Some of Our Favorite Recipes
(period and otherwise)
Faux Widow
Beans for the Crockpot
Crock Pot Lasagne
Ginger Cookies
Cherry Dream Squares
Chicken and Leek Pie
Caramel Icing
Pat's Dump Cake or Cobbler
Faux
Widow Beans for the Crockpot
contributed by LuAnn Mason, modified from a recipe from Widow Barfield's Cookhouse
Mix together the following dry ingredients:
2 pounds pinto beans
2 pounds white rice
1 pound blackeye peas
1 pound pink or red kidney beans
1 pound navy beans
1 pound great northern beans
This will yield approximately 16 cups of bean soup mix. Store in tightly closed, airtight container.
In crock pot, place the following:
1 cup diced ham or 1 whole hamhock
2 1/2 cups bean soup mix
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. black pepper
Add 8 cups water. Cook on high for 6 hours, adding water as necessary to ensure beans do not dry out.
Crock Pot Lasagne
contributed by LuAnn Mason
1 1/2 pounds ground beef
1 medium onion, chopped
1 Tbsp. minced garlic
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. basil
1 Tbsp. sugar
1/4 cup parmesan cheese, grated
1 15-oz can tomato sauce
1 8-oz can tomato sauce
1 6-oz can tomato paste
1 cup water
1 1/2 lbs. shredded mozarella cheese OR "pizza mix" cheese (mozarella &
cheddar)
1 8-oz box lasagne noodles (you will have noodles left over), broken to fit in crockpot
Crumble ground beef in large skillet. Mix in chopped onion and minced garlic, and cook until meat is no longer pink. Drain well. Stir in all other ingredients (including parmesan) except shredded mozarella and lasagne noodles. In crockpot, spread 1/3 cup of meat sauce in bottom of crock. *Add a layer of lasagne noodles. Top with meat sauce to cover. Top with shredded cheese. Repeat from * until within 1/2" of top of crock pot. Cook on "high" 5-6 hours or on low 8 hours until noodles are tender.
Ginger CookiesIn a large bowl:
3 sticks (1-1/2 cups) margarine, melted
Add:
1/2 cup molasses
2 cups sugar
2 eggs
Beat well.
Sift together and add to the above mixture:
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ginger
1 tsp. cloves
Refrigerate the dough for several hours. Make off into small
balls, roll in sugar. Bake at 350� until firm or brown—about 8 to 10 minutes. This
is a good cookie to make in the fall of the year. It is real chewy.
Now, for my tips:
This dough is wierd when you put it in the fridge to cool—more like a thick slime
than cookie dough. Trust me, it'll be alright!
I like the cookies best when they come out of the oven looking a little underdone in the
middle. If they're cooked all the way through, they get hard when they cool.
Also, if you're in a hurry, you can just use softened margarine or butter instead of
melted, and then bake the cookies right away—no need to let the dough firm up!
1 pkg. white or yellow cake mix
1/2 cup butter, softened
1 1/4 cups oatmeal
1 egg
1/2 cup chopped nuts
1/4 cup packed brown sugar
1 21-oz. can cherry or raspberry pie filling
In a large bowl, combine cake mix, 6 Tbs. of the butter, and 1 cup of the oatmeal. Mix until crumbly. Reserve 1 cup of this mixture for the topping. To remaining mixture add 1 egg and mix until blended. Press into the bottom of a greased or sprayed 9x13 pan to form the crust. Spread the can of pie filling evenly over the crust. To reserved crumbs, add remaining 1/4 cup oatmeal, 2 Tbs. butter, nuts and brown sugar. Mix thoroughly. Sprinkle crumbs over filling layer. Bake in a preheated 350 degree oven for 30-40 minutes, until golden brown. Cool completely before serving.
Chicken and Leek Pie2 Tbsp. butter
1/3 cup onion, diced
1/2 cup celery, cut on bias
1 cup leeks, whites only, cleaned, diced
1 lb. chicken breast, boneless, cubed
2 Tbsp. flour
1 1/2 cups chicken stock or broth
1/4 cup parsley, chopped
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
Pastry dough for a single-crust pie
1 egg, beaten
1/4 cup heavy cream
Melt butter in a large skillet. Add onion, celery, and leeks, and saute until tender (10 to 15 minutes on medium heat). Add cubed chicken meat and continue cooking until chicken is tender. Sprinkle with flour and stir well. Add stock, parsley, salt, pepper, and thyme. Bring to a boil and cook for 3 to 5 minutes. Removed from heat and let cool slightly.
Preheat oven to 400 degrees.
Place mixture in a 2-quart casserole dish at least 2 inches deep. Roll out pie dough to 1/8 inch thick and place on casserole dish. Trim edges and use any excess dough to decorate top of pie. Cut a 1-inch hole in center of pie and brush crust with beaten egg. Bake for 20 to 30 minutes, or until crust is golden brown and filling is hot.
Heat heavy cream to lukewarm and pour through 1-inch hole in top of pie. Allow pie to rest for 10 minutes before serving.
(Note: I made a double batch and it fit in a 9x13 pan.)
Caramel Icing
contributed by Margo Mead
a traditional Southern recipe
I got this recipe out of a magazine. It actually goes with a cake recipe called 1-2-3-4
cake, but I just make a yellow cake mix.
1/2 cup (1 stick) unsalted butter
1 cup packed dark-brown sugar (can use light brown)
1/4 cup milk
2 cups sifted powdered
Melt butter in saucepan over low heat. Add brown sugar and milk. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool. Beat powdered sugar into milk mixture until smooth.
Note: Although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled.
Pat's
Dump Cake or Cobbler
contributed by Pat Mead, honorary farby cook
2 yellow cake mixes (the kind with the
pudding in the mix)
2 large cans (30 oz. each) sliced peaches
1 can of another fruit such as strawberries, raspberries, etc.
1 stick of butter
Melt 1/2 stick of butter in heated dutch oven. Dump in 1 box of cake mix, the peaches (with juice), and the other can of fruit. Stir until well mixed. Pour other cake mix all over the top; DO NOT STIR. Cook at a medium heat for 10 minutes. While it is cooking, melt the other 1/2 stick of butter by placing it in one of the empty cans and placing on the lid of the dutch oven. After 10 minutes, lift lid and pour melted butter over top of cobbler. Cook another 5-10 minutes or until middle is not doughy and top is brown.
Notes: Pat usually makes this with "Oregon's Best" strawberries or raspberries, but I could not find any this past time (for Ft. Stevens), so I bought strawberry pie filling, and it turned out as good if not better than usual!
