Alphabetical  Listing of Family Recipes Links Internet Food & Recipe Sites    (calorie saver: Substitute a can of seltzer for eggs and oil in a cake mix - or substitute apple sauce for the oil)

.Alphabetical Listing

Apple Recipes

Apple Nut Torte
Created by my Mom in October 2002, as we are wondering how to enjoy the fall crop of  Connecticut apples.

• 3-4 apples sliced thin
• 1 cup sugar
• 1 cup nuts (optional)
• 3 eggs
• 1/2 cup brown sugar
• 1/4 teaspoons of salt
• 2/3 cup of flour
• 1 l/4 teaspoons baking powder

Beat eggs until fluffy.
Add sugars
Add flour, salt, baking powder
Gently stir in apples & optional nuts.

Pour batter in 8" cake pan

Bake at 350 for 45 to 50 minutes

Old Fashioned Apple Crisp

  Another of mom's great recipes

• 8 large apples
• 1 teaspoon cinnamon
• 1 cup sugar
• l/2 teaspoon of nutmeg
  • mix
  • pack in buttered dish
• 2 cups of oatmeal
• 1 cup of flour
• 1 cup of brown sugar
• 1/2 teaspoon baking powder
  • mix
  • Then add 2 sticks of margarine
  • Press firmly on apples
  • bake 55 minutes at 350 degrees

Light Apple Crisp

A recipe Mom put together in 1994 for the diet conscious person who wanted more apples than batter

• 5 - 7 apples (to fill a pan)
• 1/2 cup of flour
• 2/3 cups of brown sugar
• 1 cup oatmeal
• 4 tablespoons of butter
• 3 tablespoons of orange juice
  • Place apples in 8 x 8 pan
  • Combine dry ingredients; then add butter
  • Sprinkle topping on top of apples
  • Pour OJ over topping

Bake at 375 for 40 to 45 minutes

Swedish Apple Pie/Cake

topping

• 1 cup sugar
• 1 cup flour
• l/4 lb. margarine
• 1 egg
  • Mix together. cut in margarine, beat egg into mixture, set aside

   

• Grease with butter a l0 inch pie plate or oblong baking dish
• Cut & slice  6 to 8 apples into dish  (as you   would a pie)
• Sprinkle dash of sugar & cinnamon & lemon over applies

Put the soft dough over the apples & bake at 400 for 35 to 40 minutes

Crustless Apple Pie
 A fun & easy recipe mom created in 1981

• 1 cup flour
• 1 egg
• 3/4 cup of margarine
• 1 cup of sugar
• 1 teaspoon baking powder
• salt
• cinnamon
  • Mix

Fill 8" round cake pan with apples.
Spread over apples

Bake 350 for 45 minutes

Topless Apple Pie (made with pie filling)
You may also make fruit squares from this recipe

• 1 cup flour
• 1 teaspoon baking powder
• l/2 teaspoon salt
• l Tablespoon sugar
• 1 egg
• 3/4 cups of shortening
• 3/4 cups of water
• 2 cans of apple filling

Beat eggs and shortening
Mix the rest of the ingredients (except for pie filling)

Place mixture in pie pan 
Bake 15 minutes at 400 degrees
Add apple pie filling in center
Bake at 400 degrees for 35 minutes more

Note: If made into squares place half the mixture in an oblong pan, bake for 15 minutes, then add apples plus the rest of mixture over the apples and bake for an additional 35 minutes.

Apple Cobbler (made with pie filling)

• 1 cup of sugar
• 1 cup of flour
• 1 tsp baking powder
• l/2 teaspoon baking soda
• 1 cup milk
• 1   21 oz   can pie filling
• l/4 cup butter

Melt butter in 9 X 13 pan
Mix dry ingredients - add milk

Pour batter over butter
Put pie filling over this. Do not stir

Bake at 350 degrees for 35 to 40 minutes

Traditional Bisquick  Apple Cobbler

• Grease a one-quart baking dish & combine
• 4 cups of sliced apples
• 3/.4 cups of sugar
• 1 teaspoon of cinnamon or nutmeg
  • Pour apple mixture into dish
• Mix the following ingredients
  • 1 1/2 cups Jiffy or Bisquick mix
  • l/2 cup milk (Note: Box recipe says 1/2 cup; I prefer 1 cup)
  • 1 egg
  • 3 tablespoons melted shortening
• Spoon this mixture over the apples

  Bake 15 minutes and reduce heat to 350 and bake 10 minutes longer or until fruit is tender.

Peaches may be substituted.

Balls, Chocolate

Every Christmas we used to roll these balls and serve them to my cousins. Chocolate was expensive in the 50s, so this was an expensive treat reserved for the holidays:

• 1 6 0z package choc chips

• 2 T margarine

• 1 Cup nuts

• 1 egg

• 1 cup confectionary sugar

• 2 cups mini marshmallows

• 1/2 to 1 cup coconut

• Melt chocolate and margarine

• bland egg

• stir in sugar, nuts and mini marshmallows

• shape mixture into balls.

• roll into coconut.

quicker way:
instead of rolling into balls, place in a buttered pan & sprinkle coconut on top.

Balls, Date
This is a recipe my mom received in the early 1960's from a British lady.  We used to make some every December to serve to our Christmas company.

1 package chopped dates
2/3 cups sugar
1 teaspoon vanilla
1/4 lb margarine
2 1/2 cups rice crispy cereal
1 egg beaten
dash of salt
3/4 cups nuts
1 bag flaked coconut

Mix together dates, sugar, butter, salt, & vanilla
Cook (and stir occasionally)  for 10 minutes and then cool.

Add the rest of the ingredients except the coconut.

Roll in small balls the pat on coconut.
Place in refrigerator for a few hours until they harden somewhat.

To save time, the mixture may be patted in a buttered pan,  & then topped with coconut.
Place in refrigerator until it hardens & then slice.

Bars
Chocolate Chip Cherrie Square Bars
I ate the moistest bars containing my favorite foods (nuts, chips & cherries)  at a shower.  When I asked Betsy if these were difficult to make, she surprised me with the simplest recipe:

• 1 Pillsbury Quick Bread mix (date bread or nut bread)

  • Follow directions on box for regular bread, but add

  • 1/2 to 3/4 cups of chocolate chips

  • l/2 to 3/4 cups of  chopped maraschino cherries

  • optional extra nuts

• cook about 10 to 15 minutes longer than box directions

If you wish to make a double batch, cook in an 11X 13 pan.

Old Fashioned Boston Baked Beans - 
Mary, who used to work with my mom in the 60's always volunteered her delicious beans at get-togethers.  Here is here simple recipe for this high-fiber,  nutritious dish::

• 2 onions
• 1 Tablespoon of mustard
• 1/2 cup ketchup
• 1 cup molasses
  • Pour the above ingredients over 2 large cans of beans.
  • Bake uncovered for 3 hours at 325 degrees

Biscotti

I received this recipe from my children's art teacher.  She is from Italy & so is the recipe.
She tells me it is fat-free.

  2 cups flour  
1 1/3 cups sugar  
2 eggs  
1 tsp. grated lemon peel (or lemon extract)  
2 tsps baking powder  
1 ½ to 2 cups chopped nuts (walnuts, almonds or filberts)  
¼ cup anisette  
¼ cup rum

  Mix everything (except nuts) in mixing bowl by hand to cookie dough consistency.  
When well mixed, add nuts.  Remix.  
Divide mixture into two.

  Form 2 sausage-like strips on greased cookie sheet.  
Bake at 350 F for approximately 35 to 40 minutes (till light golden brown)  
Remove from oven.

Let it cool completely.  
Slice in approximately ½” strips (or slice before serving).

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Blueberry filling
After going blueberry picking, this is a delicious way to create a blueberry dish can can be served with ice cream.  It taste similar to pie filling

• 1 quart container of blueberries

• l/4 cup of water

• l/2 cup of sugar

• 1 to l 1/2 Tablespoons of cornstarch

  • Put all in a pan and cook until thickened

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Light Blueberry Peach Cobbler (2005)

8 X 8 glass pan   375 degrees   40 to 45 minutes

Fill pan with fruit
Pour 2/3 cup sugar and 1 tablespoon cornstarch
Mix and add 3 Tablespoons Orange juice

Topping:

1/2 cup flour
1 cup oatmeal
2/3 cup brown sugar
4 Tablespoons butter

Sprinkle topping over fruit and bake at 375 degrees for 40 to 45 minutes

 

Timesaver tip:   Double topping recipe. Place the extra topping in a plastic bag in the refrigerator for future use.

Bread

 

Mom's Cranberry Bread

• 2 Cups flour

• 3/4 cup sugar

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• l/2 teaspoon salt

• 1 egg

• 1/2 cup orange juice

• 3 Tablespoons melted butter

• 2 Tablespoons hot water

• 1 1/2 cup halved cranberries

• 3/4 cups nuts

  • Sift flour sugar, powder, soda & salt 

  • Beat eggs & stir juice, butter & water

  • Add to dry ingredients & mix

  • fold in berries & nuts

  • Bake in one loaf pan at 350 degrees for 50 minutes

Mom's Date Bread

• 3/4 Cup nuts

• 1 cup dates

• 1 1/2 teaspoon baking soda

• l/2 teaspoon salt

• 3 Tablespoons shortening

• 3/4 cup boiling water

• 2 eggs

• 1 teaspoon vanilla

• 1 cup sugar

• 1 l/2 cup flour

  • Mix walnuts, dates, soda & salt

  • Add shortening & boiling water. let stand for 20 minutes

  • Heat oven at 350

  • Grease pan

  • In a mixer, beat eggs, vanilla, sugar, flour

  • Use a spoon to fold in the date mixture until just blended

  • Bake one hour  & cool for 10 minutes

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Medugorje Bread
A healthy bread for those who eat only bread while fasting

1 1/2 cups oatmeal
l/2 cup wheat flour
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3tablespppons honey or molasses
1 3/4 cup of milk

Bake at 400 for 35 to 40 minutes

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Mom's Nut Bread

• 2 well beaten eggs

• 2 cups brown sugar

  • beat well

  • then add in the following ingredients

• 2 cups sour milk

• 4 cups flour

• 1/2 teaspoon salt

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 cut nuts

Bake at 350 for 1 hour

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Monkey Bread
This is a fun recipe to make with your kids. It may be prepared the night before (optional). When placed in the oven 25 minutes before guest arrive,  the delicious aroma permeates their senses as they walk in.  One of my friends, Terry, served  warm Monkey Bread to me at a Moms' breakfast, an unparalleled experience  in taste.  Since then I always serve warm Monkey Bread at my breakfast parties.

• 3 packages (7.5 oz) buttermilk biscuits

  • quarter these

• Roll quartered biscuits  in a mixture of 1/2 Cup sugar and 1 Tablespoon cinnamon

• Melt

  • 1 stick of margarine

  • 1 Cup of Brown Sugar

  • 2 Teaspoons of water

• Pour over the entire mixture in bundt pan (or any cake pan)

Bake at 350 degrees for half hour
Nuts may be added

The following is an equally good variation of the Monkey Bread Recipe:

instead of 1 cup of brown sugar substitute 
1/2 cup of white sugar and
1/2 cup of brown sugar

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Easy Irish Soda bread
 (From Kate's mom, baked on St. Patrick's Day as a school project)

• 4 cups of flour

• 1 teaspoon of salt

• l/4 cups of sugar (or a little extra if you love sweetness)

• 3 teaspoons baking powder

• 1 teaspoon baking soda

• l/4 cups margarine

• 1 egg

• l 3/4 cups of buttermilk

• 1 1/2 cups of raisins

  • Mix all dry ingredients but margarine

  • Cur margarine

  • add eggs & milk

  • Divide in half

  • Put in greased pans

  • Bake at 375 for 30 to 35 minutes

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Brownies "Fudgy Oatmeal Bars"
One of my friend's moms, Mary Ann, bakes the greatest pastries.  Because her family is into health foods and does not eat too many pastries, she loves it when I visit and eat my heart out. her home is a haven for those who love pastries. 

• 2 cups packed brown sugar

• 1 cup butter (softened)

• 2 eggs

• 1 teaspoon vanilla

• 2 1/2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3 cups oat

• 1  12 oz package of chocolate  chips

• 1 can (14 oz)     sweetened condensed milk

• 2 tablespoons butter

• 1 cup chopped nuts

• 1 teaspoon vanilla

• 1/2 teaspoon salt

• Heat oven to 350

• Grease  15 1/2 " X 10 1/2 inch pan

• Mix brown sugar, 1 cup butter, the eggs and 1 teaspoon vanilla in large bowl Stir in flour, baking soda and 1/2 teaspoon salt.  Stir in oats. Reserve 1/3 of the oatmeal mixture. Press remaining oatmeal mixture in pan.

• Heat chocolate morsels, milk & 2 tablespoons butter until chocolate morsels are melted.

• Remove from heat. Stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt.

• spread over oatmeal mixture in pan.

• Drop reserved oatmeal mixture by rounded teaspoonfuls onto chocolate mixture.

• Bake until golden brown, 25 to 30 min.  makes  70 cookies (2 X 1 inch).

 

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Bisquick Recipes

 

Bisquick Blueberry Cobbler

Preheat oven to 350 degrees

Fill buttered  cake pan with blueberries

Sprinkle 3/4 cup sugar with l Tablespoon flour on top of berries.
Heat in oven 15 minutes while preparing topping
(Canned blueberry pie filling may be substituted)

Topping:

• 1 cup Bisquick
• 2 Tablespoons sugar
• 1/4 /cup Orange Juice
• 2 Tablespoon margarine (melted)

Stir topping. It will form a soft dough
Drop topping by spoonful onto hot filling

Bake 20 to 25 minutes
(Note: I love lots of topping, so I usually double the topping recipe (and eat some raw too)

 

Bisquick Cherry Cobbler

Preheat oven to 375 degrees

Place pie filling in a buttered 8"x8" pan

In a separate pan combine
1 cup Bisquick baking mix
1/4 cup softened butter
3 tablespoons of boiling water

Drop over cherries

Bake 25 to 30 minutes - until topping is golden brown.

Serve with ice cream or cream

 

 

Bisquick Peach Pudding Cake

In a buttered 9" square baking dish, slice 9 peaches & sprinkle with 3/4 cups sugar.
Let stand 10 minutes
Stir in 1 cup Bisquick and 1/4 tsp. nutmeg

Bake 30 to 35 minutes in 400 degree oven. Serve warm.

 

Bisquick Scones

Preheat oven to 375

Combine & knead the following ingredients

2 cups Bisquick
1/4 cup sugar
2 eggs

Roll dough 1/4 inch thick

Cut into 2 inch squares
Brush with  2 tablespoons melted butter
Fold each square in a triangle & lightly seal the edges
Place on ungreased baking sheet
Brush triangles with slightly beaten egg whites
Bake 6 to 8 minutes - until golden brown
Makes about 15
Serve with jam

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Cake:   

Cake, Blue[berry] Pineapple

• 3 cups fresh blueberries
• 1 can (20 oz) crushed pineapple with juice
• 1 yellow cake mix
• 1/3 cup margarine (or butter) melted
• 1 cup coconut (or nuts or both)

Preheat over to 350.
Grease 9 X 13 dish

Combine blueberries & pineapple on plan.
Sprinkle cake mix over fruit
Pour melted butter over cake mix
Sprinkle coconut (or nuts)

Bake 45 to 50 minutes until top is lightly brown and springs back when touched lightly.

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Weight Watcher's Moist Pineapple Angel Food Cake

1 package angel food cake mix
1  20 oz can crushed pineapple

Mix together
Pour in 8 x 12 pan (ungreased)

Cook 350 degrees  for 25 to 30 minutes

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Old-Fashioned Coffee Ring Cake

A simplified recipe mom created that does not require baking with yeast packages 

• Thaw frozen bread dough in refrigerator overnight or longer
• Roll out
• Spread with melted margarine and sprinkle with sugar
• Add filling (a dab of canned apple pie filling)
• Roll like a jelly roll & seal edges
• Brush top with margarine
• Let rise about one hour or until double in size
• bake at 350 for 30 minutes

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Cake: Devil's Food Cherry Coke Cake

This is a variation of the Coca-Cola Cake.  The recipe had originally called for Coca-Cola and one box of chocolate cake. Since my favorite cake is Devil's Food and one of my favorite sodas is Cherry Coke, I incorporate these two ingredients in the Devil's Food Cherry Coke cake:

1 box 18 1/4 ounces Devil's Food Cake Mix
1 cup Cherry Coke
1/2 cup vegetable oil
1/4 cup water
3 eggs

Preheat oven to 350.  Grease 13X9-inch cake pan.
Combine all ingredients & beat at high speed for 3 minutes.  Pour batter in pan.
Bake 30-35 minutes or until toothpick inserted into center of cake comes out clean.

(May be baked in cup cake tins, Bundt pan....)

Variation:  Your favorite cake mix plus any flavor soda. 
I always use Diet Soda to save on calories.

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Cake: Pineapple Upside-Down Cake Ingredients One   vanilla cake mix prepared according to box directions One   stick of melted butter One   cup of brown sugar One   can of pineapples (drained) Cherries (optional)

Preheat oven to 350 Melt one stick of butter in the bottom of a cake pan (12X8 is fine or two round cake pans). Rub the butter on the sides of the pan too so the cake does not stick to the sides. Sprinkle the brown sugar over the butter Place the drained pineapples over the sugar Add cherries (optional) Prepare a vanilla cake mix according to directions and pour the batter over the pineapples. Bake about 10 minutes longer than directions on boxed cake mix (Check with toothpick) After the cake is done, let it cool for 10 minutes. Turn the cake upside-down in your lovely serving plate.

 

Chowder

Mom's Corn Chowder  - quick, easy, low fat and delicious

• 2 chopped onions
• 2 tablespoons  butter
  • cook until tender
• Add  2 cans of whole kernel corn
• 1 can cream style corn
• 1 cup milk
• 1 1/2cups of water
  • Cook until warn
• Add 1 cup of dried instant  potatoes

Cobbler, Blueberry

Mom created this recipe when one of my neighbors sold fresh blueberries (year after year) at $1.50/quart.

•  1 quart blueberries
• 1 cup sugar
• 2 tablespoons cornstarch
  • Mix together & put in 8 x 8 pan

• 2 cups of Bisquick
• 1/2 cup milk
• 2 eggs
• 3 tablespoons margarine
• Mix only until moistened 
• (You can add extra mix if too thin)
  • Bake 400 for 15 minutes
  • bake at 350 15 to 20 minutes longer (until bubbly)

Cobbler
Traditional Bisquick  Apple Cobbler

• Grease a one-quart baking dish & combine
• 4 cups of sliced apples
• 3/.4 cups of sugar
• 1 teaspoon of cinnamon or nutmeg
  • Pour apple mixture into dish
• Mix the following ingredients
  • 1 1/2 cups Jiffy or Bisquick mix
  • l/2 cup milk
  • 1 egg
  • 3 tablespoons melted shortening
• Spoon this mixture over the apples

  Bake 15 minutes and reduce heat to 350 and bake 10 minutes longer or until fruit is tender.

Peaches may be substituted.

Cookies

==============================================

Buckeye Cookies

Ingredients

• 2 sticks margarine
• 1 lb. confectioners sugar
• 1 cup graham cracker crumbs
• 1 tsp vanilla
• 1  12-0z jar creamy peanut  butter
  • Chocolate mixture:
    • 1 12-oz pkg chocolate chips
    • 1/2 cup melted paraffin

Blend peanut utter, sugar, margarine, vanilla and add crumbs.
Line cookie sheet with waxed paper.
Form dough into small balls.
Refrigerate overnight. Next day, melt chocolate chips. Add melted paraffin.
Dip balls into chocolate mixture (hold balls with toothpicks to help with dipping).
Refrigerate 1 hour.   Yields 7 dozen

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Neiman Marcus Cookies
 

 You may want to forward this to some people.

This is a great story everyone!! Please Forward when you finish reading!!

A little background: Neiman-Marcus, if you don't know already, is a very expensive store; i.e., they sell your typical $8.00 T-shirt for $50.00.

Let's let them have it!

THIS IS A TRUE STORY

My daughter and I had just finished a salad at a Neiman-Marcus Cafe in Dallas, and we decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus cookie. It was so excellent that I asked if they would give me the recipe, and the waitress said with a small frown, "I'm afraid not, but you can buy the recipe."

Well, I asked how much, and she responded, "Only two fifty-it's a great deal!" I agreed to that, and told her to just add it to my tab. Thirty days later, I received my VISA statement, and the Neiman-Marcus charge was $285.00! I looked again, and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the
statement, it said, "Cookie Recipe-$250.00". That was outrageous! I called Neiman's Accounting Department and told them the waitress said it was "two fifty", which clearly does not mean "two hundred and fifty dollars" by any reasonable interpretation of the phrase. Neiman-Marcus refused to budge.
They would not refund my money because, according to them, "What the waitress told you is not our problem. You have already seen the recipe. We absolutely will not refund your money at this point." I explained to the Accounting Department lady the criminal statues which govern fraud in the
state of Texas. I threatened to report them to the Better Business Bureau and the Texas Attorney General's office for engaging in fraud. I was basically told, Do what you want. Don't bother thinking of how you can get even, and don't bother trying to get any of your money back." I just said, Okay, you folks got my $250, and now I'm going to have $250 worth of fun." I
told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250 cookie recipe from Neiman-Marcus...for free.

She replied, "I wish you wouldn't do this." I said, "Well, perhaps you should have thought of that before you ripped me off!" and slammed down the phone.

So here it is! Please, please, please pass it on to everyone you can possibly think of. I paid $250 for this, and I don't want Neiman-Marcus to 
EVER make another penny off of this recipe!

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz.chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet. Bake for 10
minutes at 375 degrees. Makes 112 cookies.

PLEASE READ THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS AN
E-MAIL ADDRESS!

THIS IS REALLY TERRIFIC!!

Have fun!!! This is not a joke-it's a true story.

Ride free, citizens!
There with a smile always for a while

Jenn McLean Bronwyn
   

Date Filled - soft cookies

1 Cup  shortening
2 Cups Brown Sugar
3 eggs
1/2 Cup water
1 teaspoon vanilla
4 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda

Filling
1 lb dates
1 Tablespoon flour
1 cup hot water
1 cup sugar       cook until thick
Variation:  You may substitute jam for filling

Drop 1 teaspoon dough
1/2 teaspoo filling
1/2 teaspoon dough
Bake 12 minutes @375 degrees      (very lightly greased cookies sheet)

Add one teaspoon Karo corn syrup to each l/1 pint before whipping.

Add a pinch of sugar when whipping

Keeps fresh for several days

Cream Puffs

It's light and delicious after any meal & sure to bring compliments
 

1/2 cup water
1/2 cup margarine (1/2 stick)
Boil
Add: 1/2 cup flour and 1/8 teaspoon salt all at one time
Stir until it forms a ball (about 10 seconds)
Cool 2 - 3 minutes

Add 2 eggs, one at a time.

Place in greased cookie sheets - as you would for large cookies
Bake at 400 degrees for 40 minutes

After the cream puffs have cooked and cooled
Cook 1 package of vanilla pudding as directed on the packages.
Cool 4 to 5 minutes then stuff in cream puffs which have been cut in half. 
Chill 4  to 5 hours.
Top with confectionary sugar

Date Bars
A nutritious dessert mom created before the health food era.
She served it for dessert when I was a child in the 50's

• 2 cups rolled oats
• 1 cup flour
• 1 cup brown sugar
• 3/4 cup margarine ( 1 l/2 sticks)
• l/2 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon vanilla
  • Rub together smoothly.
  • Put half in bottom & reserve the other half to place on top of filing
• filling
  • 1 package of dates
  • 1 cup sugar
  • 1 Tablespoon of flour
  • 1 cup of hot water
    • Cook over medium heat & stir constantly 
    • then cook on low heat for 15 minutes.
• Place filling over oatmeal mixture
• Place rest of oatmeal mixture over filling
• bake at 350 for 30 minutes

Frosting - Raspberry topping for cake

• 1 package frozen raspberries
• 2 teaspoons cornstarch
• 1/4 Cup sugar (I used to do 1/2 C sugar, but 1/4 is what I do now

After raspberries that combine juice, sugar and cornstarch in a medium saucepan.  Bring to a boil.  Then cook on low until it is thickened, always stirring.  Afterwards, add raspberries.

Place a couple slices of peaches or your favorite fruit over a cake.  Then spoon raspberry mixture over the cake. Tastes best when sauce is warm.

French Toast   
   in memory of my deceased neighbor, Gladys Bonomi, who gave me this recipe

• 6 eggs
• dab of sugar
• dab of vanilla
• 1/2 cup of milk
•  old or frozen bread

Mix top 4 ingredients, dunk break in mixture & cook in 400degree skillet

Fruit Squares

• 1 cup flour
• 1 teaspoon baking powder
• l/2 teaspoon salt
• l Tablespoon sugar
• 1 egg
• 3/4 cups of shortening
• 3/4 cups of water
• 2 cans of apple filling

Beat eggs and shortening
Mix the rest of the ingredients (except for the filling)

Place mixture in cookie sheet with sides 
Bake 15 minutes at 400 degrees
Add  pie filling in   (but don't bring it to the edges)
Bake at 400 degrees for 35 minutes more

Fudge

I've always loved the Marshmallow fudge, as it brings memories of childhood Christmas fudge

• 2 1/2 cups sugar
• 1/4 cup butter
• 1 small can  (5 oz) evaporated milk
• 1 jar (7.5 oz) fluff
• 3/4 teaspoon salt

• 3/4  teaspoon vanilla
• 1 large (12 oz) package of chocolate chips

Directions:

1. combine first 5 ingredients Stir over low heat until blended.
2. Bring to a boil over moderate heat. Boil stirring constantly for 5 minutes (to soft ball stage)
3. Remove from heat & stir in chocolate chips & vanilla until all is melted. 
4. Then place in buttered 9 x 9" buttered pan

Easy Rich Chocolate Fudge

I received fudge as a Christmas gift in 2002 from my husband's secretary.
 Believe me, it was worth a raise:

Melt in microwave:
1 stick of margarine
1 large package of chocolate bits

Add
1 egg
1 package of conf. sugar

Pour in 8" square pan. leave in refrigerator until thick (2 hours)
Optional creative possibilities:
add 1/2 cup of nuts
top with M&Ms
add 1/2 of chopped cherries that have been drained on a paper towel

CANDY CANE WHITE FUDGE
  a recipe my daughter gave me from the internet 

INGREDIENTS:
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

DIRECTIONS: 
Butter an 8-inch square baking pan; line bottom and sides
with foil allowing foil to extend over sides of pan by
about 1". Butter foil. Over medium-high heat in top of
double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, 5 minutes. Pour
mixture into pan; sprinkle candy over top. Using knife
lightly swirl candy into chocolate mixture. Refrigerate
until firm, about 6 hours or overnight. Cut into 1" squares,
diamond shapes or rectangles. Store in refrigerator. 
http://www.thedailyrecipe.com

Oatmeal topping

Top seasonal fruits  (i.e., peaches; peacheand plums combo; apples, blueberries; blackberries...)
with the following oatmeal topping

• 2 cups of oatmeal
• 1 cup of flour
• 1 cup of brown sugar
• 1/2 teaspoon baking powder
  • mix
  • Then add 2 sticks of margarine
  • Press firmly on fruits that have been generously smothered with sugar
  • bake 55 minutes at 350 degrees

Pie

Cream Puff Pie

My mom created this recipe in the 1950's.  
It's the perfect pie for an elegant presentation.
It's light and delicious after any meal & sure to bring compliments
 

1/2 cup water
1/2 cup margarine (1/2 stick)
Boil
Add: 1/2 cup flour and 1/8 teaspoon salt all at one time
Stir until it forms a ball (about 10 seconds)
Cool 2 - 3 minutes

Add 2 eggs, one at a time.

Place in greased 9" pie pan. (Make the edges rise as if they were clinging to the edges of the pan.)
Bake at 400 degrees for 50 minutes

After the pie shell has cooked and cooled
Cook 2 packages of vanilla pudding as directed on the packages.
Cool 4 to 5 minutes then pour in cooled pie shell. 
Chill 4  to 5 hours.
Top with whipped cream about one hour before serving.

For cream puffs cook for about 40 minutes

Traditional French Meat Pie

Mom & my grandparents served this pie after the Christmas midnight mass.
The celebration was called "reveillon."

• 2 pounds of hamburg
• 1 pound of pork
• 1 onion (fine)
• salt & pepper
• 9 potatoes
• 1 teaspoon cloves
• 1/2 teaspoon cinnamon
• 4 teaspoons poultry  seasoning.

Cook potatoes
cook onions & add meat, salt & pepper
Mash spuds 7 then add everything else plus 2 tablespoons of butter

This mixture is placed in a  home-made pie crust.

It may be cooked at 400 degrees for one hour

Or if you freeze the  pies, you can bake the frozen pies later for  1/2 to 2 hours. 

Pudding

Healthy One-Bowl Grape Nut Pudding
 

• 3 eggs beaten
• 1/4 cup sugar (unless you like very sweet pudding then add a 1/2 cup)
• 1/2 cup grape nuts
• 1 pinch  of salt
• 1 teaspoon vanilla
• 2 1/2 cups of milk
• 1/2 cup raisins
  • Mix all ingredients in a corning ware bowl & then sprinkle with nutmeg

Place the corning ware bowl in a larger bowl of water & bake this in the oven at 325 degrees for one  hour and 15 minutes.       

Delicious hot or cold - topped with cream

Note: In the summer of 2005, I went to a small family restaurant in New Hampshire where brown sugar - instead of white sugar - was used in making the grape nut pudding.

Pudding

Quick and Easy Rice Pudding

Prepare 2 small  packages of instant vanilla or butterscotch pudding as directed on package.
Add 2 cups of freshly cooked  warm rice.

Tastes absolutely warm and delicious on a cold winter day.

Pudding, Grapenut
This is a recipe I received in 1970 from a friendly, talkative and heavy  old Jewish lady  named Bessie who worked with me in a fine ladies' clothing store from 1970 to 1974.  Just getting this recipe made my $1.60 per hour  job worthwhile.

3 eggs beaten
1/4 cup sugar (Bessie used 1/2 cup)
1/2 cup grapenut cereal
1 pinch salt
1 teaspoon vanilla
2 1/2 cups milk
1/2 cup raisins

Mix all of the above ingredients in a Corningware bowl.

Sprinkle a dab of nutmeg on top

Place this Corningware dish in a bigger Corningware dish that has an inch of water in it and bake at 325 degrees for 1 1/4 hour.

Crock Pot  Rice Pudding
Quick & easy - only dirties  one measuring cup

3 cups cooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1 (14 oz) can sweetened condensed milk
1 (12-0z) can evaporated skim milk

Coat inside of 3-4 quart cock pot/ slow cooker with cooking spray.

Combine all ingredients .

Cover & cook on low for 4 hours or until liquid is absorbed.

Mix well & serve warm. 

May be served with a dab of nutmeg; or  with a combination of sugar/cinnamon; or cream.

Rice, Chinese Style Fried Rice

• 1 1/3 cups of water
• 1 1/3 cups of instant rice
• 3 tablespoons butter
• 1 egg , beaten
• 1/2 cup chopped onions
• 2 - 3 tablespoons soy sauce
• Gravy master for color and taste
  • Boil rice in water.
  • Meanwhile, cook egg in butter. add onion. then add rice  & cook over medium heat until rice and onion are lightly browned (about 5 minutes)
  • combine remaining ingredients.

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Soup - Low Calorie Tomato Rice

1 big onion (chopped)
1 can tomato soup
1 can crushed tomato puree
1 cup rice (or noodles)
tons of parsley
1   (tomato soup) can of water.

Cook over low heat & serve
Filling while excellent for dieters

Truffles Homemade Chocolate Truffles
INGREDIENTS:
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4 cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting
toppings: Coconut, chocolate sprinkles, ground nuts & cocoa

DIRECTIONS:
Melt chocolate chips in medium saucepan over low heat,
stirring constantly; remove from heat. Stir in orange liqueur
and frosting; blend well. Refrigerate 1 to 2 hours or until
firm. Place coconut or other toppings in pie pan. Scoop
mixture into 1-inch balls; drop onto topping. (Mixture will
be sticky.) Roll to coat. Place in foil candy cups, if
desired. Store in refrigerator. 

Yield: 6 Dozen

Whoopie Pies
My favorite childhood treat

• 1 2/3 cups of flour
• l/2 teaspoon of b.soda
• l/4 teaspoon of salt
• 1 cup of brown sugar
• l/2 cup of shortening
• l/3 cup of cocoa
• 2 eggs
• l/2 teaspoons vanilla
• 1/2 cups of milk

Bake 10 to 12 minutes at 350 degrees

Filling

• 1/2 cup of sugar 
• 1/2 cup shortening
  • cream
• 1/2 cup milk
• 3 tablespoons of flour
  • cook these 2 ingredients until thick
• Combine everything & add salt, 1 teaspoon of vanilla and 2 Tablespoons of Fluff

Links to Internet  Food & Recipe Sites

All Recipes   Easy search feature    http://allrecipes.com/

Christmas recipes (& cards,   jokes, crafts, lights,  quotes...).  Search their pages for other seasonal items http://www.santaclaus.com/

Cooking.com -  Reeciples and  gift store http://www.cooking.com/

Food TV -Recipes: get recipes from numerous TV cooking shows. Great search feature    http://www.foodtv.com/

 Ichef.com - search recipe archive  http://www.ichef.com/

Gourmet.com - for gourmet and everyday recipes. Search their archives: Home | Recipes |  http://gourmet.com/

Pearl's Pantry  Search by category   http://www.foodstuff.com

Quotations about food

 

Daily menu from 1907 cookbook  Lowney's Cook Book has a section titled, "Simple Menus for the Week." Chocolate is included in the daily fare. After reading the recipes for this menu, I wonder why is is called "Simple menus." Sunday Breakfast Grape Fruit Fish Balls Broiled Bacon Parker House Rolls Coffee or Cocoa   Sunday Dinner Bouillon Crisp Crackers Roast Chicken (recipe including removing feathers ) Italian Potatoes   Boiled Squash Cranberry Sauce  Lettuce Salad  Vanilla Ice Cream with Chocolate Sauce    Sunday Supper Lobster with Mushrooms Parker House Rolls Italian Cream Chocolate Walnut Cake    Tea or Cocoa   Tuesday Breakfast Bananas Cream of Wheat Broiled Halibut   French Fried Potatoes Corn Cake Coffee or Cocoa   Tuesday Luncheon Pea soup Omelet with Spanish Sauce Graham Bread Hot Chocolate with Whipped Cream  Sponge Drops   (drop in pan silver dollar size)   Tuesday Dinner Vegetable soup Roast lamb Roast white potatoes Scalloped Onions Currant jelly Apple salad Squash Pie Coffee   Wednesday Breakfast Stewed Prunes Wheatena Creamed eggs Popovers Coffee or Cocoa   Wednesday Luncheon Vegetable Consommé Lamb Stew Creamed Biscuits Baked Vanilla Custard Chocolate Cookies   Wednesday Dinner Ox-tail soup Roast Beef Fried Parsnips Franconia Sweet Potatoes Lettuce Salad Macedoine of Fruit Lady Fingers Coffee       Accompanying Recipes from 1907 Cookbook Because recipes are quotes from a 1907 book,  there is no oven temperature,  feathers must be removed from chickens, and expressions like  "silver dollar" size appear. Apple salad Scoop out the center of eight red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and Boiled Dressing. Fill apple shells and serve on bed of curled celery Boiled Dressing 3 tablespoons butter 1 teaspoon salt 1 teaspoon mustard few grains cayenne 1 cup milk l/2 cup vinegar 3 eggs Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens. Baked Vanilla Custard 3 cups milk 5 eggs l/2 cup sugar 1/4 teaspoon salt l/2 teaspoon vanilla Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean, the custard is done.   Broiled Halibut Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat.  Season fish with salt and pepper, place on greased broiler and broil over  clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. Separate, first skin side, then flesh side, with sharp knife from the broiler. Remove to hot platter, butter, garnish and serve. Chocolate Cookies 1/2 cup  butter l cup sugar 1 egg 3 squares Lowney's Premium Chocolate 2 cups flour 2 teaspoons baking powder l/2 teaspoon salt 4 tablespoons milk Cream butter; add remaining ingredients Chill, roll, and shape. Bake in moderate oven   Chocolate Walnut Cake  l/2 cup Lowney's Always Ready Chocolate Powder l/2 cup butter l 1/2 cup flour l/2 cup milk 1 cup walnut meats 1 cup sugar 2 egg yolks 2 1/2 teaspoons baking powder 2 tablespoons hot water 1 teaspoon vanilla salt Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and all walnut meats. Bake in buttered jelly cake pans about 20 minutes. Spread one cake with one half cup of Lowney's   Sweet Chocolate Powder moistened with on fourth cup boiling water  and flavored with one teaspoon vanilla.  sprinkle with broken walnuts, cover with other cake, and ice with  white frosting. Corn Cake 1/2 cup corn meal l/2 cup flour l/4 cup sugar l/2 cup sour cream l teaspoon salt l/2 teaspoon soda 2 eggs l/4 cup sweet milk Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake thirty minutes. Cranberry Sauce 2 cups sugar 1 cup cranberry juice 1 tablespoon butter 2 tablespoons lemon juice Boil sugar and juice seven minutes, add butter, and serve Creamed eggs Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, few grains cayenne, one cup cream. Cook until thick, add two egg yolks and six hard-cooked eggs, cut in pieces, and serve hot on toast. Currant jelly Wash and drain currants thoroughly.  do not remove stems. Mash a few in the bottom of the kettle. Cook until the juice seems to be extracted from the currants, and the currants look white. Press through a coarse colander, then drip through a jelly bag, but do not squeeze. Allow one pound of sugar for each pint of juice. Boil juice 20 minutes. Add hot sugar and boil  hard three minutes; skim when necessary. Strain into hot glasses; let stand till stiff. Cover.   French Fried Potatoes Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes. Drain dry between cloths, and cook in frying basket in hot fat ten minutes. Drain, sprinkle with salt, and serve. Graham Bread 2 cups milk scalded 1/2 cup molasses 2 teaspoons salt 1/4 yeast cake l/4 cup lukewarm water 2 cups white flour 4 cups graham flour Mix milk, molasses and salt. When lukewarm add dissolved  yeast cake, sifted white and graham flour. Beat well Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread, - loaves one and one quarter hours and biscuit thirty minutes Italian Potatoes Mix two cups hot mashed potatoes, one teaspoon onion juice,  one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown. Lady Fingers (Same ingredients as Sponge Drop) 6 eggs 3/4 cup powdered sugar 1 cup flour grated rind 1 lemon 1/2 teaspoon salt powdered sugar 1 tablespoon lemon juice Beat yolks until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide.  Sprinkle thickly with powdered sugar. Bake twelve minutes in a moderately hot oven. Lamb Stew 2 pounds breast of lamb 2 cups boiling water 2 cups potato cubes 2 tablespoons butter or pork fat l/2 cup sliced onion 2 tablespoons rice l cup strained tomato salt and pepper Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours.  Parboil potatoes.   Add rice when meat has cooked one hour.   Add parboiled potatoes one half hour before serving.   Add tomato ten minutes before serving. Season with salt and pepper.  The tomato may be omitted and one cut of water substituted.     Lettuce Salad Separate the leaves from two heavy heads of lettuce. Wash, drain, chill; marinate with French Dressing. Chill; replace in former shape, making one head out of the two, having all the green leaves on the outside. Macedoine of Fruit  2 tablespoons granulated gelatine 1/2 cup cold water 2 cups boiling water 2 tablespoons lemon juice 1 cup orange juice l 1/4 cups sugar Soak gelatine in cold water add boiling water, fruit juice, sugar and strain Cover the bottom of a charlotte russe mold with jelly. chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled. Omelet with Spanish Sauce Omelet 2 eggs 2 tablespoons hot water or hot milk l/4 teaspoon salt l tablespoon butter Beat eggs well; add salt and milk. Melt butter in frying pag: add egg mixture; shake pan vigorously until egg begins to brown on underside; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, and  garnish. Spanish sauce Sauté two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato. Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sautéd with onions is an improvement. Ox-tail soup 2 ox tails 1 onion stuck with 6 cloves 1/2 cup salt pork fat 2 quarts cold water pepper and cayenne 1 cup brown stalk 2 spring parsley 2 tablespoons carrot 2 tablespoons celery 2 teaspoons salt 2 tablespoons Madeira wine 2 tablespoons butter 2 tablespoons flour Cut ox-tails t joints, add onion, and sauté in pork fat; add cold water, and summer four hours; add vegetables and seasonings; simmer one hour. Strain; cool; remove fat. Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. Reheat, add Madeira, and serve. Parker House Rolls 2  cups scalded milk 1/2 yeast cake l/4 cup lukewarm water 1/4 cup butter melted 2 tablespoons sugar l teaspoon salt flour Mix scalded milk, when cool, with dissolved yeast cake.  Add two cups flour; beat thoroughly and let rise. When spongy add remaining ingredients and flour to knead. Kead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan. When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes. Pea soup 1 can peas 2 cups cold water 1 1/2 teaspoons salt a big of bay leaf 3 tablespoons butter 3 tablespoons flour 3 cups scalded milk 1 tablespoon chopped onion cayenne and celery salt Cook peas, bay leaf, onion, and cold water twenty minutes.  Press through a sieve. mix a white sauce of butter, flour, and milk.  Combine mixtures, add seasonings, and serve. Note: Cold cooked peas may be used instead of canned peas. Popovers 1 cup flour 1 cup milk 1/2 teaspoon salt 1 egg Mix all ingredients and beat five minutes.  Pour into hissing hot buttered gem pans and bake in hot over twenty minutes Roast Beef Pieces used for roasting are sirloin, rib, back of the rump, face of the rump, and upper round. Eight to ten minutes  pound should be allowed for cooking the meat moderately rare Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper. Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked. Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter. Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted. Serve with brown gravy made by browning four tablespoons of fat from the pan, adding four tablespoons flour. when brown, add one and one half cups water or beef stock and cook five minutes. Roast Chicken Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag.  make an incision between the legs, running from the breastbone down, and through this opening draw the entrails. If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body. Draw windpipe and crop through the neck opening. Never make an incision in the breast. Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often. Allow fifteen minutes to the pound for roasting. Sponge Drops 6 eggs 3/4 cup powdered sugar 1 cup flour grated rind 1 lemon 1/2 teaspoon salt powdered sugar 1 tablespoon lemon juice Beat yolks until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Drop from a tablespoon in rounds the size of a silver dollar on buttered sheet. Sprinkle with powdered sugar Bake twelve minutes in moderately hot oven. Squash Pie Use    Chopped Paste. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, and one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk. A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs. Chopped Paste 1 1/2 cups flour 4 tablespoons lard 4 tablespoons butter l/2 teaspoon salt cold water Sift salt and flour; add lard and butter when thoroughly chilled. Chop until like meal; add cold water to make a stiff dough. Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again. This paste is a superior one. Chill before rolling for pies Vanilla Ice Cream with Chocolate Sauce  4 cups milk 1 cup sugar 3 eggs 1 tablespoon vanilla 1/2 teaspoon salt Prepare as for soft custard. This is the simplest and cheapest ice cream made. One pint of cream added is an improvement Freeze according to directions for freezing.   Vegetable Consommé 8 cups Consommé 2 tablespoons carrots 2 tablespoons string beans 2 tablespoons turnips 2 tablespoons green peas 2 tablespoons asparagus tips Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; Add Consommé , reheat and serve Consommé 8 pounds beef 2-pound knuckle of veal 1 small fowl l/4 cup carrot l/4 cup turnip l/4 cup onion l tablespoon salt l sprig marjoram 1 sprig thyme 1 bay leaf 1 sprig parsley 6 quarts cold water Simmer beef, veal and fowl in water four hours;  add vegetables, salt and herbs tied in a bag; cook slowly one hour  Strain, cool, remove fat and serve. Consommé is the foundation for all clear soups, each soup taking its name from the garnishing which is used. Vegetable soup 1 cup chopped carrot 1 cup chopped turnip 1 cup chopped celery l/2 cup butter or pork fat 2 cups chopped potato l cup chopped onion 4 cups milk salt, pepper, cayenne Parboil potatoes ten minutes. Melt butter, add vegetables, cook ten minutes, stirring occasionally. Add milk and cook in double boiler until vegetables are tender. Season, strain, garnish with parsley and serve.                         To lengthen thy life, lessen thy meals.  Benjamin Franklin Eat to life and not live to eat.  Benjamin Franklin Food is our common ground, a universal experience. James Beard, Cookbook author