contents

Buttermilk Biscuits

Dilly Bread

Crepes

Anna Mae's Carrot Cake

Pound Cake

Rowena's Cake

Strawberries 'N Cream Sponge Cake

Stack Cake

Key Lime Pie

Lasagna

Eggplant Parmigiana

Peanut Butter Pie

Bruce's Mom's Relish

Lentil Soup

Lemongrass Honey Chicken

Florida Style Country Ribs

The Ahwahee - Barton of Beef

Kilt Lettuce (Wilted Lettuce)

"Buttermilk Biscuits"

2 c. self rising flour, 1 Tblsp. baking powder, 6 Tblsp. shortening, 1 c. buttermilk

Shake in a bowl until coarse. Add buttermilk and whirl around in a circle one way till blended well.

1 egg, 2 - 2 1/2 Tblsp. dill seed or weed, 2 1/2 - 3 c. flour, 1 1/4 tsp. salt, 2 Tblsp. sugar,
1 Tblsp. softened butter, 1 - 2 Tblsp. instant minced onion, 1/4 tsp. baking soda, 1 package active dry yeast, 1 c. cottage cheese, 1/4 c. water

In large bowl combine 1 c. flour, sugar, onion, dill, salt, soda, and yeast. In a saucepan warm only cottage cheese, water, and butter. Don't melt cottage cheese. Add warmed mixture and egg to flour mixture and blend at lowest mixer speed. Stir in remaining flour by hand to form stiff dough. Cover and let rise in a warm spot for one hour or until doubled. Punch down and turn over into a greased round loaf pan and let rise for 45 minutes. Bake at 350F for 35-45 minutes. Brush with butter and sprinkle with coarse salt.

6 eggs, 1 c. flour, 1 c. milk, 1 c. water, 1/4 cup oil

Beat eggs in a large bowl. Beat in flour till smooth. Beat in oil, then milk and water. You can use all milk if you like. Heat a large flat bottomed skillet till very hot (a drop of water will dance across the surface when hot enough). I like to use a cast iron skillet. Making crepes in it will help keep it well seasoned. Put about 1 or 2 Tblsp. oil in skillet to coat bottom. Pour in about 1/4 c. of the batter and quickly swirl around the pan (spread it out) by tilting the pan in all directions in a circular motion. Cook until set (about 30 seconds). Turn and cook on other side for about 10 seconds. Sometimes the first one wants to stick. If they all want to stick or look burnt then lower the heat a little. These are good as regular pancakes with butter and syrup. This is what "pancakes" were around my house when I was growing up. Or you can also roll them around a filling. I especially like butter and brown sugar. The batter will keep for several days in the refrigerator, but will separate, so stir it back up.

6 eggs, 2 1/2 cups oil, 4 cups sugar, 4 1/2 cups flour, 1 1/2 cups crushed pineapple w/juice, 4 cups grated carrots, 1 package coconut, nuts (optional), 2 tsp. cinnamon

Frosting: 4 tsp. soda, 1 lb. powdered sugar, 4 tsp. vanilla, 1 stick margarine, 4 tsp. salt,
3 oz cream cheese

Blend first four ingredients. Add rest. Bake 50 minutes at 350 F. (Ingredients may be cut in half)

3 c. Swan's Down cake flour, 6 eggs, 3 c. sugar, 2 tsp. vanilla extract, 1 c. sour cream,
1/4 tsp. salt, 1 c. Crisco, 1/4 tsp. baking soda

Beat flour, sugar, Crisco, eggs, and sour cream together. Add remaining ingredients. Bake at 300F for 1 hour 20 minutes in a greased and floured tube pan.

1 box yellow cake mix, small can pineapple, 2 eggs, small can applesauce, 2 lids oil

Mix ingredients, bake in tube pan till done.

1 c. sifted all purpose flour 3 eggs 1 tsp. baking powder 1 c. sugar 1/4 tsp. salt 1 tsp. vanilla 1/3 c. milk 2 pints strawberries 2 Tblsp. butter 1/2 c. sugar 1 c. heavy cream, whipped

Grease and flour two 8 x 1 1/2 in. layer pans. Preheat oven to 350F. Sift flour, baking powder and salt onto a sheet of wax paper. Heat milk and butter until small bubbles appear around edge (scalding); do not boil; cool slightly. Beat eggs until foamy with mixer on high speed. Gradually add one c. sugar while continuing to beat until very thick and fluffy; beat in vanilla and cooled milk. Fold flour mixture gently into eggs just until well blended (don't overmix). Pour batter into prepared pans. Bake in preheated oven for 25 minutes, or until top springs back when touched with fingertip. Cool layers on wire racks for 10 minutes. Loosen cakes with spatula and remove from pans. Slice berries. Sprinkle with 1/2 c. sugar. Let stand until sugar dissolves. Place one cake layer on plate and spread with 1/2 whipped cream and top with 1/2 of the strawberries. Top with remaining whipped cream and strawberries.

1 c. vegetable shortening, 3 c. all purpose flour, 1 c. sugar, 1 tsp. brown sugar, 1 large egg, 1/2 tsp. salt, 1 c. molasses, 1 c. buttermilk (room temperature),1 tsp. ground ginger

Cook in two cake pans. Wrap in plastic and place in refrigerator overnight. Split layers. Place fruit in between layers (cooked dried apples are good). Wrap in plastic and put back in refrigerator for two days.

3 eggs, 1 can sweetened condensed milk, 1/4 c. sugar, 1/2 c. fresh key lime juice, ~1 tsp. key lime zest, 1-9” prebaked pastry shell

Preheat oven to 350F. Separate the eggs. You’ll be whipping the whites, so put them in a large enough bowl. Combine egg yolks, condensed milk and juice, stirring until thoroughly mixed. The acidity of the juice thickens the milk and eggs into a custard. Spoon the custard evenly into the pie crust. Slowly add sugar to the egg whites, and beat them until stiff, but not dry. Spoon the beaten egg whites on top of the custard and distribute evenly. Cover pie and bake at 350 degrees for 20 minutes or until meringue is lightly browned. Chill before serving. Makes one 9 inch pie.
 
 

Meat Sauce: 1 Tblsp. oil, 5 c. crushed tomatoes, 1/2 lb. ground beef or Italian sausage,
1/4 c. chopped parsley, 3/4 c. chopped onion, 2 cloves of garlic, minced basil, pepper, and fennel to taste

Filling: 2 15 oz. containers ricotta cheese, 2 c. mozzarella cheese, 2 eggs, 16 oz. lasagna noodles, cooked, 1 1/2 c. grated parmesan cheese

In 3 quart pan w/ oil brown meat, onion & garlic. add rest of sauce ingredients. Simmer 15 minutes. In bowl combine eggs, ricotta, 1 1/2 c. of the mozzarella, and 1 c. parmesan. Spread 1 c. meat sauce in 13 x 9 x 2 " baking pan. Layer 1/4 of the noodles, 1/3 of the ricotta mixture, and 1 c. meat sauce. Repeat twice. Top with remaining noodles, sauce, parmesan and mozzarella. Bake for 35 minutes at 375 F covered and 15 minutes uncovered. Let cool 15 minutes.

1 large eggplant, ~ 3 lb., 2 Tblsp. minced fresh basil or 2 tsp. dried basil, flour, 1 1/2 c. tomato sauce (heated), 2 eggs beaten w/ 2 tsp. olive oil, 8 oz. mozzarella thinly sliced, 2/3 c. grated Parmesan cheese, fine dry bread crumbs, olive oil

Trim but do not peel eggplant. Cut into 1/4 in. slices. Put the slices on a large platter and sprinkle each slice with about 1/8 tsp. salt. Let stand at room temperature for 30 minutes. Drain & dry with paper towels. Dip each slice in flour, then eggs, then bread crumbs. Fry in about 1/8 inch olive oil until golden brown. Drain excess oil. Stir basil into tomato sauce. Spoon a little sauce into a buttered 2 qt. baking dish. Arrange 1/3 of fried eggplant slices, overlapping, on the sauce. Top with 1/3 mozzarella, 1/3 tomato sauce, and then 1/3 of the Parmesan. Repeat until all ingredients are used. Bake in 350F oven for 20 to 30 minutes or until bubbly.

crust: 1 1/4 c. chocolate cookie crumbs, 1/4 c. sugar, 1/4 c. melted butter

filling: 1 8 oz. package softened cream cheese, 1 c. creamy peanut butter, 1 c. sugar, 1 Tblsp. butter (softened), 1 tsp. vanilla extract, 1 c. heavy cream (whipped)

optional: grated chocolate or cookie crumbs

Combine crust ingredients & press into 9 in. pie plate. Bake at 375F for 10 minutes. Cool. In a mixing bowl beat cream cheese, peanut butter, sugar, butter & vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate.

6 green tomatoes, 2 bunches celery, 6 red tomatoes, 1 qt. vinegar, 6 green peppers,
sugar to taste, 6 red peppers (or mix yellow and red)

Grind vegetables fine. Set overnight in salt water to cover. Strain. Add vinegar and sugar to taste (5-8 c.). Bring to boil and simmer for a couple of hours. Can.

1 c. lentils, 1 c. water, 1 1/2 tsp. salt, 1 diced carrot, 1 diced stalk celery, 1 c. canned tomatoes, 1/2 c. onion, 1 Tblsp. butter, meat (optional)

Boil first three ingredients 30 to 45 minutes. Cook and brown onion in butter until soft. Add carrots and celery to onions and cook a while. Add all to lentils and simmer. Add meat if desired.

fresh lemongrass to taste (I use about 4 to 6 ft. of the fresh leaves, cut into about 4 in. pieces), honey (~ 1/4 c)., 2 to 4 boneless skinless chicken breasts, oil, black pepper, chopped garlic (optional)

Sprinkle chicken with pepper. Place chicken into heated oiled pan along with lemongrass and garlic if desired. Fry over medium heat till almost done, and a little browned. Lower heat. Drizzle both sides with honey and cook a while, about 5 or ten minutes depending on how low you lowered the heat. The honey will darken, that is OK. Pick off the lemongrass before eating.

Chris

~ 6 country style ribs, spices (see text), cider vinegar, dark molasses, sesame oil (optional),
3 to 6 garlic cloves

Cover ribs with water in a large pot with a lid. You can use ribs other than country style ribs, but I don't like paying for something that is mostly bone and fat. Smash open garlic cloves and add to pot. No need to peel them. Add spices. I vary them a lot, but bay leaf (3 or 4 for a half dozen ribs is good), black pepper, and cloves are always in there. Mustard seed, fennel seed, chili powder, basil, oregano, even some habenero peppers if you can get away with it are also good. Experiment. Use a good bit, a tablespoon at least of each. Bring to a boil. Cover and simmer for 30 to 45 minutes. Get the grill going. Mix equal parts of vinegar and molasses. You can add just a splash of sesame oil , not too much, for a little different flavor. For six ribs I will mix up at least a cup of sauce. Remove the ribs from the water, discard water, and place ribs on grill. You can place some of the spices right on the fire to make a fragrant smoke if you like. Use a brush to quickly coat each rib. A small new natural bristle paintbrush is ideal. The sauce is thin, you won't use much the first time around. Turn and brush with more sauce frequently, about every minute or so until the sauce is used up. The Molasses has a lot of sugar in it, so the ribs will burn quickly if you are not careful. If the grill has a lid close it between turnings to add smoke flavor.

This sauce is good on grilled chicken too. Don't boil the chicken. Use skinless chicken so the sauce won't run off.

5 - 6 pound sirloin tip roast, salt, pepper, 1/2 cup each carrots, celery, onion, 1 clove garlic, 1/2 tsp thyme, 1/2 tsp rosemary, 1/2 tsp ground cloves, 1 bay leaf. For sauce: 1/2 cup mushroom sliced, 1/2 cup all-purpose flour, 1 12 oz can beef broth, 1 cup dry red wine

1. Preheat oven to 325 degrees. In open roasting pan, place sirloin tip roast, fat side up, sprinkle with salt and pepper. Insert meat thermoneter into center of meat. Place celery, carrots, onion, garlic, bay leaf, thyme, rosemary and cloves around roast.

2. Roast meat about 2 1/2 hours or until meat thermometer reaches 140 degrees for rare, 2 3/4 hours of 160 degrees for medium, 3 1/2 hours or 170 degrees for well done. Make Yorkshire Pudding Batter. When roast is done, place on warm platter, keep warm.

3. Turn oven control to 400 degrees. Spoon 2 tblsp fat from pan mixture and divide into twelve 3 inch muffin pan cups, putting about 1/2 tsp in each cup. Tip pans to grease cups. (set roasting pan aside.) Heat pans in oven 5 minutes. Beat Yorkshire Pudding batter again until smooth, remove pans from oven, quickly fill 1/2 full and bake 30 minures or until golden. Keep Yorkshire pudding warm.

4. Meanwhile, start Mushroom sauce: Add 1 1/2 cups water to roasting pan, over low heat, cook and stir until brown bits are loosened, strain mixture through sieve into medium blowl and discard vegetables.

5. In a 2 quart saucepan over medium heat, in 3 tablespoons of hot butter or margarine, cook mushrooms until done - about 5 minutes; spoon into small bowl. In same pan, over low heat, into 1/4 cup hot butter or margarine, stir flour until blended and coook, stirring constantly, until mixutre is browned. Gradually stir in strained mixture, beef broth and wine; cook stirring constantly, until gravy is thickened. Add mushrooms and heat through. Carve roast into thin slices. Serve Mushroom sauce with roast and Yorkshire Pudding. Makes 14 to 16 servings.

Yorkshire Pudding Batter

In medium bowl, with wire whisk or fork, beat 1 cup all-purpose flour, 1 cup milk and 1/2 tsp salt until smooth. Beat in 2 eggs until well mixed. Cover and refrigerate.

My mom fixes this. The Yorkshire pudding things are the best part. You are supposed to use the sauce on them, but I like just butter. Mom usually uses a standing rib roast and skips the sauce. She doesn't remember where she got the recipie.

leaf lettuce, bacon, oil, cider vinegar, green onions, salt, pepper

In a heat resistant bowl or pan put a large amount of leaf lettuce torn into bite sized pieces. I usually use a four quart Pyrex bowl. Cut up some green onions and sprinkle on top of lettuce, along with some salt and pepper. Cut up bacon into small dices. Bacon ends are even better, they usually have more meat and are cheaper, but are sometimes hard to find. I will usually use at least a cup of bacon. Put a small amount of oil (a tablespoon or so) in a pan. Add the bacon and cook until the bacon pieces are crispy and the oil/bacon fat is very hot. Immediately, but slowly, pour the hot oil and bacon bits over the lettuce. This wilts the lettuce, so you want the hot oil to come in contact with as much of the lettuce as possible. I will usually toss the lettuce about half way through. Put about half as much vinegar in the now empty bacon pan as you had bacon and return to the hot stove. Bring to a boil and boil for about 10 seconds (to deglaze the pan a bit), then pour the vinegar on the lettuce. Try to get any pieces of lettuce that weren't "kilt" the first time around. Toss again and serve.

e-mail Chris Johnson (j.charles@lycos.com)