Kookin Korner


ABBAJEAN'S KOOKING KORNER


My friend Betty, my four children, Chuck, Nicole, Marianne, and Garry all like the following recipe. Betty ate too many, and when the kids came home from school, they were all looking for the "Apple Fritters". It's an old Pennsylvania Dutch recipe. Give it a try.


APPLE FRITTERS

1/2 cup sugar 1 cup milk
2 eggs, well beaten 1/2 tsp lemon juice
1/3 cup butter 1/2 tsp vanilla
2 cups flour 2 cups sliced apples
3 tsp baking powder whip cream or powdered sugar

Cream the butter and sugar, add the eggs and beat thoroughly. Sift the dry ingredients into the above mixture adding the milk slowly. Fold in the apples, lemon juice and vanilla. Drop by the spoonfuls into hot oil.(I use peanut oil) Fry golden brown. Serve with powdered sugar or whipped cream.

NOTE: You can also substitute fresh or canned peaches (drained) in place of the fresh apples.

Special Note: Even my husband, Baktracker, likes these!


VIDALIA ONION PIE SUPREME

1 Baked Pie Shell
3 Cups thinly sliced Vidalia Onions
3 tablespoons melted butter
1/2Cup Milk
3 tablespoons flour
2 eggs, well beaten
1 1/2 cups sour cream
Bacon slices, crisply fried

Saute onion in butter until lightly browned; spoon into pastry shell. Add milk and 1 1/4 cup sour cream. Blend flour with remaining 1/4 cup sour cream; combine with egg mixure and pour over onions in pastry shell. Bake at 325 degrees until firm, about 30 minutes. Garnish with crisply fried bacon. Serves 6. Special Note: Vidalia Onions are a real special treat from Georgia grown in a certain type soil and usually found in the markets late March, April


Did you ever bake a cake from scratch and when it was removed from the oven, it headed straight for the garbage. Well here's a quick, foolproof recipe that can be put together real fast when unexpected company comes.
NEVER FAIL CHOCOLATE CAKE
    1 Egg
    1 Cup Flour
    1 Cup Sugar
    1 Teaspoon Baking Soda
    1 Teaspoon Vanilla
    1/4 Teaspoon Salt
    1/2 cup Cocoa
    1/2 Cup Crisco Oil
    1 Cup Hot Water
Put all the above ingredients together and mix with electric mixer for about 2 minutes. Pour into 8" Square Pan. This canke will also make a large 13x9x2 1/2 by doubling the above. However DO NOT DOUBLE IN ONE BOWL.MIX IN TWO SEPARATE BOWLS AND POUR SIMULTANEOUSLY INTO LARGE PAN
For some reason Doubling the above receipe into one bowl and mixing cake does not come out right. ANOTHER FAILURE!
BAKE AT 350 30 TO 40 minutes.

The next edible came from a very dear fried of mine who owned and operated a restaurant for many years. The description of this recipe does not do it justice. It must be tried to enjoy. We called it:

THE HOMESTEAD SPECIAL
You will need the following: Package of Thomas English Muffins
Sliced tomatos
Favorite Cheese Sliced (Recommend Sharp)
Cooked Bacon
Your favorite coleslaw recipe

Butter the english muffins and sprinkle lightly with garlic seasoning. Broil the muffins.Now place the coleslaw on the muffins,top with a sliced tomato, some cooked bacon, and cover with a slice of cheese.Place these on a cookie sheet and bake at 375 until cheese melts. These are very filling and you usually only need one muffin per person. If you have a hungry person, you'll need more.

LIVER BISCUITS

Dog Biscuits - Liver Based
Yield: Makes 4 1/2 dozen 2 1/2 inch long bones

1 Batch

1 pound Beef Liver
2 large Eggs; Shells washed
1 Cup Cottage Cheese (I use lowfat)
1 1/2 Cups Wheat Germ
3 1/4 Cups Whole Wheat Flour*(see below)
Rinse liver and cut into chunks. Put in a 2 quart pan with 1 cup of water, and bring to a boil on high heat.
Reduce heat, cover and simmer gently until liver is no longer pink.(About 5 minutes)
Put liver in a food processor, saving the liquid from previous step.
Break in eggs, including shells.
Whirl to puree, adding reserved liquid as needed
Scrape mixture into bowl, adding remaining cooking liquid, cottage cheese, wheat germ and *3 Cups of Flour
Stir until evenly moistened.
Knead until dough no longer feels sticky, adding more flour as required.
I refrigerate the dough at this point as it makes it easier to roll out.
Roll out the dough on a floured board until 1/2 inch thick. Cut dough with floured, bone shaped cookie cuter.
Bake in 300 degree oven until bones are tinged darker brown and feel firm to touch (about l hour).
Cool on racks.
Once Cool, bones should be hard when pressed. If not bake 10 minutes more at 300 degrees and cool.

I keep a few out for daily snicky-snacks, the remainder of the baked batch goes into individual ZipLock freezer bags, and taken out as needed.


© 1997< /i>



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