January 2009 - Foods of Our Heritage

January 2009

Foods of Our Heritage

At the home of: Stacy Hart

King Alfred Cakes

From the kitchen of: Becky Maher

2 cups flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/4 cup butter

1 egg

1/2 cup raisins or any dried fruit

1/3 cup milk

Cut shortening and butter into flour. Add all dry ingredients. Whip egg and add to mixture with milk until dough is soft enough to be rolled out (may look too wet). Roll out to 1/4" thick and cut into small rounds. Cook on ungreased griddle at 360 degrees or medium high heat. Cook until golden brown on each side. Makes about 40 cakes.

Lipton Onion Potatoes

From the kitchen of: Shana Hart

2 red potatoes/person

2 chicken tenders/person

2 slices bacon/person

1 onion/4 people

1-2 packages onion soup mix

Cut potatoes into small cubes, put in strainer and rinse. Chop onion and add to strainer and rinse. Cube chicken and add to strainer. Grease 13x9 pan. Chop bacon and spread on bottom. Flip strainer onto bacon. Do not stir, but smooth evenly over pan. Bake 20 minutes at 375 degrees. Pull out and add soup mix and stir. Bake another 20 minutes. Pull out, set oven at 475 degrees. Stir mixture very well. Bake another 15 minutes until bacon is crispy.

Famous Oatmeal Cookies

From the kitchen of: Becky McKenna

Mix together:

3/4 cup melted butter

1 cup brown sugar

1/4 cup sugar

1 egg

1/4 cup water

1 tsp vanilla

Then add:

1 cup flour

1 tsp salt

1/2 tsp baking soda

3 cups oats

Mix all ingredients then add 6 oz of chocolate chips. Bake at 350 for 8 minutes.

Rolley Pancakes

From the kitchen of: Stacy Hart

4 eggs

1 Tbsp sugar

1 cup flour

1 cup milk

1 Tbsp melted butter

1/4 tsp salt

Beat eggs and sugar. Sift flour and salt then add to egg mixture. Blend thoroughly and add milk and butter. Beat until smooth; try for no lumps! Cook in butter in frying pan until just bwon and flip to cook each side. Serve with a variety of sweet toppings - powdered sugar and lemon juice, yogurt and fresh berries, butter and syrup, bananas and chocolate, jam, etc.

Polish Sausage

From the kitchen of: Angela Rivers

1 lb pork butt

1 1/2 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

1/4 tsp marjoram

1 clove garlic

Sausage casings

Trim most of the fat off the meat. Cut meat into 1" strips and grind through a 1/4" plate. Meat should be as cold as possible when grinding. Add spices and mix thoroughly. Chill in freezer for 30 minutes. Run mixture through 3/16" plate. Stuff into casings and air dry for 30 minutes or until dry to the touch. Refrigerate or freeze immediately after drying. Boil for 5-10 minutes and then bake in 350 degree oven to brown.