Food court 10-29
I had a request from a lady in Princeton and I’ve misplaced her letter for escalloped chicken. I did find one.
Escalloped Chicken
1/4 cup butter
1 cup chicken broth
1 quart bread cubes
3 to 4 beaten eggs
1 tablespoon chopped onion
1 cup milk
1 quart cubed chicken
Salt and pepper to taste
Cook onion in butter until tender, but not brown. Mix all ingredients and put in a greased 9-by-13-inch pan. Cover with lid or foil for first half hour. Remove lid and continue baking for 30 minutes more. Bake 1 hour at 350°.
Sandi Milota of Spring Valley sent in a recipe for the chicken also.
Escalloped Chicken
1 large stewing chicken, cooked and diced
1 cup dry bread crumbs
2 tablespoons butter
3/4 cup celery
1/2 cup chopped onion
2 tablespoons parsley
1/2 cup margarine
6 cups day old bread
1 teaspoon salt
1/16 teaspoon pepper
1/2 to 1 teaspoon poultry seasoning
3 tablespoons chicken broth
Custard sauce (recipe follows)
Cook chicken, dice and set aside. Brown dry bread crumbs in the butter and set aside. Sauté celery, onion and parsley in margarine in skillet for about 5 minuets. Cut day-old bread into small pieces. Add sautéed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into 9-by-13-inch greased casserole dish. Cover with 1/2 the custard and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350° for 45 minutes.
Custard Sauce For Escalloped Chicken
1 cup chicken fat or part butter or margarine
1 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon salt
4 slightly beaten eggs
Melt chicken fat and butter in a large sauce pan. Blend in flour, then gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add eggs to the remaining mixture in the sauce pan. Cook 3 to 4 minutes.
I also had a request for popcorn balls.
Popcorn Balls
2 quarts popped popcorn
3 cups rice crisp cereal
1 cup salted peanuts
1/4 pound (42) vanilla caramels
3 tablespoons water
1/8 teaspoon salt
Place popcorn and cereal in very large bowl. Melt caramels in water in top of double boiler over boiling water, stirring frequently until smooth. Remove from heat. Add peanuts and salt. Pour syrup over popcorn and cereal, toss until well coated. Quickly shape into 12 balls. Butter finger when making balls.
Popcorn Balls
12 cups popped popcorn
1 cup sugar
1/2 teaspoon salt
2/3 cup water
2/3 cup light corn syrup
1/2 cup margarine
1 teaspoon vinegar
1/2 teaspoon vanilla
Place popcorn in very large bowl. In medium saucepan, combine remaining ingredients, except vanilla. Cook, uncovered, stirring occasionally until soft crack stage (270). Remove from heat. Stir in vanilla, slowly pour syrup over popcorn tossing until coated. With buttered fingers, quickly shape into balls. Makes 16 balls.
I believe Oct. 10 was National Cookie Day. I’m a little late but thought it would be good with the holidays coming up.
Old Fashioned German Oatmeal Cookies
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs beaten
2 tablespoons water
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
3 cups oats
2 cups raisins
Cream together shortening and sugars. Stir in eggs and water. Add dry ingredients and raisins and mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Fresh Apple Cookies
Cookie Dough
16 tablespoons margarine
2 2/3 cups brown sugar
2 eggs
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup apple juice
4 cups flour
2 cups chopped apples
2 cups raisins
2 cups chopped nuts
Glaze
3 cups powdered sugar
5 tablespoons apple juice
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons margarine
Cream together margarine, brown sugar and eggs. Add baking soda, spices and apple juice and mix well. Gradually add flour, mixing well after each addition. Fold in apples, raisins and nuts. Drop by heaping teaspoonful onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
For glaze: Mix all ingredients and beat until smooth. Spread warm cookies with glaze. Will freeze well between layer of waxed paper.
Candy Cane Cookies
1 cup shortening
1 cup sugar
1 egg
1 1/2 teaspoons peppermint flavoring
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 to 2 drops red food coloring
Cream together shortening, sugar, egg, flavoring and vanilla and mix well. Sift together flour and salt. Stir into creamed mixture and mix well. Add enough flour to make a stiff dough. Divide dough in half and add red food coloring to half. Leave other half white. Roll 1 teaspoon red dough into pencil thick log and 1 teaspoon white dough into same size log. Twist the two logs together and crook top to look like candy cane. Arrange on ungreased baking sheet. Bake at 375° for 9 minutes. Cool slightly before removing from sheet. Cookies are very fragile, but very good.
Sour Cream Cookies
1 cup brown sugar
1 cup white sugar
4 1/2 cups flour
1 cup sour cream
1/2 cup shortening
3 teaspoons soda
2 eggs
Mix well together and drop by teaspoonfuls. Bake at 350° until golden brown.
Peanut Butter Whoopee Pies
2 cups brown sugar
1/3 cup butter, softened
1/3 cup peanut butter
2 eggs
2 teaspoons soda
3 tablespoons boiling water
2 1/2 cups flour
1 teaspoon baking powder
Dissolve soda in hot water. Cream brown sugar, peanut butter and eggs. Add remaining ingredients and beat well. Drop on cookie sheet. Bake a 350° for 10 minutes.
Filling
3 cups powdered sugar
1/2 cup peanut butter
1/4 cup milk
1 tablespoon hot water
Beat together until fluffy and spread between 2 cookies.
Monster Cookies
1 dozen eggs
4 cups brown sugar
4 cups white sugar
1 tablespoon vanilla
1 tablespoon light karo
8 teaspoons soda
1 pound butter
3 pounds peanut butter
18 cups oatmeal
1 pound chocolate chips
1 pound M&M candies
Mix in order given. Drop by tablespoon on cookie sheet and flatten. Bake at 350° for 10 to 15 minutes. Don’t overbake.
Great Grandma’s Old Fashioned Gingersnaps
1 cup molasses
1/2 cup butter
1 tablespoon ginger
1 rounded teaspoon baking soda
3 cups flour
Boil together molasses and butter. Cool. Add ginger, baking soda and flour. Roll dough thin on floured board and cut with cookie cutters. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes.
Rich Cookies
1 cup butter
2/3 cup sugar
2 eggs well beaten
1 1/2 cups flour
1 teaspoon vanilla
Cream butter and add sugar gradually, then eggs, flour and vanilla. Drop from tip of spoon in small portions onto greased baking sheet 2 inches apart; spread thin with knife dipped in cold water and bake at 375° for about 5 minutes.
This will give you a few things to try. If you need to reach me, you can e-mail me at: judyd2313@verizon.net or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. If you have any recipes you would like to share, I’d sure appreciate some of your favorites.
