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William Leander and Elizabeth Barnes |
BISCUITS
INGREDIENTS: 1/2 cup shortening More for the pan 5 cups all-purpose flour 1/2 cup sugar 4 teaspoons baking powder 2 teaspoons salt 1 1/4 cups milk 4 eggs, large 1) Preheat the oven to 400 degrees F. Grease an 11 by 7 inch pan with shortening. 2) Stir the flour, sugar, baking powder, and salt in a large mixing bowl until blended. Make a well in the center of this dry mixture and add the milk, 1/2 cup shortening, and eggs. Mix the wet ingredients with your hands until the eggs and milk are blended. (There will still be some lumps of shortening.) Slowly work the dry ingredients into the wet ingredients with your fingertips. The finished dough should be soft but not sticky, so you may have to add a little more flour if it seems too wet, or stop mixing before all the flour is added if it seems too dry. 3) Turn the biscuit dough out onto a lightly floured surface. Roll the dough out to 1/2 inch thick. Cut into 3 1/2-inch rounds and place side by side on the greased baking pan. (The biscuits should be touching but not overlapping.) Re-roll the dough as many times as necessary to cut all the biscuits possible. Let the biscuits rest in a warm place 10 to 15 minutes (on top of the warm oven is a good place). 4) Bake until the biscuits are deep golden brown and light to touch when you pick one up, about 20 minutes. If some of the biscuits are browning more quickly than others, rotate the pan after about 10 minutes. Break apart and serve.
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Black Forest Cake
1 can cherry pie filling, drained 1/4 cup brandy - or good whiskey 2 - 9 " chocolate cake layers 1 tub cool whip topping, thawed Chocolate curls or shavings off Hershey bar If not using whiskey use 1/2 teas. Almond extract. #1 Mix cherry pie filling and brandy (whiskey) in bowl. Spoon evenly over one cake layer on serving plate. Reserving 12 cherries for garnish. Spread about 2 cups of the whipped topping evenly over cherries and top with second cake layer. #2 Frost top and sides of cake with remaining whipped topping reserving about 2 cups. Press chocolate curls onto sides of cake. Pipe whipped topping around base of cake and top. Garnish with reserved cherries and additional chocolate curls. Refrigerate until ready to use.
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Cherry Surprise
1 - 32oz whipped topping 1/2 can cherry pie filling 1/2 can crushed pineapple 3 cups coconut 4 cans eagle brand milk 3 cups pecans Mix in order. Topping, milk, fruit, pineapple, nuts, coconut. Serve.... cold.
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Gpa Barnes Irish Corned Beef and Cabbage
1 large corned beef brisket 2 or 3 cans (0.7 to 1 kg) of cheap beer, e.g. MGD A couple of dried chiles, perhaps serranos 1 or 2 teaspoons (5-10 ml) coriander seeds 1 or 2 teaspoons (5-10 ml) mustard seeds A few dashes cinnamon A few dashes of allspice 3 or 4 large potatoes, scrubbed and chopped in quarters 5 or 6 carrots, coarsely sliced 3 or 4 turnips, scrubbed and sliced 1 large cabbage, coarsely chopped 1 LB (1/2 kg) mixed beans Notes from Gma Barnes I have received several requests for the original Corned Beef and Beans recipe. I didn't save the original article because I was familiar with the recipe already. This is how I have been cooking my St. Patrick's Day corned beef for the past nine years. It is a little different from the recipe but it is close and I like it. Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces (340 g) of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two (5-10 ml) of coriander seeds, a teaspoon or two (5-10 ml) of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack. Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 LB (2 kg) brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.] Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or beer!] to cover and boil until the stuff is cooked. Remove all the vegetables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve. Get out some beans, which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegetables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. Delicious. Good luck. May the Irish wind be at your back.
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FRIED CHICKEN INGREDIENTS: 2 3 1/2 pound Frying chickens, cut into 8 pieces Salt Freshly Ground Black Pepper 2 cups all-purpose flour 2 tablespoons paprika 1 tablespoon paprika for the finished chicken vegetable oil 1) Trim the excess fat and skin from each piece of chicken. Sprinkle the pieces with salt and pepper. Stir the flour and paprika together in a shallow bowl. Dredge the chicken pieces in the seasoned flour to coat on all sides. Shake off the excess flour. 2) Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect) to fill it to 2 inches. Heat over medium heat to 375� F. (A small cube of bread dropped in the dropped in the oil will brown in about 20 seconds.) 3) Add only as many of the chicken pieces as will fit without touching. Overcrowding will lower the temperature of the oil and make your fried chicken greasy. With a long-handled fork or tongs to prevent getting splattered, turn the chicken pieces until they are golden brown on all sides and cooked through, about 6 minutes. The easiest way to tell if the chicken is cooked is to poke a fork down to the bone near the thickest part - if the chicken is cooked the juices will run clear, not pink. 4) Remove the chicken pieces from the skillet to drain. If you have to fry the chicken in batches, keep the fried chicken warm on a baking sheet in a 250� F oven. When all the chicken is fried, sprinkle the pieces with paprika and serve hot. While cooking, you can also sprinkle parsley on the chicken.
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German Potato Salad 1 lb fat back or bacon 1 cup chopped onion 4 tbs flour 4 tbs. sugar 3 tsp. salt pepper 2 tsp. celery seed 1/2 cup chopped celery 1 cup vinegar 1 cup water 12 cooked potatoes,( sliced) parsley Cook bacon until crisp, save 1/2 cup fat, and crumble. Cook onion and celery in fat until tender blend in sugar, flour, salt, celery seed, and pepper. Add vinegar and water. Cook till thick and bubbly. Add bacon and potatoes, heat thoroughly, tossing lightly so as no to break up the potato slice. Garnish with parsley. Can be served warm or cold, but you taste the bacon flavor better when it’s cold.
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Graham Cracker Pralines 1/2 cup sugar - 2 sticks butter- bring to a boil for 2 mins 24 graham crackers place on a cookie sheet that has sides and spoon mixture over the crackers 1 cup pecans - spread over mixture bake 8 mins at 350 degrees. break into small pieces to serve. Must use BUTTER. Margarine will not work.
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Easy Pork Roast 1 pkg. dry Lipton onion soup mix 5 to 6 lb. Pork Roast (bone in) salt pepper Preheat oven to 400 degrees. Pour some water into a Dutch oven. On your stovetop on medium heat, brown all sides of your pork roast in oil. In a small mixing bowl, mix all other ingredients. Pour mixture on top of the browned pork roast. Place lid on the Dutch oven and put it in the oven for 1 hour. Remove roast from oven, turn roast completely over and replace roast into oven covered for another hour or until meat easily falls apart. Vegetables can be added in last hour such as potatoes carrots onion..... be sure and drain fat juices from vegs after cooking.
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2 Hour Santa Fe Rolls 1 cup milk 1/3 cup water 2 tbs. shortening - oleo the new kind 2 tbs. sugar 3 cups flour 1 tsp. ( can’t read the writing on original document) 1 cake yeast dissolved in the water Scald milk, add shortening and sugar and salt and yeast beating in flour. let rise 1 hour pat out on board cut into biscuits let rise 1 hour bake 20 mins in 400 degree oven. do not use rolling pin. This was written when milk had to be separated from the cream. there is a note that it was good to take for dinner on the train, which Gpa Barnes worked as a brakeman. Oleo came in a bag with a colored button, which had to be broken and mixed, it was a new thing. |
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