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----- Original Message -----
From: "Dianne"
To: phaedrus
Sent: Sunday, November 23, 2003 4:00 PM
Subject: Thank you for the Depression Cake recipes
> I am the lady Nikki was writting about how is missing all her Mother's
favorite recipes and my husband's mother's recipes which I need to know if
you can give them to me as they are lost forever they are corn relish, grren
tomato catsup and crackling bread Thank you Dianne
>
Hello Dianne,
See below.
Phaed
old fashioned crackling bread
Ingredients :
2 c. southern cornmeal
1 c. buttermilk
1 c. cracklings
1/4 tsp. salt
1/2 tsp. baking soda
Preparation :
Sift cornmeal, salt and baking soda together. Add milk and stir
in cracklings. Form into oblong cakes and place on greased baking
sheets. Bake in 450 degree oven for 3 minutes. Serves 4 to 5
people.
----------------------------------
old fashioned crackling bread
Ingredients :
1 egg
1 tsp. salt
1 tsp. soda
2 c. buttermilk
3 tbsp. flour
1 1/2 c. white corn meal
1 1/2 c. cracklings
Preparation :
Mix cracklings with dry ingredients. Add buttermilk and beaten
egg. Bake 25 minutes in 450 degree oven in greased pan.
----------------------------------
crackling bread
Ingredients :
2 c. cornmeal
1/4 tsp. salt
1/2 tsp. soda
1 c. sour milk or buttermilk
1 c. cracklings, diced
Preparation :
Sift cornmeal, salt and soda together. Add milk and stir in
cracklings. Form into oblong cakes and place on greased baking
sheet. Bake at 450 degrees for 30 minutes. Yields 3 to 4 servings.
----- Original Message -----
From: "Wendy"
To: phaedrus
Sent: Monday, November 24, 2003 7:30 AM
Subject: Grape Nuts Apricot Bread
> Hi--
>
> Years ago (about 14 or 15), I had a recipe for apricot
> bread that came off the back of the Grape Nuts box. I lost
> it, and have been looking for it ever since. It used dried
> apricots and was Wonderful.
>
> If you can help, I'd be most grateful.
>
> Best wishes,
> Wendy
>
Hi Wendy,
See below.
Phaed
apricot bread
Ingredients :
1 1/2 c. flour
1/2 c. sugar
1 tsp. salt
1/2 tsp. baking powder
3/4 c. Grape Nuts
2/3 c. dried apricots, chopped
1 c. whole or skim milk
1 egg
1/4 c. oil
Preparation :
Preheat oven to 350 degrees. 1. Mix together flour, sugar, salt
and baking power. 2. Stir in Grape Nuts and apricots. 3. Mix
milk, egg and oil. Add to flour mix. Stir 20 seconds or until
just moistened. 4. Pour into greased loaf pan. Bake 60 minutes or
until toothpick comes out clean.
----------------------------------
honey apricot bread
Ingredients :
1 c. milk, scalded
2/3 c. post grape nuts cereal
1 egg, well beaten
3 tbsp. butter melted
1/4 c. honey
1 3/4 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
2/3 c. dried apricots or apples, finely chopped
Preparation :
Mix milk and cereal; cool. Add egg, butter and honey; mix well.
Mix flour, baking powder, salt and sugar; stir in fruit. Add milk
mixture and stir just to moisten flour. Fill greased 8 x 4 inch
loaf pan. Bake for 350 degrees for 50 minutes or until cake tester
comes out clean. Cool 10 minutes; remove from pan. I used apricots
and it was very good.
----------------------------------
honey-apricot yogurt bread
Ingredients :
2/3 c. dried apricots
1 1/4 c. plain or nonfat vanilla yogurt
2/3 c. Post Grape-Nuts cereal
1 3/4 c. whole wheat flour
1 1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2/3 c. firmly packed brown sugar
2 egg whites
3 tbsp. corn oil
1/4 c. honey
Preparation :
Cook apricots as directed on package; drain and cool, then chop
finely. Mix yogurt with cereal. In another bowl, mix flour with
baking powder, salt, baking soda and brown sugar. Add egg whites,
corn oil and honey to cereal mixture and stir just to moisten flour;
stir in apricots. Pour into greased 8 x 4 inch loaf pan. Bake at
350 degrees about 50 minutes. Cool 10 minutes. Remove from pan and
finish cooling on rack. Wrap and store overnight before slicing.
Makes 12 slices.
----- Original Message -----
From: "Dave"
To: phaedrus
Sent: Sunday, November 23, 2003 2:27 PM
Subject: oyster stew
> I am looking for a recipe for oyster stew that I got back in the 80's, out
> of either a bon appetit magazine or a colonial living type magazine. It
> was called Colonial Oyster Stew or something like that that had to do with
> colonial times. It was not the traditional type oyster stew you see
> now-very thick and filling.
> Thanks for any help you can give me.
> Dave
>
Hello Dave,
I was not able to find any oyster stew recipes at the Bon Appetit website.
The first recipe below is the only one that I could find that was named
"Colonial Oyster Stew". This recipe was printed in several newspapers in the
1920s, 1930s, and 1940s. It is what's traditionally called "Colonial Oyster Stew."
It's pretty much the common oyster stew recipe that I grew up with and is not very
filling unless you eat a ton of crackers with it.
There are two other recipes below that one. The bottom one is oyster "he-stew" from
James Michener's novel "Chesapeake". It's supposed to be a hearty stew. Below those
are what I found from Bon Appetit.
The gist of all this, to my thinking, is this:
Your basic, common, traditional, colonial, oyster stew is basically oysters, milk or cream
or both, butter, salt, and pepper. Sometimes a little paprika, sometimes celery, sometimes
onion, and sometimes a little worcestershire sauce. Tasty, but not very "hearty."
To these ingredients are sometimes added other things such as more vegetables and thickeners
like flour, or in one case, tapioca powder and saffron.
If you add potatoes and bacon, you have a much heartier dish, like clam chowder except with
oysters. This is sometimes called oyster "stew", too, but to my thinking it's more of a chowder.
Phaed
Colonial Oyster Stew
1/4 cup butter
1 pint oysters
1 quart milk
1-1/2 teaspoons salt
Pepper
1 teaspoon paprika
Melt butter, add drained oyster and cook 3 minutes, or until edges curl. Add
milk, salt, pepper and paprika, bring almost to the boiling point and serve
at once with oyster crackers.
-------------------------------
Oyster Stew Recipe
1 medium onion, minced
1 stalk celery, minced
1 teaspoon olive oil
1 clove garlic, minced
1/2 teaspoon dried savory
1 medium baking potato, diced
1 1/2 cup reduced sodium chicken broth
1 cup bottled clam juice
1/2 cup frozen corn
1 cup sliced mushrooms
1 1/2 cup small oysters, drained
1 1/2 cup nonfat milk
1-2 teaspoons flour
1/4 cup fresh parsley, minced
Heat olive oil in a large saucepan over medium heat. Add onions and celery
and sauté until onions are tender. Add garlic and savory and mix well. Add
potato, chicken broth, clam juice and bring to boil. Reduce heat, cover and
simmer for 15 minutes. Stir in the corn, mushrooms and oysters and simmer
briefly until the edges of the oysters start to curl. Slowly add the milk
and parsley and heat through. Add enough flour to reach desired consistency.
Makes 4 Servings
Serving Size: 10 ounces
-----------------------------------
"Arsters" He-Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mess of bacon
8 Large onions
2 hefty stalks of celery
48 oysters
oyster liquor
tapioca powder
milk
saffron
1/2 Lb. butter
From James A. Michener's "Chesapeake", Copyrighted in
1978 by Random House, Inc.,
Chapter 22, "The Waterman":
(An excerpted conversation between the cook, Big Jimbo
and the crew aboard the Skipjack, Jessie T. as she prepared for
her maiden trip to dredge for "arsters" in Maryland's Choptank River).
A She-stew is the traditional one: Eight oysters per
person boiled slightly in their own liquor, then in milk
thickened with flour, flavored with celery, salt and pepper. A
great opening course, but not a meal for a working man.
A He-Stew is quite different, as Big Jimbo prepared his
version. First he took a mess a bacon and fried it crisp. As
it sizzled he chopped eight large onions and two hefty stalks
of celery. Deftly he whisked the bacon out, tossing the
vegetables into the hot oil to saute. Soon he withdrew them,
placing them with the bacon. Then he tossed the forty eight
oysters into the pan, browning them just enough to implant the
flavor, then he quickly poured in the liquor from the oysters
and allowed them to cook until their gills wrinkled.
Next Big Jimbo did two things that made his stew unforgettable.
Taking a small pinch of tapioca powder, he tossed it
into the oysters and liquor and in a few minutes the finely
ground tapioca powder had expanded it into a large translucent,
gelatinous mass. When he was satisfied he poured the oysters
into the milk, which he had already brought to a simmer, tossed
in the vegetables, then crumbled the bacon between his fingers,
throwing it on top.
The sturdy dish was almost ready. Finally, Big Jimbo
dusted the top of the stew with Saffron, giving it a golden
richness, which he augmented with a hollowly of butter at the
last moment. When the crew dug in, they found one of the
richest, tastiest "Arster" stews a marine cook had ever devised.
---------------------------------------------------------------
Colonial Oyster Stew
1/4 cup butter
1 pint oysters,
1 quart milk
l 1/2 teapsoons salt
Pepper
1 teaspoon paprika.
Melt the butter, add drained oyster and cook three minutes, or
until edges curl. Add milk. salt. pepper and paprika, bring almost
to the boiling point and serve at once with oyster crackers.
------------------------------------------------------
Thanksgiving Oyster Rockefeller Soup Recipe
Serves/Makes: 12
Ingredients:
4 jars (8 ounces each) shucked oysters, drained, juices reserved, oysters cut into 1-inch pieces if large
8 tablespoons (1 stick) butter
1 cup chopped celery
1 cup chopped shallots (about 6)
1 garlic clove, minced
1/2 cup all purpose flour
2 cups whipping cream
2 cups low-salt chicken broth
1 teaspoon Creole or Cajun seasoning
1 teaspoon hot pepper sauce
1 (9 to 10-ounce) bag spinach leaves
1/4 cup Pernod or other anise-flavored liqueur
Bottled clam juice (optional)
How to cook Thanksgiving Oyster Rockefeller Soup:
Melt 6 tablespoons butter in heavy large pot over medium heat. Add celery, shallots, and garlic.
Saute until tender, about 5 minutes. Add flour; stir 2 minutes. Gradually whisk in cream, broth, and oyster juices.
Add Creole seasoning and pepper sauce. Simmer until thick and smooth, whisking often, about 3 minutes.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add spinach. Toss until wilted but still bright green,
about 2 minutes; remove from heat.
Add oysters to soup. Simmer until edges curl, about 3 minutes.
Add Pernod and spinach. Thin with clam juice by 1/4 cupfuls, if desired; season with salt and pepper.
Notes:
The Thanksgiving Oyster Rockefeller Soup recipe easy to prepare and so good! This dish is usually served on Thanksgiving Day.
Comment:
This yummy, rich soup takes it’s name from the famous oyster appetizer.
This recipe for Thanksgiving Oyster Rockefeller Soup serves/makes: 12
The Thanksgiving Oyster Rockefeller Soup recipe is adopted from Bon Appetit Magazine - November 2003.
---------------------------------------------------------------------------------------------------------
Oyster Chowder
3 bacon slices, chopped
2 cups chopped leeks (white and pale green parts only)
2 tablespoons chopped fresh thyme
1 tablespoon all purpose flour
1 1/2cups bottled clam juice
1 1/2cups half and half
18-ounce jar oysters, drained,1/2-inch pieces
1 10-ounce russet potato, peeled, cut into 1/2-inch pieces
Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes.
Transfer 1 tablespoon bacon to small bowl; reserve for garnish. Add leeks and thyme to pan; sauté
until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half
and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until
potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through
and just firm, about 3 minutes. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with reserved bacon and serve.
Bon Appétit, November 1998
From: "Lois Swenson"
To: phaedrus
Subject: Merriman's Fruitcake
Date: Monday, November 24, 2003 7:49 PM
I have a copy of Merriman's Fruitcake-- one of my favorites.I got it off the radio in 1958
1 cup sugar
2 tablespoons shortening
4 eggs (separated)
1 teaspoon baking powder
1 teasp.salt
1cup flour
1/2 cup cooking sherry
1 lb. whole candied cherries
1 lb. dates
1 cup Brazil nuts (whole)
2 cups walnuts (whole halves)
Mix shortening & sugar, add egg yolks(beaten). Add 3/4 cup flour & salt, bak. powd.and sherry.
Mix well Dust nuts cherries, and dates with 1/4 cup flour. Add to batter. Fold in beaten
egg whites. Put in greased loaf pan. Bake at 350 for 1 hour and 15 min.
----- Original Message -----
From: "Pamela"
To: phaedrus
Sent: Sunday, November 23, 2003 5:13 AM
Subject: Treasure Bars Recipe from in the 60's
I remember the bar cookies having peanuts and cherries in it. It had
frosting on top the was light tan in color. Maybe maple or butterscotch.
Any ideas?
Thank You...Pam
Hi Pam,
See below.
Phaed
Cherry Treasure Bars
Ingredients :
1/2 c. margarine
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
2 eggs
2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3/4 c. milk
1 c. nuts
1 c. cherries
1/4 c. butter, browned
2 c. powdered sugar
1/2 tsp. vanilla
2 tsp. milk
Preparation :
Beat margarine and sugars. Add vanilla and eggs and beat well.
Add flour, salt, baking powder and milk stirring well. Add chopped
nuts and chopped cherries. Pour into well greased jelly roll pan.
Bake at 325 degrees for 25 to 30 minutes, until lightly browned.
Cool and frost with following: Cut into squares.
----------------------------------
Treasure Chest Bars
Ingredients :
Bars:
2 c. all purpose flour
1/2 c. sugar
1/2 c. packed brown sugar
1 1/2 tsp. baking powder
1/2 c. soft butter
Dash of salt
3/4 c. milk
1 tsp. vanilla
2 eggs
3 Hershey bars, cut into sm. pieces
1 c. maraschino cherries, drained, halved
1 c. chopped mixed nuts
Icing:
1/4 c. butter
2 c. powdered sugar
1/2 tsp. vanilla
2-3 tbsp. milk
Preparation :
In a large bowl, combine all bar ingredients except cherries,
chocolate and nuts. Blend until smooth at medium speed, about 2
minutes. By hand, stir in rest of ingredients; spread in greased
and floured jelly roll pan, 15"x10". Bake at 350 degrees for 25 to
30 minutes until golden brown. In a small saucepan, brown butter
until golden brown, stirring constantly over medium heat. Remove
from heat; stir in powdered sugar and vanilla. Add milk and blend
to spreading consistency. Spread over warm bars. Cool completely.
Makes 48 bars.
----------------------------------
Treasure Bars
Ingredients :
2 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter or margarine
2 eggs
1 tsp. vanilla
1/2 c. milk
1/2 c. nuts (opt.)
1 (8 or 12 oz.) jar maraschino cherries
1 c. chocolate chips
Preparation :
Beat sugars, butter, eggs and vanilla together. Sift together
dry ingredients and add to creamed mixture alternately with milk.
Stir in cherries and chips. Bake in greased 9"x13" pan for 25
minutes at 325 degrees. Mix ingredients below together and frost
cooled bars. 2 c. powdered sugar 1/2 tsp. vanilla Approx. 2 tbsp. milk
----------------------------------
Treasure Bars
Ingredients :
2 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter or margarine
2 eggs
1 tsp. vanilla
1/2 c. milk
1/2 c. nuts (opt.)
1 (8 or 12 oz.) jar maraschino cherries
1 c. chocolate chips
Preparation :
Beat sugars, butter, eggs and vanilla together. Sift together
dry ingredients and add to creamed mixture alternately with milk.
Stir in cherries and chips. Bake in greased 9"x13" pan for 25
minutes at 325 degrees. Mix ingredients below together and frost
cooled bars. 2 c. powdered sugar 1/2 tsp. vanilla Approx. 2 tbsp.
milk
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