Begin with a pie shell.
1/3 cup sugar
2 tblsp. cream
Layer this, a little difficult, but works out okay
Put in refrigerator to cool.
2 tblsp. cornstarch in a little cool water
1 cup sugar
Put over pie.
Begin with a pie shell.
Fast food for miners.
After a long, hard day in the creek bed shoveling and sifting gravel, the last thing a 49’er miner wanted to do was prepare a meal. This simple fare offered a quick fix as well as a host of health problems.
2 tbsp butter
1 ½ cup flour
Stir until smooth. *The batter should be thick.
Using a clean shovel, rest it in coals until hot.
Lightly press against batter to determine doneness.
It’s done when it feels spongy.
Learn about Scurvy in California’s Food Capital.
Finely chop potatoes.
Fry in oil till done.
Salt and pepper to taste.
Set aside to cool.
Chop or tear watercress into bite-sized pieces.
Add fresh or sun-dried tomatoes (in oil).
Dress with red wine vinegar and oil.
Top with grated cheese.
Huffington Post – Recipes That Show You How Watercress Is Supposed To Be Eaten
Ground meat – beef & pork
1 – 2 onions, chopped
Salt & pepper
Oregano, rosemary, cinnamon, garlic powder, dash of red wine vinegar, several dashes liquid aminos (soy sauce), and 2-3 tblsp. sugar.
1 can tomato sauce
1-2 cans tomato paste
Over medium heat, add several tablespoons of olive to a pan. Add onions & meat, saute until done. Add spices & tomato ingredients until flavored and thickened to your taste.
Steam at least two bunches asparagus. Remove from heat as soon as it turns bright green.
*Better next time note: cut asparagus into 1 1/2 inch sections before beginning to layer your dish.
Boil 2 – 3 lbs. of potatoes till tender. (Peel before boiling, or squeeze skin off after they are cooked and cooled). Slice, lengthwise, 1/2 of the cooked potatoes.
For the other half, use 1/4 cup chicken broth and nutmilk to mash to the desired consistency.
Add salt, garlic powder and nutmeg to taste.
Slice thin, lengthwise. No precooking required.
*Note: while baking the zucchini will create a liquid. This can be soaked up, like gravy, with the mashed potatoes while eating, OR potatoes can line the bottom of the pan in order to soak up the liquid.
Coat bottom of oven safe baking dish with olive oil. Add the juice of one fresh lemon and 2-3 drops of liquid smoke. Use a fork to mix and spread evenly over the bottom of the pan.
Add asparagus (or potatoes as noted above), then a layer of zucchini slices, meat mixture, another layer of potatoes, and zucchini slices. Top with mashed potatoes.
*Note: Dollop mashed potatoes across the surface, use moistened fingers to spread.
Bake, covered, at 350 degrees for 45 minutes to 1 hour. Remove covering for last 15 minutes.
1 lb ground beef
1 whole onion – chopped
1 – bulb garlic – cloves peeled & chopped
3 tblsp. Italian herbs
2 – 16 oz cans chopped tomatoes (*drained or with liquid – see notes below)
4 – 6 cups cups macaroni (partially cooked) – enough to fill whatever sized baking dish you have
Pour macaroni into greased / sprayed casserole dish. Top with remaining ingredients and back uncovered at 350 degrees 30-45 minutes.
2 fresh zucchinis thinly sliced
one bunch of fresh, chopped parsley
juice from one lemon
pinch of salt
Notes: For the version that I prepared (photographed above), I used an entire 8.8 oz package of white rice angel hair pasta. (This is what I had on hand.) It worked, but with the added zucchini, a short pasta would have been better to soak up the extra juice. Pasta on the bottom, as the recipe instructs, is the right way to go.
*Include the juice from the chopped tomatoes or drain it depending on how much liquid you need to make this dish moist.
Upon receipt of the recipe, I noticed several things. There was only an ingredients list – no measurement amounts, and like the other family recipe collections that I’ve studied, casserole cooking used to be popular. The lack of measurements told me that Virginia was a cook, like my Grandma, who could get the proportions right by ‘feel’ or eyeballing it. She had a lot of mouths to feed and casseroles were an economical way to satisfy it.
Casseroles in the US became popular after World War II, when the Campbell’s Soup Company distributed a booklet entitled Helps for the Hostess, published in 1916. Recipes from this book became staple meals in Baby Boomer homes. Click on this link to learn more about the history of condensed soup and its impact on American culture.
This recipe is from the Adrian (Bud) Schmidt collection. (Betty Wrysinski’s younger brother.) It was passed down through the family from Margaret Windus, maternal grandmother to Mary Schmidt Schwaller. Margaret was a neighbor to Betty’s mother, Lillian Schmidt.
It takes time and patience to prepare chicken this way, but it is so worth it!
6 bone-in, skin on chicken thighs OR about a 4 lb bone-in pork shoulder – chunked into quarters
Rinse, pat dry and place meat into a large food-safe plastic bag
Add to the bag;
1 tblsp. cumin powder
1 tblsp. sea salt
1 tblsp. garlic powder
1 tblsp. oregano
1 tblsp. cayenne pepper (reduce to half or less if you don’t like spicy food)
1/2 cup lemon juice
1/2 cup lime juice
If you remember Shake-n-Bake …do that. If that reference is meaningless, then shake everything inside the bag until the chicken is evenly coated with the spices.
Place the spiced chicken and citrus juice in a pot. Fill it with water – just until the chicken is covered. On the stovetop (uncovered), cook on high until the chicken begins to boil, reduce heat, but still keep it bubbling.
This where the patience comes in. Keep an eye on the pot as the liquid boils. This can take anywhere between 2 and 3 hours. Once the liquid is almost gone, let the meat brown – turn it so it cooks evenly – but not so much that it burns.
The chicken meat can be shredded, chunked or eaten off the bone. Use it in salads, soups, on tostadas or in tacos…and the list could go on and on!
Next time I make it, I will double this recipe so that leftovers will linger longer.
Fresh persimmons in a salad? Are you kidding?!
Opening one’s mind and taste buds to new thoughts, ideas and flavors is what keeps life interesting. The idea of including fresh persimmons in a salad presented itself when I attended a supper club meal at Polly’s Paladar. This creation was made with bitter greens, pomegranates, and candied pecans. It was topped with hot pork chunks and served with a vinegrette dressing.
Here is my modified version. I named it ‘Christmas Salad’ because I first made it right after Thanksgiving – using turkey left-overs – and everyone exclaimed that the colors (spinach, pomegranties, persimmons and mandarines)…looked just like Christmas.
Coat as many pecans as you plan to use with maple syrup. Spread them out flat on a baking pan and cook at 200 degrees until nuts are lightly toasted (and dry) …..approx. 30 minutes.
Fresh persimmon(s) – soft…almost squishy…peeled and seeded – chopped into bite-sized bits
Mandarines – peeled
Top wth your favorite protein
How do you know when something is done? When you can smell it… This meal creates delightful aromas and flavors.
Dried herbs: juniper berries, rosemary, black peppercorns, cranberries, garlic, apples, thyme, rosemary, sage and orange peels.
Remove packaging from turkey as well as giblets or packing in the body cavity. Rinse turkey with fresh water then pat dry.
Without poking holes, run your hands under the turkey skin on the breast and back to create skin pockets.
Use a fork or knife to pierce turkey meat in the breasts, thighs & legs.
Put turkey into basting bag inside of bucket. Fill bag with water until turkey is submerged. Place bucket in refrigerator several days prior to cooking.
Self Basting Herb Paste:
1 cup barely softened butter
4 strips bacon uncooked – chopped
1/2 onion – chopped
3 cloves garlic – chopped
1/2 bunch fresh parsley – chopped
Fresh sage – chopped (about 3 tblsp.)
1 preserved lemon – chopped (less if a less salty gravy is desired)
1 cup dry white wine
4-5 more strips of bacon
Use your hands to squeeze the mixture together till well mixed.
Gently place handfulls of the Self Basting Herb Paste into the skin pockets.
Place turkey – breast side down – into baking pan.
Lay remaining strips of bacon on top of bird & cover tightly with aluminum foil.
Cook in 350 degree oven till done. (See package cooking instructions for how much time to cook based on weight.)
Check center of breast meat with meat thermometer. Once it’s reached 155 degrees it’s ready!
Strain out solids from turkey drippings. Place in pot on stove top. At medium heat, start adding sprinkles of Wondra Flour once bubbles start appearing at the edges. Blend with hand-held whisk until desired thickness.
Meyer Lemon Bread Crumbs – about 4 cups
1 bunch fresh cilantro – chopped
3 beaten eggs
1/2 onion – copped
3 stalks celery – chopped
3 cloves garlic – chopped
chicken broth – enough to moisten bread crumbs
1 drop food-grade Oregano oil (stirred into broth)
Combine all ingredients, cover and bake at 350 degrees for about 40 minutes.
Delicious day old bread uses.
2 cups chicken broth
2 tblsp. cilantro sauce
day old bread slices
Kerrygold Dubliner cheese – shredded
Use a little bit of the chicken broth to poach the eggs in.
Slice and toast day old bread.
Place the toast into a baking pan.
Top each piece with shredded cheese.
To the remaining chicken broth, add cilantro sauce.
Pour chicken broth/cilantro sauce over bread then microwave for 30-45 seconds to melt cheese.
Let this sit until the bread has soaked up enough liquid to make it soft.
Remove cheese bread from pan, put on plate then top with poached eggs.
Click here for more uses for hard bread.
Medicinal honey is powdered herbs combined with honey.
One can eat it by the teaspoonful or mix a teaspoon of herbal honey with a cup of warm water to make a tea.
First – use a double boiler to gradually heat the honey so that it is easier to work with. Use a low to medium heat to make sure that you don’t boil it. When the honey has reached a thin consistency, add the herbs. Let it return to room temperature. The honey / herbal mixture will last up to a year. (It does not need to be refrigerated).
Full Tummy Relief Honey
1/2 tsp. ground cloves (antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties)
1 tsp. powdered ginger (digestive aid)
2 tblsp. powdered citrus peel (A compound found in the peels of citrus fruit has the potential to lower cholesterol)
1 tblsp dandelion root (liver and gastrointestinal health)
1/2 tsp. powdered star anise (antifungal and antibacterial – it has been used to relieve coughs – relieves gas and colic)
1 cup honey (anti-bacterial – used to treat coughs & allergies and topically on wounds)
1 tsp. powdered juniper berry (cleanse the kidneys urinary tract)
1 tsp. powdered ginger (digestive aid)
1 tblsp. powdered turmeric (liver detoxifier, anti-inflammatory, wound healing & possible aid in certain types of cancer healing)
1/2 tsp. powdered cardamom (good smelling breath, heart an insulin health)
2 cups honey (anti-bacterial – used to treat coughs & allergies and topically on wounds)
According to Wikipedia:
Scientists have revealed that honey has powerful anti-bacterial properties on at least sixty species of bacteria, and unlike antibiotics, which are often useless against certain types of bacteria, honey is non-toxic and has strong effects.
The composition of honey includes sugars such as glucose and fructose and also minerals such as magnesium, potassium, calcium, sodium chlorine, sulphur, iron and phosphate. Depending on the quality of the nectar and pollen, the vitamins contained in honey are B1, B2, C, B6, B5 and B3.
When honey is used topically, as, for example, a wound dressing, hydrogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic.
Honey is widely used in cough medicines and to treat allergies.