Gloria’s recipes

- Posted on Oct 12, 2011 - 05:44 PM


"This soup is best if thick. May be eaten warm. Freezes well. I like College Inn culinary broth with wine and herbs. Cook eggs for deviled eggs in beet juice. They take on a new look."

4 to 5 small fresh beets

2 small leeks or 1 large

1 medium cabbage

1 lemon

1 large clove of elephant garlic

Salt and sugar to taste

Wash beets well; leave roots and ½-inch of tops in place. Cover and cook in water until tender. Save some of the liquid. Peel and quarter the beets. In chicken broth to cover, combine:

White part of leeks

¼ of cabbage, white part only

¼ of lemon w/skin on

Simmer until tender. Blend all vegetables, 1 c. at a time, in blender. Soup will be thick. Thin as desired with reserved beet liquid. Add:

1 tsp. salt

1 Tbs. sugar

Serve cold with dab of sour cream and/or sliced cucumber.

TIPS: Leave roots and ½-inch of tops on beets while cooking to prevent bleeding and loss of flavor. Freeze green part of leeks for use later. Leftover lemon can be frozen for use in next soups. Cabbage can be steamed and frozen in the liquid for next soups.



1 popover pan or muffin pan

1¼ c. flour

¼ tsp. salt

3 large eggs, beaten

1¼ c. milk

To well-beaten eggs add flour, salt, milk and mix well with electric mixer. All should be at room temperature. Spray pan and heat in a 400°F. oven until very hot. Pour in batter, each cup ½ full. Bake 20 minutes at 400°F., reduce heat to 300°F. for 20 minutes or until very high and evenly browned. Serve at once or cover with warm towel away from draft and hope they don’t go flat. Serve with butter, jams or a gravy of choice. Makes 6 popovers.

TIPS: Have all ingredients at room temperature. Warm popover pan. Don’t open oven first 20 minutes of cooking. Make second batch separate if more popovers are needed.



2/4 stick Crisco

¼ stick butter

2 c. brown sugar

2/4 c. regular sugar

2 large eggs, beaten

1 tsp. vanilla

1 tsp. lemon

1 c. all-purpose flour

½ tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

2 c. rolled oats

1 c. fresh or frozen cranberries

1 c. chopped black walnuts or nuts of choice

Beat shortening/sugars until creamy. Beat in eggs and flavorings. Combine flour, soda, baking powder and salt. Blend into shortening mixture until well blended. Stir in oats, cranberries and nuts. Drop by tablespoon, 2 inches apart, on sprayed baking sheet. Bake 10-12 minutes or until light brown. Place on cooling rack.

TIPS: Have eggs at room temperature. Cover cranberries and nuts with small amount of flour before adding to batter. May add chocolate chips if desired.