SWEET SAUCE.
Jewish Recipes
The usual way of making sauces for puddings, is by adding sugar
to melted butter, or thin egg sauce, flavoring it with white wine,
brandy, lemon peel, or any other flavor approved of.
Jewish Recipes
STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with water two inches
above rice; cook dry; then cover with a cup or more of milk; add
butter the size of a walnut, and salt to taste. When cooked dry
again, serve hot with cream and sugar.
BAKED ONIONS
Put six large onions into a saucepan of water, or water
and milk in equal proportions, add salt and pepper and boil until
tender. When done so they can be easily mashed work them up with butter
to the consistency of paste, cover with breadcrumbs, and bake in a
moderate oven. If preferred they may be boiled whole, put in a baking
dish covered with butter and breadcrumbs, then baked.
MINT VINEGAR
Fill in a wide-mouthed bottle or a quart fruit jar with
fresh mint leaves, well washed and bruised a little. Let the leaves fall
in without pressing. Fill the jar with cider vinegar, put on the
rubber, and turn the cover tightly. Let stand three weeks, uncover, and
drain off the vinegar into bottles and keep well corked.
Serves 4
To get the best flavor from the tomatoes, make sure your supermarket doesn’t store them on the chilling shelf and don’t refrigerate them when you bring them home. Store them at room temperature and use them soon after you buy them.
1 roaster boneless breast or thin sliced boneless roaster breast
1 1/4 teaspoons salt, divided
Ground pepper to taste
2 eggs, beaten
3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
1/3 cup flour
1 pound fresh ripe tomatoes, chopped
1 small clove garlic, minced
3/4 cup olive oil, divided
2 tablespoons minced fresh basil or 2 teaspoons dried
Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap and pound to 1/4″ thickness to form scaloppine. If using thin sliced breast, skip the previous step. In a shallow bowl beat eggs with 3/4 teaspoon salt and pepper. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture. Refrigerate while making sauce. In a small serving bowl combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper. In a large skillet over medium-high heat, heat remaining oil. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Transfer to a warmed serving dish. Pass sauce separately.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
Fowl and Game Recipes
DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.
One full pint of sifted flour, two even teaspoonfuls of yeast powder,
and a little salt. Wet this with enough milk or water to drop from
spoon in a ball; remove your meat or chicken; drop in the balls of
dough; cook five minutes in the liquor; place around the edge of
platter, with the chicken or meat in center; season the liquor and
pour over it.
Makes 1-1/2 cups
Barbecue sauces differ from marinades in how they are used. A marinade is used to flavor meat before cooking and for basting during grilling. Barbecue sauces are used for basting during cooking and are frequently re-cooked and later served as a sauce at the table.
1 cup chili sauce
1/2 cup brown sugar
1/4 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon spicy brown mustard
1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1 to 1-1/2 teaspoons liquid smoke (optional, but I recommend it, if you can find it.)
In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds chicken during last 10 to 15 minutes of cooking. Turn poultry often to avoid scorching.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
CORN TOAST
Toast some slices of stale bread and butter, then pour
over some canned corn, prepared as for the table, sprinkling a little
pepper over it. If you have not already done so. Do not prepare so long
before serving as to soak the bread too much. Peas are also good used
the same way.
CORN OYSTERS. MRS. J. C. WALTERS.
Grate and chop one pint of young sweet corn; add one egg, well beaten;
one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.
Fry like oysters.