Wednesday, January 28, 2009

Warm Bacon Cheese Sourdough Dip!

I made this recipe tonight which I found on another blog I follow. YUMMY! I could not find a sourdough loaf, so I heated it in a casserole/baking dish and am serving it with cubes of bread and sliced peppers and carrots.

1 lg round loaf of sourdough bread
1 pkg cream cheese
1 1/2 c sour cream
2 cups shredded cheddar cheese
2-3 Tbsp Worcestershire sauce
3/4 lb bacon - cooked and crumbled

  1. Cut out a circle in top of the bread and gut the middle to make a bowl. Save inside pieces for dipping.
  2. In a mixing bowl beat cream ch, sour cream, cheddar cheese and Worcestershire sauce.
  3. Mix in bacon.
  4. Pour into bread bowl.
  5. Wrap in tin foil and bake in over at 325 degrees for one hour until heated through.
  6. Serve with extra bread or crackers.

While Wheat Hard Bread

In a prior post, I explained that Spry is the original Crisco. There are some pretty funny advertisements with Aunt Jenny. This one seemed pretty timeless to me.

3 and 3/4 cups while wheat flour
2 cups white flour
1 Tablespoon salt
1 Tablespoon sugar
1 Tablespoon Spry


  1. Mix flours
  2. Work in Spry
  3. Add sugar and salt.
  4. Moisten with water for a stiff loaf, setting aside enough flour to roll out very thin.
  5. Form into loaf and bake in a quick oven (350 degrees?) turning to brown evenly.
  6. Break into pieces and keep in a box.

Baba's Pop Overs

I knew that SP was the man for me when he told me how much he likes making pop overs. We actually registered for two pop over racks when we were married! This recipe is clearly written before such a thing was invented, so if you don't have pop over trays, clearly you can improvise! Pop overs are quite fun and a nice switch from their close cousin Yorkshire Pudding, and they work well with any meal!

1 cup milk
1 cup flour
2 eggs

  1. Preheat oven to 375 degrees (the recipe calls for a quick oven but I have not figured out a translation to that yet).
  2. Combine ingredients and beat with egg beater until foaming.
  3. Heat muffin pan with butter in cups until sizzling.
  4. Fill cups half full.
  5. Bake for 1/2 hour ("in quick oven").
Half the recipe will make 6 pop overs. If you divide the recipe still use 2 eggs. You can also use this recipe for Yorkshire Pudding, though Yorkshire does have some variations.

Potato Salad with Beets

4 cups cooked and cubed potatoes
3 cups beets, cleaned peeled and boiled/baked until soft
1/2 cup chopped pickle
1/2 cup chopped black olives
1/2 cup capers

yolks of 6 eggs, hard boiled
2 Tablespoons dry mustard
1 teaspoon black pepper
1 pint oil
vinegar to thin
1 Tablespoon onion juice

  1. Mix salad ingredients together in a large bowl.
  2. Pour dressing over and toss together.
  3. Serve on shredded lettuce.

Rice Pudding

Another recipe from Baba, my great grandmother!

4 Tablespoons rice
1 quart milk plus one pint
1 cup sugar

  1. Cook ingredients in a double boiler for four hours.
  2. Put in casserole dish with one pint milk poured on top.
  3. Brown under the broiler.
  4. Serve cold with cream.

Crock Pot Stuffed Peppers

I have never before found a Martha recipe so simple to make. I just put it together and it is cooking, and I bet it will be yummy. It threw me off to put raw couscous into the peppers, but the way the recipe reads, I am trusting that it will soften up fine!

Martha's Greek Stuffed Peppers


Serves 4

  • 4 large bell peppers
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup crumbled feta (4 ounces)
  • 1/2 cup couscous
  • 4 scallions, white and green parts separated, thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • Lemon wedges, for serving


  1. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
  2. To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
  3. Sprinkle peppers with scallion greens; serve with lemon wedges.


To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or oven proof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.

Monday, January 26, 2009

Cheese Fondue

1 clove garlic -peeled and halved
1.5 cups dry white wine
1 Tablespoon cornstarch
2 teaspoons Kirsch
1/2 pound Emmentaler - grated
1/2 pound Gruyere - grated
* option: combine your grated cheeses and toss with a teaspoon of corn starch
1 baguette, cubed

  1. Rub inside of saucepan with garlic clove.
  2. Add wine to saucepan and bring to a simmer over medium heat.
  3. Stir cornstarch and Kirsch together in a small bowl.
  4. Gradually add cheese to pot, stirring constantly in a zig-zag or figure 8 motion. (Do NOT stir in circles)
  5. When melted, keeping care to not let it boil, add Kirsch mixture and continue stirring until creamy.
  6. Bring to a simmer and continue stirring until thickened.
  7. Pour into fondue server, following directions for your particular set, and serve by dipping into it with cubed baguette.

Friday, January 9, 2009

Veal Loaf

This is another Baba recipe, which Mima attested was, "Very Good!". Like many of these recipes, they are so old the process is archaic, but I like that aspect of this one so I am keeping it. It lets us know the way things used to be. For anyone who knows me well enough, I am not a proponenet of veal consumption, however I am a woman on a mission so this recipe is not to be omitted.

1 lb. veal
1 lb. salt pork
1 lb. beef (round)
1 cup bread crumbs from center of loaf
3 eggs
1 cup water in pan
salt & pepper
celery salt
1 onion, chopped

  1. Preheat oven 350 degrees.
  2. Have beef and veal ground together.
  3. Mold with hands, putting pork top and bottom.
  4. Season with S & P, and celery salt.
  5. Place chopped onion in pan with water.
  6. Bake as a roast and baste while in oven.

Baked Halibut

This recipe is credited to Samuel S. Sewall, my umpteenth great grandfather and the judge of the Salem witch trials.

Piece of Halibut
salt pork

  1. Preheat oven to 300 degrees.
  2. Cook a piece of halibut with the skin on.
  3. Dust with flour
  4. Fry 1/4 pound of salt pork (fat) in a pan until grease is all out.
  5. Add finely chopped onions, then fish, and baste thuroughly.
  6. Bake slowly in the oven.
  7. Serve with bacon slices.

Smelts in Oil

12 smelts
1 large onion
3 sprigs parsley
olive oil

  1. Preheat oven 325 degrees.
  2. Remove backbones from smelts, leaving on heads and tails.
  3. Season with salt and pepper.
  4. Chop, to a pulp, a large onion with 3 sprigs parsley.
  5. In a saucepan melt 2 or 3 tablespoons butter and cook the onion parsley pulp in it.
  6. Season with S & P and add some breadcrumbs.
  7. Remove from stove and stuff smelts with this mixture.
  8. Place smelts in backing dish, on their backs, side by side.
  9. Pour olive oil over all until dish is half full.
  10. Bake for 20 minute.