "hash" was indeed leftover beef heart.
CORN BREAD
1 3/4 cups corn meal
1/4 cup flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups milk
2 tablespoons shortening
Mix thoroughly dry ingredients, add milk and melted shortening; beat well and pour into well greased pan or muffin tins and bake in hot oven, 425 deg, about 25 minutes.
POTATO BREAD
1 2/3 cups scalded milk
1 1/2 cups corn meal
1 tablespoon shortening
1 egg
4 teaspoons baking powder
1 teaspoon salt
2/3 cup fresh mashed potatoes
Pour scalded milk over corn meal and add shortening. Beat egg until very light and add slowly. Cool and add baking powder and salt. Mix well and add potatoes. Bake in greased shallow pan , 425 deg, 30 minutes.
POTATO BISCUITS
1 1/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
¾ cup boiled sweet or white potatoes, mashed
½ cup milk
Sift flour, baking powder and salt together. Rub in shortening; add the mashed potatoes and milk enough to make a soft dough. Roll out lightly on floured board and cut with biscuit cutter. Bake in moderate oven 15 to 20 minutes.
SWEET POTATO MUFFINS
1 cup flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sweet potatoes (mashed & cold)
1 egg
1 cup milk and water in equal parts.
Sift together flour, baking powder and salt. Add cold sweet potatoes which have been lightly mashed or put through a ricer. Add beaten egg and liquid, mixing well. Bake in greased muffin tins in moderate oven 25 to 30 minutes.
EGGLESS, MILKLESS, BUTTERLESS, FRUIT CAKE
1 cup brown sugar
1 1/4 cups water
1 cup seeded raisins
2 ounces citron, cut fine
1/3 cup shortening
½ teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup corn or wheat flour
1 cup rye or barley flour
5 teaspoons baking powder
Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven, 350 deg, about 45 minutes.
“WACKY” CAKE
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil or melted shortening
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water.
Preheat oven to 350 F. Sift together dry ingredients into un-greased 9”x9” baking pan. Pour in oil, vinegar, vanilla and cold water. Mix well, but avoid over zealous mixing - the mixture will start to fizz and bubble ! Bake 25 to 30 minutes. Let cool and cut into squares. Variation - sprinkle with powdered sugar.
Note: This is a simple, easy to make cake, in one container. It is still a favorite with my family and when made with real cocoa has a pretty red tint. I add a teaspoon of baking powder to the mix.
SPAM & EGG SANDWICH
1 tablespoon butter
2 tablespoons finely chopped onion
1 slice Spam
1 egg
2 slices bread
1 slice American cheese
1 slice tomato.
Melt butter in skillet over medium-high heat and sauté onion until soft. Mash luncheon meat, add to onion and cook until browned (2 to 3 minutes). Beat egg and add to skillet, covering the meat and onion. Cook until firm, turning to brown both sides. (Very similar to making an omelet.) Make a sandwich using the skillet contents, adding the cheese and tomato. Variation - toast the bread first.
MOCK GOOSE
1 ½ pounds potatoes
2 large cooking apples
4 ounces cheese
½ teaspoon dried sage
salt and pepper
¾ of a pint vegetable stock
1 tablespoon flour
Cooking time 1 hour
Scrub and slice potatoes thinly, slice apples, grate cheese. Grease a fireproof dish, place a layer of potatoes on it, cover with apples and a little sage, season lightly and sprinkle with cheese, repeat layers leaving potatoes and cheese to cover. Pour in half a pint of the stock and cook in a moderate oven for three quarters of an hour. Blend flour with remainder of the stock, pour into dish and cook for another quarter hour. Serve as a main dish with a green vegetable. 4 helpings
CHEESE PUDDING
Cooking time 30 MINUTES
Half a pint milk or household milk
2 eggs or (2 level tablespoons of dried egg mixed with 4 tablespoons water)
4 ounces grated cheese
1 breakfast cup breadcrumbs
salt and pepper
¼ teaspoon dried mustard.
Add the milk to the egg mixture and stir in the other ingredients. Pour into a greased dish and cook for about 30 minutes in a moderately hot oven until brown and set. 4 helpings
HONEY CAKES
1 level teaspoon sugar
2 ½ ounces margarine
2 level tablespoons honey
6 ounces self raising flour
1 level teaspoon cinnamon.
Beat together the sugar and margarine until the mixture is soft and creamy, then add the honey. Sift together the flower and cinnamon. Add to the creamy mixture with a spoon until it binds together then work it with your fingers until it is a soft smooth dough. Flower your hands, take off a piece of dough about the size of a large walnut and roll between the palm of hands until it is a smooth ball. Put onto a slightly greased tin and flatten slightly. Continue until all the dough has been used up. Bake in a moderately hot oven until the cakes are done - about 15 minutes. Quantity 16 to 20
POTATO PANCAKES - 1946
Germany
Potato peelings and pieces
a handful of flour
salt and pepper
Take potato peels, cut them to very small pieces, with a little flour and salt and fry them on top of the stove.
MOCK BLACK PUDDING
England
1 cup oatmeal
1 pint vegetable or meat broth
salt, pepper
marjoram, thyme
2 - 3 small onions
Stew one cup of oatmeal in one pint of broth or vegetable water, add salt, pepper, marjoram, and thyme, simmer, stirring constantly until thickened. Chop onions very fine, brown in little fat and stir in.
WOOLTON PIE
England
1 pound diced potatoes
1 pound cauliflower
1 pound carrots
2 onions
teaspoon vegetable extract
tablespoon oatmeal
chopped parsley
Place all ingredients in a pot, cover with water and cook for 10minutes. Stir to prevent sticking to pan. Allow to cool. Spoon into pie dish, sprinkle with parsley and cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden. Serve hot with gravy.
QUICK SOUP
4 cups stock or water
tablespoon milk
sliced cabbage
1 pound mixed vegetables
teaspoon salt
1 tablespoon whole wheat flour
Boil 3 cups stock/water. Wash and grate vegetables. Add salt and vegetables to stock, cook until tender and season. Blend flour and milk with 1 cup water and pour into soup.
“WAR CAKE"
1 cup molasses
1 cup corn syrup
1 1/2 cups boiling water
2 cups raisins
2 tablespoon solid shortening (that would've meant “lard” to my mother)
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
In large pot, combine molasses, corn syrup, water, raisins, shortening, salt, cinnamon, cloves, and nutmeg. Bring to a boil. Remove from heat and cool to room temp. Preheat oven to 350. Sift together flour, baking soda, and baking powder. Combine with molasses mixture & beat well. Divide batter between two well greased 9x5" loaf pans. Bake 45 minutes or until done. Cake will be dense & will not rise much.
NOTE: The following recipes were taken from an actual U.S. Gov. ration book
FAT SAVING PASTRY
ounce fat
5 ounces flour
1/2 level teaspoon salt
2 1/2 level teaspoons baking powder
milk to mix
Rub fat into flour, add salt and baking powder. Mix to a soft scone dough with milk. Roll out and use to cover a pie. Bake in a hot oven. (400 degs). Use also in place of suet pasty for steamed meat or fruit puddings.
SCONES WITHOUT FAT
8 ounces flour
1/2 level teaspoon salt
4 level teaspoons baking powder
milk to mix.
Blend dry ingredients well and mix to a soft dough with milk. Roll out 1/2 inch thick, cut into rounds and bake in hot oven. (400 degs)
MINT STUFFING
(makes the meat go further)
6 ounces breadcrumbs
4 level tablespoons chopped onion
6-8 level teaspoons chopped mint
2 tablespoons vinegar
1 level tablespoon sugar
2 level teaspoons salt
2 teaspoons bacon fat
2 dried eggs, reconstituted
Mix all the ingredients together and use to stuff lamb or mutton.
BEEF CHARLOTTE
4 ounces breadcrumbs
1 teaspoon Worcestershire sauce
1 level teaspoon salt
1/2 level teaspoon pepper
1/2 pound tomatoes
4 ounces corned beef
Mix bread crumbs and seasonings together. Chop tomatoes, saving some pieces for top and flake meat. Arrange in a fire-proof dish, beginning with crumbs, tomato, meat and ending with a layer of crumbs and slices of tomato. Sprinkle shred of margarine over top and bake in a moderate oven (350 deg) for 25-30 minutes. Serves 4
CRUMB FUDGE
2 level tablespoons syrup (maple or corn syrup)
2 ounces margarine
2 ounces sugar
2 ounces cocoa
few drops of vanilla
6 ounces dried crumbs
Heat syrup, margarine, sugar and cocoa gently until all is melted. Stir in the required flavoring and then bread crumbs. Mix thoroughly and turn into a well-greased 7" sandwich tin; spread evenly and mark lightly into fingers or squares. Leave for 24 hours and then use a cake or sweet.
STEAMED APPLE PUDDING
3/4 pound stale bread, soaked
2 ounces flour
4 level tablespoons sugar
2 large apples, peeled, cored and sliced
1/2 level teaspoon mixed spice.
Drain water from bread and beat well. Mix in flour and half the sugar. Arrange apple slice in bottom of a greased basin; put half the bread mixture on top then the rest of the apples and sprinkle over the remaining sugar. Put in the rest of bread mixture. Cover and steam for 2 hours.
NOTE: soak bread in cold water. Squeeze very dry, beat with fork to make a smooth mixture. Useful for stuffing and puddings.
6 DIFFERENT PUDDINGS
One Simple Recipe
8 ounces plain flour
4 level teaspoons baking powder
pinch of salt
2 ounces fat , margarine, lard or drippings
2 ounces sugar
1 dried egg, reconstituted
Just under 1/4 pint of milk - or milk & water to mix.
Mix together flour, salt and baking powder. Rub in fat. Add sugar, egg and enough liquid to make mixture to a stiff consistency. Turn into a greased 6" basin and steam for 1 1/2 hours. Serve in any of the following ways.
Plain: Serve with jam, syrup or custard sauce.
Jam: Put 2 tablespoons of jam or marmalade in the bottom of basin before pouring in the mixture.
Chocolate: Add 3 level tablespoons cocoa along with the egg and add an extra 1/2-1 ounce sugar or syrup.
Ginger: Add 4 level teaspoons ground ginger with the sugar. Use only 1 ounce sugar and add 1 ounce of syrup - your choice - with the liquid.
Spice: add 2-3 ounces dried fruit and 2 level teaspoons mixed spice with the sugar.
Fruit: Add 2-3 ounces dried fruit with the sugar.
OVEN STEAMED PUDDING
1 ½ cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
1/3 cup sugar
2 tablespoons shortening
1 egg, beaten thick and fluffy
2/3 cup milk
Sift flour once, measure baking powder, salt and sugar and sift together three times. Cream shortening. Add sifted dry ingredients, egg, ½ cup milk and vanilla. Beat until smooth. Add remaining milk and beat ½ minute longer. Turn into greased individual molds, filling ½ full. Cover tops with brown paper and tie securely. Place in pan in 1 inch of hot water. Bake at 375 deg about 55 minutes or until done. Serve with a fruit sauce.
CHEESE MUFFIN RING
1 ½ cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup grated American cheese
1 egg, well beaten
½ cup milk
1 tablespoon melted shortening
Sift flour once, measure, add baking powder and salt and sift again. Add cheese and mix well. Add egg, milk and shortening. Stir only enough to dampen all flour. Bake in greased 8x8x2 inch pan or greased ring mold at 425 deg for 25 minutes or until done.
SAVORY VEGETABLE PIE
1 tablespoon fat
2/3 cup finely chopped onions
2/3 cup finely sliced celery
1 2/3 cups mixed vegetables
3 ½ tablespoons flour
½ teaspoon salt
Pepper to taste
2 tablespoons melted fat
2 ¼ milk and vegetable stock
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
3 hard boiled eggs, sliced
1/2 recipe Biscuits (following)
Melt 1 tablespoon fat in skillet, add onions and celery and cook gently 10 minutes. Add cooked vegetables. Combine flour, salt and pepper, add to 2 tablespoons melted fat in saucepan and blend. Add liquid gradually and cook until thickened, stirring constantly. Add the vegetables, vinegar, and Worcestershire sauce. Turn half of mixture into shallow baking dish. Cover with egg slices, sprinkle with salt and pepper, and top with remaining vegetable mixture. Mix ½ of biscuit dough recipe as directed and drop or place biscuits on vegetable mixture. Bake at 425 deg 25 minutes. Serves 4.
WARTIME DROP BISCUITS
2 cups sifted cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup milk
1 tablespoon melted shortening
Sift flour once, measure, add baking powder and salt then sift again. Add milk and melted shortening. Stir quickly and lightly until all flour is dampened. Drop from tip of teaspoon in small mounds on lightly greased baking sheet. Bake in hot oven (450 deg) for 15minutes or until done.
LOW SHORTENING MUFFINS
1 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg, beaten fluffy and light
½ cup milk
1 tablespoon melted shortening
Sift flour once, measure, add baking powder, salt and sugar and resift. Add egg, milk and shortening. Sir only long enough to dampen all flour. Bake in greased muffin pans at 425 deg about 22 minutes for large minutes, 15 minutes for medium muffins.
DATE NUT LOAF
2 cups sifted cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
4 tablespoons sugar
½ cup chopped dates
½ cup chopped nut meats
2 teaspoons grated orange rind
1 egg well beaten
1 cup milk
Sift flour, measure, add baking powder, salt and sugar and sift again. Add dates, nuts and orange
rind and mix carefully. Add egg and milk, then stir until blended. Turn into greased loaf pan 8x4x3 and bake at 350 deg for 1 hour and 20 minutes or until done.
PEANUT BUTTER CHOCOLATE CAKE
1 3/4 cups sifted Flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
2 tablespoons shortening
3 tablespoons peanut butter
2 squares Baker's Unsweetened Chocolate, melted
1 cup milk
1 teaspoon vanilla
Sift flour once, measure, add soda, salt and sugar, and sift together three times. Cream shortening and peanut butter until well blended. Then add melted chocolate and mix well. Add sifted dry ingredients, milk and vanilla. Stir until all flour is dampened. Beat vigorously 1 minute. Bake in two 8-inch layer pans which have been greased, lined with waxed paper, and greased again. Bake in 350 deg oven 25 minutes or until done. Spread Easy Fluffy Frosting or Cocoa Minute Frosting between layers and on top of cake.
Substitution: Use 1/4 cup Baker's Breakfast cocoa for chocolate. Sift cocoa with dry ingredients.
CARROT CASSEROLE
1/4 pound carrots
1/2 ounce margarine
1/2 ounce flour
1/2 teacup of milk
pinch of nutmeg
pepper and salt
Scrape, boil, drain and mash the carrots. Melt the margarine in a small pan, stir in the flour, cook together for a few minutes and then stir in the milk. Add the carrot puree, a pinch of nutmeg, pepper and salt to taste and pour into a well greased basin or mold. Steam for 3/4 of an hour.
WAR AND PEACE PUDDING
Canada
1 cup flour
1 cup breadcrumbs
1/2 cup of suet
1/2 cup mixed dried fruit
1 teaspoon all spice (optional)
1 cup grated raw potato
1 cup of grated raw carrot
1 level teaspoon baking soda
2 tablespoons hot water
Mix first 5 ingredients. Then add potato, carrot and baking soda that has been dissolved in hot water. Mix well then turn in a well greased pudding bowl. The bowl should not be more than 2/3 full. Boil or steam for at least 2 hours.
VICTORY GARDEN SOUP
6 cups water
6 medium-sized potatoes peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon black pepper
DIRECTIONS:
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat. Reduce the heat to medium, and cook for 1 hour, or until the vegetables are tender. Makes 8 to 10 servings.
HUNGARIAN CABBAGE NOODLES
2 tablespoons vegetable oil or rendered bacon fat
1/2 large head green cabbage, cored and sliced thin
Salt
1 (16-ounce) bag wide egg noodles
1 tablespoon unsalted butter
Pepper
Bring 4 quarts of water to a boil in large pot for noodles. Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add 1/2 the cabbage, season with 1/4 teaspoon salt, and cook, tossing frequently, until golden brown, 5 to 8 minutes. Transfer cooked cabbage to plate. Repeat with remaining oil and cabbage. Add 1 tablespoon salt and noodles to boiling water and cook until noodles are al dente. Drain noodles and transfer back to pot. Add reserved cabbage and butter to noodles, toss to combine, and season to taste with salt and pepper. Serve. Yields 4 servings.
HARD CANDY IS EASY TO MAKE
1 Cup Water
2 Cups granulated Sugar
3/4 Cup white Karo Syrup
Flavored Oil, such as Peppermint or Cinnamon
Cook the water, sugar and white Karo Syrup on medium heat. While it is cooking set a cup of cold water nearby. Cook the mixture for about 30 minutes until when you drop just a bit of it into the cold water with a spoon you can hear it crackle. After you hear it crackle, remove from heat and add 3-4 large drops of flavored oil. Pour onto a large, slightly buttered flat pan to cool. Break it up after it has cooled. Use a tiny bit of powdered sugar to keep the pieces of from sticking together and place the candy in a tin storage box or glass jar to store.
COTTAGE PUDDING
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
3 tablespoons shortening
1 cup milk
Sift flour once, measure, add baking powder and salt and sift again. Cream shortening and sugar and add flour, alternating with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased 8x8 pan at 350 deg 50-60 minutes or until done.
EGGLESS UPSIDE DOWN CAKE
2 tablespoons margarine
1/3 to ½ cup brown sugar, firmly packed
1 ½ cups canned pineapple wedges
½ cup broken pecan meats
1 recipe of above Cottage Pudding
Melt butter in 8x8 pan. Add brown sugar and cook, stirring until thoroughly mixed. Arrange fruit on top and sprinkle with nuts. Mix Cottage Pudding batter and pour over fruit and nut mixture. Bake at 350 deg 50-60 minutes. Loosen cake from sides and turn upside down on cake dish.
During the Vietnam war Brig. Gen. Walter S. McIlhenny, U.S. Marine Corps, son of the 2nd company president of McIlhenny Company from his experiences with C-Rations as a Marine during WWII came up with the idea to send soldiers copies of the Charley Ration Cookbook filled with recipes for spicing up C-rations with Tabasco Pepper Sauce wrapped around two-ounce bottles of Tabasco Pepper Sauce along with a handful of a P-38 type can openers all in a waterproof canister. What follows will be a copy of the cookbook.
BATTLEFIELD FUFU
Chicken with Peanut Butter Sauce
*1 can boned chicken - 12 oz
*1 can peanut butter - 12 oz
2 spoons butter or oil or fat
1 spoon soya sauce
2 dashes Tabasco pepper sauce
*2-3 spoons milk
Melt the butter or oil or fat and add the peanut butter. Stir until well blended. Add the milk and continue cooking until sauce is smooth. Now add the can of boned chicken, pulled apart and soya sauce and Tabasco. Continue cooking until hot and smooth. This may be served over boiled rice or crumbled crackers or with white bread.
*this is from Basic C-Rations. Each daily ration consisted of six 12 oz. cans and an accessory pack.
Ham slices or pork steaks may be substituted for the boned chicken. No matter what you do to it though, it is still Battlefield FuFu.
HAM WITH SPICED APRICOTS
1 can fried ham, sliced with juices
1 can apricots with juice
1 can jam
3 spoons flour
3 spoons butter or oil or fat
1 spoon lemon juice
1 spoon soya sauce
Generous dash Tabasco pepper sauce
Salt and pepper to taste
Melt butter or oil or fat, add flour and stir until well blended. Add the jam and cook until melted. Now add the juices from the ham and the apricots as well as the lemon juice, soya sauce and Tabasco. Salt and pepper to taste.
SOUP DU JOUR
1 can ham
1 can lima beans, mashed
1 equal can hot water
salt and pepper to taste
A generous dash Tabasco pepper sauce
2 spoons green onions, chopped and sautéed in butter, oil, or fat
4 spoons butter, oil or fat for the bread croutons or crumbled crackers
Fried bread croutons or crumbled crackers
Authors note: there is a soup du jour on every menu, in every American restaurant from Maine to Frisco. There is no reason the Armed Forces should be an exception. The front line fighting man has advantage. He knows what goes into soup du jour."
Mash the ham and lima bean mixture to a pulp. Combine with a can of hot water and bring to a boil, stirring briskly all the time. Add Tabasco and salt and pepper to taste. Serve piping hot, garnished with fried white bread croutons (pieces of white bread cut up into cubes) or crumbled crackers sautéed in butter, oil or fat.
BREAST OF CHICKEN UNDER BULLETS
1 can boned chicken
1 can cheese spread
Salt and pepper to taste
1 dash Tabasco pepper sauce
White bread
2 spoons butter, oil, or fat - if available.
Heat the can of boned chicken in a meat can. Melt the cheese spread. If butter, oil, or fat is available, add two spoons. Season with salt and pepper and Tabasco. Cut loaf of white bread in half, trimmed if so desired. Place a mound of chicken over each half of white bread and cover each with the hot melted cheese sauce. "this should stick to your ribs."
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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COTTAGE CHEESE LOAF
2 cups low fat or no fat cottage cheese*
2 cups nuts, chopped
2 cups soft bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon pepper
Juice of 1 lemon
1/2 teaspoon lemon juice
2 tablespoons butter
Combine ingredients, place in buttered loaf pan and bake at 375 deg for 30 minutes. Serve with tomato sauce.
* Original recipe called for regular cottage cheese.
VEGETABLE LOAF
1/2 cup cooked peas
1/2 cup cooked snap beans
1/2 cup chopped celery
1/2 cup cooked carrots
3/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 egg slightly beaten
Combine vegetables, add milk, bread crumbs, seasonings and egg. Pack into greased loaf pan and bake at 375 deg until firm - 35 to 40 minutes.
Click if you have a submission for the Heart Healthy Recipe
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VICTORY GARDEN TACOS
1 medium red-skinned potato, cut into ½-inch cubes (about one cup)
2 medium carrots, chopped
½ cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1 small zucchini, cut into thin, bite-size strips (about 1¼ cups)
1 cup frozen, whole-kernel sweet corn
1 tablespoon Mexican chili powder
½ teaspoon salt
dash ground black pepper
12 soft corn tortillas
1 cup shredded cheddar cheese
In a covered, medium sauce pan, cook the potato and carrots in a small amount of boiling water for 7-8 minutes or just until tender (don't overcook!). Drain and set aside. Meanwhile, in a large skillet, cook and stir onion and garlic in hot olive oil over medium to high heat for 3 minutes. Add zucchini and corn, cook and stir 3 minutes. Add chili powder, salt and pepper; cook and stir for one minute more. Gently stir in the potato mixture. Lightly spray tortillas with oil and heat in frying pan, turning once, just until soft. To serve, fill tortillas with vegetable mixture. Top with cheese and avocado. If desired, serve with optional toppings.
BROILED CHEESY TOMATOES
2 tomatoes
2 teaspoons olive oil
1 tablespoon basil
1/4 teaspoon black pepper
1/2 cup soft bread crumbs
1 tablespoon grated cheese
Cut tomatoes in half, gently squeeze out and discard seeds. Place the tomatoes, cut side up, on a broiler pan coated with nonstick pan spray. Combine oil, basil and pepper in a small bowl. Brush over cut tomato surfaces. Broil 6 inches from the heat source until hot - about 5 minutes. While tomatoes are broiling, combine crumbs and cheese in a small bowl, sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned - about 2 minutes. Serve immediately.
60 calories, 28 from fat; 3g fat, 1g saturated fat. l mg cholesterol, 62 mg Sodium. 7g carbohydrates, 1g dietary
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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STUFFED EGGS WITH SARDINES SALAD
1 medium sized tomato
2 hard cooked eggs
1 small can sardines
lettuce
salad dressing
sliced lemon
All ingredients should be chilled. Arrange on a small platter as follows: Slice the tomato and put the slices in the center. On these, arrange the eggs, which should be halved. On each side put the sardines and on either end place lettuce nests filled with the dressing. Garnish with the sliced lemon.
STUFFED SWEET POTATOES
2 medium sized sweet potatoes
1 tablespoon butter
salt
pepper
brown sugar
cinnamon
Boil the unpeeled sweet potatoes for fifteen minutes, then place in a 375 deg oven and bake until they feel soft and mealy - about 30 minutes. Cut in halves, lengthwise, scoop out the pulp and mix it with the butter and salt and pepper to taste. Heap back in the shells, dust with brown sugar and cinnamon, dot with a little more butter and brown in the oven or under the broiler.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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