Corn Pudding - Granny Nanny
A Thanksgiving Winner - Serves 62 cans cream style corn a bit of sugar
1 green pepper, chopped (optional)1 large tbs of grated onion
24 saltines rolled/crushed ( 8
1 green pepper, chopped (optional)1 large tbs of grated onion
24 saltines rolled/crushed ( 8
saltines per can of corn)
6 eggs slightly beaten
¼ cup of milk
¼ cup of melted butter
1 tsp of salt and pepper
Mix in the order given. Place in casserole dish. Bake uncovered in 325 oven until congealed and slightly brown on top. @ 1 hour.
6 eggs slightly beaten
¼ cup of milk
¼ cup of melted butter
1 tsp of salt and pepper
Mix in the order given. Place in casserole dish. Bake uncovered in 325 oven until congealed and slightly brown on top. @ 1 hour.
Sweet Potato/Carrot Puree – EBA
Another Thanksgiving Tradition
Another Thanksgiving Tradition
Some yams, some carrots
Butter
Brown sugar
Chicken broth
Sherry
Peel, pierce the skin and bake yams in 350 oven until soft. Peel and boil carrots until soft. Remove second skin of yams, combine in cuisinart with carrots, melted butter, brown sugar, salt and pepper to taste. Add sherry or chicken broth to mixture as needed for consistency. Put in casserole dish put little pads of butter on top and bake @350 until heated through. You can always bake with marsh mellows on top if so desired.
Butter
Brown sugar
Chicken broth
Sherry
Peel, pierce the skin and bake yams in 350 oven until soft. Peel and boil carrots until soft. Remove second skin of yams, combine in cuisinart with carrots, melted butter, brown sugar, salt and pepper to taste. Add sherry or chicken broth to mixture as needed for consistency. Put in casserole dish put little pads of butter on top and bake @350 until heated through. You can always bake with marsh mellows on top if so desired.
Tomato Pudding – Granny Nanny
Great with roast beef or lamb
Great with roast beef or lamb
2 ½ cups of tomato puree
½ cup water
½ tsp salt
12 tbs brown sugar (probably too sweet, stop after 8 and then add to taste)
1tsp basil
1 ½ cups of bread crumbs ( can be stuffing crumbs)
½ cup melted butter
Bring water and puree to boiling point, turn down heat and add sugar, salt and basil. Take off the heat after sugar is dissolved. Mix the melted butter with the bread crumbs, coating crumbs thoroughly. Add to tomato mixture. Pour into casserole dish and bake in 350 degree oven until done @ 45 min to 1 hr. Will sort of look like a soufflé but not as high and won’t be wet looking. Serve immediately.
½ cup water
½ tsp salt
12 tbs brown sugar (probably too sweet, stop after 8 and then add to taste)
1tsp basil
1 ½ cups of bread crumbs ( can be stuffing crumbs)
½ cup melted butter
Bring water and puree to boiling point, turn down heat and add sugar, salt and basil. Take off the heat after sugar is dissolved. Mix the melted butter with the bread crumbs, coating crumbs thoroughly. Add to tomato mixture. Pour into casserole dish and bake in 350 degree oven until done @ 45 min to 1 hr. Will sort of look like a soufflé but not as high and won’t be wet looking. Serve immediately.
Celery Casserole – Granny Nanny
Serves 6 (Also good with green beans)
Serves 6 (Also good with green beans)
3 cups diced celery
¼ cup slivered almonds
½ cup sliced water chestnuts
5 tbs butter
3 tbs flour
1 cup chicken broth
salt and pepper to taste
¾ cup Half & Half cream
½ cup sliced mushrooms
½ parmesan cheese
½ cup bread crumbs
Parboil diced celery or beans 5 mins or less. Drain and put in casserole with almonds and water chestnuts. Heat in3 tbs butter and make a roux with the flour. Slowly stir in broth and cream. Simmer over low heat 5 mins. Add mushrooms to sauce just before pouring over the celery. Sprinkle with cheese, butter dots and bread crumbs. Bake at 350 until bubbly.
Spinach and Artichoke Casserole – Granny Nanny
Larry’s favorite combo with tomato pudding
¼ cup slivered almonds
½ cup sliced water chestnuts
5 tbs butter
3 tbs flour
1 cup chicken broth
salt and pepper to taste
¾ cup Half & Half cream
½ cup sliced mushrooms
½ parmesan cheese
½ cup bread crumbs
Parboil diced celery or beans 5 mins or less. Drain and put in casserole with almonds and water chestnuts. Heat in3 tbs butter and make a roux with the flour. Slowly stir in broth and cream. Simmer over low heat 5 mins. Add mushrooms to sauce just before pouring over the celery. Sprinkle with cheese, butter dots and bread crumbs. Bake at 350 until bubbly.
Spinach and Artichoke Casserole – Granny Nanny
Larry’s favorite combo with tomato pudding
Serves 6
2 pkg chopped spinach
2 pkg chopped spinach
1 large can artichokes or frozen hearts
½ cup melted butter
8 oz pkg cream cheese softened
1 tsp lemon juice
bread crumbs for the top
Cook spinach and artichokes if frozen. Drain, Mix in butter, lemon juice and cream cheese and add to spinach. Put artichokes in bottom of greased casserole. Put spinach mixture on top. Cover with bread crumbs and dot with butter Bake at 350 for 25 minutes
½ cup melted butter
8 oz pkg cream cheese softened
1 tsp lemon juice
bread crumbs for the top
Cook spinach and artichokes if frozen. Drain, Mix in butter, lemon juice and cream cheese and add to spinach. Put artichokes in bottom of greased casserole. Put spinach mixture on top. Cover with bread crumbs and dot with butter Bake at 350 for 25 minutes
VEGETABLES
Fried Green Tomatoes – Anna D. Heiss
Tomatoes (green or red)
Butter
Salt and pepper
Sugar
Basil
Parsley
Cream
Slice tomatoes thick. In a large frying pan melt butter, add tomatoes. Sprinkle with slat, sugar, basil, parsley and some flour. Add cream. Simmer for awhile until soft and yummy.
Sugar
Basil
Parsley
Cream
Slice tomatoes thick. In a large frying pan melt butter, add tomatoes. Sprinkle with slat, sugar, basil, parsley and some flour. Add cream. Simmer for awhile until soft and yummy.
SOUPS
Lettuce Soup – EBA
Serves 6-8
Serves 6-8
1 head Boston lettuce (shredded or any other tender salad green)2 medium onions, peeled, thinly sliced
1 cup well reduced chicken stock
1 cup butter
1 qt half & half
Melt onions over low heat in ½ cup butter and cook slowly for one hour. In another pan, over high heat, boil chicken stock and ½ cup butter together until butter is emulsified. Add lettuce and bring to a boil, lower heat and cook until very tender, approx. 15 min. Puree onions and lettuce, add half & half, heat slowly, correct seasonings and serve.
(Note: to retain bright green color of lettuce, a pinch of baking soda can be added to the chicken stock/butter emulsion before adding the lettuce.)
Apple Curry Soup – EBA
Serves 6
Serves 6
1 pint heavy cream (or whipping cream)- you might try plain yogurt if watching your diet, I have not but it would probably work)
2 medium onions
2 large apples
2 cups beef consomme
2 tsp curry
Salt to taste
Peel and core apples and onions. Cover with consommé. Simmer ½ hour. Cool and strain. Heat cream and add apple-onion and then curry. Allow time for curry to works its way in.
(Note: for easier straining you can wrap apple in cheese cloth. Also these ingredients combined with the French Onion soup make a great combination.)
Gazpacho – EBA
Serves 6
3 lbs tomatoes, peeled and cut up (6 cups)
1 onion, cut in chunks
½ cup green pepper chunks
½ cucumber chunks2 cups tomato juice
1 clove garlic, minced
½ tsp ground cumin
1 tbs salt
Freshly ground black pepper
¼ cup olive oil
¼ cup white wine vinegar
1 cup peeled, chopped tomatoes
½ cup finely chopped onion
12 cup finely chopped green pepper
½ finely chopped cucumber
Garlic croutons
Combine tomato, onion, green pepper and cucumber chunks. Puree them in a blender until smooth. Transfer mixture to a large bowl or tureen and stir until well mixed and smooth. Add tomato juice, garlic, cumin, salt and pepper. Cover and chill. Before serving, stir in olive oil and vinegar. Pass the finely chopped vegetable garnishes and garlic croutons separately so that each guest can all some of each to his own bowl.
2 medium onions
2 large apples
2 cups beef consomme
2 tsp curry
Salt to taste
Peel and core apples and onions. Cover with consommé. Simmer ½ hour. Cool and strain. Heat cream and add apple-onion and then curry. Allow time for curry to works its way in.
(Note: for easier straining you can wrap apple in cheese cloth. Also these ingredients combined with the French Onion soup make a great combination.)
Gazpacho – EBA
Serves 6
3 lbs tomatoes, peeled and cut up (6 cups)
1 onion, cut in chunks
½ cup green pepper chunks
½ cucumber chunks2 cups tomato juice
1 clove garlic, minced
½ tsp ground cumin
1 tbs salt
Freshly ground black pepper
¼ cup olive oil
¼ cup white wine vinegar
1 cup peeled, chopped tomatoes
½ cup finely chopped onion
12 cup finely chopped green pepper
½ finely chopped cucumber
Garlic croutons
Combine tomato, onion, green pepper and cucumber chunks. Puree them in a blender until smooth. Transfer mixture to a large bowl or tureen and stir until well mixed and smooth. Add tomato juice, garlic, cumin, salt and pepper. Cover and chill. Before serving, stir in olive oil and vinegar. Pass the finely chopped vegetable garnishes and garlic croutons separately so that each guest can all some of each to his own bowl.
French Onion Soup - EBA
Serves 6
3 tbs butter
1 tbs oil
5 cups thinly sliced onions
1 tsp salt
¼ tbs sugar
3 tbs flour
2 qts boiling chicken broth (can also be made with beef broth)
½ vermouth
1 cup cognac
1 bay leaf
¼ tsp thyme
Melt butter in heavy flame -proof casserole or Dutch oven. Add oil and onions. Cover and cook slowly 15 minutes. Uncover and raise heat to moderate. Stir in salt and sugar. Cook 30 minutes, stirring often until onions are dark brown and reduced to about ¾ cup. Sprinkle in flour and cook 2 minutes. Stir in coiling stock, vermouth and cognac. Add seasonings. Simmer 30 minutes. At this point prepare French bread slices. Place bread on soup and bake, uncovered, in 375 oven 10 minutes or until cheese melts. Serve at once.
French Bread Slices
1 small narrow loaf French bread
butter
½ cup grated Parmesan, Swiss, Gruyere or Jack cheese
Slice bread into ½” thick slices. Butter slices and sprinkle with cheese. Place on top of soup
Serves 6
3 tbs butter
1 tbs oil
5 cups thinly sliced onions
1 tsp salt
¼ tbs sugar
3 tbs flour
2 qts boiling chicken broth (can also be made with beef broth)
½ vermouth
1 cup cognac
1 bay leaf
¼ tsp thyme
Melt butter in heavy flame -proof casserole or Dutch oven. Add oil and onions. Cover and cook slowly 15 minutes. Uncover and raise heat to moderate. Stir in salt and sugar. Cook 30 minutes, stirring often until onions are dark brown and reduced to about ¾ cup. Sprinkle in flour and cook 2 minutes. Stir in coiling stock, vermouth and cognac. Add seasonings. Simmer 30 minutes. At this point prepare French bread slices. Place bread on soup and bake, uncovered, in 375 oven 10 minutes or until cheese melts. Serve at once.
French Bread Slices
1 small narrow loaf French bread
butter
½ cup grated Parmesan, Swiss, Gruyere or Jack cheese
Slice bread into ½” thick slices. Butter slices and sprinkle with cheese. Place on top of soup
APPETIZERS
Stuffed Zucchini Blossoms - Susan Dry Boynton
A selection of fresh young blossoms
olive oil
flour
egg
mozzarella cheese
anchovies
Stuff blossoms with some mozzarella and small bit of anchovy
Roll blossom in flour and Japanese bread crumbs (Panko)
Fry in oil oil until golden
Fried Sage Leaves
Another taste treat by Susan Dry Boynton
Fresh sage leaves fried to crispy in olive oil. Lay them
on a paper towel to absorb some of the oil. Salt using sea salt and
serve.
SALADS
Raw Spinach Salad Dressing – Granny Nanny
Raw spinach, Belgium endives, mushrooms, raw zucchini…sliced thin
Dressing:2 tbs granulated sugar
2 tbs tomato ketchup
Dressing:2 tbs granulated sugar
2 tbs tomato ketchup
1 tbs Worcestershire sauce
2 tbs A-1 sauce
2 tbs mayonnaise
2 tbs salad oil
2 tbs cider or tarragon vinegar
1 tsp scraped onion
Blend ingredients until perfectly smooth, then store in refrig (will keep).
Pour dressing over salad, mix well and top with crisp crumbled bacon
and chopped hard boiled egg.
2 tbs salad oil
2 tbs cider or tarragon vinegar
1 tsp scraped onion
Blend ingredients until perfectly smooth, then store in refrig (will keep).
Pour dressing over salad, mix well and top with crisp crumbled bacon
and chopped hard boiled egg.
Carrot and Mandarin Orange Salad – EBA
Serves 4-6
Serves 4-6
4 to 5 carrots
5 – 6 sprigs fresh tarragon
2 mandarin oranges
Vinaigrette:
2 tbs Grand Marnier
1 tbs white wine vinegar
¼ cup olive oil
1/4cup canola oil
2 tbs honey
1 tbs mustard
Peel and julienne carrots. Put in a salad bowl. Remove leaves from fresh tarragon and julienne into fine strips. Add to carrots. Peel and section oranges, removing all membranes, add to carrots. Mix together vinaigrette, stir well, pour over salad and toss.
5 – 6 sprigs fresh tarragon
2 mandarin oranges
Vinaigrette:
2 tbs Grand Marnier
1 tbs white wine vinegar
¼ cup olive oil
1/4cup canola oil
2 tbs honey
1 tbs mustard
Peel and julienne carrots. Put in a salad bowl. Remove leaves from fresh tarragon and julienne into fine strips. Add to carrots. Peel and section oranges, removing all membranes, add to carrots. Mix together vinaigrette, stir well, pour over salad and toss.
DESSERTS
Apple Crisp – Granny Nanny
Serves 6
5 cups peeled and sliced apples ( mix Granny Smith, Cortland, McIntosh..)
¾ cup flour
½ tsp salt
1 sp cinnamon
1 cup sugar
½ cup butter
Butter a shallow baking dish – 8” to 10”- Put in apples, Sprinkle with salt. Sift flour and mix with cinnamon and sugar, rub in butter until crumbly. Spread over apple, Bake 45 min at 350 degrees uncovered.
Serve with whipped cream, ice cream or “Hard Sauce” (Cross & Blackwell brandy flavored)
Peter Wood’s Pie Crust
Stick of butter
3 handfulls of flour
1 handfull of sugar
1 dash of salt
Mix with hands (wash first), put in refrig, press into bowl, then cook unfilled until nearly done, then add fruit and bake.
5 cups peeled and sliced apples ( mix Granny Smith, Cortland, McIntosh..)
¾ cup flour
½ tsp salt
1 sp cinnamon
1 cup sugar
½ cup butter
Butter a shallow baking dish – 8” to 10”- Put in apples, Sprinkle with salt. Sift flour and mix with cinnamon and sugar, rub in butter until crumbly. Spread over apple, Bake 45 min at 350 degrees uncovered.
Serve with whipped cream, ice cream or “Hard Sauce” (Cross & Blackwell brandy flavored)
Peter Wood’s Pie Crust
Stick of butter
3 handfulls of flour
1 handfull of sugar
1 dash of salt
Mix with hands (wash first), put in refrig, press into bowl, then cook unfilled until nearly done, then add fruit and bake.
Ada’s Molasses Crumb Pie (Shoo Fly Pie) – Great Grandmother Dreisbach, Catawissa, PA – Pennsylvania Dutch – good for breakfast and good for “what ails ya”
Crumbs:
2 ½ cups of flour
pinch of salt
2 ½ cups of flour
pinch of salt½ cup of butter
1 cup sugar
pinch of soda
(this makes crumbs for 1 ½ pies if using store bought crusts)
Filling:
1 cup of molasses
1 tsp baking soda
1 cup hot water
Mix flour, sugar, and butter to make crumbs. Put layer of molasses in bottom of pie shell – then cover with crumbs. Add another layer of molasses then cover with crumbs. Use plenty of crumbs but it may take awhile to find the perfect amount- if you use too much it is dry, if too little you float in molasses. Bake at 350 degrees for between 30 minutes to an hour until straw comes out clean.
1 cup sugar
pinch of soda
(this makes crumbs for 1 ½ pies if using store bought crusts)
Filling:
1 cup of molasses
1 tsp baking soda
1 cup hot water
Mix flour, sugar, and butter to make crumbs. Put layer of molasses in bottom of pie shell – then cover with crumbs. Add another layer of molasses then cover with crumbs. Use plenty of crumbs but it may take awhile to find the perfect amount- if you use too much it is dry, if too little you float in molasses. Bake at 350 degrees for between 30 minutes to an hour until straw comes out clean.
Chocolate Crème Brule – EBA
From Chef Alex at Yesterday’s, Newport RI
Nice, very nice Serves 10
2 cups heavy cream
2 cups half & half
1/3 cup of sugar
8 egg yolks
11 oz semi sweet chocolate pieces (the better the chocolate, the better the brulee!)
Bring the cream and half & half to a boil. Mix the sugar with the egg yolks. Slowly add cream and half & half to sugar/yolk mixture. Gradually add chocolate pieces and mix until the chocolate is melted. Pour into crème brulee pots. Place pots in a pan filled with water half way up sides of the pots. Bake 45 min in a 325 degree oven. When finished baking, add brown sugar to cover top of the crème brulee. With either blow torch or under broiler, cook the brown sugar until it forms a hard crust over the top. Top with whipped cream to which cinnamon and vanilla have been added.
Peg’s Chocolate One Bowl Cake - Peg Lindsay
1 cup sugar
¼ cup vegetable oil
1 beaten egg
2 squares Baker’s unsweetened chocolate
2 tbs butter
1 cup flour
1 tsp baking soda
1/2 cup soured milk (add 1 tsp of vinegar to whole milk, or leave out for a few days)
½ cup boiling water
Preheat oven to 350 degrees. Mix together in order given. Pour soupy mixture into pan 9x9 and bake 35-40 minutes, or until finger pressed in center springs back.
Best Frosting:
1 cup confectioner’s sugar
2 tbs Hersey’s coco
2 tbs coffee
1 tbs vanilla extract,
1 tbs melted butter
Frost when cake is cold
From Chef Alex at Yesterday’s, Newport RI
Nice, very nice Serves 10
2 cups heavy cream
2 cups half & half
1/3 cup of sugar
8 egg yolks
11 oz semi sweet chocolate pieces (the better the chocolate, the better the brulee!)
Bring the cream and half & half to a boil. Mix the sugar with the egg yolks. Slowly add cream and half & half to sugar/yolk mixture. Gradually add chocolate pieces and mix until the chocolate is melted. Pour into crème brulee pots. Place pots in a pan filled with water half way up sides of the pots. Bake 45 min in a 325 degree oven. When finished baking, add brown sugar to cover top of the crème brulee. With either blow torch or under broiler, cook the brown sugar until it forms a hard crust over the top. Top with whipped cream to which cinnamon and vanilla have been added.
Peg’s Chocolate One Bowl Cake - Peg Lindsay
1 cup sugar
¼ cup vegetable oil
1 beaten egg
2 squares Baker’s unsweetened chocolate
2 tbs butter
1 cup flour
1 tsp baking soda
1/2 cup soured milk (add 1 tsp of vinegar to whole milk, or leave out for a few days)
½ cup boiling water
Preheat oven to 350 degrees. Mix together in order given. Pour soupy mixture into pan 9x9 and bake 35-40 minutes, or until finger pressed in center springs back.
Best Frosting:
1 cup confectioner’s sugar
2 tbs Hersey’s coco
2 tbs coffee
1 tbs vanilla extract,
1 tbs melted butter
Frost when cake is cold
Bon Appetite!
Going to try some of these this thanksgiving-thanks Boyntons!
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