Barb's Recipes - part 2!

I still have a few more recipes to share with you, that I copied from my sister’s recipe box while they were visiting here a couple weeks ago, that I’m sure you will enjoy.

Boerenjongens Cocktail

(Boer-en-young-us)

submitted by Barbara Rodriguez

1 (15-oz) package raisins (2 cups), half light and half dark for variety
3 1/2 c. water
2 c. sugar
2 c. whiskey
In large saucepan, combine raisins and water. Bring to boiling. Reduce heat; simmer 20 minutes. Add sugar; stir fill sugar is dissolved. Remove form heat; stir in whiskey. Fill 4 clean, hot pint jars with mixture; seal. Let stand at least 1 month. Serve in tiny cordial glasses with pick. Garnish each serving with lemon slice, if desired.
After dinner drink or late-night beverage with cheese and crackers.

Carrots

submitted by Barbara Rodriguez

8 med. carrots, sliced
water
1 t. salt
1/4 c. minced onion
1/2 clove garlic
1 T. butter
1 T. flour
1/2 c. undiluted canned consommé
1/4 c. dry white table wine
salt
pepper
Cover & steam carrots for 10 min. in water and salt. Drain. Saute onion in garlic in butter. Stir flour into onion. Gradually add consommé and wine. Cook til thick. Add carrots. Reheat. Salt and pepper.

Beet Wine

submitted by Barbara Rodriguez

8 lbs. beets
5 lbs. sugar
1 yeast cake or equivalent dry
3 oranges
Cook beets in enough water to make 3 qts juice. Add 3 qts water, sugar and yeast when mixture is sufficiently cool (luke-warm). Slice 3 oranges on top, cover and let stand 3 weeks. Bottle and do not tighten cap until you are sure wine is through working.

Galloping Gourmet’s Chicken

submitted by Barbara Rodriguez

1 chicken, halved
clarified butter
1 clove garlic, crushed
1 onion, chopped
1 green pepper, julienne strips
2 tomatoes, quartered and peeled
Mozzarella cheese
1 t. capers
anchovy strips, soaked in milk 4-5 hrs
Brown chicken in clarified butter. Remove chicken from pan and add garlic. Remove garlic and add onion, green pepper and tomatoes.
Return chicken to pan and cover. Cook 30 min. Place several slices of Mozzarella cheese on each piece of chicken. Sprinkle capers over top. Lay several anchovy strips over that.
Replace lid and allow cheese to melt. Place chicken in deep dish and cover with juice.

Glazed Apple Slices

submitted by Barbara Rodriguez

1/2 c. orange juice
1/3 c. light brown sugar
1/8 t. allspice
3 large apples, cored and thinly sliced
In a large skillet, combine orange juice, brown sugar and allspice. Stir over low heat until sugar dissolves and mixture boils. Add apple slices. Simmer, uncovered, over low heat eight to ten minutes or until apples are tender. Spoon syrup over apples during cooking. Serve hot with French Toast.

Luau Bites

submitted by Barbara Rodriguez

10 canned water chestnuts, cut in half
chicken breast
bacon
Wrap chicken piece around water chestnut then wrap bacon around chicken - skewer with toothpick.
Marinate in mixture for 4 hours:
1/4 c. soy sauce
2 T. brown sugar
Broil 3” from heat until bacon is crisp

Mustard Pickles

submitted by Barbara Rodriguez

1 head cauliflower
1 quart small green tomatoes (may be omitted)
3 green peppers
2 1/2 c. green limas
1 quart pickling onions
24 2-inch cucumbers
1 c. sugar
3/4 c. flour
1 T. celery salt
1/2 c. dry mustard
1 T. turmeric
7 c. cider vinegar
7 c. water
Break cauliflower into flowerets; combine with tomatoes cut in wedges, peppers cut in strips, limas, onions, and cucumbers. Cover the mixture with 1 cup coarse salt and 4 cups water; let stand overnight.
Drain cover with boiling water and let stand 10 min.
Drain. Combine remaining ingredients, cook until thick. Add vegetables; cook until just tender. Seal in hot, sterilized jars. Makes 8 pints.
You can change the vegetables, add more of one kind if you like and leave out almost any of them except the cucumbers, I guess.
Note at bottom of recipe:
1 sm. basket cucumbers
3 pt. boxes onions
2 heads cauliflower
1 1/2 recipe of sauce
Yield - 18 pints

Nut Shine Cake (mother’s)

submitted by Barbara Rodriguez

6 egg whites
6 egg yolks
1 1/4 c. sugar
1 t. vanilla
4 T. water
1 c. cake flour
1 c. walnuts
Beat egg whites to a stiff froth or until they stand in peaks. Boil the sugar and water together until the sugar is entirely dissolved.
Pour over egg whites and beat for 8 minutes, or until cold. Add the slightly beaten egg yolks, folding them in.
Fold in the flour, a little at a time. (Use a little of the flour to flour the nuts) Lastly add the nuts and flavoring.
Bake in ungreased tube pan in slow oven for 1 hour, increasing the temperature a trifle for the last 30 minutes of baking. Invert.

Raw Vegetable Dip

submitted by Barbara Rodriguez

1/8# blue cheese
1/2 (8 oz.) pkg. cream cheese
3 T. dry vermouth
1 small clover garlic, minced
1/2 pt. sour cream
Combine ingredients and serve with vegetables. Print this post