Here you will find some favorite recipes. I am always looking for new and exciting recipes, so if you have some you would like to share, please send them to me at LadyClaire@unforgettable.com.
How to Preserve a Husband
Be careful in your selection. Do not choose too young.
When once selected, give your entire thoughts to preparation for domestic use.
Some insist upon keeping them in a pickle, others are constantly getting them
into hot water. This may make them sour, hard, and sometimes bitter; even poor
varieties may be made sweet, tender and good, by garnishing them with patience,
well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity.
Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
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1/2 Cup Butter
1 Cup Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Cup Sugar
1-1/4 Cup Blended Oatmeal (measure oatmeal and blend in a blender into a fine powder)
6 Ounces Semi-Sweet Chocolate Chips
1/2 Cup Brown Sugar
1/4 Teaspoon Salt
2 Ounces Milk Chocolate, grated
1 Egg
1/2 Teaspoon Vanilla
3/4 Cup Nuts
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes approximately 2 dozen cookies.
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1 Loaf French or Italian bread, cut into 1" slices
3 Eggs
3 Cups Milk
4 Teaspoons Sugar
3/4 Teaspoon Salt
1 Tablespoon Vanilla
1 Tablespoon Butter, cut into small pieces
1 Tablespoon Cinnamon
Grease a 13" x 9" x 2" baking pan. Arrange the bread in the pan. Beat together eggs, milk, sugar, salt and vanilla. Pour over the bread evenly. Cover and refrigerate overnight. Before baking, uncover and dot the top with butter and sprinkle with the cinnamon. Bake at 350 degrees for 45 minutes. Cut into squares and serve immediately with warmed syrup. Serves 6 to 8.
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Holiday time is one of my favorite times of the year. I enjoy the all of the preparations, traditions, and the decorations. This recipe is for ornaments - these "cookies" are not edible, but they will sure make your house smell wonderful!
1 4 Ounce Can (approximately 1 Cup) Cinnamon
1 Tablespoon Cloves
1 Tablespoon Nutmeg
3/4 Cup Applesauce
2 Tablespoons White Glue
1 Drinking Straw
Ribbon
In a medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is thouroughly mixed. Divide dough into 4 portions. Roll out each portion to 1/4 inch thickness. Cut dough with 2" cookie cutters of desired shapes. Using drinking straw or toothpick, make a small hole in top of each ornament. Place cut-outs on wire racks and allow to dry at room temperature for several days, turning over once each day. Insert ribbon through hole in each ornament; tie with know or bow. Makes about 32 (2-inch) ornaments. DO NOT EAT.
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2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Sugar
1 Egg, beaten
1 Cup Milk
1/4 Cup Melted Butter
4 Strips Bacon, Fried Crisp and Crumbled
3/4 Cup Shredded Cheddar Cheese
Preheat oven to 375 degrees. Butter muffin pans. Mix the flour, baking powder, salt and sugar in a large bowl. Add the egg, milk and butter, stirring only enough to dampen the flour; the batter should not be smooth. Add bacon crumbles and cheese, mix. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for 20 to 25 minutes.
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1 (14 ounce) package caramels
2/3 cup evaporated milk
1 (18-1/2 ounce)box German chocolate cake mix
3/4 cup butter or margarine, softened
1 cup chopped nuts
1 (12 ounce) package semi-sweet chocolate pieces
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat over simmering water, stirring until melted. Combine cake mix, remaining evaporated milk and soft butter. Mix until mixture holds together. Stir in nuts. Press half of cake mix mixture into a greased 13 x 9 inch baking pan. Bake at 350 degrees farenheit for 6 minutes. Sprinkle chocolate pieces evenly on top. Pour melted caramels over. Crumble remaining cake mix mixture on top of caramels. Bake 15 to 18 minutes or until desired doneness (shorter baking time results in moister product). Cool slightly and cut into bars. Makes about 12 servings.
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1 large chicken, cut into quarters
2 tablespoons oil
2 tablespoons bacon fat
Salt
Freshly ground pepper
1/8 teaspoon cayenne pepper
1 cup diced ham
1/2 cup chopped green pepper
1/2 cup chopped celery
1 large onion, diced
2 cloves garlic, minced
5 cups chicken broth
1/4 cup minced parsley
1 bay leaf
1-1/2 teaspoons thyme, crumbled
1 cup chopped canned or fresh tomatoes
2 cups rice
Preheat oven to 325 degrees. Rinse the chicken pieces and wipe dry. Heat the oil and bacon
fat in a large skillet. Brown the chicken pieces and sprinkle them with salt, pepper, and cayenne
pepper. Remove from the pan and set aside. Add the ham, green pepper, celery, onion, and garlic to the pan and cook until the vegetables are soft. Add the
chicken broth, parsley, bay leaf, and thyme; bring to a boil and cook uncovered until the broth is reduced to four cups.
Remove the chicken meat from the bones in large pieces. Put the chicken meat, the unstrained broth, the tomatoes, and rice in a casserole. Stir, cover, and
bake for 1 hour, checking every 20 minutes and adding more hot broth or water if it dries out. Remove the bay leaf before serving.
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Last updated June 29, 1997 by
Claire WichelmannLadyClaire@unforgettable.com
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