Banbury Tarts
1 cup seedless raisins, chopped
1 c. sugar
1 egg, slightly beaten
1 T. saltine crackers, rolled
Juice and rind of 1 lemon
Mix all of the above ingredients well and set aside to prepare pastry.
3 c. pastry flour
1 c. shortening
1 t. salt
4 T. ice water
Mix slat and flour. Cut in shortening with a pastry blender or knives until little nuggets are the size of peas. Add the water 1 tablespoon at a time, using only what is needed to hold the dough together.
Roll on floured board as for pie-crust. Cut into 3 1/2 inch rounds.
Moisten around the edge with milk. Place a tablespoon of the filling on one side of the round and fold over. Press the edges together and prick the top. Bake on a greased sheet at 400º 15 to 20 minutes.

Toad in the Hole
Don’t be discouraged by the Old English name. This is a very tasty dish!
1 1/2 lbs. good beefsteak, cubed
2 eggs
1 c. flour
1/2 t. salt
2 c. milk
Cut the beefsteak into cubes about an inch square (a few larger). Season the cubes well with salt and pepper and place them in a shallow baking dish which has been well greased.
Spread the cubes apart so that the batter can go between them.
Make a batter of the remaining ingredients and pour over the beef cubes, making sure that some of the larger cubes have their “heads” stuck out of the batter.
Bake in hot oven for 30 minutes.

Scotch Scones
2 c. flour
3 t. baking powder
1 T. sugar
6 T. shortening
1/2 t. salt
1 1/2 c. buttermilk
Sift the dry ingredients; cut in the shortening until the mixture looks crumbly. Add the buttermilk, mixing only enough to moisten the flour.
Turn the mixture onto a lightly floured board and pat into a round about 1 inch thick. Cut into 12 pie-shaped pieces; (or cut into triangles and diamonds).
Place on greased cookie sheet and bake in hot oven 20 minutes.

English Mint Sauce
1 c. vinegar
1/4 c. fresh mint leaves
Salt
1/4 c. sugar
Wash and bruise or chop the mint leaves. Add the vinegar, salt and sugar. Let stand for a time before serving over roast lamb or mutton.
The amount of the ingredients may vary somewhat according to the sharpness of the vinegar used. You may add more sugar or let the vinegar down with a bit of water if the sauce is too sharp.

Irish Pork Cake
1/2 lb. finely ground salt pork
1 c. strong coffee
1 c. brown sugar
1 egg
1/2 c. molasses
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
3 c. flour
1/2 t. soda
1/2 c. seedless raisins
1/2 c. currants
Pour boiling water over raisins and currants and let stand while mixing the batter.
Put the salt pork through the fine knife of the grinder twice. Pour the hot coffee over this and let cool.
Add the brown sugar, molasses and the egg to the mixture and beat together.
Sift the flour, soda and spices together and sprinkle over the drained raisins and currants. (This keeps them from going to the bottom).
Line a greased fruit cake pan or ring pan with brown paper. Grease the paper and pour in the batter.
The pork cake should be baked 1 1/2 hours or longer in a moderate over (or until a cake tester comes out clean).
When it is cool, wrap the cake in a cloth moistened with sherry and store for at least a week.

English Muffins
2 pkgs yeast
1/2 c. warm water
1 c. milk
2 T. sugar
3 t. salt
1/2 c. melted shortening
1/2 c. cool water
6 c. flour
Dissolve the yeast in warm water. Scald the milk and to it add the sugar, salt and shortening. Cool with 1/2 c. cool water.
When lukewarm, add the yeast to this and mix in the flour, kneading it to make a nice smooth dough.
Place in a greased bowl, cover and let rise until double (about 1 hour).
Turn onto a floured board and shape into 18-20 muffins about 3/4 inches thick. Place them on a cookie sheet which has been sprinkled with cornmeal. Sprinkle tops with cornmeal and set aside to rise about 1 hour.
Bake about 9 minutes on each side on an ungreased griddle which is moderately hot. If they brown too quickly, reduce the heat so that the muffin will cook through.
Break or tear muffin open and serve warm with butter and jam or marmalade.

Yorkshire Pudding
1 1/2 c. flour
1 1/2 c. milk
2 eggs, beaten
salt
Mix flour and milk together until smooth. Add salt and beaten eggs. Pour into pan in which some of the meat drippings have been heated. Bake 20 to 30 minutes in a hot oven, basting with more drippings form the roast pan.
This is a “MUST” with roast beef. It can be cooked in the same pan with the meat. I prefer it separate.

Scotch Broth
4 lbs. mutton neck
1 c. barley
2 c. finely diced carrots
2 c. finely diced onion
salt
pepper
Tim fat from the mutton and cut meat into small pieces. Simmer in 6 cups water until meat is tender. Set aside to cool. Fat will rise to the top and should be skimmed off.
While the soup is cooling, soak the barley in cold water. (Shortens cooking time)
After skimming the soup, add the vegetables and the drained barley to it. Season well and simmer until the vegetables and barley are tender.
If you have parsley, it makes a nice garnish for your Scotch Broth.

Irish Boiled Potatoes
Drop the well-scrubbed whole potatoes into boiling salted water and cook until tender enough to insert fork easily. Fill the pan with cold water and let stand about 2 minutes. Pour off the water and return the potatoes to a very low heat with the lid partly raised to allow steam to evaporate. Peel off skins and serve the potatoes at once. Their texture will be nice and mealy.

Breakfast Marmalade
2 oranges
2 lemons
2 grapefruit
Wash the fruit and slice into paper-thin strips, placing the seeds in a little cheesecloth cask. Measure the fruit and for every cupful, add two cups of water. Let stand 24 hours.
Remove seeds. Cook until the fruit is tender and let stand until cool. Measure fruit and add an equal amount of sugar. Cook over low heat until thick. Pour into sterile jars at once.

Scotch Pancakes
1 egg
1/2 c. powdered sugar
1/4 c. melted butter
2 t. baking powder
1/4 t. soda
1 c. flour
2/3 c. milk
1/8 t. salt
Combine the egg, sugar and melted butter. Add the sifted dry ingredients and milk and beat thoroughly.
Pour onto hot oiled griddle and cook until bubbly on top. Turn and cook on other side until lightly brown. Remove to heated plate. Sprinkle with sugar and lemon juice.

The following recipes are from the cookbook “A World of Good Eating” printed in 1951 by Jack Frost Studios. This week I am going to include a few recipes from the “American” section; in the following weeks I include some from the British Isles, China, France, Germany, Italy, Poland and some Scandinavian.

Anadama Bread
1/2 c. Indian meal
2 c. boiling water
2 T. shortening
1/2 c. molasses
1 t. salt
1 pkg. dry yeast
1/2 c. warm water
6 c. flour
Stir the Indian meal slowly into the boiling water and mix well. Add shortening, molasses and salt and set aside to cool. Dissolve the yeast in the warm water about 5 minutes; then add alternately with the flour to the lukewarm cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise double its bulk.
Turn out onto floured board; divide in half. Knead down and shape each half into a loaf. Place in greased bread pan and let rise again until double its bulk.
Bake at 375º F. for one hour.
(This comes from the early settlers of Massachusetts.)

Ozark Pudding
1/2 c. sifted flour
2 t. baking powder
1/2 t. salt
2 eggs, beaten
1 c. dark brown sugar (well packed)
2 t. vanilla
1/2 c. chopped walnuts
1 c. chopped, peeled apple
Beat the eggs and sugar together until creamy. Stir in the sifted dry ingredients. Add vanilla, nuts and apple and mix well.
Pour mixture into greased large pie pan and bake 35 minutes at 350º.
Cut into wedges and serve warm with ice cream.

Creole Calas
1/2 c. uncooked rice
1 qt. water
1 pkg. yeast
1/4 c. warm water
3 eggs, beaten
1/2 c. sugar
Flour
Cook the rice in 1 quart salted water until it is really mushy. Drain and cool; then mash the rice.
Sprinkle the yeast over the warm water and when it is dissolved, add it to the rice mixture and let stand over night.
In the morning, add the sugar and beaten eggs and enough sifted flour to make a fairly stiff batter. Let the mixture stand about 15 minutes, while the fat is heating to 350º.
Drop the batter very gently into the fat by tablespoonfuls and cook until a fork inserted comes out clean.
Remove and drain on brown paper. While still warm, shake in a bag of powdered sugar.
These are at their best when served hot with good steaming coffee. They don’t keep well - unless you hide them!

Texas Gumbo
2 T. bacon fat
1 lg. onion, minced
2 c. tomatoes
1 green pepper, chopped
1 c. sliced okra
2 c. whole kernel corn
salt and pepper
Cook the minced onion in bacon fat until yellow and transparent. Add the tomatoes, green pepper, okra and seasonings and simmer together until tender (about 20 minutes). Add a bit more water if too thick.
Add the corn and cook 15 minutes.
Served over fluffy boiled rice, this is a nice hot dish for your cool summer meals. If you have any gumbo left over - add it to a quart of chicken stock. It’s wonderful!

Moulded Chicken Salad
1 T. gelatin
1/2 c. cold water
1 c. boiling water or chicken broth
2 c. cooked chicken, cut in small cubes
1/2 c. celery, chopped
1 c. mayonnaise
1/4 c. chopped pimientos
Soak the gelatin in cold water. Dissolve this in the hot broth. Then add the mayonnaise and fold in the chicken, celery and pimientos.
Turn into 8 individual moulds, or 1 large one, and chill.
Serve tiny hot cheese baking powder biscuits with this and you’ll be famous.

Refrigerator Rolls
1/2 c. shortening
1/4 c. sugar
1 t. salt
1/2 c. boiling water
1 egg, beaten
1/2 c. cold water
3 c. flour (not sifted)
1 pkg yeast
Pour boiling water over the shortening, sugar and salt. Blend and let cool. Add the egg. Let yeast stand in cold water 5 minutes, then add to above. Mix in the flour, cover and place in refrigerator for 4 hours.
About 3 hours before needed, roll the dough into shape on floured board, using extra flour if necessary to handle. Place on greased baking sheet or in muffin tins.
Let biscuits rise 2 hours at room temperature and bake at 425º for 12-15 minutes.
This is a basic dough and can be used for butter fingers, clover leafs, butterscotch rolls and many others. They melt in your moth and disappear like magic.

Alaskan Nuggets
1 1/2 c. fresh or canned salmon
1/2 c. cooked, mashed potatoes
1 T. minced celery
1 T. minced onion
1 T. butter or margarine
1/2 t. salt
Pepper to taste
1 t. worcestershire sauce
1/2 lb. sharp cheddar in 1/2 inch cubes
1 egg, beaten
1 c. sifted bread crumbs
Remove all bones and skin from salmon and mix well with mashed potatoes. Cook the celery and onion in butter until tender, then mix with the salmon.
Add the seasonings and shape mixture into little balls the size of a walnut. Push a cube of cheese into the center of each ball and reshape the balls. Then roll in the sifted bread crumbs and fry in enough fat to cover at 375º.
Try passing miniatures of these nuggets for hot canapes.

Grandmother’s
Chocolate Layer Cake
2 c. sifted cake flour
1 t. baking soda
1/2 t. salt
1/2 c. shortening
3 squares cooking chocolate
1 1/2 c. sugar
2 eggs
1 t. vanilla
2/3 c. buttermilk
1/2 c. boiling water
Melt the chocolate and shortening together over hot water and add the sugar. Cool to lukewarm and add the beaten eggs, vanilla. Having sifted the flour, soda and salt together, add them to the chocolate mixture, alternately with the buttermilk. Mix gently and only enough to blend the ingredients. Lastly, add the boiling water; mix and pour the batter into two 8 inch round or square pans which have been greased and lined. Bake at 350º for 30 minutes.
Cool for a few minutes, then remove the cakes from the pans and peal off the paper liners.
Frosting
1 c. granulated sugar
3 T. cornstarch
2 squares unsweetened chocolate
1/4 t. salt
1 c. boiling water
1 T. butter
1 t. vanilla
Shave the chocolate into tiny slivers and mix with the sugar, cornstarch and salt. Pour in the boiling water and mix well, then cook until the mixture thickens and becomes glossy. Remove from the heat, add the butter and vanilla and continue beating for 1 minute. Spread the frosting on the cooled cake layers while it is still hot and it has a nice gloss.
Decorate the top layer with chopped nuts or mix 1/2 cup shredded coconut into the filling between the layers.

Avocado Cocktail
3 avocado pears
3 T. lemon juice
1 c. tomato ketchup
1 t. worcestershire
1 t. horseradish
1/2 t. salt
Pare and cube the pears and pour the lemon juice over them to prevent discoloring.
Mix the remaining ingredients together, adding whatever lemon juice drains from the pears.
Arrange the pear cubes in cocktail glasses and pour the sauce over them - chill and serve.
Add a few fresh shrimp to the avocado for a nice variation.

Of all the things you can do to create both joyful and economical holiday meals, the most important one is planning, says a Montana State University Extension nutrition educator.
“When I think of trying to make it all work for Thanksgiving and other holiday meals, the biggest financial benefit comes from planning ahead,” said Coleen Kaiser, MSU Extension’s coordinator of two federally funded nutrition education programs: the Expanded Food and Nutrition Education Program and the federal food stamp program’s education arm under its new name of Supplemental Nutrition Assistance Program or SNAP-Ed.
“Just like in everyday cooking, when you think of how to provide your family with nutritious meals, planning is very important,” she said.
Planning two-to-three weeks ahead of time lets you take full advantage of coupons and advertised specials at local grocery stores. It also lets you look for bargains at area “dollar” or thrift stores, which sometimes stock pickles, brown sugar or other groceries. Though making a special trip to those stores to shop for a few groceries may not make sense with the current price of gasoline, knowing ahead of time what your needs are for Thanksgiving may let you take advantage of your stop there when you go to look for a fall table decoration or crayons for your child.
“And when you shop little by little, it’s not such a big hit on the budget,” Kaiser adds.
The number of offerings on the holiday table also provides an opportunity to save a bit on each dish -- and not by changing the recipe, either.
“If you decide to have all of the dishes, you may be able to make less of each one,” suggests Kaiser. That can reduce the food bill by avoiding waste.
Traditionally, Thanksgiving is such an expanded meal that the table may not even be able to hold all of the family classic recipes that you prepare. That means that another useful part of planning is to ask the family which recipes are their favorites. Which recipes really make it a holiday? Does everyone love it when you prepare grandma’s pecan and pumpkin pie, or is one the clear favorite? The same types of choices can be made on vegetable and other side dishes. Does your family want both green bean casserole and candied yams, or is one enough?
“Involving the family in the choices might simplify both shopping and the hours spent preparing for the dinner,” Kaiser said.
Also consider stocking up for another holiday meal while shopping for Thanksgiving. Grocery stores often have coupons and special prices on canned goods like yams, pumpkin pie filling and condensed milk. If you stock up, you’ll have them on-hand for the next holiday.
While Kaiser generally is a proponent of adapting traditional family recipes to be healthier and contain fewer calories, she says Thanksgiving may be one of those times when you want to enjoy grandma’s full-flavored and full-calorie recipes.
“There may be about three holiday meals a year that have special significance, and it’s okay to enjoy special foods at that time. Just pay attention to when you feel full,” she said. “And on that topic, don’t skip meals to leave room for Thanksgiving dinner. Feeling like you are starving is setting the stage for over-indulging.”
You can take care of some of the extra calories and be good to yourself by putting on your coats after the meal and going for a walk or even a treasure hunt after the dinner.
“Take advantage of the fact that you are together with family and friends and have some fun together,” Kaiser said.
If you have adult children or friends invited to dinner, be sure to invite them to bring their family favorite recipe. That spreads the cost, the work and the fun of the holidays.
Planning what to do with leftovers is a good way of decreasing the cost of the one big holiday meal. There are many recipes for leftover turkey and vegetables, some of which you can find on the MSU Extension Nutrition Education Program’s recipe box at http://www.montana.edu/nep/recipes.htm. You can substitute turkey for any recipe that suggests chicken, including soup, tetrazzini, and stews.
Other helpful websites include the federal SNAP-Ed Connection with healthy recipes, food safety info and ideas for holiday foods http://snap.nal.usda.gov and the University of Nebraska Extension flyer titled, “Turkey Anytime: A recipe for Turning Leftovers into Planned-Overs” at http://lancaster.unl.edu/food/turkey-anytime.pdf

Chicken or Turkey
Stew in a Snap
2 teaspoons vegetable oil
1/2 cup chopped onion
1 clove garlic, minced or 1/2 teaspoon garlic powder
1- 14 ounce can carrots and liquid
1- 14 ounce can chopped canned potatoes and liquid
1- 14 ounce can tomatoes and liquid
1- 29 ounce can cooked chicken or 3 cups leftover cooked turkey, chopped
Salt and pepper to taste
--Heat oil in a large saucepan. Add onion and garlic; cook for 2 minutes over medium heat.
--Add carrots, potatoes, tomatoes and chicken or turkey and bring to a boil. Season with salt and pepper. Yield: 4 servings

Green Bean Saute
1 cup chopped onion
1 cup sliced mushrooms
1 teaspoon minced garlic
1 can (16 ounce) drained, cut green beans
1. Spray a skillet with non-stick cooking spray.
2. Sauté onions, mushrooms, and garlic.
3. Add green beans and heat thoroughly.
Serving Size: 1/2 cup, Yield: 6 servings

5-A-Day Salad
4 cups fresh spinach
4 cups Romaine lettuce
2 cups chopped green pepper (or use red, yellow, or orange)
2 cups cherry tomatoes
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup sliced yellow squash
2 cups sliced cucumber
2 cups chopped carrots
1 cup sliced zucchini
Wash all of the vegetables and mix them together in a large mixing bowl. Top this colorful meal with the nonfat or low-fat dressing of your choice. Yield: 4 servings

Baked Apples
and Sweet Potatoes
5 cooked sweet potatoes
4 apples
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup margarine
1 teaspoon nutmeg
1/4 cup hot water
2 Tablespoons honey
1. Boil 5 sweet potatoes in water until they are almost tender.
2. After the sweet potatoes cool, peel and slice them.
3. Peel the apples. Remove the cores, and slice the apples.
4. Preheat the oven to 400 degrees.
5. Grease the casserole dish with butter or margarine.
6. Put a layer of sweet potatoes on the bottom of the dish.
7. Add a layer of apple slices.
8. Add some sugar, salt, and tiny pieces of margarine to the apple layer.
9. Repeat steps 6, 7, and 8 to make more layers of sweet potatoes, apples, and sugar/salt.
10. On the top layer of apples, sprinkle the rest of the brown sugar and margarine pieces.
11. Sprinkle the top layer with nutmeg.
12. Mix the hot water and honey together. Pour the mix over the top layer.
13. Bake for about 30 minutes until apples are tender. Yield: 6 servings
Adapted from: Pennsylvania Nutrition Education Network Website Recipes, The Pennsylvania Nutrition Education Program

Roasted Garlic Potatoes
2 lbs large red potatoes - scrubbed, dried, and each cut into 8 wedges
1 T. cornstarch
1/2 t. garlic powder
Salt
Pepper
3 T. vegetable oil
1 T. unsalted butter, softened
1 large garlic clove - minced
1 t. mined fresh parsley
1/8 t. grated lemon zest
Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 t. salt, and 1/4 t. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes; cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.
While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.
Transfer potatoes to bowl with butter and toss until evenly coated.
Season with salt and pepper. Serve. - These are excellent!!!