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Genuine Classic American Recipes
My Aunt Gertie sent these recipes to me. I DID NOT make up any of it. Do people really eat this junk? Hm... dine at your own risk!
This Month's Recipe Theme: Luscious Leftovers!
BROWN BREAD BLOBBIES
1 1/2 CUPS MILK
1/2 CUP CREAM
1/4 TEASPOON SALT
2 CUPS OLD, DRY BROWN BREAD, BROKEN
Scald milk, cream and butter together. Add salt and brown bread, and
soak for 5 mins. Simmer until milk has been absorbed. Serve with cream.
Serves 4.
PERKY PORK SCRAPS
ANY QUANTITY OF DISGUSTING, DISCARDED PORK SCRAPS
Slice fat salt pork, cut into cubes and place in a single layer in
skillet. Place in slow oven or over very low heat, turning often so all
sides will brown evenly. When sufficiently crisp, drain and serve sprinkled
over the top of codfish covered with milk gravy or as an accompaniment
to griddlecakes.
PULP OYSTERS
2 CUPS CORN PULP
2 ALMOST-FORGOTTEN EGGS, SEPARATED
2 TABLESPOONS FLOUR
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
Add beaten egg yolks, flour and seasoning to corn pulp. Add stiffly
beaten egg whites and blend. Drop by teaspoons onto hot greased frying
pan and brown. Serves 6.
BUNNIWUNNI
1 LEFTOVER PET RABBIT
VINEGAR AND WATER
1 LARGE ONION, SLICED
SALT AND PEPPER
CLOVES, BAY LEAVES, FAT
1 CUP THICK SOUR CREAM
Cut rabbit into serving portions, place in jar and cover with equal
parts vinegar and water. Add onion, salt and pepper, cloves and bay leaves.
Let bunny remain in this solution for 2 days, remove it, and brown in hot
fat, turning often. Add some of the sauce in which the animal was pickled.
Simmer until meat is tender, about 30 minutes. Just before serving, stir
sour cream into sauce. Serves 4 to 6.
Wanna get outta here? Of course, ya do! Choose any of the following:
No-Kook Recipe Nook || Dedbeet Poet's Korner || Madam XModem's Predikshun Line || Dr. Sue's Couch || Mooseum O' Kulture || An Open Letter || My Friends ||