Marmalade Pudding

Marmalade Pudding

6 slices stale bread

¼ cup fat
2 egg yolks
1 tablespoon corn syrup
⅛ teaspoon salt
1 cup milk
1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

Chokes and Groundnuts

Chokes and Groundnuts

1 tablespoon butter or oil

2 cups Jerusalem artichokes scrubbed and sliced
1 cup groundnuts, scrubbed and sliced
1 small onion, chopped
½ cup flour
1 tablespoon Wild Herb Seasoning
Salt and pepper, to taste
½ cup sour cream or milk
1 cup grated cheese

Preheat oven to 350°F.  Grease the bottom of a baking dish with butter or oil.  Spread artichokes, groundnuts, and onions on bottom of baking dish.  In a small bowl, mix flour, herb seasoning, salt, and pepper. Sprinkle over the roots.  Spoon sour cream or pour milk over mixture.  Top with a layer of cheese.  Bake for 40–45 minutes.

Cornmeal Pie Crust

Cornmeal Pie Crust

1 cup flour
1/2 cup yellow cornmeal
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)


Whisk flour, cornmeal, and salt.  Cut in butter.  Toss mixture with a fork and add water one drop at a time. Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours. Roll it out and use it. 

RABBIT POT PIE

RABBIT POT PIE

Read more about it at www.cooks.com/rec/view/0,181,149165-248203,00.html
Content Copyright © 2012 Cooks.com - All rights reserved. 2 med. sized rabbits
1 med. sized onion (chopped)
3 med. sized potatoes
1/2 stick butter
1 sm. can green peas or green beans
4 med. sized carrots
1 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
Flour

Place the rabbit in a stew pan, salt it and barely cover with water. Cook until tender. Wash potatoes and carrots thoroughly. Cook until done. When meat is tender, let cool, and remove meat from bones. Melt butter in skillet. Add meat, chopped onions and potatoes with salt and pepper. Cook for 5 minutes, stirring constantly. When well seasoned and mixed, place contents in a stew pot.

Measure the stock where the rabbit was boiled, and into each cupful stir 1 1/2 tablespoons of flour. Cut the carrots into 1 inch pieces and add them with the beans or peas and the Worcestershire sauce, and continue adding flour and water until the contents are covered. Make a thick pastry (like pie crust) to cover the contents. Place in a preheated oven at 350 degrees and bake until the crust is golden brown. Serve with tossed salad and dessert. Feeds 4 or 5 persons.

Dutch Apple Pie Jam

Dutch Apple Pie Jam

1 lb Tart green apples                  1/2 c Raisins
1 c Water                                  1/3 c Lemon Juice
1 ts Ground Cinnamon                 1/4 ts Ground Allspice
4 1/2 c Granulated Sugar             1 c Firmly packed light brown sugar
1/2 ts Margarine or butter             1 Pouch Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2c Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.   Place kettle over high heat and sitr until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.   Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to 1/2 in from the rim. Seal while hot with sterilized two-piece lids with new centers.

Lemon Vinegar

Lemon Vinegar

4 cups ( 1 liter ) white wine vinegar
2 cups ( 500 ml) white wine
zest of 4 lemons - cut into twirls
6 cloves garlic, lightly crushed
1 bunch lemon scented thyme
3 bay leaves
1 extra lemon

Place all the ingredients except the extra lemon in a large, sterilized, screw top jar or a covered crock. Seal, and allow the mixture to infuse at room temperature for at least a month. Strain the lemon vinegar and decant it into new sterilized bottles. Discard the contents of the sieve. Make some extra twirls of lemon zest and add them to the bottles. Store the vinegar in a cool dark place. Makes about 6 cups.

Spiced Vinegar

Spiced Vinegar

The primary use for this vinegar is in pickling, but it can also be used for making salad dressings and mayonnaise.

1 tablespoon allspice berries
1 tablespoon whole cloves
2 cinnamon sticks
1 tablespoon black peppercorns
2 blades mace
2 bay leaves, torn
4 dried red chillies
1.1 litres ( 2 pints ) wine vinegar

Place all the spices and the vinegar in a pan and bring to the boil. Pour into sterilized bottles distributing the flavorings evenly. Cover with vinegar proof lids and seal. The vinegar can be used after one day, but it is best to leave for 1 to 2 weeks. If the vinegar is kept for some time, check that it is not getting too strong, and if so, remove some or all of the flavorings.