For a quick coffee cake, mix one tablespoon of butter, one cup of sugar, one egg, one cup of milk, one and half cups of flour, one heaping teaspoon of baking powder, and the juice and grated rind from a lemon. Mix thoroughly and spread dough in a shallow greased tin, sprinkle with chopped nuts, cinnamon, and sugar, and dot with butter. Bake till brown and crisp. Cut into squares and serve very hot.
Reprinted from The Almanack of 1910
Sprinkle potatoes meant for frying with a little flour and they will turn out pleasantly brown.
From The Almanack of 1960
Immediately after chopping or marinating raw garlic, rub your hands and fingers thoroughly with the bottom o a stainless steel spoon under running water and wash with soap. The metal will neutralize the garlic fumes completely.
STORING AND COOKING CHICKEN
Chicken, like all meat, is perishable. It should be stored in the coldest part of the refrigerator (40 Degrees F or below), sealed as it comes from the market, and used within two or three days of purchase. If it must be frozen, pack in an airtight container or plastic bag, wrap or aluminum foil. Try to have the wrapping tight against the chicken because any place where it isn't, small ice crystals will form. That means moisture has been drawn from the meat, and where that's happened, the meat will be tough and breading won't stick. Frozen uncooked chicken can be stored up to six months. Cooked chicken should be used within three months.
To cut the baking time, select boneless chicken breasts. Cooking time is only 15-20 minutes at 350 Degrees F. A bone-in breast takes 35-45 minutes.
Keep the skin on chicken during cooking. The skin helps keep juices in and results in a more tender dish. When you cook chicken with the skin on, approximately half the fat from the skin is absorbed into the meat.
CROCKPOT COOKING TIPS
Brown any meat on the stovetop before adding it to your slow cooker and it will taste better as well as cut down on the fat.
To ensure evenly cooked vegetables (especially dense ones like potatoes and carrots), cut them no larger than in 1-inch thick, and make sure they're placed on the bottom so they get even heat and cook thoroughly.
If the recipe calls for any milk or dairy product, do not add it until the last hour of cooking. They will break down over the long cooking period.
Add any noodles to a recipe during the last hour as well. They also don't hold up well over long cooking times.
Don't ever lift the lid to during the cooking process! Every time you do so, you lose substantial heat that will add about 30 minutes to the cooking time.
Don't ever subject your crockpot to sudden changes in temperature, like pouring cold water inside right after it's done cooking. This can cause cracks in the ceramic dish.
Herbs can be tricky sometimes. Any whole herbs, such as cloves, work best over long periods, so adding them at the beginning of the cycle is recommended.
Ground or dried herbs can lose their flavor quickly, so add these close to the end of cooking for best results.
DELICIOUS ROASTED POTATOES
Try this easy recipe for great-tasting roasted potatoes:
11/2 packages dry onion soup mix
2 pounds red potatoes halved
1/3 cup olive oil
Preheat oven to 450°F. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
MORE COOKING & RECIPES
Warm up a winter morning with this wonderful breakfast treat:
FRENCH TOAST CASSEROLE WITH PRALINE GARNISH
This delight has been personally enjoyed and is always a favorite at family get-togethers. It can even be prepared the night before and baked the next day.
1 large loaf French Bread (or baguette)
8 large eggs
2 cups Half & Half
1 cup milk
2 tbs sugar
1 tsp Vanilla Extract
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Slice French Bread into 1-inch slices (approximately 20 slices in total). Lay overlapping into a large casserole dish. Set aside.
In a large mixing bowl, combine all other ingredients and mix thoroughly. Pour over the layered bread making sure each piece is fully saturated. Don’t worry if there appears to be too much liquid right now. By morning, the bread will have absorbed all of that liquid. Cover with aluminum foil and refrigerate over night.
This can be prepared beforehand as well and ready to go when you are.
2 sticks butter
1 cup light brown sugar
1 cup chopped pecans
2 tbs light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
In medium sized mixing bowl, combine all
Ingredients, mixing thoroughly. When ready to bake the casserole, preheat oven to 450 Degrees F. Sprinkle topping over bread casserole and place in oven for 40 minutes or until puffy and golden brown. Serve piping hot with butter and maple syrup. Serves 8.
CURES FOR STICKY RICE
Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.
Add just a few drops of lemon juice to the rice while cooking and you will find that the grains of rice will tend to remain separate.
Serve this tasty appetizer at your next party and see how fast they disappear!
18 mushrooms (with stems removed)
4 Tbs spreadable cheese (flavored, if desired)
2 Tbs. Parmesan Cheese (grated)
1/8 - 1/2 tsp minced garlic
3 Tbs. bacon bits
Mix all ingredients except mushrooms. Fill mushrooms with mixture. Place on baking sheet. Bake at 375°F for 12 - 15 minutes. Serve hot.
This easy recipe for fried catfish will surely please everyone:
1/4 cup skim milk
1 Tbsp. hot pepper sauce
1/3 cup dried plain bread crumbs
1 tsp. lemon pepper seasoning
1 Tbsp. chopped cilantro (optional)
4 catfish fillets, 4 oz. each
Vegetable cooking spray
Lemon wedges or cilantro leaves for garnish
In a shallow dish, combine skim milk and hot pepper sauce. In a second shallow pan, combine breadcrumbs, cilantro, and lemon pepper seasoning. Dip catfish fillets in milk mixture. Coat fillets with bread crumb mix. Spray a baking dish with vegetable cooking spray. Place fillets in a single layer in baking dish, allowing at least 1-inch space between each fillet. Bake fish in a preheated 450°F oven for 10 minutes or until fish flakes easily with a fork. Garnish with lemon wedges or cilantro leaves.