Miscellaneous

Creamy Egg Sauce

Summary

Yield
6 Servings
SourceHeather Phalen (1982)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

2
hard-boiled eggs
2 T
oleo
2 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1 c
milk

Instructions

Shell and cut eggs into wedges. In saucepan over medium heat, melt oleo. Stir in flour, salt and pepper until well blended. Continue to cook 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Gently stir in hard-boiled eggs. Spoon over tuna cakes.

Recipe for Tuna Cakes available here.

Sauce Parisienne

Summary

Yield
4 Servings
SourceSally Joyce (2003)
Prep time
5 minutes
Cooking time
20 minutes
Total time
25 minutes

Ingredients

1⁄3 c
butter
1⁄2 c
flour (sifted)
2 3⁄4 c
chicken stock (or coffee cream)
1 t
salt

Instructions

In saucepan, melt butter. Add flour and gradually add chicken stock or cream. Mix well. Place over moderate heat and let come to simmering point. Add salt and gently cook 5 minutes.

Peach Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time
5 minutes
Cooking time
10 hours
Total time
10 hours, 5 minutes

Ingredients

1⁄4 c
sugar
1
can peach halves (16-oz., well drained)
1⁄4 t
nutmeg

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Cranberry Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time
5 minutes
Cooking time
10 hours
Total time
10 hours, 5 minutes

Ingredients

2
cans jellied cranberry sauce (16-oz. each)
1⁄2 t
cinnamon
2⁄3 c
sugar

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Apricot Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time
5 minutes
Cooking time
10 hours
Total time
10 hours, 5 minutes

Ingredients

1⁄4 c
sugar
1
can apricot halves (30-oz., well drained)
1⁄4 t
cinnamon
1⁄4 t
nutmeg

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Apple Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time
5 minutes
Cooking time
10 hours
Total time
10 hours, 5 minutes

Ingredients

1
can applesauce (25-oz.)
1⁄4 t
cinnamon
1⁄4 t
nutmeg
1⁄3 c
sugar

Instructions

Mix together all ingredients. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Rumpot

Summary

Yield
10 Servings
SourceMrs. Van Swearingen (1971)
Prep time
Cooking time
Total time

Ingredients

1 pt
rum or brandy
 
strawberries (fresh)
 
raspberries (fresh)
 
peaches (fresh)
 
pineapple (fresh)
 
blueberries (fresh)
 
cherries (fresh)
 
dried fruit (raisins, currants, apricots, optional)
 
sugar

Instructions

Put one pint of rum or brandy in a stone or glass jar (nothing metal). You may use a large bean pot or a large size apothecary jar. Add fresh strawberries, raspberries, peaches, pineapple, blueberries, cherries, any fresh fruit as it comes in season with the exception of apples, pears and citrus fruits. Dried fruit may be used in part, after the pot is well started, but no canned fruit may be included except mandarin oranges and maraschino cherries. Raisins, currants and dried apricots are good if used with the other fruits. For each 2 cups of fruit used, add an equal amount of sugar; wait a week before adding more fruit and sugar. Stir daily. According to old colonial recipes, this mixture should age in three months, but it is ready long before then. If you use raisins, and they do seem to help fermentation, do not use equal sugar. Use only 1 cup sugar for each 2 cups of raisins, since they have their own natural sweetness. Cover the jar in which you are making rumpot but do not use a screw-on lid. You cover the jars with several thicknesses of folded cheesecloth, held down with strong string or heavy rubber bands. Both beanpots and apothecary jars allow just the right amount of air to aid fermentation. Keep in a fairly cool place. As you use your rumpot sauce over ice cream, puddings or plain cake slices, add more fruit and sugar in proportion to what you have taken out. It is not necessary to add more liquor because the original amount plus fermentation of fresh fruits keeps it going. If you give your rumpot away, keep a cupful as a ‘starter’, 2 cups is better, but fruits and sugar should be added in small quantities for awhile. This may be kept going for years. Some people do add more liquor as they go along for a strong taste. If you are late getting started with fruits in season, you may use frozen fruits. For each regulation pack (about 10 to 12 ounces), just add 1 cup sugar if fruit is sweetened. If it is unsweetened, then add cup for cup as with fresh fruits.

Apple Cider Syrup (Makes a Nice Change!)

Summary

Yield
6 Servings
SourceKathy Murdock (1993)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1 c
sugar
2 T
cornstarch
1⁄2 t
pumpkin pie spice
2 c
apple cider
2 t
lemon juice
1⁄4 c
butter or oleo

Instructions

Mix sugar and cornstarch in a small saucepan. Stir in pumpkin pie spice. Add apple cider and lemon juice. Cook until thick. Stir in butter or oleo.

Sunshine Strawberry Preserves

Summary

Yield
6 Servings
SourceCarol Van Swearingen (1978)
Prep time
48 hours
Cooking time
45 minutes
Total time
48 hours, 45 minutes

Ingredients

 
strawberries (washed, hulled, perfect)

Instructions

Arrange strawberries in two layers in a large kettle. Sprinkle the layers with an equal amount of sugar. Permit to stand for 30 minutes. Heat over low heat until boiling, then simmer for 15 minutes. Pour the berries onto platters. Cover loosely with glass or plastic dome, out of the reach of insects. Permit the berries to stand in the sun for 2 or 3 days, until the juice forms a jelly. Turn the berries very gently twice a day. These preserves need not be reheated. Place in hot sterilized glasses and seal. Serve with a smile!

Tomato Sauce

Summary

Yield
1 pot
SourceSally Blue (1996)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

5 T
olive oil
1 1⁄2 c
onions (chopped)
1 t
garlic (chopped)
3 cn
Italian-style tomatoes, 28 oz. (drained and coarsely chopped)
2 t
red pepper (crushed)
1⁄4 t
black pepper (freshly ground)
2 t
basil
 
salt
2 c
chicken stock

Instructions

(No instructions provided)

Pages

Subscribe to Miscellaneous