Archive for October, 2007

Christmas Pudding

  • 8 oz chopped suet
    1 heaped teaspoon mixed spice
    1/2 teaspoon grated nutmeg
    1/4 teaspoon ground cinnamon
    4 oz self raising flour
    1 lb soft brown sugar
    8 oz white breadcrumbs
    8 oz sultanas
    8 oz raisins
    20 oz currants
    2 oz chopped almonds
    2 oz mixed chopped peel
    zest of 1 orange and 1 lemon
    1 apple peeled. cored, and finely chopped
    4 standard eggs
    10 fl.oz stout (eg Guiness, or use a porter type stout)
    4 tablespoons rum (use a dark, well flavoured one)

Method..
Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
Mix in the fruit, mixed peel, nuts, chopped apple then the zest.

In a new bowl beat the eggs and add the stout and rum. Add to the dry
ingredients, and stir VERY well ( it is best to use a very large bowl).
Cover the bowl and leave overnight.
Grease 2, 2 pint pudding basins and pack the mixture into them.
Cover with greasproof paper and pudding cloths, tied on with string.
Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
To reheat for eating, steam for 2 hours

Serve with..

Cumberland Rum Butter

6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum

Blend butter and sugar, add rum slowly, and mix well.
Pack into moulds for serving and chill. Remove from
’fridge just before serving.

Stuffed Tomato Salad

An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to
advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling.
  • 6 medium-sized tomatoes
  • French dressing
  • 1 1/2 c. diced vegetables
  • Mayonnaise dressing
Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell. Dice the contents of the tomatoes and mix with the other diced vegetables. Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown. Place on lettuce leaves and serve with mayonnaise.

Beet and Bean Salad

An excellent winter salad and one that may be made from canned or left-over vegetables is beet & bean salad. If string beans happen to be left over or only part of a can remains, they
may be combined with beets that are canned or freshly cooked for the purpose. This salad should be carefully combined just before serving.
  • 1 c. string beans
  • Lettuce
  • 1 c. beets
  • Salad dressing
Cut the string beans into half-inch lengths and cut the beets into half-inch dice. Season each well with salt and pepper. Just before serving, garnish salad plates with lettuce, combine the two vegetables, and place in a heap on a lettuce leaf. Pour French dressing or any other salad dressing desired over them, but do not mix the salad dressing with the vegetables. Sufficient to Serve Four.

Macaroni with Beet Root Salad

3 oz. Macaroni
2 tablespoonful Oil
1 bunch Beetroot Beet
Pepper and Salt
2 tablespoonful Vinegar
Boil both the macaroni and the beetroot by directions given elsewhere. When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish. Blend the oil and vinegar with the salt and pepper and pour it
over; let it stand for an hour, basting continually with the oil and vinegar. By that time it should be of a bright red color. It is then ready to serve.

Breakfast Salad

2 Tomatoes
1 Cucumber
1 tablespoonful Oil
1 Spring Onion
Half a Lettuce
2 tablespoonful Vinegar
Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

Onion Salad

To persons who are fond of the flavor of onions, the salad given in the accompanying recipe is very agreeable, but it is a wise plan not to serve onions or salads containing onions unless every one who is served is certain to enjoy them. When a salad is made from onions, a mild onion should be selected.
3 onions
French dressing
Parsley
Lettuce
Peel the onions and slice them into thin slices. Chop the parsley and add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively coarse leaves of lettuce and shred them. Arrange the slices of onion on a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve. Sufficient to Serve Six.

Trouble Free Cooking?

Believe it or not, trouble free cooking is a common desire around the world. Even those among us who love cooking and eating almost equally will be the first to confess that being able to cook without the worry of creating a mess, spilling, or burning would be a blessing. Truthfully speaking there really is no such thing as trouble free cooking though there are things you can do that will take a good deal of trouble out of your cooking.
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Chinese New Year Cooking Ideas

There are few festivities that are felt around the world on quite the grand scale that the Chinese New Year is celebrated. This is an event that affects people all around the globe and the celebrations are quite exotic and a lot of fun for everyone involved. One thing that many outsiders may not realize is that many of the aspects of the Chinese New Year celebrations have a very specific purpose and meaning even the food. Whether you are Chinese are not, I know very few people in the world that couldn’t use a small degree of good fortune to make things in their worlds run a little more smoothly.
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Back to Beginning for President’s Day Cooking

Most people forget to honor President’s Day, a day that has been set aside each year to honor those who have held the office of the President of the United States of America. In fact, very few do manage to celebrate this special day at all other than hitting the local malls in anticipation of a few great sales. If you have decided that you would like to make the most of this great day and celebrate the great nation that America is and those who have been responsible leaders of this nature you might be wondering what you should be cooking.
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Cooking for the Day of the Dead

The Day of the Dead or Dia de los Muertos is an important holiday in Mexican culture in which the departed adults that have gone on to the afterlife once again walk the earth for a night. It is an opportunity to honor those who have left us behind and a very healthy approach to death that many other cultures would do well to adopt. This is a family event and as such there is typically a good deal of great food involved.
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