Misc. Recipes

This week I am publishing some of my favorite recipes that I have posted in the past. These are “tried-and-true” recipes that all of my family really enjoy and I hope you enjoy them as well.

Seasoned Tomato Juice

Combine until well blended:
2 c. tomato juice
1 T. lemon juice
1 t. salt
1/4 t. pepper
Few drops Tabasco sauce
Dash celery salt
Chill.
Lemon Basting Sauce
Melt:
3/4 c. butter
Mix and stir into melted butter
2 t. paprika
1 t. sugar
1 t. salt
1/2 t. black pepper
1/4 t. dry mustard
Few grains cayenne pepper
Blend in thoroughly.
1/2 c. lemon juice
1/2 c. hot water
Few drops Tabasco sauce
Baste chicken frequently with sauce during grilling. If you wish, add 2 tablespoons grated onion to the sauce. About 1 1/2 cups sauce.
Egg Noodles
On a large pastry board, marble table top or large flat dish
Make a well in 1 1/3 cup all-purpose flour
Drop into it: 2 eggs (room temp.) barely combined with: 2 T. water, 1 t. salt, 2 t. oil
Work the mixture with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands.
Knead the dough as for bread, about 10 minutes.
Then let it stand, covered, about 1 hour.
Now roll the dough, stretching it a little more with each roll. Between each rolling and stretching, continue to sprinkle it with flour to keep the dough from sticking to the pin or board or developing holes.
Repeat this procedure until the dough is the desired thickness. (I prefer mine a little thick.)
Let it dry about 30 minutes. (You can hang it as the Neapolitans do, like laundry, with a piece of plastic underneath.)
Before it becomes brittle, roll it into a scroll and cut it on the bias into strips of any width you prefer: 1/8 inch for soup or 2 inches for lasagna. Allow about 3 T. uncooked noodles for each quart of soup.
At this point you can either cook them right away or let them dry while you go for a drive.
Cook the noodles in rapidly boiling chicken broth which has the meat from one chicken added to it. When I boil the chicken I add celery, carrots, onion, parsley and season to taste. (Makes 8 cups cooked noodles)

Orange Rolls

3 eggs
1/2 c. sugar
1 c. milk
1 cake comp. yeast (2 envelopes dry yeast or 4 1/2 t. powdered yeast)
3 T. butter
1/2 t. salt
4 c. flour
Beat eggs slightly, add sugar. Scald milk and add 3 T. butter. When lukewarm add yeast and salt. Add to egg mixture, mix well. Add 1 cup flour and beat well. Let rise 2 hours. Add 3 c. flour to sponge. Stir, but do not knead at anytime. Let rise 2 hours longer. Roll out on floured board and spread with scant 1/2 c. butter, 1/2 c. sugar and grated rind of 1 orange. Roll and cut as for cinnamon rolls. Let rise in muffin tins 2 hours and bake in hot oven for 15 to 20 minutes. Makes 15 to 20 biscuits.
Note: I have modified this recipe a little. I use 2 pkg active dry yeast in place of the compressed yeast. I cool the milk/butter mixture to about 110 degrees to which I have added a little bit of the sugar. I combine the 1/2 t. of salt with the 1 cup of flour instead of with the yeast. The rest is the same. You need to start these in the morning so they will be done for dinner as they do require a few hours to rise and they need to be eaten within a day as they dry out very fast.

Cinnamon-Sour Cream Streusel Loaf

1/2 c. butter or margarine, softened
1 c. sugar
1 large egg
1 1/4 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 c. sour cream
1/2 t. vanilla extract
1/2 c. chopped pecans
1/4 c. firmly packed brown sugar
1 T. sugar
1/2 t. ground cinnamon
Beat butter at med. speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beating until blended.
Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed just until blended. Stir in vanilla.
Combine pecans and remaining 3 ingredients. Pour half of batter into greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan; sprinkle with half of pecan mixture. Pour remaining batter into pan; top with remaining pecan mixture.
Bake at 350 for 1 hour or until wooden pick inserted in center comes out clean. (Cover with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary.) Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely. Yield: 1 loaf.

Norwegian Pancakes

4 whole eggs (beaten well)
2 T. sugar
1 c. flour
pinch salt
1 c. milk, add gradually
Combine the eggs, sugar, flour and salt. Then gradually add the milk. This makes a thin batter. Let it sit for about 1/2 hour.
Heat a round cast iron griddle over medium-low heat with a little oil brushed over the pan. Pour a little bit of batter on it and roll the pan around so that there is a thin layer of batter all over the bottom. Brown on one side and then the other. Serve with butter and sugar and roll up like lefse.

City Chicken

Push onto 6 skewers:
2 pounds beef/pork cut in 1 1/2-inch cubes
Combine:
1/2 c. fine cracker crumbs
1/2 c. corn-flake crumbs
1 t. salt
1 t. paprika
3/4 t. poultry seasoning
1/2 t. MSG (optional)
Combine:
1 slightly beaten egg
2 T. milk
Dip meat in:
1/2 c. flour
then in egg mixture, then in crumbs.
Brown slowly on all sides in
2 to 3 T fat
Dissolve:
1 chicken bouillon cube in 3/4 c. water
Add to meat. Cover tightly; simmer 1 hour or till tender or cover and bake at 350 about 1 hour.
Serve meat liquid as gravy.
Makes 6 servings.

Barbecued Roast

Lay a 6-8 lb. rolled roast on a large piece of aluminum foil. Sprinkle with: garlic powder, celery salt, accent, salt, pepper & onion powder.
Mix: 1/2 c. barbecue sauce, 4 T. worcestershire sauce & 1 T liquid smoke and pour over the meat.
Fold foil over roast sealing edges.
Cook at 200º F 7-8 hours. For every extra pound, cook an additional 15 min. Print this post