FRESH FRIED CORN

FRESH FRIED CORN

Shuck corn and remove silks, then using a small paring knife,

lay against kernels at an angle, then cut the kernels halfway through.

 

Then cut the remaining kernels. Lastly, scrape all the kernels and milk from each ear.

Add enough water to make the corn juicy.

Then put into fry pan, and cook about 20 minutes.

If the juice is too thick, add more water. If the juice is too thin, add flour dissolved in warm water, and stir complete.

Add salt & butter.

Dish is done when consistency is right.

You will need to watch this closely, as it has a tendency to stick.

Uncle George's Vanilla Ice Cream

Uncle George's Vanilla Ice Cream

4 Eggs, separated

3 c Sugar
1 tb Vanilla
3 cn Evaporated milk

Beat egg whites until stiff. Add sugar and vanilla; beat well. Beat in egg

yolks, then add canned milk, finish filling freezer with homogenized milk.

Uncle Jim's Marble Fudge Cake

Uncle Jim's Marble Fudge Cake

 1- 1 ounce square unsweetened chocolate -- coarsely chopped

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine -- at room temperature -- (1/2 stick)
1/4 cup solid vegetable shortening
1 1/4 cups plus 1 tablespoon sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 tablespoon strong brewed coffee or water
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Fudge Frosting * -- * Recipe Below

1. Heat oven to 350º. Grease and flour two 8-inch round cake pans.

2. Melt chocolate in top of a double boiler over hot (not boiling) water,

stirring until smooth. Cool slightly.

3. Combine flour, baking powder, and salt on a sheet of waxed paper.

4. Beat butter and shortening in a large bowl until smooth and creamy.
Gradually add 1 1/4 cups sugar, beating until light and fluffy. Beat in eggs, one at a time.

5. Beat flour mixture alternately with milk into butter mixture, beginning and ending with flour mixture. Beat in the vanilla and almond extract.

6. Spoon 1 cup batter into a small bowl. Stir in melted chocolate, remaining 1 tablespoon sugar, coffee, cinnamon, and baking soda.

7. Spoon chocolate and vanilla batters in equal amounts in alternating blobs on each prepared pan. Using a knife or thin metal spatula, cut through batter to marbleize.

8. Bake in heated 350º oven 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn cakes out; invert top side up; cool completely.

9. Place a cake layer, top side down, on a platter. Spread 1/2 cup Fudge

Frosting over layer. Place remaining layer, top side up, on top. Spread a thin layer of frosting over sides and top of cake. Spread any remaining frosting over cake.

NOTE: Uncle Jim is Jim Fobel, who has captured the spirit of American cooking in several of his cookbooks. This marble cake slathered with a fudgy frosting is Jim at his best.

* FUDGE FROSTING: Combine 1 1/2 cups sugar and 1 cup evaporated milk in a large heavy saucepan. Bring to boiling over medium heat, stirring occasionally.

Simmer 10 minutes, occasionally brushing down sides of pan with a brush dipped in cold water. Coarsely chop 6 squares (1-ounce each) unsweetened chocolate.

Combine with

1/4 cup (1/2 stick) butter or margarine,

2 teaspoons vanilla, and

1 teaspoon ground cinnamon in a large bowl.

Pour hot milk mixture over chocolate, stirring until chocolate is melted and smooth.

Cool to room temperature, stirring occasionally. Cool in refrigerator until

frosting is a good spreading consistency.

 By Recipeaholic on May 28, 2000.

Recipe by: Family Circle® All-Time Favorite Recipes

By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest), converted by MM_Buster v2.0l. Converted by MC_Buster.

Uncle Joe's Stuffed Bread

Uncle Joe's Stuffed Bread

  Brown:

1/2 lb. ground beef, drain grease

Add:

1/2 c. chopped onion

1/4 c. bell pepper

Cook 5 minutes - set aside.

Hollow out a large loaf of French bread.
Crumble the "middle" of the bread into meat mixture.

Add:

2 c. mixed vegetables, cooked

1 c. grated Cheddar or American cheese

Stuff the hollowed out loaf with this mixture. Wrap in foil and bake

until heated through - about 20 minutes at 350 degrees (loaf may be
buttered before baking).

Source: "Key Home Gourmet CD Collection"

MAMA'S COOKIES

MAMA'S COOKIES

2 c. sugar

1 c. shortening
1/4 tsp. salt
1 c. thick cream
2 eggs
3 tsp. baking powder
flavoring
flour

Cream shortening and sugar. Add cream, eggs, salt and flavoring. Add baking powder and flour. Add just enough flour to roll without sticking to the rolling pin.

Submitted by: Ida Jane Clark, Mother of Leona Clark

Apple, Mother of Avis Morford.

MOTHER'S COOKIES

MOTHER'S COOKIES

1 c. butter

2 c. sugar
1/2 c. sour cream
1/2 tsp. soda
1 tsp. vanilla
2 eggs
flour (to stiffen to roll thin)

Cream butter and sugar. Add other ingredients. Mix

well. Roll dough thin on floured board. Cut with cookie
cutters or roll dough into 2-inch diameter loaves, put in
refrigerator for a while and then slice and bake at 350 degrees to
375 degrees until cookies brown at edges. (Dough may be frozen.)

Frost with powdered sugar icing or colored sugar crystals.

Mother was the wife of Rev. David F. Wilson, pastor of
this church from 1916 to 1921.

MOTHER'S DROP COOKIES

MOTHER'S DROP COOKIES
(Orra Mason)
 
1 heaping c. brown sugar
1 egg
1/2 c. shortening
1 c. chopped raisins
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2/3 c. sour milk
1 rounding tsp. soda
 

Stir stiff enough with flour to drop by half teaspoonful in a pan. Bake in moderate oven. For guests or special treat, mother would put confectioners sugar in a bag and shake cookies until completely powdered. Nuts may be added if desired.

MOTHER'S TEA CAKES

MOTHER'S TEA CAKES

3/4 c. butter

2 eggs
1 c. sugar
1/2 tsp. vanilla
1 tsp. baking powder
pinch of salt
2 1/2 c. flour

Mix thoroughly butter, sugar, eggs and flavoring. Sift

together flour, baking powder and salt. Stir into creamed

mixture. Roll out 1/8-inch thick. Bake at 400 degrees for 6 to 8

minutes. "Given to me by my mother Marie Cowart."

MOTHER TAYLOR'S JAM CAKE

MOTHER TAYLOR'S JAM CAKE

3 eggs

2 c. sugar
1 c. buttermilk
1 c. raisins
1 c. jam (blackberry or strawberry)
1 c. dates (optional)
1 c. broken nuts
2 tsp. cinnamon
2 tsp. allspice
2 tsp. soda
1/2 tsp. salt
1 tsp. cocoa
1 c. butter
2 c. flour

Beat eggs well. Add sugar and butter. Cream together. Sift dry ingredients together and add alternately with buttermilk. Remove bowl from mixer and stir in rest of ingredients by hand. Pour into a greased and floured tube pan. Bake 1 hour and 40 minutes at 275 degrees. Ice when cool.

Icing for Mother Taylor's Jam Cake

1 c. sugar

1/2 c. buttermilk
1 stick butter
1/2 tsp. soda
1 tsp. white corn syrup

Cook over medium heat to soft ball stage. Cool slightly. Beat and pour over cake. It will turn brown and harden.

MOTHER'S VANILLA FUDGE

MOTHER'S VANILLA FUDGE

2 c. sugar

3/4 c. milk
1 stick margarine
1 tsp. vanilla

 Grease pie plate or other dish with part of margarine.

Put remainder of margarine, sugar and milk in a pan; cook over medium heat, stirring constantly, until soft ball stage. Add vanilla; stir, then pour mixture into prepared pan. Let cool; cut into squares.

Variation: Mother's Peanut Butter Fudge, add 3/4 cup peanut butter with vanilla.

Variation: Mother's Chocolate Fudge, add 1/3 cup cocoa

with sugar.

Uncle Denny's Golden Pork Chops

Uncle Denny's Golden Pork Chops

 From my Aunt Maggie's collection.
Dated 1921. These are a mainstay at my house.

4 pork chops, 1 inch thick

2 cooking applies sliced
2 cups apple cider
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cinnamon
1 teaspoon nutmeg

Combine the flour, salt, pepper, cinnamon, and nutmeg. Roll pork

chops in this mixture and brown the chops. When chops are brown,
turn down heat, add flour mixture for the gravy, top chops with
sliced apples and add the apple cider until the chops are covered.

Simmer until tender, approximately 1 hour.

AUNT BETTY'S SPARE RIBS

AUNT BETTY'S SPARE RIBS

2 c. chicken bouillon (2 cubes & 2 c. water)

4 cloves garlic, minced

1/2 c. honey

1/4 c. soy sauce

1/4 c. ketchup

Pour all the above (after mixing together) over about 3 lbs. spare ribs and

marinate about 4 hours. Bake spare ribs with marinade about 2 hours at 325

degrees,

basting occasionally.