Famous Recipes

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

Vegetable Recipes


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


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


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

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For pineapple vinegar, cover the parings and some of
the fruit, if you wish, with water. A stone crock or glass jar is the
best receptacle for this purpose. Add sugar or sirup, according to the
condition of the fruit, and set in the sun where it can ferment
thoroughly. Skim frequently to remove all impurities, and when as acid
as desired, strain and bottle. Gooseberry vinegar is made by crushing
gooseberries not quite ripe, covering with cold water (three quarts of
water to two of fruit) and allowing it to stand for two days. Press and
strain. Allow a pint of sugar and half a yeast cake to each gallon of
the liquid. Set in the sun, and when the fluid has worked clear, strain
and leave in a warm place until as sharp as desired. A cloth should be
tied over the top of the jar to keep out insects and dust.Famous Recipes
Pancake Day

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Recipes Tried and True

Seafood Recipes


“Now good digestion, wait on appetite,

And health on both.”


Famous Quotes

Chicken Recipe

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Salad Recipes

It is said that “Any fool can make a salad,” but all salads are not

made by fools. “Mixing” comes by intuition, and the successful cooks

use the ingredients, judgment, and their own tastes, rather than the


Any number of salads and fillings for sandwiches for home use, teas or

receptions, can be made at little cost and trouble, by using the

following simple recipe for dressing. The secret of success of the

dressing lies in the mixing of the ingredients:

Powder the cold yolks of four hard boiled eggs; then stir in one

tablespoon even full of common mustard, one-half teaspoonful of salt,

and two heaping tablespoonfuls of pulverized sugar. When mixed

thoroughly, add three tablespoonfuls of good table oil, and stir

rapidly for three minutes; then add six tablespoonfuls of good, sharp

vinegar, and stir for five minutes. Now you will have dressing

sufficient for a dozen or fifteen plates of salad, and one that will

keep in a cool place for weeks.

Salad Recipes


Add to the above dressing just before serving, one pound of crisp

lettuce, cut in one-half inch squares, or sliced fine. Garnish the

dish or dishes with the white of the egg, chopped fine, to which add

the thin slices of two or three small radishes.

Chicken Recipes

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