Grandma Moore's Lemon Bars
Mix together the following until crumbly. Press into a 9x13 pan and bake at 350 degrees for 25 minutes:
1 cup soft oleo (I'd use real butter!)
1 /2 cup powdered sugar
2 cups flour
pinch of salt
Mix together the following and pour onto baked crust. Bake at 350 degrees for 25 minutes. When cool, sprinkle with powdered sugar:
4 eggs
2 cups sugar
1/2 teaspoon baking powder
4 tablespoons flour
6 tablespoons lemon juice
Tuesday, June 19, 2012
Grandma & Papa's Chicken Soup Tips
A couple months ago Grandma/Mana/Mom/Nana/Flo and Papa/Dad/Walt dropped off a pot of delicious chicken soup for my family. It was so good. Like, seriously, SO GOOD. I asked for the recipe, but it sounds like its a very intuitive dish for them. Here are their tips:
Papa: FAT...FAT...FAT... About 85 to 90% of the chicken fat generated was left in the soup. The chicken was roasted at 350 for 35 or 40 minutes before going into the fat-free hot broth. The roasting chicken was over 5# with some extra wings and thighs thrown in. Carrots, onion, parsnip, celery and parsley finished off the brew...no salt or pepper, believe it or not. Mrs. Kluski furnished the noodles.
Grandma: Papa was the chef who prepared this wonderful soup. It is a middle European version, for sure.
The peasants who labored in the fields all day, probably needed the fat in their diets.
I'm not sure that we get that pass here on 16 S !
We all loved the chicken noodle soup prepared for us by Papa's cousin's family, while we visited them in your great great Grandma's home village in Poland.
(I know you don't want to hear any more about that trip that you weren't on ) Anyway, the homemade soup/noodles, bread and pastries were so rich/buttery and flavorful. To die for perhaps :)
The secrets for the soup seem to me to be ==
1) The whole chicken is roasted first with the skin on and then placed into the broth and simmered with the vegetables with the skin still on.
Now you now know where all that homey flavor comes from :))
2) A few sprigs of Dill are also important.
My "Irish" adaptation through the years has been to simmer skinless chicken breasts in fat free-low sodium broth.
Consequently almost all of the flavor is missing..:(( Healthier for the body if not the Soul .
It is wonderful to share in the foods of our ancestors but I guess moderation would be the theme here....like once in awhile !
Papa: FAT...FAT...FAT... About 85 to 90% of the chicken fat generated was left in the soup. The chicken was roasted at 350 for 35 or 40 minutes before going into the fat-free hot broth. The roasting chicken was over 5# with some extra wings and thighs thrown in. Carrots, onion, parsnip, celery and parsley finished off the brew...no salt or pepper, believe it or not. Mrs. Kluski furnished the noodles.
Grandma: Papa was the chef who prepared this wonderful soup. It is a middle European version, for sure.
The peasants who labored in the fields all day, probably needed the fat in their diets.
I'm not sure that we get that pass here on 16 S !
We all loved the chicken noodle soup prepared for us by Papa's cousin's family, while we visited them in your great great Grandma's home village in Poland.
(I know you don't want to hear any more about that trip that you weren't on ) Anyway, the homemade soup/noodles, bread and pastries were so rich/buttery and flavorful. To die for perhaps :)
The secrets for the soup seem to me to be ==
1) The whole chicken is roasted first with the skin on and then placed into the broth and simmered with the vegetables with the skin still on.
Now you now know where all that homey flavor comes from :))
2) A few sprigs of Dill are also important.
My "Irish" adaptation through the years has been to simmer skinless chicken breasts in fat free-low sodium broth.
Consequently almost all of the flavor is missing..:(( Healthier for the body if not the Soul .
It is wonderful to share in the foods of our ancestors but I guess moderation would be the theme here....like once in awhile !
Monday, June 18, 2012
Grandma Moore's Scalloped Corn
We all love Margie's corn casserole - here's another one to try!
Grandma Moore's Scalloped Corn
1 stick butter, melted
8 oz sour cream
1 box Jiffy corn muffin mix
1 16 oz can creamed corn
1 16 oz can whole kernel corn
Mix everything together and pour in a 2 quart casserole. Bake uncovered at 350 degrees for45-60 minutes.
Grandma Moore's Scalloped Corn
1 stick butter, melted
8 oz sour cream
1 box Jiffy corn muffin mix
1 16 oz can creamed corn
1 16 oz can whole kernel corn
Mix everything together and pour in a 2 quart casserole. Bake uncovered at 350 degrees for45-60 minutes.
Grandma Moore's Pineapple-Cheese Casserole
I have absolutely NO intention of ever making this recipe, but I thought I'd post it in case it brings back any fond memories for any of the sisters reading this. Oh, and its always kinda fun to read a recipe from a different era :)
Grandma Moore's Pineapple-Cheese Casserole
1 20 oz can chunky pineapple, drained and liquid reserved
3 tablespoons flour
3 tablespoons sugar
1 1/4 cups shredded cheddar
1 1/2 cups crushed Ritz crackers
3 tablespoons melted butter
Arrange pineapple on bottom of greased 1 1/2 quart casserole. Stir flour and sugar together, and sprinkle over pineapple. Drizzle 3 tablespoons of pineapple juice over and top with cheddar cheese mixed with crushed crackers. Drizzle butter over top. Bake covered at 350 degrees for 15 minutes. Uncover and bake for 10 minutes more.
Grandma Moore's Pineapple-Cheese Casserole
1 20 oz can chunky pineapple, drained and liquid reserved
3 tablespoons flour
3 tablespoons sugar
1 1/4 cups shredded cheddar
1 1/2 cups crushed Ritz crackers
3 tablespoons melted butter
Arrange pineapple on bottom of greased 1 1/2 quart casserole. Stir flour and sugar together, and sprinkle over pineapple. Drizzle 3 tablespoons of pineapple juice over and top with cheddar cheese mixed with crushed crackers. Drizzle butter over top. Bake covered at 350 degrees for 15 minutes. Uncover and bake for 10 minutes more.
Grandma Moore's Cheese Balls
Something tells me this recipe might be a little gem. A few simple pantry staples coming together to create what looks to be a totally unhealthy yet tasty little snack :)
Grandma Moore's Cheese Balls
1 cup grated American cheese (~1/2 lb)
1/8 teaspoon salt
1/4 cup butter
1/2 cup flour
Place all ingredients in bowl. With fingers blend together till smooth. Refrigerate for half an hour. Form into 1/2" balls. Place on cookie sheet. Refrigerate.
Bake balls at 350 degrees for 10-15 minutes.
Makes 2 1/2 dozen
Grandma Moore's Cheese Balls
1 cup grated American cheese (~1/2 lb)
1/8 teaspoon salt
1/4 cup butter
1/2 cup flour
Place all ingredients in bowl. With fingers blend together till smooth. Refrigerate for half an hour. Form into 1/2" balls. Place on cookie sheet. Refrigerate.
Bake balls at 350 degrees for 10-15 minutes.
Makes 2 1/2 dozen
Friday, June 15, 2012
Grandma Moore's Macaroons
Ohhhhhh I love macaroons. Something about a wonderful ball of coconut that I can't resist. Grandma Moore's recipe calls for cornflakes...sounds interesting!
Grandma Moore's Macaroons
2 egg whites beaten stiff. Fold in 1 cup of sugar or 1/2 cup white and 1/2 cup brown if you'd like. Add 2 cups corn flakes, 1 cups coconut and 1/2 cups chopped nuts if you like. Drop on greased cookie sheet. Bake at 325 degrees for 15-20 minutes. Lay damp cloth under pan to loosen cookies (I would probably just bake them on parchment paper).
Grandma Moore's Macaroons
2 egg whites beaten stiff. Fold in 1 cup of sugar or 1/2 cup white and 1/2 cup brown if you'd like. Add 2 cups corn flakes, 1 cups coconut and 1/2 cups chopped nuts if you like. Drop on greased cookie sheet. Bake at 325 degrees for 15-20 minutes. Lay damp cloth under pan to loosen cookies (I would probably just bake them on parchment paper).
Grandma Moore's Apple Crisp
Grandma Moore's Apple Crisp
2 cups sliced apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1/2 cup margerine (I'd use real butter!)
3/4 cup sugar
Place sliced apples in greased baking pan. Pour water over and sprinkle with cinnamon.
Work together flour, margerine and sugar to crumbly consistency. Sprinkle over apples.
Set in preheated oven at 350 degrees for 30-40 minutes.
2 cups sliced apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1/2 cup margerine (I'd use real butter!)
3/4 cup sugar
Place sliced apples in greased baking pan. Pour water over and sprinkle with cinnamon.
Work together flour, margerine and sugar to crumbly consistency. Sprinkle over apples.
Set in preheated oven at 350 degrees for 30-40 minutes.
Subscribe to:
Posts (Atom)
