Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/8 to 1/4 inch thick, 1 to 2 inches wide, and 4 to 12 inches long. Cut with grain of meat; remove the fat. Lay out in a single layer on a smooth clean surface […]
2 gallons + 3 quarts boiled water 3 qts. peaches, extremely ripe 3 lemons, cut into sections 2 sm. pkgs. yeast 10 lbs. sugar 4 lbs. dark raisins
Place peaches, lemons and sugar in crock. Dissolve yeast in water (must NOT be to hot). Stir thoroughly. Stir daily for 7 days. Keep […]
Modern slow cookers come in all sizes and colors with various bells and whistles, including timers and shut off mechanisms. They also come with a serious design flaw, that being the lack of a proper domed lid.
The first photo below depict a popular model Crock-Pot® sold far and wide […]
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Add the following ingredients to a four or six quart crock pot, salt & pepper to taste keeping in mind that salt pork is just that, cover with water and cook on high till it boils, then cut back to low for four or five hours. A slow cooker works well, I […]
This is a recipe I created from scratch by trial and error.
(Note: This recipe contains no eggs, refined white flour or white sugar.)
2 Cups Whole Wheat Flour – As unprocessed as you can find it 3 Cups of Raw Oatmeal 1 Cup of Brown […]
Texas Tea Recipe
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If you’re looking for that most refreshing of summertime beverages for sipping out on the back patio or perhaps as a last drink before walking the plank, let me recommend my Blunderbuss Mai Tai. I picked up the basics to this recipe over thirty years ago when holed up […]
From The How and When, An Authoritative reference reference guide to the origin, use and classification of the world’s choicest vintages and spirits by Hyman Gale and Gerald F. Marco. The Marco name is of a Chicago family that were involved in all aspects of the liquor business and ran Marco’s Bar […]
Philly Clam Dip 1 garlic clove, cut in half 1 8-oz. pkg. Philadelphia Brand Cream Cheese 3 tablespoons clam broth 1 7-to 7 1/2-oz. can minced clams, drained
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5 gallons of blackberries 5 pound bag of sugar
Fill a pair of empty five gallon buckets half way with hot soapy water and a ¼ cup of vinegar. Wash thoroughly and rinse.
Fill one bucket with two and one half gallons of blackberries and crush with […]
A CROCK OF SQUIRREL
4 young squirrels – quartered Salt & Pepper 1 large bunch of fresh coriander 2 large cloves of garlic 2 tbsp. salted sweet cream cow butter ¼ cup of brandy 1 tbsp. turbinado sugar 6 fresh apricots 4 strips of bacon 1 large package of Monterrey […]
FRIED SQUIRREL & BISCUIT GRAVY
3-4 Young Squirrels, dressed and cleaned 1 tsp. Morton Salt or to taste 1 tsp. McCormick Black Pepper or to taste 1 Cup Martha White All Purpose Flour 1 Cup Hog Lard – Preferably fresh from hog killing, or barbecue table
Cut up three to […]
Muscadine Jelly 6 cups muscadine grape juice 6 cups sugar 1 box Kraft Sure Gel or Ball Fruit Jell
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The following recipes are from a small booklet entitled 500 Delicious Salads that was published for the Culinary Arts Institute in 1940 by Consolidated Book Publishers, Inc. 153 N. Michigan Ave., Chicago, Ill.
If you have been looking for a way to lighten up your salads and be free of […]
The following recipes form the most popular items in a nine-course dinner program:
Bird’s Nest Soup
Soak one pound bird’s nest in cold water overnight. Drain the cold water and cook in boiling water. Drain again. Do this twice. Clean the bird’s nest. Be sure to […]