BabaYagaMusic.com »   Encyclopedic Dictionary »   Starving Artist Cafe »

[ Keep up with new discoveries with a free subscription to the Baba Yaga Newsletter. ]

Family Recipe File:

Food and Memories

• Barbeque Sauce
• Bean Pot
• Beef Pie
• Beef Stew
  • Grandma Gallagher's
  • Chris Enright's
  • Linda Enright Johnson's
• Beef Stroganoff
• Black Beans and Rice
• Bread Pudding
• Cake and Cobbler
  • Bundt Chocolate Chip
  • Cherry Cobbler
  • Dutch Apple
  • Irish Christmas Cake
  • Jello
• Cookies
  • Peanut Blossoms
  • Peppermint Patties
  • Pfeffernusse Crescents
• Cream Puffs
• Pot Roast
  • Hungarian
  • Italian
  • Yankee
• Roulades
• Stuffed Cabbage

Barbeque Sauce

• Chop one onion and one garlic clove.
• Saute in 1/4 cup oil until tender.
• Add:
  • 1 can tomato sauce [no size given]
  • 1/2 c water
  • 1/4 c brown sugar
  • 1/4 c lemon juice
  • 2 T worcheshire sauce
  • 2 T mustard
  • 1 t salt
  • 1/4 t pepper

Bean Pot

Calico Bean Pot, Chrissy Ann

• Cook 1/2 lb bacon cut into pieces.
• Cook in a skillet;
  • 1 lb ground beef
  • 1/2 c chopped onion
• Combine in a 3-qt casserole lined with foil:
  • the cooked bacon
  • the cooked beef
  • 1/2 c catsup
  • 1/2 c brown sugar
  • 1 t mustard
  • 2 t white vinegar
  • 1/2 t salt
  • 1 lb can port and beans
  • 1 lb can lima beans, drained
  • 1 lb can kidney beans, undrained.
• Seal the casserole with a double fold overlap.

Beef Pie

• Cut 2 lb beef chuck or beef round into 1.25 inch cubes. Dredge with flour; place in Dutch oven and brown in 3T shortening.
• Add:
  • 3 c boiling water;
  • 2/3 c tomato juice;
  • 1/2 t Worcestershire sauce;
  • 2 t salt;
  • dash pepper;
  • 1 bay leaf;
  • 2 cloves.
• Cover and simmer 1.5 hours, or until just tender.
• Meanwhile, prepare vegetables;
  • Cut 4 medium scrubbed carrots into chunks;
  • Peel 8 tiny white onions;
  • Cube 3 medium potatoes;
  • Cut 1 stalk celery into chunks.
• When meat has cooked 1.5 hours, add remaining prepared vegetables and 2/3 c fresh or frozen peas and cook 30 minutes more, or until vegetables are tender. Remove vegetables and meat.
• To prepare the gravy:
  • Mix 3T flour and 3T water;
  • Blend into cooking liquid briskly;
  • Cook, stirring constantly, until the mixture thickens.
• Combine vegetables, meat and gravy in a 2.5 quart casserole.
• Top with a pie crust

Beef Stew

Grandma Gallagher

• Cover 1 3/4 lb Chuck and 1 lb lamb with boiling water.
• Boil for 5 minutes then let simmer for 3 hours.
• Add:
  • 1 can tomatoes [no size given]
  • pepper and salt
  • 6 carrots
  • 6 onions
  • 6 small potatoes

Chrissy Anne, Beef Stew in Crock Pot

• Coat 2 lbs meat in 1/2 c flour and brown in 2 oil.
• In the cooker:
  • The browned meat;
  • 1 T worchestshire sauce
  • 6 potatoes, cut
  • 6 carrots, cut
  • 1 onion, sliced
  • 12 small white onions
  • 1 bay leaf
  • 1 c beef bouillion
  • 2 t salt
  • 1 t sugar
• Pour water over all.

Beef Stew, Linda Lou

• Flour, salt and pepper meat and brown.
• Add tomato soup, water, consume.
• Add vegetables.

Beef Stroganoff

Grandma Gallagher's Beef Stroganoff

• Saute 1/c minced onion and 1 clove minced garlic in 1/4 c butter.
• Add one lb ground beef and brown.
• Add and cook for five minutes:
  • 2 t flour
  • 2 t salt
  • 1/4 t pepper
  • 1 lb fresh mushrooms or 8 oz can sliced mushrooms
• Add 10.5 oz Cream of Chicken soup, undiluted, and simmer uncovered for 10 minutes.
• Stir in 2 c sour cream. Heat through but do not boil.

Chris Enright's Beef Stroganoff, probably

• Cover 3 lbs round steak, cut, with 1/4 c flour.
• Brown meat in 1/3 c oil.
• Add 1.5 cups onions and 3 minced garlic cloves. Cook 3 minutes.
• Add 6 T butter and 1/4 c tomato paste. Simmer until tender.

Black Beans and Rice

• Cook in 2 T olive oil until tender (8-10 minutes):
  • 1/2 c onion, finely chopped
  • 1/4 c green pepper, chopped
  • 2 cloves garlic, minced.
• Stir in:
  • 15.5 oz can Goya Black Beans, un-drained
  • 3/4 c water
  • 1 t oregano
  • 1 packet Sazon Goya without Annatto
  • 1 T white cooking wine or cider vinegar.
• Bring to a boil. Reduce heat and simmer 10 minutes

Bread Pudding

Betty Gallagher Enright Bread Pudding

• Put 4 c bread cubes in casserole.
• Scald 2c milk and 4 T butter.
• Combine:
  • 2 slightly beaten eggs
  • 1/2 c sugar
  • 1/4 t salt
  • 1 T cinnamon
  • 1/2 c raisins
• Slowly stir milk into egg mixture, then pour over bread.
• Combine 2T sugar and 1/2 T cinnamon and sprinkle over top.

Cake and Cobbler

Cherry Cobbler

• 1 c flour
• 1 c sugar
• 1 c melted butter
• 1 c milk
• 1 t vanilla

Chocolate Chip Bundt Cake

Preheat oven to 350 F
Beat together for two minutes:

• 1 Duncan Hines Yellow cake mix with pudding
• 8 oz. sour cream
• 4 lightly beaten eggs
• 1/2 c oil
• 1/4 c water

Dutch Apple Cake

• 1 c sugar
• 1/4 c butter

• 1 egg, well beaten
• 3/4 c milk
• 1 t vanilla

• 2 c flour
• 1T baking powder
• pinch salt

Irish Christmas Cake

300F.

Line the inside of a 10 or 12 in. tin with 2 layers of brown paper and 1 layer of greased wax paper. It must be 1 inch higher than the tin. On the outside tie on 2 layers of brown paper, greasing between the layers.

In a colander dust 1/2 lb currants and 1/2 lb sultanas with a few spoons of flour and shake well to remove little stems. Add:

• 1/4 lb cherries, cut in quarters
• 1/4 lb mixed candied peel
• 1/4 lb chopped walnuts or other nuts

• Add 1/4 t nutmeg.
• Add 1/4 t cinnamon.
• Fold in a few T flour but do not beat.
• Add one egg and beat.
• Add 12 oz flour and 5 eggs in stages: fold in flour, then add one egg and beat. Repeat.

Turn into tin and shape a 1" well in center of cake to accomodate rising in center.
Bake 2-3 hours. Do NOT open oven the first hour. Test for doneness after 2 hours by inserting a heated skewer; when the skewer comes out dry, the cake is done.

Slice when cold. If more whiskey is desired, skewer holes in the cake and drip in.
This will store for months in an air-tight container if refrigerated.

Jello Cake

• One cup cake mix
• 2/3 c oil
• 2/3 c boiling water

• 1 box Jello
• 4 eggs

Cookies

Pecan Fingers

325 F
Combine together:

• 1.5 sticks butter
• 2 c flour
• 1/4 c sugar
• 1t vanilla
• 1 c pecans
• 1 t ice water
• 1 pinch salt

Bake 10-15 minutes.
Cool, roll in confectioners sugar, and freeze.

Peanut Blossoms

mix at low speed in a large mixing bowl until a dough forms:

• 1 3/4 c flour, sifted
• 1/2 c sugar
• 1/2 c brown sugar
• 1 t baking soda
• 1/2 t salt
• 1/2 c Crisco
• 1/2 c peanut butter
• 2 T milk
• 1 t vanilla
• 1 egg

Place on ungreased cookie sheet and back for 10-12 minutes until golden brown.
Immediately top each cookie with a chocolate kiss or chocolate chips, pressing down so cookie cracks.

Peppermint Patties

Combine and heat on top of a double boiler, stirring until smooth:

• 1 lb confectioner's sugar
• 3 T light corn syrup
• 3 T water'

Pfeffernusse Crescents

• 2.5 c all-purpose flour
• 1/2 t baking soda
• 1/2 t baking powder
• 1/4 t salt
• 1/4 t black pepper
• 1/2 t cinnamon
• 1/4 t ground nutmeg
• 1/4 ground cloves

• 1/4 c unsalted butter, softened
• 2 eggs
• 1 T orange zest

With well-floured hands, form level teaspoons of dough into balls.
On a well-floured surface, form each ball into a 2.5" log. Bend into a crescent shape.

Cook on ungreased baking sheet for 8 minutes.
Cool on wire racks.

Cream Puffs

Preheat oven to 425 F.
In a pan over medium heat:

• 1/2 c margarine
• 1 c water

• 1 c sifted flour

• 4 eggs

Drop by heaping tablespoons onto ungreased baking sheet. Bake 35-40 minutes.
Fill with vanilla pudding and frost with chocolate icing.

Pot Roast

Hungarian Pot Roast

• 2 whole cloves
• 1.5 T paprika
• 1 t nutmeg
• 1 t salt
• 1/2 t cinnamon
• dash cayenne pepper

Remove roast to warm platter. Skim the fat from the remaining liquid; stir in 1 c sour cream; heat gently.

Italian Pot Roast

• 1/2 c canned Italian tomatoes;
• 5small cloves of crushed garlic;
• 2 medium onions, cut in half;
• 3 sprigs parsley;
• 2 bay leaves;
• 2 t salt
• 1 t pepper
• 1 t dried basil
• 1/2 t dried thyme

Remove to warm platter. The remaining liquid is the sauce; skim fat from the sauce and serve.

Yankee Pot Roast

In Dutch oven or deep heavy kettle, brown a lean 4-6 pound brisket of beef (chuck or round roast) in 1/4 c oil; brown the roast well on all sides. Add 1/2 c beef broth and reduce heat. Add:

• 4 carrots cut into 1-inch pieces;
• 2 medium onions, cut in half;
• 1 parsnip, sliced;
• 1 celery root, peeled and sliced, or 1 celery heart, sliced;
• 8 peppercorns;
• 4 whole cloves;
• 2 whole allspice;
• 1 whole nutmeg;
• 1 bay leaf.

Remove roast and vegetables to warm platter. The remaining liquid is the sauce; skim fat from the sauce, add salt to taste, and serve.

Roulades

• Two pounds round steak cut very thin. Use mallet if necessary.
• 4-5 onions, sliced;
• Bacon slices, cut in half if necessary;
• Salt;
• Pepper;
• Mustard;
• Worcestshire sauce.

Roll up and tie or secure with toothpicks.

Place in Dutch oven and brown in hot fat or oil. Add 1 c water, some whole peppercorns, Worcestshire sauce, bay leaf and paprika.

Simmer 1.5 hours, or until done. Remove roulades. Thicken with flour and more seasoning. Serve with boiled potatoes.

Sweet and Sour Red cabbage: Combine and cook 5 cups red cabbage, 1/3 c vinegar, 1 c sliced green apples, 1/4 t nutmeg, cloves, scant 1T salt, 3T water, and 1/4 t pepper for 1.5 hours.

Bring to a boil and the reduce heat to low, then cover and simmer until cabbage is tender, about 1.5 - 2 hours.

Stuffed Cabbage

I found this recipe carefully clipped and glued to an index card, but the version I remember Mom making used cooked rice and cooked meat and baking the cabbage rolls.

Boil a five-lb head of cabbage, covered, for about 5 minutes so that leaves are soft enough to roll.

To make the filling, combine:

• 2 lbs. chopped meat
• 1 t salt
• 1 grated onion
• 1 t lemon juice
• 3/4 c uncooked rice

To make the sauce, combine:

• 1 grated onion
• 1 8-oz can tomato sauce
• 1 6-oz can tomato paste
• 6T grape jam
• 1/2 T salt

A variation from Southern Dancer magazine: Presoak rice in water for 5-10 mnutes; add 2-3 diced fresh tomatoes and 2-3 minced garlic cloves to filling. Boil covered with water and tomato sauce and whole garlic cloves for 15-20 minutes.

BabaYagaMusic.com
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2014 by Maura Enright
© means the content is copyrighted.
Your links to this content are much appreciated.
maura@babayagamusic.com