CLEAN OVEN

HOW TO CLEAN YOUR OVEN

From Ada Parks (facebook)

Newsner

Here’s what you need:

-Water
-Spray bottle
-Baking soda
-A rag
-Vinegar
-A small bowl

And here’s what you do:

1. First, remove the oven racks.
2. Mix a couple of spoonfuls of baking soda with some water in the bowl. Create a paste that will be easily spread on oven surfaces.
3. Spread the paste on the inside of the oven (baking soda will turn brown). Let it sit overnight (at least 12 hours).
4. The next day, take a wet rag and wipe out as much of the baking soda paste as you can.
5. Put some vinegar in a spray bottle and spritz on surfaces where you still see baking soda residue. Then wipe with a wet rag.
6. Put the racks back in the oven and turn the oven onto a very low temperature for 15-20 minutes to let dry.

To clean the oven window:

1. Make another paste out of baking soda and water.
2. Apply the paste directly to the window and let it sit for 30 minutes.
3. Use a clean rag to wipe the window clean.

CORN BREAD

CORN BREAD

From Billie Reid

2 eggs
2 cups milk
4 T.  melted butter or shortening
2 cups flour
2 cups corn meal
4 t. baking powder
2 t. salt
4 T. sugar

Beat 2 eggs slightly.  Add 2 cups milk and 4 T. melted butter or other shortening. Beat together.

Sift 2 cups flour, 2 cups cornmeal, 4 t. baking powder, 2 t. salt and 4 T. sugar into the liquid.

Stir quickly, but thoroughly, until all lumps are removed.  

Pour mixture into a well-greased pan.

Bake in a moderate oven, 325, about 50 minutes or until corn bread is a golden brown.

CORN FRITTERS

CORN FRITTERS

From Billie Reid

1  1/2 cups flour
2 t. baking powder
1/2 t. salt
1/2 t. dry mustard
1 egg
2/3 cup milk
1  1/2 cups whole kernel corn
1 T. melted fat

Sift flour, measure and sift again with dry ingredients.

Beat egg and combine with milk and drained corn; add dry ingredients and mix well.

Drop from teaspoon into hot deep fat (about 360 F.) and fry until a golden brown (4-5 minutes).

Drain on unglazed paper.

Serve at once with syrup or jelly, if desired.

GOLDEN FRUIT PUNCH

GOLDEN FRUIT PUNCH

From Billie Reid

2 pkgs. Kool-Aid, orange or any flavor for color desired
1 can frozen orange juice (6 oz. concentrated)
1  1/2 pints pineapple juice, canned unsweetened
1 cup grapefruit juice, canned unsweetened
2 quarts water
2/3 cup sugar
1 cup crushed pineapple (if fruit bits are desired)
1 bottle ginger ale, large, chilled

Mix all ingredients, except ginger ale. Chill.

Serve in punch bowl containing large lump or mold of ice, adding chilled ginger ale just before serving to preserve carbonation.

Makes a little over 1 gallon and serves about 18 large glasses or 36 punch cups.

VANILLA BEAN SCONES

VANILLA BEAN SCONES


From Jennifer Johnson  (Iowa Girl Eats)

2 cups flour
1/2 cup sugar
1 T. baking powder
1/4 t. salt
1/2 cup cold butter, cubed
1/2 cup half and half
1 egg
2 vanilla beans, scraped


Preheat oven to 425. Line a baking sheet with parchment or silpat.

In food processor or large bowl, add flour, sugar, baking powder, salt. Pulse or whisk to combine.  Add cold butter and pulse until well incorporated. (mixture will be texture of cornmeal). Blend.

In another bowl, whisk half n half, egg, vanilla bean seeds. Add to flour mixture and pulse until just combined.  Stir until the dough becomes a ball.  

Turn out on a floured surface. Gently knead 4-5 times.

Roll dough into a rectangle 1/2" thick.

Cut rectangle into 6 rectangles, then cut each in half, diagonally.  Transfer to prepared baking sheet. Bake 8-9 minutes. Edges will be golden.

Prepare glaze while scones are cooling on a rack.

Glaze:

3 cups powdered sugar
6 T. half n half
1 vanilla bean, scraped

Hold cooled scone in hand and dip one side into glaze to cover. Return to rack to set frosting.

GELATIN CHEESE SALAD 1960

GELATIN CHEESE SALAD

From Pearl Holmes

1 pkg. lemon jello
1 cup hot water
Cool until it just begins to set.  Whip.  

Then add:
1 cup whipped cream
1 pkg. cottage cheese.

Put lemon layer on bottom of casserole.

1 pkg. lime jello
1 cup hot water
1 cup pineapple juice

When thickened, add 1/3 cup stuffed olives
1/3 cup nut meats
1 cup crushed pineapple

Pour on top of lemon layer. Place in refrigerator.

Serve on lettuce.

FROZEN WALDORF SALAD 1963

FROZEN WALDORF SALAD

From Pearl Holmes

2 eggs, slightly beaten

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup lemon juice (1 lemon)

1/8 t. salt

1/2 cup diced celery

1/2 cup drained, crushed pineapple

2 medium apples, diced

1/2 cup broken English walnuts

1 cup cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt.

Cook over low heat until thick, stirring constantly. Cool.

Add celery, crushed pineapple, diced apples, English walnuts.

Gently fold in whipped cream.  Spoon into an 8" pan and freeze.  

To serve - cut into squares and serve on lettuce.

Makes 12 servings.