Search This Blog

Thursday, October 26, 2017

Peas & Steamed Dumplings

On the Northeastern dinner table, peas retain their position of honor in the Fourth of July dinner, along with boiled salmon. Most cooks keep two groups of recipes, one for the tender young seeds in green pods and the other for the end-of-the-season peas. The more mature peas go into the soup and this delicious entree. Dumplings are steamed on top of the cooked peas. The dish signifies "the last of the pea season."

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup milk
1/4 cup chopped fresh parsley
1 pound shelled peas, fresh or frozen
1 cup chicken broth or water

In a medium-sized bowl, combine flour, baking powder, and salt. Add egg, milk, and parsley; stir to blend well. Place peas and broth or water in a Dutch oven. Bring to a boil over high heat. Drop batter by rounded teaspoons onto peas and broth. Simmer,
covered, over low heat 15 minutes. Serve dumplings alongside peas. Makes 4 servings.

Great Old Fashioned American Recipes.pdf

Monday, October 16, 2017

Fruit Grunt

In New England this used to be called a grunt, presumably because the dumpling
topping grunted as it steamed. A grunt may be called a fruit slump or dumpling or pudding.
When the same preparation is baked rather than steamed, it is known as cobbler or a

4 to 5 cups prepared fruit such as berries, sliced apples, pears,
peaches, plums or rhubarb, singly or in combination
3/4 cup sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Dash of salt
2 tablespoons softened or melted butter or vegetable
1/3 to 1/2 cup milk
Whipped cream or Country-Style Ice Cream, page 193

In a heavy 2- to 3-quart pot, combine fruit, 3/4 cup sugar and cornstarch. Cover and place
over low heat until fruit comes to a boil. In a large bowl, combine flour, 2 tablespoons
sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter or
shortening until evenly distributed. Stir in milk, adding more if necessary to make a
dough that is soft but not sticky. When fruit comes to a boil, uncover pot and drop
rounded tablespoonfuls of dough onto fruit, spacing evenly. Cover tightly and simmer
15 minutes without lifting lid. Serve warm, topped with whipped cream or ice cream.
Makes 6 servings.

Fruit Cobbler or Buckle: Preheat oven to 350F (175C). Combine fruit, sugar and cornstarch
in a shallow 2-1/2-quart baking dish. Top with dough as above. Bake 25 to 30
minutes or until fruit mixture is thickened and topping is golden.

Great Old Fashioned American Recipes.pdf

Funnel Cakes

Originally a Dutch classic but adopted by many countries, batter drizzled into hot fat is
called tippaleipa in Finnish. A \pastry bag with a large tip is easier to handle than putting
the batter through a funnel.

3 eggs
1/4 cup granulated sugar
1 pint milk (2 cups)
3/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
Powdered sugar

In a deep-fat fryer or deep heavy skillet, begin heating fat to 375F (190C) or until a 1-inch
cube of bread turns golden brown in 50 seconds. In a large bowl, beat eggs, granulated
sugar and milk. Sift in flour, salt and baking powder. Beat until smooth. Batter should be
thin. Pour through a funnel and drizzle into hot fat, using your finger to stop batter as
necessary. Or, put batter into a large pastry bag fitted with a 1/4- to 1/2-inch tip. Squeeze
batter into hot fat. Swirl batter around as you drizzle it into fat. Fry cakes 2 to 3 minutes or
until golden, turning once. Using a slotted spoon, remove from fat and drain on paper
towels. Sift powdered sugar over top of cakes and serve immediately. Makes about 12
large cakes.

Great Old Fashioned American Recipes.pdf

Georgia Country Captain

Georgians claim this dish as their own. According to legend, a mysterious captain
drifted into Savannah through involvement in the spice trade and entrusted this recipe
to his Southern friends.

1 (5-pound) stewing chicken
2 quarts water
4 to 5 fresh sprigs thyme or marjoram
3 tablespoons olive oil
2 medium-sized onions, chopped
1 garlic clove, minced or pressed
1 green bell pepper, chopped
2 (16-ounce) cans whole tomatoes, or 1 quart home-canned
2 to 6 teaspoons curry powder
1 teaspoon each ground thyme, salt and sugar
1/8 teaspoon red (cayenne) pepper
1/2 cup dried currants
1 cup blanched whole almonds
Additional currants
Cooked brown or wild rice
Chopped peanuts
Shredded coconut
Chutney, purchased or homemade

Place chicken in a large pot. Add water and fresh herb sprigs. Simmer, covered, 45
minutes to 1 hour or until chicken is tender. Remove from broth; strain broth. Return
broth to pot and boil down until it measure 3 cups. Remove and discard skin and bones
from chicken. Pull meat into large shreds; refrigerate. Preheat oven to 350F (175C). In a
large heavy skillet, heat oil. Add onions, garlic and green pepper. Saute about 5 minutes
or until soft. Add tomatoes with juice. Cook 5 minutes. Stir in curry powder, ground
thyme, salt, sugar, red pepper and 1/2 cup currants. Simmer 10 minutes. Add chicken.
Turn into a 3-quart casserole. Bake, uncovered, 45 minutes or until heated through.
Sprinkle with almonds and additional currants. Serve over cooked rice. Add chopped
peanuts, coconut and chutney to each individual serving. Makes 6 to 8 servings.
Note: As with many recipes where chicken is cooked and then boned, the work can be
done ahead in stages and the components of the dish assembled and reheated at serving

Great Old Fashioned American Recipes.pdf


In 1807 Dr. Phillip Physick of New England prepared for his patients carbonated waters
which were supposed to contain some of the healing properties of the mineral spring
water. These carbonated waters became very popular. The Shakers at North Union
made charged water flavored with fruit juices which they marketed successfully. Other
Shaker communities produced sarsaparilla and other healing waters. This beverage is the
forerunner of ginger ale.

4 ounces fresh gingerroot [115g]
4 lemons
2 quarts boiling water
2 cups fresh lemon juice
Regular Sugar Syrup, page 199, to taste
Mint sprigs

Cut unpeeled gingerroot into 1/2-inch cubes. With a potato peeler, remove zest from
lemons. Add to gingerroot in a non-aluminum bowl. Pour boiling water over ginger and
lemon zest. Let stand 15 minutes; strain. When cold, add lemon juice and sugar syrup to
taste; some like it sweet and some like the tang of the lemon. Dilute with cold water and
chips of ice as desired. Garnish each serving with a sprig of fresh mint. Makes 8 generous

Great Old Fashioned American Recipes.pdf


The original gingerbread baked in early Colonial days was quite like a cookie dough.
When baking powder was first introduced it was called salaratus and when added to the
basic gingerbread batter, it made a cake similar to the one we know today. In the early
days, there were two basic types of gingerbread, referred to as "lower shelf" and "upper
shelf." The difference was that the "upper shelf" gingerbread had eggs and sugar in the
mixture making it a gingerbread worthy for the "carriage trade." Molasses was used as
the original sweetening agent and that flavor has remained a distinctive characteristic of
gingerbread to this day.

2-1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each baking soda, salt and freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 cup each water, vegetable oil and dark molasses
2 eggs
Lemon-Butter Sauce, see below
Whipped Cream
Lemon-Butter Sauce:
1/4 cup fresh lemon juice
1 cup sugar
1/2 cup butter

Preheat oven to 350F (175C). Grease a 13" x 9" baking pan. In a large bowl, combine all
cake ingredients. Beat at medium speed 3 minutes or by hand. Pour into greased baking
pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
While cake bakes, prepare Lemon-Butter Sauce. Pour boiling sauce over hot cake
immediately as you remove it from oven. Serve warm with whipped cream. Makes 12
To prepare Lemon-Butter Sauce: In a small saucepan, combine ingredients for sauce.
Bring to a boil. Stir until sugar dissolves.

Great Old Fashioned American Recipes.pdf

Sunday, October 15, 2017

Fresh Tomato Salsa

If you like a mild salsa, use the banana peppers. For a hot version, opt for one of the other pepper choices.
SERVINGS: 12 (1/4-cup) servings

1-1/2  cups finely chopped tomatoes (3 medium)  
1  fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained  
1/4  cup chopped green sweet pepper  
1/4  cup sliced green onions  
3  to 4 tablespoons snipped fresh cilantro or parsley  
2  tablespoons lime juice or lemon juice  
1  to 2 fresh jalapeno, serrano, fresno, or banana peppers  
1  clove garlic, minced  
1/8  teaspoon salt  
1/8  teaspoon pepper  

1. Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.

2. If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.

*Test Kitchen Tip Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-ahead tip: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.