Modern recipes for traditional dishes
Cream together 1 cup butter and 1 cup sugar.
Add 1 egg, 2 tablespoons brandy,1/2 teaspoon vanilla, 2 cups flour and 1 teaspoon cinnamon.
Mix thoroughly. Drop teaspoonfuls on baking sheet. Place a raisin or nut in the center of each. Bake 375degrees for 10 minutes.
1/2 cup flour pinch of salt 2 eggs 3 tablespoons milk stick of butter(melted) 16 oz can of corn(drained)
Beat first four ingredients. Add butter and corn. Mix thoroughly.Drop by tablespoon onto a hot griddle. When brown on bottom, turn.
1 cup cornmeal 1 1/2 teaspoon salt 2 cups milk (scalded) 3 teaspoons baking powder 2 eggs, separated
Mix cornmeal and salt over low heat. Add to milk. Stir constantly until thick. Cook 15 minutes, stirring occasionally. Cool for 20 minutes in pan. Stir in baking powder and beaten egg yolks. Fold in stiff egg whites. Place in greased casserole. Bake at 350 degrees till crust is brown.
1 cup apple sauce 1/2 cup whipping cream 3 tablespoons butter(melted) 3 eggs(beaten) 1/2 cup powdered sugar rind of 1 lemon(grated) dash of cinnamon pinch of nutmeg
Mix everything together, pour into pie plate, bake at 350degrees til set.
APPLE BROWN BETTY
2 cups soft bread crumbs 1/4 cup butter 3 cups apples(sliced) 1/2 cup sugar 1 teaspoon cinnamon 3/4 cup water
Sauté bread crumbs and butter.Add remaining ingredients.Mix.Pour into casserole dish. Bake at 350 degrees for 1 hour. Serve with whip cream or ice cream.
YANKEE POT ROAST
1/8 lb salt pork(diced) 1 bay leaf 4 lbs chuck roast 2 tablespoons parsley 6 carrots (sliced) 4 large onions (cut in half) 6 potatoes(quartered) 1/2 stick butter 5 tablespoons flour
In a large Dutch oven, brown pork. Remove meat from pan.
To drippings add chuck roast. Brown well on both sides.
Add 1 cup of water and spices. Cover and simmer for 3 hours. Add vegetables and cook for 1/2 hour covered.Remove meat from pan.Add butter.In a separate pan, add flour to 1/3 cup cold water. Bring to boil. Add flour mixture to vegetables slowly, while stirring, to thicken.
Special thanks to Mrs. Amy Harris for help compiling this collection