Our family used to love the same Bird's Eye beans and spaetzle...since moving
to Alabama we've not found it anywhere.
Here's our general recipe - not exact, you will have to experiment a bit.
1. Since we don't make our own spaetzle noodles, if you can't find authentic
spaetzle, a good substitute is Mrs. Reames frozen home-made egg noodles.
They are thicker/wider than the commercial or traditional spaetzle, but they
work pretty well. Boil the noodles seperately.
2. Prepare your beans.
3. The sauce- butter (or stick margarine) , small pieces of crumbled bacon
(pre-cooked), paprika, a bit of nutmeg (use sparingly to taste) salt & pepper
to taste, flour and a bit of milk added to butter and seasonings (not too much
flour--should only barely thicken butter/milk mixture
The secret ingredient is the nutmeg--this is a bit like swedish meatballs but
less nutmeg--also we have sometimes used a commercial seasoning blend like
Lawrey's red lid seasoning (again sparingly)
We have experimented to get it just right--sometimes I add a touch of bacon fat
to the butter.
Hope you enjoy! We will be eating ours tomorrow for Thanksgiving!
Sharon in Alabama
On 20 Nov 2007 at 7:29, L wrote:
> I need your help to find a recipe as I've misplaced my card. It's from
> the My Great Recipes card set collection -- Family-style White Bread.
> I saw a listing on your site that you had part of this collection --
> my hope is that you have this particular recipe. My internet search
> has not been successful to this point.
> Thanks so much for your help.
Sorry, that recipe is not in the set of cards that we have. There were three
sets, so it must be in one of the other two. I found the below recipe on the
Internet. It has the same name, but it does not say from where it came.
Family-Style White Bread
2 pkgs active dry yeast
5-5 1/2 c bread flour or all-purpose flour
1/4 c sugar
2 tsp salt
1/4 c oil or melted shortening
2 c hot tap water (120 - 130 degrees F)
Melted butter to brush loaves after baking
Measure yeast, 2 c of flour, sugar, salt and oil into large mixing
bowl, blending well. Stir in the hot water and beat with spoon
until mixture is smooth and satiny. Slowly add 3 c more flour,
mixing until dough pulls away from sides of bowl. Cover and let
stand 10 minutes. Turn dough onto lightly floured surface and knead
until smooth and satiny. Place dough into greased bowl. Cover with
plastic wrap. Let rise in warm place about 1 1/2 hours, until
Punch dough down. Divide into 2 parts. Shape each into aloaf.
Place into 2 greased 9 1/4 by 5 1/2 inch bread pans. Let rise again
about 1 1/2 hours until doubled.
Bake at 375 degrees for 40-45 minutes, until loaves sound hollow
when tapped and are golden in color. Remove from pans immediately.
Then brush tops with melted butter.
Raisin Bread: Stir in 1-1 1/2 c raisins before shaping into loaves.
Cinnamon Loaf: To shape, roll dough out to a 14 by 7 inch
rectangle. Sprinkle withmixture of 2 Tbsp sugar, 2 tsp cinnamon.
Roll up tightly to make loaf. Let rise and bake as for plain loaf.
Tips: If you use bread flour, you may need a little less to make a
stiff dough than when using all-purpose flour. both flours make a
fine loaf of bread.
That's it!! My searches turned up nothing. Thank you so very much!!
On 21 Nov 2007 at 10:00, Lois wrote:
> McCall's Great American Recipe Card Collection copyright
> County Fairs 11m Dutch Apple Pie.
> Topping calls for:
> 2/3c unsifted all=purpose flour
> ? c light brown sugar, firmly packed
> 1/3c butter or margarine
> I am missing the quantity for the light brown sugar.
> If you can help me it would be greatly appreciated. I am
> not allowed to Thanksgiving dinner without this pie. I
> always have to make 6 because my children take 1 home with
> Thank you for your help.
I found this on the Internet, sans attribution.
Dutch Apple Pie
9-inch unbaked pie shell
2/3 cup unsifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter or margarine
2 lb tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup granulated sugar
1 teaspoon cinnamon
1. Prepare pie shell, and refrigerate until ready to use.
2. Make Topping: Combine flour and sugar in medium bowl. With pastry
blender or 2 knives,cut in butter until mixture is consistency of
coarse cornmeal. Refrigerate.
3. Preheat oven to 400F.
4. Make Filling: Core and pare apples. Slice thinly into large bowl.
Sprinkle with lemon juice.
5. Combine flour, sugar, salt, and cinnamon, mixing well. Toss lightly
6. Turn filling into unbaked pie shell, spreading evenly. Cover with
topping. Bake 40 to 45 minutes, or until apples are tender.
Makes 6 to 8 servings.
Who invented brownies?
It's a bit uncertain who created these small unleavened cakes named after
the little elf-like beings of folklore. However, it may have been Fannie
Farmer. There was a brownie-like variation of her cookie recipe made with
molasses in her 1896 Boston Cooking School cookbook, and by the time of
her 1905 revision of her cookbook, she had a one-egg chocolate brownie
recipe made in a 7-inch pan. The name "brownies" first appeared in the
1897 Sears Roebuck Catalog, attached to an elf-shaped chocolate candy.
According to "The Oxford Companion to American Food and Drink", Maria
Howard, an employee of the Walter Lowney chocolate company of Boston and
who was trained by Fannie Farmer, took Farmer's 1905 recipe, added an
extra egg, and called it "Lowney's Brownies" in 1907. Later, she varied
this recipe by adding an extra square of chocolate, cooking it in a cake
pan, and calling the result "Bangor Brownies."
There are adherents of the idea that brownies originated in Bangor, Maine,
but there is no documentation of a recipe that predates Fannie Farmer's
1905 recipe, and this idea may be a misunderstanding resulting from Maria
Howard's "Bangor Brownies" recipe.
There is also a claim by the Palmer House Hotel in Chicago that brownies
were created in the kitchen of the Palmer House Hotel during the 1893
Columbian Exposition when Mrs. Bertha Palmer requested that the chef make
a "ladies dessert" that would be easier to eat than a piece of pie, and
a smaller serving than a slice of layer cake, which could be used in
box lunches at the Women's Building at the Fair. I cannot locate any
real documentation of this claim, but if it's true, it would predate
all other claims.
There is also lore that brownies were created as a result of a failed
attempt at cake, much like fudge is supposed to have originated from a
failed attempt at making fondant or caramel. These are interesting
speculations, but there is no documentation for either.
For lots of brownie recipes, see:
Vlado's Slovak Recipes