Blood Orange Sauce for Vegetables

 

 This sounds yummy for chicken too!

Ingredients

2 tablespoons lemon juice

1 Tablespoon water

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 cup butter, creamed

2 to 4 egg yolks

1/2 a blood orange

Process

1. Cook  lemon juice with water,  salt, and paprika  until it is reduced in half. 

2. Take off the fire. 

3. Add the creamed butter. 

4. Beat in the egg yolks one at a time. 

5. Set over hot water and stir until the eggs begin to cook and the sauce has thickened

6. Stir in the juice of 1/2 a blood orange. 

7. Cook a minute longer.

Artichoke Hearts Biarritz

A Biarritz is not only a location in France but also a type of gratin. This sounds really good!

Ingredients

I cup de-boned, flaked crab meat

Mayonnaise (I always go with Hellman's)

Ripe tomato, sliced 

whipped cream

caviar

capers

crisp lettuce leaves.

Process

1. Moisten crab meat with a little mayonnaise. 

2. Arrange layer of artichoke hearts on slices of ripe tomato, top with the crab meat

3.  Garnish with equal parts mayo and whipped cream, to which a little caviar can be added, that is piped through a pastry bag with a star shaped tip. 

4. Sprinkle with capers and serve as cold as possible on a crisp lettuce

Banana Ice Cream

 Another older recipe that just brings me joy and nostalgic wishes that I cold have been a fly on the wall watching these women grow and learn together. 

Ingredients

1/2 pint water

1 and 1/2 cup sugar

4 bananas, mashed into pulp 

2 eggs yolks, well beaten

1/2 quart cream.

Process

1. Mix in a saucepan over the fire the water and sugar and boil until mixed. 

2. Add the banana pulp and the eggs and stir well for 5 minutes. 

3. Remove from the fire and put the pan in a bowl of cold water, and beat well for 10 minutes. 

4. When cold, pass through a sieve and add 1/2 quart of cream. 

5. Fold into a mold and freeze.

Juno Fish Chowder

 

My Dad raves over this recipe. It is from a sailing ship the family used on Merry Meeting Bay.

Rhubarb Pie

 This recipe has all the earmarks of antiquity and a Maine coastal kitchen.

Ingredients

1 cup rhubarb

1 cup raisins

1 cup sugar

1 egg

juice of 1 lemon

a little flour

Process

1. Chop together the rhubarb and raisins. 

2. Add sugar, egg, juice and lemon. 

3. Sprinkle a little flour on top. 

There is no mention of a pie crust so I wonder is this is more of a crumble than a pie, unless sliding it all into a pie crust is the inferred method of serving. 

No heating instructions, nada. It is what it is, simple and antiquated.

Corn cakes

 This recipe is among the more ancient ones and one can only guess if it traces back to Colonial times since the family had been there since the Mayflower. A picture is the only thing that will do it justice.

Leek and Watercress soup

  This recipe is from Gourmet 1976. Serves 6.

Ingredients

1/2 stick butter

1.5 cups washed and minced leeks

1 cup minced onion

1 clove garlic, minced

salt and pepper

2 potatoes, peeled and thinly sliced

2 bunches watercress, but 1 and 3/4 coarsely chopped reserving the rest for garnish

3 cups chicken broth

1 cup milk

1 cup cream

Process

1. In a large saucepan, melt 1/2 stick butter and sweat the leeks, onion, garlic, and salt and pepper to taste. 

2. Cover and simmer for 20 minutes until the veggies are very soft. 

3. Add potatoes, watercress, and chicken broth and simmer for 25 minutes. 

4. Puree the mixture in a blender or food processor. 

5. Return puree to the pan and add the milk and cream and bring to a simmer. 

6. Add salt and pepper to taste. 

7. Divide the soup among 6 heated bowls and garnish with watercress leaves.

Shrimp in Beer Creole with Rice Pilaf Mold (link to recipe in this one)

 This recipe is interesting as it's 100% in Hi-Ho's handwriting on a sheet of lined paper. It's the only one in the box really like that and she typically would clip her recipes. The internet tells me it is from 1976.

Ingredients

1/2 cup sliced blanched almonds

1 Tablespoon butter plus 1/2 stick plus 2 Tablespoons

1 Tablespoon oil 

salt and pepper

2 lbs shrimp, shelled and de-veined

waxed paper

1/4 cup minced scallions 

1 green pepper, cut into strips

1/2 lb small mushrooms

1 Tablespoon sweet Hungarian paprika

1 teaspoon tomato paste

1 cup light beer

1 cup creme fraiche or 3/4 cup heavy cream combined with 1/4 cup sour cream

Process

1. In a small skillet, saute 1/2 cup sliced blanched almonds in 1 Tablespoon eacg of butter and oil, tossing them until they are golden. 

2. Drain the almonds, sprinkle them with salt, and set aside. 

3. In a saucepan, cook 2 lbs shrimp in 1/2 stick of butter over a moderate heat, tossing until they just turn pink. 

4. Transfer the shrimp and the pan juice to a bowl and reserve them, covering with waxed paper. 

5. Add 2 Tablespoons butter to the pan and in it saute minced scallion and green pepper until they are softened.

6. Add mushrooms, paprika, and salt and pepper to taste. 

7. Cook the mixture, tossing, until the mushrooms are tender. 

8. Stir in tomato paste, beer, and the reserved juices from the pan, and reduce the liquid over high heat until it measures about 1/2 cup. 

9. Reduce the heat to low and add 1 cup creme fraiche or the heavy cream combined with the sour cream, stirring. 

10. Add the reserved shrimp and simmer the mixture until it is hot. 

11. Arrange the shrimp on a heated platter with rice pilaf mold. Garnish with the reserved almonds.

Rice Pilaf Mold

 I found this recipe on Uncle Phaedrus. 

Rice Pilaf Mold (Gourmet February, 1976)

   In an ovenproof 7-inch saucepan, sauté 1/4 cup minced onion in 
2 tablespoons each of butter  and oil until it is soft but not 
colored. Add 2 cups Carolina rice, well rinsed, stirring it until 
it is coated with butter. Pour in enough chicken stock or chicken 
broth to cover the rice by 1/2 inch, bring it to a boil, and bake 
the rice, covered, in a preheated moderate oven (350° F.) for 25 
minutes. Fluff the rice with a fork and add 1/2 stick (1/4 cup) 
butter, softened and cut into slices, and 2 tablespoons freshly 
grated Parmesan cheese. Pack the rice firmly into a buttered 3-cup 
smooth-sided mold, invert the mold onto the platter, rapping the 
mold to release the rice, and remove the mold.

---

Cheddar and Walnut Appetizers

 This recipe is a tiny clipping from some magazine from who knows where! This sounds really good! I however will use pecans as walnuts make the roof of my mouth itch. What is that anyway, a small allergy?

Ingredients

1 cup grated cheddar

2 Tablespoons flour

salt

chili powder

oregano

1 egg white, stiffly beaten

walnuts, coarsely shopped

butter

Process

 1. Combine 1 cup grated Cheddar with 2 Tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon oregano, and 1 egg white beaten. 

2. Form the mixture into balls and roll coarsely chopped walnuts and chill thuroughly. 

3. Just before serving, saute the balls in butter.

Cote de Boeuf a la moelle

 This recipe is an odd one. It's from a restaurant in Paris with the recipe written on the back of the card.I can not find the restaurant online, but I can find many versions of this recipe. I am sure Hi-Ho and Garro had a fabulous time in Paris. I just wish this card could tell me more about it! All love!

Baked Flounder

Ingredients

Flounder

Butter

Mushrooms, chopped

Parsley, chopped

Scallions, chopped

bread crumbs

salt and pepper

Caper sauce

Process

1. Lay fish in a buttered dish. 

2. Sprinkle over chopped mushrooms, parsley, green onions, bread crumbs, and salt and pepper. 

3. Dot with butter. 

4. Bake and serve with caper sauce. (I don't have a recipe for this yet, so I chose a good looking one from The Spruce Eats)

Boston Scrod baked in Herb sauce

 There are many family connections to Massachusetts on my mothers side. I am not entirely well versed on it, but coincidentally my mother was adopted in Massachusetts. I find them all very interesting connections. Another obscure recipe lacking temps and slicing/cutting directions.

Ingredients

4 portions Scrod

1/2 teaspoon parsley

1/2 teaspoon chives

6 oz. dry white wine

1 teaspoon cloves (ground?)

1 Tablespoon flour

6 mushrooms

1 small onion

2 Tablespoons butter

juice of 1/2 lemon

1/4 cup whipped cream

salt and pepper to taste

Process

1. Place 1 Tablespoon butter, the onions, mushrooms, fish, salt, pepper, lemon juice and wine - in that order - in a baking dish and cover with "buttered paper" (not sure what a modern day alternative to that is) and cook in over 20 minutes.

2. Pour juice out in separate saucepan and add to it the flour that has been mixed with enough butter to absorb it. 

3. Let this boil for 5 minutes., then add the cloves and parsley. 

4. Cool slightly and fold in the whipped cream. 

5. Pous sauce over the fish, and glaze until flame (in broiler?).

Clam or Oyster Pie - a tribute to Long Island

Mima's handwriting is on this recipe yet  I'm not sure if this is Long Island outside of Portland, Long Island NY (yes a possibility), or another Long Island on the Maine coast, but it says it is from Long Island. 

Ingredients

48 soft shell or hard shell clams, well scrubbed

2 cups hot boiled potatoes, sliced 1/4 inch think

2 onions, finely chopped

2 cups celery, diced

5 Tablespoons butter

2 Tablespoons flour

salt and pepper

1/4 cup cream

2 Tablespoons parsley, minced

Biscuit or pastry dough

Process

1. Steam clams to open, reserving meats, and saving liquid seperately. 

*note - she used liquor again, but clearly there's no liquor so I think this is just an archaic reference to a stewed liquid of sorts. Will research. *

2. Butter a 2 quart baking dish or casserole and set inverted mixing cup in center. 

3. Line bottom of baking dish and sides of dish with potato slices. 

4. Fry onions and celery in 3 Tablespoons butter until golden brown. 

5. Add clam liquor and simmer until tender. 

6. Make a roux of flour rubbed with the remaining butter and add to clam liquor, stirring until smooth. 

7. Season with salt and pepper. 

8. Combine cooked clam meats, gravy and cream, and turn into casserole dish carefully, so as not to disturb the potatoes. 

9. Sprinkle with minced parsley. 

10. Have ready either biscuit crust or flaky pastry crust to fit the top of the casserole. 

11. Fit, trim, and prick with air holes. 

12. Bake in hot oven for 15 minutes or until brown.

Clam Chowder

 

Baba's handwriting tells me that this recipe is the real deal.It is quite likely that this recipe originated with clams straight out of the Merry Meeting Bay in Bath.

Ingredients

6 slices pork

clams - shelled

cayenne

butter

onions, chopped

crackers, split and moistened with warm milk

Process

1. Fry 6 slices pork, chop them, and sprinkle in bottom of soup pot. Reserve pork fat for the fifth step.

2. Lay one layer of clams, with the cayenne, salt, a few lumps of butter. 

3. Layer in chopped onions. 

4. Layer of crackers over this. 

5. Over all this pour the pork fat. 

6. Repeat layers until the pot is nearly filled and cover with water. 

7. Stew slowly keeping pot covered for 3/4 hour. Stir occastionally. 

8. Turn solids of chowder into tureen, returning gravy to pot. 

9. Thicken chowder with flour. 

10. Season gravy with sherry, catsup, worcestershire and let it come to a boil and pour over contents of the tureen. 

11. Serve with pickles or chutney.

Baked Halibut #2

 Ingredients

 2 lbs halibut

salt and pepper

milk

egg sauce (not sure what that is)

Process

1.   Rub halibut with salt and pepper. 

2. Place in baking pan with 1" of milk. 

3. Cook 1 hour, basting often. 

4. Serve with egg sauce.

 

* I have no idea what that is. I've looked it up online and it exists, but until I get better confirmation, I am not going to venture to guess.  *

Bisque of Oysters

Ingredients

 Oysters

butter 

onion 

curry

salt

red pepper

cream

Process

 1. Boil oysters in their juice, drain, keeping liquor. (liquor? Hey Mima did you mean liquid?) hiccup

2. Cook butter and onion together, with a little curry, some of the oyster juice, salt and red pepper. 

3. Pound oysters to a paste and warm over fire. 

4. Add teaspoon flour mixed with water, and a little cream. 

Stir to combine? Serve with ... ?

Broiled Haddock with Shrimp Sauce

 Ingredients

Haddock

Vinegar

flour 

shrimp or anchovy sauce (no recipe provided or found as of yet)

Process

1. Rub haddock with vinegar and sprinkle with flour. 

2. Broil for 15 minutes, turning frequently. 

3. Serve with shrimp or anchovy sauce

Baked Halibut

 The handwriting on this recipe card looks a lot like KK's but I know it can't be. It must be Baba's on a smaller scale. the lack of quantities in these recipes has me convinced that they just winged things in the 19th century, otherwise it was a communcal kitchen with multiple cooks to let you know if you were doing it right. #WingIT

Ingredients

Whole Halibut

1/4 lb salt pork 

onions, finely chopped

bacon

Process

 1. Cook halibut whole with skins on. Dust with flour and fry in 1/4 lb salt pork (fat) until grease is all out. 

2. Add finely chopped onions and mix with fish, basting thuroughly. 

3. Bake in a slow oven. 

4. Add bacon before serving

Spoon Cornbread - a much loved recipe card.

 

 

 

 

 

This recipe card is so ancient and well used that its falling apart, stained, and has part of a magazine page glued to it from use. Oh the stories this card could tell, it is clearly well used and loved. 

Ingredients

3 eggs beaten well

1 cup white corn meal

2.5 cups milk

1 Tablespoons sugar

1 teaspoon salt

2 teaspoons baking powder

large piece of butter, melted in baking dish

Process

1. Mix all the ingredients well and bake in a moderate (350?) oven for 30 minutes. Stir once in a while to keep cornmeal from sticking to the bottom.

Bisque of Crabs

 This recipe is another Sewall family seafood recipe in ancient handwriting that I can no longer track to which relative. 

Ingredients

1 can crabmeat, drained but juice saved

1 cup cooked rice

Bechamel sauce

salt and pepper

1/4 cup white wine

1 Tablespoon butter

Process

1. Pound drained crabmeat to a paste. 

2. Mix with a cup of rice and the juice from the can. 

3. Add I cup Bechamel Sauce , salt and pepper, and 1/4 cup white wine and butter. 

4. Heat but do not boil. 

5. Serve with sauteed crusts. 

* WHAT are sauteed crusts?*

Thin Corn Bread

 I could imagine this being served at Randall's Ordinary in North Stonington (CT) in a cast iron skillet over a flaming hearth. 

Ingredients

1 cup yellow cornmeal

1/4 teaspoon salt

1 teaspoon sugar

butter the size of an egg - melted

1 and 1/2 cup boiling water

Process

Mix all ingredients and beat well. Bake 20 minutes. 

 

*(no cook temp? I will do my best to work this one out)*

Bearnaise Sauce

 Ingredients

 Yolks of 5 eggs

3 tablespoon butter

salt

parsley

vinegar

Process 

 1. Beat the yolks in a saucepan. 

2. Add 1 Tablespoon butter, salt, and stir over slow fire until it starts to thicken. 

3. Remove from fire and stir in  2 Tablespoons butter and stir at side of fire until butter is dissolved. 

4. Season with chopped parsley and one teaspoon vinegar.

P.S Where's the tarragon? I thought there was tarragon in Bearnaise.

Baked Codfish with cream

 This is another Sewall family seafood recipe lacking measurements or proportions.

Ingredients

Baked Codfish

Bechamel Sauce - diluted with cream. 

large piece of butter

pinch nutmeg

bread crumbs

Process

1. Place in a baking dish alternating layers of cooked codfish and diluted bechamel sauce, a large piece of butter, pibnch of nutmeg. 

2. Sprinkle top with bread crumbs on top and brown.

Bechamel Sauce

Ingredients
2 Tablespoons unsalted butter
1.5 Tablespoons flour
1 cup milk or half and half
salt and pepper to taste
Pinch of mace or freshly grated nutmeg.

Process:

1. In a saucepan melt butter over low heat.
   
2. Stir in flour and cook roux, stirring for 3 to 5 minutes. Do not let brown.
   
3. Slowly stir in milk. Cook, stirring with wire whisk until sauce is thick and smooth.
   
4. Season with salt, pepper, and mace/nutmeg.
   
5. Remove from heat and keep warm until ready to use. The sauce can be made 1 day ahead and be refrigerated, covered. Reheat over low heat.

Fish Fritters

 Once again, this recipe has beautiful ancient script handwriting that has to be Baba or even her mother, and is another recipe without measurements or proportions. All the fish recipes, including the upcoming "famous" ones come directly from the Sewall side of the family. Marcia Sewall (aka Baba) and her mother Marcia are both descended from the Sewall ship builders on the shores of Merrymeeting Bay in Bath, Maine. Somewhere along the way, they moved to CT and established Merrymeeting Farm in Stonington, CT. This blog is named after the farm and the bay. Stonington is where we were married (on Elihu Island), where Hi-Ho is buried, where my parents were married and where my father currently resides.

Ingredients

Cold cooked fish

1 onion

mashed potatoes

1 egg beaten

Process

1. Pound the fish and add peeled onion (I can only assume and chopped!) and pound with the fish. 

2. Add salt and pepper. 

3. Add equal bulk (as fish) mashed potatoes. 

4. Mix and make into paste with egg. 

5. Roll the mixture. 

6. Cur in pieces 3 inches across. 

7. Fry

8. Serve with a sauce (not specified but tartar sounds good to me!)

Brandade of Cod

 

photo credit to seriouseats.com

 Ingredients

 1 lb salt codfish

1/2 cup olive oil

3 Tablespoons lemon juice

1 clove garlic

1 1/4 cup evaporated milk

1/4 teaspoon nutmeg

dash of pepper

Process

 1. Soak fish in water overnight. 

2. Srain, cover with fresh water, and bring to a boil. 

3. Drain, and cover with fresh water again. 

4. Let simmer for 1 hour until fish is very soft. 

5. Drain well and put through finest knife of a food grinder. 

6. Heat milk and oil to lukewarm 

7. Put fish over hot water and add the oil and milk alternately to fish, 1 teaspoon at a time, stirring constantly and gradually increasing amounts of oil and milk. 

8. When all oil and milk is blended with fish, add lemon juice, nutmeg, pepper and salt as desired. Serve at once. 

Serves 6.

Bitokes a la Russe

 

 I can find a reference to this in a New York Times recipe, but the internet tells me these are called Russian Hamburgers.

Ingredients

1 lb ground hamburg steak

1 stick butter and more for cooking

salt and pepper

1 egg

flour

breadcrumbs

sour cream

Process

1. Combine meat and butter, mixing together. 

2. Season with salt and pepper. 

3. Form into patties

4. Beat one egg lightly. 

5. Dip patties in flour, then in egg, then in breadcrumbs.

6. Heat piece of butter in frying pan. 

7. Fry patties, turning often. 

8. Make a roux with butter and flour, add sour cream (1 pt), and don't let it boil. 

9. Pour over the Bitokes. 

10. Bake in a slow oven for 5 minutes.

Hollondaise Sauce

 The handwriting on these index cards is absolutely beautiful and timeless. It is a real shame they don't teach cursive anymore because this is a lost art. 

Ingredients

3 Tablespoons butter

Yolks of 3 eggs

Juice of half a lemon

Process

1. Cream butter

2. Add eggs and lemon juice. 

3. Cook over hot water (in a double boiler or twso glass bowls) until butter is melted. 

4. Add 2 Tablespoons boiling water. 

5. Let thicken.

We're going retro as we go back in time to the 19th century cooking.

 Yesterday I officially finished my dear Mom Hi-Ho's recipe book. It was a bittersweet milestone that means a few things. The recipes that will come, with the exception of the ones I add from my own personal kitchen and family dinners, I will have less of a personal connection to. That is to say that until I go into my Indian recipes, we are going to be taking a turn for the weird and when I say weird you better hold on to your hat because there's some doozies on the way. So, get ready for a ride and bear with me through the weirdness of things I will never eat let along cook. We're heading into 19th century New England Yankee kitchens.

Sauteed Sliced Eggplant

 Another recipe clipped from the New York Times, this marks the end of Hiho's recipe box. What remains left in the box is ancient cards in unknown order and of increasingly archaic culinary traditions most of which I will never ever make.

Ingredients

1 medium eggplant

2/3 cup fine dry bread crumbs

1/3 cup grated Parmesan cheese

2 teaspoons salt

1/2 teaspoon celery salt

1/4 teaspoon freshly ground black pepper

2 eggs

2 Tablespoons milk

flour for dredging

oil

Process

1. Peel and cut the eggplant into slices one-half-inch thick. Set aside. 

2. Combine the bread crumbs, Parmesan cheese, salt, celery salt, and pepper. Set aside.

3. Beat eggs together with milk. Set aside. 

4. Dip the eggplant slices in the flour, then in the egg and milk, then in the seasoned bread crumbs. 

5. Saute in a ten-inch skillet in hot oil until golden turning to brown on both sides.

6. Drain on paper towels and serve sprinkled with additional celery salt if desired. 

Yield: 6 to 8 servings

Broccoli Casserole

  

Another recipe clipped from the New York Times.

Ingredients

2 pounds broccoli

4 Tablespoons butter

4 tablespoons flour

1 cup light cream

1 cup chicken broth

salt, celery salt, and pepper to taste

1 7 oz can of tuna, drained and flaked

2 hard boiled eggs, sliced'

1/4 cup Parmesan cheese

Process

1. Preheat oven to 375 degrees. Wash the broccoli, trim off leaves and stalks, and split into flowerettes. 

2. Cook, covered, in a small amount of boiling, salted water for 10 minutes or until tender. Drain. 

3. Arrange stalks in a single layer in a greased shallow baking dish. 

4. Melt butter, stir in flour, add cream and chicken broth and cook, stirring constantly, until mixture is thickened and smooth. 

5. Add seasonings, tuna and eggs. 

6. Pour creamed mixture over the broccoli and sprinkle with Parmesan Cheese. 

7. Bake in hot oven for 20 minutes or until bubbly. 

Yields five servings.

Eggplant with Sour Cream

 This recipe appears to be clipped from the New York Times.

Ingredients

1 large eggplant

boiling water

1 and 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 Tablespoon finely chopped onion

1 Tablespoon butter

1/2 cup sour cream

paprika for garnish

fresh parsley for garnish

Process

1. Peel the eggplant and cut into on-half-inch slices, and then into cubes. 

2. Place in a  saucepan with boiling water one-half-inch deep with one teaspoon of salt. 

3. Cook, uncovered, until the cubes are tender but still retain their shape - about four or five minutes. Drain. 

4. Add the remaining salt, the pepper, onion, ,butter, and sour cream to the eggplant cubes. 

5. Cook only until the sour cream is hot, but do not allow it to boil. 

6. Serve garnished with paprika and parsley.

Serves 6

Green Rice

 Serves 4

1. Preheat oven to 325 degrees.

2. Beat 1 egg

 

3. Add and mix well: 1/2 cup finely chopped parsley

                                        1 cup milk

                                        1 garlic clove, minced

                                        1 small onion, minced

                                        2 cups cooked rice

                                        1/2 cup grated cheese (strong)

                                        salt to taste

 

4. In baking dish, add 2 Tablespoons oil and add the above mixture. 

5. Bake for 30 to 40 minutes.

Raisin Sauce

 Makes 2 cups

Ingredients

 1/2 cup brown sugar

1&1/2 teaspoons dry mustard

1&1/2 Tablespoons flour

1/2 cup seedless raisins

1/4 cup vinegar

1&3/4 cups water

Process

1. Combine dry ingredients in top of a double boiler and add vinegar and water. 

2. Cook 20 minutes over boiling water. 

Grape Sauce for Duck or Ham

Ingredients

1/3 cup butter 

1 teaspoon cornstarch

1/3 cup currant jelly

2 Tablespoons lemon juice

1 Tablespoon grated orange rind

1/3 cup sweet sherry

1 cup Thompson seedless grapes

Process

1. Melt butter in top of double boiler. 

2. Blend in cornstarch. 

3. Add the jelly and place misture over hot water to melt the jelly. 

4. Stir in juice and rind. 

5. Heat until thickened, then cook 2 minutes longer. 

6. Cool. Just before serving, stir in the sherry and grapes. 

Yield about one cup.

Clear Soup

 This recipe is credited to family friend Deb Brinkerhoff. Hi-Ho noted that it makes an excellent appetizer. 

Combine equal parts clam broth and chicken broth and heat. Add sherry, salt, and pepper. Add heavy cream before serving. 

I don't really know what to think about this bizarre recipe but according to the internet it is a thing.

Autumn Carrot Soup

 I'm not sure what Greenwich publication this was clipped from, but the recipe is credited to Morgan in Glenville

Ingredients

1 lb carrots, peeled

1/2 lb butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1 & 1/2 cups light cream

1/4 tsp nutmeg

salt and pepper to taste

Process

1. Skin, seed, and chop the squash.

2. Chop the onion and celery. 

3. Slice 1/3 of the carrots into thin circles. Chop the rest. 

4. Reserving the carrot circles, saute the chopped vegetables in oil until tender. 

5. Place the sauteed vegetables and some stock in a blender and puree. 

6. Bring remaining stock to a boil, add carrot circles and simmer until tender, then add the vegetable puree. 

7. Heat butter, add flour, and cook over slow heat 4 to 5 minutes until smooth and light brown, then add it to the soup. 

8. Add cream, nutmeg, salt and pepper. Cook 15 to 20 minutes over slow heat. 

9. Adjust seasonings and serve. 

 

Serves 8

Cumberland Sauce for Meats - hot or cold

 Stir together, over a low flame, 2 Tablespoons orange juice, grated rind of the orange, 1 Tablespoon lemon juice, 1/2 teaspoon ground ginger, 1 teaspoon prepared mustard. 

Add 1/4 cup currant jelly and 1 Tablespoon wine. Stir until jelly melts.

Avocado Soup

 Serves 6 to 8

Ingredients

4 ripe avocados

3 cups chicken broth

2 scallions, chopped including green tops

1 teaspoon lemon juice

herb salt and pepper to taste

1 cup sour cream

Process

 1. Peel, pit and dice avocados. 

2. Places in blender with scallions and 2 cups chicken broth. 

3. Blend on high speed until completely smooth. 

4. Transfer to a bowl and stir in remaining 1 cup chicken broth, seasonings, and sour cream. 

5. Cover and refrigerate until well chilled. 

6. Serve in individual bowls with a sprinkling of chopped chives.

Curried Zucchini Soup

 Serves 4 to 6 people

Ingredients

4 zucchini (washed and thinly sliced)

3 T butter

2 onions, thinly sliced

1 clove garlic, minced

2 teaspoons good curry powder (Madras)

3 cups chicken stock

1 Tablespoon lemon juice

1 tsp salt

dash cayenne pepper

1 cup medium cream

parsley

Process

1. Place sliced zucchini in colander, sprinkle heavily with salt, and allow to rest 30 minutes. 

2. Melt butter in a large frying pan, add sliced onions, and garlic and cook over low heat for 5 minutes, or until onions are translucent. 

3. Add curry powder and cook slowly another 2 to 3 minutes. 

4. Wash and dry zucchini and add to the frying pan. 

5. Cook over low heat another 5 minutes.  

6. Season with salt and pepper, add the chicken stock, and when the stock begins to simmer, cook for 10 minutes or until zucchini is still a bit crisp. 

7. Put mixture through a food mill or blender. 

8. Add lemon juice and chill. 

9. When chilled add the cream and top with a sprig of parsley.

Barbecue Sauce for Spareribs

 Ingredients

1 cup tomato sauce

1/4 cup red wine vinegar

1 teaspoon paprika

1 Tablespoon chili powder

2 teaspoons sale

1/4 cup brown sugar

1/8 teaspoon dry mustard

Lil Noble's Soup

 Lil Noble was my Godfather's Mom. Serves 8. You may need to add water to thin. Add sherry and different combinations of spices for good variations

Ingredients

4 potatoes

4 carrots

1/2 package string beans

4 onions

salt and pepper

sour cream or milk and butter

seasonings: garlic powder, curry, and sherry

Process

1. Peel and cut up veggies and put in pan with just enough water to cover. 

2. Cook until mushy and add the string beans. 

3. Put in blender. 

4. Return to pan and add liquid. 

5. Heat and serve.

Peruvian Ceviche

 This recipe (typed onto a recipe card) is from an old family friend Vibeke Gregory, the wife of a Princeton classmate of my fathers.The Peruvians serve the ceviche with 2 to 3 slices of cold boiled sweet potato and a small corn on the cob. Serves 6

Ingredients

10 to 12 fresh Flounder fillets

1 medium size sweet red pepper

2 to 3 Tablespoons finely chopped parsley

some very hot chili pepper (if not available use cayenne)

2 to 3 small red onions, sliced paper thin

salt and pepper

enough lime or lemon juice to cover

optional : cold, boiled sweet potatoes, corn on the cob or cold sweet corn.

Process

1. Wash the fish fillets, dry and cut into bite sizes. 

2. Finely chop the two kinds of peppers, don't over do the hot one, as the ceviche should be strong but not burning. 

3. Add the parsley and finely sliced onions. 

4. Salt and Pepper to taste, then cover the lot with the lime/lemon juice. 

5. Let stand in the refrigerator for about 2 to 3 hours before serving, turning at least once. 

6. Serve on finely sliced lettuce (Romain or your favorite) with warm French bread or toast on the side.

Red Cabbage Salad

 Scoop out the red cabbage and chop fine. Add chopped apple, chopped onion, 4 smoked herring/kipper, mustard, mayonnaise and vinegar. Mix well and chill. Serve on cabbage leaves  or scooped out into the cabbage (fancy!)