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.

• 1 1/2 c. all purpose flour
• 1 1/2 tsp salt
• 1 package Fleishman’s dry yeast
• 1 c. very warm water (120-150 degrees)
• 2 tsp peanut oil
• 2 c. whole wheat flour
• Pam spray
• 1 15 1/2 oz jar pizza sauce
• 8 oz. shredded mozzarella cheese
• toppings of choice

Mix 1 cup flour, salt and yeast.  Add warm water, beat 2 mins at medium speed, scraping bowl occasionally.  Add oil and 1/2 c. wheat flour.  Beat 2 mins at high speed.  Stir in remaining wheat flour and enough white flour to make a stiff dough.  Knead on floured board five minutes.  Spray a bowl with PAM.  Set dough in bowl, turn to grease top.  cover and rise in warm place 30 mins.  Spray 15x10x1 pan with PAM.  Punch down dough.  Roll and stretch to 17×12.  Place in pan making rim at edge.  Bake at 450 for 8 mins.  Spread with sauce, cheese and toppings.  Bake 10-12 min more or until brown.

• 1 lb round steak, 1/4 to 1/2 inch thick
• 2/3 c. water
• 1 (4 ounce) can sliced mushrooms
• 1 envelope onion soup mix
• 1 cup sour cream
• 2 T. flour
• Buttered noodles

Trim fat from meat. Cut in small pieces. Heat fat in skillet or chafing dish. When you have about 3 T. melted fat, remove trimmings. (If fat coating is thin, add butter to make 3T.) Brown meat quickly. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling. Blend sour cream and flour; add mixture. Cook and stir until mixture thickens. (If using a chafing dish, keep over hot water.)  Serve over hot noodles.

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What???  No condensed soup?

• 4 squares BAKER’S Semi-Sweet Chocolate (or 4 oz chocolate chips)
• 2 T. milk
• 1 T.  butter or margarine
• 1 prepared graham cracker crumb crust (6 oz)
• 2 medium DOLE bananas, sliced
• 2 1/2 c. cold milk
• 2 pkgs. (4 serving size) JELL-O Vanilla or Banana Cream Flavor Instant Pie Filling or Pudding
• 1 1/2 c. thawed COOL WHIP Whipped Topping

Microwave chocolate, milk and margarine in medium microwavable bowl on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds.  Stir until chocolate is completely melted.  Spread evenly in crust.  Refrigerate 30 mins or until chocolate is firm.  Arrange banana slices over chocolate.

POUR milk into large bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Let stand five minutes.  Spoon over bananas in crust.  Spread with whipped topping.

REFRIGERATE four hours or until set.  Store  leftover pie in refrigerator.

(You may also use sugar free Jell-O and COOL WHIP Lite Whipped Topping)

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As I always point out on recipes that are blatently promoting their brands, if you use store brand or competitors products, the recipe will not work and will actually explode in your kitchen.  for reals.

In medium saucepan cook onions, covered in 1/3 c. water for 2-3 minutes.  Thoroughly stir together cornmeal, flour, baking powder, and salt.  Stir in 1 c. cold water.  Gradually stir cornmeal mixture into onions.  Remove from heat add butter stirring to melt.  Using 2-3 T. for each hushpuppy, drop into cornmeal filled pie plates.  Roll in meal, form oblong shape.  Fry in deep fat @ 365 for 3 minutes.

Cream together sugar and shortening.  Add eggs, and blend.

Sift together dry ingredients, and add alternately with milk.  Add vanilla.

Drop by tablespoon on greased cookie sheet.  Bake at 350 for ten minutes.

FILLING:

Combine 1/2 c. milk and 2 T. flour.  Cook until thick.  Cool.

Add 1/4 c. shortening, and 1/4 c. oleo, 1/2 c. sugar, 1/2 tsp. vanilla.  Beat until creamy and thick.

Put filling between 2 cookies, to make a sandwich.

These can be kept for days by wrapping in waxed paper.  They can also be frozen.

Mrs. Rose L. Jordan.  Cape Elizabeth, Maine.  From the 1958 Maine March of Dimes Cookbook.

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True confession time.  I have lived in Maine over ten years, and I have never had a Whoopie Pie.  They always look so huge and garish and blorpy.  Reading the recipe for this filling makes them seem even less appetizing.  How can a blob of shortening and margarine with some milk in it be tasty?  I would make the cookies and fill them with my fantastic homemade whipped cream.  Because then I think they would taste like Wafer Cake, and that is my favorite thing in the world.  But the two dollar (four dollar in the summer!) smashed and stale Whoopie Pie down at the Cumberland Farms?  No thank you.

Technorati Tags: Maine recipes, whoopie pies, chocolate, march of dimes recipes, 1958 recipes

Place meat in large bowl.  Add all ingredients and mix thoroughly.  Place 1 T. of mixture in parboiled cabbage leaves, or grapevine leaves, and fold over on all sides.

Place stuffed leaves in deep sauce pot, and cover with any meat or chicken broth or bouillon, to which 1/2 c. tomato paste have been added.  Cook over low heat for one hour.

Note:  Grapevine leaves may be purchased in any grocery store which specializes in imported foods.  They usually come in jars or cans, packed in brine, and should be thoroughly rinsed in boiling water before used.

–Helene Giftos Cape Elizabeth, Maine from the 1958 Maine March of Dimes cookbook

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I heart stuffed grape leaves.  I have never had the courage to try stuffed cabbage….cabbage and I don’t get along so well.

• 1/2 lb. Crisco  (if you are awesome you will forget the Crisco and use butter or lard)
• 1 c. boiling water
• 4 c. flour
• 1 T. water

Filling:

• 8 potatoes peeled and cubed
• 1  rutabaga, peeled and cubed
• 1  pound  ground beef  (i use steak, sliced thin or cut in chunks–you can use whatever meat you like, I won’t tell)
• 3 Vidalia onions chopped
• 1 T. salt  (the original recipe calls for 2, but it is super salty.)
• 1 T. pepper

Crust:

Pour boiling water over the lard, stir until lard is dissolved.  Add salt to flour and combine with lard mixture.  Mix to form ball.  Divide into eight balls, flatten each slightly, wrap in saran wrap and let sit in refrigerator at least one hour.

Filling:

Combine all ingredients in large bowl.  Roll out each  crust until 1/8 inch thick on well-floured surface.  Will be about the size of a plate.  Place one cup of filling on  each circle.  Place a tsp. of butter on top of each filling before sealing.  Fold in half and seal with a bit of water. Go over the edges with a fork to make sure the are super sealed.  Cut a slit in top of each, place on a baking pan and bake at 425 for 15 minutes and then at 350 for sixty minutes.  Serve with ketchup or Harriet’s Hotpants Mustard.

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This is one of my all time favorite foods. Every time I re-read American Gods I make these.  I would like it for dinner tonight, but I am not getting it.  Boo.

Macaroni Salad

•  1 pound macaroni
• 1/2 c. sweet pickles
• 1/2 cup onion, chopped
• 1/2 c. bell pepper, chopped
• 1 dozen boiled eggs, sliced
• 4 T. sugar
• 2 c. mayonaise
• 1/2 tsp paprika
• 1 tsp salt

Boil macaroni for about 15 minutes.  Mix all other ingredients together, pour over macaroni and mix well.

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This recipe came from one of those page a day calendars.   It is from the weekend of March 9/10 and apparently in the UK that is “Mothering Sunday”.  This is the macaroni salad that you would find at a family reunion, congealing on the table while everyone plays horseshoes and drinks Rainier.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Cooking Light December 2005

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really good with cucumber salad.