Pommes de Terre à la Lyonnaise

Take a dozen potatoes of the same size,
cut into pieces the size of a quarter of a dollar,
roll in flour and put into a frying pan with boiling fat,
taking them out when theyare a golden brown.

Also fry some thin slices of onion, mix with the
potatoes, sprinkle with salt and serve garnished with parsley.

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How to Make Cocoa Sticks

COCOA STICKS RECIPE

• 6 tablespoonfuls of butter,
• ¾ cup of sugar (scant),
• 1 egg,
• 1 tablespoonful of milk,
• 1 teaspoonful of vanilla or pinch of cinnamon,
• 5 teaspoonfuls of Baker’s Cocoa,
• 1/8 teaspoonful of baking powder,
• 1 ¼ to 1 ½ cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly.

Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.

Set on the ice to harden. Sprinkle the board with cocoa and a very little sugar.

Use small pieces of the dough at a time, toss it over the board to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long.

Place closely in pan and bake in moderately hot oven three or four minutes.

Great care should be taken in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa, thus making them bitter.

The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.

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Tex-Mex Chicken Fajitas

A fajita is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla.

Ingredients

• 1 Tbsp Olive Oil
• 1-2 lb of skinless, boneless chicken breast
• 1 red bell pepper
• 1 green bell pepper
• 1/2 yellow onion
• 1 tsp Cumin (or to suit your taste)
• 1 Tbsp Crushed Red Pepper (or to suit your taste)

Preparation

• cut chicken into roughly 1×1 inch pieces
• cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.
• while meat is cooking, chop/julienne vegetables (red pepper, green pepper, and onion)
• when meat is completely cooked, add vegetables, stir frequently so that all are evenly cooked.
• remove from heat when vegetables are soft
• serve with tortilla shells and any of the following toppings: cheese, sour cream, lettuce, tomato, onions, guacamole

Serving

In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments served on the side.

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Easy Mexican Habanero Hot Sauce recipe

Mexican hot sauce typically focuses more on flavor than on intense heat.

The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all.

Ingredients

• 1/2 cup tomato paste
• 12-16 habaneros, destemmed
• 1/4 cup malt vinegar
• Kosher salt to taste
• 4-6 drops red food coloring

Directions

1. Combine all ingredients in a food processor and pulse until smooth.
2. Refridgerate in a nonreactive container for up to 2 months.

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Halloween Chili Recipe

Ready in: < 30 minutes
Difficulty:   3 (1=easiest :: hardest=5)
Serves/Makes:   5-6

Ingredients:

• 1 1/4 pound Ground Goblin Gizzards — Ground Beef
• 1 medium Eye Of Cyclops — Onion
• 15 ounces Soft Shelled Beetles — Kidney Beans
• 28 ounces Blood Of Bat — V-8 Juice
• 1/8 teaspoon Pureed Wasp — Prepared Mustard
• 1/4 teaspoon Dried Weed — Oregano
• 1 dash Redtailed Hawk Toenails — Crushed Red Pepper
• 2 teaspoons Ground Sumac Blossom — Chili Powder
• 1 teaspoon Hemlock — Sugar
• 1/2 cup Fresh Grubs — Sliced Celery
• 1 tablespoon Eye Of Newt — Pearled Barley
• 1 tablespoon Dried Maggots — Uncooked Rice
• Pond Water — Water

Directions:

Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil.

At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water.

You can tell it is done when the eye of newt swells and the vertical tan colored ‘cats eye’ appears on one side.

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Corned Beef Recipe

• a six-pound round/brisket of corned beef
• 3 carrots, sliced diagonally
• 3 medium onions
• mixed herbs
• one teaspoon ground allspice
• one teaspoon ground cloves
• Guinness

Put the brisket on a bed of the chopped vegetables using a large saucepan, just covering them with water that is room temp and simmer lightly for 4 hours, then add a half pint of Guinness and go one more hour simmering all. Serve it cold on Christmas since there are no worries slaving in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserve juice for hot topping gravy; other days you serve hot.

Theodora Fitsgibbon’s A Taste of Ireland, 1968

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Red Lobster’s Cheddar Biscuit Recipe

Aside from its seafood and kids’ toy treasure chest (since discontinued), Red Lobster is also known for its signature Cheddar Bay Biscuits which accompany a purchased entree; they are also available a la carte for carry out. The biscuits were introduced in the early 1990s; prior to that, Red Lobster served either garlic bread or Hushpuppies.

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
2       c            Bisquick
1/2   c            Shredded sharp cheddar
2/3   c            Milk
1/4   c            Melted butter
1/4   ts           Garlic powder

Mix Bisquick, cheddar and milk into soft dough. Beat
with a wooden spoon for about 30 seconds.

Spoon on to greased cookie sheet. Smooth down tops.

(Bisquick forms sharp hard points otherwise)

Bake for 8 to 10  min at 450 degrees.

While baking, melt butter in pan and stir in garlic
powder. Take bisquits from oven when done and brush
butter on tops and serve hot.

This recipe came from Virgene Kilbourne via the Omalia
Cooking School, via Red Lobster.

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Sauce Maître d’Hôtel

A simple sauce is that Maître d’Hôtel_, which is rarely made at home
though so generally liked.

Put a lump of butter into a small saucepan over a moderate fire and add to it
chopped parsley and chives, or parsley alone. Season with salt and pepper
and a little lemon juice and while it is sizzling pour over the hot steak or fish.

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Polenta Pasticciata

• 3/4 of a cup of Indian meal
• 1 quart of milk

Boil the milk, and add the Indian meal, a little at a time, when milk
is boiling, stirring constantly. Cook for one-half an hour, stirring
constantly. Add salt just before taking off the fire. The Indian meal
should be stiff when finished. Turn it onto the bread-board, and
spread it out to the thickness of two fingers. While it is cooking
prepare a meat sauce, and a Bechamel sauce as follows:

MEAT SAUCE

Take a small piece of beef, a small piece of ham, fat and lean, one
tablespoon of butter, a small piece of onion, a small piece of carrot,
a small piece of celery, a pinch of flour, one-half cup of bouillon
(or same amount of water), pepper. Cut the meat into small dice; chop
up fine together the ham, onion, carrot, and celery. Put these all
together with some pepper into a saucepan with the butter, and when
the meat is brown, add the pinch of flour, and the bouillon a little
at a time (or the water), and cook for about one-half an hour. This
sauce should not be strained.

BECHAMEL SAUCE

Take one tablespoon of flour, and one tablespoon of butter. Put them
into a saucepan and stir with a wooden spoon until they have become a
golden-brown color. Then add, a little at a time, one pint of milk;
stir constantly until the sauce is as thick as custard, and is white
in color. If it grows too thick, a little more milk may be added; or
if it is too thin, a tiny lump of butter rolled in flour will thicken
it.

Now take the cold Indian meal and cut it into squares about two inches
across. Take a baking-dish of medium depth, butter well, then put in a
layer of squares of Indian meal close together, to entirely cover the
bottom of the dish. Sprinkle over it grated cheese; then pour on the
top enough meat sauce to cover the layer (about two tablespoons), then
on the top of this add a layer of Bechamel sauce. Then put another
layer of the squares of Indian meal, sprinkle with grated cheese as
before, add meat sauce, then Bechamel sauce, and continue in this way
until the baking-dish is full, having for the top layer the Bechamel
sauce. Put the dish into a moderate oven, and bake until it is a
golden brown on top.

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Stracciatella Soup – Minestra di Stracciatella

Minestra di Stracciatella.

• 1 egg
• 1/2 tablespoon of Parmesan cheese
• 1 tablespoon bread crumbs

Beat the egg, yolk and white together; add salt and the cheese,
grated, and the bread crumbs; mix well together and add to the boiling
stock (strained). Stir well with a fork to prevent the egg from
setting, and boil for four or five minutes.

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