FROMONLINE | 2013-08-28

  • By Daphne Ross
  • August 28, 2013
  • 412
                        
Submitting recipes to a recipe column Column Summary Like a well-fed family lives on recipes handed down to them through the generations and on recipes with an added twist, my mailbox likes to be well fed, too. It loves mail. I want to take this opportunity to thank the many of you that read and send recipes to Country Cupboard. It is also a pleasure reading your side notes and letters as well. The comments written at the bottom of your recipes is an added grade to the recipe’s success in your family. I love mail, good mail, who doesn’t? Country Cupboard readers continue to keep my interest in writing my weekly column. A faithful readership fuels a faithful writer and that would be me. After all these eighteen plus years of writing the Country Cupboard column I have never missed a week, have come close, but always got the job done. Please note: all columns appear online at: waynebargainhunter.com My mailbox has been well fed these past few weeks. I receive recipes from children as well as adults, English and Amish. You can usually read into a recipe’s ingredients and directions as to who has a bigger family, or who prepares meals for large groups. All are worthwhile recipes to be shared with Country Cupboard readers. At the beginning of every New Year, I write a column about submitting recipes to this column. I want everyone that submits recipes to be able to see their recipe in print, but sometimes it is hard to do so, so at this time I feel a little refresher course is in order. Please print or type your recipes, cursive handwriting has a personal flair and is often hard to read. Submitted recipes should not be sent in as photo-copies or clippings from books, magazines, newspapers, or packaging. Though many family favorites do originate from these sources it is not right to submit them direct from the publication. I ask that you please rewrite the recipes in your own printing or type. Recipe directions should be written in paragraph form, as if you were telling a story. List ingredients in order they are added into the recipe. Several recently received recipes have been missing ingredients, measurements, and directions. Unfortunately not all cooks are great cooks, so those of you that are well-seasoned cooks please take into consideration the new cook. Sometimes when one is asked to write down their recipe, assumptions are made, not all recipes are obvious when it comes to directions. Please include your complete address on each recipe or page, and a telephone number if you have one. Occasionally a quick phone call from me regarding a recipe question is the deciding factor whether or not your recipe is added to the column. If your recipe is easy to read and is easy to follow it will then be easy to publish. Special requests by mail regarding lost recipes, or other questions will be answered if a self-addressed stamped envelope is enclosed with your request (SASE). Thank-you so very much for reading my Country Cupboard column in the Bargain Hunters and in the Wooster Weekly News, I appreciate you very much. Sincerely, Daphne Ross Peach Marmalade (Burnell Leinbach, Greenwich) 5 cups peaches 7 cups sugar 1 (10 ounce) can crushed pineapple 1 (6 ounce) package raspberry Jell-O Boil fruit, sugar, and pineapple for 15 minutes. Stir in dry Jell-O and boil until dissolved. Pour into containers and freeze. Honey Buns (Marissa Leinbach, Greenwich) 1 box yellow cake mix 1/2 cup sugar 4 eggs 3/4 cup vegetable oil 8 ounces sour cream 3/4 cup brown sugar 2 teaspoons cinnamon Mix first 5 ingredients and pour half of batter into a greased 9 x 13 inch cake pan. Blend together cinnamon and brown sugar. Sprinkle half of the cinnamon and sugar mixture on batter top with remaining batter. Sprinkle with rest of cinnamon and sugar mixture on top. Put glaze on while still warm. Bake at 275 degrees for 1 hour and 20 minutes. Glaze: 2 1/2 cups powdered sugar, 4 or 5 teaspoons milk, 3 teaspoons vanilla. Tomato-Pineapple Relish (Nancy Brown, New London) 2 cups prepared (1 3/4 pounds) ripe tomatoes 1 1/2 cups (13 1/2 ounce can) crushed pineapple 2 teaspoons Worcestershire sauce 2 tablespoons vinegar 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground cloves 5 1/2 cups sugar 1 box Sure Jell Peel tomatoes and chop, bring to boil and simmer 10 minutes. Measure 2 cups in large saucepan. Mix Sure Jell, pineapple, and spices with tomatoes. Bring to a hard boil, boil 1 minute. Add 5 1/2 cups sugar all at once. Boil hard for 1 minute, stirring constantly. Remove from heat and fill prepared jars. Yield: 5 jars. This is excellent on pork or chicken or just to eat. 3 “P” Marmalade (Nancy Brown, New London) 1 cup diced peaches 1 cup diced pears 1 cup crushed pineapple 1 lemon juiced 1 orange juiced 1 box Sure Jell Bring this mix to hard boil and boil for 1 minute. Add 7 cups sugar and boil hard 1 minute, remove from heat and add 1/2 cup finely chopped maraschino cherries, and 1/2 cup slivered almonds. Put in prepared jars and seal. Yield: 8 jars. Chewy Chocolate Chippers (Sarah Yoder, Ashland) 1 1/2 cups shortening 1 1/2 cups margarine 5 eggs 4 teaspoons vanilla 3 teaspoons soda 3 cups white sugar 1 1/2 cups brown sugar 2 1/2 teaspoons salt 7 cups flour 5 cups chocolate chips Cream sugars, shortening and margarine well. Then add rest of ingredients. Drop on cookie sheet with spoon. Bake at 350 degrees until light brown. Take out before you think they’re ready. Then leave on cookie sheet for 1 minute. Very good. Sorghum Cookies (Ella Yoder, Ashland) 3 cups butter 4 cups brown sugar 4 eggs 1 cup sorghum 2 teaspoons salt 3 teaspoons soda 4 teaspoons cinnamon 2 teaspoons ground cloves 3 cups pastry flour 6 cups bread flour Mix all together. Roll in balls then in white sugar. These are nice and soft cookies. Very good. Play Dough (Ella Yoder, Ashland) 1 1/2 cups water 1/2 cup salt 2 tablespoons alum 1 tablespoon oil 2 1/2 cups flour Food coloring Heat water and salt to 180 degrees in a saucepan. Add alum, oil, flour and food coloring. Mix well. Knead until color is uniform. Bacon Macaroni & Cheese 8 ounces macaroni 2 1/2 cups cold milk 4 ounces Provolone cheese, shredded 4 ounces aged Asiago cheese, shredded 2 large eggs 2 green onions, chopped 3 slices white bread, tear into small pieces 3 strips bacon 1 medium onion, chopped 1 clove garlic, minced 3 tablespoons flour 1/8 teaspoon cayenne pepper Kosher salt Grease a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook macaroni only 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. Mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the onions, bread and half of the cheese to the egg mixture; set aside. Cook the bacon in a large skillet over medium heat until crisp; drain on paper towels. Reserve 2 tablespoons drippings from the pan. Add the onion and garlic; cook about 3 minutes, stirring, until just brown. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisk stir until thick. Remove the sauce from the heat and whisk to cool slightly. Stir in remaining cheese. Add sauce to macaroni pasta; stir to combine. Crumble bacon and add it to the egg and bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake at 375 degrees until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving Bacon Cheeseburger Meatloaf 1 pound ground beef 10 slices bacon, cooked and crumbled 1 (8-ounce) package sharp Cheddar, grated 2 large eggs, lightly beaten 1/4 cup dry bread crumbs 1/4 cup mayonnaise 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup ketchup 2 tablespoons condiment mustard 1 (3-ounce) can French fried onions In a large bowl, combine the ground beef and the next 8 ingredients; mix well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake at 350 degrees for 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.


Loading next article...

End of content

No more pages to load