Buscuits

In a Dutch oven, heat oil. Sauté onion and garlic until tender. Add potatoes. Cook uncovered over medium heat for 20 min, stirring occasionally. Add sausage, cook and stir until potatoes are tender and well browned, about 10 min more. Stir in chiles and corn; cook until heated through.  

       Top of Page

Carrot Soup

Winter Carrot Soup

1 tbs Safflower Oil

4 Carrots, grated

Med Onion, chopped (~ ½ cup)

4 cups Vegetable Stock

6 oz Can Tomato Paste (2/3 cup)

1 tb Soy Sauce

½ ts Thyme

¼ ts Ground Cumin

¼ ts Black Pepper

Garnish: Scallion curls on herbed garlic croutons (optional)

In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; sauté until tender, about 5 min. Add remaining ingredients, increase heat, and cover. When mixtue reaches a boil, reduce heat to medium and simmer for about 5 min. Top with garnish if desired. VARIATIONS: add ½ cup raisons, cook soup until they are plump and tender.

2 cups Flour

1 cup Whole Milk

1 Egg, beaten

1 Chicken

3 tbs Baking Powder

2 ts Lard or Crisco

1 ts Salt

Boil a quartered chicken until the bones can be removed easily. Mix up dumplin’ dough ingredients and spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min and serve.

(doubled)     1lb     sausages     454 g

To make about 3 quarts:

2-3 quarts water

4 cups (2 pounds) dried pea or Great Northern beans

1 large onion, peeled, plus 2 large onions, peeled and each pierced with 2 whole cloves

1 tsp plus 1 tbsp salt

¾ c. dark molasses

½ c. dark brown sugar

1 tbsp dry mustard

1 tsp freshly ground black pepper

½ pound salt pork in one piece, with rind left on

In a heavy 4-5 quart casserole, bring 2 qts of water to a boil over high heat.  Drop in the dried beans and boil them for about 2 minutes.  (The water should cover the beans by at least 2 inches; add more if necessary).  Turn off the heat and let the beans soak for 1 hour.  Then add the peeled onion and 1 tsp of salt and bring to a boil again.  Reduce the heat to low, partially cover the pan and simmer for about 1 hour, or until the beans are tender.  Check from time to time and add more boiling water to the pot if necessary.  (The beans should be covered with water throughout the cooking.)  Drain the beans through a fine sieve set over a bowl, pick out and discard the onion and reserve the cooking liquid.  There should be about 2 quarts of liquid; add water if necessary.

        In a deep bowl, mix the molasses, ¼ c of the brown sugar, the mustard, , 1 tbsp of salt and the pepper.  Pour in about ½ c of the bean liquid and stir to blend the ingredients well.  Stir in 4 ½ c of bean liquid, then add the beans and turn them about gently with a spoon until they are evenly coated.  Beans should be covered by ½ inch.  Add more bean liquid if necessary, and stir gently to mix.

        Preheat the oven to 250° .  Place the clove-pierced onions in the bottom of a 4-5 quart bean pot and ladle the bean mixture over them.  Score the fatty side of the salt pork by making crisscrossing diagonal cuts about ½ inch deep and ½ inch apart all over the surface.  Push the salt pork down into the beans, letting only the top edge protrude above them.  Cover the pot with a piece of foil and set the lid securely in place.

        Bake the beans in the middle of the oven for 5 hours, adding more bean liquid if they become dry.  Then remove the lid and foil, spread the remaining ¼ cup of brown sugar over the beans and bake for 1 hour longer.  Serve the beans directly from the pot.  Leftover beans may be refrigerated in the same pot; tightly covered, they can safely be kept for up to 10 days.  Add a little more water to the pot before reheating the beans in the oven.

(Adapted from a recipe in The Plymouth Colony Cook Book), copied from Time Life Book Foods of the World  Recipes  American Cooking:  New England

2 cups Flour

2 ts Baking Powder

1 ts Salt

5 tbs Butter

2 ts Dried Herbs, finely crushed

2/3 cup Milk or Light Cream

Sift dry ingredients together in a bowl. Cut the butter into small pieces. With the tips of your fingers, combine the butter with the flour mixture until it is the consistency of course meal. Add marjoram or thyme. If using rosemary, only use 1 ts. Add milk or cream. Roll our, cut, and back, one batch at a time, in a well seasoned, hot Dutch oven (425º) for 15 min.

4 eggs      

2 cups sugar

Cream the eggs and sugar together. Add poppy seeds.

1 1/4 cup poppy seeds or 10 oz.           

1 1/2 cup oil

Mix together until oil is incorporated into mixture.                    

Add ½ cup chopped pecans or filberts.

2 cups flour               

½ tsp baking soda

Place flour mixture in  a separate bowl.

Alternate flour mixture with one can evaporated milk, or for a richer cake use 1 can sweetened condensed milk.

Pour into a greased 10 inch cheese cake pan or 2 loaf pans. Bake at 350 for about 1hour 10 min. for the 10 inch pan and about 50 mins for the 2 loaf pans.

Sprinkle with icing sugar when cool.

2 2/3 cups Minute Rice

2 cups Water

5 ts Salt

3 lb Ground Beef

1 Onion, chopped

Pepper to taste

4, 8 oz cans Tomato Sauce

Combine all ingredients except tomato sauce and water. Shape into 48 small balls. Place in skillet or Dutch oven. Cover with tomato sauce and 2 cups water. Cover tightly and simmer 30 min or until done. Remove from heat, let stand 5 min before serving. Serves 16. 

          Top of Page