Family Recipes Cookbook

The cookbook I never got around to finishing…

Kahlua White Russian Cake 11/19/2009

Filed under: Desserts,Lib Griffith,Terry Griffith — dearmasa @ 10:22 AM

3 tablespoons (1 ½ ounces) Kahlua

2 tablespoons (1 ounce) vodka

½ cup (3 ounces) white chocolate, cut small

2 cups sifted cake flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ cup butter

2 tablespoons shortening

1 ¼ cup sugar

3 large eggs

¾ cup buttermilk

1/3 cup apricot jam

Kahlua White Russian Cream

White chocolate curls and shavings

 

Combine Kahlua, vodka, and chocolate. Place over low heat or hot water until chocolate melts; stir to blend. Cool slightly. Resift cake flour with baking soda and powder. Grease well and flour lightly two 9-inch layer cake pans. Cream butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time. Blend in Kahlua-chocolate mixture, then flour mixture alternately with buttermilk.

Divide batter between two pans. Bake at 350°F 25 to 30 minutes until tester inserted in center comes out clean. Cool in pans 10 minutes. Turn out on to wire racks; cooling completely.

To make Kahlua White Russian cream, beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar until thickened. Gradually beat in 1/3 cup Kahlua and 2 teaspoons vodka, beating until stiff)

Spread bottom surface of one cake layer with half the jam and about ¼ cup of Kahlua White Russian Cream. Spread bottom surface of second layer with remaining jam. Place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate top generously with white chocolate, curls and shavings. If prepared ahead, refrigerate, removing 30 minutes before serving to capture full flavor. Makes 12-16 servings.

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Key Lime Pie

Filed under: Desserts,Lib Griffith — dearmasa @ 8:36 AM

Beat 3 egg yolks until they are light and lemon colored and add 1/2 cup freshly squeezed lime juice and 1 tsp. grated lime zest. Beat in the contents of a 14-ounce can of sweetened condensed milk and a drop or two of vegetable food coloring to attain a natural lime tint. Pour the custard into a baked pie shell with a fluted standing rim. Beat 4 egg whites stiff but not dry and beat in gradually 1/2 cup fine granulated sugar and 1 tsp. lime juice. Spread the meringue thickly over the filling, bringing it to the crust all around and pulling it into irregular peaks. Bake the pie in a moderate oven (350 degrees) for about 15 minutes, until the meringue is delicately browned. Serve the pie well chilled. This unusual recipe originated in the Florida Keys.

 

Sauerkraut and Wieners

Filed under: Lib Griffith,Main Course,One Dish Meals — dearmasa @ 8:35 AM

Combine 1 can sauerkraut with one peeled, seeded apple in a frying pan. Cook until apple is disintegrated. Throw in hotdogs, cook until heated through. Serve with mashed potatoes. To make mashed potatoes: boil peeled potatoes until soft, mash with milk and butter.

 

Roast Chicken

Filed under: Lib Griffith,Main Course — dearmasa @ 8:32 AM

Place one peeled onion inside the body cavity of a chicken. No spices, no fuss.

Cook.

 

Coq au vin Rouge

Filed under: Lib Griffith,Main Course — dearmasa @ 8:31 AM

(Chicken in Wine or ‘Drunk Chicken’)

Cut up 2 chickens as for fricassee. Sponge them with a damp cloth and rub with mixed salt, black pepper, paprika, and a little nutmeg. Brown 8 ozs. salt pork, cut in finger-sized strips and 24 whole tiny white onions, peeled, in a shallow earthenware casserole large enough to hold the cut-up birds. Add the chicken pieces and brown them, turning frequently. Pour off the fat and remove the salt pork strips from the casserole. Add to the chicken and onions left in the casserole, 3 tbs. brandy, setting it aflame. When the flame has burned out, add 1 ¾ bottles good red Burgundy, 1 large lump sugar, 2 mashed cloves garlic, 12 whole small (fresh or canned) mushrooms, (if fresh, peeled and stemmed) and a bouquet garni consisting of 2 sprigs rosemary, and 1 large bay leaf, all tied together with kitchen thread. Cover and cook in a moderate oven 375F degrees until chicken is tender or for about 45 minutes. Remove the bouquet garni before serving in the casserole.

 

Crepes Louie

Filed under: Lib Griffith,Main Course — dearmasa @ 8:30 AM

There are three cooking operations involved in this recipe–making the crepes, the filling, and the sauce. The filling and the sauce can be made the day before; and though the crepes can be made then, I’d advise cooking them in the afternoon of the day of the party.

Filling: Carefully pick over 1 pound cooked crab meat and remove all bones or hard particles. Use either frozen or canned crab. Cut 15 water chestnuts into quite small pieces. If you can’t get water chestnuts, substitute button mushrooms. Finely chop 1 medium onion, 3 tbs. chives and 4 tbs. parsley. In a skillet or heavy stewing kettle melt 4 tbs. butter or margarine, add water chestnuts or mushrooms, onion and 1 clove garlic, finely minced, and saute, stirring often, until onion begins to brown a little. Add crab, chives, parsley, 2 ½ tsp. salt, 1 tsp. black pepper, 3 tbs. catsup, Tabasco to taste and two cups milk. Bring to a boil and add 4 tbs. cornstarch mixed to a paste with ¼ cup milk. Stir until mixture is thick and bubbling.

Cheese Sauce for Crepes: In top of double boiler, melt 5 tbs. butter or margarine, blend in 5 tbs. flour and stir in 2 cups milk (if you like, ½ cup sherry may be substituted for ½ cup milk). Add 4 ounces Gruyere cheese grated or cut into small pieces (or 4 ounces pasteurized process Swiss cheese), 5 tbs. grated parmesan cheese, ¼ tsp. saffron, 1 tsp. salt and ½ tsp. pepper. Cook over direct heat until thick and boiling, stirring constantly, or cook in double boiler, stirring often. Taste for salt and add more if needed. The last time I made this I used 1 ¼ tsp. salt, but Parmesan cheese varies in saltiness, so proceed cautiously.

Crepes: This recipe will make about 18 crepes 5 ½” in diameter. Break 5 eggs into a bowl and beat with rotary beater 1 minute. Add 1 ½ cups milk, 1 cup cold water, 1 ¼ cups flour, 1 ½ tsp. salt and 1 tsp. sugar. Beat with rotary beater until blended into a thin smooth batter. Let stand 1 hour before frying the crepe. You’ll need a small skillet whose bottom diameter is 5 ½ inches. If you don’t have one, they are inexpensive and easy to find and are handy for a lot of things. Put skillet over medium high heat, add a small piece of butter or margarine and when melted, pour in a small quantity of the batter. Immediately tilt skillet from side to side to spread batter in an even layer over bottom. When bottom side of pancake is delicately browned, turn it over with a spatula or pancake turner and brown the other side. Transfer to cooky sheet lined with wax paper. Continue until all batter is gone. Each pancake will use about 5 tbs. batter, but they must be poured into the skillet simultaneously–not a tbs. at a time. A good system for gauging quantity is to measure 5 tbs. into a ladle and carefully observe the level. From there on your eye will guide you, and if there is a slight variation in the thickness of pancakes, it’s okay.

Now you’re ready for the assembly line. Heat sauce in top of double boiler while you fill the crepes–the filling should be cold for easy handling. Heap a line of filling across the center of a pancake and work it with your fingers until it is even. Flap one side of the pancake over the limit, then roll. For a guide as to the amount of filling to use, the roll should be about 1 ½” diameter. Grease one very large or two medium-sized pyrex baking dishes. When all the crepes are filled, add two egg yolks to cheese sauce and put a thin layer of cheese sauce in the bottom of the casserole and fit the rolls in, flapped side down. Spoon the rest of the sauce over them, being careful not to obscure the shape of the rolls, and sprinkle generously with grated Parmesan cheese. If your casserole has a lid, put it on; if not, cover top with aluminum foil or slip casserole into a paper bag, fold the ends over and fasten with paperclips in hot–400F degree oven. Shortly before serving, remove lid or covering, put casserole near broiler and brown a little. Turn off broiler put casserole on lower rack and let stand until ready to serve.

 

Chicken Country Captain

Filed under: Lib Griffith,Main Course — dearmasa @ 8:28 AM

This is the original recipe for Chicken Country Captain, as prepared by the famous 70-year-old colored cook, Aire Mullen, of Columbus, Georgia.

 

1 3-lb. chicken

olive oil

1 onion

1 green pepper

1 clove garlic

8 ounces water

1 tsp. salt

½ tsp. pepper

1 ½ tsp. curry powder

6 large tomatoes

½ tsp. chopped parsley

½ tsp. powdered thyme

½ lb. almonds

3 tsp. dried currants

cooked rice

Cut into 12 pieces a 3-pound chicken or 1 large guinea fowl. Skin and fry to a golden brown in olive oil. In the meantime, brown for 10 minutes in more olive oil 1 onion, pealed and finely chopped, 1 green pepper, seeded and chopped,, and 1 clove of garlic, minced. Stir them as they cook, and moisten with 8 ounces of water. Then season with 1 tsp. of salt, ½ tsp. of pepper, and 1 ½ tsp. curry powder. Again stir well, and add 6 large red tomatoes, peeled and crushed, ½ tsp. of chopped parsley, and ½ tsp. of powdered thyme, and stir well.

Now put the fried chicken in a casserole, cover with the foregoing mixture, and add about ½ of the oil in which the chicken was fried. Cover the casserole and bake for 45 minutes. Have blanched and roasted to a light brown ½ pound of almonds, and add these to the chicken along with 3 tbs. of dried currants. Arrange cooked rice on a platter, place the chicken in the center, and pour the sauce over all. Serve each person a helping of the chicken and the rice and sauce, accompanying each portion with a piece of crisp bacon.

This dish should serve six; but I’d be tempted to double the recipe if for that number. This dish, by the way, was a great favorite with the late President, Franklin D. Roosevelt.