Ive had a thought.... "Betty's Recipe Book"

A very "tasty" thought indeed...
Totaly Suitable for "Fullers Pond"...
But I have only one problem...
It is Everyone Except Me that needs to contribute...
Especialy the Ladies of the family...

Because I dont have any of Mothers Recipe's ! -or-
Other suitable good old fashioned country fair!

Ssoo i'll put in with a couple of requests if I may... both dish's have flavours of memory, that have come to me in the past few months or so that for one reason or another Mother rarely cooked here in Australia.....
A) Dumplings! ... I remember flavours of Mother making lovely soft & light dumplings served with a gravy!
B) Backed Beans & Ham! ... again, such strong memories of the ham flavour throughout the beans!

I know Judy has a few and so should all of you ladies.... so get to work and organise 2 or 3 each then and add them to the comments section of this post. I will make a permanent link to this post called...
"Betty's Recipe Book"


Judy has found the following recipes and scanned them for us all to share, THX Sis!

6 comments:

"Toga" Joe said...

here is how I leanred it from Mom, many many years ago.

Jim


1 chicken, about 3 pounds
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cup All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoon Shortening
3/4 Cup milk

PREPARATION:
Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside.

Bring broth to a boil; add pepper and boned chicken. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add milk, stirring with a fork until dry ingredients are moistened, use a table spoon and drop dumplings, a spoon full at a time, into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency. Serves 4 to 6.

"jubarra" Judy said...

Molasses Drop Cookies (Aunt Anna Seeley 1925)

1 or 2 eggs
1 cp shortening
1 cp sugar
blend these 3 together. ( 2 eggs makes nicer more moist and shiney cookies..)

add 1 cp dark molasses
2 teaspoon each
salt
cinnamon
ginger
pumpkin pie spice or nutmeg ( I can't get nice pie spice here so I use nutmeg as well.)

mix well

add 1 cp of either
sour milk best option ( add a good dash of vinegar to make milk sour)
coffee
hot water

add 2 teaspoon of soda bi carb to cup of sour milk ( it should bubble up and over the cup.) ( good for the kids for science as Mum taught me when we would make them.) if using one of the other liquid options put the soda bi carb in with the flour.

mix well

Add in 2 cups of plain flour and mix well.
Add 2 more cups plain flour and mix well again. Mixture will get start to get very stiff to mix.
Add more flour till about 6 cups used in all. ( Amount of flour will vary depending on the weather. More if it's hot weather and less if it's cold weather.) Mixture should be very stiff and hard to stir.

You can add any dried fruit at this stage. Try with glased cherries for the Christmas feel. Dates are great in them too. Raisins are the standard fruit.

Drop by soupspoon for big 1 to a customer size. Or use tablespoon for smaller easier to handle size.

Drop onto greased tray .
Cook in a preheated oven.
Moderate oven 375F (180C)
15 - 20 min each batch. ( check after 15 just to be safe. unless you trust your oven)

Watch will burn EASILY !!! Makes about 30 cookies, depending on size..

ENJOY !!!!

XOXOXOX
Jude

"Toga" Joe said...

Joe,

Here is the so wonderful salad dressing cake Mom and Grandma used to make. DO NOT put a frosting on this cake! As Grandma used to say, "It's so sweet, it doesn't need any frosting. And, it makes it's own frosting."

Now to get to work on the beans and ham. How about Ham and Cabbage too? It cost very little and feeds a lot of people is what Grandma used to say.

Jim


SALAD DRESSING CAKE

2 c. flour
1 c. sugar
2 tsp. soda
4 heaping tbsp. cocoa
1 c. Miracle Whip salad dressing
1 c. hot water
1 tsp. vanilla

Mix first four ingredients. Add salad dressing and stir. Add hot water and vanilla and beat with spoon just until well mixed. Pour into greased and floured 8 1/2" x 10 1/2" pan. Bake 25 minutes in preheated 375 degree oven.

"Toga" Joe said...

Joe,

I learned this one from Grandpa Jo, most people hate it but I love it and have it a few times a month.

Jim

Poached eggs with Corn Flakes.

In a medium sause pan, fill it 1/2 way with water, add salt to soften the water and make it boil faster and also to bring our the flavor of the eggs. When the water boils, turn the heat down to medium, open two eggs and drop them in the water, NOT THE SHELLS NOW!!!! Watch them real close, they WILL boil over and make a real mess. When the egg whites are solid and the yolks are still soft, take it off the stove. With a sloted spoon, remove the eggs, put them in a cereal bowl, chop them up with the spoon. Add Corn Flakes, milk and sugar as you like (I like a LOT) then mix it all up and enjoy.

When you get tired of this one, try it on toast! Cook the eggs the same way. Toast 4 slices of bread. Put 2 slices on a plate, spoon an egg on each slice along with a little bit of the water in the pan. Chop up the eggs so they run all over the toast slices. The other two slices get Grandma's home made Cherry Jelly and eaten just like that.

"jubarra" Judy said...

chinese stir fry sauce
makes 2/3cp

1/3 cp oyster sauce
1/4 cp chicken stock
1 teaspn sesame oil
2 teaspn brown sugar

add all together and mix


pork chow mein noodles

400g fresh noodles eg chow mein or thin egg
2 tablespn sesame oil
2 eggs, lightly beaten
500g pork mince
2 garlic cloves minced or 2 teaspn preminced garlic
4 green onions, thinly sliced
2 celery sticks, thinly sliced
1/4 cp chicken stock
1 quantity chinese stir fry sauce
1/4cp oyster sauce
1/2 sm chinese cabbage, shredded
1 cp bean sprouts

1. place noodles in heatproof bowl. cover with boiling water. stand 5 minutes. stir to separate. drain.
2. heat wok/pan over medium heat. add 2 teaspn oil and swirl to coat pan. add eggs and swirl to coat wok/pan and cook. remove from heat, roll into log, slice thinly and set aside.
3.heat remaining oil. cook mince 4 - 5 minutes, breaking it up as it cooks. add garlic, green onions and celery. stir fry for 2 minutes.
4. add stock, stir fry sauce and oyster sauce to mince mixture. bring to the boil. add noodles and cabbage. stir fry for 2 minutes. add eggs slices and bean sprouts. lightly mix.

"Toga" Joe said...

Impossible Quiche

This is quick, easy, tasty and changable to your tastes.
The flour is what makes the slighty crispy bottom and sides.
Try it you might like it. Let me know what you think..

Ingredients
* 125g ham, chopped
* 1 small onion, finely chopped
* 1 1/2 cups (180g) grated tasty cheese
* 1/3 cup (50g) self-rainsing flour
* Salt & freshly ground pepper, to season
* 4 eggs
* 1 1/2 cups (375ml) milk


Method
1. Preheat oven to 200°C. Grease a 5 cup capacity pie dish.
2. Combine ham, onion, cheese, flour, salt and pepper in a medium bowl. Mix flour though other ingredients. Scatter over base of dish.
3. Whisk eggs and milk together in a large jug and pour over ham mixture.
4. Cook for about 45 minutes or until puffed and golden. Cool slightly. Cut into 8 slices, serve warm or cold.


Variations
1. Swap onion for 4 - 6 spring onions.
2. Add mushroom (50g)
3. Use light cheese if watching your weight. ( We use it.)
4. Add 4 Cherry Tomatoes sliced in half. (space them out so there is a half on each of the 8 slices.)
5. Add thin sliced or diced capsicum (50g)

Shoutbox


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