Entries for the Ebook
Thierry Gerbault
years. Some began as hand-me-downs from family and friends, others I developed
after trying many similar published recipes that weren't quite what I wanted.
All of them have been modified or embelished as I used them until they were
just what I wanted. Hope you can use them...
---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Pie in a Bag
Categories: Pies, Desserts, Fruits,
Yield: 6 servings
--------------------------------PIE FILLING--------------------------------
5 Apples, peeled and sliced
1/2 c Granulated sugar
3 tb All-purpose flour
1/2 ts Cinnamon
1 tb Lemon juice
-------------------------------CRUMB TOPPING-------------------------------
1 c Light brown sugar
1/2 c All-purpose flour
1/8 lb (1/2 stick) butter
-------------------------------MISCELLANEOUS-------------------------------
1 Unbaked 9-inch pie crust
1 Large brown grocery bag
Combine granulated sugar, flour, and cinnamon. Coat sliced apples with
sugar mixture. Put mixture in unbaked pie crust and sprinkle with lemon
juice. Combine brown sugar and flour and cut butter into mixture until
crumbly. Sprinkle over top of apples. Place pie pan in large grocery bag.
Fold over front and pin shut. Bake 1 to 1-1/4 hours at 400 degrees F.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon-Bean Salad
Categories: Vegetables, Side dish
Yield: 12 servings
5 Slices bacon, cut into 1"
-pieces
3/4 c Coarsely chopped onions
1 cn (15-oz) lima beans, drained,
-liquid reserved
1 cn (15-oz) dark red kidney
-beans, drained, liquid
-reserved
1 cn (15-oz) pinto beans, drained
-liquid discarded
1/2 Red pepper, diced
1/2 Yellow pepper, diced
1/2 Green pepper, diced
1 pk (10-oz) frozen corn
1 Stalk celery, cut diagonally
1 cn (14-1/2-oz) Italian plum
-tomatoes, drained, chopped
1/4 c Honey
3 tb Cider vinegar
2 ts Ground cumin
2 ts Oregano, crumbled
2 ts Dry mustard
1 ts Salt
Freshly ground pepper
Cook bacon until crisp. Remove, set aside; add onions; cook over low heat
until limp, but not browned. Remove, set aside; add peppers; cook over
low heat until tender but still crisp. Remove from heat. Blend bean
liquids in bowl; measure 1 cup and stir into onions, along with honey,
vinegar and seasonings. Add bacon and remaining ingredients; stir to
combine. Turn mixture into 3-quart casserole and bake at 350 degrees F.,
covered, until just heated through. Serve slightly warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mom's Cheese Ball
Categories: Appetizers, Cheese/eggs
Yield: 1 cheeseball
---------------------------------CHEESEBALL---------------------------------
1 Jar Kraft Old English Cheese
1 Jar Kraft Roka Blue Cheese
1 8 oz. pkg. cream cheese
1 ts Dried onion flakes, crushed
1/4 ts Garlic powder
1 ts Worcestershire Sauce
1/4 ts Tobasco Sauce
2 tb Coarsely chopped walnuts
2 tb Dried parsley flakes
----------------------------MIXTURE FOR ROLLING----------------------------
1/3 c Coarsely chopped walnuts
1/4 c Dried parsley flakes
Allow cheeses to come to room temperature. Blend cheese and all remaining
ingredients using a fork and rubber spatula until mixture is smooth. (Do
not use electric mixer, blender, or food processor or mixture will remain
too thin for rolling.)
Turn cheese mixture into plastic wrap lined small mixing bowl. Cover and
chill several hours or overnight until firm enough to roll.
Combine remaining chopped walnuts and parsley flakes in plate or pie pan.
Remove cheese mixture from mixing bowl using the plastic wrap and shape
into ball. Roll ball in walnut/parsley mixture and wrap in plastic wrap.
Refrigerate until serving time.
Note: Cheeseball will keep 2 weeks in refrigerator or 3 months in
freezer. If frozen, thaw in refrigerator before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry-Fig Chutney
Categories: Relishes, Fruits
Yield: 1 recipe
4 c Cranberries, coarsely
- chopped
1 lg Navel orange, quartered,
- finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 c Walnuts, coarsely broken
- and toasted
2 tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
- (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 ts Freshly ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper
Combine cranberries, orange, onion, currants, figs, toasted walnuts,
mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.
Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in
small bowl and mix thoroughly.
Add dry ingredients to saucepan and stir to combine. Heat to a slow boil.
Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up to 2
weeks. Can be frozen up to 1 year.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Currant Scones
Categories: Breads, Ethnic
Yield: 6 wedges
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground nutmeg
8 tb (1 stick) cold unsalted
-butter, cut up
1 c Currants
2 tb Sugar
1 Yolk of a large egg
3/4 c Buttermilk or plain yogurt
1 White of a large egg
Additional sugar for
-sprinkling
1. Heat oven to 375 F. Put flour, baking powder, soda, nutmeg, and salt
into a large bowl. Stir to mix well. Add butter and cut in with a pastry
blender or rub in with your fingers, until the mixture looks like fine
granules. Add currants and sugar; toss to distribute evenly.
2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to
blend. Pour over the flour mixture and stir with a fork until a soft dough
forms.
3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut
dough in half. Knead each half briefly into a ball; turn smooth side up and
pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.
4. In a small bowl, beat the egg white with a fork until just broken up.
Brush to top of each scone with the egg white, and sprinkle lightly with
sugar. With a pancake turner, carefully transfer the two cut circles to an
ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges
in each are touching. This will keep the raisins from burning.
5. Bake 18-22 minutes or until medium brown. Cool on a wire rack. After 5
minutes pull the wedges apart and cover loosely with a dish towel.
Note: Egg white and sugar can be added before freezing the unbaked scones.
VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose
flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the
flour mixture. Omit nutmeg.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mother's Pineapple Upside-Down Cake - 1932
Categories: Cakes, Desserts
Yield: 6 servings
1/2 c Butter
1 c Brown sugar
7 sl Pineapple
7 ea Maraschino cherries
3 ea Eggs, separated
1 c Granulated sugar
5 tb Pineapple juice
1 c All-purpose flour
1 ts Baking powder
Melt one half cup butter in a large iron frying pan. Add one cup brown
sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete
wheel of pineapple in center. Put cherry in center and place half wheels
around as in picture. make following sponge batter--Beat yolks of three
eggs, add one cup granulated sugar and five tablespoons of pineapple
juice. Sift in one cup of flour and one teaspoon baking powder. Fold into
stiffly beaten egg whites. pour over fruit. Bake forty-five minutes to
hour in moderate oven.
Note: This recipe was included with a concave-bottom "Up-Side-Down" Cake
Pan my mother purchased in the late 1930's. It was manufactured by the
Chicago Mettalic Manufacturing Co., Chicago, Ill., 1932.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Red Potato and Green Bean Salad
Categories: Salads, Vegetables,
Yield: 8 servings
2 1/2 lb New potatoes, scrubbed
1 1/2 lb Green beans
1/3 c Herb vinegar
1/3 c Extra-virgin olive oil
1/3 c Vegetable oil
2 tb Granulated sugar
1 ts Paprika
1/2 ts Salt
1 Clove garlic
1 ts Coleman's dry mustard
2 ts Caraway seeds, crushed
3/4 ts Celery seeds
1 c Walnut pieces
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
1/2 ts Black pepper, or to taste
To prepare dressing, in blender container combine herb vinegar, olive oil,
vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard,
caraway seeds, and celery seeds. Blend until well emulsified.
Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large
pot of boiling water until just tender-crisp. Refresh in cold water, drain
and pat dry.
Cook the potatoes in a large pot of boiling water until just tender when
pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the potatoes
to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a
small amount of dressing over potato slices and tossing to coat as you
slice.
Add green beans to potato slices and toss to combine, drizzling a small
amount of dressing to coat.
Dice red pepper, chop scallions and parsley, and add with remaining
ingredients and toss to combine, drizzling just enough additional dressing
to evenly coat salad. Grind black pepper over salad to taste and lightly
toss again. Taste and adjust seasonings.
Salad is best if eaten the same day it is made - slightly warm or at room
temperature - do not refrigerate! Leftovers should be refrigerated, but may
be warmed slightly in the microwave before serving.
NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white wine
vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and
marjoram. This is available from Balducci's, New York City.
A reasonable substitute could probably be made by steeping these herbs in
white wine vinegar for a few weeks before using.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Special Day Waffles
Categories: Breads, Breakfast,
Yield: 6 servings
2 c Sifted all-purpose flour
3 ts Double-acting baking powder
1 ts Baking soda
1 ts Salt
2 c Buttermilk
4 Eggs, well beaten
1 c Melted butter
Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to
flour mixture. With hand beater, or mixer at high speed, beat until
smooth; whisk in butter.
When waffle iron is ready to use, pour batter into center of lower half
until it spreads about 1" from edges. Bring cover down gently. Cook until
no steam escapes. Do not raise cover during baking.
When waffle is done, lift cover; loosen waffle with fork; serve at once.
Reheat iron before pouring in next waffle.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sun City Special
Categories: Appetizers, Meats,
Yield: 24 servings
1 lb Pork sausage meat
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 ts Tobasco sauce
2 Loaves party rye
Brown sausage, beef and garlic. Drain well. Grate cheese and add to meat
along with seasonings. Stir until cheese is melted. Spread on slices of
party rye. Freeze on tray and store in bags. When ready to serve, broil
3-5 minutes or until bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tropical Lime Cake
Categories: Cakes, Desserts,
Yield: 12 servings
------------------------------------CAKE------------------------------------
1 ea Box lemon flavor cake mix
(18.25 oz)
1 Box lime flavor gelatin
(3 oz)
5 Eggs
1 c Crisco Oil
3/4 c Fresh-squeezed orange juice
-----------------------------------GLAZE-----------------------------------
1/2 c Fresh-squeezed lime juice
2 c Confectioner's Sugar
Combine dry cake mix and dry gelatin in large mixing bowl. Blend eggs,
oil, and orange juice in a blender for at least 5 minutes. Gradually add
egg mixture to dry ingredients, beating 5 minutes. Bake in greased 9 x 13
baking pan for 45 minutes in 350 degree oven.
When cake tests done, remove from oven and pierce top all over with fork.
Combine lime juice and confectioner's sugar and spread evenly on top of
cake. This will soak into cake.
Cake needs no frosting, but may be dusted with additional confectioner's
sugar at serving time or served with whipped cream.
NOTE: I use Duncan Hines Lemon Supreme Cake Mix
: and JELL-O Lime Flavor Gelatin.
: Crisco Oil is imperative! Other oils cause the cake to fall.
: -------------------------------------------------------------
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stouffer's French Coconut Pie
Categories: Pies, Desserts
Yield: 8 servings
4 Eggs
2 c Granulated sugar
1 ts Cider vinegar
1 ts Vanilla extract
1 1/3 Sticks butter or margarine
5 1/3 oz Can Baker's coconut
1 Unbaked 9" pie shell
Preheat oven to 425 degrees. Melt butter or margarine, set aside. Beat
eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
vanilla and beat until well combined, about one minute. Add melted butter
or margarine and beat until thoroughly combined, about two minutes. Add
coconut and mix just until well distributed. Pour into unbaked pie shell.
Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and
bake for an additional 30-35 minutes, until top is golden brown and
filling is set. If pie appears to be browning too quickly, reduce oven to
325 degrees and tent a piece of aluminum foil loosely over top. Hold pie
at room temperature for serving. Serve with unsweetened whipped cream,
lightly flavored with vanilla.
Note: I prefer using the Southern Style shredded coconut, but the Angel
Flaked variety is acceptable.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Raisin Cake
Categories: Cakes
Yield: 1 Cake
------------------------------------CAKE------------------------------------
1/2 c Shortening
2 c Sifted all-purpose flour
1 c Sugar
1 ts Baking soda
1 ts Salt
1/2 c Sour milk or buttermilk
2 ea Eggs
1 ea Orange, ground whole
1 c Raisins, ground
----------------------------------FROSTING----------------------------------
1/3 c Butter
4 c Confectioner's sugar
1 ea Egg yolk
1 1/2 ts Vanilla
2 ts Grated orange peel
Orange juice
(Preparation)
This cake may be baked in either one 9" x 13" pan or two 9" round layer
pans. If using the layer pans, the quantity of the frosting may need to
be increased according to taste. In either case, the pans should be
generously coated with shortening and dusted lightly with flour.
(Cake)
Cream shortening and sugar until light; add eggs one at a time, beating
well after each addition; mix in dry ingredients alternately with raisins,
orange and sour milk or buttermilk. Bake at 350 degrees about 45 minutes
for the single pan and about 30 minutes for the layer pans. Test the cake
for doneness by inserting a toothpick or skewer in center. It should come
out clean.
(Frosting)
Cream butter and egg yolk until light and fluffy. Beat in confectioner's
sugar 1 cup at a time until well combined and creamy. Beat in vanilla and
orange peel. Add sufficient orange juice until frosting is of spreading
consistency.
For single pan, decoratively swirl entire amount of frosting on top of
cake. For layer pans, place first layer on serving plate and spread top
with 1/4" layer of frosting. Place second layer on top and use remaining
frosting to cover top and sides of cake.
NOTE: Cake is better if made one day before serving.
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Thierry Gerbault
Queen Creek, Arizona
(remove NOSPAM from address to reply)
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.