[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Millie on September 6, 2009, 6:40 pm, in reply to " Old Fashion Barbecue Sauce"
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PEACH COBBLER
Peach Filling Ingredients:
3 lb fresh ripe peaches or 2 cans (1
lb., 14 oz. size) sliced peaches
Water
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine (cut
into tiny pieces)
Topping Ingredients:
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter or margarine
(softened)
2 eggs, slightly beaten
Vanilla ice cream or light cream or half-and-
half
Prepare Peach Filling:
If using fresh peaches, bring 2 quarts water
to a boil in a 3 quart saucepan. Gently add
peaches; blanch for 15 to 20 seconds. With
slotted utensil, remove from water, cool and
peel. Cut peaches in half; discard pits. Cut
peaches into thick slices (5 cups).
If using canned peaches, drain and reserve
1/4 cup liquid. Put fresh or canned peaches,
1/2 cup sugar, 2 tablespoons flour, lemon
juice, vanilla and almond extracts, cinnamon
and 1/4 teaspoon salt in a large bowl.
Add 1/4 cup water if using fresh peaches or
the 1/4 cup reserved peach liquid if using
canned peaches. Mix peach mixture gently
with a wooden spoon and transfer to an 8 x 8
x 2 inch baking dish. Dot with 2 tablespoons
butter. Preheat oven 375F.
Prepare Topping:
Put 1 cup flour, 1 cup sugar, 1 teaspoon
baking powder, 1/4 teaspoon salt, 4
tablespoons softened butter and eggs in a
small bowl. Beat with a wooden spoon until
topping is smooth. Spread topping, with back
of wooden spoon, over Peach Filling, trying
to space topping evenly.
Place Peach Cobbler on center rack in
preheated over and bake for 50 minutes or
until peaches are tender and the crust is a
light golden brown. Remove from oven to wire
rack and let stand for about 30 minutes to
cool slightly.
To Serve:
Using a large spoon, gently scoop the Peach
Filling along with some of the cake topping
into individual serving dishes. Top with a
scoop of ice cream or pass pitcher of light
cream or half-and-half to pour over cobbler.
Serve immediately. Makes 6 servings.
Source:McCall's Cooking School
*********************************************
Mc Call's Cooking School's Chicken Breasts
Tarragon
Ingredients:
4 whole chicken breasts (about 1 lb.
each)
2 Tablespoons salad or olive oil
6 Tablespoons butter or margarine
8 shallots, chopped
2 pared carrots, sliced into 1/4" rounds
1/4 cup cognac or brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon or 2
teaspoons dried tarragon leaves
1 1/2 Tablespoons fresh chopped chervil or
1/2 teaspoon dried chervil leaves
1 teaspoon salt
1/8 teaspoon pepper
1 cup light cream
1 egg yolk
1 Tablespoon flour
1/4 lb. mushrooms, washed, thinly sliced
2 Tablespoons butter or margarine
sprigs of fresh tarragon
1. To bone chicken breasts: Wash and dry.
Place, skin side down, on large cutting
board. With sharp knife with a thin, 6-inch
blade, just cut through membrane that covers
breast bone. Bend breast back to break bone
and cartilage. With fingers, remove bone.
2. On one side of breast, insert tip of
knife under rib bone, and cut free from
meat. Cut meat torn from rib cage; remove
rib cage. Repeat on other side. Scrape
flesh away from wishbone; remove wishbone.
Loosen the tendons on either side of breast,
and pull out.
3. Remove skin; cut breast in half. In 6-
quart Dutch oven, heat oil and 2 Tablespoons
butter. Add chicken breasts (half at a
time, enough to cover bottom of pan);
saute,' turning on all sides, until brown.
Remove chicken as it browns. Brown rest of
chicken.
4. To drippings in Dutch oven, add shallot
and carrot; saute,' stirring 5 minutes, or
until golden. Return chicken to Dutch oven;
heat. When hot, slightly heat cognac in
ladle, and ignite. Add white wine, the
chopped tarragon and chervil, salt and
pepper.
5. Bring to boiling; reduce heat, and
simmer gently, covered, 30 minutes. Remove
chicken to heated serving platter; keep
warm. Strain drippings in Dutch oven. In
small bowl, combine cream, egg yolk and
flour; mix well with wire whisk.
6. Stir into drippings in Dutch oven; bring
just to boiling, stirring. Add more wine if
sauce seems too thick. Meanwhile, saute'
mushrooms in hot butter 5 minutes, until
tender. Spoon sauce over chicken. Garnish
with tarragon and mushrooms.
Serves 6
Source:Mc Call's Cooking School
*********************************************
Baked Manicotti With Cheese Filling
McCalls Cooking School
Sauce:
1/3 cup olive oil
1 1/2 cup onion, finely chopped
1 clove garlic, crushed
1 35 ounce can Italian tomatoes, undrained
1 6 ounce can tomato paste
2 tablespoons chopped parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
Manicotti: (Crepe-Like)
6 eggs, at room temperature
1 1/2 c unsifted all-purpose flour
1/4 teaspoon salt
Filling:
2 lbs ricotta cheese
1 8 ounce package mozzarella cheese, diced
1/3 cup grated parmesan cheese
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1/4 cup parmesan cheese
Make sauce: In hot oil in 5-quart Dutch
oven, saute onion and garlic 5 minutes. Mix
in rest of sauce ingredients and 1-1/2 cups
water, mashing tomatoes with fork. Bring to
boiling, and reduce heat. Simmer mixture,
covered and stirring occasionally, 1 hour.
Make Manicotti: In medium bowl, combine 6
eggs, the flour, 1/4 teaspoon salt, and 1-
1/2 cups water; with electric mixer, beat
just until smooth.
Let stand 1/2 hour or longer. Slowly heat an
8-inch non-stick skillet. (If not using a
skillet with a non-stick surface, brush
skillet lightly with butter for each
manicotti.)
Pour in 3 tablespoons batter, rotating the
skillet quickly to spread batter evenly over
bottom.
Cook over medium heat until top is dry but
bottom is not brown. Turn out on a wire rack
to cool. Continue cooking until all of the
batter is used. As the manicotti cool, stack
them with waxed paper between them.
Preheat oven to 350 degrees.
Make Filling: In large bowl, combine
ricotta, mozzarella, 1/3 cup parmesan, the
eggs, salt, pepper, and parsley; beat with
wooden spoon to blend well. Spread about 1/4
cup filling down the center of each
manicotti, and roll up.
Spoon 1-1/2 cups sauce into each of two 12-
by-8-by-2-inch baking dishes.
Place eight rolled manicotti seam side down,
in single layer; top with five more. Cover
with 1 cup sauce; sprinkle with Parmesan.
Bake, uncovered, 1/2 hour, or until bubbly.
To Freeze: Line baking dish with large piece
of foil; assemble as directed. Fold foil
over to seal, and freeze in dish. When
frozen, remove dish.
To serve: Unwrap; place in baking dish, and
let stand 1 hour to thaw. Bake, uncovered, 1
hour in 350 degree oven.
*********************************************
Coconut Cream Pie
Source: McCall's Cooking School
COMMENTS: Use your favorite pastry recipe or
use a store bought crust. Preheat oven to
450°. Prick bottom and sides of crust and
bake 10-12 minutes. Crust should be golden
brown. Cool on wire rack.
FILLING:
3/4 cup Granulated sugar
3 Tbsp. Cornstarch
dash Salt
2 cups Milk
3 Egg yolks
3/4 tsp. Vanilla extract
1/4 tsp. Almond extract
TOPPING:
1 cup Heavy cream, well chilled
2 Tbsp. Confectioners' sugar
2 cans (3 1/2 oz. size) Flaked coconut or 2
cups grated fresh coconut
In heavy saucepan, combine granulated sugar,
cornstarch and salt. Gradually stir in milk
until smooth. Over medium heat, bring to
boiling; stir occasionally; boil 1 minute,
or until thick and shiny.
Quickly stir some of hot mixture into egg
yolks. Pour back into hot mixture; stir to
blend. Return to heat; cook over low heat 3
minutes, stirring occasionally. Remove from
heat. Stir in extracts.
Turn into a small bowl, and cover surface
with waxed paper. Refrigerate until well
chilled (at least 1 hour).
Have cream, bowl and beaters chilled before
beating; Beat the cream with confectioners'
sugar until stiff. Refrigerate cream,
covered.
To assemble pie; Turn filling into pie
shell. Sprinkle with half the coconut. Cover
with the whipped cream mixture then top with
remaining coconut. Serve at once or
refrigerate no longer than 1 hour.
SERVES 8.
VARIATION: For Banana Coconut Pie, add two
sliced bananas; arrange in pie shell to
cover bottom. Proceed to assemble as above.
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