Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Lobster a la Newberg

One pound of lobster meat, one teaspoonful of butter, one-half pint of
cream, yolks of four eggs, one wine glass of sherry, lobster fat. Three
hours before cooking pour the sherry over the lobster meat and let it
stand until ready to cook. Heat the butter and stir in with the lobster
and wine, then place this in a stewpan, or chafing dish, and cook for
eight minutes. Have the yolks of eggs well beaten and add to them the
cream and lobster fat, stir well and then stir in a teaspoonful of
flour. Put this in a double boiler and let cook until thick, stirring
constantly. When this is cooked pour it over the lobster and let all
cook together for three minutes. Serve in a chafing dish with thin
slices of dry toast.Leap Day joke

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February 29, 2008 Posted by | Chicken Recipes | Leave a comment

Pickles Recipes

ROSA’S SWEET PICKLE.

Nine pounds peaches, three pounds sugar, three quarts good cider

vinegar. Peel the peaches; then put them with the sugar and vinegar

in a porcelain lined kettle; cook for five to ten minutes; put two

cloves in each peach; add a little whole allspice.

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February 29, 2008 Posted by | Chicken Recipes | Leave a comment

Game, Gravy and Garnishes Recipes

~CHICKEN GRAVY

Put into a stockpot the bones and trimmings of a fowl
or chicken with a small quantity of stock and boil them. Add flour and
butter to thicken it, and then place the pot on the side of the stove
and let simmer. Stir well and after the gravy has simmered for some
minutes skim and strain it, and it will be ready to serve.pink truth

February 29, 2008 Posted by | Chicken Recipes | Leave a comment

Recipes

OMELET FOR ONE

Beat the yolks of two eggs until creamy, add four
tablespoons of milk and saltspoon of salt. Add the whites beaten stiff
and put into a hot pan in which a rounding teaspoon of butter is melted.
The mixture should begin to bubble almost at once; cook three or four
minutes, slipping a knife under now and then to keep the under side from
burning. When the top begins to set, fold it over and turn on a hot
platter.leap year joke

February 29, 2008 Posted by | Chicken Recipes | Leave a comment

Recipes Tried and True

SOUP Recipes

CORN SOUP. MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour. Add some cabbage and

onion (cut fine). Boil two hours longer. Add twelve ears of grated

sweet corn. Season to taste.

Diabetic Recipes

February 28, 2008 Posted by | Chicken Recipes | Leave a comment

Chicken and Chicken Dressing Recipes

~PRESSED CHICKEN

Cut as for a stew. Skin the feet and place in the
bottom of a stew pan. Arrange the fowl on top, just cover with water,
and cook slowly until tender. Do not let the meat brown. Separate the
dark and light meat and throw away the feet, from which the gluten has
been extracted. Chop liver, skin, heart and gizzard fine. Add these
chopped giblets to a dressing of stale bread crumbs seasoned and
moistened with a little hot water and butter. Arrange the large pieces
of meat around the sides and bottom of a baking dish, alternating dark
and light, and fill alternately with dressing and chicken until the dish
is full. Remove the fat from the water in which the chicken was cooked,
heat boiling hot and pour over the chicken. Put into a press for several
hours and when cold slice.Chicken Recipes

February 28, 2008 Posted by | Chicken Recipes | Leave a comment

Free Recipes

VEAL LOAF. MRS. U. F. SEFFNER.

Three pounds of lean veal chopped with one pound of raw salt pork;

three eggs, one pint of rolled cracker; one tablespoon of salt, one

tablespoon of pepper, one tablespoon of butter, a little sage; mix all

together; make into a loaf. Put one-half pint of water in roaster;

put in the loaf; sprinkle fine cracker crumbs over it, and some small

lumps of butter; bake slowly one hour; if baked in open pan, baste

same as turkey.

Slow Cooker Recipes
Quick Breakfast in a Pita

February 28, 2008 Posted by | Chicken Recipes | Leave a comment

Vegetable Recipes

CORN FRITTERS

Prepare four ears of fresh corn by removing the outer
husks and silks; boil and then drain well. Cut the grains from the cobs
and place in a bowl, season with salt and pepper, add one-fourth pound
of sifted flour, two eggs and a half pint of cold milk. Stir vigorously,
but do not beat, with a wooden spoon for five minutes, when it will be
sufficiently firm; butter a frying-pan, place it on a fire, and with a
ladle holding one gill put the mixture on the pan in twelve parts, being
careful that they do not touch one another, and fry till of a good
golden color, cooking for four or five minutes on each side. Dress them
on a folded napkin, and serve.Chicken Breast Recipes
Hearty Split Pea and Ham Soup

February 27, 2008 Posted by | Chicken Recipes | Leave a comment

Chicken and Chicken Dressing Recipes

~CHICKEN TIMBALES

Mix three-fourths of a cupful of flour with a half
teaspoonful of salt. Add gradually while stirring constantly, one-half
cupful of milk and one well beaten egg and one tablespoonful of olive
oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until
delicately brown. Take from the iron and invert on brown paper to drain.
To make the filling for a dozen timbales, remove bones and skin from a
pint bowlful of the white or white and dark meat mixed of cold boiled or
roasted chicken, and cut in half inch pieces. Put over the first in a
saucepan two tablespoonfuls of butter and two of flour and when melted
and blended add milk and chicken broth, a cupful and a half or more as
desired to make a rich cream sauce. Season with salt and pepper, add the
chicken and, if preferred, one-half cupful of mushrooms cut in pieces
the same size as the chicken. Then brown in butter before adding to the
sauce. Fill the timbales.Crock Pot Italian Beef
Pancake Recipes

February 27, 2008 Posted by | Chicken Recipes | Leave a comment

Salad Recipes

TRIANON SALAD

Cut one grape fruit and two oranges in sections and
free from seeds and membrane. Skin and seed one cup white grapes and cut
one-third cup pecan nut meats in small pieces. Mix ingredients, arrange
on a bed of romaine and pour over the following dressing: Mix four
tablespoons olive oil, one tablespoon grape juice, one tablespoon grape
vinegar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one
tablespoon finely chopped Roquefort cheese. This dressing should stand
in the ice-box four or five hours to become seasoned.Easter Recipes
Diabetic Recipes

February 27, 2008 Posted by | Chicken Recipes | Leave a comment