Friday, November 16, 2012

Holiday Recipe

(c) Wes Davis 2010
Mom made these every special occasion like Thanksgiving or Christmas dinner. They are an overnight or “Ice Box Roll”. Very popular in the 1950’s and 60’s.
2          packages of yeast
1/3       cup warm water
1          Tablespoon sugar
Combine and dissolve yeast and sugar. Set aside to proof

Scald together and set aside:
1          cup milk
2          teaspoons salt
1/3       cup sugar
¼         cup shortening
Once combined cool to lukewarm and add yeast mixture.  Then add
4          cups of flour
2          large eggs – whisk before adding
Mix until smooth.  Cover with plastic wrap and pace in refrigerator overnight.  In the morning put enough flour on a board to knead the dough adding more until the dough is stiff enough to roll out.   Divide the mixture in half putting one back in the refrigerator while you work on the first one.  Roll very thin and brush with melted butter.  Roll up jelly roll style and cut into 1 inch pieces.  Put pieces in greased muffin pan and cover. Let rise for 2 hours at room temp.  Shape rolls and bake in a preheated 450 oven for 10 minutes.  Repeat with other half of dough.  
Shapes - for Parker House Rolls – roll out ½ inch thick and cut with a round biscuit cutter. Brush top with melted butter and then take the back of knife and fold 1/3 over. Bake as directed.
Crescent Rolls – cut dough in triangles and roll toward point.  Bake on greased cookie sheet.
Cloverleaf Rolls – roll the dough in your hands to small balls.  Put three into greased cups of cupcake pan. Brush tops with butter and bake.

Wednesday, November 14, 2012

Regal Chicken Salad

This is another of the recipes I found in the treasure trove of the old recipe box

4  Cups diced cooked Chicken
1  4 oz. can of pineapple tidbits - drain and reserve the juice
2 Cups Seedless Grapes - sliced in half
1 Cup Chopped Celery
2/3 cups chopped nuts - use peanuts or cashews
1/4 teaspoon dried tarragon
1  Cup Mayonnaise
2  Tablespoons Lemon Juice - Fresh not that icky bottled type!
2 Tablespoons juice from pineapple

combine the chicken, pineapple, grapes celery, and nuts.   In a separate bowl combine the rest of ingredients and whisk until smooth.  Fold into the chicken mixture.  chill for at least one hour - serve in lettuce cups

Monday, November 12, 2012

More Heirloom Recipes

I have not made this one yet. But it seems like a good one.  It is a Hot Dish - just in time for cold weather


1 1/2 pounds of veal and pork steak ( I think you could use chicken or other meats instead. WD)
1 large onion diced and browned
2 cups celery - diced
1/4 cup green pepper diced
1 can mushroom soup
1 can cream of chicken soup
1 can of sliced mushrooms ( I would use fresh - they did not have access to fresh mushroom in the winter in Idaho)
1 1/2 cup liquid - ( I would use chicken broth)
 3/2 cup of uncooked rice
1 cup of cashews

Mix all of the above and put in a casserole dish. Bake in 325 oven for two hours.

Wednesday, November 7, 2012

Heirloom Recipes

I will be posting some Heirloom recipes that I found in an old cookbook use by my Maternal Grandmother. She was a fabulous cook. I wish I had more of her recipes but like so many of that era she never wrote them down


1 Cup Powdered Sugar
1 Cup White sugar
1 Cup of Crisco Oil
1 Cup of Margarine
2 eggs
 1 tsp. vanilla
4 cups and 4 tablespoons of all-purpose flour
1 tsp. salt
1 tsp.   soda
1 tsp. Cream of Tartar

Mix all ingredients in the order listed and roll in to small balls.  Press flat with a glass dipped in sugar.  Bake at 350 until lightly browned.

Not sure who Lorraine was but an interesting recipe!

Monday, November 5, 2012



This is an updated quicker recipe than other I have posted.  But it is very good!

1 ½ pounds of ground beef
1 onion – diced
5 cloves of Garlic
1 Tablespoon of dried Oregano
1 Tablespoon of dried Basil
1 teaspoon red chili flakes
1 28 oz. can of diced tomatoes in juice
1 6 oz. can of tomato paste
½ cup of red wine or water
4 bay leaves
Kosher Salt - to taste
1 teaspoon sugar

Rind of parmesan cheese – or ½ cup grated parmesan cheese.

In a large heavy bottomed pan that has a lid – could a frying pan or Dutch oven etc. – put the onions, garlic and ground beef.  Break up the beef as it cooks.  Brown the beef and then drain off any excess fat.  Return to heat and add the spices.  Cook for about 3 minutes to wake up the spices.  Then add the rest of the ingredients.  Scrape up any brown bits and bring to a simmer.  Then add the cheese.  Cover and simmer for at least 1 hour.  Taste of seasoning and adjust.  For thicker sauce let it cook over low heat longer.

Serve with your favorite pasta

Saturday, November 3, 2012

Great Fall Meal

Today I made my Potato Bread recipe and thawed out some of my Southwestern Potato Bisque soup.  What a wonderful combination!  Both recipes are here on the blog.

so what is your favorite Fall meal?

Thursday, November 1, 2012

English Muffins

I just made homemade English Muffins.  WOW they are great!  Here is a link to the recipe on King Arthur Flour

TIP I used Cream of Wheat  (Farina) instead of cornmeal - works great and I had that on hand.

Give it a try!!