GREAT GREAT AUNT JESSIE'S 1940'S RHUBARB PIE FILLING
This is a clipping from the March 20, 1949 Courier Journal that was in great great Aunt Jessie's recipe scrapbook. It was titled "Mrs. Edds' Rhubarb Pie Filling" and to appreciate the charm and wit of a country housewife from the 40's I am writing the recipe much the same way the original author did (Mrs. Edd). (I think Mrs. Edd had an issue with double dippers too!)
Provided by TMoney
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Wash and dry rhubarb (do not peel unless the skin is very tough).
- Cut the stalks into about 1/2 inch pieces.
- Beat the eggs and add sugar and flour which have been mixed together.
- Beat until the three are as one.
- Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
- I like a high, rounding pie even if I do have to put a pan under it in the oven.
- Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
- To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
- If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
- Where there is pie, there should be cheese.
- We chose this time a soft cheese molded into small balls- one for each serving.
- Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
- And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.
GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD
Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.
Provided by TMoney
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scald, peel and chill tomatoes.
- Carefully scoop out the inside out of the tomatoes.
- Remove the seeds from the pulp and chill all ingredients.
- When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
- Add salt if needed.
- Fill tomatoes and arrange on lettuce leaves.
- Garnish with parsley and cauliflower buds.
Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2
PLANKED BEEF FILLETS WITH PORCINI SLATHER
This is one of our favorite ways to plank meat, especially boneless steaks and chops. We grill one side of the meat to give it the direct flame and char that tastes and looks so good, then we slide the uncooked side of the steak directly onto the plank. The result is a great contrast in textures, with the seared crisp char on one side and the tender woodsiness on the other side. We also add smoke flavor to this recipe, but you can omit the smoke if you want. The porcini slather makes a little more than 3/4 cup, and it will keep refrigerated for up to 1 week. You will need only half of it for this recipe, so save the rest to use another time on pork chops or chicken. It's also great as a dipping sauce for bread. **Suggested plank:** 1 cedar or oak grilling plank, soaked in water for at least 1 hour **Suggested wood:** Apple, oak, or pecan chips
Provided by Karen Adler
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1. To make the slather, combine all the ingredients in a small bowl and stir to blend well.
- 2. Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place 1/2 cup dry wood chips in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill.
- 3. Sear the steaks over the hot fire for 3 or 4 minutes on one side, and then place the steaks on the plank, uncooked side down. Top each fillet with about 1 tablespoon of the slather.
- 4. Place the plank on the indirect side of the grill. Close the lid and cook until a meat thermometer inserted into the thickest part of the steak registers 130°F for medium-rare, about 20 minutes.
- Oven-Smoke Planking: Preheat the oven to 400°F. Place 1/2 cup dry wood chips in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Meanwhile, in a medium-hot skillet, sear the tenderloin on all sides. When the smoke begins to fill the oven, place the seared steaks on the plank in the middle of the oven. Oven-plank for 20 minutes, or until a meat thermometer inserted into the thickest part of the steak registers about 130°F for medium-rare.
GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES
Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.
Provided by TMoney
Categories Dessert
Time 18m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
- Mix well and add 1/2 teaspoon vanilla.
- Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
- Add to first mixture.
- Then add 1/2 cup broken nut meats.
- Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
- When very cold, slice and bake in temperature of 400*.
- 8 minutes.
- Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6
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