Misc. Favorite Recipes

This last week I got to looking for a recipe that a friend of mine gave me years ago for Irish Pasties. I don’t know what reminded me of that recipe but I was determined to find it..... well, I still haven’t found it but I did find quite a few old favorites that I haven’t published yet so I thought I would put some of those in for this week. Maybe by St. Patrick’s Day I’ll be able to find the Irish Pasties recipe....

Bacardi Cocktail

Crushed ice
1 jigger Bacardi Rum
Combine ice and rum in cocktail shaker and shake well. Strain into cocktail glass. Add:
1/2 jigger grenadine
1/4 jigger sugar syrup
Fill glass with:
7-up

Chockcherry Wine
Edith Hughes

Put berries through food chopper. Add 1 qt. boiling water to 1 qt pulp. Let stand 24 hours press out juice through cheese cloth. Add 3 lb. sugar to each gallon of juice. Use 1 compressed yeast cake or 1 pk. wine yeast to each 5 gallons of juice. Put into plastic container. Skim each day through working period (approximately three weeks) Put into gallon containers and put balloon on top. Bottle and cork it.

Batter Fried Fish
(Sherry)

2 lbs. white fish
1 c. flour
2 t. baking powder
1 t. salt
1 egg white, beaten
1 egg yolk
1/2 . lukewarm water
1 T. melted Crisco
Cut fish into serving pieces. Sift flour, baking powder and salt in a bowl. Drop egg yolk in center. Add water and fat and mix well. Fold in beaten egg white. Dry fish pieces and dip in batter. Heat shortening (365 F.) and fry (4-6 min.). Drain on absorbent paper.

Onion Rings
(Sherry)

large sweet onions
undiluted canned milk or fresh milk
1 egg, beaten
1/2 c. milk
flour
bread crumbs
Slice large peeled onions about 1/4-inch thick. Separate into rings. Soak rings about 15 min or more in fresh or canned milk. Drain slightly. Beat egg, add fresh milk. Roll rings in flour, then egg mix and into bread crumbs. Gently shake and remove surplus crumbs. Fry in 365 F. hot oil until golden, about 3 minutes. Drain.

Cinnamon Apples

1 1/2 c. hot water
1/2 c. sugar
few grains salt
1/2 c. cinnamon candy
3 - 4 firm apples
Make syrup of water, sugar, cinnamon and salt. Wash, pare, quarter and core apples. Place apples in syrup. Turn and baste often during cooking period. Cook until apples are clear and tender. Remove from heat and cool.

Stuffed Pork Chops

Brown pork chops on both sides. Make dressing and put in shallow baking pan. Put pork chops on top and cover with aluminum foil. Bake at 325 F. about 2 hours. or until chops are perfectly tender, removing cover the last 1/2 hour.
Dressing
3/4 lb. 3-day old white bread
3 T. butter
1 1/2 c. diced celery
1 T. chopped onion
1/2 t. poultry seasoning
1 t. salt
1/8 t. black pepper
1/2 c. milk
Tear bread into small pieces after removing crusts; there should be about 6 c. of coarse crumbs. Melt butter in saucepan, add celery and onion and cook with frequent stirring until soft and yellow. Add bread and seasonings and toss together until well mixed. Cool. Drizzle the cold broth over crumbs, the mix lightly with a fork.

Chestnut Stuffing

Moist, just rich enough, and a must in many homes at holiday time.
Makes about 10 cups, or enough for a 12-pound turkey.
1 c. diced celery
1 large onion, chopped (1 cup)
3/4 c. margarine
1 c. peeled chestnuts OR
1 c. chopped roasted fresh chestnuts
1 1/2 t. salt
1 t. poultry seasoning
1/8 t. pepper
8 c. slightly dry bread cubes (about a 1-pound loaf)
2 eggs
3 T. milk
Saute celery and onion in butter or margarine, just until soft in a medium sized frying pan.
Stir in chestnuts, salt, poultry seasoning, and pepper; saute 3 min. longer. (If using fresh chestnuts, see note below on how to roast.) Pour chestnut mixture over bread cubes in a large bowl; mix in lightly.
Beat eggs with milk in a cup; drizzle over bread mixture; toss until evenly moist.
Note: To roast fresh chestnuts, wash nuts; cut a slit in both sides of each shell; place in a shallow pan. Bake in very hot over (475 F.) 15 min. Shell nuts; peel off skins. Cook nuts, covered, in boiling salted water to cover 15-20 min. or until tender; drain.

Shrimp Sandwich Spread

1 c. canned shrimp
1/2 c. mayonnaise
1/2 c. sliced celery
1/4 c. chopped green pepper
1 T. lemon juice
1 t. prepared horseradish
1/4 t. onion salt
Chop all ingredients in blender.
Spread on bread slices

Fish Chowder

3 chopped bacon slices
1 crushed garlic clove
1/2 c. chopped onion
1 T. flour
1 1/2 c. chicken broth
2 c. cubed raw potatoes
1/2 c, cubed raw carrots
1 t. salt
2 whole cloves
1 bay leaf
1/4 t. dill seed
1/4 t. white pepper
1/2 c. chopped celery leaves
2 c. (1 lb.) cubed cod fillets
1 1/2 c. undiluted evaporated milk
Fry bacon in large saucepan until crisp and golden; remove from pan. Add garlic and onion and saute for 5 minutes. Blend in flour. Add bacon and remaining ingredients except col nd evaporated milk. Heat to boiling. Cover and simmer 10 minutes. Add fish; cook 10 minutes more; stir occasionally. Stir in evaporated milk. Heat just to boiling. Remove bay leaf and cloves before serving. Garnish with crisp bacon. Print this post