Posted by ehme on September 14th, 2011 in baking, cookies, Green Recipe Box
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1 pint of flour (two cups)
1 cup sugar
1/4 tsp of soda
1/2 tsp C.T (ed note: I am betting this is cream of tartar)
1/2 cup butter scant
2 eggs beaten lightly
1 tsp vanilla
Sift dry ingredients, mix with butter like pie crust, add eggs and vanilla, roll thin, bake in hot oven. ED note: Sprinkle cookies with sugar before baking.
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The New Meadows Inn is a restaurant that still exists in Bath, Maine. I am not sure how you get a pint of flour. Good luck with that.
Update 9/15/11: I received an email from Rhoda, who is the Granddaughter of the woman who invented this cookie. She wanted me to know that the New Meadows Inn is now closed. Also a pint of flour is two cups, which is good to know, in a common sense sort of a way, and when you make the cookies…they get sprinkled with sugar before you bake them. This has always been one of the most popular recipes that I posted, so it is very nice to have more information on it! Thanks Rhoda and Grandma Bailey!
Posted by ehme on June 23rd, 2011 in Uncategorized
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I’ve spent a good portion of my day moderating spammy comments here on this site that I haven’t even updated in a year. What a pain in the ass.
Since I no longer do the cooking in my house, this site is a complete waste of time. Time to go private…if I can figure out how to do that. hmm.
Hey spammy comment people! I hope you get a paycheck for this shit. Middle finger pointed squarely at you. Both of them in fact.
Posted by ehme on March 23rd, 2010 in Mexican
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- 3 T. olive oil
- 3 T. chili powder
- 4 garlic cloves, pressed
- 1 tsp. dried oregano
- 1 1/2 c. canned crushed tomatoes with added puree (from 28 oz. can)
- 1 1/2 c. low-salt chicken broth
- 5 T. tomato paste
Heat oil in heavy large saucepan over medium-high heat. Add spices; stir one minute. Stir in remaining ingredients. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Salt and pepper to taste.
–from bon appetit. I think.
Posted by ehme on March 22nd, 2010 in Appetizers, Asian, Healthy or something like it, not quite recipes, Quick, vegetables
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Or…how to turn a lovely vegetable into a butter and salt soaked bowl of tastiness.
Steam one pound of sugar snap peas until crisp tender.
Combine 5 tsp. melted butter, 1 T. low-sodium soy sauce, 1 tsp lemon juice and a couple of twists from the pepper mill.
Drizzle over peas.
TADA!
–From Cooking Light.
Posted by ehme on March 21st, 2010 in Asian, pork, salad
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- 6 oz. uncooked rice vermicelli
- 1/4 c. rice vinegar
- 1 T. honey
- 3 T. mirin (or 2 T. sherry plus 1 T. sugar)
- 2 T. water
- 1 T. fish sauce
- 1 c. julienned carrots
- 3/4 c. thinly sliced red bell pepper (1 small pepper)
- 1/2 c. thinly sliced green onions
- 1/3 c. thinly sliced basil
- 1/4 c. dry roasted peanuts
- 2 T. hoisin sauce
- 1 tsp rice vinegar
- 1 tsp ground fresh ginger
- 1/2 tsp minced garlic
- 4 oz. boneless center cut pork loin chops
- salt and pepper
Preheat broiler.
Cook noodles according to package directions. If package directions are in Chinese, search the internet for half an hour trying to figure out how to cook them. Or you can soak your noodles in cold water for half an hour, and then put them in a small colander and dip them in boiling water for 30 seconds. Drain and rinse under cold water; drain. Place noodles in large bowl. Add 1/4 c. vinegar and next four ingredients. (Through fish sauce); toss well. Top with carrots, pepper, green onions, basil and peanuts. (And whatever you want. Because who really follows a recipe for salad?)
Combine hoisin and next three ingredients. (Through garlic) Use that ginger that comes in a tube and pre-minced garlic. So worth it. Season pork with salt and pepper; place on broiler pan treated with cooking spray or covered with aluminum foil. Brush half the hoisin mix over the pork; broil 3 mins. Turn over and repeat. You might have to do the second side a couple more minutes to make sure it is done. Serve pork thinly sliced over salad.
Posted by ehme on March 20th, 2010 in baking, bread, cooking for a crowd, favorites, Italian, things i will actually make
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- 7 cups white bread flour or “00″ flour or 5 cups white bread flour or “00″ flour, plus 2 cups semolina flour
- 1 T fine sea salt
- 2 (1/4-ounce) packets active dried yeast
- 1 T sugar
- 4 tablespoons extra-virgin olive oil
- 2 1/2 cups warm water
Mix water, sugar, yeast and oil together and let set. In a large bowl, or on the counter sift out flour and salt. Make a well in the middle. Slowly mix flour into liquid. Once dough is cohesive, knead until dough is smooth and elastic. Cover, let rise in a warm place for one hour or until double in size. Knead briefly, cut into 6-8 pieces, depending on what size pizza you want.
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I’ve tried this recipe a million times, and it always works best for me when I use the 00 flour with the semolina. This recipe makes a ton of dough, but I like making large pizzas, so I usually only get four pizzas out of it, six if I roll them super thin. I usually roll out the pizzas about 15 minutes before they will be going in, and I cook them at 450 for about 15 minutes, on a pizza stone or the back of a baking sheet if I am making a huge one. Sprinkle some corn meal or semolina on whatever surface you are cooking them on and they will slip right off. You can freeze this dough really well, just take it out of the freezer and toss it in the fridge the night before you want to make pizza.
Posted by ehme on November 12th, 2009 in Casseroles, Chicken, classics, comfort food, funeral food, Potluck, Recession Recipes, Teapot Recipe Box
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- 2-4 c. diced turkey
- 2 c. turkey broth
- 1 medium onion, sliced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 clove garlic, on pick (No idea what that means…can someone enlighten me?)
- 2 whole cloves
- 1/2 c. flour
- 1/4 c. butter
- 2 c. cream or evaporated milk
- dash nutmeg
- 1 tsp. lemon juice or vinegar
- salt and pepper
Simmer broth, vegetables, and cloves until tender. Remove garlic. Thicken with roux made with flour and butter. (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.) Blend in milk, nutmeg, juice, seasonings, and turkey.
Taste. Adjust.
Pour into a 2 1/2 quart casserole.
Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller. Cut into squares and arrange on top of the turkey mixture with spaces in between. Bake at 350 for 20-25 minutes.
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This sounds so good. Too bad it is hot and sticky out and is not at all appropriate for the middle of July. Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm. Ah technology.
Posted by ehme on November 11th, 2009 in baking, comfort food, desserts, Recession Recipes, Teapot Recipe Box
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- 1 9″ crust
- 3 c. chopped apples
- 3/4 c. sugar
- 3 T. flour
- 1/8 tsp salt
- 1 c. sour cream
- 1 1/2 T. sugar plus 1 tsp cinnamon
Combine flour, sugar, salt. Add sour cream. Beat until smooth. Stir in apples, put in pie crust. Mix sugar and cinnamon and sprinkle on top. Bake @ 425 for 15 minutes, then 350 degrees for 35 mins.
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I am assuming this is a two crust pie. Please let me know if you have ever made a one crust Sour Cream Apple Pie.
Posted by ehme on September 24th, 2009 in comfort food, Newspaper recipes, seafood, Soup, things i will actually make
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From the local free paper that I am reading while pretending that I am working. They grabbed these from Leslie Glover Pendleton’s Simply Shellfish cookbook. Squash soup holds many memories of college for me, and crabs are always good. Don’t puree your squash soup. Pureeing is for wimps. Just mash it up good.
- 2 lbs. butternut or calabaza squash
- 1 medium onion, chopped (about 1 1/2 cups)
- 1/2 stick butter (4 T.)
- 2 cups bottled clam juice (mmm…Clamato) or shell stock
- 3 T. coarsely grated peeled fresh ginger (about a three inch piece) (have you seen those fancy tubes of ginger in the produce section of the grocery store? They are awesome! No more withered pieces of ginger in the vegetable drawer making me think that someone left a dessicated finger in my refrigerator!)
- 1 tsp salt
- 1/4 tsp. pepper
- 2 T. fresh lime juice
- 1/2 lb. fine-quality crab meat, checked for shell and pieces of cartilage
- Chopped basil, cilantro and croutons for garnish (optional)
Halve the squash, scoop out the seeds, and peel with a vegetable peeler. Cut the squash into 1/2 in. cubes; there should be about 5 cups.
Cook the onion in the butter in a heavy pot over moderate heat for five minutes. Add the squash and cook, stirring occasionally, for ten minutes, or until the squash is easily mashed with a fork.
Puree the soup (really, don’t.) in a blender or food processor in batches (it is so messy, and really, what is the benefit?) and return to the pot. (Have you ever scraped squash puree off the ceiling? So unfun.) Stir in the lime juice and crab.
The soup can be made a day ahead, covered and refrigerated, or frozen for 3 months. (Let cool, uncovered, before freezing.)
Serve the soup hot. (Really? Hot soup? Wha?)
Makes about six cups. Serves 4 to 6.
