Recipes requiring the use of a spoon

- Posted on Apr 25, 2012 - 04:39 PM

The following recipes, all requiring the use of a spoon either by serving or consuming, were taken from the cookbook, "A ‘Day’ In Your Kitchen," featuring recipes from cooks written up in the Gazette-Journal over the years.

CURRIED CREAM OF PEA SOUP

The Café, July 24, 1980

1 c. fresh shelled or frozen peas

1 medium onion, sliced

1 carrot, sliced

1 celery stalk with leaves, sliced

1 medium potato, peeled and sliced

2 garlic cloves

1 tsp. curry powder or to taste

Salt and freshly ground pepper to taste

2 c. chicken stock

1 c. half-and-half

Combine vegetables and seasoning with 1 cup stock in saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes. Pureéin batches in processor or blender. Pour into a bowl and whisk in remaining stock and half-and-half. Serve chilled or at room temperature. Serves 6.

CREAM SPINACH BISQUE

Gaylia Hudgins, Jan. 19, 1980

½ c. chopped onion

2 Tbs. margarine

1/3 c. flour

1/8 tsp. nutmeg

2½ c. skim milk

1 c. water

¼ lb. Velveeta pasteurized processed cheese spread

1 10-oz. pkg. frozen chopped spinach, thawed

Sauté onion in margarine. Blend in flour and nutmeg. Gradually add milk and water; cook, stirring constantly until thickened. Add processed cheese and spinach. Heat thoroughly. Makes 12 ½-cup servings. Variation: Pour prepared soup into blender, blend until smooth. Return to saucepan and heat thoroughly.

EASY PINEAPPLE PUDDING

Adell Brown, July 5, 1984

4 eggs

1¾ c. sugar

1 stick margarine

1 tsp. vanilla

1 can evaporated milk

1 c. water

1 can crushed pineapple, unsweetened

¼ c. cornstarch

1/8 tsp. salt

Cut margarine up in pieces and put in baking dish. Beat egg yolks first and then mix all of the rest of the ingredients and pour into baking dish. Bake at 375°F. for about 45 minutes or until brown around the edges.

CRANBERRY ORANGE RELISH

Cathy Miller, Dec. 11, 1980

1 bag fresh cranberries, washed, drained and picked over

2 c. sugar

2 large oranges, quartered and seeded with skin on

Pinch of salt

Put all ingredients into a food processor and blend until of relish consistency. Put in glass jars and place in refrigerator or freezer.

CHILI

Bill and Lil Rau, Jan. 28, 1988

1 lb. beef, ground

1 green pepper, slivered

1 #303 can kidney beans (2 c.)

1 #2 can tomatoes (2½ c.)

2 tsp. cumin seeds

1 large onion, minced

1 clove garlic, minced

2½ Tbs. chili powder

¼ c. cold water

1½ tsp. salt

Dash of cayenne pepper

Melt 2 Tbs. butter or bacon drippings in Dutch oven. Add minced onion, garlic and slivered peppers; sauté 10 minutes. Add meat and brown. Add kidney beans and lower heat. Mix chili powder and water; stir in tomatoes, drained in a saucepan. Season with spices. Bring to boil. Add to meat and beans. Cover and simmer for 30 minutes more.

FULTON FISH MARKET FISH CHOWDER

Delvin O. Banks, Oct. 27, 1988

8 lb. fish trimmings

1 lb. bacon

4 gallons water

1 can #10 tomatoes (13 c.)

4 oz. salt

4 Tbs. pepper

4 Tbs. thyme

Dice:

2 lb. celery

2 lb. onions

2 lb. green peppers

2 lb. carrots

4 lb. potatoes

Bacon fat

Flour

Cook fish trimmings in 4 gallons water for 15 minutes. Sauté diced bacon and let brown. Add 3 gallons of fish stock (water the fish is cooked in) after straining through sieve. Add tomatoes, salt, pepper, thyme, celery, onion, green pepper, carrots and potatoes and simmer for 15 to 20 minutes. Make roux out of bacon fat and flour; add small amount of soup to make paste. Add to soup to thicken. Separate fish trimmings from bones carefully and add to soup. Let cool and store in covered container in refrigerator. Keeps 4 to 6 days. Makes 6 gallons.

 

BANANA SHERBET

Jaye P. Johnson, Jan. 30, 1986

3 ripe bananas

1 lb. can crushed pineapple

1 6-oz. can frozen orange juice concentrate

½ c. powdered milk

Whip all above in blender. Pour into freezer trays and freeze until mushy. Whip again and freeze until firm.

HORSERADISH SAUCE

Jack Frye, Feb. 23, 1984

Wash horseradish roots, cleaning well, and peel. Grate into coarse chunks. Place into an electric blender with just enough white vinegar to aid blending. Blend on high for 2-3 minutes. Seal in jars and store in refrigerator until needed. Add to sour cream, heavy whipping cream, ketchup, cocktail sauce or mustard to make sauces. Serve with peanut butter on cracker for an appetizer. Always process in well-ventilated room.

CREAMY RICE PUDDING

Delores Ward, July 15, 1982

"I like to use Uncle Ben’s rice."

2 c. rice

1½ c. sugar

1 tsp. vanilla

6 eggs

Dash of salt

2 cans evaporated milk

3 Tbs. butter

2 pkg. vanilla pudding

Cook rice. Add sugar, vanilla, eggs, salt, milk and butter together. Mix vanilla pudding according to package directions. Add to rice mixture. Pour into casserole. Set casserole dish in a pan of water and place in oven. Bake at 350°F. for 40 minutes.