By L.B. Cobb
Showcasing greater than a hundred seventy five Southern and Southwestern dishes from a culinary period good sooner than the arrival dominance of "fat-free" manias with appreciate to tremendous eating, L.B. Cobb's out of date Recipes for contemporary chefs: meals With all of the taste You take note In Grandmother's Cooking is as a lot enjoyable and nostalgia to flick through because it is enjoyable and satisfying to prepare dinner from. even if for special day celebrations or day-by-day kin eating, listed below are recipes to delight any palate and fulfill any urge for food. From chook Baked in Wine; candy and bitter red meat Chops; and speedy Spiced Peaches; to Biscuit Gravy, Asparagus Soup; and Buttermilk Pie, outdated Recipes for contemporary chefs will speedy end up to be a favourite addition to any kitchen cookbook assortment!
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Showcasing greater than a hundred seventy five Southern and Southwestern dishes from a culinary period good ahead of the arrival dominance of "fat-free" manias with admire to effective eating, L. B. Cobb's outdated Recipes for contemporary chefs: meals With all of the style You keep in mind In Grandmother's Cooking is as a lot enjoyable and nostalgia to flick through because it is enjoyable and pleasant to prepare dinner from.
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Additional resources for Old Fashioned Recipes for Modern Cooks : Recipes With All the Flavor You Remember in Grandmothers Cooking
Example text
Salmon Croquettes 1 pound salmon, bone removed, finely chopped 1 cup cream 1 egg beaten 3 tablespoons flour 1 tablespoon butter 1 teaspoon salt 1 tablespoon parsley, minced dash cayenne pepper 2 tablespoons lemon juice bread crumbs Combine salmon, salt, parsley, cayenne and lemon juice in mixing bowl. Cut butter into flour. Place cream in a saucepan and bring to a boil then stir flour/butter mix into the boiling cream. Cook for 2 minutes. Sir in salmon mixture, combining all ingredients. Let cool.
Add onions, salt, pepper, and chili powder to skillet. Stir, then scrape all into a large stock kettle. Add okra, tomatoes, tomato sauce, and one quart water. Cook slowly over medium heat for 30 minutes. Add crab or shrimp (or both) and cook another 10 minutes. Serve over rice. Serves eight. OLD-FASHIONED RECIPES FOR MODERN COOKS — 33 Creamed Tuna 1 can water-packed tuna 2 tablespoons butter 2 tablespoons flour ½ cup milk 1 small dill pickle, diced ¼ cup lemon juice Melt butter in skillet over medium heat, add flour, then milk and water packed with tuna.
Serve over rice. Serves eight. OLD-FASHIONED RECIPES FOR MODERN COOKS — 33 Creamed Tuna 1 can water-packed tuna 2 tablespoons butter 2 tablespoons flour ½ cup milk 1 small dill pickle, diced ¼ cup lemon juice Melt butter in skillet over medium heat, add flour, then milk and water packed with tuna. Cook until thickened. Add diced pickle and lemon juice, then flaked tuna from can. Salt and pepper to taste. Serve hot on toast. Salmon Croquettes 1 pound salmon, bone removed, finely chopped 1 cup cream 1 egg beaten 3 tablespoons flour 1 tablespoon butter 1 teaspoon salt 1 tablespoon parsley, minced dash cayenne pepper 2 tablespoons lemon juice bread crumbs Combine salmon, salt, parsley, cayenne and lemon juice in mixing bowl.