Category Archives: Recipes

Date Bread (1945)

Ingredients

1 C. dates, cut and stoned
1 C. hot water
1 egg, beaten
1/2 C. white or brown sugar
1 1/2 C. flour
1 t. baking powder
1 t. soda
1 t. salt
1/2 C. pecans, cut into pieces

Directions

Pour hot water over the dates. Let stand until cool.

Beat egg, add sugar, then add to date mixture.

Sift dry ingredients, stir well and add to mixture.

Add nuts last.

Place in buttered bread pan and bake at 350 degrees for 1 hour.

Let cool in pan.

Author’s note: I used brown sugar and added a few Cinnamon chips and it turned out well. It was a very moist bread.
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Barbecued Chicken (1959)

Ingredients

3 – 3 1/2 lb. ready to cook roaster, cut up
1/2 C. flour
2 t. salt
1/2 C. fat or salad oil
1 sliced medium onion
1/2 C. chopped celery
1/4 C. minced green peppers
1 C. catsup
1 C. water
2 T. Worcestershire
2 T. brown sugar
1/8 t. pepper
1 pkg. frozen corn, (thawed just enough to separate.)

Directions

Early in the day, dip chicken pieces into flour mixed with salt. Fry in hot fat until golden brown; remove chicken to 3 quart casserole.

If necessary, pour all but 2 T. fat from skillet. Add onion to fat; saute until golden and tender. Add celery and next 6 ingredients; pour over chicken. Chill.

About 2 hours before serving, heat oven, 350 degrees, bake chicken, covered, 80 minutes, then add corn, bake, covered 25 minutes longer or until tender.

Author’s notes: *I used chicken legs for this recipe and it worked fine. I reduced the oil and did not refrigerate for the day like they suggested. I also added a little salt since I felt like there was a lot of the flour/salt that wasn’t used. I also increased the brown sugar to 3-4 T. since my kids like a sweet barbecue sauce. Mine turned out great too so I think the recipe can be easily be adjusted to meet your taste.
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Quick Onion Sauce (1967)


Yield: 1 1/2 C. sauce

Ingredients

3 T. onion soup mix (1/2 envelope)
2 T. sugar
1/2 t. salt
Dash of pepper
1 T. prepared mustard
3/4 C. water
1/2 C. catsup
1/4 C. cider vinegar
1 T. lemon juice

Directions

Combine ingredients in saucepan. Simmer, covered, about 10 minutes.

Serve with steak, hamburgers or frankfurters or use as basting sauce.

Author’s notes: *I reduced the water and added it to 2 1/4 lbs. ground cooked hamburger for a Sloppy Joe styled sandwich and it was very good.
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Cream of Wild Rice Soup with Chicken


Yield: 10 servings (2-1/2 quarts)

Ingredients

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup evaporated milk
1/4 cup minced chives

Directions

In a large saucepan, saute the onion, carrot and celery in butter until tender.

Stir in flour until blended. Gradually add broth.

Stir in the rice, chicken, salt and pepper.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Stir in milk; cook 3-5 minutes longer.

Garnish with chives.
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Orange Pound Cake


Yield: 2 cakes

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

To glaze one loaf (optional):

1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Directions

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
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Bacon Wrapped Jalapeno Popper Stuffed Chicken


Servings: 4

Ingredients

4 boneless skinless chicken breasts
4 large jalapenos
4 oz cream cheese softened
4 oz medium cheddar cheese shredded
1 Tablespoon Hey Grill Hey’s Sweet BBQ Rub
12 pieces bacon
2 Tablespoons Hey Grill Hey’s Sweet BBQ Rub
1/2 cup Kansas City bbq sauce

Instructions

Preheat your smoker to 250 degrees F for indirect heat with mild wood like apple or hickory.

Prepare your poppers by slicing the tops off of the jalapenos, cutting them in half, and scraping out the ribs and seeds inside of the poppers.

In a small bowl, combine the cream cheese, cheddar cheese, and the 1 Tablespoon of sweet rub. Use the back of the spoon to press the filling mixture into each half of the cleaned out peppers and then press the pepper halves back together.

On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Set one filled popper inside of each chicken breast and fold them closed.

Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary. Season the stuffed chicken on all sides with more of the sweet rub.

Place the chicken breasts on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F.

Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving.

Link to recipe with video:

Beef Stroganoff 2


Servings: 4 – 5 people

Ingredients

1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
2 tbsp vegetable oil, divided
1 large onion (or 2 small onions), sliced
10 oz mushrooms, sliced (not too thin)
3 tbsp butter
2 tbsp flour (Note 2)
2 cups beef broth, preferably salt reduced
1 tbsp Dijon mustard
2/3 cup sour cream
Salt and pepper

Serving:

8 – 10 oz pasta or egg noodles of choice (Note 3)
Chopped chives, for garnish (optional)

Instructions

Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3″ thick. Slice into 1/5″ strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can.). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour.).

Add flour, cook, stirring, for 1 minute.

Add half the broth while stirring. Once incorporated, add remaining broth.

Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).

Bring to simmer,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)

Serve over pasta or egg noodles, sprinkled with chives if desired.

Recipe Notes

1. Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly. I used 2 x beef scotch fillets (aka boneless rib eye) which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don’t recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable BUT it is leaner.

Pork can also be used – pork stroganoff is found in Russia too.

2. Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (makes it Gluten Free).

3. I like serving this with short, curly pasta. I like it best with short pastas, rather than long pastas. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy.

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Key Steps in this recipe: brown very quickly so the beef is still raw inside, then finish cooking through in the gravy. The more colour you can get on the beef in 30 seconds on each side = more flavour in the end result. Do not worry about pink bits remaining on some of the beef after the sear and that it’s raw inside – it is more important to get the beef out of the skillet after 60 seconds. The other key steps is to use a LARGE SKILLET. Key for beef browning / fast sauce reduction.
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