Tuesday, April 28, 2009
Wednesday, April 22, 2009
Curried Chicken For Spring Time http://recipesfrometheworldover.activeboard.com/
This recipe is from The Gonzales Inquirer June 4, 1953 Issue
Curried Chicken For Springtime Menu
3 Tbs butter
3 Tbs flour
1 tea. Curry powder
1 cup chicken bouillon
3/4 cup rich milk
salt and pepper
1 1/2 cups diced, cooked chicken
cooked rice
canned fried noodles
Melt butter, blend in flour and curry. Gradually add chicken bouillon and milk stir consistently. Cook over hot water, stirring frequently until thickened. Season to taste with salt and pepper. If more curry flavor is desired, mix additional curry powder to smooth paste with a little of the sauce before adding to sauce in pot. Add chicken, cook till heated. Serve on rice and garnish with fried noodles.
Curried Chicken For Springtime Menu
3 Tbs butter
3 Tbs flour
1 tea. Curry powder
1 cup chicken bouillon
3/4 cup rich milk
salt and pepper
1 1/2 cups diced, cooked chicken
cooked rice
canned fried noodles
Melt butter, blend in flour and curry. Gradually add chicken bouillon and milk stir consistently. Cook over hot water, stirring frequently until thickened. Season to taste with salt and pepper. If more curry flavor is desired, mix additional curry powder to smooth paste with a little of the sauce before adding to sauce in pot. Add chicken, cook till heated. Serve on rice and garnish with fried noodles.
Tuesday, April 21, 2009
Gonzales "Come And Take It" Tea Party PT 2 of 2
Me and my Daddy went to this and we enjoyed it. GOD BLESS AMERICA !!!!
German Flottkrengel
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
October, 1867
Take one pound of dry flour, three-quarters of a pound of well-washed butter, ten tablespoonfuls of cream. For the top of these cakes melted butter or egg, powdered sugar and cinnamon. Break the butter into small pieces, and mix with the flour, then adding the cream; mix quickly into a light paste. From this break pieces, and roll them out with the hand about a quarter of a yard long, and join the two ends in the middle, to give them the form of a B. When all are done, grease them on top with egg or melted butter, strewing sugar and cinnamon over it. Those who like almonds will find them with the above very delicious. These cakes require to be baked quickly.
Peterson's Magazine
Philadelphia, Pennsylvania
October, 1867
Take one pound of dry flour, three-quarters of a pound of well-washed butter, ten tablespoonfuls of cream. For the top of these cakes melted butter or egg, powdered sugar and cinnamon. Break the butter into small pieces, and mix with the flour, then adding the cream; mix quickly into a light paste. From this break pieces, and roll them out with the hand about a quarter of a yard long, and join the two ends in the middle, to give them the form of a B. When all are done, grease them on top with egg or melted butter, strewing sugar and cinnamon over it. Those who like almonds will find them with the above very delicious. These cakes require to be baked quickly.
Monday, April 20, 2009
BRIE SOUP AN OKLAHOMA FAVORITE
BRIE SOUP
1 POUND BRIE CHEESE
4 SHALLOTS, MINCED
2-4 CLOVES GARLIC, MINCED
WHITE PART OF 1 LEEK SLICED
3/4 CUP BUTTER
3/4 CUP WHITE FLOUR
4 CUPS MUSHROOMS, SLICED
4 CUPS CALIFORNIA CREAM SHERRY
4 CUPS BEEF BROTH
HEAVY CREAM
KOSHER SALT
WHITE PEPPER
1 LEAF THYME
SET CHEESE OUT TO RIPEN AT ROOM TEMPERATURE. CHOP SHALLOTS, GARLICE, AND LEEK IN FOOD PROCESSOR. SAUTE BUTTER UNTIL SOFT OVER MEDIUM HEAT. ADD FLOUR AND COOK UNTIL BLOND ROUX. ADD MUSTROOMS AND SET ASIDE. IN ANOTHER SAUCEPAN, BROWN THE ALCOLHOL OUT OF THTE SHERRY UNTIL THERE IS NOT LONGER A FLAME AND ADD BEEF BROTH. BRING SHERRY AND STOCK TO BOIL, THEN SLOWLY WHISK IN MUSHROOM MIXTURE. ADD HEAVY CREAM TO DESIRED THICKNESS AND SEASON TO TAST WITH SALT, PEPPER, AND THYME. SERVE OVER A WEDGE OF THE SOFT BRIE.
1 POUND BRIE CHEESE
4 SHALLOTS, MINCED
2-4 CLOVES GARLIC, MINCED
WHITE PART OF 1 LEEK SLICED
3/4 CUP BUTTER
3/4 CUP WHITE FLOUR
4 CUPS MUSHROOMS, SLICED
4 CUPS CALIFORNIA CREAM SHERRY
4 CUPS BEEF BROTH
HEAVY CREAM
KOSHER SALT
WHITE PEPPER
1 LEAF THYME
SET CHEESE OUT TO RIPEN AT ROOM TEMPERATURE. CHOP SHALLOTS, GARLICE, AND LEEK IN FOOD PROCESSOR. SAUTE BUTTER UNTIL SOFT OVER MEDIUM HEAT. ADD FLOUR AND COOK UNTIL BLOND ROUX. ADD MUSTROOMS AND SET ASIDE. IN ANOTHER SAUCEPAN, BROWN THE ALCOLHOL OUT OF THTE SHERRY UNTIL THERE IS NOT LONGER A FLAME AND ADD BEEF BROTH. BRING SHERRY AND STOCK TO BOIL, THEN SLOWLY WHISK IN MUSHROOM MIXTURE. ADD HEAVY CREAM TO DESIRED THICKNESS AND SEASON TO TAST WITH SALT, PEPPER, AND THYME. SERVE OVER A WEDGE OF THE SOFT BRIE.
Sunday, April 19, 2009
Giblet Gravy for Thanksgiving Day
Giblet Gravy Reicpe
1/4 cup butter
1/4 cup flour
1/2 tsp
salt
2 cups chicken broth
1 gizzard, chopped finely
1 liver - same wayMelt butter, add flour and salt.
Blend well. Add broth and finely choppedgizzard and liver.
Cook until thick, stirring constantly.
----------------------------------------------------
Holiday Gravy Blend
1/4 cup of softened butter and 1 t of Kitchen Bouquet into 1/4 cup all purpose flour.
Stir with 2 cups broth from giblets over low heat for 2 - 3 minutes.
Add chopped, cooked giblets if desired.
Season to taste. (Cook giblets approximately 2 hours and strain off broth.)
1/4 cup butter
1/4 cup flour
1/2 tsp
salt
2 cups chicken broth
1 gizzard, chopped finely
1 liver - same wayMelt butter, add flour and salt.
Blend well. Add broth and finely choppedgizzard and liver.
Cook until thick, stirring constantly.
----------------------------------------------------
Holiday Gravy Blend
1/4 cup of softened butter and 1 t of Kitchen Bouquet into 1/4 cup all purpose flour.
Stir with 2 cups broth from giblets over low heat for 2 - 3 minutes.
Add chopped, cooked giblets if desired.
Season to taste. (Cook giblets approximately 2 hours and strain off broth.)
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