Eggplant Parmigiana (Italian Style)

From February 20th, 2019 - Eggplant Parmigiana (Italian Style)

Eggplant Parmigiana (Italian Style) - Edna Rader, Salem County Cookbook p. 120

Ingredients:

  • 1/2 cup salad oil

  • 2 or 3 pieces of garlic

  • 1 large can tomato pureé

  • 1/2 tsp salt

  • 1 large eggplant

  • 2 or 3 eggs, beaten

  • 3/4 cup salad oil

  • 1 cup (or more according to taste) of grated Parmesan or Romano cheese

  • Salt and pepper

Directions:

Make sauce first by heating salad oil until hot. Add garlic and fry until golden brown. Add tomato pureé and salt. Let simmer for about 30 min. Preheat oven to 350 degrees. Cut eggplant into slices about 1/4 inch or 1/8 inch thick with or without skin. Dip each piece into beaten egg and fry in hot oil until golden brown on both sides.

In a 2 qt. casserole make a layer of eggplant, then sauce, sprinkle with cheese, salt and pepper. Repeat until all the eggplant is used. Bake, uncovered, for 25-30 min. Serves 6-8.

Orange Bread

From October 17th, 2018 - Orange Juice Challah v. Orange Bread

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Orange Bread - Florence E. Wilson, Salem County Cookbook p.29

Ingredients:

  • 3 cups flour

  • 4 tsp baking powder

  • 3/4 tsp salt

  • 1 cup sugar

  • 1 egg, slightly beaten

  • 1/4 cup orange rind (zest)

  • 1 cup orange juice

  • 1/3 cup shortening, melted

Directions:

Sift flour and measure; add baking powder, salt, sugar; sift together. Combine egg, orange rind, juice, and slightly cooled shortening. Add to flour mixture. Stir enough to moisten.

Bake in pan (9 1/2” x 5 1/2” x 3”) at 350 degrees for 1 hour.

Festive Chicken Delight

From September 19th, 2018 - Festive Chicken Delight

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Festive Chicken Delight - Lena Scott, Salem County Cookbook p.73

Ingredients:

  • 3-3 1/2 lb chicken, cut up

  • 1/3 cup flour

  • 1 tbsp salt

  • 1/4 tsp pepper

  • 1/4 cup shortening

  • 1 cup chopped onion

  • 1 cup chopped green pepper

  • 1 clove garlic, minced

  • 1 1/2 cups water

  • 1 (14.oz) bottle catsup

  • 2 tsp curry powder

  • 1/2 tsp ground thyme

  • 3 cups hot freshly cooked rice

  • 1/3 cup dried currants (I couldn’t find these so I didn’t add)

  • 1/2 cup chopped toasted blanched almonds

Directions:

Preheat oven to 350 degrees. Remove skin from chicken pieces an coat with mixture of flour, salt, and pepper. Brown chicken in shortening in Dutch oven or roaster. Remove from pan. Add onion, green pepper, and garlic to same pan. Saute until lightly brown. Add water, catsup, curry powder, and thyme. Mix well. Return chicken, making sure each piece is well-coated with sauce. Cover and bake 1 hour until chicken is tender. Stir occasionally. Remove chicken to large warm platter. Surround with rice. Add currants to sauce and pour over chicken. Sprinkle with almonds.

No Bake Cookies

From September 6th, 2018 - No Bake Cookies

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No Bake Cookies - Ruth Missimer, Salem County Cookbook p. 219

Ingredients: 

  • 2 cups sugar
  • 3 tbsp cocoa
  • 1 tsp vanilla
  • 1/2 cup butter or oleo
  • 1/2 cup milk
  • 3/4 cup peanut butter
  • 3 cups oatmeal
  • 3/4 cup chopped nuts (I used walnuts)

Directions:

Cook sugar, cocoa, and butter for 3 min in a saucepan. Add vanilla and remaining ingredients. Blend well. Drop from teaspoon onto waxed paper and allow to cool and harden.

This will be a favorite with children. 

 

Asparagus Parmesan

From August 29, 2018 - Asparagus Parmesan

Asparagus Parmesan - Trudy Bilderback, Salem County Cookbook p.102

Ingredients:

  • 1 lb asparagus or 1 pkg frozen tips
  • 1 tbsp butter
  • 1/2 cup mayonnaise
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1/8 tsp dry mustard
  • juice of 1/2 large lemon
  • 1/2 cup buttered bread crumbs
  • 1/3 cup grated parmesan cheese

Directions: 

Snap the tough ends from the asparagus. Wash until all sand has been removed from the heads. Place in enough boiling water to cover and cook until just tender when tested gently with a fork. Drain. Place in a greased 8" oval casserole. Melt butter and heat until it turns a golden brown. Blend in mayonnaise, seasonings, and lemon juice. Pour over asparagus. Sprinkle bread crumbs over top. Add a final sprinkling of cheese. Bake at 375 degrees for 10-15 min or until the top is browned. Serves 4.

Above recipe may be changed by alternating a layer of cooked broccoli with the asparagus. 

Chocolate Pin-wheel cookies

From August 13, 2018 - Chocolate Pin-Wheel Cookies

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Chocolate Pin-Wheel Cookies - Lillian Catherman, Salem County Cookbook p.214

Ingredients:

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 1/2 tsp vanilla
  • 1 1/2 cups sifted flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp milk
  • 1 square unsweetened chocolate, melted

Directions:

Cream shortening and sugar; add egg yolk and vanilla. Sift dry ingredients; add to creamed mixture alternately with milk.

Divide dough in half. To one half, add chocolate and mix thoroughly. Chill. Roll each half 1/8" thick on heavy, waxed paper. Turn white half on chocolate. Remove paper and roll as for jelly roll.

Wrap in waxed paper. Chill thoroughly or overnight. Slice thin. Bake on ungreased cookie sheet at 375 degrees for about 10 min. Makes about 4 dozen.

Carrot Cake

From July 30, 2018 - Lasagne & Carrot Cake

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Carrot Cake - Grace L. Chauncey, Salem County Cookbook p. 188

Ingredients: 

Cake:

  • 2 cups sugar
  • 3 cups flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 1/2 cups Wesson oil (I used regular vegetable oil)
  • 4 eggs
  • 2 cups grated carrots
  • 3/4 cups nuts (I chose walnuts)

Frosting:

  • 6 tbsp. butter (3/4 stick)
  • 1 cup light brown sugar
  • 1/4 cup milk
  • 2 tsp. rum flavoring (optional) ((be careful with this - try to buy as high quality as possible))
  • 10X sugar (powdered sugar)

 

Directions:

Cake:

Mix together sugar, flour, baking powder, baking soda, salt, and cinnamon. Add oil, eggs, grated carrots, and nuts. Mix well. Bake in greased large tube pan for 1 1/4 hrs. at 325 degrees. Cover top and sides with frosting (once cooled). 

Frosting:

Cook the butter and brown sugar about 1 min. Remove from heat and add milk, rum flavoring, and enough 10X sugar to make of spreading consistency. 

 

 

 

Lasagne

From July 30, 2018 - Lasagne & Carrot Cake

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Lasagne - Betty Geohagan, Salem County Cookbook p. 91

Ingredients:

(1)

  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 6 sprigs of parsley, chopped
  • 1/4 cup olive oil
  • 1 large can of tomatoes (16 oz)
  • 1 can tomato paste (6 oz)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup boiling water
  • 1 lb ground beef

(2)

  • 1 small onion, chopped
  • 4 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1 1/2 cups grated parmesan cheese
  • 2 cups milk
  • 2 egg yolks

(3)

  • 1/2 8oz package of lasagne noodles

Directions:

1. Fry onion, garlic, and parsley slightly in olive oil. Add tomatoes, paste, salt and pepper, and water. Toss in ground beef, broken in pieces. Cover and cook over low heat for 45 min.

2. Cook onion in melted butter. Mix in flour, grated cheese, and salt. Gradually stir in milk and continue cooking over low heat until sauce is as thick as heavy cream. Beat egg yolks slightly and mix in a little hot cheese sauce. Then add rest of sauce and cook over low heat 10 min. 

3. Cook lasagne noodles according to directions. Grease 2 qt flat casserole and place lay of noodles, layer of meat sauce, and a layer of cheese sauce. Continue using all ingredients and ending with layer of cheese sauce. Bake 20 min at 350 degrees or until bubbly.

This may be made ahead and either frozen or stored in refrigerator. Adjust baking time accordingly. Serves 6-8. 

Sausage Spaghetti Sauce

From July 30, 2018 - Pig Day!

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Sausage Spaghetti Sauce (Hot) -  Jeanne Waddington/Joyce Madara, Salem County Cookbook p. 67

Ingredients:

  • 1 1/4 lbs sausage
  • 1 can (2 cups) stewed tomatoes
  • 1 6oz can of tomato pasts
  • 1 onion, coarsely chopped
  • 1 tsp salt
  • dash of pepper
  • 1/8 tsp chili powder
  • generous sprinkling of garlic salt

Directions:

Break up sausage in frying pan and brown. While the meat is cooking, mix the stewed tomatoes, tomato paste, and onion in a bowl. Drain the grease from the cooked meat and add the tomato mixture. Stir well and add seasonings. Simmer for at least 15 min. Serve over hot spaghetti. Serves 4. 

 

Ham in Sour Cream

From July 30th, 2018 - Pig Day!

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Ham in Sour Cream - Emilie Carpenter, Salem County Cookbook p.66

Ingredients:

  • 1 cup cooked ham, cut in strips
  • 1/4 cup chopped onion
  • 2 tbsp. butter or margarine 
  • 2 tsp. flour
  • 1 cup sour cream
  • 1 can (6 oz) mushrooms, drained

Directions:

Cook ham and onion in butter until onion is tender, but not brown. Sprinkle with flour. Gradually stir in sour cream and mushrooms. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and serve over fluffy hot rice. Serves 3-4. 

Cheese Straws

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Cheese Straws - Elizabeth F. Acton, Salem County Cookbook p.9

Ingredients: 

  • 1 lb. sharp cheese
  • 2 cups flour
  • 3 tsp. salt
  • red pepper (flakes)
  • 1 egg yolk
  • 1/2 cup cold water

Directions:

Grate sharp cheese coarsely (sharper the better). Add flour, salt, and generous sprinkling of red pepper. Mix with hands as for pie crust. Beat 1 egg yolk in 1/2 cup cold water. Add gradually to the mixture until consistency of pie crust. Roll out on a floured board, thinner than pie crust. Cut into strips of desired size and bake on ungreased cookie sheet at 350 degrees until desired brown. (These bear close watching)

 

Cheese balls

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Cheese balls - John J. Reinhard, Jr., M.D., Salem County Cookbook p. 9

Ingredients:

  • 1/2 lb. sharp cheese
  • 1/2 lb. butter
  • 1 cup flour

Directions:

Grate cheese. Cut butter into small pieces. Add both to flour and knead until well-mixed and free of lumps. Form into balls a little smaller than a walnut. Place on cookie sheet and bake at 400 degrees for 15-20 minutes.