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Subdeacon Joe

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Posts posted by Subdeacon Joe

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    May be an image of text that says 'BROILED HAM HAWAIIAN. ..The The broiled-together flavor of Deviled Ham and pineapple is delicious! Toast slices white or whole-wheat bread on one side. Spread untoasted side generously with Underwood Deviled Ham use Family Size 41/2-oz. can). Place on broiler pan. Top each slice with well-drained slice of canned pineapple. Crumble together 11 tbsp. brown sugar, 11/2 tbsp. butter and pinch curry powder Sprinkle lightly over pineapple slices. Place inches from heat; broil until pineapplei golden brown on edges, about minutes. @midcenturymenu'

     

     

    BROILED HAM HAWAIIAN...

     

    The broiled-together flavor of Deviled Ham and pineapple is delicious!

    Toast 6 slices white or whole-wheat bread on one side. Spread untoasted side generously with Underwood Deviled Ham (use 1 Family Size 4 1/4-oz. can). Place on broiler pan. Top each slice with a well-drained slice of canned pineapple. Crumble together 1½ tbsp. brown sugar, 1½ tbsp. butter and pinch of curry powder. Sprinkle lightly over pineapple slices.

    Place 4 inches from heat; broil until pineapple is golden brown on edges, about 5 minutes. @midcenturymenu

    • Thanks 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe

    1 hour ago, Marshal Mo Hare, SASS #45984 said:

    I don’t know if I’d try to make up for low-fat milk.  But something I’ve tried is to replace fat with applesauce. A jarful would spoil before I used it all so I bought a pack of six individual servings, about 1/3 cup each.

     

     

    It's what we have.  I should have thought to use some of the full fat yogurt to add fat.

    Anyway, it came out well ... other than me using oil and not butter to grease the pan,  A pain to get out.  Next time use butter or lard to grease the pan.

    But it has a nice, slightly crunchy crust and  good crumb, more like a yeast bread crumb than a quick bread crumb.  A very slight sweetness to it, and a subtle nutty taste.  Next time I'll chop the nuts much finer.

     

    This one is a keeper, and a do again.  It will lend itself to lots of variations.  Add spices, add dried fruit. Could also go savory - say with onions and a little Italian or Poultry Seasoning.  It will make a nice French Toast, might try Grilled Cheese, say, with Swiss or Gruyere and Gorgonzola.  I bet it would make a good BLT. 

    • Thanks 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    50 minutes ago, Subdeacon Joe said:

    From the afore mentioned "Woman's World Cook Book":
     

    NUT LOAF

     

    Four cupfuls of flour, four teaspoonfuls of baking powder, one cupful of English walnuts, one-fourth cupful of sugar, two eggs, two cupfuls of sweet milk, pinch of salt.

     Beat the eggs, then add milk ; mix all the other ingredients together dry. Pour into them the milk and eggs. Pour into a greased pan and let raise twenty minutes, then bake fifteen minutes in a moderate oven.

     When cold, slice thin, butter lightly, and spread with jelly.

     

    I just mixed this up and am waiting the 20 minutes for it to rise.  Not sure WHY it calls for rising on a non-yeast loaf.  

    Changes I made, since I only have medium eggs, I used three instead of two, and since I only have 1% milk, I added a little vegetable oil, about 1 tsp, to it to make up the fat.

    I also question the fifteen minutes of baking time.  I've set the oven for the top range of "Moderate," that is 375F, and will check it after the fifteen minutes.  But it seems to me that it should take at least 45 minutes for this size quick bread. 

     

    We shall see.  

     

    ADDED:

     

     

    **Timer just went off after 15 minutes. Has a nice rise, a top crust is just starting to be formed, but not a hint of color. Tester came out coated with the batter. Added 20 minutes.

     

     

    After that 20 minutes it's starting to get some color, but still very wet,  20 more minutes added 

     

    20240527_083854.thumb.jpg.e4334db294594f7a6e95caea254d5c34.jpg

    • Like 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe

    From the afore mentioned "Woman's World Cook Book":
     

    NUT LOAF

     

    Four cupfuls of flour, four teaspoonfuls of baking powder, one cupful of English walnuts, one-fourth cupful of sugar, two eggs, two cupfuls of sweet milk, pinch of salt.

     Beat the eggs, then add milk ; mix all the other ingredients together dry. Pour into them the milk and eggs. Pour into a greased pan and let raise twenty minutes, then bake fifteen minutes in a moderate oven.

     When cold, slice thin, butter lightly, and spread with jelly.

     

    I just mixed this up and am waiting the 20 minutes for it to rise.  Not sure WHY it calls for rising on a non-yeast loaf.  

    Changes I made, since I only have medium eggs, I used three instead of two, and since I only have 1% milk, I added a little vegetable oil, about 1 tsp, to it to make up the fat.

    I also question the fifteen minutes of baking time.  I've set the oven for the top range of "Moderate," that is 375F, and will check it after the fifteen minutes.  But it seems to me that it should take at least 45 minutes for this size quick bread. 

     

    We shall see.  

     

    ADDED:

     

     

    **Timer just went off after 15 minutes. Has a nice rise, a top crust is just starting to be formed, but not a hint of color. Tester came out coated with the batter. Added 20 minutes.

    • Thanks 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe

    From 

     

     

    (hmmm....link seems to now be broken_)

    the book is Woman's World Cook Book, 1909, by Marion Howland.  Supposedly, in fact, I know it's there, in the Internet Archive.  

     

     

    MEAT PUDDING.

     

    Chop two pounds of round veal steak into pieces as small as dice and season with salt and pepper to suit taste. Then take one quart of flour, one teaspoonful salt, two teaspoons of baking powder, one-half cup lard and enough water to form a smooth dough. Be careful not to get the dough too soft as it will break. Roll out to thickness of one-half inch. With the dough rolled out, wet edges and fill with meat, adding one teaspoonful of butter and three of water. Draw edges together and put in cloth ; tie cloth, allowing a little room to swell. Drop in kettle of boiling water with saucer in bottom to prevent scorching and boil one and one-half hours, not letting the water boil too hard, as it will be likely to burst.

     

     

    • Like 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe

    Quote

    Last night, baking my wife's Deconstructed Stuffed Peppers, there was a minor spill.

    I SHOULD HAVE REMEMBERED THE SPILL AND CLEANED THE OVEN BEFORE TURNING ON THE HEAT!

     

    I, of course, have never done anything like that! :lol:  

     

    We have a small, 24", wall oven so stuff on the lower rack would tend to scorch a bit when the oven cycled to maintain heat.  So I keep a cheap, beat up rimmed sheet pan inverted on the oven floor as a kind of insulation to mitigate that.  It helps.  A secondary benefit is that it catches (most) drips and spills, so if it starts generating smoke I can just pull it out.  
     

    • Thanks 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    22 minutes ago, Linn Keller, SASS 27332, BOLD 103 said:

    DECONSTRUCTED SUFFED PEPPERS CASSEROLE

     

     

    PROCEDURE: (The only word I could think of. I'm used to running a lab)

     

     

     

     

    That sounds pretty good!  Timely, too.   We got a lot of yellow bell peppers at the food bank.

     

    Procedure is good.  "Method" is another.  "How To" also works.  But, "recipe" is a set of instructions or steps,  usually including the ingredients (Bill of Materials),  on how to do something.  

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    2 hours ago, Sedalia Dave said:

    1 teaspoon  Morton Coarse Kosher Salt 

    2 buns (I prefer brioche hamburger buns)

     

    Notes:

    About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. 

     

     

    That sounds pretty good.  I may have to try it next time I buy ground beef.

     

    BUT, 

    BEWARE!  All kosher salts are not the same.  Morton measures more like table salt than Diamond Crystal.  That part I highlighted holds true for Diamond Krystal, not Morton.

     

    Quote
    • 1 cup of Morton’s Kosher Salt = 241 grams = 1 3/4 cup minus 1 teaspoon of Diamond Crystal Kosher Salt
    • 1 cup of Diamond Crystal Kosher Salt = 137 grams = 1/2 cup plus 2 teaspoons of Morton’s Kosher Salt


    Table salt:
     

    Quote
    1 cup or 16 tablespoons 288 grams 10.16 oz


    So the Morton is very slightly less salty per volume than table salt.  Diamond Crystal is dramatically less salty per volume than table salt.  It also dissolves much faster than Mortons or table salt.
     

    • Thanks 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    Little Lumps of Appley Goodness
     

    Easy Apple Fritters

    Recipe:

     

    1 medium size apple

    1 egg

    1 cup flour (125 gr)*

    1/3 cup sugar (65 gr)

    1/4 tsp cinnamon

    1/4 tsp baking powder

    Lemon zest

    A bit more sugar and cinnamon for the coating

     

    STEPS:

    - Grate and apple and squeeze a bit of the juice.

    - Combine the grated apple with an egg, flour, baking powder, sugar, lemon zest, a little lemon juice, and cinnamon.

    - Drop teaspoons of the mixture into hot oil, frying until golden brown.

    - Coat them in sugar with a bit of cinnamon and enjoy!

     

    Notes:

    * you may need to adjust the flour amount based on the juiciness of the apple you use.

     

    Use a #100 disher.  I used a #60 and didn’t flatten them enough.  Or my oil was a little too hot and some were raw in the middle.

     

    I used the leftover sugar/cinnamon in my coffee. Later I might fry up some flour tortillas and sprinkle them with some of it.

     

    • Like 1
    • Thanks 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    1 hour ago, Marshal Mo Hare, SASS #45984 said:

    My knowledge of fava beans is solely that there is an allergy -not me.

     

    I've found a few receipts for using fresh fava beans to make falafel.   Also several for Middle Eastern salads.

     

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