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AShruleEgan 
Posted: 27-Sep-2008, 04:06 PM
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In one of my adventures to New Hampshire, I stopped at an antique store and found an old cook book from the Lowney's Baking Supply Co. The book was written in 1912 and has 100's of recipes. I'll add some of the ones that I think will fit the fall theme here.


Spider Corn Cake


1/2 cup corn meal
1/2 cup flour
1/4 cup sugar
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon soda
2 eggs
3/4 cup sweet milk

Mix and sift dry ingredients twice; add well beaten eggs and cream, mix well
Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake 30 minutes.

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AShruleEgan 
Posted: 27-Sep-2008, 04:17 PM
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Sweet Milk Griddle Cakes

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter


Mix and sift dry ingredients, add yolks well beaten, milk, whites well beaten and melted butter. Spoon out on hot griddle, brown on both sides.
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AShruleEgan 
Posted: 27-Sep-2008, 05:59 PM
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Mulligatawny Soup

6 cups chicken stock
1/4 cup onion
2 tablespoons chopped cooked ham
1 tablespoon carrot
4 cloves garlic
1 teaspoon curry powder
1 teaspoon chopped parsley
salt
pepper
cayenne
1/2 cup cooked chicken
2 cups tomato
1/2 cup green apple
1 tablespoon tomato catsup
1/4 boiled rice
butter
1 lemon sliced

Melt butter, add vegetables and cook for 5 minutes.
Add remaining ingredients, except lemon and cook for 30 minutes
Serve garnished with lemon.

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Leelee 
Posted: 29-Sep-2008, 09:07 PM
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Twice-Baked Sweet Potatoes


2 Large Sweet Potatoes
1/4 Cup Philadelphia Light Cream Cheese Spread
2 Tbsp Skim Milk (or 1% or 2%)
1 Tbsp Brown Sugar
1/4 tsp Ground Cinnamon
1/4 Cup Chopped Pecans

Heat oven to 425 degrees F. Cut potatoes, lengthwise in half; place cut sides down, in foil lined 15 x 10 inch baking pan. Bake 30 to 35 minutes or until tender.

Once baking is complete, scoop out centres of potatoes into bowl, leaving 1/4 inch thick shells. Add cream cheese spread, milk, sugar and cinnamon to potatoes; mash until blended.

Spoon potatoe mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.



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Leelee 
Posted: 29-Sep-2008, 09:17 PM
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Harvest Fruit Dessert


1/2 Cup Non-Hydrogenated Margarine (like Imperial Margarine)
1/2 Cup Sugar, divided
1 Cup Flour
1 Pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 Cup Maple Syrup, divided
1 Egg
2 Plums, thinly sliced (the dark purple to blk looking in colour)
2 Small Apples, thinly sliced
1/4 Ground Roasted Pecans

Heat oven to 375 degrees F. Process margarine and 1/3 Cup sugar in Food Processor until fluffy. Add Flour; process until blended. Press onto bottom and 1 inch up side of 9 inch Springform Pan.

Beat Cream Cheese and remaining sugar until blended. Stir in 3 Tbsp Syrup and Egg. Spread onto crust. Top with fruit; sprinkle with nuts. Bake 40 to 45 minutes or until centre is almost set. Let stand 5 minutes. Run knife around rim of pan to loosen; cool before removing rim. Refrigerate 3 hours. Drizzle remaining syrup. Refrigerate leftovers.
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maggiemahone1 
Posted: 29-Sep-2008, 10:04 PM
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QUOTE (A Shrule Egan @ 27-Sep-2008, 04:06 PM)
In one of my adventures to New Hampshire, I stopped at an antique store and found an old cook book from the Lowney's Baking Supply Co. The book was written in 1912 and has 100's of recipes. I'll add some of the ones that I think will fit the fall theme here.


Spider Corn Cake


1/2 cup corn meal
1/2 cup flour
1/4 cup sugar
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon soda
2 eggs
3/4 cup sweet milk

Mix and sift dry ingredients twice; add well beaten eggs and cream, mix well
Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake 30 minutes.

does this have to be cooked in an agate pan? Do you think a cast iron skillet would be ok and what degree of temp should this be baked at? unsure.gif
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AShruleEgan 
Posted: 30-Sep-2008, 04:07 PM
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QUOTE (maggiemahone1 @ 29-Sep-2008, 11:04 PM)
QUOTE (A Shrule Egan @ 27-Sep-2008, 04:06 PM)
In one of my adventures to New Hampshire, I stopped at an antique store and found an old cook book from the Lowney's Baking Supply Co. The book was written in 1912 and has 100's of recipes. I'll add some of the ones that I think will fit the fall theme here.


Spider Corn Cake


1/2 cup corn meal
1/2 cup flour
1/4 cup sugar
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon soda
2 eggs
3/4 cup sweet milk

Mix and sift dry ingredients twice; add well beaten eggs and cream, mix well
Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake 30 minutes.

does this have to be cooked in an agate pan? Do you think a cast iron skillet would be ok and what degree of temp should this be baked at? unsure.gif

laugh.gif Hey, I'm just copying it word for word out of the book!! laugh.gif


I've used agate before and find it bakes evenly and takes less time to bake. Still, I'm with you, I would use the cast iron, if a recipe called for such.

As for the temperature, the book did not mention one but since we use to own a bakery back in the late 50's, early 60's, general rule would be to bake heavier grained cakes and breads at 400 and lighter cake mixes at 350. I would go with 400 on this recipe.
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flora 
Posted: 30-Sep-2008, 04:58 PM
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This is vary similiar to cornbread. I cook it at 400 and use a cast iron skillet. Just make sure the cast iron is well seasoned so it will not stick.

Flora


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Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
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"Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."
John Muir
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Shadows 
Posted: 30-Sep-2008, 05:12 PM
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The name of this recipe indicates that it was cooked in a "spider" a cast iron pan with long legs used to span the coals without sitting right on them. I would imagine that any modern contrivance similar would suffice.


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stoirmeil 
Posted: 03-Oct-2008, 06:38 PM
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QUOTE (A Shrule Egan @ 27-Sep-2008, 05:59 PM)
Mulligatawny Soup


Thanks for this, I love this soup. I often have it when I go out to eat Indian, and I never thought about how to make it. Sometimes they serve it with a leaf of fresh cilantro (coriander herb) floating on top.
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Leelee 
Posted: 04-Oct-2008, 01:04 AM
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QUOTE
I saw one recipe here in the post for squash. Does anyone have any other recipes for squash?


Here's one for you, ogdenmusic smile.gif


Cheesy Spaghetti Squash


1 large spaghetti squash (3 lb.)
1/4 cup KRAFT 100% Light Parmesan Grated Cheese
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
1 cup finely chopped plum tomatoes (about 2 medium)
1/3 cup chopped fresh parsley

PIERCE squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until soft, turning over after 5 min. Let stand 5 min.

CUT squash in half; remove and discard seeds. Using a fork, scrape insides of squash to form strands; place in bowl. Add remaining ingredients; toss lightly with fork. Spoon into one of the squash shells; discard remaining squash shell.

MICROWAVE on HIGH 2 min. or until heated through.
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Leelee 
Posted: 04-Oct-2008, 10:20 AM
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Apple Cranberry Pecan Stuffing


Made on your stove top, this jazzed-up stuffing is ready in just minutes thumbs_up.gif

1 1/2 Cups Apple Juice
2 Pkg. (120 g) Stove Top Stuffing Mix for Chicken
2 Small Apples, chopped
1 Cup frozen Cranberries, thawed
1/2 Cup chopped Toasted Pecans

Bring juice to boil in a medium saucepan on high heat.

Add stuffing mix, apples and cranberries; mix well. Cover and remove from heat. Let stand 5 minutes.

Stir in Pecans just before serving.

Makes 8 servings, 3/4 Cup (175 ml) stuffing each.
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AShruleEgan 
Posted: 04-Oct-2008, 01:48 PM
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To continue with a recipe from the Lowney's Cook Book.


CHESTNUT SOUP


2 cups chestnuts shelled and blanched
3 cups cold water
2 cups scalded milk
1/2 teaspoon celery salt
salt
cayenne
nutmeg
2 tablespoons onion
4 tablespoons butter
2 tablespoons flour
1 cup cream

Cook chestnuts in cold water until tender, press through sieve and add scalded milk. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture. Cook 5 minutes, add cream, strain and serve.


NOTE: To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put chestnuts on pan and cook in oven until shells come off easily.
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AShruleEgan 
Posted: 04-Oct-2008, 02:01 PM
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BLACK BEAN PUREE

2 cups black beans
8 cups water
4 tablespoons chopped pork
3 tablespoons chopped onion
2 tablespoons flour
1 1/2 teaspoons salt
6 cloves
1/2 teaspoon mustard
2 tablespoons butter
1 hard cooked egg
1 lemon sliced


Soak beans over night, drain, add water and cook until tender- four to five hours. Press through sieve. Cook pork in frying pan, add onion, cook for 5 minutes. Add bean mixture, melt butter, add flour and seasonings, combine mixture and strain. Garnish with egg cut in slices and lemon.

A ham bone cooked with the beans is considered by many to be an improvement.
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AShruleEgan 
Posted: 04-Oct-2008, 02:11 PM
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SPLIT PEA PUREE


2 cups split peas
8 cups water
3 tablespoons chopped onion
1 teaspoon salt
2 drops tabasco sauce
4 tablespoons chopped pork
2 tablespoons butter
2 tablespoons flour
2 cups milk


Soak peas over night, drain, cook until tender. Cook onion and salt pork together for 10 minutes; add to pea mixture, press through sieve. Melt butter, add flour, milk, seasonings and cook for 5 minutes and combine the 2 mixtures and serve.
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