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Salsify with cooked ham recipe

Salsify with cooked ham recipe

  • Recipes
  • Dish type
  • Side dish

The taste of salsify is similar to white asparagus. Note: Wear disposable gloves to peel them.

1 person made this

IngredientsServes: 4

  • 1kg fresh salsify
  • 1 lemon, juiced
  • a little vegetable stock cube, crumbled
  • 1 knob butter
  • 4 slices cooked ham, cubed or cut into strips
  • salt and pepper
  • mince fresh parsley

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Put on disposable gloves because salsify will stain your hands. Brush salsify thoroughly under cold running water, then peel and drop into a bowl with cold water and lemon juice immediately so that the salsify retain their white colour and don't turn brown.
  2. Bring salted water with a little crumbled vegetagble stock cube to the boil. Add salsify and cook till they can be easily pierce with a knife, about 25 minutes. Drain and cut into diagonal slices.
  3. Melt butter in a frying pan and add salsify. Fry briefly whilst stirring so they are evenly coated. Add ham, season with salt and pepper and serve sprinkled with parsley.

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  • 1/2 pound salsify, peeled
  • 2 pounds green beans, trimmed
  • 1 tablespoon vegetable oil
  • 3 ounces salt-cured country ham, julienned
  • 1/4 cup pecan halves
  • 1/2 tablespoon maple syrup
  • Salt and ground black pepper, to taste

Fill a large bowl with ice water. Peel the flesh of the salsify into the water. Meanwhile, set up a steaming rack over a pot or pan. Add some water to the pan, and bring to a simmer over medium heat. Transfer the salsify to the steaming rack, and cover with a tight-fitting lid. Steam until tender and remove from heat. Slice the salsify thinly, and set aside.

Bring a pot of salted water to boil over high heat. Cook the green beans for 7 minutes or until very tender (but without losing the bright green color). Immediately drain into a sieve and hold under cold running water. When cool, drain well and pat dry.

Heat a large sauté pan over medium heat. When hot, add the oil. Next, add the country ham, pecans, and salsify. Sauté for 4 minutes or until the ham and salsify brown. Add the maple syrup and sauté the mixture for 1 minute. Add the green beans and sauté until heated, about 4 minutes. Season with salt and pepper, to taste. Serve hot.


  • Salsify is difficult to clean and peel. Scrub the root under cold running water and then peel it after cooking. If you should chop or cut it before cooking, drop the cut pieces into acidulated water—such as lemon water– to prevent discoloration.
  • If salsify is broken when it is pulled from the ground, it must be used at once or it will discolor and spoil.

Salsify puree with scallops and pear slices and pancetta


Ham, Cream Cheese and Salsify Rolls

For the rolls: Rinse the salsify well and cook about 15 minutes in a pot of boiling salted water. Drain, rinse with cold water, drain well and peel. Halve the leeks lengthwise, rinse well, shake dry and cut into fine dice. In a bowl, mix the cream cheese with horseradish, parsley, mustard and leek and season with salt and pepper.

Cut the salsify into 8 cm (approximately 3 1/4 inches) long pieces. Spread the cream cheese mixture over one side of each slice of ham. Place a piece of black salsify on the cream cheese and roll the ham up. Heat the butter in a skillet and saute the ham rolls on all sides.

Rinse the lettuce, spin dry and arrange in a small bowl. For the vinaigrette: Whisk together the vinegar, mustard and honey, season with salt and pepper and gradually whisk in the oil. Drizzle the vinaigrette over the lettuce and top with the ham and black salsify rolls.


Braised pork knuckle, apples and red cabbage

pork knuckles 2, about 1 kg each
onions 3, medium
groundnut or vegetable oil 4 tbsp
carrots 250g
small onions or shallots 8-10
apples 4, small
garlic 4 cloves
bay leaves 3
caraway seeds 1 tsp
coriander seeds 2 tsp
plain flour 1 tbsp
dry cider 800ml
red cabbage 150g
red wine vinegar 4 tbsp

Set the oven at 220C/gas mark 6. Take the pork from the fridge an hour before cooking and unwrap it. Peel and roughly chop the onions. Roughly chop the carrots.

Put the meat in a large roasting tin, rub it with a little of the oil, then put it into the preheated oven for 25 minutes, turning once. Remove the lightly browned meat from the oven and set aside. Pour the remaining oil into the roasting tin and place over moderate heat then add the chopped onions and peeled garlic, letting them soften.

Peel the small onions, leaving them whole, then put them into the roasting tin together with the carrots, bay leaves, caraway and coriander seeds. Fry for 5 minutes then scatter the flour lightly over the surface and stir in, then let it cook for 2 or 3 minutes before pouring in the cider. Season with salt and black pepper. Lower the heat to 160C/gas mark 3. Bring the liquid to the boil, then return the meat to the tin, cover with foil and bake for 1 hour.

Cut the apples into quarters and push them down into the sauce. Continue cooking for a further hour or until the pork is tender.

Shred the red cabbage finely and rinse in cold water. Pour the red wine vinegar into a deep saucepan, bring to the boil then add a generous seasoning of salt and pepper. Add the red cabbage to the vinegar and cover tightly with a lid. Cook over a moderate to high heat, tossing the cabbage occasionally with kitchen tongs, for about 5 minutes till wilted and bright.

Check the pork for tenderness: it should be almost falling from the bone. Stir in the red cabbage, the seasoning and serve.


Salsify with cooked ham recipe - Recipes

You know, most days I think I'm a pretty good catch. I have all my teeth, I earn my own keep, I speak four languages and I can cook (at least perfect spaghetti, a decent loaf of bread and poached eggs the old-fashioned way). Then along comes one man and cooks me a dinner made up of a few different root vegetables, for Pete's sake, and a simple roast chicken and I realize that I am a hack and a fraud and I might as well be serving cold cereal every night for dinner.

I guess I should explain. Stephen Williams is no ordinary man, you see: he's a Michelin-starred gastropub chef and the friend of a friend of mine who very kindly invited me over to dinner the night that Stephen was in town and cooking for her.

Now, I don't know if you know this about me, but I do truly believe that fancy food is sort of wasted on me. Give me a plate of spaghetti over a seven-course tasting menu any day. It's not that I don't appreciate the skill and artistry that go on behind that seven-course menu. It's just that I really kind of prefer, say, a plate of boiled vegetables and a good olive oil. Let's call it the Italian peasant in me.

I am not entirely a Philistine. Because as I sat at that dinner table, chewing on a stub of ham-wrapped salsify (oh, fine, five, no, seven of them), I distinctly felt the earth move.

And also slightly terrifying. If such glory was lurking behind a black-peeled root, what on earth else had I been missing my whole life? What other kind of magic was Stephen able to practice, if given a home kitchen and, say, a cabbage or a pound of carrots or celery root or a hulking rutabaga, for crying out loud?

(Only a few of us will be able to find out - Stephen's leaving the Harwood Arms and traveling in Australia for a while before going to work at the Auberge de Chassignolles this summer. In other words, you must go to there.)

It's too upsetting to comtemplate, really, so instead let's just get down to what actually matters: How to cook salsify yourself.

First of all, find the salsify. Not such an easy task! You're looking for what basically look like black carrots. Black as night, with little white roots emerging from their spindly ends. Here's a visual aide, since I wasn't able to find any to photograph for you (the season is ending, even in Berlin, but remember this for next year!). Buy four or five or six salsify roots. Go to the butcher and get some real Black Forest ham, which should be the cured and smoked German kind, not the cooked American kind you see in sandwiches. You could also use prosciutto or jamòn Serrano, I suppose, though those are sweeter, unsmoked hams.

At home, take out a pot with a lid and pour a couple of inches of water into it. Add a splash, just a splash, of white wine vinegar. Next, peel the salsify. This is a little unpleasant. The salsify, upon peeling, excrete the oddest sort of goo that makes your hands rather tacky and can be a little tough to wash off (though using the scrubber side of a sponge did the trick for me in a matter of seconds). The second you've finished peeling a salsify root, cut it in half and drop it in the pot of water. When you're finished, the salsify should be entirely submerged in the water.

You parboil the salsify, then wrap them in the Black Forest ham you've painstakingly sourced. (You won't regret it, I promise you!) These little packages are laid lovingly in an oil-smeared baking dish (does the oil actually do anything here? I'm not entirely sure) and then roasted for about 20 minutes, until the ham has crisped and the salsify is satiny-fudgy in texture.

Good luck plating these: I guarantee at least three of them will not make it from the dish to the plate. Somewhere in mid-air, you will swoop in, your mouth agape. You will chew and taste sweetness and salt and the faintly mysterious flavor of the salsify, balanced somewhere between this world and the next. You will, quite unlike you, not offer anyone else the last one, but take it as your divine cook's right to finish it.

And then you will give your inner Italian peasant a hard look and contemplate attending cooking school, if only to learn what Stephen knows.

Salsify in Black Forest Ham
Serves 2 as a side

5 salsify roots
1 glug of white wine vinegar
5 slices real Black Forest ham
1 teaspoon olive oil

1. Preheat the oven to 350 degrees Fahrenheit. Fill a saucepan with a few inches of water and add the vinegar to the water. Peel the salsify quickly, cut each root in half after peeling and drop into the acidulated water.

2. Bring the pot to a boil and simmer, covered, for 15 minutes. Drain the salsify. Oil a baking dish large enough to fit all the salsify in a single layer. Cut the ham slices in half lengthwise. Wrap each piece of salsify in a slice of ham and place, seam-side down, in the prepared pan.

3. Roast for 20 minutes, or until the ham has crisped and the salsify are entirely tender. Serve immediately.

Comments

You know, most days I think I'm a pretty good catch. I have all my teeth, I earn my own keep, I speak four languages and I can cook (at least perfect spaghetti, a decent loaf of bread and poached eggs the old-fashioned way). Then along comes one man and cooks me a dinner made up of a few different root vegetables, for Pete's sake, and a simple roast chicken and I realize that I am a hack and a fraud and I might as well be serving cold cereal every night for dinner.

I guess I should explain. Stephen Williams is no ordinary man, you see: he's a Michelin-starred gastropub chef and the friend of a friend of mine who very kindly invited me over to dinner the night that Stephen was in town and cooking for her.

Now, I don't know if you know this about me, but I do truly believe that fancy food is sort of wasted on me. Give me a plate of spaghetti over a seven-course tasting menu any day. It's not that I don't appreciate the skill and artistry that go on behind that seven-course menu. It's just that I really kind of prefer, say, a plate of boiled vegetables and a good olive oil. Let's call it the Italian peasant in me.

I am not entirely a Philistine. Because as I sat at that dinner table, chewing on a stub of ham-wrapped salsify (oh, fine, five, no, seven of them), I distinctly felt the earth move.

And also slightly terrifying. If such glory was lurking behind a black-peeled root, what on earth else had I been missing my whole life? What other kind of magic was Stephen able to practice, if given a home kitchen and, say, a cabbage or a pound of carrots or celery root or a hulking rutabaga, for crying out loud?

(Only a few of us will be able to find out - Stephen's leaving the Harwood Arms and traveling in Australia for a while before going to work at the Auberge de Chassignolles this summer. In other words, you must go to there.)

It's too upsetting to comtemplate, really, so instead let's just get down to what actually matters: How to cook salsify yourself.

First of all, find the salsify. Not such an easy task! You're looking for what basically look like black carrots. Black as night, with little white roots emerging from their spindly ends. Here's a visual aide, since I wasn't able to find any to photograph for you (the season is ending, even in Berlin, but remember this for next year!). Buy four or five or six salsify roots. Go to the butcher and get some real Black Forest ham, which should be the cured and smoked German kind, not the cooked American kind you see in sandwiches. You could also use prosciutto or jamòn Serrano, I suppose, though those are sweeter, unsmoked hams.

At home, take out a pot with a lid and pour a couple of inches of water into it. Add a splash, just a splash, of white wine vinegar. Next, peel the salsify. This is a little unpleasant. The salsify, upon peeling, excrete the oddest sort of goo that makes your hands rather tacky and can be a little tough to wash off (though using the scrubber side of a sponge did the trick for me in a matter of seconds). The second you've finished peeling a salsify root, cut it in half and drop it in the pot of water. When you're finished, the salsify should be entirely submerged in the water.

You parboil the salsify, then wrap them in the Black Forest ham you've painstakingly sourced. (You won't regret it, I promise you!) These little packages are laid lovingly in an oil-smeared baking dish (does the oil actually do anything here? I'm not entirely sure) and then roasted for about 20 minutes, until the ham has crisped and the salsify is satiny-fudgy in texture.

Good luck plating these: I guarantee at least three of them will not make it from the dish to the plate. Somewhere in mid-air, you will swoop in, your mouth agape. You will chew and taste sweetness and salt and the faintly mysterious flavor of the salsify, balanced somewhere between this world and the next. You will, quite unlike you, not offer anyone else the last one, but take it as your divine cook's right to finish it.

And then you will give your inner Italian peasant a hard look and contemplate attending cooking school, if only to learn what Stephen knows.

Salsify in Black Forest Ham
Serves 2 as a side

5 salsify roots
1 glug of white wine vinegar
5 slices real Black Forest ham
1 teaspoon olive oil

1. Preheat the oven to 350 degrees Fahrenheit. Fill a saucepan with a few inches of water and add the vinegar to the water. Peel the salsify quickly, cut each root in half after peeling and drop into the acidulated water.

2. Bring the pot to a boil and simmer, covered, for 15 minutes. Drain the salsify. Oil a baking dish large enough to fit all the salsify in a single layer. Cut the ham slices in half lengthwise. Wrap each piece of salsify in a slice of ham and place, seam-side down, in the prepared pan.

3. Roast for 20 minutes, or until the ham has crisped and the salsify are entirely tender. Serve immediately.


How to cook salsify – roast, boil and batter

Michel Roux Jr suggests eating it raw in a coleslaw.

One way to cook it – in batter, and fry

In his A Year Of Good Eating, Nigel Slater suggests coating cooked salsify by dipping it, once cooked (see below) in beaten egg and then rolling in a breadcrumb, lemon zest, dill and paprika mix. Then fry and serve with the lemon.

Roast

You can roast salsify in olive oil for about twenty minutes – and that makes sense if you are roasting something else at the same time. Good with lemon and garlic.

Otherwise this boiling method worked a treat.

Three roots (about 300g/10 oz) is enough for about two people.

  1. Boil a saucepan of water.
  2. Meanwhile get ready a bowl of water into which you have added some lemon juice – it needs to be immediately to hand as it is incredible how quickly salsify turns brown when it’s peeled core meets the air.
  3. Using a potato peeler, peel the skin and cut either into rounds, or into lengths. It gets quite sticky – perhaps a type of sap?
  4. Put in cold water with some lemon juice and bring to the boil. Simmer for about eight minutes (or you could steam for about twenty minutes. The advantage of steaming is that by boiling the root can become mushy).
  5. Caramelise in a frying pan with a couple of knobs of butter for about five minutes. Chef Pierre Koffmann (aka ‘the bear’ – whose first restaurant was Tante Clair) then adds 500ml/2 cups of cider per 400g/14 oz of salsify, and reduces the cider to syrup.
  6. Serve immediately (it will keep in the fridge if necessary – in which case you can just heat up in the frying pan). A sprinkling of parsley goes well.

Recipe List

The following is a list of all of the recipes in the 1942 edition “The Modern Family Cook Book” list by the number assigned in the book. Those in bold are recipes that I’ve made. Those in italics are ones that I don’t planning on making (detailed in the Fine Print). Additionally italicized are the numbered “recipes” that are merely instructive (i.e. How to Judge Quality of Fish).

**Note: I don’t update this site any longer. I’m leaving it up for reference, but I don’t visit often so questions are unlikely to be answered (or viewed) for the long term.

  1. Spiced Apple Cider – 12/20/14 – good
  2. Cocoa for Adults – 1/6/13 – very good
  3. Cocoa for Children – 11/10/13 – less chocolaty than the adult version
  4. Hot or Chilled Cocoa for All – 12/16/12 – nice (see recipe)
  5. Chocolate Stock Syrup
  6. Hot Chocolate
  7. Chocolate Malted Milk
  8. Old-Fashioned “Boiled” Coffee
  9. Percolator Coffee
  10. Drip Coffee
  11. Eggnog – 12/19/12 – not bad (see recipe)
  12. Caramel Eggnog
  13. Fruit Buttermilk – 12/27/12 – nasty
  14. Fruit Juice Medley
  15. Fruit Punch 15a. Grape Juice Float
  16. Lemonade
  17. Lemon Stock Syrup
  18. Limeade 18a Hot Milk – 10/6/13 – okay, but not as good as 19
  19. Hot Spiced Milk – 12/23/12 – excellent 19a. Molasses Nog
  20. Prune Milk Shake
  21. Pineapple Egg Punch
  22. Hot Tea
  23. Iced Tea – 7/8/15 – good 23a. Sassafras Tea
  24. Tomato Juice Cocktail – 6/14/12 – bad, overwhelming I wonder if Meta actually meant for this to be served without vodka (see recipe)
  25. Vegetable Juice Cocktail – 2/6/15 – not good (see recipe)
  26. Baking Powder Biscuits – 2/22/14 – good (see recipe) 26a. Buttermilk Biscuits 26b. Drop Dumplings
  27. Butterscotch Pinwheels
  28. Cheese Biscuits
  29. Orange Pinwheel Biscuits
  30. Whole Wheat Biscuits
  31. Shortcakes – 7/18/14 – very good (see recipe)
  32. Apple and Pineapple Roll – 3/17/14 – very good (see recipe)
  33. Boston Brown Bread – 1/10/13 – okay, but heavy
  34. Cornbread – 9/16/14 – disappointing
  35. Spoon Cornbread – 11/19/13 – very good (see recipe)
  36. Griddle Cakes – 3/31/14 – tasty and easy (see recipe)
  37. Spicy Bread Crumb Griddle Cakes
  38. Evaporated Milk Griddle Cakes
  39. Cornmeal Griddle Cakes – 2/6/15 – excellent (see recipe)
  40. Nut Bread
  41. Peanut Bread
  42. Plain Muffins (see recipe)
  43. Blueberry or Other Fruit Muffins – 4/22/14 – good (see recipe)
  44. Bacon Muffins
  45. Bran Muffins
  46. Corn Sticks or Muffins
  47. Cranberry Muffins – 12/26/12 – okay
  48. Whole Wheat Muffins – 12/20/14 – fantastic (see recipe)
  49. Pineapple Muffins
  50. Rice Muffins
  51. Rolled Oat Muffins
  52. Twin Mountain Muffins – 2/6/15 – great (see recipe)
  53. Popovers – 5/27/13 – excellent
  54. Quick Apple Streusel Coffee Cake – 10/5/13 – very good (see recipe)
  55. Cinnamon Toast – 5/27/13 – fine
  56. French Toast – 12/31/12 – good
  57. Hawaiian French Toast – 1/6/13 – excellent (see recipe)
  58. Melba Toast – 12/27/12 – good
  59. Milk Toast
  60. French-Fried Toast Sticks
  61. Croutons – 11/17/13 – good 61a. Toast Sticks – 4/15/13 – very good
  62. Sweet Milk Waffles – 10/5/14 – excellent
  63. Buttermilk Waffles – 12/13/12 – mind blowing-ly good (see recipe)
  64. Banana Waffles – 12/25/12 – very good
  65. Corn Meal Waffles
  66. Ice Box Rolls – 12/21/12 – excellent (see recipe)
  67. Cinnamon Loaf
  68. Cinnamon Coffee Cake
  69. Raised Doughnuts
  70. Bread Sticks
  71. Butterhorn Rolls – 12/22/12 – very good
  72. Butterfly Rolls -12/23/12 – excellent
  73. Rosettes
  74. Cinnamon Rolls – 12/3/13 – good, but more roll than dessert
  75. Braided Rolls
  76. Cloverleaf Rolls
  77. Clothespin Rolls
  78. Knots – 12/22/12 – very good, but a little hard to tie
  79. Parkerhouse Rolls
  80. Puffballs
  81. Vienna Rolls
  82. English Muffins
  83. Quick Yeast Bread
  84. Schnecken
  85. Streusel Coffee Cake
  86. Streusel Topping for Coffee Cake
  87. Swedish Tea Bread 87a. Swedish Tea Ring
  88. White Bread and Rolls
  89. 100% Whole Wheat Bread – 11/10/13 – very good (see recipe)
  90. Part Whole Wheat Bread
  91. Angel Food Cake
  92. Mock Angel Food – 1/2/13 – good
  93. Sponge Cake
  94. Boston Cream Pie (Sometimes Called Washington Pie)
  95. Cocoa Butter-Sponge Layer Cake
  96. Daffodil Cake
  97. Jelly Roll
  98. Lemon Jelly Roll 98a. Chocolate Blanc Mange Roll
  99. Moss Rose Sponge Cake
  100. Jam Eclair Cakes
  101. Strawberry Ice-Box Cake
  102. Rosettes
  103. Apple Sauce Cake – 10/25/14 – the BEST (see recipe)
  104. Chocolate Cocoanut Cake
  105. Chocolate Banana Cream Shortcake
  106. Chocolate Cream Cheese Cake
  107. Cinnamon Cake 107a. Cottage Cheese Cake
  108. Dolly Varden Cake
  109. Red Devil’s Food Cake – 7/7/15 – delicious (see recipe)
  110. Lady Baltimore Cake
  111. Old-Fashioned Marble Spice Cake
  112. Half-A-Pound Cake – 3/26/15 – good but not the classic pound cake (see recipe)
  113. Rich Loaf Cake
  114. Spice Cake – 12/6/12 – yummy
  115. Two-Egg Cake – 3/17/14 – good, not too sweet
  116. White Layer Cake
  117. Whole Wheat Cake
  118. Golden Feather Cake – 1/11/13 – very good
  119. Apricot Upside-Down Cake
  120. Dutch Cherry Cake – 12/16/12 – delish (see recipe)
  121. Pineapple Upside-Down Cake 121a. Peach Upside-Down Cake
  122. Gingerbread – 12/31/13 – very good
  123. Gingerbread with Whipped Cream and Orange Wedges – 1/6/13 – wonderful! (see recipe)
  124. Inexpensive Fruit Cake
  125. Rich Fruit Cake
  126. Fruit Cake Baked in Candied Grapefruit Shells
  127. Apricot Glaze for Fruit Cake
  128. Doughnuts – 12/21/13 – fantastic (see recipe)
  129. Banana Doughnuts
  130. Baked Frosting
  131. Broiled Icing
  132. Butter Cream Frosting – 3/17/14 – good
  133. Coffee Butter Frosting
  134. Chocolate Butter Frosting – 10/29/14 – good (see recipe)
  135. Orange Butter Frosting – 6/5/12 – good orange flavor
  136. Thin Butter Icing – 10/25/14 – very good (see recipe)
  137. Chocolate Cream Cheese Frosting – 7/7/15 – good nice tang from cheese (see recipe)
  138. Dark Chocolate Frosting
  139. Chocolate Orange Frosting – 1/11/13 – very good
  140. Strawberry Icing
  141. Coffee Fruit Frosting
  142. Confectioners’ Frosting
  143. Fondant Frosting
  144. Fudge Frosting
  145. Seven-Minute Frosting
  146. Baltimore Icing
  147. Cocoanut Icing
  148. Raspberry Icing – 1/1/13 – very good
  149. Cocoa Filling
  150. Date Filling
  151. Lemon Jelly Filling
  152. Candied Apple Rings
  153. Candied Orange and Grapefruit Peel
  154. Chocolate Fudge – 12/15/14 – okay (see recipe )
  155. Mexican Orange Candy
  156. Panocha
  157. Plain Caramels
  158. Chocolate Caramels
  159. Nut Caramels
  160. Divinity
  161. Plain Fondant
  162. Peanut Brittle
  163. Taffy (Swedish Style)
  164. Old-Fashioned Candied Fruit Roll
  165. Peanut Butter Pinwheels
  166. Potato Kisses
  167. General Directions for Cooking Cereals
  168. Rolled Oats or Rolled Wheat – 12/6/12 – good
  169. Refined Cereals(such as Cornmeal, Cream of Wheat, Wheatena, Farina) – 12/21/12 – good
  170. Cracked Wheat – 12/4/12 – good
  171. To Cook Macaroni, Spaghetti and Noodles
  172. Fried Cornmeal Mush
  173. Sauteed Noodles 173a. Crisp Noodles
  174. Boiled Rice – 12/27/12 – fine, but I prefer steaming
  175. Rice Cooked in Milk
  176. Toasted Rice 176a. Popped Corn
  177. Baked Macaroni and Cheese No. 1 – 12/22/12 -good (see recipe)
  178. Baked Macaroni and Cheese No. 2 (see recipe)
  179. Macaroni with Cheese Sauce – 12/21/13 – excellent (see recipe)
  180. Baked Macaroni and Cottage Cheese
  181. Cheese Egg Float – 12/14/13 – excellent (see recipe)
  182. Cheese Fondue
  183. Cheese Souffle
  184. Cheese Toasties
  185. Corn and Cheese Rarebit – 12/4/12 – very good, but runny
  186. Corn and Tomato Rarebit
  187. Hominy Cheese Croquettes
  188. Jiffy Noodles
  189. Pimiento Cheese
  190. Rice and Cheese Croquettes
  191. Tomato Cheese Fondue
  192. Tomato Rarebit
  193. Welsh Rarebit
  194. Brownies – 11/10/13 – good but bake time way off (see recipe)
  195. Cocoa Indians
  196. Chocolate Drop Cookies
  197. Chocolate Nut Cookies 197a. Date Pinwheels
  198. Cocoa Oatmeal Cookies – 10/17/14 – boring (see recipe)
  199. Gingersnaps – 11/17/13 – excellent (see recipe)
  200. Three-Way Ginger Cookies – 10/20/14 – excellent (see recipe)
  201. Gum Drop Cookies – 12/15/14 – interesting, crispy, yum (see recipe)
  202. Hermits – 2/22/14 – very good (see recipe)
  203. Lemon Sugar Cookies
  204. Oatmeal Drop Cookies – 2/13/15 – great (see recipe)
  205. Old-Fashioned Lace Cookies
  206. Praline Cookies
  207. Rocks – approx. Oct. 2012 – good
  208. Vanilla Crisps
  209. Butterscotch Cookies
  210. Checkerboard Cookies
  211. Ice-Box Cookies (see recipe)
  212. Cocoanut Ice-Box Cookies – 11/22/13 – excellent (see recipe)
  213. Ginger Ice-Box Cookies
  214. Pecan Crescent Cookies
  215. Pinwheel Cookies
  216. Christmas Meringue Cookies
  217. Cinnamon Stars
  218. Cocoa Macaroons – 1/27/15 – very good (see recipe)
  219. Cocoanut Fingers – 12/3/12 – spectacular (see recipe)
  220. Cornflake Kisses – 10/13/14 – very good (see recipe)
  221. Butter Cookies
  222. Fruit-Filled Peanut Cookies
  223. Poppy Seed Cookies – 12/8/12 – good
  224. Sugar Cookies
  225. Springerlie
  226. Baked Custard – 7/18/18 – very good (see recipe)
  227. Brown Sugar Custard – 11/3/15 – good (see recipe)
  228. Butterscotch Custard
  229. Mincemeat Custard – 12/8/12 – not great
  230. Orange Puff Custard
  231. Peanut Butter Custard
  232. Pumpkin Custard – approx. Oct. 2012 – yummy
  233. Soft or “Boiled” Custard 233a. Soft Meringue 233b. Hard Meringue
  234. Floating Island – 2/17/14 – delicious (see recipe)
  235. French Custard
  236. Meringue with Chocolate Custard – 3/31/14 – great (see recipe)
  237. Rhubarb Custard
  238. Rice Custard
  239. Apple Rennet-Custard -12/31/13 – didn’t set up but tasty (see recipe) 239a. Cocoa Rennet-Custard
  240. Cottage Cheese Rennet-Custard
  241. Peppermint Rennet-Custard
  242. Apricot Ice Cream
  243. Caramel Mousse
  244. Chocolate Ice Cream
  245. Graham-Apricot Frozen Pudding
  246. Frozen Peach Cream
  247. Peppermint Stick Ice Cream
  248. Rhubarb Marlow
  249. Strawberry Ice Cream
  250. Old-Fashioned Vanilla Ice Cream
  251. Cranberry-Apple Milk Sherbet
  252. Lemon Milk Sherbet
  253. Pineapple Buttermilk Sherbet
  254. Pineapple Ice
  255. Prune Marshmallow Freeze
  256. Three-Fruit Ice
  257. Ambrosia – 11/10/13 – good (see recipe)
  258. Apple Crumble – 2/28/14 – good (see recipe)
  259. Apple Dumplings
  260. Apple Dumpling Pudding – 12/22/12 – very good (see recipe)
  261. Apple Sauce – 11/19/13 – very good (see recipe)
  262. “Dressed Up” Canned Apple Sauce – 1/6/13 – very good
  263. Applecot Sauce – 6/4/14 – good (see recipe)
  264. Apple Snow
  265. Apple and Cranberry Sauce
  266. Baked Apples No. 1 – 2/13/15 – wonderful (see recipe)
  267. Baked Apples No. 2 – 11/10/13 – just okay
  268. Cinnamon Apples
  269. Escalloped Apples
  270. Fried Apples – 6/4/14 – very good (see recipe)
  271. Poached Apples 171a. Poached Orange Slices
  272. Stewed Apples – 12/6/12 – good
  273. Danish Apple Cake
  274. Stewed Dried Apricots – 12/6/12 – okay
  275. Apricot Puree
  276. Apricot Fritters
  277. Apricot Whip
  278. Baked Bananas – 1/12/15 – just okay (see recipe)
  279. Banana Butterscotch Pudding
  280. Banana Fritters 280a. Pan-Fried Bananas
  281. Stewed Blackberries 281a. Stewed Cherries
  282. Cranberry Sauce or Jelly – 12/14/13 – good
  283. Stewed Dried Fruit – 12/14/13 – good
  284. Dried Fruit Compote
  285. Dried Fruit Puree – 5/27/13 – good (see recipe)
  286. Dried Fruit Whip
  287. Fruit Cup – 11/20/14 – sad with canned fruit cocktail
  288. Grapefruit Shortcake 288a. Broiled Grapefruit
  289. Lime Fluff
  290. Baked Peaches
  291. Stewed Peaches – 11/21/13 – good
  292. Peach Meringue – 4/20/14 – excellent (see recipe)
  293. Sugared Peaches
  294. Pear or Peach Meringues 294a. Stewed Pears
  295. Baked Fresh Pears – 12/6/12 – very good
  296. Baked Pears with Marshmallows
  297. Plum Dumplings
  298. Stewed Fresh Plums
  299. Sugared Fresh Pineapple
  300. Pineapple Date Whip
  301. Stewed Prunes – 10/6/13 – satisfying
  302. Prune Whip No. 1 – 5/27/13 – very tasty (see recipe)
  303. Prune Whip No. 2
  304. Stewed Quince
  305. Stewed Raisins – 3/10/14 – juicy and hot, but work
  306. Plumped or Puffed Raisins – 11/17/13 – good
  307. Stewed Rhubarb
  308. Rhubarb Strawberry Meringue
  309. Strawberry Shortcake
  310. Fresh Peach Shortcake – 7/18/14 – excellent (see recipe)
  311. Fruit Shortcake
  312. Apple Delight
  313. Apples in Raspberry Gelatine – 11/21/14 – just okay
  314. Apricot Bavarian
  315. Banana Grape Mold – 11/19/13 – pretty good (see recipe)
  316. Grape Gelatine
  317. Butterscotch Marshmallow Pudding
  318. Caramel Sponge
  319. Chocolate Bavarian
  320. Fruit-Flavored Gelatine – 3/31/14 – fine
  321. Grape Bavarian
  322. Grapefruit Fluff – 1/19/15 – pleasant (see recipe)
  323. Lemon Pineapple Fluff
  324. Oatmeal Jelly Dessert
  325. Fresh Orange Bavarian
  326. Orange Jelly
  327. Orange Buttermilk Jelly
  328. Peach Gelatine
  329. Pineapple Bavarian
  330. Pineapple Snow
  331. Molded Plum Pudding
  332. Prune and Orange Jelly – 12/27/12 – very good (see recipe)
  333. Raspberry Bavarian
  334. Molded Raspberry Cream
  335. Raspberry Sponge – 7/10/14 – good (see recipe)
  336. Snow Pudding
  337. Strawberry Sponge
  338. Blackberry Pudding
  339. Bread Pudding
  340. Cocoa Bread Pudding
  341. Orange Marmalade Bread Pudding – 9/16/14 – tasty and easy (see recipe)
  342. Brown Betty
  343. Caramel Blanc Mange
  344. Chocolate Blanc Mange
  345. Cinnamon Blanc Mange
  346. Chocolate Egg Yolk Pudding
  347. Chocolate Marshmallow Pudding
  348. Chocolate Wheat Pudding
  349. Cocoa Puff
  350. Cornstarch Pudding
  351. Banana Cornstarch Pudding
  352. Butterscotch Pudding – 4/15/13 – very good (see recipe)
  353. Cottage Pudding – 11/21/13 – excellent (see recipe)
  354. Date Cake Dessert
  355. Datona Pudding – 4/22/14 – very good
  356. Dutch Apple Cake – 6/5/14 – magic (see recipe)
  357. Indian Pudding
  358. Jam Meringue Puff
  359. Lemon Chiffon Pudding
  360. Lemon Cracker Pudding – 12/17/14 – surprisingly good (see recipe)
  361. Lemon Cream Pudding
  362. Lemon Grape-Nut Pudding
  363. Orange Float
  364. Rice Cream
  365. Glorified Rice
  366. Old-Fashioned Rice Pudding – 10/5/13 – not bad, but too time consuming
  367. Tapioca Cream – 12/21/12 – tasty, but didn’t thicken – missing something?
  368. Butterscotch Tapioca
  369. Fruit Juice Tapioca – 12/31/12 – grape juice version turned out grainy and weird
  370. Fresh Fruit Tapioca
  371. Apple Tapioca – 11/20/14 – alright
  372. Cherry Tapioca
  373. Canned Fruit Tapioca
  374. Loganberry Tapioca
  375. Raisin Delicious
  376. Upside-Down Cherry Pudding
  377. Steamed Fruit Pudding
  378. Baked Carrot Pudding
  379. Baked Prune Pudding
  380. Cottage Cheese and Honey
  381. Baked Eggs in Bacon Rings – 2/13/15 – egg-cellent (see recipe)
  382. Baked Eggs in Tomato Cups
  383. Creamed Eggs – 6/5/12 – slightly nauseating
  384. Eggs in Cheese Sauce – 12/6/12 – very bland
  385. Creamed Eggs and Asparagus on Toast
  386. Eggs Benedictine – 11/21/14 – excellent (see recipe)
  387. Devilled Eggs No. 1
  388. Devilled Eggs No. 2
  389. Devilled Eggs No. 3
  390. Fried Eggs – 4/15/13 – good technique
  391. Poached Eggs – 2/28/14 – standard directions
  392. Poached Eggs in Potato Nests
  393. Eggs Poached in Milk – 1/5/13 – very good
  394. Soft-Cooked Eggs – 1/19/15 – good technique (see recipe)
  395. Hard-Cooked Eggs – 10/25/14 – good 395a. Eggs a la Goldenrod
  396. Scrambled Eggs – 10/5/13 – good, but salty
  397. Hearty Scrambled Eggs
  398. Parsley Scrambled Eggs
  399. Bacon Omelet
  400. French Omelet – 11/21/13 – good
  401. Parsley Omelet
  402. Puffy Omelet – 12/21/12 – very good (see recipe)
  403. Celery Souffle
  404. Chipped Beef Souffle – 12/21/13 – terrible
  405. Meat Souffle
  406. Oatmeal Souffle
  407. Potato Frankfurter Souffle – 1/19/15 – good variation on mashed potatoes (see recipe)
  408. Spaghetti Souffle with Creamed Ham
  409. How To Judge Quality of Fish
  410. Cleaning Scale Fish
  411. Cleaning Catfish and Eel
  412. Skinning Carp
  413. Preparing Fish Fillets
  414. Fish Baked in Parchment – 4/22/14 – excellent (see receipe)
  415. Quick Baked Fish, Spencer Method – 12/14/13 – very good (see recipe)
  416. Delicious Boiled Fish
  417. Broiled Fish – 11/19/13 – very good
  418. Broiled Salt Mackerel
  419. French-Fried Fish
  420. Pan-Fried Fish
  421. To Freshen Codfish 421a. Creamed Codfish
  422. Codfish au Gratin
  423. Codfish Balls or Cakes – 12/6/12 – decent, could use more fish
  424. Codfish Casserole – 2/17/14 – disappointing
  425. Creamed Finnan Haddie
  426. Finnan Haddie and Potato Casserole
  427. Fish Cakes 427a. Fish Pie
  428. Creamed Salmon
  429. Salmon au Gratin
  430. Salmon Croquettes
  431. Salmon Loaf – 10/25/14 – very good (see recipe)
  432. Salmon Patties – 2/28/14 – very good (see recipe)
  433. Salmon Souffle
  434. Salmon and Macaroni Casserole
  435. Salmon and Rice Casserole
  436. Fish Pastry Shell with Salmon-Lobster Filling
  437. Creamed Tuna Fish
  438. Tuna and Celery Fondue
  439. Tuna and Noodle Casserole
  440. Species of Clams
  441. Cleaning Clams
  442. Serving Raw Clams on the Half Shell
  443. Steaming Clams
  444. Roasting Clams
  445. How to Buy Crabs
  446. Cooking Hard-Shelled Crabs
  447. Cooking Soft-Shelled Crabs
  448. Crabmeat Cakes
  449. How to Buy Lobsters
  450. Boiling Lobsters
  451. Broiled Lobster
  452. Lobster Newburg
  453. How to Buy Oysters
  454. How to Open Oysters
  455. How to Clean Shucked Oysters
  456. Oysters on the Half Shell
  457. Escalloped Oysters
  458. Fried Oysters
  459. Pan Fried Oysters
  460. How to Buy Shrimp
  461. Preparing Fresh Shrimp
  462. Creamed Shrimp – 12/27/12 – good probably very kid-friendly
  463. French-Fried Shrimp
  464. Shrimp Cocktail
  465. How to Buy Scallops
  466. Fried Scallops
  467. Pan Fried Scallops
  468. Meat Gravy – 1/6/13 – good
  469. Rib Roast of Beef
  470. Rolled Rib Roast
  471. Fried Round Steak
  472. “Boiled” Beef and Noodles
  473. Boiled Dinner with Corned Beef
  474. Corned Beef and Cabbage
  475. Beef Bean Pot
  476. Beef-Tomato-Macaroni Medley – 4/13/14 – very good (see recipe)
  477. Beef and Spaghetti Dinner
  478. Braised Beef Balls 478a. Braised Meat – 7/10/14 – okay
  479. Chili Con Carne 479a. Ground Beef in Gravy
  480. Diced Meat Roast
  481. Broiled Steak
  482. Hamburger Patties
  483. Hamburger Noodle Casserole
  484. Hamburger Rolls with Tomatoes
  485. Italian Rice
  486. Italian Spaghetti with Meat Sauce – 10/6/13 – not Italian, but hearty and satisfying (see recipe)
  487. Kidney Bean and Beef Casserole
  488. Meat Balls with Sauerkraut
  489. Meat Loaf No. 1 – 12/17/14 – not bad, but pretty meaty (also, I overcooked it)
  490. Upside-Down Meat Loaves
  491. Meat Loaf No. 2 – 5/27/13 – good
  492. Piquant Cheeseburgers
  493. Salisbury Steak
  494. Spanish Rice and Beef – 2/17/14 – excellent (see recipe)
  495. Stuffed Cabbage Rolls
  496. Tomato Hamburgers
  497. Baked Potatoes in Blankets
  498. Beef Pot Roast – 11/10/13 – very good (see recipe) 498a. Beef Pot Roast with Macedoine of Vegetables
  499. Spanish Pot Roast
  500. Beef Pot Roast with Vegetables – 1/6/13 – good
  501. Beef and Vegetable Pie – 3/31/14 – good comfort food (see recipe)
  502. Beef Stew with Vegetables – 10/31/12 – good
  503. Braised Brisket with Sweet-Sour Gravy
  504. Round Steak Birds
  505. Sauerbraten
  506. Spiced Beef
  507. Steak Roll
  508. Swiss Steak – 6/4/12 – meh, chewey
  509. Beef Turnovers – 12/31/12 – good
  510. Beef Hash No. 1
  511. Beef Hash No. 2
  512. Goulash
  513. Meat, Poultry or Fish Croquettes
  514. Fried Corned Beef
  515. Chipped Beef and Noodle Casserole
  516. Creamed Eggs and Chipped Beef on Toast
  517. Frizzled Chipped Beef
  518. Creamed Chipped Beef
  519. Roast Lamb Shoulder with Dressing
  520. Roast Leg of Lamb
  521. Lamb and Sausage Casserole
  522. Lamb Shoulder Chops with Dressing
  523. Broiled Lamb Chops
  524. Pan-Broiled Lamb Chops
  525. Lamb Patties – 7/18/14 – moist and delicious (see recipe)
  526. Lamb and Pork Loaf
  527. Barbequed Lamb Riblets
  528. Curried Lamb – 1/14/14 – not bad (see recipe)
  529. Irish Stew – 11/3/15 – okay, bland (see recipe)
  530. Lamb and Lima Bean Casserole
  531. Rolled Stuffed Breast of Lamb
  532. Stuffed Lamb Breast
  533. Lamb Hash
  534. Lamb Scallop
  535. Baked Ham
  536. Baked Picnic
  537. Broiled Ham
  538. Pan-Fried Ham – 3/10/14 – yay ham!
  539. Escalloped Potatoes and Ham
  540. Ham and Potato Casserole – 12/4/12 – good
  541. Ham and Sweet Potato Casserole
  542. Roast Fresh Boston Style Pork Butt
  543. Roast Loin of Pork
  544. Broiled Bacon – 12/21/12 – bacon-y
  545. Pan-Broiled Bacon – 12/3/12 – bacon!
  546. Baked Bacon – 12/25/12 – 544 & 545 are better, but easy
  547. Sausage, Bacon and Tomato Grill
  548. Baked Pork Chops with Apples
  549. Braised Pork Chops
  550. Pork Chops En Casserole
  551. Spanish Pork Chops – 7/7/15 – solid comfort food (see recipe)
  552. Stuffed Pork Chops
  553. Pork Shoulder Chops with Sauerkraut
  554. Pork Shoulder Steak with Spanish Rice – 9/16/14 – version without rice, really good (see recipe)
  555. Barbecued Spareribs
  556. Braised Spareribs
  557. Fruited Spareribs
  558. Spareribs and Sauerkraut
  559. Stuffed Spareribs
  560. Boiled Dinner with Ham Hocks
  561. Braised Pig Hocks
  562. Pork Chop Suey – 11/20/14 – great (see recipe)
  563. Pork Scrapple – 10/20/14 – good, but salty 563a. Pan-Broiled Link Sausages – 10/25/14 – good technique
  564. Baked Acorn Squash with Little Pig Sausages
  565. Pork Sausage Patties – 11/21/13 – exactly what it sounds like (so quite good)
  566. Spanish Sausages – 3/26/15 – rich and yummy (see recipe)
  567. Mock Chicken Legs
  568. Salt Pork and Cream Gravy
  569. Pork and Rice Casserole – 11/24/14 – good (see recipe)
  570. Creamed Spiced Ham in Baked Hubbard Squash
  571. Veal Loaf
  572. Veal Patties
  573. Braised Veal Shoulder Steak
  574. Breaded Veal Chops
  575. Jellied Veal Loaf
  576. Pot Roast of Veal 576a. Pot Roast of Veal with Apple Dressing
  577. Stuffed Veal Shoulder
  578. Stuffed Veal Rolls – 12/31/13 – very good (see recipe)
  579. Veal Baked in Milk
  580. Veal Birds
  581. Veal Chop Suey
  582. Veal a la King
  583. Veal and Spaghetti
  584. Veal Fricassee
  585. Veal Paprika – 3/17/14 – different and good (see recipe)
  586. Veal Stew
  587. Veal and Vegetable Pie
  588. Boiled Frankfurters
  589. Pan-Fried Frankfurters
  590. Frankfurters on Buns
  591. Barbecued Frankfurters
  592. Creamed Frankfurters
  593. Escalloped Potatoes and Frankfurters
  594. Frankfurters and Lima Bean Casserole
  595. Frankfurters in Blankets – 11/24/14 – very good (see recipe)
  596. Sauerkraut with Frankfurters
  597. Savory Frankfurters – 10/3/13 – tasty!
  598. Boiled Bologna
  599. Grilled Bologna Cups
  600. Removing Skin and Tubes From Liver
  601. Pan Fried-Liver
  602. Pan-Fried Liver and Onions
  603. Braised Liver
  604. Braised Liver with Rice and Tomatoes
  605. Liver and Bacon with Fried Noodles
  606. Broiled Liver Steak
  607. Poor Man’s Goose
  608. French-Fried Liver
  609. Baked Liver and Vegetables
  610. Italian Style Liver, Macaroni, and Tomatoes
  611. Spanish Liver
  612. Liver a la Gourmet
  613. Liver Loaf
  614. Liverburgers
  615. Grilled Liver Sausage
  616. Liver Sausage and Creamed Cabbage
  617. Kidney Stew
  618. Braised Kidneys and Shortribs
  619. Devilled Kidneys
  620. Steak and Kidney Pie
  621. Braised Stuffed Heart
  622. Pan-Fried Beef Heart
  623. Stewed Heart
  624. Heart Chop Suey
  625. Broiled Fresh Tougue
  626. Cold Jellied Tongue
  627. Creamed Sweetbreads
  628. Scrambled Brains
  629. Tripe a la Creole
  630. Tripe de Luxe
  631. Plain Pastry – 3/31/14 – good instructions, but I need practice
  632. Cheese Pastry
  633. Cheese Pastry Sticks
  634. Whole Wheat Pastry 634a. Bread Crumb Pie Crust 634b. Gingersnap Pie Crust
  635. Apple Pie
  636. Apple Sauce and Orange Pie
  637. Dutch Apple Pie – 10/5/14 – very good
  638. Struesel Topping for Apple Pie – 10/5/14 – excellent
  639. Apricot Tarts
  640. Blackberry Cobbler
  641. Black Raspberry Cobbler
  642. Blackberry Turnovers
  643. Blueberry Pie
  644. Cherry Cobbler – 10/18/14 – good (see recipe)
  645. Canned Cherry Pie
  646. Fresh Cherry Pie
  647. Cherry Tarts
  648. Gooseberry Tarts
  649. Old-Fashioned Jelly or Jam Tarts
  650. Mince Pie
  651. Mincemeat Tarts
  652. Canned Peach Tarts
  653. Fresh Peach Pie
  654. Fresh Peach Tarts
  655. Canned Peach Cobbler
  656. Fresh Peach Cobbler
  657. Fresh Plum Pie
  658. Prune Whip Pie 358a. Raspberry Pie
  659. Rhubarb Pie – 4/13/14 – very good (see recipe)
  660. Fresh Strawberry Pie
  661. Strawberry Whip Pie
  662. Banana Cream Pie
  663. Buttermilk Raisin Pie
  664. Butterscotch Pie
  665. Chocolate Pie
  666. Cream Pie 666a. Cocoanut Cream Pie
  667. Meringue for All Cream Pies
  668. Cream Puffs 668a. Eclairs
  669. Cream Filling for Cream Puffs
  670. Lemon Pie
  671. Lemon Cream Tarts
  672. Lemon Crumb Pie
  673. Nut Pie
  674. Dried Peach Cream Pie
  675. Sour Cream Prune Pie
  676. Chess Pie
  677. Custard Pie
  678. Peach Blossom Pie
  679. Pumpkin Pie No. 1 – 11/27/14 – excellent (see recipec)
  680. Pumpkin Pie No. 2
  681. Pumpkin Pie No. 3
  682. Apricot Chiffon Pie
  683. Cherry Chiffon Pie
  684. Lemon Chiffon Pie
  685. Braised Chicken
  686. Fried Chicken
  687. Roast Chicken
  688. Stewed Chicken and Dumplings – 12/22/12 – excellent (see recipe)
  689. Chicken a la King
  690. Chicken Fricassee
  691. Chicken Pie
  692. Roast Duck
  693. Roast Goose
  694. Braised Ducklings – there is no way I’m cooking a duckling
  695. Roast Turkey
  696. Turkey Hash
  697. Bread Stuffing for Roast Turkey
  698. Fluffy Dressing for Roast Chicken
  699. Celery Stuffing
  700. Oyster Dressing
  701. Apple Butter
  702. Peach Butter
  703. Plum Butter
  704. Crab Apple Jelly 704a. Apple Jelly 704b. Apple Jam
  705. Red Currant Jelly
  706. Red Currant Jam
  707. Grape Juice
  708. Grape Jam
  709. Grape Jelly 709a. Mint Jelly
  710. Strawberry Jelly
  711. Strawberry Jam
  712. Quick Orange Marmalade
  713. Quince Honey
  714. Strawberry Preserves
  715. Seven-Minute Strawberry Preserves
  716. Peach Preserves
  717. Canned Peaches 717a. Canned Pears
  718. Canned Italian Prunes or Blue Plums 718a. Blue Damson Preserves
  719. Canned Tomatoes 719a. Canned Tomato Juice
  720. Beet Pickles
  721. Crab Apple Pickles
  722. Celery Cucumber Pickles
  723. Ripe Cucumber Pickles
  724. Dill Pickles
  725. Tomato Catsup 725a. Hot Chili Sauce
  726. Oil Pickles
  727. Pickled Peaches
  728. Pickled Pears
  729. Piccalilli
  730. Sweet Pickle Relish 730a. Sweet Chunk Pickles 730b. Corn Relish
  731. Watermelon Pickles
  732. Apple and Peanut Salad – 11/3/15 – nice (see recipe)
  733. Raw Apple and Raisin Salad – 10/31/12- tasty 733a. Cinnamon Apple Salad
  734. Apricot Cottage Cheese Salad
  735. Banana Salad – 12/1/13 – pretty good (see recipe)
  736. Banana, Apple, and Cranberry Salad – 12/25/12 – very good (see recipe)
  737. Banana, Marshmallow, and Nut Salad
  738. Cabbage and Apple Salad
  739. Cabbage, Celery, Apple and Grape Salad
  740. Cabbage and Raisin Salad – 9/16/14 – very good
  741. Cantaloupe and Blackberry Salad 741a. Cantaloupe and Cherry Salad – 7/18/14 – good (see recipe)
  742. Grated Carrot Salad – 3/26/15 – good (see recipe)
  743. Grated Carrot and Raisin Salad
  744. Grated Carrot and Pineapple Salad
  745. Grated Carrot, Apple and Orange Salad 745a. Cranberry Relish
  746. Cranberry Banana Salad – 12/31/13 – good
  747. Date, Cream Cheese, and Lettuce Salad
  748. Fresh Fruit and Date Salad
  749. Cold Fruit Plate
  750. Fruit Salad – 10/18/14 – good
  751. Fruit Salad with Marshmallows
  752. Grapefruit, Avocado, and Cream Cheese Salad
  753. Grapefruit Salad – 3/31/14 – good
  754. Orange Cocoanut Salad
  755. Orange Raisin Salad – 10/6/13 – good
  756. Orange Waldorf Salad – 11/17/13 – good
  757. Canned Peach Salad – 4/13/14 – excellent (see recipe)
  758. Fresh Peach Salad
  759. Molded Peach Salad – 11/10/13 – not bad
  760. Peach, Prune and Cottage Cheese Salad
  761. Pear Salad – 2/17/14 – good
  762. Pear and Celery Salad
  763. Pear and Cottage Cheese Salad – 4/15/13 – good combo
  764. Pineapple and Cottage Cheese Salad No. 1
  765. Pineapple and Cottage Cheese Salad No. 2
  766. Pineapple Date Salad No. 1
  767. Pineapple Date Salad No. 2
  768. Pineapple and Lettuce Salad
  769. Pineapple, Cabbage, and Date Salad
  770. Stuffed Prune Salad – 12/31/12 – okay
  771. Red Raspberry and Cottage Cheese Salad
  772. Waldorf Salad
  773. Whole Meal Fruit Salad
  774. Pickled Beets and Onions
  775. Pickled Beet Salad 775a. Beet Relish
  776. Beet, Cheese, and Onion Salad – 11/20/14 – excellent (see recipe)
  777. Beet and Pea Salad
  778. Cabbage Salad – 4/22/14 – boring
  779. Shredded Cabbage and Celery Salad
  780. Carrot and Cabbage Salad – 11/17/13 – very good (see recipe)
  781. Carrot and Peanut Salad – 12/21/13 – very good (see recipe)
  782. Cooked Cauliflower Salad – 2/28/14 – too diet-y
  783. Raw Cauliflower Salad
  784. Celery Cabbage Salad
  785. Celery Stuffed with Cheese
  786. Cole Slaw – 12/6/12 – very good (see recipe)
  787. Pineapple Cole Slaw
  788. Cottage Cheese and Chives – 2/6/15 – tasty (see recipe)
  789. Cottage Cheese Salad – 1/5/13 – okay
  790. Sliced Cucumber Salad 790a. Cucumber Cocktail
  791. Cucumber and Radish Salad
  792. Stuffed Cucumber Salad
  793. Cucumber and Onion Salad
  794. Egg Salad
  795. Garden Salad
  796. Green Bean Salad
  797. Kidney Bean Salad – approx. Oct 2012 – very bad tasted like tuna salad but in a bad way
  798. Pea and Cheese Salad – 9/16/14 – very good (see recipe)
  799. Pea Mayonnaise Salad
  800. Sweet Potato Salad – 12/27/12 – very good (see recipe)
  801. Stuffed Tomato Salad No. 1 – 5/27/13 – good
  802. Stuffed Tomato Salad No. 2
  803. Stuffed Tomato Salad No. 3
  804. Stuffed Tomato Salad No. 4
  805. Tomato and Cucumber Salad
  806. Tomato and Lettuce Salad – 10/5/14 – good 806a. Tomato and Onion Salad
  807. Vegetable Slaw
  808. Beet Ring with Cole Slaw
  809. Molded Cabbage and Pineapple Salad – 12/21/12 – unspeakably bad
  810. Cooked Cranberry Apple Salad
  811. Raw Cranberry Apple Salad
  812. Molded Fruit and Vegetable Salad
  813. Molded Ginger Ale Salad
  814. Tomato Aspic Salad
  815. Sunshine Salad
  816. Molded Vegetable Salad No. 1 – 10/25/14 – not bad (see recipe)
  817. Molded Vegetable Salad No. 2
  818. French Bowl Salad
  819. Fruit Salad Bowl
  820. Macaroni Salad
  821. Potato Salad No. 1 – 4/17/14 – great flavors (see recipe)
  822. Potato Salad No. 2 – 7/10/14 – good, but 821 is better (see recipe)
  823. Hot Potato Salad 823a. Potato Carrot Salad
  824. Raw Spinach Salad – 8/22/12 – very good
  825. Tossed Vegetable Salad – 4/20/14 – very good
  826. Watercress Salad
  827. Wilted Lettuce – 4/22/14 – very good
  828. Chicken or Veal Salad
  829. Cold Meat Salad
  830. Corned Beef and Potato Salad
  831. Egg and Sardine Salad
  832. Salmon Salad
  833. Salmon and Macaroni Salad
  834. Jellied Salmon Salad
  835. Sardine Salad
  836. Shrimp Salad – 10/5/13 – good
  837. Tuna Fish Salad – 2/6/15 – lovely, refreshing lunch (see recipe)
  838. Avocado Salad Dressing
  839. Boiled Salad Dressing No. 1
  840. Boiled Salad Dressing No. 2
  841. French Dressing – 12/8/12 – very good (see recipe) 841a. Lemon French Dressing 8741b. Blue Cheese Dressing
  842. Fruit Salad Dressing
  843. Mayonnaise 843a. Cranberry Mayonnaise – 12/1/13 – terrible (see recipe) 843b. Cranberry Mayonnaise 843b. Raspberry Mayonnaise 843c. Pepper-Onion Mayonnaise
  844. Peanut Mayonnaise – 11/21/13 – interesting
  845. Peanut Butter Dressing – 3/10/14 – okay (see recipe)
  846. Russian Dressing – 1/6/13 – okay 846a. Sour Cream Salad Dressing
  847. Special Salad Dressing
  848. Thousand Island Dressing – 7/10/14 – good
  849. Bacon Sandwiches – 6/3/12-good
  850. Bacon and Pickle Sandwiches
  851. Bacon and Tomato Sandwiches – 12/3/12 – delish 851a. Bacon and Peanut Butter Sandwiches – 1/5/13 – good but salty
  852. Grilled Cheese and Bacon Sandwiches – 10/8/13 – very good (see recipe)
  853. Chipped Beef Sandwiches
  854. Bologna Sandwiches
  855. Club Sandwiches
  856. Frankfurter Sandwiches
  857. Ham Salad Sandwiches – 1/6/13 – edible, but not great
  858. Minced Ham and Cheese Spread
  859. Ham and Banana Sandwiches
  860. Ham and Cranberry Sandwiches
  861. Ham and Tuna Fish Sandwiches 861a. Hot Roast Meat Sandwiches – 11/12/13 – very good (see recipe) 861b. Cold Roast Meat Sandwiches
  862. Swiss Ham and Tomato Sandwiches
  863. Liver Sausage Sandwiches
  864. Liver Sausage Spread
  865. Liver Sausage Mushroom Spread
  866. Sausage Toast
  867. Square-Meal Biscuit Sandwiches – 2/22/14 – hearty and tasty (see recipe)
  868. Potted Meat
  869. Baked Bean Sandwiches
  870. Chopped Cabbage and Bacon Sandwiches
  871. Carrot Butter – 1/1/15 – lots of butter (see recipe)
  872. Carrot-Raisin Spread – 12/12/12 – tasty
  873. Cucumber, Onion, and Pickle Sandwiches
  874. Kidney Bean Sandwich Filling
  875. Lettuce Sandwiches
  876. Parsley Butter
  877. Mixed Vegetable Sandwiches
  878. Watercress Sandwiches
  879. Watercress and Bacon Sandwiches
  880. Sardine Sandwiches
  881. Broiled Sardine Sandwiches
  882. Shrimp Butter
  883. Cheese and Tomato Sandwiches – 10/12/13 – good (see recipe)
  884. Pan-Broiled Cheese Sandwiches
  885. Toasted Cheese-Ham Sandwiches 885a. Cheese Puffs
  886. Denver Sandwiches – 4/20/14 – very good (see recipe)
  887. Devilled Egg Sandwiches – 1/1/15 – wonderful (see recipe)
  888. Egg and Bacon Sandwiches
  889. Egg Salad Sandwiches
  890. Cucumber and Egg Salad Sandwich Filling
  891. Olive and Egg Sandwiches
  892. Date Nut Spread
  893. Fruit and Cream Cheese Spread
  894. Olive Nut Spread – 11/11/13 – surprisingly good (see recipe) 894a. Bread and Butter Sandwiches
  895. Peanut Butter Sandwiches
  896. Peanut Butter, Banana and Jelly Spread – 12/22/13 – okay 896a. Jelly Sandwiches – 3/10/14 – good
  897. Peanut Butter and Jelly Sandwiches – 12/28/12 – good butter a little weird
  898. Peanut Butter and Watercress Sandwiches
  899. Honey Butter
  900. Sandwich Bar (see recipe) 900a. Rolled and Ribbon Sandwiches
  901. Barbecue Sauce
  902. Brown Sauce
  903. Carrot Sauce
  904. Celery Sauce
  905. Cider Raisin Sauce
  906. Dill Sauce No. 1 906a. Dill Sauce No. 2
  907. Cocktail Sauce for Seafood
  908. Drawn Butter Sauce
  909. Egg Sauce
  910. Hollandaise Sauce
  911. Mock Hollandaise Sauce
  912. Maitre d’Hotel Sauce
  913. Mint Sauce
  914. Spanish Sauce
  915. Tartar Sauce – 11/19/13 – yummy (see recipe)
  916. Tomato Sauce – 5/27/13 – very good
  917. Vegetable Creole Sauce
  918. Vinaigrette Sauce
  919. White Sauce – called for constantly
  920. Cheese Sauce – 12/11/12 good
  921. Horseradish Sauce
  922. Mustard Sauce – 11/24/14 – good (see recipe)
  923. Onion Sauce
  924. Brown Sugar Syrup – 12/31/12 – good
  925. Butterscotch Sauce
  926. Chocolate Sauce
  927. Cocoa Sauce No. 1
  928. Cocoa Sauce No. 2 – 5/27/13 – not good
  929. Coffee Sauce
  930. Custard Sauce
  931. Foamy Sauce
  932. Hard Sauce
  933. Lemon Hard Sauce
  934. Lemon Sauce – 11/21/13 – good (see recipe)
  935. Orange Sauce
  936. Pineapple Sauce
  937. Sauce for Fresh Fruit
  938. Vanilla Sauce
  939. Beef and Noodle Soup
  940. Chicken Broth with Rice – 11/17/13 – good
  941. Duck Soup
  942. Lamb Broth
  943. Oxtail Soup
  944. Turkey Soup
  945. Vegetable Soup
  946. Cream of Asparagus Soup – 3/26/15 – excellent (see recipe)
  947. Cream of Beet Soup
  948. Cream of Carrot Soup
  949. Cream of Celery Soup No. 1
  950. Cream of Celery Soup No. 2
  951. Cream of Corn Soup
  952. Cream of Lima Bean and Carrot Soup
  953. Cream of Mushroom Soup
  954. Cream of Navy Bean Soup
  955. Cream of Onion Soup – 12/8/12 – excellent (see recipe)
  956. Cream of Pea Soup
  957. Cream of Potato Soup – 11/20/14 – bland
  958. Cream of Salmon Soup
  959. Cream of Spinach Soup – 11/19/13 – very good (see recipe)
  960. Cream of Tomato Soup – 12/27/12 – not good curdled
  961. Cream of Vegetable Soup 961a. Split Pea Soup
  962. Beet Borsht
  963. Clam Chowder
  964. Corn Chowder
  965. Manhattan Clam Chowder 965a. Fish Chowder
  966. Lentil Soup – 12/22/12 – okay
  967. Navy Bean Soup
  968. Onion Soup – 11/10/13 – very good (see recipe)
  969. French Onion Soup
  970. Oyster Bisque – 12/31/12 – good
  971. Oyster Stew
  972. Potato Carrot Soup
  973. Soy Bean Soup
  974. Spinach Chowder – 1/14/14 – excellent (see recipe)
  975. Tomato and Cabbage Soup – 1/19/15 – very good (see recipe)
  976. Watercress or Spinach and Potato Soup – 12/17/14 – easy and good (see recipe)
  977. Hot Tomato Bouillon 977a. Beef Bouillon – 3/17/14 – fine, but just bouillon cube
  978. Jellied Tomato Bouillon
  979. Tomato Noodle Soup
  980. Artichokes (French)
  981. Buttered or Creamed Asparagus
  982. Asparagus and Egg Casserole
  983. Asparagus with Egg Sauce
  984. Asparagus Toast Rolls
  985. Buttered or Creamed Green Beans – 12/14/13 – good (see recipe)
  986. Green Beans au Gratin
  987. Green Beans with Onions and Bacon – 11/22/12 – very good
  988. Green Beans in Tomato Sauce
  989. Creole Wax Beans
  990. Wax or Green Beans with Dill Sauce
  991. Harvard Green or Wax Beans
  992. Buttered Kidney Beans
  993. Kidney Beans with Onions
  994. Kidney Beans with Salt Pork – 12/31/13 – very good (see recipe)
  995. Kidney Bean Loaf
  996. Buttered Dried Lima Beans
  997. Buttered New Lima Beans
  998. Baked Lima Beans – 2/22/14 – very good
  999. Lima Bean Casserole
  1000. Baked Beans with Tomatoes
  1001. Old-Fashioned Baked Beans – 1/10/13 – good, but beans never completely softened
  1002. Navy Bean and Apple Casserole
  1003. Baked Beans in Tomato Cups
  1004. Navy Bean Stew
  1005. Buttered Beets – 12/31/13 – good
  1006. Harvard Beets – 12/8/12 – okay
  1007. Buttered Broccoli – 12/11/12 – good
  1008. Buttered or Creamed Cabbage – 12/6/12 -good 1008a. Buttered or Creamed Brussel Sprouts
  1009. Cabbage au Gratin
  1010. Escalloped Cabbage – 11/17/13 – very good (see recipe)
  1011. Red Cabbage with Apples
  1012. Buttered Carrots – 11/19/13 – good
  1013. Creamed Carrots
  1014. Creamed Carrots and Celery – 10/18/14 – very good (see recipe)
  1015. Creamed Carrots and Spinach – 4/15/13 – very good
  1016. Escalloped Carrots and Potatoes
  1017. Glazed Carrots
  1018. Carrot Souffle
  1019. Buttered or Creamed Cauliflower – 3/31/14 – good 1019a. Cauliflower in Chipped Beef Cheese Sauce
  1020. Buttered Celery – 10/6/13 – very good (see recipe)
  1021. Creamed Celery
  1022. Braised Celery
  1023. Celery au Gratin 1023a. Buttered Chayote
  1024. Corn on the Cob
  1025. Buttered Corn – 3/17/14 – good
  1026. Corn Fritters
  1027. Escalloped Corn and Cheese
  1028. Fried Corn
  1029. Stewed Corn
  1030. Succotash No. 1
  1031. Succotash No. 2
  1032. Fresh Corn and Tomato Casserole -12/11/12 – very good 1032a. Braised Cucumbers 1032b. Cucumbers au Gratin
  1033. Baked Stuffed Eggplant
  1034. French-Fried Eggplant
  1035. Eggplant en Casserole
  1036. Fried Eggplant 1036a. Fried Eggplant with Onion and Cheese Sauce
  1037. Sauteed Hominy with Potatoes and Onion
  1038. Kale or Other Greens
  1039. Buttered Kohlrabi
  1040. Lentil Stew with Ham – 10/18/14 – very good & great pantry staple (see recipe)
  1041. Baked Lentils with Bacon
  1042. Braised Lettuce
  1043. Sauteed Mushrooms
  1044. Creamed Mushrooms
  1045. Baked Onion Slices
  1046. Broiled Onions
  1047. Buttered Onions
  1048. Creamed Onions
  1049. Escalloped Onions
  1050. French Fried Onions 1050a. Pan-Fried Onions
  1051. Glazed Onions
  1052. Onions au Gratin
  1053. Stuffed Onions No. 1
  1054. Stuffed Onions No. 2
  1055. Boiled Green Onions in Cheese Sauce
  1056. Okra and Tomatoes
  1057. Buttered Parsnips – 12/6/12 – okay
  1058. French-Fried Parsnips
  1059. Parsnip Stew
  1060. Buttered or Creamed Peas – 4/15/13 – okay, but could have used seasoning
  1061. Pea and Potato Casserole – 11/17/13 – perfect comfort food (see recipe)
  1062. Pea Loaf
  1063. Stuffed Green Peppers No. 1
  1064. Stuffed Green Peppers No. 2
  1065. Stuffed Green Peppers No. 3
  1066. Stuffed Green Peppers No. 4
  1067. Baked Potatoes – 11/21/13 – good
  1068. Boiled Potatoes 1068a. Riced Potatoes
  1069. Parsley Buttered Potatoes – 5/27/13 – good
  1070. Creamed Potatoes No. 1
  1071. Creamed Potatoes No. 2 – 12/8/12 – okay
  1072. Creamed Potatoes with Cheese
  1073. American Fried Potatoes 1073a. Grated Potato Patties – 4/13/14 – tasty
  1074. Escalloped Potatoes – 12/17/14 – excellent (see recipe)
  1075. Quick Escalloped Potatoes – 12/21/12 – good
  1076. French-Fried Potatoes, White or Sweet
  1077. Mashed Potatoes – 11/10/13 – good
  1078. Potato Dumplings
  1079. Stuffed Baked Potatoes – 4/15/13 – excellent (see recipe)
  1080. Potatoes O’Brien – 12/14/13 – excellent (see recipe)
  1081. Potatoes au Gratin
  1082. Hashed Brown Potatoes
  1083. Roast Potatoes – 12/31/13 – okay
  1084. Boiled Sweet Potatoes – 11/24/14 – good
  1085. Baked Sweet Potatoes – 12/11/12 – good
  1086. Mashed Sweet Potatoes – 12/11/12 – good
  1087. Candied Sweet Potatoes – 3/10/14 – good (see recipe)
  1088. Escalloped Sweet Potatoes and Apples – 12/22/12 – good, but too much work for results
  1089. Creamed Rutabaga – 11/22/12 – excellent
  1090. Mashed Rutabaga
  1091. Creamed Salsify
  1092. Sauerkraut with Apples
  1093. Spanish Rice
  1094. Buttered Spinach – 12/27/12 – good
  1095. Creamed Spinach
  1096. Savory Creamed Spinach
  1097. Creamed Spinach de Luxe – 11/21/14 – very good (see recipe)
  1098. Spinach with Bacon and Egg
  1099. Spinach with Cheese Sauce and Bacon
  1100. Spinach Mold with Cheese Sauce
  1101. Baked Acorn Squash
  1102. Buttered Summer Squash – 9/16/14 – good but not great
  1103. Pan-Fried Summer Squash – 11/12/13 – yummy (see recipe)
  1104. Summer Squash Medley
  1105. Stuffed Summer Squash
  1106. Baked Winter Squash – 12/17/14 – good
  1107. Braised Zucchini Squash
  1108. Buttered Swiss Chard
  1109. Escalloped Tomatoes – 11/21/14 – very good (see recipe)
  1110. Pan-Broiled Tomatoes – 12/21/13 – very good (see recipe)
  1111. Stewed Tomatoes – 12/6/12 – okay
  1112. Stuffed Baked Tomatoes
  1113. Macaroni, Tomato and Green Pepper Casserole
  1114. Buttered Turnips, White or Yellow
  1115. Vegetable Plates – 11/7/12, et al. – can be very good
  1116. Rice and Vegetable Soup Casserole – 11/21/13 – weird, but tasty (see recipe)
  1117. Preparing Canned Vegetables
  1118. Buttering Bread Crumbs
  1119. Uses of Stale Bread
  1120. Re-Heating Quick Breads
  1121. Preparing Caramel
  1122. Carrot Sticks
  1123. Rendering Chicken Fat
  1124. Melting Chocolate
  1125. Flour-Water Paste for Thickening Gravy, etc.
  1126. Souring Fresh or Evaporated milk
  1127. Substituting Evaporated for Fresh Milk
  1128. Whipping Evaporated Milk
  1129. Plumping Raisins
  1130. Butter Elaboration
  1131. Browning Flour
  1132. Steaming
  1133. Parboiling
  1134. Larding Meat
  1135. Use of Canned Fruit Juices
  1136. Chopping Parsley
  1137. Grating and Grinding Food

Additional Recipes in Picnics and Special Meals chapter:

Wartime Recipe Supplement (from the Feb. 1943 edition, 4th printing):

Chocolate Chip Cup Cakes -10/29/14 – good, nice honey flavor (see recipe)

Chocolate Victory Pudding

Honey Fruit Salad Dressing

New Revised Edition (First Printing, January 1961):

Food For Children chapter: Easy Mix Cookie Bars

60 Garlic Bread (replaces French-Fried Toast Sticks)

73 Crooked Miles (replaces Rosettes)

90a Buttermilk Yeast Rolls

102 Chocolate Refrigerator Cake (replaces Chocolate Ice-Box Cake)

112 Pound Cake (replaces Half-A-Pound Cake)

118 Whole Orange Cake (replaces Golden Feather Cake) – 6/5/12, tasty and interesting texture, but sweet

127a Vanilla Chiffon Cake

196a Soft Chocolate Drop Cookies

197 Chocolate Sour Cream Drop Cookies (replaces Chocolate Nut Cookies)

202a Molasses Drop Cookies

225a Old Fashioned Teacakes

245 Raspberry Frappe (replaces Graham-Apricot Frozen Pudding)

408a Hot Stuffed Eggs Supreme

546a Pan-Fried Canadian Bacon

630a How to Slice Boiled Tongue

630b Suggestions for Serving Tongue

634c Graham Cracker Pie Crust

646a Open-Face Fresh Cherry Pie

672 Lemon Ginger Crusted Pie (replaces Lemon Crumb Pie)

680 Pecan Pie (replaces Pumpkin Pie No. 2)

681 Lime Pie (replaces Pumpkin Pie No. 3)

682 Chocolate Chiffon Pie (replaces Apricot Chiffon Pie)

683 Eggnog Chiffon Pie (replaces Cherry Chiffon Pie)

700a Ruby’s Rolled Dumplings

714 Strawberry Electric Light Preserves (replaces Strawberry Preserves)

723 Thunder and Lightning Pickles (replaces Ripe Cucumber Pickles)

726 Bread and Butter Pickles (replaces Oil Pickles)

728 Cassia Bud Pickles (replaces Pickled Pears)

730 Van’s Turn-a-day Pickles (replaces Sweet Pickle Relish)

730a India Relish (replaces Sweet Chunk Pickles)

768 Pineapple and Tomato Salad (replaces Pineapple and Lettuce Salad)

786b Cole Slaw No. 3-Farm Style

848b Lime Honey Fruit Salad Dressing

900c Chicken Salad Sandwiches

979a Quick Rutabaga Cheese Soup

1117a Corn Roasted in Aluminum Foil

1117b Ten Minute Candied Squash

1117c Sour Cream Doughnuts

1117f Flossie’s Ham and Potato Casserole

1955 Meta Given’s Modern Encyclopedia of Cooking

Banana Bread – 1/17/15 – great (see recipe)

Broccoli Noodle Platter – 1/12/15 – good (see recipe)

Cabbage and Dill Chowder – 1/18/15 – a keeper (see recipe)

Honeyed Sweet Potatoes – 7/21/15 – quick and tasty (see recipe – at my other blog, Yesterday’s Menus)


Michelin Star Chefs Cook Christmas

Some people will not deviate from the traditional favourites but, let’s face it, we’ve all had our share of disappointments at Christmas dinner. The turkey is dry, the ham is too salty, Brussel sprouts are over-cooked and mushy, and the gravy is lumpy. Bring back bad memories?

Well, create new and interesting memories this year by trying some great alternatives, brought to you by Michelin star chefs. Here are five chefs making alternative Christmas dinner recipes.

Yotam Ottolenghi’s Christmas dinner

Israeli-British chef Ottolenghi presents what a traditional Christmas dinner looks like at home. Slow-cooked lamb is the star of the show with plenty of exciting middle-eastern flavours to lift the occasion.

Marcello Tully creates slow cooked Scotch lamb shoulder

If you like the look of lamb this Christmas, Michelin star chef Marcello Tully shows you an easy to follow guide to cooking slow-cooked Scotch lamb shoulder. It’s a different take on a lamb joint as the meat is cooked, then flaked, breaded and deep fried before being served with a tarragon mousse.

Skye Gyngell's Christmas recipes

A Christmas dinner with a distinctly Italian flavour from the Michelin-starred kitchens at Petersham Nurseries. Sky Gyngell raids the garden for herbs and veg that are in-season for this wholesome and earthy Italian pranzo di natale. Oysters with mignonette sauce are for starters, moving on to Burrata with cicoria, dried chillies and anchovies before the main course of roasted quail with Nebbiolo with a gratin of potatoes and fennel, Braised cavolo nero and a dessert of panettone ice cream.

Robert Ortiz’s Peruvian alternative

For something completely different we go to Peru where Michelin star Robert Ortiz creates three Peruvian recipes from Lima Floral. A starter of simple vegetables with leche de tigre and yellow chilli, marinated pigeon with chocolate on cornbread, suckling pig with Peruvian corn.

Get your game on this Christmas

Up your game game, with these recipes from Michelin star chef Berwyn Davies. Rabbit ballotine with garden radishes and mustard, venison saddle with red cabbage, pine gnocchi and roast salsify. Chef Daviies finishes off with poached pear in mulled wine with chestnuts and hibiscus sorbet.


Salsify with cooked ham recipe - Recipes

Usually by this time of year we are DONE planting. But the other day I bought half a dozen more seed packets and this morning the big boys and I were moving compost while my husband set up new sprinkler lines in preparation for just a bit more garden space.

The seeds I bought? Parsnips. Turnips. Kohlrabi. Salsify. I’ll be honest: we’ve never even tried some of these foods. But this summer I happened upon a book called Root Cellaring and got inspired. For years John has talked about digging a root cellar to store some of our garden produce a little longer. I wasn’t sold on the idea til I bought the book. Now he and I are both looking at various areas of our property with a critical eye, trying to figure out where the best place would be for a nice cool hole in the ground.

We may not love every veggie we try. But I figure I can use most of it in a nice winter soup, and with a little experimentation we can find other ways to do different veggies too. We are really hoping to discover some good new veggies that will be happy in a root cellar for a couple months, thus decreasing our dependence on grocery store food.

In the book ‘Farmer Boy’ there’s some great description of their family’s root cellar. It was quite inspirational to read how the family with careful management was able to save all sorts of food through the winter using only the natural cooling powers of underground storage.

We could definitely use more ‘fridge’ space. In good years we harvest 12-15 bushels of apples. We routinely get bushels of onions for free. The cabbage tends to come on all at once, leaving us trying to use it all up fast, to regain fridge space. We always have lots of pumpkins. And there are lots of other winter-keeper type veggies that we haven’t even tried.

The other day I grabbed a couple of unusual things from the grocery store to try: a long white daikon radish and 3 ‘bulbs’ (??) of kohlrabi. When I grabbed the radish, a lady next to me asked me what I was going to do with it. “I dunno,” I said. “I’m experimenting. I’ll probably put it in a stirfry.”

“Me too,” she said, holding up her bag of kohlrabi with a smile. “I’m growing this for the first time in my garden and I wanted to taste it.”

At home with my vegetable bounty, I contemplated what to do. Google a recipe? Nah, too easy. Besides, I was starting to envision some kind of veggie/skewer/beef recipe on the grill. I peeled and cubed the radish. Then I chopped the long leafy ‘legs’ (tops?) off the kohlrabi. (My hubby looked suspicious and said it looked like Martian vegetables.) While trimming the kohlrabi, I discovered that the outside of it seemed woody. I trimmed all the skin off which revealed a greenish white interior that seemed much more tender. I cubed it like the radish, and then got out some brussel sprouts and cubed some carrots and potatoes so my brave food explorers poor children would have something familiar at dinner. I already had some cubed stew beef that I cut into fairly small pieces just in case it was tough.

My skewered-food-on-the-grill idea went out the window when I discovered I only had one skewer and it had last been used to unclog a bathroom sink drain. Hmm… Since it was hot outside and I wasn’t anxious to heat my house, I still wanted to try the grill. But i wasn’t sure if I could get the veggies to cook evenly. I put a pot of water on to boil and added the veggies in gradually. First the hardest veggies: radish and carrots, then kohlrabi and brussel sprouts, and finally the potatoes. Ten minutes for the firmer stuff and only 5 for the potatoes. I just wanted them to be partly cooked. The grill would finish the rest.

I tossed the meat with a little steak sauce and garlic salt, then spread it on an oiled cookie sheet which covered half my grill. Then I tossed the remaining veggies with a bit more steak sauce and salt and put it on a second oiled cookie sheet on the other side of the grill. The oil on this sheet was fairly generous– about 1/4 a cup, since I didn’t want the veggies to stick.

The veggie pan was very full– I’d put too many veggies on to cook well, and I had to stir gingerly so as not to lose anything into the fire (medium heat, btw). But the 2-1/2 lbs of beef was spread in single layer on the pan, and was soon cooking merrily. I stirred it a couple times. It browned nicely, smelled great, and was cooked through in 10 minutes. At that point I took it off with a slotted spoon into a bowl, leaving some good meat juice and a little oil on the pan. Then I was able to put half my cooking veggies onto the cookie sheet from which I’d just removed the meat.

The veggies cooked my more efficiently spread out like that, and soon all the veggies had some nicely browned surfaces. Once everything was cooked, I mixed the meat and vegetables together and served it all over rice.

The radish turned out to be rather sharp-tasting none of us liked it that much and I don’t think we’ll be growing radishes any time soon. The familiar veggies: potatoes, carrots, and brussel sprouts were happily eaten, though next time I’ll add the brussel sprouts to the boiling water sooner. They would have benefitted from a bit more cooking. The surprise hit was the kohlrabi. It had a mild sweet flavor that reminded me somewhat of a squash, but with a firmer texture than squash. It was very nice and we are definitely adding it to our garden line-up.

The whole meal was gobbled quite happily with people coming back for more. My hubby said, “I would never have guessed that kohlrabi is that good.”