Depression Era Cooking

Yep I've been watching "Depression Era Cooking" with Clara on youtube. So I've been inspired to post a quick recipe before I go to sleep. Something for all of us that have been living on tight budgets with hungry mouths to feed. And when those mouths happen to belong to 2 boys that like playing hockey well that's like trying to feed a family of 6!

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Title: Broken Pasta With Onions And Peas
Categories: easy
Yield: 2 servings

1/4 c Olive oil
1 lg Onion
2 lg Eggs
1/2 c Baby peas, defrosted
OR drained canned peas
1/2 c Grated Parmesan cheese
1/2 lb Linguine (broken)
ds Salt to taste
ds Pepper to taste

Here is a recipe that I have been making a lot. I found the recipe
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.

Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.

While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).

Add the drained hot pasta to the skillet with the onions and mix well.

Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.

Return the pan back to the stove. Heat on low just until the egg
sets.

Add additional salt/pepper to taste if you want - thats it.

Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo Ä



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Per Serving (excluding unknown items): 425 Calories; 38g Fat (80.3%
calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 228mg
Cholesterol; 444mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Grog

Just the thing for a cold wintery Christmas night. Enjoy!

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Title: Honey Grog
Categories: beverages
Yield: 4 servings

4 c apple cider or apple juice
1/4 c honey
2 tb butter or margarine
1 cinnamon stick, 3 inches
-long
1 ts grated orange peel
1/4 ts ground nutmeg
1/2 c light rum, optional

Combine all ingredients except rum in medium saucepan and bring to a
simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before
serving, if desired.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Simmer):
"0:05"
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Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.6% calories
from fat); trace Protein; 47g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 1 Fat; 1
Other Carbohydrates.


Nutr. Assoc. : 2058 0 0 0 0 3620 0

Preparation Time: 0:00

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Molasses Crinkles

Got this cookie batter in the fridge right now. I'll pull it out tomorrow and get it baking. It once started out as 2 separate recipes. I took what I liked best and made my own recipe. So this is my own personal recipe. Enjoy!
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Molasses Crinkles
Categories: cookies, desserts
Yield: 96 servings

1 1/2 c shortening
2 c brown sugar
2 egg
1/2 c molasses
4 1/2 c flour
1 ts salt
4 ts baking soda
2 ts ground cinnamon
1 ts ground cloves
2 ts ground ginger
1/2 c ginger; candied
2 c granulated sugar; for
-garnish

Cream shortening and sugar together. Add eggs and molasses and beat until
well blended. Sift flour; measure and add salt, soda, and spices. Sift
again. Add sifted dry ingredients to creamed mixture and mix thoroughly.
Chill dough in refrigerator [or freezer]. Shape the chilled dough in balls
1 inch in diameter. Roll balls in granulated sugar and place 2 inches
apart on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.



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Contributor: Vicky Shaw

Preparation Time: 0:00

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Copyright:
"Vicky Shaw"
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Per Serving (excluding unknown items): 85 Calories; 3g Fat (35.5% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Vicky Shaw

Preparation Time: 0:00

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Pfeffernusse Cookies

Today the boys and I made Pfeffernusse Cookies. Turns out that I can't find the recipe I used to make all the time, but I found a very close one on All Recipes. I even took some pictures!
I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a

Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.

Warm Chocolate Bread Pudding

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Title: Warm Chocolate Bread Pudding
Categories: desserts, chocolate, holiday brunch, holidays, holiday temptations
Yield: 2 servings

cooking oil or non stick
-spray
1 c italian bread; cubed
2 tb miniature semisweet
-chocolate piece
2 tb sugar
1/3 c fat-free milk
3 tb egg product or 1 egg; thawed
1/2 ts orange or tangerine peel;
-grated
1/4 ts vanilla
sifted powdered sugar;
-optional
or fat-free whipped topping

PREHEAT the oven to 350°. Spray two 6-ounce individual soufflé dishes or
custard cups with cooking oil or nonstick cooking spray. Divide the bread
cubes between the two soufflé dishes or cups.

COMBINE chocolate, sugar, and milk in a small saucepan. Stir over low heat
till the chocolate melts; remove from heat. Beat smooth with a wire whisk,
if necessary.

PLACE egg product or egg in a small bowl; gradually stir in the chocolate
mixture. Add the orange peel and vanilla. Pour mixture over bread in the
two dishes or cups. Press lightly with back of spoon to be sure all bread
cubes are moistened. If desired, desserts may be covered and refrigerated
for 1 to 2 hours before baking. Uncover before baking.

BAKE in a 350° oven for 15 to 20 minutes till the tops appear firm and a
knife inserted near the centers comes out clean. Cool about 10 minutes;
serve warm. Top with sprinkles of powdered sugar or dollops of whipped
topping, if desired.

Makes 2 servings.

Nutrition facts per serving: 163 calories, 4 g total fat (0 g sat, fat), 80
mg calcium, 125 mg sodium, 29 g carbohydrate, 0 g dietary fiber, 5 g
protein. Daily Value 13% vitamin A.

Food exchange: 1 starch.

Source:
"BHG Low Calorie, Low Fat Recipes, Spring 2000"
Copyright:
"Better Homes & Gardens"
Ratings : Points 0-10 4 - - - - -
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Per Serving (excluding unknown items): 50 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 13g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 1 Other Carbohydrates.

NOTES : Chocolate and true love. That's an irresistible combination Go
ahead and dip into this light but luxurious finale.


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Steamed Chocolate Pudding

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Title: Steamed Chocolate Pudding
Categories: desserts, chocolate, puddings/custards, steamed
Yield: 12 servings

1 3/4 c all-purpose flour
1 1/2 ts baking powder
1 1/4 c reduced-fat milk
2 ts instant espresso powder
or instant coffee crystals
1/4 c butter; (no substitutes)
1 c sugar
1/2 ts almond extract
2 eggs
2 egg whites
4 oz unsweetened chocolate;
-melted and cooled
1/4 c chopped almonds
powdered sugar optional
CHOCOLATE SAUCE: OPTIONAL
3/4 c semisweet chocolate pieces
1/4 c butter; (no substitutes)
1/2 c sugar
1 5 ounce can evaporated milk

GREASE and flour a 2 1/2-quart heatproof glass mixing bowl or a 10-cup
steamed pudding mold with cover.

STIR TOGETHER flour and baking powder in a small mixing bowl; set aside.
Combine milk and espresso powder or coffee crystals, stirring till
dissolved; set mixture aside.

BEAT butter in a large mixing bowl with an electric mixer on medium to high
speed for 30 seconds. Add sugar and almond extract; beat till
well-combined. Add eggs and egg whites, one at a time, beating on low speed
after each addition just till combined. Stir in melted chocolate.

ADD flour mixture and milk mixture alternately to butter mixture, beating
on low speed after each addition just till combined. Stir in almonds. Pour
batter into prepared bowl or mold. Cover with greased foil or put lid on
mold; press foil tightly against edge of bowl.

PLACE bowl or mold on a rack in a deep kettle. Add water to a depth of
about 1 inch up sides of bowl or mold. Cover the kettle and bring water to
boiling; reduce heat to simmering. Steam for 1 1/2 to 1 3/4 hours or till a
long wooden pick or skewer inserted in center of pudding comes out clean.
Check water level about every 30 minutes, adding boiling water to the
kettle as necessary.

REMOVE the bowl or mold from kettle and remove foil or top. Cool the
pudding for 10 minutes; unmold onto serving platter. Let stand for 30 to 40
minutes on a wire rack to cool slightly. If desired, sift powdered sugar
over top of pudding and serve warm with Chocolate Sauce.

Makes 12 servings.

CHOCOLATE SAUCE: Melt 3/4 cup semisweet chocolate pieces and 1/4 cup butter
(no substitutes) in a heavy small saucepan over low heat. Add 1/2 cup
sugar. Gradually stir in one 5-ounce can (2/3 cup) evaporated milk. Bring
to boiling; reduce heat. Boil gently, uncovered, over low heat for 8
minutes, stirring frequently. Remove pan from heat. Cool slightly.

Makes 1 1/2 cups.

Nutrition facts per serving: 253 calories, 6 g protein, 34 g carbohydrate
(17 g sugars), 12 g total fat (4 g monounsaturated, 6 g saturated), 48 mg
cholesterol, 2 g fiber, 126 mg sodium. Daily Values: 7% vitamin A, 0%
vitamin C, 8% calcium (83 mg), 9% iron (2 mg), 3% folate.

Source:
"Better Homes & Gardens Lightstyle, Spring 2001"
Copyright:
"©2001 Meridith Corporation"
Ratings : Points 0-10 6 - - - - -
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Per Serving (excluding unknown items): 329 Calories; 16g Fat (42.6%
calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 60mg
Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

NOTES : You won't exactly need the chocolate sauce for this warm, moist
dessert, but we thought we'd provide the recipe for the silken topping just
in case.

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Preparation Time: 0:00

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Creamed Pearl Onions

I've made this for my mother in law a few times when doing the Christmas spread. I just substituted Mocha mix for the cream and some homemade vegetable stock. That way the vegans in the family could enjoy it too.

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Title: Creamed Pearl Onions
Categories: vegetables, side dish
Yield: 6 servings

12 oz pearl onions
1 c heavy cream
2 bay leaves
1 tb chopped flat-leaf parsley
1 garlic clove; smashed
1/2 ts fresh grated nutmeg
Salt; to taste
Freshly-ground black pepper;
- to taste
1 c goose stock or chicken broth

Blanch the pearl onions by placing them into a large pot of rapidly boiling
water. Cook them for about 1 minute. Remove the onions from the water
with a strainer, then plunge into an ice bath to stop the cooking process.
Drain them, then remove the skins.

Put the onions in a 3-quart saucepan and place over low-medium heat. Add
the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and
pepper. Cover and let simmer for 10 minutes, stirring occasionally, until
thickened. Then, remove the cover and add stock. Season again. Allow to
cook down for 5 minutes to tighten up the cream sauce. Discard the garlic
clove and bay leaves before serving.

This recipe yields 4 to 6 servings.

Source:
"FOOD 911 with Tyler Florence - (Show # FO-1B06) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"04-20-2004 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 153 Calories; 15g Fat (84.3%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg
Cholesterol; 151mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Tyler Florence

Preparation Time: 0:00

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