Wedding Song - God Knew That I Needed You

Monday, September 28, 2020

A COLLECTION OF TASTY RECIPES

These recipes are not part of a “Cookathon” lineup … they are just some of the things I’ve cooked up while the wildfire smoke trapped me indoors until the rain cleared the air: I needed something constructive to do, and I needed to whip up the Garlic Syrup anyway, to keep Fall/Winter ailments at bay – I like the syrup … some don’t. BUT IT WORKS 😉

==ORANGE ZEST APPLE PIE ~makes 8 – 10 servings

2-3/4 to 3 pounds apples (6 cups) * 2 teaspoons grated Orange Peel * ¾ cup firmly packed Brown Sugar * 1/3 cup all-purpose Flour * 1 teaspoon EA ground Cinnamon and Nutmeg * Pastry for a 2-crust 9-inch pie, rolled to fit pan (*recipe follows) * 1 Tablespoon Butter or margarine * 1 Egg * Orange Sauce (**recipe follows)

Peel, core, and thinly slice apples into a large bowl and mix with orange peel. Stir together the brown sugar, flour, cinnamon and nutmeg; add to apples and mix well.

Line a 9-inch pie pan with 1 round of the pastry. Pour apple mixture into pan, patting to compact mixture and mound in center. Dot fruit with butter, cut into small piece. Lay remaining round of pastry over fruit. Trim pastry to within ½-inch of pan rim and fold edges under, flush to pan rim. Flute edges to seal; or press together with fork tines, then scallop edge with the cupped side of a teaspoon for a pretty edging.

If you want to, combine pastry scraps, roll out, and cut into decorative shapes. Beat egg to blend, brush lightly over top of pie, place decorative pieces on pie, and brush them lightly with beaten egg. Slash pastry top in several places so steam can escape while baking.

Bake pie in a 375-degree oven until crust is a rich golden brown – about 45 – 55 minutes depending on your oven. Cool on a rack, then serve warm or at room temperature. If made ahead, cover loosely and let stand in a cool place until the next day. Cut into wedges and top with orange sauce to taste.

PIE FILLING READY FOR FREEZER

*9-inch TWO-CRUST PIE PASTRY

2/3 cup plus 2 Tablespoons Shortening OR 2/3 cup Lard * 2 cups all-purpose Flour * 1 teaspoon Salt * 4 – 5 Tablespoons Water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle with water, 1 Tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side f bowl (1 or 2 teaspoons of water can be added if necessary).

Gather pastry into a ball; shape into flattened round (for a 2-crust pie, divide the ball into equal halves and shape into 2 rounds). Roll pastry 2 inches larger than inverted pie pan. Gently fold pastry into quarters, unfold and ease into upturned pie pan, pressing firmly against bottom and sides.

Fill pastry as instructed in ORANGE ZEST APPLE PIE recipe above.

**ORANGE SAUCE

In a 1- to 2-quart pan, stir 1 Tablespoon Cornstarch with 1 Tablespoon Water. Add 1 cup Orange Juice and ¼ cup Orange Marmalade; bring to a boil, stirring over high heat. Serve hot or at room temperature. If made ahead, cover and chill up to 24 hours; let come to room temperature, or stir over medium-high heat until hot – about 2 minutes.

==GARLIC SYRUP

This expectorant syrup is most useful for relieving spasmodic cough and lung congestion; and will be found especially appropriate for children.

Avoid using metallic containers or utensils when making this syrup.

1. Slice and bruise 3-oz. of fresh Garlic

Garlic cloves weighed for accurate amount.
Garlic cloves skinned.

2. Measure ½ pint of Cider Vinegar (1 cup)

Cider Vinegar measured.

3. Measure 1 pound of granulated White Sugar (2 cups)

4. Infuse the garlic in the vinegar for 4 days. I like to blend the garlic and vinegar – this makes it more pungent, and much thicker than the original recipe calls for (pic/video are MY method). If you want a thin pulp-less concoction, follow the directions in gold text, exactly.

Garlic and vinegar liquified in blender.
Liquified garlic mixture scraped from sides – don’t want to miss any of that goodness!
Garlic and vinegar mixture put in 'fridge to marinade.

5. Strain and press.

6. Add the sugar.

7. Whisk vigorously, or gently warm the liquid until sugar is fully dissolved.

Dissolving the sugar to make syrup body.

8. Bottle in small clean bottles.

Garlic Syrup ready to be bottled.
Bottle Garlic Syrup. 1-oz bottles, except for Herb Bottle - probably about 2-oz. 

==ITALIAN SPAGHETTI ~makes 6 servings

1 pound Ground Beef * 1 large Onion, chopped (about 1 cup) * 1 clove Garlic, minced * 1 cup Water * 1 teaspoon Salt * 1 teaspoon Sugar * 1 teaspoon dried Oregano leaves * ¾ teaspoon dried Basil leaves * ½ teaspoon dried Marjoram leaves * ¼ teaspoon dried Rosemary leaves (optional) * 1 Bay leaf * 1 can (8 oz.) Tomato Paste * 1 can (16-oz.) canned Tomatoes * 4 cups HOT COOKED Spaghetti noodles * Parmesan Cheese

Cook and stir the hamburger, onion, garlic in a saucepan until hamburger is lightly browned; drain on paper towels to sop up the grease.

'Burger, onions, and garlic browned.

Stir in remaining ingredients except the spaghetti noodles. Heat sauce to boiling – reduce heat, and cover. Cook, simmering, and stirring occasionally for 1 hour.

Tomatoes, tomato paste, and herbs added to meat mixture.

Cook spaghetti noodles (about 2 ounces of dry pasta/per person; 4 ounces if there are no side dishes added to the meal).

Serve sauce with hot, cooked noodles. Sprinkle with grated cheese if desired.

**What I did: I ate 1 serving for Supper, and froze the rest for Freezer Meals.

Spaghetti portioned and ready for freezer.
2 teaspoons Parmesan Cheese added to each serving container.

==NEW ENGLAND POT ROAST ~serves 8

4-pound Beef arm, blade, or cross rib pot roast * 1 Tablespoon Salt * 1 teaspoon ground Black Pepper * 1 jar (5 ounces) prepared Horseradish * 1 cup Water * 8 small Potatoes * 8 medium Carrots * 8 small Onions Kettle Gravy (*recipe follows)

Cook beef in Dutch Oven over medium high heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of the beef. Add water. Heat to boiling; reduce heat. Cover; simmer on top of range or cook in 325-degree oven for 2½ hours. Add vegetables. Cover, cook until tender – about 1 hour. Remove to a warm platter. Prepare gravy; serve with beef.

*What I did: I cooked my meal in my crock pot, on Low setting for about 6 hours. I ate 1 serving for Supper … and froze the other portions for future meals.

Pot Roast smeared with horseradish.
Cooked Horseradish Pot Roast
Horseradish Pot Roast & Baking Powder Biscuit Sticks Freezer Meals.

*KETTLE GRAVY: Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake ½ cup cold water and ¼ cup all-purpose flour in a tightly covered container; stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

==CHICKEN TERIYAKI ~makes 2 servings

1/3 cup Apple Juice, no sugar added * 2 Tablespoons Soy Sauce * 1 Tablespoon Rice Vinegar * 1 teaspoon Honey * ½ teaspoon grated Orange peel * ¼ teaspoon minced fresh Ginger root * 12 ounces skinned and boned Chicken breasts, cut into 1”-dice * 1 teaspoon Vegetable Oil * COOKED Rice for 2

Combine first 6 ingredients in a medium bowl; add chicken. Cover and refrigerate overnight or at least 6 hours; stirring occasionally. Heat oil in a medium saucepan; remove chicken from marinade and sauté in heated oil 8 minutes, stirring often. Add marinade – cook 2 minutes longer.

*What I did: I cooked this meal in my crockpot, on Low for 6 hours.

I used frozen breasts, and removed them when they were slightly thawed to dice as instructed above. Then I returned them to the crockpot and continued cooking them.

Teriyaki Chicken
Cooked Teriyaki Chicken
Teriyaki Chicken w-Baking Powder Biscuit Sticks Freezer Meals

==BAKING POWDER BISCUIT STICKS ~16 sticks

1/3 cup Shortening * 1¾ cups all-purpose Flour * 1½ teaspoons Baking Powder * ¾ teaspoon Salt * ¾ cup Milk

Heat oven to 450-degrees. Cut shortening into flour, baking powder and salt with a pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball (too much milk makes the sough sticky; not enough milk makes biscuits dry).

Turn dough onto a lightly floured surface. Knead lightly – about 10 minutes. Roll or pat dough into an 8-inch square. Cut dough into halves; cut each half into eight 1-inch strips.

Baking Powder Biscuit Sticks

Heat 1/3 cup margarine or butter in a baking dish, 9x9x2-inches, in oven until melted.

Dip biscuit strips into melted margarine, coating all sides. Arrange strips in 2 rows in pan. Bake until golden brown – about 15 minutes.

SO DELISH!

Baking Powder Biscuit Sticks dipped in melted butter ...
Baked Baking Powder Biscuit Sticks

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