TRAINING WHEELS FOR THE
KITCHEN
BOOKS
IN THE SERIES
An Old Scouter
Talks Hiking
Revised 1995
An Old Scouter Talks
Winter Camping
Revised 2002
From The Campfire to the
Kitchen
An Old Scouter
Talks Cooking in the Kitchen
Published 1992 - Out
of Print
An Old Scouter
Talks Frontier Cooking
Published 1992
An Old Scouter
Talks Wilderness Backpacking
Revised 1995
An Old Scouter
Talks Outdoor Survival
Published 2002
Training Wheels for the
Kitchen
Published 2004
ABOUT THE AUTHOR
James T. Thompson (Mr. T.)
Mr. T. started his scouting in this council in the mid-1940s. For years
he was associated with, and Scoutmaster of a year-around camping and
backpacking troop. He holds the Silver Beaver Award and Vigil Honor in the OA.
He currently serves as Council High Adventure Chairman, and as an Area V Camp
Visitation Specialist.
TRAINING
WHEELS FOR THE KITCHEN
ACKNOWLEDGEMENTS
All of the recipes in this
publication came from my recipe box. I can’t recall where they all came from,
and only a few are mine.
When I see a recipe that
looks like it might be good, or I eat something I really like, I get the recipe
and write it down. Sooner or later I may get around to trying it. The first
time I prepare a recipe, I follow the original exactly. If I don’t like the
results, I throw it away. If I like it, or feel that it has potential, I put it
on a recipe card and file it in my recipe box.
When I subsequently
prepare the recipe, I often make adjustments. Original ingredients may have
been too much or too little for my taste, so I make adjustments. Something may
be called for that is not available, so I make substitutions. Sometimes I feel
that something should be added, so I add it. Sometimes I feel that steps could
have been combined, so I combine them. If my changes are for the better, I make
the changes to my recipe card. This is part of the fun of cooking, and why
there are so many recipes for essentially the same thing.
I would like to thank and
acknowledge all of the family, friends, cookbooks, newspapers, magazines, TV
programs, cans, boxes, and packages that contributed to this publication.
This cookbook is for you, if you meet any of the following criteria.
1. You feel that you wouldn’t know what to do, if left alone to cook a real dinner.
2. You cook, but are always on the lookout for recipes that are easy and inexpensive.
3. Never spent much time in the kitchen, except to eat and snack.
4. Always felt that cooking was a mystery your mother knew, but never shared.
5. Tried to cook once, failed, and never tried again.
6. Know you are spending too much on you food budget.
7. Panic at the thought of preparing Christmas dinner, or a meal for a special friend, or a group.
8. Your bread always comes in paper or plastic.
9. Pies were those great tasting things your grandmother baked.
10. Your cooking is confined to cans and microwave.
This is not a fancy cookbook. There are no pretty pictures, and it doesn’t count calories, fats, or carbohydrates. Recipes are plain, simple, inexpensive, and sufficient in number to give you a good start.
Since writing my first booklet on cooking, An Old Scouter Talks Cooking, I have given talks and conducted classes on cooking and baking to scouts and scouters. It seems to be a subject of never ending interest, especially when there are samples to be eaten.
When I first wrote From the Campfire to the Kitchen it was to encourage young scouts to start cooking in the family kitchen. In writing this cookbook, I hope to encourage all family members, and individuals living on their own, to start discovering the fun and creativity they can have in the kitchen.
My interest in cooking started when I baked my first potato in mud on a Boy Scout campout. One Christmas I was given a book that had some recipes, and my first attempt to following a recipe resulted in cream puffs. In college, I took a cooking class because it fit my schedule, it was considered a lab class, and it was full of coeds. I was excited when I had my first recipe published. My wife has provided encouragement by letting me play in her kitchen. The older we get, the more encouragement she provides.
Over the years, I have noted that there is a lot less cooking taking place in many homes. Quite a few individuals, male and female, simply do not no how to cook. A lot of people must be buying cookbooks, based upon the number for sale in the bookstore, but I suspect that there is more looking at pictures than practical application.
Some families let their activity schedules determine what, where, and when they all eat. In doing so, they miss the family time of eating together. The feeling of creativity that cooking can provide is being lost. Families get into food ruts, and they usually end up spending a higher proportion of their income for food. Eating together, and taking time to enjoy the food and conversation is quality time.
Many singles are running the same rat race when it comes to eating. Breakfasts are simple, or often just a cup of coffee at the office. Lunch is usually fast food, or skipped for some shopping. Dinner, is often a fast food restaurant, delivered pizza, or some sort of take out, picked up on the way home. There is the occasional fancy restaurant for a special night out.
The singles cupboard has a few cans, a bag of chips, and some cold cereal. The refrigerator has some milk, juice, outdated eggs, and a package of salad mix that is turning brown. The freezer has a couple of frozen dinners, and some small packages of questionable contents. Their budget is being eaten up from eating out.
Many singles sit at home alone, nibbling away, and wondering if the world is going to pass them by. To these individuals I say, start cooking, and asking friends over for dinner. The expense can be minimal, and the friendships priceless. If you have a special friend, your ability to cook a decent meal can be impressive.
Making salads and raw vegetable platters are a good way to start finding your way around a kitchen. The key to any salad or raw vegetable platter is to make sure that your vegetables are fresh, clean, cool and crispy.
To avoid chemicals and bacteria that may have been added to your vegetables in the growing, picking, processing and marketing, it is important that all vegetables be scrubbed and/or thoroughly rinsed with fresh water. Head lettuce can have the stem cut out, be totally submerged in cold water for a few minutes, then well drained. If you happen to have a spin dryer, rinse the leaves well, and spin dry.
A plate of raw vegetables, cut so they can be eaten with your fingers, adds color and variety to a dinner table. It can also serve as an appetizer when you have company over.
Sticks of celery, carrots, buds of broccoli, cauliflower, radishes, slices of turnips, jicama, cucumber, mushrooms, etc., all lend themselves to be eaten this way. If you want to fancy it up little, serve them with a dip.
Rather than buying one of those boxed dips at the store, make the dip yourself. You will save money, and you can develop your own special dip.
1/2 cup of cottage cheese
1 Tablespoon of milk
Blend smooth with a fork.
Add about 1 teaspoon, or so, of
whatever you think you might like.
Chopped onion, green chili, olives, crumbled blue cheese, etc.
8 OZ. Cream cheese (softened)
8 oz. Sour cream
2 Tablespoons catsup
1 teaspoon prepared mustard
salt to taste
Blend well and refrigerate 4 hrs. before serving.
Salads can be anything from a wedge of lettuce to a bowl full of a variety of vegetables. The key is having your vegetables clean, cool and crisp. A tossed salad should have the vegetables cut or torn so that when you stick in your fork, you don’t come out with a whole head of lettuce. Head lettuce forms the base for most tossed salads, but don’t stop there. Try using different varieties of lettuce or spinach as your basic greens. You can now buy packaged mixed salad greens, and some stores offer a mix in bulk, but you pay the price. Add a variety of items to make your salad unique. Some possible additions are: tomatoes (chopped, sliced or cherry), green onions, broccoli or cauliflower buds, slices of celery, carrots, cucumbers, cooked beets, mushrooms, etc. Add bacon bits, sliced water chestnuts, chopped or sliced hard boiled eggs, strips of meat or cheese, nuts, or seeds.
The salad dressing that you put on your salad adds to the taste. Most people have a favorite dressing that they buy at the store, and these are O.K., but you can make your own. There are a lot of different recipes. The basic dressing is oil and vinegar. The ratio is 1 part vinegar to 3 parts oil. You can change the taste depending upon the type of vinegar and oil you use. The most common vinegars are: white, cider, white wine, red wine, and balsamic. Most cookbooks will say to use virgin olive oil, but any grade of pure olive oil will do nicely. Most commercial dressings never see olive oil, so any good oil such as corn, soybean, etc. will work. Adding herbs and spices such as garlic, basil, etc. will also change the taste.
3 Tablespoons of olive oil
1 Tablespoon balsamic vinegar *.
Pinch of salt
Dressing should be mixed well, and poured over salad, or
if you want to be sure all the salad has some dressing, shake
salad and dressing together in a plastic bag. Serve right away.
Unless you are a gourmet, don’t buy the real expensive balsamic vinegar.
JT’s SWEET BLUE CHEESE DRESSING
1/3 cup white vinegar
1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1 Tablespoon dried minced onion
add
2 to 3 ounces of crumbled up blue cheese
1 cup vegetable oil
Shake well in a bottle, or mix in a blender. Makes about 2 cups.
Store in refrigerator.
2 Tablespoons white vinegar
3 teaspoons of sugar
1/2 teaspoon celery seeds
a pinch of salt
Add
1/2teaspoon olive oil
1/2 cup mayonnaise
Makes enough dressing for about a half-head of shredded cabbage.
When talking about salads, let’s not forget gelatin (such as Jell-O) salads. These can be molded in a variety of shapes, and are refreshing and attractive when served on a fresh lettuce leaf. All you have to do is prepare a box of gelatin, according to directions, and add about 1 cup of your favorite raw vegetable(s), chopped or shredded. It has been my experience that lemon flavored gelatin works best with raw vegetables. To get your salads out of individual molds, dip the bottom of your mold in warm water, and turn out on a lettuce leaf. If molded in a flat pan, cut portions and lift out with a spatula.
1 small box of lemon gelatin
(Prepared according to directions)
1/2 cup shredded carrots
1/2 cup of chopped celery
Place in molds and refrigerate until set.
1 small box of lime gelatin
(Prepared according to directions)
1/2 cup well drained crushed pineapple
1/2 cup well drained cottage cheese
Place in molds and refrigerate until set.
This is the only salad where it is proper etiquette to use your
fingers.
1 head of romaine lettuce
2 hard boiled eggs, chopped
Parmesan cheese, grated
Fresh lemon juice (1 part)
Olive oil (3 parts)
Dash of Worcestershire sauce
Salt and pepper
Mix the dressing.
Place lettuce leaves and dressing in a plastic bag, and shake well.
Place leaves on plate or large bowl, facing open.
Base of leaf should extend over edge (easy to pick up).
Sprinkle on eggs and cheese.
Pick up a leaf, and start eating.
By now you should realize that making salads is no big deal, and that making your own special dressing is simply a matter of giving it a try. A nice salad, and a loaf of warm bread can be a special meal.
Just remember, fresh, well-washed, cool, and crispy are the real keys to a great salad. The most expensive salad dressing in the world cannot cover for dirty, wilted, room-temperature vegetables. When eating out, the condition of the salad can be a good indication of the care taken with what follows.
Since the first primitive threw bones in a clay pot with water, boiled them, and drank the broth, people have been making soup. The broth or stock is the heart of any soup. In the old days most wood stoves had a stock pot simmering on the rear. All trimmings, bones, and leftovers went into it. Today most individuals only put on a stock pot when they want to make broth. Most rely on canned commercial broth.
You can make a broth using all fresh ingredients such as inexpensive chicken parts, ham hock, or soup bones from your butcher. To which you add rough cut onions, celery, bell pepper, carrots, and then cover with water.
To the frugal cook, chicken or turkey bones, ham bones, leftover meats, vegetables past their prime, vegetable peelings, onion ends, carrot tops, etc. are all fair game for the stock pot. Remember, it is strained and you will only use the broth.
Contents of the stock pot should be simmered (not boiled) for at least an hour or longer, and strained. The result will be broth for your soup.
The seasonings, vegetables, pastas, etc. that you add to your broth is strictly up to you, and you simply simmer until everything is tender.
At other times you may want to follow a recipe, and start out with all fresh ingredients.
There are those cold, windy days when bowl of soup or chowder sounds great, and a quick bowl of soup and a sandwich are all you have time to put together. On these days there are many excellent commercial soups and chowders, and some are hard to beat.
A smart kitchen will be well stocked with canned and dried soups, as there are a lot of good recipes that use commercial soups as a base. Canned soups can be combined for different flavors, or you can add items to them.
Soup Combinations: Condensed Cream of mushroom and Chicken noodle.
Condensed Bean and bacon with Vegetable.
Condensed Cream of celery and Cream of chicken.
Soup Additions: Pastas or rice to Cream of tomato or Cream of chicken.
Diced green chili to Cream of tomato or Cream of chicken.
Stir a beaten egg into a can of hot Chicken broth ( Egg Drop ).
Don’t laugh until you try it.
4 Cups of finely chopped lettuce
1/4 Cup chopped celery, including tops
1 small white onion, chopped
5 Cups chicken broth ( 3- 14oz. cans)
5 Tablespoons butter
1/4 Cup flour
3 Cups whole milk or cream
Dash of nutmeg
Put vegetables on pot with chicken broth, cook until tender.
When cooked, put in blender and puree.
In a pan, make a white sauce using butter, flour and milk.
Add vegetables and white sauce. Simmer
If you want to thicken up the soup, use instant mashed potatoes.
Serve on bowls and sprinkle with dash of nutmeg
Serves 4
1 can Cream of chicken soup
1 can of water
2-3 roasted green chilies, chopped
3 corn tortillas, cut into about 1/2 squares.
Sharp cheddar cheese, shredded
Mix soup and water until smooth.
Add chilies and tortillas
Bring soup to a bubble, simmer 3-4 minutes
Place in bowl and sprinkle cheese on top.
Serves 2
The extra onion makes the difference.
1 package of dry French Onion Soup mix (1 qt. size)
1 large sweet onion, quartered and sliced thin
2 Tablespoons butter
Grated Parmesan cheese
Onion and/or garlic croutons
Saute onions in butter until they become clear.
Mix soup according to directions, and add onions.
Bring soup to a bubble and let it cook according to directions on package.
Place in bowl, top with onion flavored cuoutons.
Sprinkle on a generous portion of parmesan cheese.
Serves 4
2 Tablespoons cooking oil
1 large sweet onion, diced
1 clove garlic, minced
1 can (16 oz.) tomato sauce
1/4 teaspoon baking soda
1 quart water
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked elbow macaroni
1 can (16 oz.) Bush’s Original baked beans*
(*Different beans, different taste)
2 Tablespoons real butter
*
Use a 3 quart sauce pan.
Saute onion and garlic in cooking oil.
Add tomato sauce, stir in baking soda, simmer a couple of minutes.
Add water, salt, pepper, and macaroni.
Simmer for about 20 minutes. Stir occasionally.
Add beans, stir, simmer about 5 minutes. Stir in butter.
Serves 4-6 persons.
A family favorite
4 slices of bacon, diced
1 small onion, diced
1 16 oz. can of whole corn, with liquid
1 16oz. can of cream style corn, with liquid
1 quart whole milk
1/4 cup instant mashed potatoes
Salt and pepper to taste
Fry bacon until crisp.
Saute onion in bacon drippings.
Combine onions, bacon, and milk. Simmer 10 minutes.
Add corn and stir in instant mashed potatoes.
Heat until boiling. Simmer briefly.
Season to taste.
Serves 4
1 cup dried navy beans (or other white bean)
1 medium onion, diced fine
2 large carrots, diced fine
1 can (10 oz.) diced tomatoes and green chilies
1 1/2 quarts of cold water
2 cups of milk
2 Tablespoons of raw rice
1 teaspoon salt
*
Use a large pot.
Wash and look beans. Place in pot and cover with lots of water.
Bring to a boil, and boil for 2 minutes.
Cover pot, remove from heat, and let sit for 1 hr.
Drain off water. Add 1 1/2 quarts. of fresh cold water.
Cover beans and cook until partly tender.
Add onions, carrots, tomatoes, and salt.
Simmer until all is tender.
Add water, as needed, during cooking to prevent from cooking dry.
When all is tender, run through blender or mash with a potato masher.
Add milk and rice.
Simmer until rice is done. Add milk to get desired consistency.
Serves 4 - 6 persons
CHICKEN AND DUMPLINGS
A meal in itself.
2 cans
(Other brands, don’t taste the same in this recipe).
4 soup cans of milk
2 small cans (5oz.) boned chicken*
1 cup frozen peas
2 cups Biscuit mix. Mixed into a soft dough.
*
In a large pot with a lid.
Mix soup with milk.
Stir in chicken and peas.
Salt and pepper to taste
Bring to boil, reduce heat, and spoon biscuit mix on top.
Cook for 10 minutes, cover, and cook additional 10 minutes.
Serves 3-4
*Instead of using canned chicken, you can simmer a couple of chicken leg quarters (with diced onion, celery, carrot, ½ bay leaf, pinch of thyme, salt and pepper) until very tender. Remove meat from bones, and dice. Strain and save the stock for use later.
I don’t much care for the commercial individual pot pies that you buy frozen. The following recipes, using canned soup, are easy, tasty, and freeze well. Mix a double crust recipe of pie crust (see pie crust recipe). Line pans with crust, add filling, add top crust,, and prick a few air holes in top crust. Place on flat pan (to catch any bubble over), bake at 400 degrees for 30-40 minutes, or until crust is golden. Fillings can make 4 small 4 inch pot pies, or 1 large 9 pot pie.
BEEF POT PIE
FILLING
1 can (18.8oz.) of
1/2 cup onion, diced
2 Tablespoons cooking oil
Roughly, 1 to 2 cups frozen vegetables, thawed
(Use mixed vegetables, or combinations according to taste).
*
Thaw vegetables, and drain off any liquid.
Saute onion in oil
Mix soup, onion, and vegetables. Simmer briefly. Salt and pepper to taste.
Spoon mixture into pie shells.
1 can
(18.8oz.)
1 5oz. can of chicken
Roughly, 1 to 2 cups frozen vegetables
(Use mixed vegetables, peas, or combinations according to taste).
*
Thaw vegetables, and drain off any liquid.
Mix soup, chicken and vegetables. Simmer briefly. Salt and pepper to taste.
Spoon mixture into pie shells
Vegetables can be cooked in a wide variety of methods, but the method that holds color and flavor generally retains more nutrients. Probably the most common method of cooking is boiling, covered in a small amount of water, or by steaming in a French steamer inside the pan. There are some exceptions such as beets that should be covered with water. Besides boiling and steaming, vegetables can be pan fried, deep fried, baked, or broiled. The longer and harder you cook vegetables, the more color, flavor and nutrients will be lost. Don’t keep vegetables completely covered after they have been cooked. Let the steam escape.
Vegetables should be cooked until they just turn tender. Better to slightly under cook than over cook. Have your water boiling before you add your vegetables. Adding salt to the vegetables, after the cooking starts, helps retain firmness, color, and flavor. Most young fresh vegetables will still retain their natural sugars. When using older vegetables, a pinch of sugar will help the flavor.
When vegetables are to be peeled, peel as thin as possible to help retain nutrients. When vegetables are to be cut, help retain nutrients and flavor by cooking as soon as possible after cutting, and avoid soaking in water or exposed to the air for any length of time.
Many vegetables have a special twist that you can read about in most basic cookbooks.
Examples:
*Spinach, and other fresh greens can be cooked with just the water that clings to the
leaves after washing.
*When boiling corn on the cob, add some milk to the water. An enzyme action helps
makes to corn more tender and sweet.
*Beets are peeled after cooking to preserve their color.
*Green beans need snipping and stringing.
*Dried beans must be looked (checked for rocks) and well washed.
*Broccoli, Brussels sprouts, and Cauliflower benefit from being soaked in cold water for
10 minutes before cooking. Slightly salted water for the latter two.
*Eggplant needs to be salted and allowed to drain on a rack, if you plan to fry slices.
* Clean mushrooms with a damp cloth. If they must be washed, dry thoroughly.
Cooking in an aluminum pan will darken light colored mushrooms.
*Dipping tomatoes and peaches in boiling water a few seconds will make peeling easier.
Potatoes and sweet potatoes have always been an important part of many diets, yet many people make limited use of the cooking variations. When was the last time you had creamed potatoes? fried sweet potatoes?
We all know that onions are used in stews, sauces and on hamburgers, but how often do we use onions just for themselves? There are several new varieties of sweet onions that are great for eating.
Many new vegetables are showing up in the supermarkets as foods from other countries are introduced. Produce Managers can often provide recipes. Always remain open for trying different ways of cooking a familiar vegetable, or for trying a new vegetable that you have never seen before.
Speaking of vegetables, use of the soybean has been greatly
expanded in the
Select medium to large potatoes, scrub, cut out sprouts and bad spots,
Prick with a knife, and dry off. Rub the skins with
cooking oil to make the skins soft. Wrap in foil and place
In a hot oven (450) and bake for 45-60 minutes, or until
done. You test doneness by squeezing the potato,
with a CLOTH or POT HOLDER.
If the potato is soft, it is done.
When baking without foil, bake at 450 degrees for 45-60 minutes.
In the microwave, 2 medium potatoes usually cook in 10-15
minutes on high. Turn potatoes midway in the cooking.
Cooking time will vary depending variety of potato, number, and size.
Bake the potatoes as in baked potato. Cut potato
in half and scoop out the insides. Save the skin.
Mash the insides of the potatoes, adding milk, butter,
salt and pepper to taste as with mashed potatoes.
Then, add grated sharp cheddar cheese to the mashed
potatoes and mix well. Fill the potato skins with the
mashed potatoes, and sprinkle more cheese on top.
Place back in the oven until the cheese on top melts.
You can also add such things as bacon bits, chopped
chives, onions, or green chili to the mashed potatoes.
Peel 6 medium potatoes, remove bad spots, cut
into quarters, and boil in water until fork tender.
Drain well. Mash the potatoes with a masher. Be
sure to get out any lumps. While mashing, add 2-3
Tablespoons of butter, and just enough warm
milk to bring the potatoes to the desired stiffness.
Salt and pepper to taste. Then, add elbow grease
to your masher or use an electric mixer to whip
the potatoes. Makes about 4 cups of mashed potatoes.
Serves 4-6 persons.
The Irish have a good thing here.
6 green onions, chopped fine (bulb and 4 of green)
1/2 cup milk
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons butter, divided
1 envelope (4-5 servings) instant mashed potatoes
(You can use fresh mashed potatoes : See previous recipe)
2 cups of hot, cooked, finely shredded cabbage
*
In deep sauce pan, simmer onions in milk until tender.
Add water, salt, pepper and 2 Tablespoons of butter. Bring to boil.
Remove from heat, add instant potatoes, beat until fluffy.
Mix the cabbage into the potatoes.
Put into serving dish, and top with 1 Tablespoon of melted butter.
Note: When using fresh mashed potatoes, use the milk, onions,
salt and 2 Tablespoons of butter to mash the potatoes, add cabbage.
Serves 4 -5
This dish is excellent with the spiced corned beef.
Peel six medium sized potatoes, remove bad spots, and
slice about 1/4 inch thick. Put about 4 Tablespoons of
cooking oil in a 12 skillet and heat. Add the potatoes.
Stir potatoes around so that they get coated with oil
Fry uncovered on medium high heat until the potatoes
start to brown. Then cover the skillet and cook until the
are tender. Remove lid, and continue cooking until the
potatoes are brown and start to crisp. Salt and pepper.
Adding some thinly sliced sweet onions just before you
put on the lid really adds to the flavor. Serves about 4 people.
Peel 6 medium potatoes, remove bad spots, and slice
about ¼ thick. Butter the bottom and sides of a 2 qt.
baking dish. Plan to make three layers of potatoes in
the dish. Put in your first layer of potatoes and sprinkle
the following over the top.
1 heaping Tablespoon of chopped onions
1/3 cup of powdered milk
1 heaping Tablespoon of flour
1-2 Tablespoon of butter, cut into pieces
Lightly salt and pepper
Repeat until you have three layers. Add water until it
comes about half way up the potatoes. Cover the dish.
Bake at 350 degrees for about an hour, or until fork tender.
Variations: Add diced ham, slices of Polish sausage, or
shredded cheese to each layer. Serves 4-6 people.
*Sweet potatoes can be baked the same as white potatoes.
*Sweet potatoes are boiled, covered, with skins on. Peel after cooking.
*They may be mashed with butter, hot milk, brown sugar and cinnamon.
*If boiled until almost tender, they may be peeled, sliced, and
pan fried in butter. Add brown sugar and cinnamon to finish.
*If boiled until almost tender, they may be peeled, sliced, and
candied. Layer slices in a buttered baking dish. Add a little salt,
brown sugar or maple syrup, grated orange rind, and cinnamon.
Dot top with butter, and bake, uncovered, for 20 minutes at 375 degrees.
4 Tablespoons butter
2 large apples, peeled, cored, and sliced thin.
About 2 cups sweet potatoes, cooked and sliced.
1/2 cup brown sugar, packed.
Cinnamon and salt.
Preheat oven to 350. Use half the butter to oil
a 1 1/2 qt. covered baking dish. Put half the potatoes
in the pan, and layer on half the apples. Sprinkle
on half the sugar, dust with cinnamon, and a pinch of salt.
Repeat a second layer. Bake uncovered for 30 minutes.
Baste with juices, cover, and bake for 30 minutes more.
Serves 4-6 persons.
Take a large sweet onion. Cut ends, peel, and slice thin.
Place pan on medium heat and add about 2 tablespoons of butter.
Break up onions, add to pan, and toss to cover with oil.
Turn down heat and cover pan. Let onions steam until they
become clear and limp. Stir from time to time. Just before
they are completely done add about 1 Tablespoon of
Worcestershire sauce, and mix well.
These may be used to top a steak, hot dog, or hamburger.
Select large sweet onions, trim off ends, and peel.
Cut in half or quarters. Butter insides, salt and pepper.
Reassemble onion and wrap in foil. Place on pan.
Bake at 350-375 for 45-60 minutes, or until done.
These may also be baked on the grill for 30-45 minutes.
If you like, place in a covered baking dish (no foil),
and put in a microwave oven. Cook on high for about
15 minutes or until tender.
These are not the usual all coating, no onion, fried onions.
Use large sweet onions. Remove ends and peel. Cut into about 1/2 slices.
Break up slices and put into plastic bag. Add about 2 to 3 Tablespoons of flour.
Shake bag to coat the onions. Take a 2 1/2 quart. sauce pan and add about 2 of oil.
When oil is hot, (bubbles rapidly when you add a piece of onion),
add some onions (don’t crowd), and cook until golden. Remove and drain
on paper towels.
Don’t start eating before you finish cooking, or you will eat them all.
1 pound of dry pinto beans, look and wash.
1 teaspoon salt
1 teaspoon sugar
Put beans in a large pot, and cover well with water.
Bring to boil and boil for 2 minutes. Remove from heat.
Cover and let sit for an hour. Drain off water.
Rinse beans and refill with fresh water. Add salt and sugar.
Cook until beans are tender. Don’t let them cook dry.
This will give you very good basic pinto beans.
Options: while cooking, you can add a ham bone, diced bacon, diced onions,
red or green chili, brown sugar, molasses, catsup etc.
2 cans (15oz.) pork and beans, drained
1/2 large onion, diced
2-3 slices bacon, diced
1/4 cup brown sugar, packed
1/8 cup catsup
1/4 cup (scant) Sour mash whiskey
(the alcohol will cook off)
1/8 cup molasses
1 1/2 teaspoon dry mustard
1 1/2 teaspoon worcestershire sauce
*
Fry bacon, and remove while still limp.
Saute onions in bacon fat.
Mix everything together in covered baking dish.
Bake covered in pre-heated 375 degree oven for 1 1/2 hrs.
Remove cover, bake about another 1/2 hr.
During baking, add water, as needed, to prevent cooking dry.
Serves 4
For people who say they don’t like beats.
1/4 cup brown sugar (packed)
2 Tablespoons apple cider vinegar
1 Tablespoon butter
1/2 teaspoon caraway seeds
1/4 teaspoon dried minced onion
1/4 teaspoon dried oregano
Combine, and cook until reduced to about half volume.
Add
1 15 oz. can of sliced beets (about 2 cups), including liquid.
Simmer until flavors blend.
Serves 4-6
2 eggs, well beaten
2 cans cream style corn (15oz. size)
3/4 cup yellow corn meal
3/4 teaspoon garlic salt
1/2 teaspoon baking powder
3/4 cup cooking oil
1 can( 4 oz.) diced green chili, rinsed and drained (optional).
6 oz. sharp cheddar cheese, grated
Combine in a large casserole dish. Bake at 375 for 60-90 minutes.
You may want to turn heat down to 350 during last half hour.
Serves 4-6
An old standard.
1 small can condensed Cream of mushroom soup
1/2 cup of milk
1 teaspoon soy sauce
Dash of pepper
2 cans (15 oz.) of green beans, drained
1 can of Durkee French Fried Onions
In a 1 1/2qt. casserole dish, combine soup, milk, soy sauce,
and pepper. Stir in green beans and 1/2 the onions.
Bake at 350 for 30 minutes. Sprinkle remaining onions on top,
and bake for another 5 minutes.
Serves 4-6
4 cups of toasted bread cubes
(about 6 slices of bread)
1/4 pound of butter, melted
16 oz. can of tomato puree
1/2 cup water
1/2 cup brown sugar
1 bay leaf
1/4 teaspoon of baking soda
Salt to taste
*
Put bread cubes in a 2 qt. casserole dish.
Pour melted butter over cubes, mix well.
In a sauce pan, add tomato puree and water, bring to simmer.
Add baking soda and stir well.
Add sugar, bay leaf, stir well. Simmer about 5 minutes. Salt to taste.
Pour tomato mixture over bread cubes.
Put casserole dish in shallow pan of hot water.
Bake for 60 minutes at 375 degrees.
Serves 4 - 6
2 Tablespoons cooking oil
1/4 cup diced onion
1 clove of garlic, minced
1 10oz can of diced tomatoes with green chili
1 16oz. can of yellow hominy, drained
1 16oz. can of pinto beans
2 Mexican squash (or yellow squash), diced.
Salt and pepper to taste.
*
Saute onions and garlic in oil.
Add squash and saute lightly.
Add everything else, simmer to desired consistency.
Salt and pepper to taste.
Serves 4
Cornbread, or warm corn tortillas go well with this.
Although ground beef is the foundation for many quick and inexpensive meals, don’t overlook other meats that are often on sale at the supermarket. Chuck roasts, chuck steak, round steaks, beef briskets, boneless beef ribs, country style pork ribs, pork butt roasts, and beef and pork stew meat all make for good eating. Watch adds for the special sales. Also, check the mark down section of the meat counter since it. Frequently contains some good buys, providing the meat is used soon after purchase.
Meats can be cooked by a variety of methods: Pan-fried, broiled, stewed, roasted, or grilled. Don’t be afraid to use the backyard grill year-around. I try to broil or grill steaks, chops and hamburgers, but slip them into a skillet once in a while. Good stews are always in order. Roasting takes a little more time, but results in some great meals. When roasting, the trick is to get the meat done without overcooking.
Most cookbooks will contain roasting instructions that usually involve the use of a thermometer. This often scares off the new cook, as the process appears complicated, but it’s not. New instant-read thermometers have taken away much of the fear, and help insure a safe level of doneness. Simply insert the thermometer into the center of the fleshy portion of the meat, away from bony and fatty portions, and read the temperature. Temperatures for beef roasts should usually run about 120-135 degrees for Rare, 145 degrees for Medium, and 160 degrees for Well. Temperatures usually rise a few degrees after removing from the oven. A pork roast should read 185 degrees. Processed hams 160-165 degrees. When roasting birds, the temperatures of dark meat (taken in thigh) should read 175 degrees.
Many cooks never use a thermometer for roasts, and go by temperature and time per pound. Doneness of steaks, chops, fried chicken, and the like can be judged by finger pressure, or taking a look see with a knife. Practice and experience are good teachers.
Rinse the meat in tap water, and dry thoroughly. This removes any bone chips or other material collected during processing. Meat should be at about room temperature before cooking. Season both side of the meat. Add just enough cooking oil to the pan to keep the meat from sticking to the pan. Heat the pan on high heat before you add the meat. Add meat, and reduce heat to medium setting. Don’t overcrowd the pan. Brown one side before turning. To help keep juices in the meat, use tongs or spatula instead of a fork to turn the meat.
A steak 1-1 1/2 inches thick will take about 4 minutes per side for rare, 5-6 minutes for medium, and about 7 minutes for well. To test for doneness, press finger on center of the meat. Rare will feel soft, medium will feel firm and compact, well will tend to feel stiff. If you are testing for doneness with the tip of a sharp knife, red is rare, pink is medium, and if you don’t see color, it’s well.
If you remove the meat to a plate, cover with foil, and let it rest a few minutes, the juices will tend to remain in the meat.
If you are planning to make a sauce or gravy, remove meat from the pan before you start.
Broiling (oven).
Broiling depends heavily upon the type of broiler you have available. Generally, meats must be at least 1 inch thick, or better, to be cooked this way. Rinse and dry meat thoroughly. Place meat on a cold broiler pan. If the pan is hot, or the meat very lean, you should lightly oil the pan to prevent sticking. Score the edge of the meat to prevent it from curling up. Meat should be 2 to 3 inches below the heating element (usually the top of the oven rack). Thicker cuts should go down to the second level. Brown one side of the meat, season, and turn. Brown the other side of the meat. Check for doneness using the tip of a sharp knife. Oven broiling is best when you have a self cleaning oven.
Grilling (outside).
If you have a charcoal or gas grill outside, try using it the year-around. This eliminates a lot of grease in the kitchen, and makes for some nice meals. Steaks, hamburgers, chops, chicken, and fish lend themselves to this method. Rinse and dry meat thoroughly (except ground meat). Trim off excess fat, and oil the grill to prevent sticking. When the first side of the meat is brown, season, and turn. Brown the other side, season, and turn. Continue cooking and turning until done. Check for doneness using the tip of a sharp knife, or by pressing on the middle of the meat. If you are using charcoal, and it flames up, sprinkle a little water on the coals.
Stewing.
Stewing meat should be rinsed, thoroughly dried, trimmed and cut into bite size pieces (usually 1-2 inches). Brown in a little cooking oil. If you like, roll the meat in a little flour before browning. When the meat is browned, add hot water to cover, season, put cover on pot. Simmer until the meat is tender. Meat should not be rapidly boiled. If you are planning to add vegetables to the meat, plan to add them so that they will be cooked about the time the meat is tender.
Roasting.
Rinse and dry meat thoroughly. Season with salt and pepper. Place in roasting pan, on a rack, fat side up. Add a little water to the bottom of the pan. The pan should be placed 3 or 4 levels from the top of the oven. The pan may be covered or uncovered. Baste with juices and/or add a little water during cooking to prevent the pan from becoming dry. Meat will brown as it cooks. Note: Oven roasting bags can be purchased and used with meat as well as with chicken or turkey. Simply follow the instructions which come with the bags.
Roasting times.
Beef
Roast at 325 to 359 degrees. 15-20 minutes per pound for rare.
20-25 minutes per pound for medium.
30 minutes per pound for well.
Pork (Should be cooked well).
Roast at 350 degrees. 30 -45 minutes per pound.
Ham, fresh. (Should be cooked well).
Roast at 350 degrees. 30 -35 minutes per pound.
Ham, precooked (You only need to warm)
Roast at 300 degrees. 15 -20 minutes per pound.
The foregoing roasting instructions apply to average sized cuts of meat. If you are using large cuts of meat, the cooking time per pound can be decreased. Chunky pieces of meat require more time than flat cuts. Meat taken directly from the refrigerator will take more time than meat which has been allowed to come up to room temperature. With practice you will learn what it takes to get meat the way you like it. The ultimate decision as to when the meat is done is up to the cook. You can always put undercooked meat back in the oven, but you can’t do much about meat that has been overcooked.
Chicken and
For your safety, ALWAYS rinse your birds well, and dry thoroughly before cooking. Always wash your cutting surfaces and knives with soap and water after working on your birds. If you buy a frozen bird, buy it enough in advance to allow it to thaw in the refrigerator. Allow about 1 day for every 5 pounds of bird. NEVER thaw a bird by letting it stand at room temperature. In an emergency, a bird can be thawed in ice water of 40 degrees or less.
Note on brining. Brining is optional. When frying or roasting chicken and turkey, I like to brine the
meat. It keeps the meat juicy, turns the skin white, and gets rid of
blood that may be present. The brine is made in proportions of 1 gallon of water
to 1 cup of salt. A cut up frying chicken needs about 2 quarts of water and 1/2
cup salt. A
Chicken, broiling and grilling,
I like my chicken well done, and nothing turns me off quicker than biting into undercooked chicken. I also like to have some chicken broth on hand for cooking. Many cooks will cringe at the following method, but it works for me. Cut your chicken into the size portions you plan to use. Put chicken in a large pot and cover with water. Cook slowly until done. Remove the chicken and pat dry. Strain the broth and save. Broil or grill the chicken as usual. Baste occasionally with oil or Bar-B-Q sauce. Cook until brown. Since the chicken was cooked before you started, you don’t have to worry about undercooked chicken. This really helps when you are grilling chicken for a large group.
Chicken, frying.
Cut chicken into pieces, roll in flour seasoned with salt and pepper. Cover the bottom of your pan with cooking oil, and when it is hot, add your chicken. Saute until brown, cover the pan, reduce your heat, and cook until the chicken in done. If working with a chicken 3 pounds or more, add a little water to your pan. Turn occasionally. Chicken should cook 30 to 60 minutes (depending upon size) to insure doneness and tenderness. Take a sharp knife and check for doneness. Juices from the chicken should run clear. The fat and goodies left in the pan are the basis for some good gravy.
Chicken and
When roasting chicken or turkey, the oven bags now on the market make the job easier and cuts down on clean-up. Simply follow the directions that come with the bags. If you don’t use oven bags, follow the directions below.
Again, always rinse your bird and dry thoroughly before cooking. Always wash surfaces and knives involved with soap and water.
Chicken and
After rinsing and drying the bird, cut off neck, and tail. Save these along with the heart, liver and gizzard (usually stuffed in the cavity). These can be boiled for broth, and eaten. Some dice up the heart, liver and gizzard and add to gravy.
Rub the inside of the bird with salt and pepper. If you like, rub in other seasonings such as sage or poultry seasoning. Rub cooking oil on the outside of the bird. Place bird in roaster, breast up, and place in a pre-heated 450 degree oven. The pan can be covered or uncovered. Uncovered roasting makes for more oven cleaning. After putting your bird in the oven, reduce heat to 350 degrees.
Roast at 350 degrees for 20-25 minutes per pound. If a turkey is close to 20 pounds, or over, roast for about 15 minutes per pound. Baste your bird occasionally with drippings. To test for doneness, take a paper towel and pinch the drumstick between your fingers. The meat should feel soft, the drumstick should move easily up and down, and be easy to twist out of joint. Juices from the bird should run clear. When testing for doneness, remember the bird will be hot.
A recipe for stuffing is in the bread portion of this book.
Special Meats.
No discussion about meat would be complete without a word about the meatloaf. Some people say they don’t like meatloaf, and it’s my guess that’s because they never had a good one. Just try the meatloaf recipe in this book.
Two other meats, roast brisket and spiced corned beef, make very special meals, and are really quite easy to prepare (See recipes). Both provide excellent leftovers, if you don’t eat them all at the first setting. Roast brisket leftovers lend themselves to Bar-B-Q sandwiches, burritos, or just plain sandwiches. Spiced corned beef sandwiches are always great. Ruben sandwiches are even better (corned beef, sauerkraut, and Swiss cheese on rye bread).
1 1/2 pounds ground beef
3/4 cup quick cook oatmeal (uncooked)
1/2 cup chopped onion
1/2 cup chopped celery
1 egg, lightly beaten
1 cup milk
1 1/2 teaspoon salt
1/4 teaspoon pepper
*
Mix all materials together, thoroughly.
Pack firmly in ungreased loaf pan
Bake 1 1/4 hrs. in pre-heated 350 degree oven.
Serves 4 to 6 persons
5 to 6 pound beef brisket
1 package dried onion soup mix
Roll of heavy duty aluminum foil
*
Trim excess fat, but leave some on.
Lay out on a piece of heavy aluminum foil.
Sprinkle dry soup mix over the meat.
Lay a piece of heavy aluminum foil on top.
Leaving some room, fold foil over meat, seal tight.
Bake in pre-heated 300 degree oven.
Allow about 1 hour per pound.
Serves 6 to 8
About a 5 pound corned beef brisket (packed in plastic bag).
1/4 cup apple vinegar
1/2 cup water
2 Tablespoons molasses
2 bay leaves
1 teaspoon pepper corns
1 teaspoon celery seeds
6 whole cloves
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
2 to 3 Tablespoons prepared mustard
If there is a seasoning packet with the meat, add it.
*
Place brisket in large pot.
Add all the above, except the prepared mustard. Should cover meat.
Bring to a boil and simmer 4 hours.
Remove and place on a sheet pan.
Spread prepared mustard on the top.
Bake in pre-heated 300 degree oven for 20-30 minutes.
Serves 6 to 8 persons
Colcannon goes great with this.
Cut up pieces of chicken
Cooking oil
Salt and pepper
*
Wash chicken well in fresh water.
Brine (2 quarts water + 1/2 cup salt) in refrigerator for 30 minutes.
Remove from brine, rinse and dry well.
Add oil to cover bottom of ovenproof skillet. Heat oil.
Add chicken, skin side down, and fry for 5 minutes to brown. Season.
Turn and fry for 5 minutes. Season. Turn again.
Place in a pre-heated 450 degree oven, bake about 20 minutes.
Check for doneness. Thermometer should read 155-160 degrees in a large piece, or
Check with knife to see if it is done and juices run clear.
Recipes that call for eggs are developed based upon using large eggs, unless otherwise specified. When preparing eggs to eat by themselves, use the freshest eggs available. Unless you own some chickens, getting really fresh eggs can be difficult. Always look for dates on the eggs you buy at the store. Be leery of eggs that missed getting dated.
Recalling my college cooking class, I remember that cooking eggs correctly was not the easiest thing to do, and most of us have learned to eat eggs that are less than perfect. The average cook will miss perfect a good part of the time. Fortunately, the invention of non-stick skillets have increased the possibility of cooking the perfect egg. Having a very clean skillet, obtaining the right temperature, using the right amount of oil, getting your timing right, and paying close attention still play an important roles.
Fried - Use only enough oil to prevent sticking and to add a little flavor. The pan should be hot enough to set the egg, but no so hot as to toughen the egg. When the bottom of the egg is set, cover the pan and let steam cook the top. Adding about 1/2 teaspoon of water to the pan will increase the steam.
Scrambled : Lightly whip the egg with half an egg shell of water, milk or cream. Add a dash of salt and pepper. The pan should have just enough oil to prevent sticking and add a little flavor. Pan should be hot enough to set the egg, but not toughen it. Gently stir the egg around in the pan during cooking. Remove when the egg is set. Don’t over cook, or cook on too high a heat.
Soft Boiled : Over the years, the popularity of soft boiled eggs has declined, and have disappeared off many restaurant menus. Many people would be hard pressed to extract a soft boiled egg (quick and decisive striking of the egg with the cutting edge of a table knife, then scooping the egg out with a spoon). Put the egg in a pan, cover well with cool water. Bring water to a boil, reduce heat, simmer egg.
Soft : 2 to 3 minutes.
Medium : 4 minutes
If the egg comes directly from the refrigerator, add 2 minutes to cooking time.
Hard Boiled : Place egg in pan, cover well with cool water. Bring water to a boil, remove from heat, cover pan, and let sit for 10 minutes. Transfer the egg to a bowl of water containing some ice cubes. Let egg sit for 5 minutes. Crack, roll, and peel egg.
Poached : If you like poached eggs, chances are you will have a pan designed for poaching eggs. If not, you can poach eggs in water. Fill pan with cool water twice as deep as the egg, and add either 1 teaspoon vinegar or 1/2 teaspoon salt. Crack your egg and put it in a cup. Bring water to a boil and then reduce heat. Take a spoon and rapidly swirl the water in the pan to form a whirlpool in the center of the pan. Slip the egg into the whirlpool (the whirlpool helps keep the egg together as it sets). Simmer the egg for 4 to 5 minutes, remove with a strainer or slotted spoon.
2 large eggs
2 half egg shells of water, milk, or cream
1/4 teaspoon slat
Dash of pepper
*
In a bowl, beat ingredients briskly with fork to blend.
Heat a lightly oiled pan. When pan is hot enough to quickly coagulate
the bottom of the omelet, add the eggs.
Use a spatula to lift the edge of the omelet to allow liquid
to flow underneath, and onto the pan.
When eggs are coagulated, fold the omelet in half.
*
NOTE: If you are planning to add ingredients such as diced onion, bell pepper, green
chili, mushrooms, etc., briefly saute the ingredients in the oiled pan before
adding the eggs.
If you like cheese with your omelet, add grated cheese before you fold the
omelet.
2 pieces of less than fresh bread
1 large egg
Half an egg shell of milk or cream
1/8 teaspoon vanilla flavoring
Pinch of salt
*
Lightly beat egg, milk, vanilla and salt until combined.
Dip bread into egg mixture.
Fry in buttered pan until brown on both sides.
Top with cinnamon sugar or powdered sugar.
Serve with syrup.
(These are a great snack)
Hard boiled eggs, peeled
(Number depends upon size of jar and eggs)
Beet juice from a 15oz. can of sliced beets
1 cup cider vinegar
1 stick of cinnamon, broken
1/4 teaspoon allspice
1 teaspoon mustard seed
1/2 teaspoon clove
1/4 teaspoon salt
*
Boil and peel eggs. Set aside.
Combine beet juice, vinegar and spices in sauce pan.
Bring liquid to boil, reduce heat, stir, and simmer a few minutes.
Let the liquid cool. Put eggs in a wide mouth jar.
Pour liquid over eggs, cap jar, and refrigerate.
Let eggs remain in liquid for at least 2 days before using.
No cookbook would be complete without a discussion of these, as they are essential to the diet of millions.
Rice usually comes as long-grain, and short-grain. The most common is the long grain rice, which I call fluffy. It is preferred for most Chinese dishes, Spanish rice, puddings, and soups. It is also used in making the instant rice, which is readily available. Short-grain rice, which I call sticky, is preferred for use in Italian dishes, such as Risotto.
As rice cooks, it absorbs liquid and expands in volume. One cup of uncooked rice will equal about four cups of cooked rice. The older the rice, the more liquid required. Many recipes call for rice which has been already cooked.
2 teaspoons cooking oil
1 cup uncooked long-grain white rice, washed and drained
1 1/2 cup of water
1/2 teaspoon salt
*
Use a 2 1/2 to 3 quart sauce pan, with tight fitting lid.
Heat oil in pan, add rice and stir for about 3 minutes (rice starts to look clear).
Add water and salt. Stir, and bring to a boil. Reduce heat to low.
Cover pot, and cook for about 15 minutes(for liquid to be absorbed).
Turn off heat, allow pan to sit on stove for another 15 minutes.
Fluff rice with a fork
1 cup uncooked short-grain rice, washed and drained
2 Tablespoons cooking oil
1/2 cup onion, diced
1/4 cup bell pepper, diced
1/2 cup mushrooms, diced
1 teaspoon salt(less if you use a commercial broth)
2 cups chicken broth
2 Tablespoons butter, melted
1/2 cup parmesan cheese, grated
*
Use 2 1/2 to 3 quart covered sauce pan.
Heat oil, add rice and stir for about 3 minutes.
Add and saute onion, pepper and mushrooms.
VERY SLOWLY add broth, stirring constantly. Bring to a boil.
Reduce heat and simmer for 15 minutes, or until rice is tender.
Remove from heat. Stir in melted butter and cheese.
Pasta comes in all shapes and sizes. We are probably most familiar with spaghetti, noodles, and macaroni. When cooking these, simply follow the directions on the package. Normally you do not add oil to the cooking water, but you do add salt. When you drain your pasta, you should not rinse it, as sauce will stick to it better. Pasta is best served when hot. Should your pasta cool and stick together, give it a quick dip back into the cooking water, or quickly run hot tap water over it.
2 eggs beaten
3-4 cups flour
1/4 teaspoon salt
*
Mix flour and salt. Pile f