Emma Webb's Goldrush Steak Supper -
2 lbs beef chuck steak,
1 cup beef broth,
1 large onion,
4 medium carrots,
8 large russet potatoes,
1 teaspoon salt, fresh ground pepper to taste.
Peel onion, carrots and potatoes. Quarter onion, chop carrots and potatoes into thick slices. Cut chuck steak into 1" thick cubes. Tear off 2, 2 foot pieces of heavy-duty aluminum foil and place over a roasting pan. Place meat in the center of foil and fold sides of foil up; pour broth over meat. Cover meat with vegetables and season with salt and pepper. Bring the 2 length ends of foil together and fold down to seal. Roll each remaining side into small folds to seal. Bake in 450 F oven for 1 to 1 1/2 hours.
Saturday, February 21, 2009
Pasta Salad
Emma Webb's No Name Pasta Salad -
1/2 onion,
1/2 green bell pepper,
5 eggs,
1 cup miracle miracle whip,
1 or 2 tablespoons mustard,
salt,
pepper and paprika,
1 box of pasta.
Cook the pasta and eggs. Cut up the eggs into slices or cubes. Slice the bell pepper and onion into small pieces. Once pasta has been cooked and drained, mix all the ingredients together. Add salt, pepper and paprika to your taste.
1/2 onion,
1/2 green bell pepper,
5 eggs,
1 cup miracle miracle whip,
1 or 2 tablespoons mustard,
salt,
pepper and paprika,
1 box of pasta.
Cook the pasta and eggs. Cut up the eggs into slices or cubes. Slice the bell pepper and onion into small pieces. Once pasta has been cooked and drained, mix all the ingredients together. Add salt, pepper and paprika to your taste.
Spaghetti Aglio Olio
Emma Webb's Spaghetti Aglio Olio - Feeds 4 -
Salt,
1 lb Spaghetti,
4 Cloves garlic,
3 tablespoons extra virgin oil,
freshly ground pepper.
In a large pot, bring 5 quarts of water to a rolling boil and add 2 tablespoons of salt. Toss in the spaghetti and cook until slightly firm to the bite (approx 7-8 mins). Peel the garlic and cut into fine slices. Pour the olive oil into a large skillet and heat slowly - not so hot that it hisses! Saute the garlic gently in the hot oil. Pour the spaghetti into a colander and let it drain. Add the spaghetti to the garlic mixture in the pan and toss well. Season with salt and pepper.
Salt,
1 lb Spaghetti,
4 Cloves garlic,
3 tablespoons extra virgin oil,
freshly ground pepper.
In a large pot, bring 5 quarts of water to a rolling boil and add 2 tablespoons of salt. Toss in the spaghetti and cook until slightly firm to the bite (approx 7-8 mins). Peel the garlic and cut into fine slices. Pour the olive oil into a large skillet and heat slowly - not so hot that it hisses! Saute the garlic gently in the hot oil. Pour the spaghetti into a colander and let it drain. Add the spaghetti to the garlic mixture in the pan and toss well. Season with salt and pepper.
Yorkshire Pudding
Emma Webb's Yorkshire Puddings - Makes 4 servings -
3oz Plain Flour,
1 Egg,
3 fl oz milk,
2 fl oz water,
salt,
freshly milled pepper,
2 tablespoons vegetable oil (for roasting tin).
Sift the flour into a bowl, make a well in the center, break an egg into it and beat it, gradually incorporating the flour, milk, water and seasoning (an electric hand-whisk will do this in seconds). Using a cupcake tin, pour a little oil into the bottom of each opening. Heat in the oven for 15 mins on 425 F. Once the oil is smoking, pull out of oven and pour a small amount into each opening. Return tin to the highest shelf in the oven and cook for about 25-30 mins until they have risen and turned crisp and golden. Serve as soon as possible as they will lose their crunchiness if left out for too long.
3oz Plain Flour,
1 Egg,
3 fl oz milk,
2 fl oz water,
salt,
freshly milled pepper,
2 tablespoons vegetable oil (for roasting tin).
Sift the flour into a bowl, make a well in the center, break an egg into it and beat it, gradually incorporating the flour, milk, water and seasoning (an electric hand-whisk will do this in seconds). Using a cupcake tin, pour a little oil into the bottom of each opening. Heat in the oven for 15 mins on 425 F. Once the oil is smoking, pull out of oven and pour a small amount into each opening. Return tin to the highest shelf in the oven and cook for about 25-30 mins until they have risen and turned crisp and golden. Serve as soon as possible as they will lose their crunchiness if left out for too long.
Hot Pretzels
Granny's Hot Pretzels
1/3 cup oil
1 pkg Fiesta Ranch Dressing (Dry Powder)
1 tsp garlic powder
1 tsp red pepper
1 tsp lemon pepper
Mix and heat the above ingredients in a pan.
1 bag twisted small pretzels. (May require 2 bags of pretzels)
Put a small amount of oil mixture in large zip loc bag. Put a small amount of pretzels in the bag and shake until the pretzels are coated with the mixture.
Remove pretzels from the bag and continue this process until all pretzels are coated. enjoy.
1/3 cup oil
1 pkg Fiesta Ranch Dressing (Dry Powder)
1 tsp garlic powder
1 tsp red pepper
1 tsp lemon pepper
Mix and heat the above ingredients in a pan.
1 bag twisted small pretzels. (May require 2 bags of pretzels)
Put a small amount of oil mixture in large zip loc bag. Put a small amount of pretzels in the bag and shake until the pretzels are coated with the mixture.
Remove pretzels from the bag and continue this process until all pretzels are coated. enjoy.
Poor Man Cake
Grandmother Florence Miller's Poor Man Cake
1 box Raisins
1 cup Crisco
2 Cup sugar
2 eggs
Cook raisins in1cup (maybe 2 cups)of water add sugar while raisins are cooking. Add Crisco after raisins are cooked.
Sift together
1 tsp cinnamon, 1 tsp cloves, 2 tsp soda, 1 tsp nutmeg, 1 tsp allspice, add eggs beat together. Add 1cup (maybe 2 cups)cold water.
Add 4 ½ cups flour.
Mix well
Bake at 350 degrees for 4 hr and 15 min.
1 box Raisins
1 cup Crisco
2 Cup sugar
2 eggs
Cook raisins in1cup (maybe 2 cups)of water add sugar while raisins are cooking. Add Crisco after raisins are cooked.
Sift together
1 tsp cinnamon, 1 tsp cloves, 2 tsp soda, 1 tsp nutmeg, 1 tsp allspice, add eggs beat together. Add 1cup (maybe 2 cups)cold water.
Add 4 ½ cups flour.
Mix well
Bake at 350 degrees for 4 hr and 15 min.
Cream Puffs
Grandmother Miller's Cream Puffs
1/2 cup margarine
1 cup sifted flour
¼ tsp salt
4 eggs
Melt margarine and add 1 cup of water bring to a boil add salt and flour at the same time stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly.
Add one at a time beating until smooth.
Drop heaping TBS full 3 inch’s apart on a greased cookies sheet
Bake at 450 degrees for 15 min, reduce heat to 325degrees continue baking for 25 min.
Remove from oven and split the top.
Turn oven off and return Cream Puffs to the oven and allow to dry for about 20 min.
Place Cream Puffs to a cooling rack.
Makes about 10
Filling for cream Puffs
2 boxes of instant vanilla dudding
2 cup milk
8 oz cream cheese
Whip together
With a fork spread filling on top of cool a Cream Puff.
Drizzle with Chocolate Syrup
submitted by Granny
1/2 cup margarine
1 cup sifted flour
¼ tsp salt
4 eggs
Melt margarine and add 1 cup of water bring to a boil add salt and flour at the same time stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly.
Add one at a time beating until smooth.
Drop heaping TBS full 3 inch’s apart on a greased cookies sheet
Bake at 450 degrees for 15 min, reduce heat to 325degrees continue baking for 25 min.
Remove from oven and split the top.
Turn oven off and return Cream Puffs to the oven and allow to dry for about 20 min.
Place Cream Puffs to a cooling rack.
Makes about 10
Filling for cream Puffs
2 boxes of instant vanilla dudding
2 cup milk
8 oz cream cheese
Whip together
With a fork spread filling on top of cool a Cream Puff.
Drizzle with Chocolate Syrup
submitted by Granny
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