Recipe Wednesday #19 (A Day Late on Thursday)

Sorry I missed my Wednesday deadline for my recipe. This week I chose not to give a specific recipe. Instead I will refer you to one of the ways I like get new recipes. I simply go to the computer and go to the "World Wide Web". One of my favorite sites is:
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You can view a number of recipes here. If you like you can even sign up for an e-mail service to have recipes and other information concerning their products and related recipes sent directly to your Inbox. Check it out and find your own recipes. Please comment if this information and the link is useful to you for finding your own recipes.

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Recipe Wednesday: # 14

Pam's Favorite Breakfast

This is the recipe for French Toast which I believe may be Pam's favorite breakfast. I'm not really sure why! She is not French and as far as I know her primary heritage is Italian and American Indian. We have never been to France and she has never really expressed much interest in going there. I found a possible clue as I was researching a possible recipe for this week. I was looking through the Recipe Book she had as a child, Betty Crocker's Cook Book for Boys and Girls, and I found the following recipe for:


French Toast

With beater blend -----------2 eggs, beaten, 1/2 cup milk, 1/4 teaspoon salt

Cut in half -------------------6 slices stale bread

Heat frying pan or griddle moderately hot. Grease with butter or bacon fat.

Pick up bread on fork, by half-slices. Dip both sides into egg mixture and put on hot frying pan or griddle.

Brown on both sides, turning with pancake turner.

Serve hot with syrup or jelly.



I believe I have used this little Recipe Book on previous posts as it was the Cook Book my wife had when she was very young. I don't have any publication information like date and publishing house for the book since it is missing the first few pages. I would surely give that gredit to the original publisher if I knew. I suspect the book was printed some time in the early or mid 1950's. Pam may have had the French Toast from the Cook Book and it is now one of those "fond childhood memories". I do know that she uses a variation of this recipe and no longer uses the butter or bacon fat and now uses olive oil (that shows her Italian heritage) for greasing the pan. She doesn't use the salt in the egg and now substitutes cinamon instead. She usually uses the whole piece of bread without cutting it in half and I don't believe she is likely to use "stale" bread. She is more likely to throw that away and get the fresh stuff. I'm not so sure about the "stale" part either. I'm not sure if that would be advisable today. What if someone got sick from your French Toast. I don't suppose we could just blame it on France. That might not be politically correct. Oh well, that could be another whole story.

I hope you enjoy the French Toast!

Recipe Wednesday #9

Well let’s try to get back into a routine. This is Wednesday and I did miss a recipe day last week. More about how busy I’ve been and why I missed last week’s recipe at a later time. Let’s get right to the recipe.
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This week I have taken the recipe from Creative Cooking, you may remember that was the cookbook inspired by and dedicated to my sister, Michal. (Refer to my previous Recipe with the Creative Cooking link. [Mouse Hint (no not the mice in your attic): When you put your cursor over the link, right click and choose "Open in New Window" or "New Tab" and you will not have to keep using the 'Back Arrow' in your Browser.] The recipe this week is another one of her recipes and is entitled Five Can Stew. I don’t remember if she ever made this when I was visiting with her. She did not do a lot of cooking when I was around. I do remember her cooking once and inviting me over for a special recipe she wanted to try. As I recall that recipe was Swedish Meatballs. I can’t seem to find that particular recipe and there is an interesting story that goes along with that recipe but, that will have to be at a later time. For now, the Five Can Stew seemed to be a proper substitute. Please try this recipe and enjoy Five Can Stew with your family and friends.
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Five Can Stew
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2 lb. ground meat
1 medium onion, chopped
1 (No. 303*) can mixed vegetables
1 (No. 303) can tomatoes
2 (No. 303) can whole new potatoes, diced
1 (15 oz.) can tomato sauce (such as Hunt’s new tomato sauce special with tomato bits, onion, celery, and green peppers)
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Brown Meat and onion. Drain excess grease. Add vegetables, tomatoes, diced new potatoes and tomato sauce including all juices from cans. Bring to boil; simmer 20 minutes. Season to taste with salt and pepper. Serves 4-6 generously.
Easy and the perfect solution to what to fix quickly after work for super.

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*Please note: A No. 303 can is a measurement of 2 cups or 16 oz.

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Disclaimer: Please remember that I type these things in just as they are printed from the original source in order to retain the original flavor (more than obvious reference to recipes and food) of the recipe as printed. Please note super at the end of the recipe. I guess this is supposed to be supper. I guess it could be a reference to a super supper or perhaps a super husband for whom you are preparing this supper. When I type these recipes the ‘spell checker’ and ‘grammar checker’ go wild. Recipes seem to be filled with phrases, incomplete sentences, and run-on sentences. I guess I need a ‘Recipe’ setting in the word processor which will allow these kinds of phrases which appear to be numerous in older recipes. At any rate, I hope you will try this recipe from my sister Michal. I’m sure she would hope that it will bring you and your friends and family a bit of enjoyment and fellowship at your next meal whether it is super or supper!

Recipe Wednesday #6

This week I’m going to give a recipe for another one of my all time favorites, a Grilled Cheese Sandwich. Rather than give the simple and quick version of this all time favorite, I decided to look at some of my recipe books and see what kind of recipes might be suggested for the plain and simple Grilled Cheese Sandwich. This recipe is taken from the following source: The Modern Family Cook Book, by Meta Given. The copyright date is 1953 and it was previously published in 1942. The recipe is for ‘Cheese Toasties’ on page 175. I believe we got this book from my wife’s mother after she passed away. As you can see by the date it is no longer so “modern” but I’m sure it was for my mother-in-law when she first got the cook book. I found the recipe to be an interesting variation on one of my own personal favorites, the grilled cheese. Here follows the recipe for “Cheese Toasties” which you may share with your family and friends for a delightful summer snack.

Cheese Toasties

½ pound American cheese, grated
1 teaspoon prepared mustard
2 to 4 tablespoons milk
Dash salt
6 hamburger buns
Butter

Mix grated cheese with mustard, milk and salt. Split buns in half, toast or not as desired, and spread cut surfaces with butter and cheese mixture. Place under the broiler and toast until cheese is puffy and golden brown. Serve hot. 5 or 6 servings.

Recipe Wednesday #5

This week I would like to share one of my favorite recipes with you. This recipe is found in one of my recipe books. The recipe book is America's Best Recipes: A 1994 Hometown Collection, published by Oxmoor House, Inc. Book Division of Southern Progress Corporation.

These recipes are submitted by different clubs, groups, and organization from across the country. This recipe is found in a section of the book entitled 'Quick and Easy Recipes' on page 13. I hope you and your family enjoy this recipe as much as I do. Here is one of my favorite recipes for:

Breakfast

1 pound mild bulk pork sausage

1 (8-ounce) can refrigerated crescent dinner rolls
2 cups (8 ounces) shredded mozzarella or Monterey Jack cheese
4 large eggs, beaten

3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper


Brown sausage in a skillet, stirring until it crumbles; drain. Place crescent roll dough in bottom of a greased 13- x 9- x 2-inch baking dish; press perforations and pinch seams to seal. Sprinkle reserved sausage and cheese over dough. Combine eggs and remaining ingredients; pour over mixture in dish. Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving. Yield: 8 servings.

Roaring Springs Recipes & Memories

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Roaring Springs, Texas